How to Make the Ultimate Grilled Chicken Thighs and Italian Pasta Salad
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2024
- In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs with Mustard and Tarragon. Tasting expert Jack Bishop then challenges Bridget to a fresh mozzarella tasting, and test cook Keith Dresser makes Bridget a foolproof Italian Pasta Salad.
Get the recipe for Grilled Chicken Thighs with Mustard and Tarragon: cooks.io/3dJwTfp
Get the recipe for Italian Pasta Salad: cooks.io/39B9CJk
Buy our winning food processor: cooks.io/2Nji0pD
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That one time Bridget said “mmm...mmm.. pickle” - I just love her ! ♥️😂
😆😂🤷💓
I hear the birds singing when Dan is rearranging the chicken. It was very soothing. 😌
Kieth is fantastic on camera. I find myself paying more attention when he does a demonstration. 🙂
I certainly haven't tried it with all peppers, but I've noticed most of them you can just pull the stems off, in case anyone is as passionate about food waste (or eating more peppers) as I am.
Wow that pasta salad is SERIOUS! He kept loading stuff in I was like whaaaa. Very eager to try something like that thanks ATK!
I just made it for the 4th it was great
i love the whole lineup of chefs on atk, the OGs (julia, bridget, adam, jack) are my ultimate favorites tho! dan is my favorite from the newbies
I made this chicken, exactly following the recipe, except I substituted basil for tarragon. It was fabulous! We love it - definitely a keeper. i find anything Dan does is perfect! Thank you Dan!
mmmm low and slow with Dan, salami with Keith. yum.
I am an outlier. I don't like salami. But I like liverwurst... With horseradish... To each her own.
I'd go low n slow with Dan anytime 😏
Bland pasta in a pasta salad isn't only bland, it makes everything else in the salad bland by sucking out the salt, no matter how often you re-salt until it suddenly becomes too salty. Always season your pasta water right, especially for salad.
Huh interesting! I've only used the tri-color fusili and I can honestly not remember whether I salted the water. Made many salads with wishbone and they were all awesome
13:34 "...pasta Velcro" 👍👍👏! I love that term, because that is exactly what _fusilli_ are -- no sauce or other "umami-ful" ingredients can escape their "groovy" grip (pun intended) 😊.
I can't believe America's Test Kitchen has a legendary French Citroen "Tube" truck ! The red paint of it is awesome. Bbq Chicken thighs, pasta salad, so yummy recipes ! My mouth's watering.
I made Italian Pasta Salad at least a dozen times throughout last summer when Cherry Tomatoes were fresh and abundant. It's important to use an artisan Sausage like Pepperoni or any dry spicy Sausage b/c it gives so much flavor to the salad. I've never been a big fan of cold salads but my roomie convinced me to make it and I've been a fan ever since. I've made Egg Salad, Rice Salad, Mushroom Salad...well, you get the point. :)
I love these videos. Thank you so much for sharing your valuable knowledge. I feel confident making any of your recipes and enjoy each bite too. Can’t wait to make this pasta salad! Covered dish, here I come.
Totally going to try this! I will never tell my husband about anchovies. They don't need to know what they are eating!
HA
😸😉
Anchovies are basically a seasoning, only vegetarians/vegans and allergy patients need to know. Or maybe religious people if there are restrictions anywhere. Other than that, why switch on people's mind movies?
@@TheNinnyfee right?
Use anchovy paste.hide whatever you dont use in the fridge door.works great in greek marinades for chicken.
What a terrific episode!
Send me one, just one, of those le creuset pans piled up on the cabinet!
Lorrie exactly what I was thinking
Me too
Do we live near each other? Maybe we could pool our money and share!
I am not "poor" but $400 for one pan? I have 10 pets to feed! (thank you instant pot, you make it so easy!)
I love kitchen stuff. The only reason I don't have an air fryer is that I don't have room.
You can borrow my kitchen aid, spiralizer, dehydrator, salad spinner, Instant Pot (no, never mind) Japanese damascus folded steel chef knife, deadly cleaver...
Stay safe, be kind, share what you can and wash your hands. 😜
Yes, to live in a world where one can just stack them up in multiples as a background prop...oh, the fantasy life.
I love the idea of the blitzing of the veg to bulk up the sauce. I will definitely do that. I am pretty basic - my dressing is similar to a cole slaw dressing, but this dressing looks good.
Thanks for the wonderful Recipes and the taste test.
I can't wait until the weekend, I am making that pasta salad!
People eat pasta salads!! It's just that people bring enough for an army. I know I do.
True. 😄 It's all the ingredients, you always chop up too much and then dump it all in because you've already done the work.
I have a giant bowl like that one. Stainless steel. And I will NEVER get rid of it. Having room to mix batches of pasta, popcorn, salad, bread mix, potato salad or meatloaf is highly underrated.
Ok I'm making the pasta salad ! Thank you !!
incredible recipe....one quick question....might there be a substitution for those with fish allergy for the anchovies? darn, i know, but it is what it is
Capers, nori, or marinate some shitake mushrooms in soy sauce. The anchovies are not really here as a fish ingredient but for the umami. Most of the anchovy substitutions are just more fish - Worcestershire sauce (has anchovies in it) and shrimp paste are common, but still fish 😎
So sorry for you 😢 like the other commenter said, go for mushrooms and seaweed. You need umami grande 😋
a dozen grills on at the same time. Must smell amazing!!!
The recipe sounds delicious. But I would design this with more color. It looks a little flat. Adding thinly sliced roasted red peppers and/or halved fresh cherry tomates or diced plum tomatoes would add some more visual interest.
Thank you Dan for that eye-opening pasta salad.😋
Could also add some canned black olives or an Italian mix of olives to the "pesto" in the food p?
Please no olives
I tried the chicken thighs this summer and they are still talking about it. The skin crisped up just like you said.
It's Italian pasta salad... ?
Where's the heirloom cherry or grape tomatoes? HUH?
Needs more red colour... lol.
🤗 ♥️ 🤗
They are paranoid about moisture. I agree with you. I love juicy tomatoes in mine!
For those of us that do not have a grill, please give oven directions on the mustard tarragon chicken also.
8:46 The first bite triggered a trance and the lady just started destroying that cheese like mmhm, ok shut up Jack, I'm having a moment here.
I watch every vid with Bridget.
How about a bit of red/yellow pepper thinly sliced (no more than 1/8" x 1/2" strips) or similarly sliced Roma tomato (no seeds or juice) for color/interest?
Wow that looks like the best pasta salad ever!!! And those thighs look so juicy 😋
For chicken Thighs - An old ATK video suggested slicing slits every inch in the skin to let steam out. This improves the ability to crisp.
Even on the BBQ?
Can you explain why you called the pasta used in the salad, "fusilli? " I have always been taught that fusilli is a strand of pasta, flat or round, that has then been twisted or wound into a corkscrew type of shape. Rotini, on the other hand, is extruded, thus looking quite different than fusilli.
Sometimes Rotini is sold as Fusilli & vice versa. Fusilli can be either hollow or solid. One variation of fusilli is formed like hollow tubes of pasta that are then twisted into springs or corkscrews. Sometimes that's called fusilli bucati. Yet another variation is twisted long lengths made as if spaghetti were coiled around a dowel. That is known as fusilli lunghi, Fusilli Napoletani are flat lengths of coiled pasta formed around a spindle. In the US the names can differ from manufacturer to manufacturer.
Exactly Caro. This is ATK, however. Their research, and mission for that matter, is impeccable. I guess I expected to have them call it by the technically correct name?
It is times like this when they use rotini and call it fusilli that I lose a little confidence in ATK's technical accuracy. Their technical accuracy is what they have most going for them over all the other cooking shows.
Still going to make the recipe. Looks great!
@@briancampbell6299
It's sold as fusilli. They're calling it by the name it's sold under. And they're not wrong to call it that.
en.wikipedia.org/wiki/Fusilli
Could you do a desert day and make old fashion rice pudding. And other old fashion recipes?
Hoooo this looks yummy 😍😍
Was that Italian Dry Salami, my total fav? You didn't say which kind? Either that, or I missed it.
I had a flight of fancy to make a poultry pun... But I don't want to get *grilled!*
Nice; for a big bbq party i would cook the thighs low and slow in the oven, and then finish on the grill for more efficiency and time savings..
Picnic? If we even can this summer
Is there another herb, other than tarragon, that can be used (not a tarragon fan)? Thanks.
Jeanette Barr - Try any herb you like. I don’t think anything would “not work”. Rosemary, Basil, Thyme, Mint even. Cilantro should work also.
@@MrChristian also sage
Rosemary!! Me too
Ultimate grilled chicken wonderfull wow
Unique n Perfect recipe..
Masterful. Thx
Pasta salad needs some garden tomatoes!!
Oh yell thank u
Her face said "speak for yourself" when he said "no one wants a mouth full of salami" 😆
No tomatoes, cucumbers and red onions???
Why kosher salt ? We don't use it here in the UK but have noticed on a lot of ur videos and others that it seems popular over there , what's the different?
It's easier to see as you're applying it because it's coarse. Also, with no iodine (an essential element), it tastes better. That said, go ahead and use any salt. Just be careful not to add too much (like I did on my chicken cacciatore tonight. Ugh!)
@@kenmore01 Thank you Ken. Lol I hope u had a back up dinner on hand lol x
@@amandajayne6947
And if a recipe calls for kosher salt but you only have table salt, you have to use less than you would when using kosher salt.
In the UK I think they call it Coarse Salt.
Yummy salad.
Because I am not a big fan of mustard, what other ingredient can I use to make that wonderful grilled chicken?
Jeez, Dan blindly waves his hand within inches of that hot grill @3:25 like it's nbd.
An alley full of grills
Frankly I'm disappointed that Galbani mozzarella didn't even make the cut into the top choices. We use it often to make pizza and it shreds beautifully, tastes wonderful and best of all, is priced right at $3.79/lb.
While not in the video, Galbani was still “Recommended” in the full review on their website. It was near the top of the pack with the BelGioioso, Lioni, and Frigo brands. The Boar’s Head, Calabro, and Crave Brothers were not as good. The Di Stefano was at the bottom, like in the video.
@@ThreeDee912 Good to know! It's a great cheese at an affordable price.
All these things looks delicious and I have not one single ingredient used on hand. 😩 Can we put regular ATK on hold and teach us how to cook in the pandemic age?
I get it but there are tons of videos on TH-cam as well as ideas on Pintrest with this in mind.
Also chicken, mustard and garlic are most things you should be able to find np. No thighs? Use breasts or legs. Jarred garlic for fresh and of course mustard sits in the fridge for a long time. Even if you have your groceries delivered these are basic things.
@@biggdaddy202003 "find" is not an option. I'm not leaving my house unless it is required for survival or health. I have asthma. Both the people I live with are immunocompromised. We cannot afford for any of us to be exposed to the covid19 virus. "You can get this at the grocery store" isn't available to me right now. I'm searching for good recipes I can make with what I already have. I was hoping to see ATK start making videos about what you can do with the most essential and commonplace items that most people already have in the house.
"Go to the butcher counter and pick them out yourself." Where do you shop? No place around here with a butcher counter.
Fresh mozzarella makes the best pizza!
I don't like salami or kalamati olives. I will try the olives.
Fancy me some chicken
WHERE ARE YOU?? IN A PARKING LOT???
Wouldn't it be better to put the paste underneath the chicken thigh skin?... Between the skin and flesh. Better browning and more flavor on the chicken.
Really funny to watch them eat chicken with knife and fork🤣.
Yeah, but how do you cook the chicken on a real grill?
There's something funny about the grilling area in an industrial zone. I thought you'd head out onto a patio with wonderful pastoral scenes. Nope. Industrial park.
I'm with you! At least, I don't know, put some Astroturf down or make a small set for filming outside. It looked pretty sad out there. I guess I'm missing the ol' Kimble farm.
cshubs Besides, it’s industrial park by a bay...
Boston is an actual city. Who knew!
It must be torture to be in the same area. Always grilling or exhaust from the kitchen. But you are right. Better to have country feel than industrial look.
A shadow looms.
Is that you, HGTV? Please, no sacrifice today.
It's PASTA SALAD! people eat pasta because we love the taste of PASTA! The other ingredients are to COMPLIMENT the taste of PASTA! Not bury it in ignorance.
I would like to see a comparison of Asiago cheeses. Many are yuck. Stella makes a good one but it is no longer available in my area. To my knowledge, Stella is still making cheese. Asiago is wonder on pizza blended with Mozzarella about 1 part Asiago to 4 parts Mozzarella. Over 50% becomes too powerful, unless you like it this way. I want to taste everything on a pizza. the sauce. the topping, etc., not just cheese and baked dough.
R u based in nyc???
O V H No they are in Boston Massachusetts in a building right on the waterfront🥰
Please make an vegan/vegetarian show.
Add a hunk of good bread and that pasta salad is a meal by it's self just maybe add those little white beans .
Since I can’t combine milk and meat, can I just use either the salami or the mozzarella?
I suggest using quickly sautéed medium-firm _tofu_ instead of mozzarella. Of course, the outcome of the salad will not be the same, but close. Alternatively, you can use vegan salami if they exist 😊. By the way, is fish considered meat or not, according to applicable dietary laws? (I no longer remember 🙁.) If not, why not keep the mozzarella and replace the salami with some smoked fish? שלום
Why not? just skip one. Maybe add sundried tomatoes instead of salami.
Alan von Au***** - I don’t think tofu is a good substitute for mozarella whatsoever (maybe the smoked kind instead of salami) but really any combo would work per our tastes or restrictions.
@@MrChristian Very well! You are the master of your kitchen, and can do whatever pleases you.
I thought they put sun-dried tomatoes in the beautiful sauce they created. I’ll watch again. As a veteran cook, I can’t imagine what could replace either the mozzarella or the salami but the tofu idea is interesting. The problem is that it’s “white” and that would be duplicating the color of the cheese. It would be nice to have something orange (roasted orange pepper?) or just another bright, contrasting color and flavor. I love all of your input! Ty!!
What’s a substitute for anchovies? Nobody likes anchovy. And don’t say “if you don’t like it you’re wrong!” That’s not true
Yikes, really dislike your freight yard look. Where's the good ol backyard?
That's on Cook's Country, not ATK.
12:40 The whole food pyramid discussion was pretty nonsensical. The stuff at the bottom is what you (are supposed to) eat the most of. So moving something up the pyramid would mean eating less of it. No wonder the government ditched it, no one could understand it.
I don't think she meant it to be taken literally.
Chicken: what is the point of preheating the grill on high for 15 minutes and then leaving it open for two minutes, losing any retained heat while you discuss cooking methods?
I’m assuming that’s why it had to be on the grill for 45 minutes?
Any recepies without skin & bones chicken thighs
That is one odd salad.
so were cooking in a parking lot now ?
Cook's Country is filmed in rural Vermont. ATK is filmed right in Boston.
That wonderful grill flavor.....propane.
"Propane: taste the meat, not the heat."
Hank Rutherford Hill
How dare you rinse the pasta with water!!!!!!!!!!!!!!!!!!!!1 NEVER DO THAT !
Lmao where the HELL are they....In an alley somewhere?! Talk about funds being tight.
They're in Boston. So except for the $3k grill, commercial van in the background and a bank of some of the most expensive ovens inside? Lol. Yeah their funds are tight. Lol. We have alleys in cities.
Many people don't seem to realize that ATK and Cook's Country are two different shows and are filmed in different places.
"The headquarters itself is something to see. It’s located in the massive 100-year-old, eight-story Innovation and Design Building on Boston’s Drydock Avenue, a building that served as a military warehouse for decades. (There’s an actual drydock across from ATK’s offices, and as of July 2018, it had a massive freighter in it.) ATK moved to the facility in October 2017 and occupies 53,000 square feet on the second floor. The space consists of two television studios, a massive food-publications library, a photo studio, a working kitchen, a product-testing facility and more. It has 62 ovens, 18 ranges, and 35 refrigerators.
All of this was specially built out for the ATK move and features the latest technology (sound-proof studios with real working kitchens on the other side of glass windows) and top-of-the-line kitchen equipment."
I guess I am that person but why are they cooking in what looks like a parking lot or commercial area?
are they shooting in front of a green screen?
9:43 Jack's comment about pH does not make sense. LOW pH is highly acidic.
Basil pretty much ruins the taste of everything it touches in the amount you nerds use. Just like raw garlic. You have a poor sense of taste. That mess should be called gagged on raw basil
That pasta salad looks dry as hell
I guarantee that this is chock full of flavor. Most people scrimp on the ingredients and make pasta salads that are drowning in cheap boring Italian dressing, and only have cheese and salami in it. Yuck.
Consider making this. The flavors come at you from all sides.
The banter is all fake. Notice how she said she liked the anchovies in the pasta salad but there are none in the recipe. The commentary is all scripted.
There's usually at least one commenter whose point is always the same, "FAKE!!!"