"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 06-16-2007, 11:37 AM   #11
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
An added thought. If two chickens are too large for the pan, two cornish game hens might work. Enjoy!
__________________

__________________
mish is offline   Reply With Quote
Old 06-16-2007, 12:12 PM   #12
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by buckytom
caine cacciatore, either veal or chicken, is definitely on the list of things to make. do you make it with chicken on the bone, or boneless? and what kind of mushrooms do you use? (you seem like a real funghi! ) i prefer sliced baby bellas over white.
Normally I use a whole chicken, cut into 8 pieces, but this time I just happened to be Legs & Thighs man because my local market had legs or thighs in 8 piece packages for 99 cents a pound. But I never, ever would use boneless chicken parts for cacciatore. Mushrooms, I have to go with what happens to be available at the time I'm shopping. Usually whites or creminis. I save the portabellas for dishes that need something really meaty added.
__________________

__________________
Caine is offline   Reply With Quote
Old 06-16-2007, 12:36 PM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,768
thanks caine. agreed about the bone-in chicken for cacciatore. for veal, i like to use shoulder and neck, with the bones tossed in as well.

i think creminis, or criminis, are the same as baby bellas.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 06-16-2007, 01:38 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I like bone-in thighs for cacciatore as well. They always come out moist and succulent.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-16-2007, 01:41 PM   #15
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by buckytom
the rest of the pork will be cubed and made into souvlaki on the grill. hmmm, does the term souvlaki mean the way it's served, with greek-ish salad on a pita with tsatsiki? or is it just the name for grilled and or marinated chunks of meat?

anyone? anyone? beuhler?
BT, the term souvlaki refers to the cubed and skewered meat. It can be served in a variety of ways, one of them being what you mentioned. Another way is to wrap the meat in the pita after adding a bit of tzatziki, onion and tomato slices, just like Gyros.

In Greece, when it is served as a meal, it is accompanied by fried potatoes only, the salad being a separate order. I do think the way you suggest is definitely healthier. Do marinate the meat with spices such as salt, pepper, thyme and a bit of lemon juice. You should allow for enough time before grilling to let the spices penetrate into the meat.
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 06-16-2007, 02:01 PM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,768
boufa, what can i say. efharisto poli.

{{{{{{doing greek dance with handkerchief}}}}}}}}

i am going to marinate pork and chicken cubes for the grill as you've suggested, and will probably make them for sunday's dinner.

for tourists and new yawkuhs alike, some of the best souvlaki, served wrapped in pita with chopped greek salad, steak fries and piaz (bean salad) is at an ecclectic little place across from the beacon theatre, on broadway (southbound) between 76th and 77th.
apparently, it's the real deal.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 06-17-2007, 12:39 AM   #17
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Hey, Bucky! If it's just you, your wife, and daughter, maybe a small batch of Beef Stroganoff?

I've been grilling just about every time I cook these days, with the warm weather and all, so I'm kind of lost when I want to deglaze a pan.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 06-17-2007, 10:16 AM   #18
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by buckytom
oh man! thanks a million, chef june.

i wuv wabbit. i'll have to make it and not tell the wife what it is until she has a few bites.

and the pearl onions in the sauce does it for me. thanks again.

btw, where do you get your rabbit? in the city, or in joisey? i have to see if the goffle road poultry farm sells fresh rabbit.
I get my rabbits from a farmer at the Union Square Greenmarket who is from upstate New York. I think I remember that Griggstown Quail Farm has them, tho.. Is that anywhere near you?
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 07-13-2007, 02:19 PM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,768
thanks chefjune. i'll have to take a trip down to union square on a saturday. i wonder if they'll remember me, in union square?

tell all the gang on 42nd street, that i will soon be theeeeeeeere!

sorry, i broke into song and dance there for a second.

(yes, i know it's herald square.)

so far, in my new pan i've made cicken cacciatore (thanks caine ), with floured chicken thighs, eggplant, mushrooms, onions, fresh rosemary and parsley, and of course, tomatoes to make the sauce. it was the best chicken "catch" i've made to date.

also, my first risotto, also delicious. btw, how do you not keep tasting your risotto to make sure it's done, and end up eating half of it. i kinda liked it as it went throught the stages of crunchy to just right.

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 07-13-2007, 06:20 PM   #20
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
anything (chicken pork veal swordfish even) alla Milanese ... pound, flour egg breadcrumb (panko with parmesan is awsome) shallow pan fry till crisy ... squeeze of lemon, a light tomato sauce, or a light vinegrette over pasta or mixed greens either cold or sauteed. so good and quick
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.