I am afraid of instant potatoes, quick rice, hamburger- helpers, etc. It always seemed like cheating to me. I think my prejudices are about 20 years out-of-date though, but I am reluctant to try anything that's not from scratch now. I know there is some good stuff out there but hate to experiment. Any suggestions on some good tasting pre-packaged products?
The best and easiest chicken in the world - season both sides of skinless and boneless breasts with Good Seasons seasoned salt. Heat a little butter and/or oil in a frying pan and put the chicken in - medium heat. When the oil is hot, brown the chicken on both sides (about 2 minutes per side) then pour in a liquid (white wine for me) and cover for about 5-6 minutes or until done. Absolutely perfect! I have some for dinner that night, but always make extra that I cut up and store in refrigerator for a casserole the next day.
You can get fancy and brine ahead of time - helps leftovers stay moist - just be careful with the seasoned salt. Brining really does work - I always brine my turkeys now, and have started brining pork chops too. Doesn't take long - 30 minutes in brine in fridge while everything else is getting set up is plenty of time and makes a world of difference.
I really like "stuffed" burgers - put a very thin burger on the bottom, put a tablespoon of filling in the middle, put another thin burger on top and blend the edges back together. Filling can be anything - I usually use grilled onions, peppers and mozz cheese, but have gotten exotic with bacon and gorgonzola or sea scallops (didn't actually like that one)
Well, the potato trick does work for me - maybe its only certain things it works with? Worked in salty rice for sure. I have finally learned to add ENOUGH salt to things - always been too conservative. I use Kosher salt a lot - seems less salty to me too. It may be the crystal size - good thought
We do cheeseburgers (usually Swiss, but sometimes cheddar with or without chiles added) and top them with a fried egg and a little ketchup. It's what my BF asks for every year for his birthday.
Also, I like a good burger topped with Saga blue or cambezolla cheese and some mushrooms that have been sauteed with a little shallot and garlic with a bit of dijon mustard on the bun.
I season my burgers with a bit of coarse sea salt and coarsely ground fresh pepper before cooking. We like the flavorful crust that results from doing it that way.
western burger at dennys .. patty..swiss chees, fried onion rings, a-1 sauce and veggies! yumm...
or the slam burger with egg cheese sauce and hashbrowns! and of course meat.
Brining, pounding, whole, half, fillet, boneless, skinless, thighs, not touching, buying a cookbook, looking at videos, etc.?
This person just wants to cook a chicken breast, people! Can we keep it simple and, in turn, keep this person interested in cooking instead of bombarding? It's called "coaching."
1. Take one chicken breast. No skin. Just one half -- basically, the way they're sold pre-packaged.
2. Put a tablespoon of butter and a tablespoon of vegetable oil in a saute pan. Heat it over medium-high heat until it's hot. When it is, add the chicken breast, smooth-side down. This smooth-side is the "top" of the breast, the side you'll serve facing upward eventually. If you touch the raw meat with your hands, let it cook while you wash up really well with soap and hot water.
4. Done washing up? Sprinkle salt and pepper on top. Cook this for about 3 minutes. Peek to check coloring underneath, if you need to. Then flip it without stabbing it with a fork. If you use a utensil to peek or flip, throw it in the sink where it won't germ up anything else. Brown for 3 minutes more.
5. Turn down your heat to medium low and add about 3 tbl.water, white wine, or some sort of broth. Cover it as best you can. Cook for about another three minutes. Leaving it covered, push the pan off the heat and shut off the burner. Let it sit for 5 minutes, covered, off the heat. Then eat.
6. Once you're comfortable with this, read about brining, pounding, whole, half, fillet, boneless, skinless, thighs, not touching, buying a cookbook, looking at videos, etc.
Some people shared this stuff. Most didn't. Just wanted to contribute my approach here.
Sorry - I goofed in the above comment. For the homemade catsup recipe check here.
We make burgers (and converts along the way) with 50/50 ground sirloin and ground chuck. Serve with dill relish or hamburger dill slices, toasted buns and our favorite homemade catsup. Easy, make ahead sauce that our friends love. You can find it here.
Try this idea. Raclette Cheese, Thinly Sliced & Fried Spuds, Cornichhon & Pickled White Onion Finely Diced and Mixed With Mayo & A Touch Of Dijon. With A Little Lettuce & Tomato Great Burger.
@wookie - To my way of thinking, "gourmet" is in the eye of the beholder! Plus, my husband would never let you get away with saying "just regular plain old" about his truly beloved! Bon appetit...
@frederika--I have to confess that I bought ground sirloin to make the bulgogi burger of my dreams, but was so hungry by the time I made it home, that I slapped out two patties and grilled just regular plain old burgers seasoned only with s&p. Sorry, I feel like I've you down.
Maybe not gourmet, but good. I use turkey with kosher salt, pepper, parsley and butter:
http://nujoikitchendiary.blogspot.com/2008/04/knockoff.html
I add water to the meat to keep it moist.
Enjoy!
I never cook chicken without brining or salting and boneless skinless breasts are my favorite:
http://nujoikitchendiary.blogspot.com/2008/01/any-way-you-like-it.html
Here's how you fry them:
http://nujoikitchendiary.blogspot.com/2008/03/sunday-favorite.html
Good luck!
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