Category Archives: alcs

ALCS Epilogue

So they lost. So we are hurting. One friend explained in his infinite wisdom how he still had to wake up this morning and clean his bathroom. I get it.  I’ve been a baseball player, a baseball coach and a baseball fan for as long as I have had human consciousness and I understand you can’t win em all.  In the spirit of good sportsmanship I offer a recipe to the Texas Rangers for their impressive victory over my beloved home town team.  I will have to concede though, that if they do indeed play the SF Giants in the Series, that I will have to root against them.  SF is my left coast home town. I have family there and have been visiting since I was a boy.  If they play the Phillies, the boys from Arlington will have my support. It’s against the rules for any New Yorker to root for any team from Philly…look it up.

So congratulations Rangers (at least you have the same name as my favorite hockey team)…and don’t forget to send Cliff Lee to play in the Bronx next year. Goodbye, Yanks.

South Texas Roadmeat Chili

3 green peppers, chopped med.
3 yellow onions, chopped med.
2 fresh jalapenos, seeded and chopped fine
1 stalk celery, chopped med.
1/4 cup cooking oil
4 lbs chuck, coarsely ground
5 lbs venison, coarsely ground (or use all beef if you must)
3 oz. Gebhardt’s chili pwd.
1 1/2 tsp. cumin seeds
6 dashes Tabasco
1 7oz. can diced green chiles
2 14oz cans stewed tomatoes
1 can beer
water, salt and pepper

1. Chop veggies, heat oil in a well seasoned iron pot. Sizzle veggies in pot
with oil.

2.Add meat and brown. Stir in remaining ingredients and cover with
an inch of water. Cook slowly about 3 or 4 hours.

3.Skim of grease after an
hour or two.


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ALCS Chicken Recipe #6

The tough love we showed the Yanks during our Game 5 offering may have breathed some life into our hopes and superstitious hearts. The Yanks, tonight with Hughes on the hill, will have to remain the hunters if they are to force a Game 7. Cacciatore means “hunter” in Itailan…so here is to the hunters who we hope have enough fight left to keep the dream of a 28th World Championship alive. Go Yanks!


Chicken Cacciatore

by Lidia Bastianich

2 broiler chickens (about 2 1/2 pounds each, preferably free-range)
Freshly ground black pepper
All-purpose flour
1/4 cup vegetable oil
1/4 cup olive oil
1 small yellow onion, cut into 1-inch cubes (about 1 cup)
1/2 cup dry white wine
One 28-ounce can Italian plum tomatoes with liquid, crushed

1 teaspoon dried oregano (preferably the Sicilian or Greek type) dried on the branch, crumbled
2 cups sliced white or shiitake mushrooms, about 8 ounces
1 red and 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips (about 2 cups total)

1.Cut each chicken into 12 pieces. With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides. Remove the wingtips. Reserve the backbone, wingtips, and giblets — except for the liver — to make chicken stock. Or, if you like, cut the backbone in half crosswise and add it to this dish.Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise. Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint. Separate the leg from the breast. Cut the leg in half at the joint. Cut the breast in half crosswise, giving the knife a good whack when you get to the bone in separate the breast cleanly into halves. Repeat with the remaining chicken.

2.Season the chicken pieces generously with salt and pepper. Dredge the pieces in flour, coating them lightly and tapping off excess flour. In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.

3.Add as many pieces of chicken to the pan as will fit without touching. Do not crowd chicken; if the skillet is not wide enough to fit all of the chicken, brown it in batches. Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place. Remove all chicken from the skillet.

4.Add the onion to the fat remaining in the pan, and cook, stirring 5 minutes.Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes.

5.Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil. Tuck the chicken into the sauce, adjust the heat to a gentle boil, and cover the pan.

6.Cook, stirring a few times, 20 minutes.In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms and peppers, and toss until the peppers are wilted but still quite crunchy, about 8 minutes. Season the vegetables with salt.

7.Stir the peppers and mushrooms into the chicken pan. Cook covered until the chicken and vegetables are tender, 10 to 15 minutes. Check the level of the liquid as the chicken cooks.

There should be enough liquid barely to cover the chicken. If necessary, add small amounts of water to maintain the level of liquid as the chicken cooks.

Makes 6 servings.

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ALCS Chicken Recipe #5

You know when you give and you give and you get very  little effort in return?  You know frustration and anger and disappointment?  The myth that Chicken has brought good luck to the Yankees is starting to wear out its welcome.  I’m very disillusioned with its power.  I feel that the Boggsian superstition has either run out of juice…or is testing us.  Either way I’m feeling as good about it today as I am about the Yankees chances of pulling off a miracle and digging out of the 3-1 hole they find themselves in.

I joked last night that all they were going to get today was a chicken salad sandwich on white…I’ve rethought that…they don’t deserve the dressing.  The myth says eating chicken brings good luck on the diamond…this one…like the men in pinstripes has a lot to prove to us tonight if they are going to be blessed with the efforts of our faith again.  We’ll eat chicken…we will…but hold the mayo. go yanks.

Andrew’s Put Up or Shut Up Chicken Sandwich

3 Slices of Deli Chicken (one for each soul melting loss)

2 slices of white bread (untoasted, preferably dry)

Slap that thing together, put on a brave face, and eat.  If it works we’ll be back on Thursday.  If not, we eat pasta tomorrow.


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ALCS Chicken Recipe #4

“I’m just sad that it’s not baseball season. This one would be good for an 8 game winning streak.”

Those were the words I wrote when I posted this recipe back in December 2009. Of all the chicken I ate and shot last year I called this one by Martha Rose Shulman the ” Chicken Recipe of the Year” and documented it in a video I made while preparing it…well…an 8 game winning streak is one game more than we need to take home #28…but why risk it.

Last night was pretty brutal to watch and AJ has had a very tough year but I believe he is a very proud player with tremendous talent. I also believe that he realizes that he can erase an awful lot of bad pitching this year and get his team even and energize the fans with one good outing today. That is a lot of motivation. I say we are back here tomorrow singing AJ’s praises…Go Yanks!


Chicken Bouillabaisse for a Crowd

4 1/4 pounds cut up chicken (drumsticks, thighs, breasts – 16 pieces), skinned

1/2 cup Pernod or Pastis (anise flavored aperitif)

Salt and freshly ground pepper to taste

2 generous pinches saffron threads

2 tablespoons extra virgin olive oil

2 medium onions, sliced

2 medium carrots, peeled and diced

2 stalks celery, diced

6 large garlic cloves, minced

1 (14-ounce) can chopped tomatoes, with liquid

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1/2 teaspoon fennel seeds, crushed in a mortar and pestle

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and rosemary

1 quart chicken or turkey stock

1 1/2 pounds Yukon gold or new potatoes, scrubbed and sliced

1/2 pound green beans, trimmed and broken in half

A handful of chopped fresh parsley

1. Cut chicken breasts in half for smaller pieces. Season all of the chicken with salt and pepper, and toss in a very large bowl with one pinch of the saffron and the Pernod or Pastis. Transfer the chicken pieces to a large resealable bag, pour in the liquid from the bowl and seal the bag. Place the bag in a bowl, and refrigerate overnight. If possible, move the chicken around in the bag from time to time.

2. Remove the chicken from the marinade, and pat dry with paper towels. Heat a large, heavy skillet over medium-high heat, and add 1 tablespoon of the oil. When the oil is hot, working in batches, brown the chicken on all sides, about five minutes per batch. Remove to a baking sheet or bowl.

3. Heat a large, heavy casserole or Dutch oven over medium heat, and add the remaining tablespoon of olive oil. Add the onions and cook, stirring often until they soften, about five minutes. Add the carrots and celery and a generous pinch of salt, and cook, stirring, until tender and fragrant, five to eight minutes. Stir in the garlic, cook for another minute until fragrant, and then add the tomatoes, thyme and salt to taste. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add the dark meat pieces to the pot, along with any juice that has accumulated in the bowl or sheet pan. Add the crushed fennel seeds, the stock, bouquet garni and potatoes, and bring to a simmer. Season to taste. Add the remaining pinch of saffron, cover and simmer 20 minutes. Add the breast meat pieces, and simmer another 30 minutes. Check to see that the potatoes are tender. If they are not, simmer for another 10 minutes. Taste and adjust seasonings. If serving the next day (recommended), use tongs to transfer the chicken pieces to a bowl, and cover tightly. Remove the bouquet garni and discard. Refrigerate the chicken and the broth with the vegetables overnight, and skim off the fat from the surface of the broth the next day. Return the chicken to the pot to reheat.

4. While the chicken is simmering, or while reheating, blanch the beans for five minutes in a medium pot of boiling salted water. Transfer to the chicken stew. Taste and adjust seasonings. Stir in the parsley and serve in wide soup bowls.

Yield: Serves eight to 10.

Advance preparation: This benefits from being made at least one day ahead and will keep for three or four days. It is best to cook the beans shortly before reheating.


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ALCS Chicken Recipe #3

With the Game 2 loss and the prospect of a tough game against Lee…I’m countering with Chang. David Chang has taken the downtown restaurant scene by storm over the past few years and like the Yanks he is pure NY.  I first ate at Momofuku Noodle Bar just weeks after it opened and have been a big fan ever since.  One of my favorite dishes in Chang’s arsenal is his chicken wings. Chang admits in his book that it is the “world’s longest recipe for chicken wings“, so I’m using the simplified version that CHOW concocted for the home cook. Eat wings…Go Yanks!



Momofuku Chicken Wings

20 chicken wings with wing tips attached
8 cups lukewarm water
1 c. sugar
1 c. kosher salt
2 strips smoky bacon
1/4 c. vegetable oil
5 c. rendered pork or duck fat
1 c. mirin
1 c. sake
1 c. light soy sauce
Ground black pepper
6 garlic cloves, thinly sliced
5-6 pickled chiles
1 bunch scallions, thinly sliced

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.

2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.

3.To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.

4.Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).

5.Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels.

6.Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.

7.When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes.

8.Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes.

9. Add wings and drumettes and pickled chiles and toss to coat, top with sliced scallions, and serve.


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ALCS Chicken Recipe #2

I kept checking in on Twitter last night during the game to see how fans were reacting to the nightmarish beginning to the ALCS .  The thing that is so impressive about Yankees fans that like the team they love so much they displayed no panic and kept the faith.  The Yankees play all 27 outs and you will need to fight to get every last one to beat them.  The 8th inning last night was a testament to just how resilient and resourceful they are. From Gardner’s slide to Marcus’ broken bat, the shots from the dugouts told the whole story…cool, calm, confident and collected on the away bench as the home team were wringing their hands in wild eyed disbelief of what they were witnessing.  The Yanks dismantled the Texas bullpen, owned the last third of the game and ripped the game away from the Rangers for a 1-0 series lead.

My request on social media sites landed us our Texas Blackened Chicken for the opener (rather apropos wouldn’t you say) as well as this one from a collaboration of 3 new Twitter friends.  Big Yankee fans @jaz_nycgirl, @lovelylanvin and @love-japanese put me onto this recipe which was posted on The Tweeps were believing hard during last nights thriller and I’m sure will be camped in front of the tube, munching some chicken and live blogging the game this afternoon…check this one out…Go Yanks!

Tori no Karaage (Japanese Fried Chicken)

1 pound boneless and skinless chicken breasts/chicken thighs (cut into small pieces/cubes)
3 teaspoons grated ginger
1/4 cup soy sauce
3 tablespoons sake
3 tablespoons mirin
Japanese potato starch (katakuriko) or cornstarch to coat the chicken
Canola or Vegetable Oil for deep frying
Coarse sea salt
Lemon wedges (optional)
Quick Dipping Sauce:
1/4 cup ketchup
1/4 cup tonkatsu sauce
1 teaspoon curry powder (optional)

1. Using paper towels, pat chicken pieces dry and transfer to a medium sized bowl. Add sake, mirin, grated ginger, soy sauce and marinate for 30 minutes at room temperature (can marinate up to overnight in refrigerator if you wish to make the next day). Transfer the chicken pieces out of the marinate and coat them evenly with the potato starch (or corn starch). Shake off excess.

2. Fill large, heavy bottom pot half way with oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and fry, turning over once, do not crowd the pot, fry in 2-3 batches. When chicken is cooked through and is golden brown, transfer onto a plate lined with paper towels and sprinkle evenly with coarse sea salt immediately. Serve with the dipping sauce or just a squeeze of lemon.

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ALCS Chicken Recipe #1

I put out a request on Twitter and Facebook for Yankees fans to make chicken recipe suggestions for the ALCS beginning tonight against the Texas Rangers.   Within minutes, rabid Yankee fan and former grade school classmate of mine, Stephen Nebel responded with a clever suggestion both delicious and suggestive of what we Yankee fans would love to see…the charred remains of the Rangers season blackened on a skillet.  So, we arrive at this recipe with both a hunger for something spicy and for an opening night win for the Pinstripes.  Thanks, Stephen…Go Yanks!

Texas Blackened Chicken

1/2 teaspoon paprika

1/8 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon dried thyme

1/8 teaspoon ground white pepper

1/8 teaspoon onion powder

2 skinless, boneless chicken breast halves

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

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ALCS Chicken Recipe #6

20081207bittman_howtocookeverythingSo, here we are back home in NY for a Game 6. Rainy, cold and miserable and in need of something warm and comforting for what will doubtlessly be a long night. I have cooked and shot dozens of Mark’s recipes and without fail his sense of simplicity and taste never disappoints.  This recipe is reminiscent of a lamb recipe I developed while in France several years back and I instantly thought of it when considering October baseball chicken.  Make this one…cheer for Andy…and let’s hope he can send us off to the Series.  Go Yanks!

Mark Bittman’s Deviled Chicken Thighs

8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
Salt and freshly ground black pepper
1/3 cup Dijon mustard
1/3 cup minced shallot, onion, or scallion
1/4 teaspoon cayenne or Tabasco sauce, or to taste
Minced fresh parsley for garnish (optional)

1. Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.

2. Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)

3. When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.

4. At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so.

Garnish with the parsley

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ALCS Chicken Recipe #5

imagesThe Silver Spoon (Phaidon) is useful in many ways… as a step stool for small children…to beat confessions out of suspects…to hammer in railroad spikes…and of course to cook great chicken recipes for ALCS games.  Silver Spoon is a hefty number not only because it weighs close to 6 pounds and has 2000 recipes on its 0ver 1200 pages but because it’s recipes are rich and wholesome and comforting.   Referred to as “Italian bible of cooking”, it is said that every Italian kitchen has had a Silver Spoon in it for the past 50 years.  I decided to make a chicken curry recipe from page 920…I dug deep…for my Game 5 offering.  This is a sweet version of curry, with apples, onions, butter and heavy cream but don’t be afraid to jack it up a bit by doubling the curry powder or adding some chili.  Simple and beautiful…like a well pitched game…and CC has now given us 2 of those in a row.  3-1 in games…one more and we are off to The Series.

Chicken Curry (Pollo al Curry)

From The Silver Spoon (English Version)

2 tbsp butter

1 chicken cut into pieces

2 tbsp curry powder

2 onions, chopped

2 apples, cored, peeled and chopped

2 tbsp heavy cream

salt and pepper

boiled rice or pilaf to serve

Melt the butter is a pan, add the chicken and cook, turning frequently, until very lightly browned, then season with salt and pepper.  Stir he curry powder into 2/3 cup of hot water and add to the pan.  Add the onions and the apples, cover and cook over low heat for 35 minutes, adding a little hot water during cooking if necessary.  Pour in the cream and cook for another 10 minutes.  Serve with boiled rice or pilaf.

Go Yanks!


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ALCS Chicken Recipe #4

408px-Franey-claiborne On Saturday night, Game 2  was just beginning and Bill Schaap was serving fowl, although not  technically chicken, I wasn’t worried. I had backed myself up with a chicken sandwich earlier in the day.  He broke out an oldie but a goodie; a Pierre Franey 60-Minute Gourmet from a time that predates even Jeter, Rivera, Posada and Pettitte.  My contribution was to matchstick a pile of potatoes, turnips, carrots and celery root for the accoutrement.  Bill believes his mandoline thirsts for his blood and was eager to pass along the chore.  The result was a perfect rainy night meal brought to the table in a steaming cast iron pot.  I was forgiven for taking my plate to the living room for first pitch.  The comforting warmth of the meal carried us through a 13- inning, edge of your seat, thriller that put the Yanks in a great spot heading to the sunny climes of Anaheim.

The 11-inning Girardi thinkfest that resulted in a 5-4 loss yesterday should not discourage you from making this one…

Cornish Hens Provencal

From September 11, 1991 Pierre Franey’s New York Times Column 60-Minute Gourmet

2 tbsp olive oil

2 Cornish hens, 1.5  pounds each, cut into 8 pieces

salt and pepper to taste

1 c. chopped onions

2 leeks, cubed, about 1.5 c.

1 tbsp minced garlic

2 c. skinless ripe plum tomatoes, cut in 1/2 in. cubes

24 small green olives w/ pimentos

4 sprigs fresh thyme

1/2 c. dry white wine, like Chardonnay

1 c. chicken broth

1 bay leaf

1 tsp saffron threads or tumeric

Tabasco sauce to taste

4 tbsp chopped basil

1. Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in one layer. Sprinkle with salt and pepper. When the oil becomes hot, add the pieces, skin side down.  Cook over medium-high heat until lightly browned, about 5 minutes.  Turn and cook 5 minutes more.

2. Add the onions, leeks and garlic and cook, stirring, until wilted, about 2 minutes.  Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper.  Stir and scrape the bottom of the pan to dissolve any bron particles on the bottom.  Cover closely and simmer 10 minutes.

3. Remove the thyme sprigs and bay leaf.  If there is too much liquid, reduce the sauce a bit.  Sprinkle with basil and serve.

Yield: 4 servings

Go Yanks!

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