Posts Tagged chicken

Moro Miso Yakitori, Nobu Melbourne Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/11/07/roasted-miso-citrus-chicken-thighs-ming-tsai-style/ * https://tastingmenu.wordpress.com/2011/03/30/nobu-chilean-seabass-with-jalapeno-moro-miso/ As much as I linked Chef Tsai’s Miso Citrus Marinated Chicken, I wanted something a bit more savory and less sweet.  Nobu Melbourne has had an intriguing item  at: http://www.noburestaurants.com/melbourne/menus/dinner/hot-dishes/#.U6Tri7HDVKY which  listed a menu item: Whole Poussin with Moro Miso.  A picture of the dish can be […]

, , , , ,

Leave a comment

Nobu’s Arroz Con Pollo and Edamame With Salt And Truffle Oil

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/16/baby-spinach-salad-with-dried-miso-and-arroz-con-frutas-de-mar/ * https://tastingmenu.wordpress.com/2011/04/29/morimoto%E2%80%99s-sweetfish-and-rice-red-snapper-and-rice-two/ As I’d mentioned in the writeup about the arroz con frutas de mar, I wanted to try and make Nobu’s Arroz Con Pollo (from Nobu Now, p. 218). But to begin the meal,  I thought I’d try and execute an appetizer from Nobu Perth (since it seemed […]

, , , , ,

Leave a comment

Nobu Mackerel And Vegetables With Light Garlic Sauce

So tonight (26 Nov), I thought I might use up any remaining vegetables in the refridgerator. I found broccoli, asparagus and some shiitake.  Immediately, Nobu’s Squid ‘pasta’ with light garlic sauce came to mind.  But I didn’t have squid; I only had mackerel.  But then, I thought, Matsuhisa Aspen has “free range chicken with spicy […]

, , , , ,

Leave a comment

Grandmother’s Chicken Curry

So my wife would be returning home from Taipei with my mother-in-law late Monday night/early Tuesday morning (2 Aug).   By the time we got home from the airport, it would be well past 2 AM.  But I thought, gee, they might not have had a good meal.  So I thought about what I could make […]

, ,

Leave a comment

Chinese Drunken Chicken

This is a dish I do as consequence of making Chinese superior broth (see https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%E9%AB%98%E6%B9%AF%E4%B8%8A%E6%B9%AF/).  It’s driven by the response of “what do I do with the chicken used to make the broth?”   Looking at William Mark’s book, The Chinese Gourmet cookbook, the recipe for Drunken Chicken on p. 137 very closely resembles the preparation […]

, , , ,

Leave a comment

Crispy Skin Chicken, Nobu-Style

Periodically, I do ‘roast’ chicken dishes for  a quick supper.  I suppose I could take the time to actually do a whole chicken, or at the very least a poussin/cornish game hen.  But with the busy schedule I have, I need to be able to get a good satisfying dinner on the table quick.  So […]

, , , ,

Leave a comment