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Netflix and Grill With Chef Brian
CSSI Staff Post - May 13, 2020
What are you watching right now?
Interestingly, I’ve learned throughout this stay-at-home period that I’m not much of a binge watcher. While I did watch three seasons of both All American
and Ozark
with my wife, I found myself napping through at least a third of the episodes. I guess I’m just not that into melodrama. On the contrary, I’ve found myself much more interested in nature shows and nature-adjacent series. I’ve become obsessed with life in the Arctic after watching several episodes of Life Below Zero, and in my mind, I think I could be a pretty decent outdoorsman!
What else have you been up to?
Like many other chefs during this time, I’ve been sharing a lot of cooking videos via social media and have even begun teaching a weekly cooking class with my good friend Bryce. He’s currently quarantined in rural Maine with his family (including his wife, daughter, brother, brother’s girlfriend and sister). While he’s not a professional cook, he’s taken to doing much of the cooking for his family. Every week, I walk him through a simple recipe for Sunday dinner, which we cook together via Instagram Live (my handle is @whatimakeforher).
It’s been a really fun project and is getting a lot of positive responses from friends and family who are finding the information very useful.
Peri Peri Chicken
Ingredients
1 1/2 pounds bone-in, skin-on chicken thighs
Marinade
1/2 teaspoon smoked paprika
2 tablespoons minced garlic
2 tablespoons minced shallot
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
Salt and pepper to taste
2 to 3 dried arbol chiles or 4 to 6 dried African Bird’s Eye chiles (very spicy, adjust for heat)
2 tablespoons of canola oil
Directions
- Make the marinade by combining all ingredients in a blender until smooth.
- Coat the chicken in the marinade and refrigerate for at least 3 hours, or overnight.
- Set up your grill for direct and indirect heat.
- Once the grill is hot, place chicken, skin side down, on the direct heat side, cooking for 2-3 minutes or until skin is crisp, grill marks appear and chicken is lightly charred.
- After 3 minutes, flip the chicken, moving it to the indirect heat side of the grill for another 5-7 minutes, or until chicken is cooked through and registers 165⁰ F internally.
Brian Davis
R&D Chef
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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