I normally disdain chicken as a proper grilling meat but by the time I’m done it is amazing. Recipe includes:
red wine vinegar
apple cider vinegar
Made a super simple and delicious dish last night. Enjoyed it even more this morning.
Take eight bone-in chicken thighs. Toss them with flour, salt, pepper and a healthy dose of old bay seasoning. Brown them in butter over medium-high heat, about four minutes a side. Start with the skin side down to render out that delicious fat. Set aside. Cut a half dozen vidalia onions into quarters, toss them and a half dozen cloves of minced garlic into the butter and cook until translucent, about ten minutes. Add a healthy squirt of dijon mustard and a cup of dry white wine, whisk til mixed. Add chicken back to pot along with a quart of chicken stock. Bring to a boil for five minutes. Turn heat to low, cover and simmer for an hour. Serve over rice and thank me later.
I am terribly blessed in that I have a wonderful Mother-in-law who not only loves to cook but also has no problem with letting me do the work sometimes. We brought back a cooler full of goodies from Cleveland including several pounds of traditionally made beef kielbasa from my favorite Polish butcher and a couple dozen handmade potato pirogies. I fried the pierogi in vidalia onions and Buerremont pastry butter (83% butterfat. Oof.) and crisped the kielbasa on the grill in their backyard. It’s as good a meal as I’ve eaten this year and Harper got a taste of both. Next week my Mil is making her veal and vinegar peppers and I honestly cannot wait to taste it again.
We’re packing for a trip and one of the bigger challenges is feeding Harper. At home she eats exclusively freshly steamed organic foods but we’re not sure what we will be able to get in Cleveland. And we are not interested in buying any prepared baby foods for her; she deserves better than that. Setting out my dry/canned foods for her I have:
Pears preserved in vanilla syrup
Imported Italian Pastina
All organic of course. Will also take a cooler full of frozen vegetable and kobe beef purees with us. Parenthood is challenging.
Pat LaFrieda was on this many years ago and is the pioneer in the field. He was the first to widely distribute burgers blended from specific cuts of beef ground together. His basic mix is Flat Iron Chuck, Brisket and Short Rib. Each cut contains various amounts of fat, beef flavor and umami in different proportions. In this case the chuck brings the beef flavor, the brisket emphasizes fat and the Short Rib features more sweetness which serves as a (admittedly faux) form of umami.
It’s a fine mix and one that I enjoy. Years after he began selling it the idea was popularized and a arms race of sorts broke out, with everyone creating their own exclusive mix of beef cuts in a search for the perfect burger and the highest markup. It honestly got to the point of silliness. Kenji over at “A Hamburger Today” got a little bit Colonel Kurtz about the quest for the perfect mix as evidenced here:
While I recommend that you read his research for informational purposes, you can read it once and toss it out. It’s a burger, ferchrissake, let’s not get too precious about it. After extensive research I have come up with a simple and delicious blend that will leave you wanting more. I like a 50/50 blend of Chuck (regular, not flatiron) and Tri-Tip. It provides a delicious, intensely beefy flavor punch. Everyone I’ve served it to has absolutely raved.
One caveat: it is a little light on fat. I’m guessing it’s about 12-14% fat, tops. Most serious men accept no less than 20% in their blends and I am not one to typically skimp in that area. As long as you cook it as a true medium rare, however, it is more than juicy enough. The canard that “fat is flavor” is true to a point but not entirely. An excess of fat covers up flaws elsewhere. My mix is so close to perfect that even a typically low fat content is adequate enough to convey the intense flavors of other types. If you happen to be someone who eats their burgers medium or (gasp) well done then this mix is not for you. Nor am I.