© Amanda Marsalis / Chicken Gumbo
Last night, March Madness over college basketball concluded with the University of Kentucky Wildcats triumphing over the University of Kansas Jayhawks in New Orleans. Since both teams arrived on Saturday, NCAA coaches and players have been enjoying NOLA’s amazing food—the coaches even got to hobnob with chef John Besh at a Taste of New Orleans event. Fans should consider celebrating with Chicken-and-Sausage Gumbo. The recipe comes from Kentucky chef Amber Huffman, but even Kansas supporters can appreciate the Creole flavors.
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Innovative Game Day Snacks
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© Cedric Angeles / Olive-Brined Chicken
In an interview with Eater, Chicago chef Paul Virant said that his upcoming guide to canning, Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, is meant for both amateurs and professionals alike. “I think the hope is to encourage people who aren’t into it to get into it, and then to encourage them to maybe make pickles or canned tomatoes.” Virant’s love for brines extends beyond pickles. In his recipe for Olive-Brined Chicken with Grilled Onions and Paprika Oil, he marinates chicken overnight in a mix of olives, lemons and fresh bay leaves. The result: ultraflavorful and tender grilled chicken.
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Delicious Pickled Vegetables
More Terrific Chicken Recipes
© James Baigrie / Grilled Chicken
With cookout season rapidly approaching, how is your grill looking? Cobwebby and uninspiring? To prep for summer, New York Times writer Bob Tedeschi asked grilling gurus how to clean and upgrade his grill. One panelist was Steven Raichlen, author of Planet Barbecue and an F&W contributor. Unlike many barbecue pros, Raichlen embraces chicken breasts. “They're the meat grill masters love to hate because they're so intrinsically bland,” Raichlen told F&W. To change that, he came up with this recipe for Berber-Spiced Chicken Breasts, rubbed with a blend of North African spices that forms a crispy, flavorful crust on the grill—a tasty warm-up for those eager to brush up on grilling skills.
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Recipes from Grill Gurus
Global Grilling Recipes
© Maura McEvoy / Chicken with Mole Negro
According to The Atlantic, one of the foremost experts in traditional Oaxacan cuisine is 71 year-old Soledad Ramírez Heras, who conducts private cooking classes out of her hilltop home. Her specialty is mole negro, a deeply complex chile-chocolate sauce, which traditionally takes all day to prepare—Soledad’s mole classes start at 9 a.m. and last for seven hours. You may be several hours too late to make mole from scratch for tonight's dinner, but there's a no-shame short-cut that even Mexican cooks rely on. This recipe for Pan-Roasted Chicken Breasts with Mole Negro uses store-bought black mole paste, which, when whisked with stock, reduces to a deliciously smoky sauce in just 25 minutes.
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© Tina Rupp / Lentils with Chicken Sausage
All semester long, NYU professor and James Beard Award-winning nutritionist Marion Nestle is answering questions for the university's student-run paper, Washington Square News. Today she tackles fiber. According to Nestle, the benefits of fruits, vegetables and whole grains trump supplements and most Americans “get less than half the fiber you need.” This recipe for Lentils with Chicken Sausage is a healthy take on British bangers and mash, with legumes in place of mashed potatoes for a fast weeknight way to add nine grams of fiber to your daily intake.
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Tasty British Dishes
© Michael Turek / Brown Butter Chicken Jus
Following the example set by Harvard University's Science & Cooking course, UCLA is now offering a class called Science & Food: The Physical and Molecular Origins of What We Eat. This semester, 50 lucky foodie co-eds will learn from Los Angeles chefs like Jon Shook and Vinny Dotolo of Animal (F&W Best New Chefs 2009) and Umami Burger’s Adam Fleischman, and tickets have already sold out for four public lectures with globally recognized guest speakers like Noma’s René Redzepi. For those who can't get up-close with the culinary stars, there's a hands-on lesson to be learned from Redzepi's recipe for Brown Butter Chicken Jus with Citrus and Greens. The innovative salad calls for a richly flavored chicken sauce, an example of how the chef creates satisfying dishes while using meat sparingly at his Copenhagen restaurant.
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F&W's Best New Chefs 2011
© Fredrika Stjärne / Chicken-Meatball Yakitori
New York City mayor, Mike Bloomberg, held an annual team-building event last week at the Institute of Culinary Education, where City Hall bureaucrats cooked and ate a three-course meal, and police commissioner Raymond W. Kelly talked about his fantastic meatballs. On a tip from witnesses, the New York Times followed up and printed the Irishman's recipe, which includes sautéed onions and only the vague instructions to "Summon your inner Italian.” For something a bit easier to follow, we suggest you channel your inner izakaya chef for these grilled Chicken-Meatball Yakitori from the April issue. With three clearly written steps and just 30 minutes of cooking time, they make great party snacks too.
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