ninja restaurant in new york

baked chicken

baking chicken has to be the best thing ever. not only is the chicken still tender and moist, cleanup is really quick and easy. just bake it on top of tin foil and throw it out afterwards.

you call that a burger?

this is a burger.



ted's montana grill: kitchen sink bison burger

make your own croutons!

here is what you do. you buy a baguette from the grocery store. make a sandwich or two but leave a little of the baguette leftover. put the remaining baguette in a bag for a day or two until it gets hard and stale.

dice the bread into croutons. put some olive oil in a bowl and add salt, pepper, oregano, garlic, and whatever else spices you like into the bowl and mix. lightly coat each crouton in your olive oil. put on a pan and bake at like 250 for about 20-30 minutes until golden and crispy.

melting pot pix

we went to fondue.

i also updated my san fran 2006 set with pix of me acting goofy that were taken by a coworker.

let's talk about kitchen essentials

here is a short list that any "supreme cuisine" kitchen cannot do without:

• splatter guard: must-have if you do a lot of frying and you don't want oil on all of your kitchen surfaces afterwards.
• marindes: so important. worchester sauce, chinese marinades, thousand island dressing, cumen, garlic powder, bbq sauce, chili sauce.
• herbs and spices: if you are just starting out, get a basic spice bundle.
• black pepper grinder: freshly-ground black pepper is awesome.
• lots of kosher salt
• meat thermometer: must-have for oven work. especially one with a long probe that you can use outside of the oven.
• lots of tin foil

yum

that's two days in a row that i made pancakes using lactaid.

pretreat your meat

i cannot stress this enough: marinate your meats before you grill them. i'm not talking about for like 5 or 10 minutes either. i'm talking at least an hour. you want your chicken/beef to soak in those flavors and keep them trapped inside during the grilling process. make sure you marinate all sides for even flavor.

these are my favorites:
beef - worchester sauce
chicken - trader joe's chinese marinade + italian seasoning

also acceptable is soy sauce + pinch of salt + lots of garlic powder. i also like bbq sauce as a marinade.

this is what i like to do:
put your meat in a bowl, add in marinade, use your hands to mix and evenly coat, let sit for 20-30 minutes, then move to the fridge for the remaining hour.

i like to think the meat soaks up the marinade and then is locked in during the refridgerator phase.

new category

in this category, i will be talking about cooking and how my cuisine reigns supreme.

allez cuisine, bitch.