Chicken Kiev

DISCLAIMER

I AM NOT A CHEF

Now that's settled let me tell you all something which I have never before. Many times I have thought about ending this whole Chef Shamsher shabangabang because the purpose of doing this is no more and the person that I used to do this is no more but I really appreciate everyone who's been giving me constant feedback and everyone who's been a part of encouraging me to keep going on with this. There are many names that I want to mention over here but I won't because if I miss out anyone ya'll go crazy on me but regardless of anything thank you so much for all the nice things you all have said and done for me I really really appreciate that.

Now that the emotional gibberish is taken care of I am about to unveil my 100th recipe.

YES I know how to make a 100 things apart from the other 100 things that I make for daily consumption.

Not too long ago Talbia Humayun asked me to make Chicken Ala Kiev which is something I never heard of and never had the chance to taste it in any restaurant.

BUT after seeing how it's made I was scared and thought that I probably would end up messing it so I should get some more experience and maybe try it later.

SO! for my 100th recipe I decided to make Chicken Kiev with mashed potatoes and stir fried green beans.

Chicken Kiev is basically a chicken breast carefully filled with butter and different herbs, coated with crunch on the outside and is considered as a specialty dish in fancy restaurants.

Ingredients:

4 half chicken breast, butterflied and pounded thinly

4 butter sticks

4 tablespoons chopped parsley

4 garlic cloves

2 tablespoon chopped green parts of green onion

1 teaspoon of lemon zest

2 eggs

splash of milk for eggs

1 cup panko bread crumbs

1/2 cup flour seasoned with salt and pepper

We start off with chopping and mixing parsley, green onions, garlic and lemon zest in a chopper.

Now we cut the chicken in butterfly method by cutting it from the middle but not too much just so it can look like an open book.

Place a plastic rap over all the chicken breasts and mash it with a meat mallet.

Chicken is ready to be seasoned and filled.

Season the chicken breasts with salt and black pepper.

Put a tablespoon of the chopped parsley mixture in each chicken breast.

Cut the butter into sticks and place one stick in each breast over the chopped parsley mixture.

Wrap the chicken breast around the filling and close it carefully by using as much as toothpicks you want.

Now prepare your breading station by placing the bread crumbs, egg and milk mixture and flour next to the chicken.

Cover the chicken breast with the flour, dip it in the chicken and then cover it thoroughly with the bread crumbs.

I couldn't take much pictures of this step because I had no help and my hands were dirty.

Heat oil in a pan and fry the chicken breasts from 3-4 minutes on both sides.

Take the chicken out on a wire rack placed on a baking tray.

Preheat your oven on 350 degrees Fahrenheit.

Place the chicken breasts inside for 20-25 minutes and your Chicken Kiev is ready.

Meanwhile the chicken was getting ready I made mashed potatoes and stir fried the green beans.

Set up the plates.

Ladies and gentlemen, I unleash you the beast and one of the most difficult things I've made so far Chicken Kiev.

Monte Cristo Sandwich

I'm a man and I make my own sandwich, may it be the Monte Cristo Sandwich.

Monte Cristo Sandwich is a French origin recipe breakfast recipe with is originally made with ham, thick bread and thick egg batter BUT the west has reshaped this sandwich and has made many variations to it by replacing ham with turkey or chicken deli slices.

I'm not sure about the how the 90% of the things that I make will turn out because I',m mostly making these things for the first time. Had to try this and I am glad that I did.

Very simple to make just like any other french toast recipe.

INGREDIENTS:

K & N's Mortadella Slices

6 slices of white sandwich bread with crust

10 cheese slices

3 eggs

2 tablespoon mayonnaise

1 teaspoon yellow mustard

splash of milk

pinch of salt, black pepper and paprika

1 tablespoon of butter

1 tablespoon of oil

The first thing we'll do is to make the spread by mixing the mayo and mustard together.

Now we break three eggs into a bowel. Sprinkle some salt, pepper and paprika in it, add a splash of milk and mix to prepare the batter.

Time to assemble the sandwich which is easier than assembling the avengers.

Let's do it in steps.

1. Place the slices.

2. Put the spread on the middle and the bottom slice.

3. Top the bottom slice with cheese first and then the mortadella slices.

4. Top the middle slice with mortadella slices and then the cheese.

5. Put the sandwich together.

Heat a tablespoon of butter and oil in a non stick pan.

Dip the sandwich in the egg batter on both sides. Don't leave it for more than a second because it will become too soggy.

Fry the sandwiches on low heat for 2-3 minutes each side.

The sandwich is cooked now.

Put it on a paper towel and pat it to take off the excess fat.

Cut it from the middle and it's ready to be devoured.

FYI: IF YOU THINK THAT THIS IS BURNT THEN PLEASE GO AND BURN YOURSELF AS WELL YOU LAZY PIECE OF SOULLESS BEING.

This can be your Sunday pleasure breakfast or a meal for anytime you feel down. This is like a girl you have a crush on but that girl is edible. Ladies and gentlemen, I give you Monte Cristo Sandwich.

Dynamite Shrimps

I love shrimps from as long as I can remember which makes it the only thing I love the most after family.

Months ago ER QUEEN from twitter told me to make PF Chang style Dynamite Shrimps and share the recipe but I had never taste it so I was a bit hesitant.

In my short visit to US I never had the chance to visit PF Chang so I decided to attempt this myself.

True to it's name. Dynamite Shrimps is a burst of different flavors and is definitely a must have or make.

Ingredients For Fried Shrimps:

500 grams large shrimps peeled and devained

1/2 cup all purpose flour

2 eggs

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon red pepper

4 tablespoon bread crumbs

Ingredients For Sauce:

7 tablespoons mayonnaise

5 tablespoons ketchup

3 tablespoons sweet chili sauce

4 tablespoons sriracha sauce (if not available then any other hot sauce)

4 tablespoons soy sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper

First of all I needed to get rid of that shrimp tail so I did that.

Now we mix the all purpose flour with salt, black pepper, red pepper and bread crumbs.

Next we break the two eggs and whisk them and prepare the breading station by placing the egg batter and flour mixture side by side.

Dip the shrimp in the egg batter and then coat it with the flour. Repeat this process once more to complete the shrimp coating.

Now we move towards frying it.

So we will warm up some oil in a non stick pan on medium low heat.

Fry the shrimps in it till golden brown from both sides around 3-4  minutes.

Take the shrimps out separately.

They look so nice and chunky or they don't?

Now we prepare the sauce.

In a bowl add mayonnaise, salt, black pepper, red pepper, ketchup, sweet chili sauce, soy sauce and sriracha sauce. Whisk it till everything in the bowl is properly mixed.

This is your dynamite sauce.

Now you just take out a nice cocktail glass.

Dip the shrimp in the dynamite sauce and add it to the glass.

Top it off with finely chopped green onions and Dynamite Shrimp is ready to serve.

Ladies and gentlemen, I can't say something new every time but prepare your eyes for Dynamite Shrimps.