The other day I was on the lookout for something quick to cook, which Chinese food almost always is. I like cooking Chinese food at home. You can keep the notoriously high fat counts down and never worry for a moment whether your food contains MSG. I came across a recipe for Bourbon Chicken. The first thing I noted was that there was no bourbon in Bourbon Chicken. Then I read the recipe sharer’s note stating that a Chinese cook working in a restaurant on New Orleans’ Bourbon Street developed the original recipe. I took that at face value and proceeded to cook the dish. It really is one of those sweet and spicy stir- fries that I find addictive. They turn an ingredient as inexpensive and mundane as skinless chicken into something exotic and, in this case, truly worth making and eating. And besides who wouldn’t want to try a recipe that had received no less that 2800 reviews on www.food.com, which is where I found it. Having enjoyed it so much and wanting to pass it on, I went back to find out all I could about that Chinese Chef on Bourbon Street.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
18 hours ago