Chicken marsala is a classic Italian restaurant dish. Pound some chicken flat, flour it up, fry it up with some mushrooms and douse it with marsala wine. Not bad. Not great. And more work than it’s worth. Why not do away with the scaloppine? Go in a more rustic, hearty direction? Bring it into cacciatora territory? I bet that’s where chicken marsala comes from anyway. Italian home cooking five hundred years ago. I say let’s go back.
Dhansak is a famous Parsi dish. Little bit of history. The Parsis were from Persia and migrated to India to escape persecution in or around the 10th century. That’s the beauty of history. People move around. They bring their cooking with them. Don’t mean to oversimplify but immigration is good for food. Diversity. Variety. Ideas. Indian restaurant dhansak curry is adapted from the traditional. But lentils and a bit of sweet and sour remain.
I’ve been getting into miso lately. The salty, earthy, savory flavour just seems to add magic to everything it touches. I saw a blog on Japanese broiled miso chicken. I started thinking. What if I made that but slammed it up against Korean zing? And tossed it on the grill? It worked. In the end, spicy miso grilled chicken is more Korean than Japanese. Subtle Japanese inspiration crushed by a big dollop of gochujang.
Sometimes you need to shake things up. Grilled chicken can be a trap. You get into a rut – making the same 3 dishes over and over. If you’re stuck there, this recipe is for you. Bright citrusy flavours. A bit of smoke. A hint of chili. The tang of ginger. It all comes together in this dish. Vietnamese grilled chicken is a great way to bust out of your grilled chicken funk with a bang.
Indian restaurant dopiaza curry is all about spices and onions with some tomato thrown in for good measure. It’s from the Hyderabad region of India so technically it’s a South Indian homestyle curry that’s been adapted to work in restaurants. If you like onions, and you like curry, you’ll like Indian restaurant dopiaza curry.
Is there a rule that says piccata has to be veal or chicken scaloppini? If there is, I’m breaking it here. Lemon, capers and chicken is a great flavour combination. You can make it even better, though. Imagine adding the goodness of a roasted poultry fond to it. Cornish hen with lemon and caper sauce. That’s a whole different level of yum.