There is no one “best” chicken salad recipe. I’ve tried several dozen over the years, and I use about five of them as a staple go to recipe when I need chicken salad.
The staple rice I make when cooking my copycat El Torito steak or chicken fajitas. Also pairs well with my copycat Chili’s steak fajitas too.
This is one of those staple Chinese food dishes I cook. It’s filling, appetizing, and pairs well with most other Chinese dishes I throw together. The beauty of it is, I can cook this dish whilst working on two or three other dishes simultaneously.
This is one of those recipes where the time is in the prep work you do, not in the cooking.
Having everything prepared and ready to go is the key success for this recipe because there isn’t enough time between steps to prep.
I like to serve these sandwiches on a freshly baked Ciabatta bread so that the juices from the onions and the steak pools into the large porous holes of the bread. It makes the sandwich moist without being wet and serves to contain a lot of the juice that will flow out of the meat as you bite in to it.
The complete sandwich is three separate recipes. The steak (that’s this recipe), the onions, and the bread. Only the first two are necessary to make for the meal if you already have suitable bread.
This is a pretty simple Margherita pizza that uses limited ingredients. It is usually what I to throw together when at a friend’s house and working with a limited pantry inventory.
This is a long slow rise pizza dough. It is the kind of dough that you find in good pizzerias. The kind of dough that has good stretch.
The dough develops its stretch and a lot of its flavour from the long, slow rise that you give it.
The second worst thing I’ve learned in cooking is how to make fresh pasta. Because at 2 AM in the morning when your wife wanders in to your office and says “I’m peckish, could you make me some pasta?” it doesn’t do your waistline any good.
This pasta dough comes together in just a few minutes, has a short rest time, and can be rolled out by hand.
The reason this dough is so quick to work with is the reduced number of eggs in the mixture. Just three eggs doesn’t leave a lot of room for moisture to be hanging around.