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Recycling in buildings is nothing new to most businesses.
After a successful launch of Postino East, Upward Projects will open its second restaurant concept, Joyride Taco House, June 3 in the Heritage District in Gilbert.
After a successful launch of Postino East, Upward Projects will open its second restaurant concept, Joyride Taco House, June 3 in the Heritage District in Gilbert.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
MISO-SMOTHERED CHICKEN
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Chef Andrea Reusing is seen in the kitchen at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Salt and pepper shrimp, prepared by Chef Andrea Reusing at Lantern in Chapel Hill, N.C., Wednesday, April 10, 2013. Southern food may be the country's only true regional cuisine. But its reputation for fried chicken, collard greens and biscuits is being challenged by an unlikely source: Yankee chefs. In North Carolina, New Jersey native Reusing adds seven-spice, tamarind and other Asian flavors to pork and shrimp. (AP Photo/Gerry Broome)
Ready. Set. Go. Growing seedlings indoors seems almost like a race. Of course, it has a staggered start, with onions already growing strongly and tomatoes not yet sown.
In a small thrift shop on a quiet stretch of Arizona Avenue, a group of women sift through piles of clothes and household goods, looking for anything that might catch the eye of someone who has happened upon hard times or someone who is looking for a great deal.
Vintage dishware doesn't have to gather dust in the china cabinet.
George Orwell, in his “1984” book, used the word “groupthink” to mean the making of sheep-like decisions as a group while discouraging individual thought. Well, here’s an antonym I call “Reverse-Think,” meaning to NOT think like the group.
Gilbert residents Jeff and Tanya Kline are quickly making their transition into the East Valley dry cleaning industry. The husband-and-wife business duo recently opened its third Lapels Dry Cleaning franchise store in just a few short months.
A legislative panel voted this week to continue giving generous tax credits to those who help students attend private and parochial schools.
For 12 years Ahwatukee Foothills resident Cynthia Laymon and her friend, Mary Chavez, have been making the holidays a little brighter for charities across the Valley by donating beautifully decorated Christmas trees they can reuse year after year.
The cornucopia, that symbol of abundance and the harvest, has graced the Thanksgiving table or sideboard for generations. While the original version, in ancient Greece, was a goat's horn, the American cornucopia is typically a horn-shaped wicker basket filled with a colorful array of fall vegetables and fruit.
Glynis Abapo knew just what she wanted her dream wedding cake to be: simple. Three or four tiers. A rich, white confection with white peonies and peony petals cascading down the middle.
Halloween is only two weeks away so it’s officially costume crunch time. An uncomfortable moment of truth when you consider the options — reuse the pumpkin suit for the third year in a row or fork over $40 to buy another one-hit wonder for the costume bucket. Neither sounds fun, but this weekend’s “Boo! at the Zoo” sure does.
When my neighbor suggested we go one afternoon to the store at Sunshine Acres Children’s Home, I imagined a makeshift space filled with crocheted afghans and God’s eyes made of yarn and popsicle sticks.
Washington • Hundreds of historic U.S. post offices nationwide face uncertain futures as the U.S. Postal Service downsizes, so preservationists on Wednesday added these American institutions to the list of the country’s most endangered historic places.
Washington • Hundreds of historic U.S. post offices nationwide face uncertain futures as the U.S. Postal Service downsizes, so preservationists on Wednesday added these American institutions to the list of the country’s most endangered historic places.
For more than a decade, the rich history of Tempe’s Hayden Flour Mill has been overshadowed by its deteriorating state and a fence that kept the public at bay.
The Recycle Club at Corona del Sol High School marked Earth Day, April 20, with booths, games and prizes at the Tempe school to raise awareness about recycling and how it benefits the planet.
While the ancient Hohokam settled into villages across the Salt River Valley, it was a temple mound in present-day Mesa that they chose as one of their most important cultural centers.
As Earth Day approaches the Parish of St. Benedict is giving all Ahwatukee Foothills residents a chance to be a little more environmentally friendly with a free shredding and electronic recycling event on Saturday.
Guest Commentary by Mike McClellan
Guest Commentary by Tom Patterson
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Guest Commentary by Bill Richardson
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