“Lemony Lebanese Chicken” (Djej Mishwe) by Jamil

Djej Mishwe is a traditional Lebanese grilled chicken dish that pairs well with garlic sauce. The acidic marinade in this recipe creates a lemony flavor complimented by the smoky flavor from cooking over charcoal. To create this delicious dish, Jamil modified a recipe from the web (https://www.mamaslebanesekitchen.com/poultry/lebanese-grilled-chicken-recipe-djej-mishwe/). As part of our ongoing series, below is … Continue reading “Lemony Lebanese Chicken” (Djej Mishwe) by Jamil

“Smokin’ Hot Chicken Sliders” by Shaad Bidiwala

Sliders first gained notoriety in the 1920's when White Castle opened with "Slyders" as their signature item. Although those sliders were made with a square beef patty, onion, and pickle in a bun, sliders now come in many variations. In the recipe below, Shaad shares his variant , combining his love of White Castle with … Continue reading “Smokin’ Hot Chicken Sliders” by Shaad Bidiwala

“Juice’d Chicken Tikka Quarters” by Sadat

Chicken tikka is traditionally made with small pieces of boneless chicken. Sadat added his own twist by using chicken quarters (bone-in and skin-on) and orange juice instead of lemon juice (he's also used Sprite at times). Although the orange juice may not be too noticeable in the final product, Sadat's recipe includes only 4 ingredients … Continue reading “Juice’d Chicken Tikka Quarters” by Sadat

Best Method to Cook Perfect Steak: Reverse Searing

After trying a variety of different cooking methods for steak - usually resulting in tough, chewy and generally unfavourable results - I discovered the concept of "reverse searing." For it to work the steak has to be at least 1" to 1.5" thick.  Thin strips of steak are more difficult to cook medium rare. Ingredients Steak Kosher … Continue reading Best Method to Cook Perfect Steak: Reverse Searing