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Kung Po Chicken (18 of 18)I was tempted to dedicate this post to Frank Sinatra, he of the “I did it my way”. But given everything I have heard and read about the man, I think we should say that he was a good singer and leave it (and all reference to the little man with the oversized ego) right here.

Over the years and decades, I have eaten Kung Po Chicken dozens of times. It is (as is “My Way”) a standard. There should be only one true recipe for Kung Po. But, you have guessed it, there are as many ways of cooking it as there are Chins in the Peking phone book. 

Fried Chicken

America is a great place. There are 49 states and one independent country (Texas). We Europeans often sneer at the gastronomic endeavours of “them over there”. I don’t really subscribe to the “They all eat nothing but burgers and tacos” school of thought. However, of the 49 states, the one with that has some culinary questions to answer is Kentucky. I have done my research. Kentucky has more elk, deer and wild turkeys than you could shake a bottle of bourbon at. But, they are not famed for cooking any of them. Those good old bluegrass lovin’ Louisville folk are famed for sending buckets, yes buckets, of spiced, fried chicken to all points of the globe.

Wooden boardWhen I decided to form a tight group to keep things in the food blogging world above-board, I was presented with a number of challenges. Firstly, I wanted a good spread of experience. I wanted somebody with high level financial experience. I wanted some youth and enthusiasm. I definitely needed some solid legal wisdom and guidance. I needed a top team. I scoured the blogs. I took advice. Numerous candidates were analysed. Their personal lives investigated. Many were rejected (You know who you are.).

Tea Smoked ChickenThis post could have almost as easily been titled “Prelude to a divorce”. You need to understand that the Wife is a lady of habit. One of the fulcrums around which she runs her life is her mugs of tea. Not tea-bag tea. Proper leaf tea. I have even been swayed over to enjoying a mug or three at 06:30 most mornings. So when I suggested that I might use a couple of tablespoons of our regular tea leafs to cook a chicken, I got a pretty frosty reaction.

Paprika Chicken (18 of 19)I have seen lots of recipes for Chicken Paprika. Mine is unique (as you might expect). It’s uniqueness doesn’t come from any particular skill I have in the kitchen. It comes from having thoughtful friends and family. Thoughtful friend, Richard McGary sent us a box of chilis earlier in the year. While Richard was cogitating his selection, eldest daughter was busy in Budapest drinking low-priced beer and negotiating strings of paprika chilis for my delight. So in honour of both Richard and eldest daughter, I give you my take on Chicken Paprika.

Five spice duck with plum sauce (10 of 12)I am lucky enough to have a number of friends who hail from China. One of their number (who shall remain nameless for fear of my causing any embarrassment) went back to her home city to visit a sick relative. Knowing of my love for Oriental cookery, she brought me back a knife. I thought I should celebrate by starting a small series on Chinese inspired dishes.

Chicken Sekela Those of you who don’t know me so well would not know that we are a reasonably far-flung family. My sister and her family live in Norway and my youngest brother (the baby, ahhh.) and his family reside in Tanzania. As you could imagine, there is high excitement in our household when youngest brother and family and eldest sister come to visit. It’s not often we have such an international get together. Part of this excitement manifests itself in my cooking for them and us. We try to do it nice and casual and allow the meal act as an excuse for enjoying each other’s company. However, I do like to experiment where I can.

Smooth Paté (1 of 2)If you have read my piece on hospital food, you should be interested in this post. In some of the comments (online and off) about my best efforts at recreating a 1970s recipe for chicken liver paté, there was an implied criticism. “More like a tureen.” or “Are they pieces of livers in there?” or “Have you ever done a smooth one?” left me with the impression that while you all loved my efforts, you might have had a different view if you had to eat the stuff. 

Honey Mustard Chicken Drumsticks (6 of 7)

I laughed at the word NOMINATE. I am destined to get your vote. Think about the appropriateness to a food blog; NOM in ATE. Get it? Of course you do. Now, if I expect you to nominate me in the Irish Blog Awards, I need to give you something. So I am giving you this fantastic recipe for Honey Mustard Chicken Drumsticks. I came across the recipe and modified it from The Barbecue Book by Eric Treuillé & Birgit Erath published by DK – The best barbecue book I have ever encountered. 

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