Tired of constantly cooking? This site offers recipes, laughs and survival tips for all us Crabby Cooks!

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Sassy Sliders

July 20th, 2014

SLIDERS1A couple years back i reported to you on a prize-winning, record-setting burger that weighed in at over 210 pounds. Well, apparently that record has been obliterated, shattered, knuckle-dropped, air-popped, heel-stomped and other synonyms for royally busted. Read More

 

Summer Quenchers: The Lemonade Variations

July 4th, 2014

Lemonade22240I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally committed to using my harvest for something other than dog toys. Read More

 

How to Throw A Party That Lasts For Eight Hours

June 23rd, 2014

LynnBarMy friend Lynn is a party animal. By this I mean she does a bash like nobody else I know. Case in point: her daughter suggested having a pajama party for her 26th birthday last week and here’s what happened. Read More

 

Berry Me

June 9th, 2014

Berries I went to the Farmers’ Market on Saturday and I believe I snapped. I bought so many berries, the berry guy can send his daughter to college on his profits. I bought so many berries I got a flat tire on the way home. I bought so many berries I really have no option but to make several desserts and possibly some jam. Read More

 

Kool Slaw

May 31st, 2014

ColeSlawI’m told that coleslaw dates back to the ancient Romans, although it didn’t really kick into gear until mayo was invented in the 18th century. (Can you imagine life before mayo? One more reason to be glad that, in the birth lottery, you got a later century.) Read More

 

Still Crabby: Chicken Teriyaki-ish

May 15th, 2014

Time to revisit an old CC favorite.ChickTeri

As I have often said, I usually refuse to cook recipes that I can get at a good takeout place. I mean, why bother cooking Chinese food when it’s on your list of tasty takeout options? Why make chicken teriyaki when there’s a Japanese restaurant close by (it happens to be called The Crazy Asian) where they’re willing to make it for you?

I apply this principle to bread, too. Why go to the trouble of yeasting and kneading when there’s fabulous bread to be had at every market these days? The same goes for cupcakes. And pizza? Fuggedabodit.

But occasionally I discover a recipe that’s so easy, I have to relax my attitude. My new feeling is, if it takes less time and stress to cook something than it does to drive somewhere to pick it up, I’ll cook it. This recipe is sort of, kind of Japanesey, but cooking it myself is easier than a trip to The Crazy Asian.

4 chicken thighs

1/2 cup soy sauce

1/2 cup brown sugar

1 tablespoon fresh grated ginger

2 cloves garlic, finely minced

¼ teaspoon ground black pepper

(lime and cilantro?)

 1. Place the chicken pieces in a bowl. Mix together the soy sauce, brown sugar, ginger, garlic and pepper, and pour the mixture over the chicken. Marinate the chicken in the refrigerator for at least three hours or overnight.

2. About an hour before you want to serve the chicken, preheat the oven to 350º F. Bake the chicken for about 50-60 minutes, basting occasionally. Serve immediately.

 

Serves 4-6.

 

 

Good Enough To Eat

April 18th, 2014

goodEnoughToEatOne of my fave places to eat comfort food on the Upper West Side is Good Enough To Eat. Order the pumpkin French toast and the thick-sliced bacon. Just do it. It makes life worth living. Read More

 

Beer Bread (Erin Go Drunk)

March 17th, 2014

BeerCooking

This is a great bread for St. Patrick’s Day if you are not too drunk to cook due to  all the beer you imbibed at the parade this morning. Read More

 

Kale And Virtue

March 5th, 2014

KaleImage 1I love Food52’s Quinoa Pilaf, but I make it with a few adjustments. I use baby kale because I find the adult variety can be as tough to chew as, say, a pine tree. Read More

 

Happy Valentine’s Day!

February 14th, 2014

ValentinesCookie

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