Corn Chowder Chicken
This is not "Chicken Corn Chowder", rather it is a recipe for serving chicken with a corn-chowder-style sauce.
Tools
1 Skillet
1 Rice Cooker
1 Saucier
1 Knife
1 Cutting Board
1 Whisk
Ingredients
2-4 Boneless, Skinless CHICKEN Breasts ( Read more... )

Saw this on the Good Eats community:


( Read more... )

I just made some of those English egg-in-the-toast things ("Toad-in-the-Hole" according to Wikipedia).

Yes, I saw it in "V for Vendetta". So what?

It's pretty good. Of course, butter makes everything better. :)

Tonight's Experiment:

Colonial Holiday Pulled Pork

• 2-3 lbs. Pork Tenderloin
  
• 1 can Chicken Broth
  
• 1 can Mandarin Oranges
  
• 1/2 tsp. Allspice
  
• 1/4 c. Golden Treacle (Honey)
  
• 3 tbsp. Black Treacle (Molasses)
  
• 3 tbsp. Vinegar
  
• 1/4 c. Dried Cranberries
  
• 1/4 c. Raisins
  
• 1/4 c. Orange Zest (or 1/8 tsp. Orange Essential Oil)
  
• 1/4 c. Triple Sec or Brandy
  
• 2 tbsp. ( Read more... )

Well, the marinade worked. The pheasant was good. I was trying to order pants at the time, so vu13 volunteered to cook it, and I think he did pretty well. He and karabean took the leg quarters, which I'm told were difficult to eat, but the breast was nice and tender. Vu13 also made a nice gravy and some squash and those awesome maple-butternut ravioli ( Read more... )

This is the marinade I whipped up. I haven't tried the pheasant yet, so we'll see how it works:

2 tbsp. wet brown mustard
3 tbsp. maple syrup
1 tsp. garlic & herb seasoning mix
1/4 c. bourbon whiskey
Unfiltered apple juice to cover

Shake to combine.
Maybe I should've added a bit of salt. I guess I can do that later. I really should eat brunch ( Read more... )