I have a little something on my mind as a Baltimorean and as a lover of epicurean delights. Listen to this episode where I lament local restaurant culture and the recent rash of motorized scooters invading the streets of Charm City.
The latest episode of podcast, Crown City Cook is finally here for your listening pleasure!
It’s two of the greatest foodcast ever! Prepare for discussions about Joey Chestnut, Anthony Bourdain, rare blue lobsters, inferno drinks and sausage preferences. You won’t believe what’s being done in a restaurant in Manhattan, something so vial it would make you flip the dining room table. Spoiler alert: white people are to blame again in an all new round of That’s Not A Substitute. All this and Vincent Price.
This recipe is virtually idiot proof… just make sure you don’t touch the stove!
A chunk of fish (dealer’s choice. I prefer skinless Alaskan salmon)
Vegetables (dealer’s choice)
Salt and Pepper
Take a large enough piece of aluminum foil and curl it together to make a pouch.
Drizzle the olive oil in the foil to help keep the fish from sticking.
Place the chunk of fish inside the foil. If there is skin on one side of your fish, place the chunk skin side down. Optionally, you could marinate your fish in a variety of sauces for an hour prior to cooking.
Scatter the vegetables in the pouch followed by a pinch of salt and pepper.
Close the pouch making sure there are no openings.
Put the pouch in a frying pan and cook on medium heat for ten minutes.
Carefully open and remove the food from the pouch, avoiding any plumes of steam.
With the various combinations you could create using this recipe, I thought it would be fun to share with you what I ended up making. This is skinless Alaskan salmon that I marinated for several minutes in teriyaki sauce with sliced mushrooms. It held a little of the marinade’s flavor but not much since I only let it sit for a few minutes, fortunately the mushrooms soaked up what ran off the cooking fish. Flaky and delicious in 10 minutes! Get creative when trying this dish at home and post your results in the comments!
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Uncle Matt will put your mom’s chicken parm to shame.
As far back as I can remember, my Uncle Matt has always been a king among chefs. He practices simple, easy to do recipes that leave you craving more. Now, for the first time ever, we want to share one of his crown jewels with you: a simple chicken Parmesan recipe that will satisfy the entire family!
-Four to Six Chicken Cutlets
-Breadcrumbs (I prefer San Giorgio brand)
-Fresh Sliced Mozzarella Cheese
-Tomato Sauce (dealer’s choice)
-Salt and Pepper
-Grated Parmesan Cheese
Brine your chicken a minimum of one hour.
Remove chicken from brine using paper towels to dry them off.
Butterfly the chicken and use a meat mallet to pound the chicken until it’s good and flat.
Crack the eggs in a bowl and whisk until the yolks are thoroughly beaten. Add a pinch to two pinches of the grated Parmesan to the egg mix, whisk one final time. In a separate bowl, combine the breadcrumbs with salt and pepper.
Prep your cast iron pan (or any regular pan), this way you can go from dredging directly to cooking.
One by one take your chicken cutlets and dredge them: dipping first in the yolk (allow the excess egg wash to drip back into the bowl before proceeding) and then the breadcrumbs and then place directly in the hot pan. If you flattened your chicken, the cooking process should take between 10 and 15 minutes.
There are two schools of thought when it comes to sauce: you could either cook the sauce in the pan with the chicken or cook it in a separate pot all together. If you choose the former, make sure the chicken has been flipped at least once on both sides. You want the chicken to be near done before adding the sauce to the pan since the sauce won’t need much time to heat up.
Add slices of mozzarella cheese last, allowing a few second for it to melt on top of the chicken before removing it from the pan.
Fresh ingredients and a charming atmosphere make Atwaters a can’t miss food destination.
Spent the weekend at a family wedding. Anyone from a big family knows this means good food and a lot of liquor, so it goes without saying I spent my entire Sunday in recovery mode. Once I was functionally able to face the outside again, a friend suggested lunch at Atwaters. For me this means the same lunch every single time I go there, a Turkey Dill Havarti sandwich minus the sliced apples.
For those that don’t know, Atwaters has been a Baltimore staple since 1999, serving incredible edibles from baked goods to fresh sandwiches made with premium ingredients. Currently, there are six locations across the greater Maryland area. For me, it’s the Canton location or bust.
All together it has locally farmed turkey, dill Havarti cheese, basil mayonnaise, horseradish coleslaw and lettuce on Irish brown bread. While Atwaters offers a myriad of food with brunch on the weekends, I’ve stuck with this sandwich for so long because it’s the freshest turkey sandwich I’ve ever eaten. Every ingredient’s flavor is present in every bite, meaning you will finish this sandwich sooner than expected.
Another great meal at one of my favorite local eateries. Get your own if you have the chance or are suffering from a night of drinking, smoking and dancing to the classic hits of the 90s. If lunch isn’t really your thing, they offer breakfast from 8 am to 10 am (something I have yet to experience) or dinner from 5 pm to 8 pm.