Thread: cooking with chef zambini

I'll grind through them tonight. I'm sure they're delicious - but where the hell is Zam when you have slabs of meat?

Originally Posted by Softskull

I'll grind through them tonight. I'm sure they're delicious - but where the hell is Zam when you have slabs of meat?

Zam < Internet. Just sayin.

Originally Posted by SeeingRed

Zam < Internet. Just sayin.

Lies! His bouillabaisse recipe is time consuming but exceptional.

Originally Posted by Softskull

bouillabaisse.

I don't know WTF that word is.

Originally Posted by SeeingRed

I don't know WTF that word is.

"We don't have that word in Canada" - Justin Bieber

Originally Posted by Softskull

Alright Zam, I have 6 pounds of fresh white sturgeon fillet and a grill screaming for attention. Please advise.

sturgeon is a dense, oily fish, great for the grill, smoked would be awesome!
if you are not comfortable with smoking, Ireccomend actually baking. you can still do that on an outside grill, just, season as you would a favorite cut of salmon or beef, a rub will work fine, grill the skin side down, then move away from hot grill, or on tapm shelf, iof ypou have one of those and close lid and bake for 15-20 minutes depending on how hot your grill gets. fish should be firm when you press on it, or if you have a thermometer reach an internal temp of 145 degreees at the thickest part.
sturgeon will stand up to a strong marinade, so if you have a favorite, use it! if it has an acid, like an alcohol or fruit juice, do not merinade for more than 3 hours.
if is is an oil based marinade you can marinade it overnight.
but if you have any desire to do some smoking, i reccomend smoked sturgeon best !

chicken works well with a simple marinade, like an iyalian salad dressing, or pinapple juice and soy sauce.
you can wrap the breast in ham bacon or both with cheese in between and bake it also, for a different dish.
just curious, why bake instead of grill or broil?
if the breast is skinlessrapping it in the hasm or bacon will keep it moist, if you have the skin, stuff the breast with the han and cheese and wrap the skin around the stuffed breast. this is a chicken kiev, alton brown probably has a video to help show you how to prepare it.
bake at 400 farenheit.

Originally Posted by bronconut

Zam, could you provide some directions for preparing a baked chicken breast? like what to place it in overnight (forget the word) for more flavor?