👋 Hey there! I'm Chef Struggl`e, your guide through the deliciously unpredictable world of food and drink. Welcome to The Struggle Cafe, where passion for food meets the thrill of discovery, one recipe (and mishap) at a time.
Discover tried-and-tested recipes that have survived my kitchen experiments, ranging from comfort food classics to adventurous global cuisines. Easy to follow and easy to devour, these dishes are perfect for fellow food lovers on their culinary quest.
Because the best flavors in life come from those who dare to struggle, learn, and ultimately triumph, at The Struggle Cafe, it's not just about perfecting recipes but embracing the journey that makes us fall in love with food over and over again.
So, whether you're here to find your favorite recipe, learn about pairing wine with dinner, or just for a good laugh as I recount my latest culinary misadventure, there's a seat at The Struggle Cafe.
**Join me, Chef Struggl`e, as we embark on a flavorful adventure, proving that with enough love, even the biggest culinary challenges can turn into the most delicious rewards. Welcome to the struggle. Welcome to the feast.**
To embark on a culinary adventure, charting unexplored territories with nothing but a passion for nourishing souls and an insatiable curiosity. From honing the craft of smoky BBQ to delving into the art of mixology to unraveling the mysteries of pairing the perfect wine with a meal, The Struggle Cafe is where I share my odyssey from novice to maestro in the kitchen and beyond.
Step into the world of Chef Struggl`e with captivating videos and delectable photos. Witness the rollercoaster of emotions in my culinary journey, from the exhilaration of a successful dish to the laughter-filled mishaps, all while having a great time.
Dive deep into food and drink with my blogs. From the art of food and wine, with stories of epic kitchen failures, victories, and visits to those hole-in-the-wall gems that only a few know about. It's all here, served with a side of humor and humility.
Ingredients:
1 16 oz bottle of cream soda.
Peach Slurry:
2 or 3 Whole peaches or 1 large can or bag of frozen peaches (Diced).
1 Half cup of sugar.
1 Tablespoon of kosher salt.
½ Cup of water.
BBQ sauce:
1 stick of unsalted butter.
1 Half onion (Diced).
1 Tablespoon of dry rub or all-purpose seasoning.
3 Cloves of garlic (Diced).
2 Tablespoons of apple cider vinegar.
1/3 Cup of lemon juice.
1 Half of the lemon zest.
2 Cups of ketchup.
1/3 Cup of brown sugar.
1 Teaspoon of smoked paprika.
2 Tablespoons of mustard.
1/3 Cup of honey.
1 drop of vanilla extract.
1 Tablespoon of molasses.
1/4 Teaspoon of liquid smoke.
1 Teaspoon of Worcestershire sauce.
Reduce cream soda to about half in a small saucepan and set aside until BBQ sauce is done.
Peach slurry:
Add peaches, sugar, and salt to a half cup of water and boil until tender. Next, blend peaches using an emulsion blender, blender, food processor, or potato masher and set aside.
BBQ sauce:
Add unsalted butter to a saucepan. Next, after the butter has melted, add the diced onions and cook until translucent. Once the onions have cooked, choose dry rub or all-purpose seasoning. Now, you can add the chopped garlic but only cook for 30 seconds or until you can smell the garlic aroma. Once the garlic has cooked, you can add your liquids. Pour in your apple cider vinegar and lemon juice, zest, and stir. Once mixed, add in the Ketchup, brown sugar, smoked paprika, honey, vanilla extract, molasses, and liquid smoke, and whisk until smooth. Salt and pepper to taste; if you’d like, you can add your favorite spicy sauce or pepper spice for an extra kick. (Sometimes, I might sprinkle in a bit of Cheyenne)
Now that your BBQ sauce is complete, it is time to add the peach slurry and reduced cream soda, then Worcestershire sauce…
Blend with an emulsion blender or food processor until smooth. Congratulations! You have just made Peaches and cream BBQ sauce.
*** This sauce goes great with anything off the grill or in the smoker: Chicken, Pork, seafood, Beef, and veggies!
It pairs well with most white wines and champagne. My personal favorite with this sauce is a glass of Rose or a glass of Mimosa for brunch. Thank you, and ENJOY!
Ingredients:
3 to 3.5 Pounds of chicken wings.
1 Tablespoon of olive oil.
3 Teaspoons of Kosher salt.
1 Teaspoon of black pepper.
2 Teaspoons of garlic powder.
2 Teaspoons of onion powder.
1 Half teaspoon of paprika.
1 Tablespoon of Italian seasoning.
1 Tablespoon of brown sugar.
1 Tablespoon of lemon juice.
1 Tablespoon of ginger paste.
1 Tablespoon of Honey.
2 Tablespoons of soy sauce.
Directions:
Add the chicken wings and the rest of the ingredients to a large mixing bowl and mix thoroughly. Cover and refrigerate for 2 to 48 hours.
Cooking:
On a kettle grill, light your charcoal, place it on one side of the grill, and add your desired flavored wood chips to the lit charcoal. Adjust your vents and get your temp to 250 to 300 degrees. Place your chicken wings on the grill on the opposite side of your lit charcoal and cover your grill with the top vents directly over your wings so that the smoke goes over your chicken. Cook for about 1 hour and a half, but for every 30 minutes, spray your wings with apple juice and apple cider mix to avoid dryness. Once you've come to a total of 1 and a half hours of cooking, flipping them halfway, you can add your desired BBQ sauce (Scroll up to see my Peaches and cream sauce if you are dangerous). Once you add sauce to your wings, cover the grill for another 30 minutes, and your chicken wings are done now; you can enjoy them!
1.5 to 2 pounds of whole branzino (appx. 2 whole fish)
1 lemon.
2 Sticks of unsalted butter (Room temp)
2 Whole roasted garlic bulbs.
1 Shallot (Diced)
Your choice of chopped Herbs (Thyme, parsley, chives, etc.) Or 2.5 tablespoons of Italian seasoning.
1.5 teaspoons of kosher salt.
1 Teaspoon of black pepper.
Half teaspoon of cumin.
1 Teaspoon of Cajun seasoning.
3 Tablespoons of olive oil.
1 tablespoon of Dijon mustard.
1 Teaspoon of garlic chili oil.
Garlic butter:
In a hot skillet, add in shallots and cook for 3 to 5 min or until translucent. Next, turn off the heat, add your roasted garlic, and mix until shallots and garlic are mashed into a paste-like texture. In a medium-sized mixing bowl, add in room temperature unsalted butter, chopped herbs, and the shallot/garlic paste. Next, zest your lemon and add to the mixing bowl, and stir until the garlic butter is completely mixed. This might melt the butter due to the hot shallot/garlic paste, don’t worry place plastic wrap over your carboard and pour the butter in the middle of the plastic wrap, fold the two ends and roll until your have a garlic butter roll. Place inside the freezer for about 20 to 30 min or until your garlic butter has formed.
Marinade:
In a small mixing bowl add in kosher salt, black pepper, cumin, Cajun seasoning, half of lemon juice, olive oil, Dijon mustard, and garlic chili oil and whisk together.
Directions:
Pre heat oven to 400 degrees. Place branzino on a wire rack or roasting pan, pat dry and score on both sides of the fish. Add your marinade to both outside and inside the branzino. With the other half of the lemon, slice and place inside the fish along with 1 sprig of rosemary and 2 tablespoons of garlic butter. Place in oven and cook for 5 to 7 min and flip cooking for and additional 7 min. Set your oven to broil and cook for 3 to 5 min. Once you’ve reached your desired amount of char to your branzino you can turn off your oven and plate your dish!
Helpful tip: This Branzino recipe goes great with almost any salad and pairs wonderfully with a glass of chardonnay, enjoy.
Ingredients:
1 Tablespoon of peppercorns.
1 Gallon of water.
1 Cup of brown sugar.
1 Cup of Kosher salt.
3 to 6 cloves of garlic.
1 Onion.
1 Lemon.
2 Stalks of celery.
1 to 2 Sticks of cinnamon.
1 Carrot.
Rosemary.
Thyme.
2 Bay leaves.
Parsley.
Sage.
Oregano.
Directions:
Roughly chop the vegetables—onions, carrots, celery, lemons, and garlic—and set them aside. In a large pot, pour about 3 cups of water, turn the heat to medium-high, and add salt and brown sugar. Stir until your salt and sugar have dissolved. Once the water has come to a slight boil, add the remaining water, vegetables, herbs, spices, and lemon. Turn the heat off once the brine has come to a second boil and either add ice to or set it in the fridge or freezer until the brine is no higher than 40 degrees. You are now ready to add your poultry to a 1-gallon brine container or bucket to soak for up to 48 hours. You can add ginger if you'd like! This brine will surely make your poultry super juicy and add extra flavor. Be sure to experiment with different herbs, spices, and vegetables.
Ingredients:
Compound butter:
1 Half stick of unsalted butter.
2 Cloves of minced garlic.
1 Sprig of rosemary.
3 Sprigs of thyme.
2 Sage leaves.
1 Tablespoon of All-purpose seasoning or half a teaspoon of kosher salt.
1 Half teaspoon of lemon juice.
Dry Rub:
1 Tablespoon of 5 spice powder.
1 Tablespoon of garlic powder.
1 Tablespoon of onion powder.
1 Tablespoon of Italian seasoning.
1 Teaspoon of smoked paprika.
Directions:
Creating the compound butter is a breeze. Start by melting half of the unsalted butter in a small mixing bowl. Once it's melted, add the other half of the cold butter, preferably sliced. Next, chop your herbs and add them along with the rest of the compound butter ingredients. Mix until the butter has thickened and your compound butter is ready. Set it aside for now.
Take your Chicken out of the brine and pat it dry; do not wash it. Now, you are ready to add your herbed butter. With a small spatula or a spoon, add butter underneath the skin of the Chicken, and if there is leftover butter, rub it over the whole Chicken so that your dry rub sticks. Add the dry rub to the Chicken, covering it completely, and put it in a roasting pan or standing roast rack. In a preheated oven (400 degrees), cook until the temperature reads 165 degrees. Rest for 10 minutes, carve, serve, and enjoy!
P.S. This Chicken pairs well with any white wine or Champagne if you feel like a boss. You can also switch out any seasoning ingredients you like because the brine is the main star of this show.
Ingredients:
3 Tablespoons of unsalted butter.
2 Tablespoons of all-purpose flour.
3 Cups of [your choice of cheese] shredded.
4 Oz. of cream cheese.
2 Tablespoons of kosher salt.
1 Tablespoon of all-purpose seasoning.
1 Tablespoon of sour cream.
1 Box of macaroni or desired pasta.
Directions:
Cheese sauce:
Melt two tablespoons of butter in a saucepan. Once melted, slowly add the flour and stir until you have a blond rue, which should take roughly 10 minutes. Once you have a rue, immediately add the cold milk and whisk. Next, add the cream cheese, whisk, and shredded cheese (two and a half cups). But make sure you only add some at a time. Add about a half cup of cheese between whisking, making sure not to clump the sauce; otherwise, it would take longer to melt. Add your AP seasoning and taste, and set aside.
Macaroni:
Cook the macaroni in boiling water until it reaches your desired texture. I prefer mine just before it gets al dente. Remember to add salt to the water before boiling. After cooking, drain the macaroni, add sour cream, and mix. Now that your cheese sauce and macaroni are complete, it is time to bring them together. In a greased roasting pan, add your macaroni, pour half of the cheese sauce, and mix. Pour the rest of the sauce in, mix until covered, and add the rest of the remaining shredded cheese on top of the macaroni for your topping. Cover with foil and put it in a preheated oven at 375 degrees for 25 to 30 min. Once the cheese starts to boil, remove the foil, turn the heat up to 400, and cook until golden brown. Let it rest for about 10 to 15 min, serve and enjoy!
Ingredients:
One pound of green beans trimmed and washed.
1 Tablespoon of all-purpose seasoning or a half teaspoon of kosher salt.
2 tablespoons of unsalted or herbed butter.
1 Half cup of chicken stock.
1 Half cup of water.
Directions:
Add green beans, chicken stock, and water, and boil. Once the water and stock have boiled, turn the heat low and cook for 15 to 20 minutes. Drain and add your seasoning and butter. Mix and serve!
Ingredients:
2 Racks of Lamb Frenched and trimmed (3 pounds).
5 Spriggs or thyme.
Chopped Parsley.
2 Spriggs of rosemary.
1 Lemon.
4 Cloves of garlic (Minced).
3 Teaspoons of Kosher salt.
2 Teaspoons of onion powder.
1 Teaspoon of cumin.
1 Teaspoon of chilli powder.
1 Teaspoon of black pepper.
2 Tablespoons of olive oil.
1 Half teaspoon of sesame seed oil.
1 Tablespoon of Dijon mustard.
2 Tablespoons of soy sauce.
Directions:
Finely chop your rosemary, thyme, and parsley and add them to a small mixing bowl. Next, zest your lemon over the bowl and squeeze about half the juice from the lemon. Add the rest of your seasonings and ingredients and stir until well blended. Rub the marinade over your lamb racks and refrigerate for 2 to 24 hours.
Indirect Cooking:
Place your lamb directly over the hot side of your lit grill and cook each side for 3 to 5 minutes. Once your lamb racks have a good char, place them on the cool side of the grill, add your thermometer to the thickest part of your lamb, and set them to your desired temperature. I set my thermometer to 150 degrees, and once the racks have come to temperature, I remove them and let them rest for 10 minutes.
Helpful tip:
This grilled lamb recipe is delicious, but an excellent red wine sauce will elevate it to another level. Enjoy!
Ingredients:
2 and a half to 3-pound chuck roast.
2 teaspoons of kosher salt.
1 Teaspoon of black pepper.
3 Tablespoons of olive oil.
1 Cup of red wine.
1 Cup of beef stock or chicken stock.
1 Small diced onion.
2 Tablespoons of minced garlic.
1 Bay leaf.
4 Sprigs of thyme.
2 Sprigs of rosemary.
One teaspoon of oregano flakes.
1 Tablespoon of soy sauce.
1 Teaspoon of Worcestershire sauce.
1 Diced carrot.
1 Stalk of celery.
1 Package of Italian seasoning.
1 Tablespoon of ketchup.
Directions:
Completely cover the roast with one tablespoon of olive oil, salt, and pepper, set it on a wire rack, and refrigerate overnight. The next day, set your roast aside until it is room temperature. Once your roast is ready, heat a skillet, add olive oil, and chuck roast. Sear each side of the roast for at least 2 to 3 minutes and place in your crock pot on low for 8 hours. Using the same skillet, add in your onions and cook until translucent. Now add garlic and stir for at least 30 seconds, then add the cup of wine, rosemary, thyme, and oregano, cook until it has reduced, and then add the beef stock. Once you've come to a light boil, pour the wine broth in your crock pot over your roast and add all ingredients, but add the tomato paste and ketchup after 6 hours on low, then cook for another 2 hours. After 8 hours of cooking, your roast should be super tender and ready to serve.
This Chuck roast pairs well with, you guessed it, red wine.
Ingredients:
2 And a half to 3 - pounds of potatoes.
1 Half stick of unsalted butter.
1 tablespoon of garlic paste.
1 Half cup of shredded parmesan cheese.
1/3 Cup of heavy cream.
1 Half cup of milk.
Salt to taste.
Directions:
Start by peeling the potatoes, then slice them in half. Wash them until the water is clear. In a large pot, pour enough water to cover the potatoes and bring it to a boil. Cook the potatoes until they are fork-tender. Drain the potatoes and add your sliced butter. Mix until the butter has melted. Next, add the garlic paste, shredded cheese, cream, and milk. Mash the mixture until you achieve your desired texture; salt to taste.
Helpful tip: For a smoother texture, after boiling and draining your potatoes, place a wire rack over your pot, and with a paper towel, push your potatoes through the wire rack into the pot.
Ingredients:
1 Pound of asparagus. (Trimmed)
1 Teaspoon of kosher salt or 1 tablespoon of all-purpose seasoning.
1 Half lemon.
1 Tablespoon of olive oil.
1 Teaspoon of black pepper.
Directions:
Add the oil and asparagus to a hot skillet and cook for 5 to 7 minutes. Turn off the heat, add the seasoning and lemon juice, and you'll be ready to serve.
Ingredients:
1 Pound of ground beef.
1 Pound of ground pork or veal.
Half pound of ground lamb.
2 Tablespoons of Italian seasoning.
2 Teaspoons of kosher salt.
1 Teaspoon of all-purpose seasoning.
1 Cup of parmigiano reggiano
Half cup of pecorino romano.
Hand full of fresh parsley.
1 Onion.
1 Bell pepper.
3 Cloves of garlic.
1 Egg.
Half a cup of milk.
3 slices of [white or wheat] bread.
1 Tablespoon of beef bullion.
Half a cup of breadcrumbs.
Directions:
Add your chopped bell pepper, onions, and garlic to a food processor, blend until almost smooth, and pour into a large mixing bowl. Next, add your bread, milk, and beef bullion, blend until smooth, and pour into the mixing bowl. Now add the rest of the ingredients and mix well with both hands. Once your meatball mix is ready, you can start making them. Depending on what size you make them, how long they will take to cook will be determined. You can either bake them in a preheated oven at 360 degrees for 30 to 35 minutes; if your meatballs are on the larger side, it might take up to 45 minutes, or you can pan-fry them in a lightly oiled skillet over medium heat for about 10-15 minutes, turning occasionally, until browned on all sides.
Helpful Tip: Not in the mood for pasta? How about a fantastic meatball sub? A French roll, provalone, Basil, and my marina sauce is a one-hittah quittah!
Be sure to try it out and leave a comment on our pages. You won't be disappointed, trust me, bro.😉
Ingredients:
Two 28 oz cans of whole tomatoes.
One 28 oz can of crushed tomatoes.
4 Tablespoons of extra virgin olive oil.
1 Diced onion.
3 Cloves of minced garlic.
2 Bay leaves.
3 Basil leaves
1 Cup of red wine (Or water).
1 Cup of beef broth.
Directions:
Add olive oil and onions to a large heated pot and cook for 3 to 5 min. Next, add your minced garlic and stir for 1 minute or until you can smell it. Now you can deglaze, adding liquid to a hot pan to loosen the flavorful bits of food stuck to the bottom, stirring in your wine or beef broth, stirring, and cooking for about 5 to 7 min. Add two cans of whole tomatoes once you have reduced your wine/broth. Before this step, you can crush them in a separate mixing bowl, but I use an emulsion blender at the end. Add the rest of your ingredients, except basil leaves, stir, and bring the sauce to a boil; turn the heat low and simmer for about 20 minutes. Add salt to taste, add basil leaves, and let them rest in the sauce for 5 minutes. Then, you're all set.
Helpful tip: By making your own sauce, you save money and time at the grocery store. So, feel free to treat yourself to some good-quality pasta, Playa. You earned it!
Ingredients:
1.5 Pounds of jumbo shrimp. (Peeled and deveined)
*** Keep the shells***
1.5 Pounds of crab legs.
1 Half cup of Vegetable oil.
1 Half cup of all-purpose flour.
1 Small onion.
2 Bell peppers.
3 Cloves of garlic.
2 Stalks of celery.
2 Bay levaes.
2 Tablespoons of chopped parsley.
1 Sprig of rosemary.
1 Carrot.
1 Tablespoon of Cajun seasoning.
1 Teaspoon of smoked paprika.
Salt and pepper to taste.
Directions:
Add your shrimp shells to a small pot, cover with water, and boil. Now, you can start your rue. In a large pot, heat your vegetable oil over medium heat. Now, whisk in the flour, stirring constantly until the mixture turns a dark brown, similar to dark chocolate. This process will take about 20 minutes. Once your rue is dark brown or close to it, add your small diced onion and cook for about 5 to 7 min. Now you can add your diced Bell peppers, chopped celery, and seasonings and cook and stir for another 5 min. When your vegetables have cooked, toss in your minced garlic, stir for another minute, and add your seafood stock. Remove the shrimp shells from the small pot and pour the shrimp stock inside the large pot. Once all your liquid is in your large pot, stir and add the Bay leaves, chopped parsley, and carrot; bring to a boil, turn the heat down to low, and simmer for 20 min. Now, you can add your crab legs. Cook for 10 to 15 min, depending on the size of your crab legs. Now add in your shrimp and cook for 5 min. You now have yourself a nice big pot of some fantastic seafood stew. Enjoy!
Ingredients:
3-pound rack of ribs.
1 Teaspoon of Kosher salt.
1 teaspoon of black pepper.
1 Tablespoon of (your favorite dry rub).
1 Cup of brown sugar.
1 Tablespoon of lemon juice.
1 Tablespoon of garlic paste.
1 Tablespoon of ginger paste.
2 Tablespoons of garlic-infused olive oil.
2 Tablespoons of soy sauce.
1 Teaspoon of Worcestershire sauce.
1 Half stick of unsalted butter.
1 Half cup of honey.
Directions:
Step 1: remove your ribs from the package and pat dry with a paper towel. Trim off all unwanted fat and remove the silver skin from the back of the ribs using a paper towel. Step 2: once your ribs are completely dry, pour the olive oil on both sides and rub the oil over your ribs. Now, you can add your seasoning. Be sure to coat your ribs generously with your seasoning. Start with the Kosher salt, pepper, dry rub, and half a cup of brown sugar. Step 3: once your ribs are coated thoroughly with seasoning, fold them and place them inside a ziplock. Now you can add your Soy sauce, Worcestershire sauce, lemon juice, ginger, and garlic paste. Be sure to mix your marinade outside of the ziplock to cover your ribs. Step 4: set in the refrigerator overnight.....
Use the 3,2,1 method on your charcoal grill, smoker, etc. Heat your charcoal or lump coal and place them on one side of your grill or in your heat box on your smoker, and add a pan of water to the bottom grate. Add your desired wood chips once your grill or smoker is up to the temperature (220). Remove your ribs from the ziplock while your grill gets up to temperature, and rest for 20 minutes. Place the ribs on your grill, on the opposite side of your charcoal for 3 hours. Using a spray bottle filled with pineapple juice or water. Spray your ribs every 45 min so that they don't dry up. While your ribs are cooking, it's time to make your honey butter. In a small container, melt your butter, add a half cup of brown sugar and honey, and mix well. Once the 3-hour mark has passed, take out your ribs and wrap them in aluminum foil bone side up, but before you wrap them completely, pour on the honey butter. Now place your wrapped ribs back on the grill and cook for another 2 hours without opening your grill (No peeking). After the 2-hour mark, take your ribs out of the foil and place them back on the grill; add about a teaspoon of dry rub and your BBQ sauce of choice, and cook for the last hour. Depending on how fast you are with wrapping, adding sauce, and how well you maintain your temp, this cook can take up to 6 and a half to 7 hours, so be sure to have the day off with this one, but please, enjoy!
Ingredients:
3 Pounds of Swordfish (trimmed).
2 Sprigs of Rosemary.
4 Sprigs of thyme.
2 Sage leaves.
4 Tablespoons of soy sauce.
2 Tablespoons olive oil.
1 Tablespoon of lemon juice.
1 Tablespoon of garlic paste.
1 Tablespoon of ginger paste.
1 Teaspoon of Kosher salt.
2 Teaspoons of Cajun season.
1 Teaspoon of black pepper.
Directions:
First, finely chop your herbs: rosemary, thyme, and sage. Once your herbs are chopped, put them in a small container. Next, add the rest of your ingredients and stir. Place your swordfish in a ziplock bag, pour the marinade over it, and set it for no longer than 4 hours.
Once your grill is up to temperature, add your swordfish directly over the coals, cook for 3 to 5 minutes on each side, and let it rest for 5 minutes using indirect heat on the opposite side of the coals.
Helpful tip: This grilled swordfish tastes fantastic with a simple white wine butter sauce.
1 pound of Chicken.
Two tablespoons of olive oil.
1/4 cup of browning.
1/4 cup of ketchup.
1/2 tablespoon of kosher salt.
One tablespoon of garlic powder.
One tablespoon of onion powder.
One teaspoon of black pepper.
One teaspoon of paprika.
1/2 teaspoon of Cheyenne pepper.
1/2 teaspoon of allspice.
Thyme (14 grams).
Two teaspoons of ginger.
One tomato.
One cup of chicken broth.
One diced red onion.
One bell pepper.
One teaspoon of dried oregano.
Three cloves of chopped garlic.
Two bay leaves.
Add the Chicken, all vegetables, herbs, and seasonings except the bay leaves and allspice to a mixing bowl. Next, add half of the browning and mix. Cover and let marinate for no longer than two hours. Once the Chicken is marinated, separate it from the marinade and sear both sides until browned for about 2 or 3 minutes. When the Chicken is cooked, put it inside your stew pot and set aside. In the same skillet your Chicken was cooked in, add the vegetable marinade and cook until tender. Once tender, add Chicken broth, allspice, and bay leaves. Pour broth over the Chicken in the Pot, boil, and turn low for 30 min. After 30 minutes, pour the ketchup into the Pot and stir. Cook until the Chicken is fork-tender. Serve with your choice of rice, beans, or peas, and enjoy!
Ingredients:
1.5 Pounds of chicken cutlets.
1.5 Teaspoons of Kosher salt.
1. Teaspoon of black pepper.
3 Teaspoons of garlic powder.
3 Teaspoons of onion powder.
1 Teaspoon of Italian seasoning.
1 Teaspoon of oregano flakes.
2 Cups of seasoned bread crumbs.
1.5 Cups of all-purpose flour.
2 Eggs (beaten).
4 Tablespoons of olive oil.
1 Stick of unsalted butter.
Scliced sharp provolone cheese.
Sliced Mozzarella.
Parmigiano Reggiano.
Chopped basil and parsley (for topping)
Your desired Pasta sauce.
Directions:
Add chicken cutlets, kosher salt, black pepper, two teaspoons of garlic powder, two teaspoons of onion powder, oregano flakes, and Italian seasoning to a mixing bowl. Mix thoroughly and set aside or refrigerate overnight for best results. Heat your skillet, and add the olive oil and butter. Using a three-stage method, you will need three small pans to coat the chicken cutlets in the batter :
Coating the chicken cutlets is simple. Start by dredging the flour, then add it to the eggs, ensuring both sides are well coated. Finally, add your chicken to the breadcrumbs. Flip and add to your hot skillet. Cook for three minutes on each side, and repeat until all the cutlets are done. Once you have cooked all your chicken cutlets, add them to a baking dish and set your oven to broil. It's that simple.
In a small pot, heat your desired pasta sauce. Now, the next part is entirely up to you at this point. This recipe is all about your personal preferences. Spoon a small amount over each cutlet if you prefer a little sauce on your chicken. Add your sliced provolone and your sliced mozzarella, just enough for a slight cheese pull, and last but certainly not least, top it all off with the rest of the Parmigiano Reggiano. Throw it in the oven on broil for no longer than 10 min or when the cheese has bubbled. Set aside for 10 minutes, if you can 😊. Add chopped basil and parsley to garnish, along with your favorite choice of pasta; this dish has been completed. Hopefully, you enjoy this recipe and make any tweaks you like; the possibilities are endless.
Chicken Parmigiano w/ Penne.
Ingredients:
3 to 4 Pounds of pork butt. (Shoulder)
4 Guajillo chiles (Deseeded).
2 Ancho chiles (Deseeded).
2 chipotle chiles in adobo sauce.
16 Ounces of pineapple juice.
1 Tablespoon of apple cider vinegar.
1 Can of crushed pineapples.
1 Small onion (diced).
3 Garlic cloves.
100 Grams of achiote annato paste.
3 Teaspoons of kosher salt.
2 Teaspoons of black pepper.
1 Teaspoon of chicken bullion
1 Teaspoon of cumin.
1 Teaspoon of Mexican oregano.
4 Whole cloves.
2 All spice cloves.
1 Stick of cinnamon.
Directions:
Now, let's move on to the cooking process. It's simpler than you might think. Add the ancho and guajillo chiles to a small pot, fill with water, cover, and bring to a boil until the chiles soften, about 15 minutes. Next, add allspice, whole cloves, and cinnamon sticks into a coffee grinder, grind until fine, and set aside (or blend them in the blender before you add liquids). Mix all ingredients in a blender until the marinade tastes your desired. Now that your marinade is complete, add your pork shoulder to a ziplock bag, pour the marinade over your pork, and refrigerate for up to 24 hours. All cooking methods vary, depending on your oven, grill, or smoker. For this recipe, I cooked my pork shoulder on my kettle grill. It was a 4-hour cook, rotating every 30 min, using indirect cooking. I also made tacos and served them with grilled pineapples, pickled red onions, cilantro, and a pineapple salsa verde combo I made on the fly, and it was terrific. We all know leftovers are the best overs, so be sure to serve it the next day with a side of rice and sliced avocado; you won't be disappointed.
Youtube Cover pic (TheStruggleCafe)