A reader asks: Can you get the recipe for the Korean pizza at Batch Gastropub in Miami’s Brickell neighborhood?
A. We got it. However, the restaurant recipe is a little different — they use pork belly cracklings rather than bacon, for example — but this is a totally different take on pizza as we know it.
For a shortcut, instead of poaching the chicken simply buy already-cooked chicken strips in the refrigerated meat section and cut them a little thinner.
The Korean barbecue sauce is available at most supermarkets — Kikkoman and House of Tsang are common brands.
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Sara Byrd lost her go-to recipe for London Chicken, a dish she made frequently in the early 1970s or late 1960s. She remembered the recipe used sherry and mushrooms but was unsure what else.
Christina Boggs found the recipe, titled London Chicken as Byrd remembered, in Talk About Good, a cookbook published by The Junior League of Lafayette, Louisiana, in 1969.
Bess Edwards had the same recipe, but it came from her mother’s “battered, splattered, tattered” recipe cards.
“I have been using this for potlucks and large gatherings for years because you can make it a day ahead and it always gets raves,” she says.
Why is it called London Chicken? I guess it is the sherry because the creator of the recipe somehow thought it connected to some notion of British after dinner habitué.
I’d serve this casserole with lots of mashed potatoes, rice, quinoa or noodles, since you get such an abundance of delicious sauce.
Also, since it is pretty bland in appearance, consider adding a good toss of chopped fresh tarragon or other herb on top just before serving.
I was looking for something different to take to a Halloween party, and found this great no-bake idea at tasteofhome.com.
These whimsical witches are simple enough that children could make them — a grand idea for school parties. There are lots of other quick ideas for sweet and savory Halloween dishes as well.
Q. I read your column all the time, and appreciate your helpful hints and recipe ideas.
I was wondering if any of your readers might have the recipe for the Stone Crab Mustard Sauce that was sold at Chief’s Seafood on Key Biscayne, which closed last year after many years in operation with longtime owner Jeanne Harmon.
My husband and I loved their sauce, and can’t quite enjoy our stone crabs as much these days.
I know there was horseradish in Chief’s concoction and would really appreciate any further information.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.
24 pieces of bone-in, skin on chicken breasts, thighs and drumsticks
4 tablespoons butter
1 pound sliced mushrooms
2 (10-ounce) cans cream of chicken soup
1 (10-ounce) can cream of mushroom soup
Sherry or white wine to taste (about 1/4 cup)
Brown the chicken in butter. Then brown mushrooms. Place chicken in a large casserole dish (or two). Mix the undiluted soups and pour over the chicken. Place mushrooms on top. Refrigerate. When ready to bake, sprinkle on the wine, cover the casserole and bake at 350 degrees for 1 1/2 hours. Makes 12 servings.
Per serving: 354 calories (55 percent from fat), 21.5 g fat (6 g saturated, 7.9 g monounsaturated), 104 cholesterol, 33 g protein, 6.5 g carbohydrates, 0.5 g fiber, 823 mg sodium.
Source: Adapted by Linda Cicero from reader recipes.
1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
2 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Makes 12.
Per serving: 169 calories (43 percent from fat), 8.4 g fat (3.6 g saturated, 2.2 g monounsaturated), 2 mg cholesterol, 2 g protein, 23.4 g carbohydrates, 1 g fiber, 94 mg sodium.
Batch’s Korean BBQ Pizza
1 (6-ounce) ball prepared pizza dough
1 (4-ounce) chicken breast, poached
3 strips bacon, cooked and crumbled
Roasted garlic infused olive oil
1/2 small red pepper, cut into 1/4-inch dice
2 tablespoons chopped cilantro
1/4 cup green onion tops, sliced thin
1/2 cup prepared Korean barbecue sauce
Heat oven to 450 degrees. Stretch dough to an 11-inch round and place on pizza pan or stone. Brush with garlic-infused olive oil. Cut chicken into thin strips, dust with five-spice powder as desired, and arrange evenly on top of the dough. Sprinkle on the bacon. Bake for about 15 minutes or until bottom is lightly browned.
Remove from oven and allow to cool slightly. Using a squeeze bottle or small gravy boat drizzle the barbecue sauce over the top of the Pizza to desired amount and covering. Arrange peppers and green onions on top, then sprinkle on the cilantro. Slice and serve. Makes 8 slices.
Per serving: 116 calories (17 percent from fat), 2.1 g fat (1.5 g saturated, 0.6 g monounsaturated), 11 mg cholesterol, 7 g protein, 16 g carbohydrates, 0.5 g fiber, 543 mg sodium.
Source: Adapted by Linda Cicero from a Batch Gastropub recipe.