One with the chicken

I did it! YES, i'm pretty excited... i broke down a whole chicken all by myself! First, I had to watch the video a few times to get a really good idea on how to do it. Then, I felt pretty confident on the steps and I just went for it! William does make it look pretty easy—not that it's complicated but it is kinda hard to cut/break the bones and make it look as clean as he did. But i'm sure with some practice i'll get better.

After I cut up the chicken, I divided the pieces in half and marinated them 2 ways. The fist marinade is what I use most of the time when I make chicken, it's super simple and fresh. The second marinade it's more like a rub and it's all about whatever hot spices you have. Then it was off to the grill and also make my sides: corn ragout and a super simple lettuce/tomato salad.

MARINADE 1 (taken from here but changed up a bit)

_ 4 garlic cloves

_ about 1/2 cup of fresh parsley

_ juice of 1/2 lemon

_ red chili flakes

_ salt & pepper to taste

_ olive oil

_I usually just cut everything up pretty small and add the oil, but this time I used my mortar (inspired  by josh & William's video). Either way it comes out super good. 

MARINADE 2 

_ cover your chicken pieces with lemon juice, olive oil, salt & pepper, then add any hot spices you have. I used: chili powder, paprika, cumin and garlic powder.

We've never made wings or drums on the grill before and i have to say they came out amazing—crunchy and crusty on the outside and super juice on the inside. Lucky for my husband I only like the chicken breast, so he loved eating all the dark meat all by himself. 

My only advice: make sure you don't overcook the chicken!

how2heroes Anniversary Party!

Last week I went to Boston to celebrate the 1 year anniversary of how2heroes.com. As you've noticed in previous postings I LOVE this website, not only have I contributed to a few videos myself but I also work for them so I had to be there and celebrate this amazing achievement with the crew.

The cooking began the day before when Lynne and I —after carefully strategizing— decided what to cook: beef empanaditas (latin style filling), mini arepitas (filled with beans and cheese), Quinoa salad (with beets, asparagus & shrimp), whole wheat Brownies, mini potatoes with avocado mousseline, sprinkled with bacon and beef sliders (with spicy ketchup). We literally cooked and cooked non-stop until 3pm when it was time to shower and get ready for the party. 

We arrived at the Bulthaup Kitchen Showroom with only 1 hour to prep, but the whole h2h crew was there with crazy amounts of food in hand so it went smoothly. The party started at 6pm and everybody was hungry! the food table was constantly surrounded by people and the choices where endless. 

Now lets talk about the drinks! We where lucky to have 2 amazing guys bartend the party: Augusto Lino (from Upstairs on the Square, who has done more than 10 videos for the site) and AJ Rathbun (cocktail author & enthusiast). AJ created a drink just for the party, the "how2heroes sparker" with St. Germain and kiwi. Lino was shaking a Jean-Cauving Highball that had gingerbeer and whiskey. Both where amazing.

But there is more. The party also had "heroes" demos throughout the evening. It started with Bea & Anne (Lynnes mom & auntie) and continued with some of the best chefs in Boston. It was wonderful to see these great chefs share their recipes, tricks, techniques and most importantly, their passion for food. Here's the rundown:

__Jose Duarte (Taranta) made a Peruvian Crab Meat Causa with some great latin flavors

__Marjorie Druker (New England Soup Factory) made the most creative, refreshing and unique Gazpacho I've ever had. She is SO wonderful and has so much charisma. Loved her!

__Jason Bond (Beacon Hill Bistro) made Cavatelli Pasta that totally made me want to make it at home

__Eunice Feller (Bread & Chocolate) made mini whoppie pies and brought about 200 to share with everyone!

__William Kovel & Joshua Smith (Aujourd'hui) made a Garden Herb Marinated Chicken with Corn Ragu. This one made my mouth water, it just looked so delicious and easy to make, I promise to make it soon and post pics.

__Peter Ungár (the Dining Alternative) made White Miso Cured Cod. You HAVE to watch all his videos on the site, not only do they look delicious but they are absolutely beautiful!

The party was a big success and we all had a great time. It was exhausting but absolutely wonderful! 

I want congratulate my friend, boss and favorite foodie, Lynne Viera, for this amazing accomplishment. Thanks to you we all feel like heroes every time we cook!