Thank you for sharing how to clean the griddle! One aspect of cooking which never seems to be mentioned is the cleaning afterwards. You rock, rule, and mentor with style!
This is almost our favorite salad dressing that I make all the time! I use fresh herbs and add a clove of grated garlic. I also like a hint of dried spicy pepper. Cayenne, Aleppo or Gochugaru depending on my mood. We're trying this soon it looks fantastic.
Hey Steve, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Practice makes perfect and a good knife helps. I find a wide blade works better for something like a chicken breast, makes it easier to see tilt in the blade. Coming from somebody who's fileted lots and lots of salmon and owns 3 filet knives.
I had this once in a restaurant years ago and loved it. I’m so glad you showed me how to make it ❤. Stephen can we have more recipes like this? that are light and easy.
It's what we would call "plofkip" in Dutch, basically chickens that have been raised very quickly to grow as much as they can. (very unhealthy for the chickens) and then in the supermarkets the meat is pumped full of water to make it look like it's more than it really is. Smaller chickens that have had a decent time to grow up and decent living conditions are usually a lot better taste wise, but certainly health wise. (goes for both us and the chickens health) I'm glad my parents have their own chickens, they have a good life with food, shelter and a big yard with plenty of fun things for them to interact with. And there's basically no natural enemies for them, where we live, so no stress. And in the end we have fresh eggs every day and when they get to old to lay eggs, we have healthy chicken meat.
Just love your recipes and videos. You are a fantastic engaging teacher without superfluous information. I always learn something new. You deserve so much recognition. Congratulations on achieving over 1 million subscribers. I started watching you when you have about 200k!
Love the griddle and wish I could afford one. Perhaps when I've been back to work for a while. The chicken and vinaigrette gave me some ideas for different kind of salad geared towards veggie avoiders.
Nice recipe, I do a similar vinaigrette. Wouldn't you worry about that griddle warping adding ice when it's that hot? I have an outdoor griddle, and still wouldn't do that. But, I could bang out 4-6 of these in a pop for guests on it! Final plate looked perfect Stephen!
I was looking at a recipe for Chicken Paillard this weekend but it looked a little too bland and basic. Now, with your recipe, I am excited to try it! Thanks man, perfect timing for me.
Looks outstanding! The best version of this dish I ever had was in Las Vegas and it had grilled peaches as well. Little different than yours but was terrific!
This looks good for a chicken dish. I haven’t cooked chicken in months, and this makes me want some. That being said, I would find an new doctor that has bothered to keep up with the last 30 years of nutrition science. That is a huge red flag 🚩
@@Nicole-mr8po cholesterol is the master hormone that all animals are made of. If you eat anything that is part of an animal or a byproduct of an animal, it contains cholesterol. Without cholesterol, no animal can exist. Every cell in your body requires cholesterol to exist. The reason why red meat is superior to chicken is it is very low in volatile polyunsaturated fats and is more nutritious per calorie. I, personally, try not to eat a lot of chicken because the fat contains so much linoleic acid, a very volatile and oxidation prone polyunsaturated fat, but that’s my choice. The same with cooking oils - I avoid polyunsaturated fats in oils. Saturated fat based oils are more stable and resist oxidation.
Nicely done Steve as usual however one issue for me, that chicken breast is abnormally large, it must be pumped up with the stuff Arnie used to take!! Might be standard in the US i don't know? a genuine free range chicken breast is about half that size.
Yeah they grow some unusually large chickens here in USA. Tough and little flavor. You have to slice in half into two thin pieces and work from there to brine and season it. The other option is to buy a smaller chicken and cut your own smaller breasts.
Curious how you really feel about the Grazza Oils. Obviously I see it all over various feeds but the only person ive seen review it said its disgusting
Appreciate the tips re fennel. I loathe natural licorice flavor more than I hate coconut. I can tolerate a little bit of coconut. I hope that the tips will tone down the black licorice flavor enough so that I don't hate it. I only have a visceral reaction to 3 things, liver, black licorice & coconut.
I'd love to see some more pork recipes! Tenderloin, chops, roast. Other than sausage and pulled pork it's not a frequent ingredient in your recipes. It is the other white meat! 😉
I would not marinate in fridge. If you do it on the counter you could probably cut the salt in that dish in half. There's no way bacteria is going to be an issue in a salt and vinegar bath. Also, your cooking it. Regardless, putting it in the fridge basically stops it from getting a good marinade.
This recipe looks great Well done It's called Milanese Usually a breaded cutlet which is awesome too if your not worried about carbs A restaurant I used to work at we did a bone in veal chop pouned thin ,breaded, fried and topped with that salad. That was cool but expensive Peace
Fennel, fresh, untreated, smells and tastes like black licorice. I HATE black licorice. However, cooked, you taste none of that in the finished product, and WOW, the ethereal character it imparts to any dish is unlike anything I've ever had. You have got to try it, in a soup, in a sauce, in a salad, how ever you want, but give it a shot, because it can be so, so good.
Steve! After all the cooking skills I've learned from you, allow me to return a small favour: flip your microplane game! Hold the lemon in your left hand, then drag your zester across it, almost like you're shaving it! Great success!
Can you suggest replacements for mustard and arugula here? I'm deathly allergic to mustard seed family. Love to try this with some tweeks...any suggestions???
The introduction 😂 Thank you for listening to your doctor. I feel concerned for your cardiovascular system every time I see how much salt you use in your cooking! But, this looks Delicious 😋
Ok, this whole time I've been cutting my chicken breasts in half in a coronal section. I don't think anyone has pointed out that it can be done the way you presented it here. 2/3, fip, 2/3 again. That makes much more sense, because just cutting it in half in a coronal sections still leads to a considerable degree of uneven-ness.
