I’m not a very adept cook.
Or perhaps it’s better to say that I haven’t traditionally been a very versatile cook with regard to having a large variety of meals in my reportoire.
I know that this is probably surprising. I try hard not to fall into too many stereotypes of “typical” men. My love of fashion and hair products, I think, backs me up on that.
However, I’m not sure if it’s a “man” thing or just a laziness thing, but I’ve never really put too much effort into food prep.
When I was in college and competing in bodybuilding, I literally lived on cottage cheese, protein powder, tuna (right out of the can), beef jerky, nuts, and some fruit. Occasionally I’d make it to the dining hall and have some chicken.
When I graduated, I was no longer competing but I had a lot of pretty strict dietary habits. Same breakfast, lunch and dinners usually. For the past few years, I’ve mostly been able to feed myself with very basic recipes.
I have grilled chicken at least once a day, every day, lots of veggies, cottage cheese, and all that stuff.
Sure, I can make a mean omelet. Give me an open flame and I’ll grill the shit out of some meat. Beyond that, though, my culinary skill is pretty lackluster.
Well, it’s my goal to change that this year, so I’m taking you with me for the ride.
I contacted my friend Rich Schoenacher, who is a cook at one of the best restaurants in San Diego, and we decided that while I was visiting him, he’d give me some lessons.
In the following video series, we make a cool chicken dish, and fill the time with more shenanigans than are necessary or sane. Enjoy!
Here’s me giving a quick intro and making my mom damn proud (or not at all):
Oh, here’s me learning to kill, cut, maim and murder a chicken. Sweet!
Blender mishap? Almost. It’s mostly just me eating in the background.
And HERE is the exciting conclusion. Know about it!
Soy and Mustard Marinated Chicken with Carrot Miso puree and Broccoli
- Soy and mustard Chicken
- 1/2 c soy sauce
- 1 T brown mustard
- 3 cloves garlic thinly sliced
- 1 T mirin (Honey may be sub. but its not as good)
- 1t chili flakes (optional)
- 2 chicken breast skin off
- 1T olive oil
- Salt and pepper to taste
Combine ingredients into a Ziploc bag and shake to combine. Add chicken, seal tightly and marinate for 2 hours. Discard liquid after use.
Carrot Miso Puree
- 2 c carrots thinly sliced
- 1/2 thumb ginger peeled and thinly sliced
- 1c Water
- 1 T white miso
- 1 t salt
- 1 t pepper
Combine all ingredients into a pot. Bring to a boil and reduce to a simmer cooking for 10 min or until carrots are tender. Add to blender and puree until smooth adding more water if necessary. ; Season with salt and pepper.
- 4c broccoli florets
- ½ c hazelnuts toasted and crushed
- 1T olive oil
With and ice bath ready (bowl of ice and water) and a large pot of water boiling, add broccoli to Boiling water letting cook for 45 seconds or until just tender. Place immediately from boiling water to ice bath to the stop cooking process. Remove from ice bath and drain onto towel.
- 1 carrot
- 2T Italian parsley leaves whole
- 1 bowl of ice water
- Cut carrot into 3 inch pieces. Take carrot and with a peeler peel long thin strands place into ice water and let sit in fridge for 30 min so they curl.
To assemble dish
- Pre Heat oven to 400 degrees.
- Season chickens with salt and black pepper In a large ovenproof sauté pan, over med high heat, place 1T olive oil into pan. When oil is hot add drained and marinated chicken, breast side down, cooking for 3 min or until brown. Place pan into oven and cook for 10 min or until completely cooked through. (If you don’t have an oven proof pan you can place a sheet tray in oven during pre heating and place chicken onto that.) While chicken is in the oven prepare the broccoli.
- In medium sauté pan over med high heat, place 1 T olive oil into pan. Add broccoli and hazelnuts and sauté for 2 min or until hot. Season with salt and pepper.
- Warm up carrot puree adding 1T water to thin out if necessary
- To garnish place carrot peels and parsley into a bowl. Toss with olive oil and place on top of chicken
Nutrition facts per serving
Roughly 450 calories, 28g fat, 20g carbs, 34g protein
(NOTE: I was completely off in my calculations in the video. Why? Because I forgot all the oil. My bad.)