This is one of my more recent shows, I've finally caught up with posting my show material!!!!
Chicken Fingers for Adults
By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141.
Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect.
Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect.
Mitzi's Chicken Fingers
Chicken fingers came about in the late 1970s, and they proved to be the perfect utensil-free food for picky children. According to market research from the Mintel Group, chicken fingers were the third most popular item on American menus in 2010, behind steak and Caesar salad.
Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up.
But the generation gap is murkier than it appears. As the author of this article discovered recently at Mitzi's Restaurant, in downtown Winnipeg, Canada, a raging chicken finger fan is hiding below the surface of most adults. At this 33-year-old Chinese restaurant, the lunchtime lineup stretches out the door for homemade chicken fingers.
Added to the menu in 1988 by owner Peter Eng, who felt he could do better than the frozen ones his kids were eating, the 125 pounds of fingers served daily at Mitzi's (mitzi sounds like the Cantonese word for tasty) are made from scratch. "Others grind [the meat] or mold it," says Shirley Eng, who, like her husband, hails from Hong Kong. "Ours is real chicken." Fresh breasts are sliced into strips, then marinated overnight in salt, pepper, sugar, garlic, paprika, and other seasonings. Flour-dusted and dredged in an egg wash, the chicken is coated in breadcrumbs (ground loaves of supermarket white), and fried in canola oil.
Unlike the uniform fingers most places serve, Mitzi's are thin, short, and slightly gnarled by the fryer's heat. The breading is light and crisp, and the juicy flesh has just enough spicy, sweet flavor to enliven the chicken, which is best dipped in Mitzi's signature honey-dill sauce.
Peter Eng's rendition is so good that a food once irksome to him has turned out to be a boon for business. On Mitzi's predominantly Chinese menu, the non-Asian fingers stick out like a, well, sore thumb. Still, says Shirley Eng, they make up 80 percent of Mitzi's business.
Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up.
But the generation gap is murkier than it appears. As the author of this article discovered recently at Mitzi's Restaurant, in downtown Winnipeg, Canada, a raging chicken finger fan is hiding below the surface of most adults. At this 33-year-old Chinese restaurant, the lunchtime lineup stretches out the door for homemade chicken fingers.
Added to the menu in 1988 by owner Peter Eng, who felt he could do better than the frozen ones his kids were eating, the 125 pounds of fingers served daily at Mitzi's (mitzi sounds like the Cantonese word for tasty) are made from scratch. "Others grind [the meat] or mold it," says Shirley Eng, who, like her husband, hails from Hong Kong. "Ours is real chicken." Fresh breasts are sliced into strips, then marinated overnight in salt, pepper, sugar, garlic, paprika, and other seasonings. Flour-dusted and dredged in an egg wash, the chicken is coated in breadcrumbs (ground loaves of supermarket white), and fried in canola oil.
Unlike the uniform fingers most places serve, Mitzi's are thin, short, and slightly gnarled by the fryer's heat. The breading is light and crisp, and the juicy flesh has just enough spicy, sweet flavor to enliven the chicken, which is best dipped in Mitzi's signature honey-dill sauce.
Peter Eng's rendition is so good that a food once irksome to him has turned out to be a boon for business. On Mitzi's predominantly Chinese menu, the non-Asian fingers stick out like a, well, sore thumb. Still, says Shirley Eng, they make up 80 percent of Mitzi's business.
Mitzi's Chicken Fingers
SERVES 6
INGREDIENTS
FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste
FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying
INSTRUCTIONS
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.
2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.
SERVES 6
INGREDIENTS
FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste
FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying
INSTRUCTIONS
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.
2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.
Next up is:
The Ten Best Spices for Healthy Cooking
By: FaveDiets
For an easy and guilt-free way to add flavor to any recipe, use food spices. Even the smallest amount of the top spice of your choice can transform a dish from blah to ta-da! Let this spice list show you how to use the best spices to add tons of flavor without adding calories.
Black Pepper
Crisp, slightly spicy and unbelievably versatile, it is no small wonder that black pepper is the most common spice in the world. Black pepper is great way to add a touch of heat and a bright aroma to just about any sort of savory application, from eggs and salads to rice and beef. To get the most flavor out of black pepper, freshly grind whole peppercorns using a pepper mill.
Crisp, slightly spicy and unbelievably versatile, it is no small wonder that black pepper is the most common spice in the world. Black pepper is great way to add a touch of heat and a bright aroma to just about any sort of savory application, from eggs and salads to rice and beef. To get the most flavor out of black pepper, freshly grind whole peppercorns using a pepper mill.
Cinnamon
Cinnamon is one of the best spices around because of its surprising versatility. One of the more potent of the essential spices, only a little cinnamon is needed to bring its trademark dense and rich flavor to a dish. Classically associated in the list of spices used in dessert, cinnamon is a great addition to savory rice and Indian dishes.
Cinnamon is one of the best spices around because of its surprising versatility. One of the more potent of the essential spices, only a little cinnamon is needed to bring its trademark dense and rich flavor to a dish. Classically associated in the list of spices used in dessert, cinnamon is a great addition to savory rice and Indian dishes.
Cumin
Another popular food spice, cumin has a rich smoky flavor that works well in a variety of dishes, particularly Mexican and Indian recipes. Cumin is one of the best spices for cooking because it can be added to a wide variety of recipes.
Another popular food spice, cumin has a rich smoky flavor that works well in a variety of dishes, particularly Mexican and Indian recipes. Cumin is one of the best spices for cooking because it can be added to a wide variety of recipes.
Coriander
Coriander is one of the most unique spices in that, when this seed is planted, it becomes the herb cilantro. However, considering coriander brings a bright, warm, almost citrus flavor to a dish, the seed tastes nothing like the herb. Coriander works best in a recipe as a contrast to the heavier smokey flavor of cumin or as a compliment to orange and lemon flavors.
Coriander is one of the most unique spices in that, when this seed is planted, it becomes the herb cilantro. However, considering coriander brings a bright, warm, almost citrus flavor to a dish, the seed tastes nothing like the herb. Coriander works best in a recipe as a contrast to the heavier smokey flavor of cumin or as a compliment to orange and lemon flavors.
Cloves
Extremely aromatic and slightly sweet, cloves are the top spice that contributes to the distinctive smell of Indian food. Cloves, whether whole or crushed, have a strong flavor and are best used in small amounts. Sprinkle a pinch of crushed cloves in your coffee or tea to add a bright chai flavor.
Extremely aromatic and slightly sweet, cloves are the top spice that contributes to the distinctive smell of Indian food. Cloves, whether whole or crushed, have a strong flavor and are best used in small amounts. Sprinkle a pinch of crushed cloves in your coffee or tea to add a bright chai flavor.
Cayenne Pepper
If you want to add a lot of intense spicy heat to a recipe, cayenne pepper is the top spice of choice. A tiny bit goes a long way, making cayenne pepper one of the best spices for transforming the flavor of a dish. Great in a whole host of recipes where you want a spicy kick, try mixing it up by adding a touch of cayenne pepper to your sweet chocolate recipes.
If you want to add a lot of intense spicy heat to a recipe, cayenne pepper is the top spice of choice. A tiny bit goes a long way, making cayenne pepper one of the best spices for transforming the flavor of a dish. Great in a whole host of recipes where you want a spicy kick, try mixing it up by adding a touch of cayenne pepper to your sweet chocolate recipes.
Turmeric
While traditionally used in curries and Indian-style recipes, turmeric is one of the best spices for adding color and aroma to a dish. Add turmeric to your spice list next time you make rice or soup. Plus, turmeric has a whole host of medicinal benefits, including as an anti-inflammatory.
While traditionally used in curries and Indian-style recipes, turmeric is one of the best spices for adding color and aroma to a dish. Add turmeric to your spice list next time you make rice or soup. Plus, turmeric has a whole host of medicinal benefits, including as an anti-inflammatory.
Paprika
Essentially just dried and crushed red bell peppers, paprika is one of the essential spices for Hungarian and many Eastern European recipes. Ranging from sweet to slightly spicy, paprika adds a pungent, bright, and colorful element to any recipe.
Essentially just dried and crushed red bell peppers, paprika is one of the essential spices for Hungarian and many Eastern European recipes. Ranging from sweet to slightly spicy, paprika adds a pungent, bright, and colorful element to any recipe.
Mustard Seed
Found on the essential spice list of cooks from Western Europe to South Asia, mustard seed is an aromatic spice with a touch of heat, perfect for complimenting the stronger flavors found in heavy meat dishes and pickles. Think of the flavor of mustard seed as a less intense version of horseradish or wasabi.
Found on the essential spice list of cooks from Western Europe to South Asia, mustard seed is an aromatic spice with a touch of heat, perfect for complimenting the stronger flavors found in heavy meat dishes and pickles. Think of the flavor of mustard seed as a less intense version of horseradish or wasabi.
Ginger
Slightly spicy and pungent, but with just enough sweetness and aroma, ginger should be on the spices list of every home cook. Whether for adding a bright pungency to Chinese and Japanese recipes or for adding a touch of spice of cookies and sweet drinks, ginger is one of the most unique spices because of its versatility. Plus, ginger is great for digestion issues such as nausea and diarrhea.
Slightly spicy and pungent, but with just enough sweetness and aroma, ginger should be on the spices list of every home cook. Whether for adding a bright pungency to Chinese and Japanese recipes or for adding a touch of spice of cookies and sweet drinks, ginger is one of the most unique spices because of its versatility. Plus, ginger is great for digestion issues such as nausea and diarrhea.
The new Nordic diet: the next big weight loss trend?
Move over cavemen and Mediterraneans, Vikings are the new diet gurus.
Claus Meyer, co-founder of the Danish restaurant Noma, twice named the best in the world, has been collaborating with nutrition experts to combat the obesity epidemic.
Meyer calls it The New Nordic Diet, but it's not exactly new. His food philosophy developed with obesity scientist Arne Astrup has been the subject of a $20 million research project over the past two years. Today, the early results of their work are in and it could mean a revolution in the diet industry.
In a 26-week study by Astrup and her team at the University of Copenhagen, a group of overweight subjects managed to lose an average of 6.8 pounds after 12 weeks on the new Nordic diet. That was more than twice as much as dieters on standard portion-controlled meal plans lost.
"It's hard to pinpoint the individual ingredients that work but we can see that they lose more weight," said nutrition professor Thomas Larsen, who presented the study at the European Nutrition Conference last week.
As a whole, the diet contains some of the staples of classic cold-weather climate cooking: fish, nuts, legumes, fruits, berries, raw vegetables like cabbage, game meat, and Nordic starches, such as oats.
Like the much-touted Mediterranean diet, foods rich in omega fatty acids and anti-oxidants lead the pack, but with the Nordic diet the ingredients aren't reliant on a Mediterranean climate. Antioxidant-rich berries that thrive in northern parts of Europe (blueberries, cloudberries), greens like kale and cabbage that promote healthy blood flow, and lean game meats like elk and lamb are all part of the Danish foodie's plan for a healthier lifestyle.
Another staple of the diet: moderation not starvation. In his manifesto on the "principles of good flavors," Meyer offers these pointers that can be integrated into any meal plan, regardless of whether you're eating reindeer meat or turkey, cloudberries or blueberries.
Eat the food grown in your region
Meyer believes in eating locally, and getting creative with the food growing in your area in season. Not only does it challenge the cook to be creative but there's historical evidence that our species thrived on our regional foods long before we had processed starches in our pantry and produce shipped from across the globe.
Home-cooked meals are key
He suggests preparing simple meals from scratch for between 30 minutes to an hour a day, to help rethink diet as more of a lifestyle, or hobby of sorts. Adding a cultural, familial element to food, rather than a grab-and-go notion, can psychologically change the way people think about their diet.
Eat more side dishes
The more, the merrier and the healthier, according to Meyer. Side dishes are key to long-term healthy eating, so long as they're simply prepared vegetables. "Toss yesterday's leftover boiled or steamed vegetables with a little vinegar, capers, mustard, broad-leaf parsley and olive oil," he suggests. "Boil some red beets and put some quality salt, grated horseradish or mustard, and vinegar on the table. Use the pulse button on your food processor to mince the remainder of a portion of boiled legumes with some cumin, yogurt, lemon, mint, sugar and chili to create a cohesive and luscious thick mass, pour it into a bowl and add a splash of a high-quality virgin olive oil." It's the opposite of portion control, but he believes the lack of simplicity and the bevvy of flavors will lead to less binge-eating out boredom.
Replace sweetness with fat
Instead of dousing kale in oil or deep-frying your veggies, you can replace your buttery fixes with a hint of sugar-based condiments. "If you use balsamic vinegar or some other vinegar with sweet overtones to make a vinaigrette, you need far less oil than you would for a classic vinaigrette with white or red wine vinegar." He also suggests honey or molasses in place of fatty oils to bring out the flavors in bitter root veggies. Another tip from Meyer: Season leftover meet with a touch of vinegar instead of oil to bring out the juicy tenderness.
Season with more than just salt and pepper
Fresh herbs are crucial to Meyer's healthier philosophy, as are sweet and sour flavorings.
Everything from wine, to apple vinegars and lime juices, to yogurt all "offset the flavors of mild or even sweet ingredients such as most vegetables. Even grains, meat and fish can be enhanced with a dollop of yogurt or a splash of citrus instead of a slather of butter.
Your seasonings can also be sides Meyer isn't big on sugary unnatural condiments like ketchup. Instead he suggests lining the side of your plate with flavor enhancers like pickled gherkins, red beets, tamarind, rhubarb,and even tomatoes. An all-natural substitute to a processed, sugary condiment isn't just healthier, it makes eating more interesting.
Meyer's principles are designed to prevent what he calls "relapses" into unhealthy binge eating. "You are not on a diet," he asserts in his manifesto. The idea of dieting, he believes, promotes a concept of deprivation, which isn't sustainable in the long term.
With his meal plan catching on worldwide (in the UK, there's a copycat cookbook, and Stanford University students recently got a preview of Meyer's principles during a health conference), Meyer is turning his efforts back to his country. He hopes to implement his principles in Danish schools, where a childhood obesity epidemic looms. In the meantime, you can look up his diet manifesto which I have and will be reading it to you. And don't worry, there's always chicken, if you'd rather leave the reindeer for Santa.
Claus Meyer, co-founder of the Danish restaurant Noma, twice named the best in the world, has been collaborating with nutrition experts to combat the obesity epidemic.
Meyer calls it The New Nordic Diet, but it's not exactly new. His food philosophy developed with obesity scientist Arne Astrup has been the subject of a $20 million research project over the past two years. Today, the early results of their work are in and it could mean a revolution in the diet industry.
In a 26-week study by Astrup and her team at the University of Copenhagen, a group of overweight subjects managed to lose an average of 6.8 pounds after 12 weeks on the new Nordic diet. That was more than twice as much as dieters on standard portion-controlled meal plans lost.
"It's hard to pinpoint the individual ingredients that work but we can see that they lose more weight," said nutrition professor Thomas Larsen, who presented the study at the European Nutrition Conference last week.
As a whole, the diet contains some of the staples of classic cold-weather climate cooking: fish, nuts, legumes, fruits, berries, raw vegetables like cabbage, game meat, and Nordic starches, such as oats.
Like the much-touted Mediterranean diet, foods rich in omega fatty acids and anti-oxidants lead the pack, but with the Nordic diet the ingredients aren't reliant on a Mediterranean climate. Antioxidant-rich berries that thrive in northern parts of Europe (blueberries, cloudberries), greens like kale and cabbage that promote healthy blood flow, and lean game meats like elk and lamb are all part of the Danish foodie's plan for a healthier lifestyle.
Another staple of the diet: moderation not starvation. In his manifesto on the "principles of good flavors," Meyer offers these pointers that can be integrated into any meal plan, regardless of whether you're eating reindeer meat or turkey, cloudberries or blueberries.
Eat the food grown in your region
Meyer believes in eating locally, and getting creative with the food growing in your area in season. Not only does it challenge the cook to be creative but there's historical evidence that our species thrived on our regional foods long before we had processed starches in our pantry and produce shipped from across the globe.
Home-cooked meals are key
He suggests preparing simple meals from scratch for between 30 minutes to an hour a day, to help rethink diet as more of a lifestyle, or hobby of sorts. Adding a cultural, familial element to food, rather than a grab-and-go notion, can psychologically change the way people think about their diet.
Eat more side dishes
The more, the merrier and the healthier, according to Meyer. Side dishes are key to long-term healthy eating, so long as they're simply prepared vegetables. "Toss yesterday's leftover boiled or steamed vegetables with a little vinegar, capers, mustard, broad-leaf parsley and olive oil," he suggests. "Boil some red beets and put some quality salt, grated horseradish or mustard, and vinegar on the table. Use the pulse button on your food processor to mince the remainder of a portion of boiled legumes with some cumin, yogurt, lemon, mint, sugar and chili to create a cohesive and luscious thick mass, pour it into a bowl and add a splash of a high-quality virgin olive oil." It's the opposite of portion control, but he believes the lack of simplicity and the bevvy of flavors will lead to less binge-eating out boredom.
Replace sweetness with fat
Instead of dousing kale in oil or deep-frying your veggies, you can replace your buttery fixes with a hint of sugar-based condiments. "If you use balsamic vinegar or some other vinegar with sweet overtones to make a vinaigrette, you need far less oil than you would for a classic vinaigrette with white or red wine vinegar." He also suggests honey or molasses in place of fatty oils to bring out the flavors in bitter root veggies. Another tip from Meyer: Season leftover meet with a touch of vinegar instead of oil to bring out the juicy tenderness.
Season with more than just salt and pepper
Fresh herbs are crucial to Meyer's healthier philosophy, as are sweet and sour flavorings.
Everything from wine, to apple vinegars and lime juices, to yogurt all "offset the flavors of mild or even sweet ingredients such as most vegetables. Even grains, meat and fish can be enhanced with a dollop of yogurt or a splash of citrus instead of a slather of butter.
Your seasonings can also be sides Meyer isn't big on sugary unnatural condiments like ketchup. Instead he suggests lining the side of your plate with flavor enhancers like pickled gherkins, red beets, tamarind, rhubarb,and even tomatoes. An all-natural substitute to a processed, sugary condiment isn't just healthier, it makes eating more interesting.
Meyer's principles are designed to prevent what he calls "relapses" into unhealthy binge eating. "You are not on a diet," he asserts in his manifesto. The idea of dieting, he believes, promotes a concept of deprivation, which isn't sustainable in the long term.
With his meal plan catching on worldwide (in the UK, there's a copycat cookbook, and Stanford University students recently got a preview of Meyer's principles during a health conference), Meyer is turning his efforts back to his country. He hopes to implement his principles in Danish schools, where a childhood obesity epidemic looms. In the meantime, you can look up his diet manifesto which I have and will be reading it to you. And don't worry, there's always chicken, if you'd rather leave the reindeer for Santa.
Manifesto for the New Nordic Kitchen
As Nordic chefs we find that the time has now come for us to create a New Nordic Kitchen, which in virtue of its good taste and special character compares favourable with the standard of the greatest kitchens of the world.
The aims of New Nordic Cuisine are:
1. To express the purity, freshness, simplicity and ethics we wish to associate with our region.
2. To reflect the changing of the seasons in the meals we make.
3. To base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters.
4. To combine the demand for good taste with modern knowledge of health and well-being.
5. To promote Nordic products and the variety of Nordic producers – and to spread the word about their underlying cultures.
6. To promote animal welfare and a sound production process in our seas, on our farmland and in the wild.
7. To develop potentially new applications of traditional Nordic food products.
8. To combine the best in Nordic cookery and culinary traditions with impulses from abroad.
9. To combine local self-sufficiency with regional sharing of high-quality products.
10. To join forces with consumer representatives, other cooking craftsmen, agriculture, the fishing, food , retail and wholesale industries, researchers, teachers, politicians and authorities on this project for the benefit and advantage of everyone in the Nordic countries.
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