Perfecting the Art of Home Cooking: Crafting My Recipe for Saturday

[kcjodih]

Thanks Becky. I seem to remember briefly - I have a really bad headache so I can't remember much right now - that you might have posted on here before. I'll look and see if we can access files. I must have missed the memo saying we couldn't attach today..

If I can't find it maybe you could be a darling and post it another time?

 

[stefani2]

has anyone pre-cooked the chicken before cooking the rest in the microwave? I have a host who isn't crazy about the idea of laying raw chicken on those vegetables

???

 

[Chef Endora]

I use the meat tenderizer and pound the chicken flat. Cooks faster that way.

That's what I do also. I have a vacuum sealer and flatten it before it goes in the freezer, that way it defrosts in the microwave evenly.

 

[BethCooks4U]

Here's how I do the fajitas. I sell a lot of DCBs and Salad Choppers and UM's.

I slice one red and one green pepper and a medium onion with the Ultimate Mandoline and place into the DCB pointing out that I add no oil or liquid. Add 1 Tbsp Chipolte Rub. With a Forged Cutlery knife I cut 2-3 chicken breasts into equal pieces about the size or a little bigger than tenderloins. Another Tbsp of the rub. Cover on. Microwave 15 minutes. (I did it in a smaller microwave at one show and they were amazed that it just took 20 minutes in that one.) It NEVER talkes longer than that and turns out every time. Once the host's microwave was too small so we did it in the oven and that worked great too but the micro recipe sells the DCB for sure!

While that is cooking we do the pass around salsa - shows off another knife (cutting the tomato & onion into chunks), the chopper (for the jalapeno pepper), stainless mixing bowl and salad chopper - and then the dots medium and small bowls to serve (or the chip & dip bowl).

When the fajitas are done I move the chicken to one side and chop it with the salad chopper (I don't bother to rinse it - the flavors all go together anyway), then stir the fajita ingredients together. Sometimes it's more soupy than others (If the peppers are more ripe that happens) but the flavor is always great. I serve it with a tongs so they aren't getting all that liquid on their tortilla anyway. No one has ever said that the vegies were anything but good and they are amazed at how moist and tender the chicken is. This is THE recipe!!!

I make a big deal about the fact that it's healthier and much quicker to do it this way and much less messy (picture veggies sizzzling grease all over the stove).

If they get the 6 inch tortillas it feeds a lot more people - and remember a demo recipe is a tasting not a meal anyway!


PS: While the wedger and knives do work well to cut the vegies I prefer to bring in the UM to entice people to buy or book for it. I use the knife for something else during the recipe and I don't spend any time on the wedger - people already love it and will order it without my prompting. I'd rather introduce a "cooler" item to them.