Posted on May 17th, 2012
It just so happens that a bunch of DJ folks are in town tonight from the Fool’s Gold and Slow Roast famalam. And it just so happens that, a few blocks down from FG HQ, there is a spot called the Commodore with turntables and ample supplies of beer, nachos and chicken from their kitchen. Sooo… you might just wanna come through.
Posted on Apr 28th, 2011
Food Gold is back with another quick draw 20 minute dinner recipe. I whipped up this chicken dish on Sunday night using a few things I had in the pantry and some store bought chicken legs I needed to do something with. The sauce is really open to interpretation, as it’s really just an example of how to combine acidic (vinegar, lemon juice, tomatoes) with salty (olives) and possibly sweet (roasted tomatoes, mmm.) Get creative and mess around until you get the flavor profile you want. And be sure to go through the effort to broil the chicken before serving. That extra crispy skin makes all the difference! Knowledge after the jump. Read More
Posted on Jan 21st, 2011
OG Food Gold contributor Sammy Bananas returns!
Who Likes Chicken? Over the past few years I’ve been working on a simple but damn good recipe for Roast Chicken. The result is straightforward and hard to screw up, but a serious mouth waterer. I recently brought this chicken to the annual Fool’s Gold Holiday Potluck, and it seemed to be a hit! Food Gold head chef Elliot practically forced me to give up the recipe, and I’m happy to share. I’ve gotta give a shout here to my lovely girlfriend Mari, who introduced this approach to me, and has helped shape it into a winner. Read below to find out the juicy (and I do mean juicy) details! Read More
Posted on Dec 8th, 2010
Last weekend, I had a wild craving for a BK Chicken Sandwich, which for the record was my most favorite childhood food. Rather than forking over three bucks for a chemically processed corporate death machine fillet, I decided to whip up a batch of chicken schnitzel, aka chicken Milanese. Or in Jersey Shore parlance, “chicken cutlets.” To be fair these are not synonymous but rather “related” dishes. All three consist of breaded and fried chicken but the Milanese usually has parmesan in the mix while schnitzels are traditionally made with veal.
In learning how to make this you master not only the art of properly cooking chicken breasts so they are juicy and delectable but also how to properly heat oil and cook in batches to ensure crispy, golden brown food. Important stuff to say the least. And just remember tonight’s chicken cutlet night can also be tomorrow’s chicken parmesan night! Read More
Posted on Aug 12th, 2010
Chicken breasts get a terrible rap, mostly because mothers and sons everywhere tend to overcook them into dry oblivion. This week we have a solution to that—wrapping these birds up with a “fancy” Italian pork product (seen above), sprinkling in some freshly grated parmesan cheese and adding a bright finish to the whole shebang by throwing in our secret flavor weapon, lemon zest. Let’s hit the test kitchen and show you how to rock these! Read More
Posted on Jan 21st, 2010
For this week’s edition of Food Gold, we’re gonna show you how to whip up a deeply satisfying and incredibly simple comfort food classic, Thursday Night Mustard Chicken. No one else refers to this as Thursday Night chicken so don’t be shocked if you bring it up in conversation (what, you guys don’t talk about mustard chicken on the reg? for shame!) and you get a blank stare. Anyways, this mofo is earthy, tangy and can be cooked in under 40 minutes. And for less than 15 bucks all in. Let’s go! Read More