Prik King Chicken – Our Wild Savory Kitchen (2024)

Seared Scallops with Thai Red Curry!.This Thai feast explodes with flavor because of the wildly contrasting tastes… the buttery rich umami seared scallops match perfectly with the spicy red curry, crunchy haricot vert green beans and the bright sweet cherry tomatoes bursting with flavor, all contrasting wonderfully with the richness of the coconut cream and the savory fish sauce.All on savory Pad Thai noodles. This dish is addictive, like the best meals from Thailand, with the amazing fresh flavors of the lemongrass, Makrut (Kiffir) lime leaves, Thai basil, mint and cilantro.It’s just a perfect meal when you are in the mood for something really exotic and crazy tasty. The entire recipe is on our blog, along with much more pics. Enjoy!For this recipe and more than one hundred other savory recipes visit our blog.The link is on our bio!And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen. .........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #eatwellbewell

3 days ago

Italian Sausages with Peppers and Onions! .The first time I had this classic Italian-American delight was in New York at the Feast of San Gennaro on Mulberry Street in Little Italy.It was a savory revelation, an umami bomb inside some awesome hot toasted and buttered buns.One of the secrets of this Italian sausage is the fennel seeds inside, a slight bite of orange or lemon peels, and the chewy coarseness of the chunky ground meats.And everything, including the onions and bell peppers, are charred with hot aromatic olive oil and garlic.Comfort food for the lovers of feasts from the rustic past, and wonderfully addictive.Mangiamo!For this recipe and more than one hundred other savory recipes visit our blog.The link is on our bio!And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen. ........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #eatwellbewell

1 week ago

Vietnamese BBQ Pork with Lemongrass! .(Swipe for awesome pics.). This fabulous Vietnamese dish, called Bun Thit Nuong, is an umami bomb explosion of flavors. The contrast between the fire charred pork and the crunchy peanuts and the garden fresh lettuce and veggies with the luscious spicy sweet and sour dipping sauce is so exotic it’s just completely next level. Legendary in Vietnam as the ultimate street food, this is one of our absolute favorite dishes. Give this one a whirl, it will transport you to an amazing umami world! Enjoy! For this recipe and more than one hundred other savory recipes visit our blog.The link is on our bio. And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen. ........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #eatwellbewell

2 weeks ago

Sicilian Lemon Chicken! .This beautiful Sicilian dish is amazing in its simplicity... one big pan is all the gear you need!This amazing feast speaks to us of rustic lands, blazing sun, and a robust full of life people with a reverence for tradition and the family harvest table.When our family and friends feast on this Sicilian chicken, folks say it’s like being transported to that rustic sun drenched soulful island, with all the umami tastes of seared lemons and olives, and the patina of chicken thighs simmered in virgin olive oil and capers.A bunch of our friends who have tasted this umami bomb have asked for more info about the history of this feast, since historical context is a big part of our blog and cookbook.Early in the Tenth Century, the Moors of North Africa conquered Sicily and for more than 200 years they completely transformed the cuisine of this ancient, once Greek province. To this day, many of the classic Sicilian meals trace their origin to the highly sophisticated Moors, who brought with them oranges and lemons, rice and saffron, cloves and nutmeg, raisins and cinnamon, and crucially they brought couscous to soak up all those exotic flavors. We have always loved the aromatic and intoxicating spices and aromas of the cooking of North Africa, and this meal is a fusion of that exotic cuisine with this haunting and beautiful rugged land called Sicily.Enjoy! For this recipe and more than one hundred other savory recipes visit our blog.The link is on our bio!And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen......... #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #eatwellbewell

3 weeks ago

Lover’s Pasta!.The very first time that Rebekah and I went to lunch together we were just “friends”.We both worked at the same TV/film production company in LA and this lunch was “totally professional”. The only problem was that I was insanely in love with her. That was years ago. Time flies when you’re having fun... and raising four kids. We call them the crowded years.That first lunch was at a sidewalk restaurant on Sunset Blvd was amazing. Maybe it was the company, but with a glass of ice cold Rose, this dish got seared into my memory bank as what lovers should make together. We have now transformed the meal in many ways. It became more and more a product of our wild savory kitchen… we use powder from the porcini mushrooms we hunt for in the Sierra mountains, we use oven roasted garlic, we prefer a lighter pasta like farfalle, but the inspiration is that fabulous first meal.We made it again for our boisterous sprawling family last night.Life is good!And we still use the secret ingredient the chef revealed to us long ago at our first lunch… Vermouth!Enjoy!For more than one hundred other savory recipes visit our blog.The link is on our bio!And check out our five star eBook cookbook on Amazon, entitled Our Wild Savory Kitchen, this recipe is in our cookbook. ........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #eatwellbewell

1 month ago

Zucchini with Melty Cheeses! .This is one of our family favorites, quick, easy and kids love it. It’s basically a hard seared fresh zucchini taste explosion with tons of the umami flavors everyone loves.One of the secrets we found was to use real Greek driedoregano, it has a savory slightly anise quality.The other secret is to allow the garlicky zucchini to get hard seared, and the olive oil and tomatoes acquire a wonderful aromatic creamy patina.All this covered in melty smokey cheeses!Ingredients1 1/2 pounds young fresh zucchini, sliced into coins 1/4 inch thick8 - 10 small tomatoes (like Campari) or 4 medium sized, sliced into 1 inch chunks1 pound smoked sausage, sliced into coins 1/4 thick (just leave this out if you are a vegetarian or are making this as a side dish)1/4 cup Parmigiano Reggiano, grated8 to 10 ounces Pepper Jack cheese, smoked mozzarella, and/or smoked Provolone, grated5 large garlic cloves, crushed5 tablespoons extra virgin olive oil1 tablespoon dried Greek oregano1 tablespoon fresh thyme or 1 teaspoon driedPrep Work...In a 12 to 14 inch cast iron pan, add 2 tablespoons of the olive oil and gently fry the sausages on low to medium heat until slightly browned on both sides.Remove and set aside.In a large bowl, mix together the zucchini, tomatoes, garlic, oregano and thyme. Cooking...In the same large cast iron pan add the last three tablespoons of olive oil and when hot, add the veggies and herbs from the bowl.Lay the zucchini down flat on the pan as best you can and on medium to high heat fry the veggies, uncovered, until the zucchini is seared on the bottom side, 6 to 8 minutes.With a spatula, turn over the zucchini and fry until the second second side has sear marks.The tomatoes should now be a thickened light saucey paste with the liquids reduced to a patina.Turn off the heat.Add the already fried sausage coins on top of the zucchini.Sprinkle on the grated Parmigiano.Now lay the shredded Jack, Mozzarella or Smoked Provolone on top.Cover and allow the cheeses to become melty and creamy, about five minutes. Enjoy!

1 month ago

Paella!This is the signature meal of Spain, a national pride, and it varies from region to region.Paella was created by hunters in the woods and fields, and by fisherman along the sea. These were originally a simple authentic meal, made while camping over open fires, the smoke becoming an integral part of the flavors, as well as local natural ingredients.Paella is always spectacular for festive gatherings of family and friends.​All over Spain, Paella has always been a family tradition, a shared connection. It is considered part of their heritage to create it in their traditional way, and then to feast. To remember the good times was to remember Paella.​Like Gumbo Ya Ya, when we make Paella we are drawn to the more complex and contrasting flavors of a mixture of the land and the sea. Somehow, the blending of the strong flavors of the briny ocean combines in an almost magical way with those from the hunt... the simmering together of clams, crabs, shrimp, scallops or mussels bumping together in the massive Paella pan with chicken and spicy sausages. All of this is held together with rice and saffron and tomatoes... like a cauldron of spicy broth combining all Spanish regions. ​ As always, we hope that those who make and share our version are transported in some way to this ancient sun drenched and beautiful country of Spain... which we love.It is a land and a people who are full of life.Enjoy!For more than one hundred savory recipes visit our popular blog. The link is on our bio. Our cookbook is on Amazon… entitled Our Wild Savory Kitchen........,#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood

1 month ago

Chicken Curry Gravy and Vegetables!.This meal is our riff on the classic Mughal cooking of India, which reflects a love for simmered creams, yogurt marinades and intensely aromatic spices in meals like this gravy based Sabzi Kurma, which traditionally uses just vegetables. The word “curry” has a certain irony, it doesn’t even exist in any language in India, out of twenty two different languages. It’s strictly an English affectation in which they culturally hom*ogenized the whole notion of Indian spices so thoroughly that folks from India just shake their heads at the whole concept.It’s like walking into an American restaurant in any different region of our country and asking if they serve any American food.Every single region of India has very different food, different spices, different ingredients... and every single home in India has their own ground spices that are proudly passed from mother to daughter for generations, and kept secret, like any other family treasure. ​​One of the main reasons America was “discovered” in the strange way that it was is that Europeans were so desperate to find exotic and aromatic spices, like those found in this recipe, that they set sail across an ocean with maps which depicted regions teeming with monsters. Searching for the spices of the Indian subcontinent, they set sail on a largely unknown sea that somewhere on the horizon possibly fell off a flat world. It only takes one taste of a great feast from India to fully understand why they did so. The good life needs spice.Enjoy!For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen.........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #curryChicken

2 months ago

Deviled Eggs!For Easter!.One of the traditions in our wild savory kitchen for Easter and other holidays when the family gathers, is to make Deviled Eggs as an appetizer. We have experimented with lots of different styles and ingredients and finally arrived at this recipe for it’s deeply savory flavors. For us, one of the secrets is the herb tarragon, which is always perfect with creamy rich dishes. We also use pasture raised eggs, it makes all the difference in taste.Enjoy!Ingredients8 eggs, boiled gently for 5 1/2 minutes and cooled 2 tablespoons mayonnaise1 tablespoon Dijon mustard3 tablespoons capers1 tablespoon minced shallot1 tablespoon extra virgin olive oil1 tablespoon finely chopped chives1 teaspoon smoked Spanish paprika2 tablespoons finely chopped celery4 teaspoons chopped fresh tarragonSalt and pepper to tastePrep WorkPeel eggs and very carefully cut length wise, using a small sharp dampened knife. Remove all yokes and place in a medium bowl, putting egg whites aside. The yolks should be slightly creamy, not rubbery, so they are easily mashed. Add mayonnaise, mustard and olive oil, mix together until creamy. Stir together with capers, shallots, celery, chives and tarragon. Salt and pepper to taste.Carefully spoon the mixture in the bowl into the cavity of the egg whites, and sprinkle on the paprika. Serves somewhere between 4 and 8, because some folks just can’t stop scarfing them up! Why not give it a whirl?Enjoy!For this recipe and more than one hundred other savory recipes visit our blog, the link is on our bio.Our five star cookbook is on Amazon...entitled Our Wild Savory Kitchen.

2 months ago

Homemade Pizza!.We love homemade pizza, it brings the family together like nothing else.This is one of our favorite versions, highlighting some huge umami flavors.A sweet Georgia Vidalia onion was caramelized in honey until it was finally off its Earthly chains.Then we added it to the awaiting cheeses... mozzarella, asiago and Parmesan Reggiano.We placed smoked sausage in all the cheesy parts. Then we sautéed baby spinach in tons of garlic and virgin olive oil until it was nearly exploding with flavor.The cheeses were all piled on a tangy marinara sauce and a thin crispy crust... all leading to some big grins and a family pizza coma!Enjoy!For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen.......,,#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #homemadepizza #pizzanight

2 months ago

Turkey Meatballs! .This is classic comfort food from our wild savory kitchen.We love to make these tasty meatballs from ground turkey thighs, they are intensely flavored but lighter than red meat.We have our local meat department coarse grind some turkey thighs ahead of time and then we add our own spices and herbs… ground fennel, crushed garlic, caramelized onions, Italian parsley, Panko, Porcini powder, lemon zest, balsamic vinegar, salt, black pepper, oregano and paprika.Roll it up, mix it well together, form your meat balls and then sear them in the best Italian olive oil you can find.We often combine the meatballs with our own homemade marinara sauce.On top of this classic Italian dish we pile thick shavings of Parmesan Reggiano.Manga! For more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen..........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #meatballs

2 months ago

Spicy Ramen with Sausages and Jumbo Shrimp!.We are passionate about this savory spicy aromatic Ramen soup, simmered in our own chicken bone broth with Vietnamese fish sauce (Red Boat) and lots of ginger, garlic, sesame oil and exotic asian flavors, with the addition of seared smoked Kielbasa sausage, colossal shrimp and a creamy soft boiled egg for fun.All piled onto tasty chewy crazy curly Chuka Soba noodles.Enjoy!For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our cookbook is on Amazon… entitled Our Wild Savory Kitchen........,#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #ramen #spicyramen

3 months ago

Roasted Chicken Thighs with Orange Slices, Peppers and Mushrooms! .This is a dish we love to make for its gorgeous look and unique flavors.We use olive oil, Porcini mushrooms or cremini mushrooms, Giant Beans from Greece for their incredibly dense creamy flavors, red, yellow and orange bell peppers, Cara Cara oranges for their unique flavor, Spanish chorizo with its amazing paprika flavor, and we sometimes use Cajun Andouille sausage for it’s immense smokiness and depth of Cajun flavors.We caramelize red onions for a surprising and unique sweetness and use 24 whole garlic cloves scattered throughout that also caramelize.Because the skillet is so deep, we can use savory orange juice that combines with the duck fat and olive oil and becomes an intense umami sauce that the small Yukon baby potatoes simmer in at the bottom.Added to all this are the herbs of Provence from our garden. This little feast is not just beautiful to look at but intensely umami flavored.Enjoy!For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our cookbook is on Amazon… entitled Our Wild Savory Kitchen..........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #chickendinner

3 months ago

Corn and Salmon Chowder with Blistered Cherry Tomatoes in a Sherry & Tarragon Sauce!.This is one of the most savory of all our chowders... combiningseared caramelized salmon with the fresh corn cob kernels, the smoky burnt bits of the salmon are crazy good with the blistered cherry tomatoes and the intense umami flavors of the mushrooms... all in a creamy sherry and tarragon sauce.It’s one of the most deeply pleasing chowders we’ve ever made. One of the secrets of this chowder is to remove the kernels first and then simmer the corn cobs in chicken bone broth or seafood broth made from shrimp heads and shells.The fresh corn flavors combine beautifully with umami broths and blistered cherry tomatoes. Any time of year is chowder season, why not give this one a whirl?Enjoy! For this recipe and more than one hundred savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen.........

3 months ago

Wild Mushrooms!.Here along the coast of Monterey Bay, during the chilly rainy winters, Rebekah and I hunt for the illusive wild mushroom called Black Trumpets.In our wild and savory kitchen, we forage for all kinds of wild mushrooms, but Black Trumpets, when dried, are especially wonderful in any cream or cheese or egg dish.They are as haunting as truffles, so evocative with an exotic cheesy woodsy flavor, and the fragrant aroma has a beautiful wild fruitiness.They are fabulous in cheesy homemade pizza… potatoes au gratin… omelets… risotto… or seafood dishes with creamy sauces over shrimp, crab or lobster.They make every dish memorable.These gorgeous wild mushrooms look like little black felt trumpets, so elegant and striking amidst the leaves and the strewn branches of the deep forest.When hunting for them in the winter light of the woods they are not easy to find.Even when you are standing over them and looking down, they are so black that they look just like a shadow, a ghostly hole in the ground.But when you kneel and look around, from closer to their level, you sometimes are stunned to see that you are surrounded by them.Wild mushrooms are magical.If they can be found in your area, we urge to try your hand at the hunt, it’s a forage that you will never forget.You can also buy them online, already dried, we especially like the folks at the Oregon Mushrooms web site.Enjoy!For more than one hundred savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen.........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #wildmushrooms

3 months ago

Chicken Cacciatore!.This is the taste of rustic Italy, where we first learned the meaning ofabbondanza.Chicken Cacciatore is the Italy of our deepest memories, authentic and imposing, like the looming Medieval fortified hill towns of Tuscany.You can eat Cacciatore while watching the Palio horse races in the flying dirt in the vast crazy tiled plaza at Siena in front of the Piazza, a race that has been run 2 days a year for 600 years. For us, making this meal also brings back memories of walking the winding narrow roads past the little cheese and butcher shops along the ancient high stone fortress walls and towers of San Gimignano and looking out from Volterra at the chalk white cliffs of the alabaster mines across the valley, unchanged since the Middle Ages. And driving through the long valley approaching Florence in the fall, when they burn the vine cuttings from the Chianti vineyards and the smoke lies low along the hillsides of ancient olive trees near Vinci, where Leonardo’s farm house lies where he grew up. In honor of these places and these memories, we prepare this meal because it too is timeless. The sauce should have a fiery red-orange dark rust color, with a shimmering oily patina, a rustic braise for the ages. This is the heart of Italy... a soulful cauldron of tomatoes, olive oil, garlic, meats, tomatoes, heat, herbs and spices. Cacciatore means “The Hunter”, and in ancient times, this is the meal that was prepared for him when he brought back game for the family. This feast is in honor of Italy, and its place in our hearts.Enjoy! For this recipe and more than one hundred other savory recipes visit our popular blog. The link is on our bio. Our five star cookbook is on Amazon… entitled Our Wild Savory Kitchen..........#eatdelicious #thecookfeed #ourwildsavorykitchen #recipeshare #nytcooking #foodblogeats #moodofmytable #storyofmytable #eatrealfood #f52community #homecooked #homecooks#frommykitchen #foodblogfeed #homecookedfood #homecooks #homecooking@thefeedfeed #dinnerinspo #myopenkitchen #homecookingisthebest #dinnerrecipes #britainsbesthomecooks_ #beautifulfood #chickencacciatore #chickendinner

3 months ago