For the past several years, I’ve eschewed boneless, skinless chicken breasts (BSCB) for their moister, more flavorful, and probably less-health cousins: boneless, skinless chicken thighs (BSCT). Though some will surely critque the absence of flavor-supplying bones and skin, the reality … Continue reading Sous Vide Chicken Breasts
With a wife and two kids, all with different tastes, it can be a challenge for me to find a dish that will please the whole family. Sometimes, I luck out and stumble across a crowd-pleaser. I had read about … Continue reading Shrimp and Grits
I love to grill, and boneless, skinless chicken thighs are one of the most forgiving meats. They taste great with a range of seasonings, cook quickly yet hold up well to overcooking, and are an easy size to work with. I use … Continue reading Thai Grilled Chicken
Thursday was steak for dinner. I decided to do a little experiment. I bought one dry-aged rib eye and one tenderloin. I cut the rib eye in half and then applied a liberal drizzle of kosher salt and pepper to each … Continue reading Three steaks
A recent weekend ritual our family picked up was traveling to a regional Vietnamese bakery for a variety of goods. One of our favorites has been the banh bao. This slightly sweet steamed bun is packed with pork sausage, ground … Continue reading Banh Bao
Ask most American’s to name a Vietnamese soup, and most will gravitate immediately to pho. Pho is great and certainly popular for a reason, but there are other options to consider. One of my recent favorites is a sweet and … Continue reading Vietnamese Sour Fish Soup (Canh Chua)
bhan.me 