Kosher Dosher...“I am a culinary Heretic"

This is one of those simple dishes that looks complicated, but it's not. The steps for some can seem daunting, but it's straightforward. Mis-en-place is the key to everything.   This is not a precise recipe but more of a guide, and once mastered, the possibilities of creating other dishes are endless.  It all starts out with Chicken Thighs, but it will work well with Breasts. Here is a link to other ones I've done. Using Breasts for your muse will require Activa-Rm, aka Meat-Glue.  First, debone the thigh and maybe save bones for stock. Season both sides with your favorite rub or just plain salt. This is where the rubber meats (pun intended) the road.  This seasoning is an all-purpose seasoning and works great with chicken. If you have no idea how you will finish, which is often the case with me, I would only use salt. But you could use a plethora of seasonings to accommodate a specific dish. How about a Bruschetta Seasoning to reflect maybe an Italian dish. Perhaps a Chin

Another Phenomenal Sauce by me!!! This sauce goes with just about anything fried! This sauce originates from a previous post HERE .  To get the details on how to create the Chicken Medallions, see this POST-HERE.   What's in this post? Cucumber, Breaded Chicken Medallions, the sauce with some mustard inside, green onions, sesame seeds, and some Coconut flakes.  Combine all the ingredients into a mixing bowl and whisk. Note: To avoid a watery sauce, strain the coconut milk through a fine mesh-like chinois or something similar. Be gentle so as not to lose all the coconut.  The mustard was added for a few reasons, which I will get into later. I love mustard, and I said a 2-tsp. I first tried 1 tsp, and it was barely noticeable, then I added one more. It's barely noticeable but makes and adds something entirely different to your palate.  Mustard in its entirety is not necessary; if you want a pure coconut flavor, don't add. I do love mustard in my Dosher Supple Asian Sauce for

  It all begins with two chicken breasts bonded together with Transglutaminase (Activa RM aka Meat Glue).   I 've been using RM for many years and can be found HERE . I am still organizing my blog, so this is not a complete list. I've glued so many proteins I've lost count.  This post is not a comprehensive recipe but more of a memory jogger. My blog started out as a food diary, and every once in a while, I do something exceptional, and it compels me to record what I did. The wife or friends will, on occasion, ask me to make something I've done in the past, and I have no recollection. I cook 5x a week, make all kinds of concoctions, and recalling something specific can be challenging. I never make something the same way twice. Someone might say, "Hey, remember that dish that had small chicken circles with potato and mushrooms?" Yeah, without specifics, I would have no clue what dish they were referring to. I've made Chicken Medallions many times before and

I've made hundreds of Sous-Vide Burgers and have posted about them at least 10x in my food blog, but this post is extra special for a few reasons. Although I own about 60-Plus different size molds, I decided to take a leap of faith and buy these new molds. These molds are designed explicitly for burgers which makes them unique.  Like I said earlier, I have a plethora of stainless steel molds. For burgers, I have mold that runs from 10" inches down to 2.75." My preferred burger molds are 5" inches and 4", but they never fit the burn perfectly. The 4" one shrunk up just a bit, making the bun too big, and the 5" ones are just slightly too big. These new molds are 4.25" x 1" and hold 8 oz of meat (.75" holds 6 oz).  Originally this post was just about burgers, but I guess it's now become a review. I love these molds. I own 18 of them and will buy some more. I like making burgers in bulk. I am hoping other sizes will become available in t