My Meatloaf Recipe from the 1770 House My good friend, Ina Garten, has popularized my meatloaf recipe that I made at the 1770 House in East Hampton, NY. We have made it together on her show, The Barefoot Contessa. It should feed six to eight […]
Private Chef Service: Photos 2015 This past summer I made my first foray into the world of private chef services. Until this summer, I had prepared an occasional private event, usually for good customers of the restaurants I was involved with, or for friends. But […]
Spicy & Aromatic Crab Curry
Lately, I have been working with my friend and fellow chef Jay Jadeja to develop recipes and menus for his new restaurant, West East Bistro, in Oakdale, New York. He plans to open the doors in February 2016 and he wants to showcase the foods of Gujarat and Rajasthan in northern and western India. These are the parts of India that he grew up in. He wants to add a little culinary refinement to the dishes and make them a little more modern. Last night, at his West East Bistro in Hicksville, New York we worked on this spicy and aromatic crab curry and the flavors were great. On Friday, we worked on a lamb curry dish from Rajasthan called Laal Maas, using an array of spices, yogurt, and Kashmiri peppers and the flavors were outstanding. I will share that recipe in the coming days. (more…)
Everyone loves food that is cooked on a grill and for a lot of people who might not otherwise cook, grilling food can be a cathartic experience. Over the last few years, there have been a lot more options available to home cooks such as […]
PRIVATE CHEF SERVICES This past summer I made my first foray into the world of private chef services. Until this summer, I had prepared an occasional private event, usually for good customers of the restaurants I was involved with, or for friends. But I have […]
My Thanksgiving Recipes in Newsday
Today in Newsday, my friend Erica Marcus wrote their annual Thanksgiving story and I provided the recipes for the article. The recipes were developed before the photo shoot and they were revised and refined as we shot the dishes. What does that mean? It means the recipes work and they are delicious. Take a look and check them out. You should make as many of them as you can because they are really easy and delicious.
Here are the recipes as they appeared in Newsday: (more…)
Atlantic Bay Scallop Season is Here The first Monday of November is a day I always look forward to, but this hasn’t always been the case. The Atlantic bay scallop season in New York state begins on that day and over the years it has […]
Chick-fil-A, the Atlanta-based fast-food chain that specializes in fried chicken sandwiches and nuggets, recently opened in Port Jefferson, NY. The chain enjoys a large and dedicated following that loves the reasonably priced offerings on the menu. The quality of those offerings is another thing to love. There is a vast qualitative difference between what Chick-fil-A puts between the bun and the sandwiches from the mega-chains.
When I arrived at the recently opened Port Jefferson location the parking lot was jammed but well-managed by a store employee who was separating the drive-thru crowd from the folks planning to eat inside. Once I headed inside I was stopped on a line that snaked from the counter to the front door, composed of maybe fifteen to twenty people. Occasionally the line grew longer but the staff, who were friendly and helpful, did a good job of keeping everything moving.
When I made it to the counter to place my order I chose a “spicy chicken sandwich meal” which included the sandwich, a side of waffle fries and a bottle of water. The bill was $7.59, which is comparable to the mega-chains for the same type of meal.
So how was the food? It was alright. The sandwich was actually quite good and the chicken retained a decent amount of moisture. This never happens at the mega-chains regardless of if they are frying a natural breast or a restructured patty. The bun was almost perfect–soft, white, squishy, and lightly toasted with two slices of large diameter pickles. The breading was thicker around the edges of the breast while the flat surfaces could have used a little extra to make them crispier. The waffle fries were a disaster. They were white, soft and the only hint of crispiness occurred as they cooled and the potato starch film dried out on their surface.
As fast food goes Chick-fil-A seems to invest more in training their employees than the mega-chains and they also offer a higher quality product, with the exception of the waffle fries. I think they tend to benefit from having a well-focused menu while the mega-chains struggle by offering too much diversity on their menus. At the end of the day, it is just a fried chicken breast sandwich. But it’s better than anything you will find on the McMenus of the mega-chains.
Making a sandwich like this at home is really not so difficult and it will allow you to control what kind of chicken you use–hopefully one that is raised humanely and without growth hormones and antibiotics. You can check out the way my friend Kenji Lopez-Alt does it at The Food Lab on Serious Eats. You should also check out his new cookbook called The Food Lab for even more fun cooking.
Copyright 2015 Kevin Penner
I have been reading through an excellent new cookbook called “The Food Lab” by J. Kenji Lopez-Alt. First of all, if you like to cook, buy the book. Kenji does a great job of demystifying the process on a number of levels and his book […]