Comments on: Grilled Chicken Breast with Vegetables a la Marketman

By: Marketman

Marketman — Thu, 18 Jan 2007 01:40:03 +0000

Zita, yes, I have several recipes for fish fillets cooked en papillote or in parchment paper in the archives, like here and here. Enjoy!

By: Zita

Zita — Wed, 17 Jan 2007 15:48:45 +0000

MM,

since you are in a diet, have you tried making fish parcels and having salad with them?

By: Gigi

Gigi — Tue, 16 Jan 2007 23:51:39 +0000

MM! I can imagine it tastes like the grilled kebabs we get at Hossein’s and Cafe Med! Yummy! Siempre, very Pinoy to use the garlic sauce/yoghurt as a “sabaw” to the ulam! Also good with couscous ‘no, MM? Nakakagutom!

By: joey

joey — Tue, 16 Jan 2007 14:07:38 +0000

Looks good AND healthy :)I love grilled veggies! I’ve been meaning to try fennel…Do you know I have seen it in Santi’s, the Salcedo Market, and…Landmark! Of course, like a foolish girl I did not check the price. After your last post I’m sure there was some discrepancy! Next time I will check…and report to you!

My mom, and now I as well, make a “chicken steak tagalog”, just like bistek but using chicken breast. Trust me when I say that I am the last person to be touting the wonders of chicken breast, but it’s really good!

By: Marketman

Marketman — Tue, 16 Jan 2007 13:20:51 +0000

Mikel, Francois Payard was the pastry/dessert chef at Daniel for a while before he went onto his own place on Lexington Ave. I really like Daniel Boulud’s restaurants, did a post on one a year and a half ago… My sister lives nearby to Payard’s so we head there often for hot croissants early mornings when we get to visit New York every few years. I think both of them, Boulud and Payard, before that were at Le Cirque at the same time, an earlier place to be seen, though I thought their food was sometimes iffy, and Sirio, the Maitre d’ was a bit officious, but then again, I was quite young then, emaciated-looking and probably from the wrong continent when compared to his regular guests…thanks for the tips on foie, I will get it right some day…it’s just costly to keep trying or experimenting… And yes, I too, love the pistachio macaroons at Laduree…

By: mikel

mikel — Tue, 16 Jan 2007 12:45:25 +0000

P.S i know payard’s in nyc. eat there every time am in the big apple as i stay in the neighborhood. usually stop by for expresso & pain de chocolat in the morning and a salad & lobster bisque for lunch. was in new years eve dinner/party at the resto in ’93. did you know that daniel boulud(daniel,cafÃ© boulud) is part owner of payards?

By: mikel

mikel — Tue, 16 Jan 2007 12:37:34 +0000

you really know your food. i agree laduree has the best macaroons in town. pistachio is my fav. next you’re in paris, must sample the macaroons at pierre hermÃ©. i got a large box of chocolates from maison du chocolat as a new years present. went to the shop during the holidays near my home in 16e and they were distributing trays of truffles and chocolat macaroons to patrons. yes, i pigged out..discretely.

next you make foie gras, chill before frying. no more than 3Oseconds per side, hot pan to ensure browning. saw it on cuisine tv the other day & thought of you.

By: Marketman

Marketman — Tue, 16 Jan 2007 12:03:04 +0000

mikel that version sounds great, and perhpas more western palate friendly… yup, a lot of the recipes I feature are pretty easy to do…if I can do them, most of the readers can too… gosh, I envy your current location at the moment, I love Paris. Have 3 raspberry macaroons at Laduree for me then top it off with a large chocolate macaroon from La Maison du Chocolat…thanks.

By: mikel

mikel — Tue, 16 Jan 2007 11:48:12 +0000

hey MM, i know your on a diet. instead of grilling and frying, try poaching chicken breast or steaming over onions, carrots, red bell pepper, lemon, soy sauce a la lemon chicken. in this case i marinated the chicken in lemon & low salt soy sause for abt an hr. before cooking.

have tried ur pochero recipe but used chorizo & a bit of low fat chicken bouillon for the sauce and poached the chicken breast for a few minutes. my french friends really loved the dish(i live in paris), served with lots of veggies and eggplant/garlic/vinegar/patis sauce on the side and rice of course. i was surpised i could do the dish; it was easy!

By: atwe

atwe — Tue, 16 Jan 2007 03:12:05 +0000

Just for a change from the usual BBQ, I marinated chicken in a mixture of finely sliced lemon grass and patis (no need for salt) overnight. Once the chicken pieces were on the grill, I added Thai-style chilli sauce to the marinade and used that to glaze the chicken. For once, the kids ignored the kebabs — which was a surprise to me. Served with salad greens and a simple balsamic vinegar dressing, this chicken barbecue might still count as a diet entree.