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It’s no secret that my hubby is king of the kitchen and I am so proud to say that last
week he hit a culinary milestone!

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Dean had the amazing opportunity to cook alongside the executive chef at the Andaz West Hollywood, Chef Jorge Chicas, to create a menu that pleased the palates of kids and grown-ups alike.

Chef Jorge presented classically “adult” dishes and Dean, being The Gourmet Dad, created kid-proof versions that focused on playful presentation without sacrificing taste. For example, in lieu of plain hummus, Dean offered a Veggie Hummuspitamus.

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When Chef Jorge offered California Grass Fed Paso Prime Hangar Steak for dinner, Dean used the same steak to create “Miner’s Steak,” – cutting the steak into bite-size pieces to look like “boulders,” on a mashed potato “mountain” with kernels of “gold” (corn) and broccoli trees on top. Great way to get your kids to eat their veggies!

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To match Chef Jorge’s Chipotle Aioli Chicken Skewers, my man served up his Icky Sticky Chicken – it’s mouthwateringly good no matter how old you are! Try out his recipe to see what I mean:

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The Gourmet Dad’s Icky Sticky Chicken

Ingredients

  • 1 boneless, skinless chicken breast per person. You can split larger chicken breasts into kiddy-sized portions for two.
  • ¼ cup corn starch
  • ¼ cup self-rising flour or all-purpose flour
  • 4 tablespoons vegetable oil
  • ½ cup honey or agave nectar
  • Salt and pepper to taste


Directions

  1. Rinse and pat dry the chicken breasts
  2. Cut chicken into long strips about ¼ of an inch wide, then halve the strips
  3. Mix cornstarch and flour together and season with salt and pepper. Dean uses white pepper because he wants to bring out the flavor of the chicken without turning off the kids who don’t like the look of little black pepper bits. If you don’ t have white pepper, you can just skip the pepper altogether.
  4. Next, heat your oil in a large fry pan.
  5. Meanwhile, dredge your chicken pieces in the flour/cornstarch mixture. Be sure to knock off the excess flour as it will clump and burn in hot oil.
  6. Cook your chicken pieces about 4-5 minutes per piece in the oil, removing with slotted spoon when done.
  7. Immediately transfer chicken to stainless steel glass or bowl. Hit the chicken pieces with a bit of salt, then slowly pour the honey or agave over the chicken pieces and lightly toss so all the pieces are coated in yummy sweetness.
  8. That’s it! Serve with plain rice, French fries, or potato chips and thinly sliced carrots and watch your little ones dig in.

You can find the rest of Dean’s yummy, playful dishes on his website here.

What playful dishes do you like to make for your kids? Share your favorite recipes in the comments below.

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