Maple Infusion has hit the CTK

Since March 2019 we have been busy creating infusions of maple syrup into a number of dishes.  Some have been supportive of our passion in Que, while others have been new trials and great wins.  We have paired our favorite product from Harding Hill Farm in Sunapee, NH in a number of ways with great flavor jumps by Kentucky Bourbon, Hickory Smoked Bacon, and all sorts of items that just give a warm glow to our faces.

Check out our review of Harding Hill Farm (www.hardinghillfarmnh.com/, 524 Stagecoach Road, Sunapee, New Hampshire) under our Travel Wanderings tab.  The Webb Family and their team continue a long standing tradition of maple sugaring and gentry farming, caring for their land, the trees and their livestock.  They provide fantastic contributions to many of a traditional, and as we twisted, family crowd pleasing recipes.

And check out some of our new recipes under the Recipes tab. These include:

Our Banana Bread French Toast with Blackberry-Blueberry Maple Compote is a delectable start to anyone’s day.

Our crafted Maple-Bourbon-Bacon glaze led to the creation of our Glazed Pork Loin and Pan-seared Bone-in Ribeye. Stop in to Harding Hill Farms and grab some Belted Galloway grass fed beef cuts to try in these recipes. HHF is not selling pasture raised pork products in 2019 but give them a call they know some local sources which can help you out.

Our Kentucky Blu BBQ Sauce found success in its use on our slow cooked Kentucky Blu St. Louis Ribs, Grass-fed Slow Roasted Tri-tip, the Godfather Burger, Tomahawk Centered Cut Pork Chops, and a first of its kind our Maple-Bourbon Hickory Smoked Meatloaf Burrito.

Our Maple-Bourbon Boston Baked Beans.

Our maple infused bourbon-sweet tea cocktail, Twisted Citrus Tea, that will be the hit of any Summah time or Fall party!

Check back as we add these and more recipes to the lineup inspired by our friends at Harding Hill Farm.

A trip to the Big Easy is a short hop into Boston’s Back Bay

Southern Soul and Love comes to Boston’s Back Bay

Flash back to 1920’s, to the Speakeasies and Swanky hidden bars, throw into the mix both Southern soul and love, add a cultural willingness to forget boundaries and transform traditions with a cosmopolitan twist and you will begin to understand the Big Easy experience at Buttermilk & Bourbon in Boston, MA (www.buttermilkbourbon.com/about-us)

Chef Jason Santos is a dynamic Boston Chef having opened to other locations previously.  Honing skills in restaurants and on TV, Chef Santos has brought a unique style and signature to the Boston eatery options that only knows the limit of his imagination.  His latest venture lured out us one evening while in Boston in March 2019 and we are better for it.  At Buttermilk & Bourbon Chef Santos provides the Big Easy’s sensuousness on a plate for all to enjoy.  Take a trip into Boston’s Back Bay, enter Buttermilk & Bourbon below street level and check reality at the door.  Here, a carnal knowledge of food awaits to be explored by you.

Check out our review under Travel Wanderings

Somersworth NH Food Truck and Craft Beer Festival

A late start to summer here in NH, but alas, a nice summer day for some food truck munchies and a few craft brewskies. Our NH based editor and his fiance check out the local food truck scene and give our East Coast readership some great options for alternative delectable eatery options. Check out their video report and review of some trucks:

https://drive.google.com/file/d/1h-nofRXvt-ivCptYKNYWEIZ1p3ILUTPO/view?usp=drivesdk

Mountain Home Calling from the hills of NH and KY

Straight from the hills of Kentucky comes this inspired recipe using St. Louis Ribs, Kentucky bourbon and blackberries and our go to maple syrup from Harding Hill Farm (www.hardinghillfarmnh.com/) located in Sunapee, NH.  Kentucky is known for bourbon, blackberries, horse racing, and Appalachia Mountain cooking.  These ribs are a sweet addition to the long mountain home traditions of Que’ng in Kentucky.

Our Kentucky Blue St. Louis Ribs (see “Recipes – This Aint Just Chicken – Bar-Be-Que, BBQ, or as we like to say Que!”) find that sweet mix of maple syrup and bourbon that when presented smoked are a contagious treat.  Our version was slow cooked and seared and still caused mouths to water.  The sweet aroma is further enhanced by the fruity notes provided by the infusion of blackberries, combined with traditional spices of Kentucky BBQ and folks will be coming up the mountain for more.  Get sum racks today and try this recipe out!

IMG_20190527_175237698

Roasted Chicken Pozole with a Thief’s Twist

From the New World many dishes were/have been added to our modern culinary culture from the first peoples as well as the cultures of immigrants and empires.  Pozole, a hominy soup or stew, is derived from a culinary tradition of the Aztec. Consumed during celebratory times, pozole can be found in many Mexican and South American restaurants replicated with Mesoamerican and European influences.

At the CTK we take this traditional Mexican stew and twist it up every so slightly. To Mexican spiced hominy we  add seasoned black beans and roasted chicken (yes store bought) to expedite the plating and joyous consumption of this comforting stew.  To the stew we add our pepper of choice, mild New Mexican chili powder, Spanish Paprika, and a host of other southwest spices to develop a mildly spicy, warming stew that is fabulous at taking the chill off or enjoying with friends on a game night or gathering.

Prepare this dish and find that it is a crowd pleaser, if not a teaser for more! Prepared with fresh guacamole, or sliced avocado, with or without an additional Mexican delicacy, this recipe will bring them back for more.  Check out our recipe under “Recipes – This Aint Just Chicken – Southwest Cuisine”.

img_20181029_205734289.jpg

Comer Bien!

Follow the Llama to the Best Sandwich in Salt Lake

When in Salt Lake, if you spot the Llama of The Red Food Truck…FOLLOW!

A quickly becoming popular food truck has been on the scene in Salt Lake for a bit and we here at the Chicken Thief Kitchens are quickly becoming versed on why the following is growing.  It starts with the welcoming nature and good humor of front man – Guido.  Imbibing the welcoming nature of the Peruvian culture, he gladly introduces all new comers to the culinary delicacies of Peruvian cooking.  Araceli and Laura, running the kitchen, impart the care and love many Peruvian kitchens imbibe for family and friends.  All around the food shows they and owner Maria care about you coming back.

At the CTK we say any new foodie must, MUST try the Lomo Saltado Plate.  The Lomo Saltado is to Peru as Fried Chicken is to the Southern United States.  Go hot and proud, for their vinegar and Ajis Amarillo based sauce is powerfully packed with flavor and will light the fires.  After this introduction, check out our Travel Wanderings section and look for the same entitle review page.  Check out all of the Peruvian specialties, and say hello the dynamic three behind the wheel and grill.  The Red Food Truck will rival other options and quickly become your fan favorite. As is the case in Peru, the kitchen is open and this team is welcoming you in!