Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Chicken Banh Mi

Chicken Banh Mi

Chicken Banh Mi - Hill Reeves
Chicken Banh Mi - Hill Reeves
Chicken Banh Mi - Hill Reeves
Chicken Banh Mi - Hill Reeves
Chicken Banh Mi - Hill Reeves

Another weekend has gone by and I still haven't finished The People v. O.J. Simpson. Nor did I watch the Beyoncé extravaganza. I need a day off, it seems. Yes, just to catch up on TV, in case that wasn't clear. 

I did get a number of non-TV things done, however. Friday night it was Seder night at Kashkaval Garden! A friend of ours owns the Hell's Kitchen hot spot, meaning lots of wine, special treatment and all of the kugel and brisket I could hold in my body. Sadly, it turns out my body's brisket container is smaller since the last time I checked, but I packed as much in there as possible, believe-you-me.

Saturday, after a very long veterinary appointment (All healthy, though! Also, I need to start brushing my dogs' teeth.........lol.), Danny and I headed to Manhattan for a jaunt down some exceptionally sunny streets and then a cooking class at Sur La Table. I love their cooking classes so much! We made a Sicilian feast including some caponata I still can't get my mind off of. 

I worked off both feasts today by cleaning like a crazy lady. After the bathroom incident, I felt especially inclined to rub bleach and/or vinegar all over my walls until I was sure any, er, residue was fully, completely gone. Then I chilled with Candice and cooked and taught her about how Michelle Kwan is the greatest and was robbed of her gold medal.

After all that eating, I'm still thinking about these chicken banh mi I made for dinner earlier in the week, though. Banh mi is the best--bright and filling; not enough foods strike that balance. The recipe, which I altered ever-so-slightly, is originally by my pal Whitney at That Square Plate. You probably see me tweeting her recipes constantly. 😬 Anyway, it's a fab lil (actually huge) sandwich and I was picking the sticky parts of this marinade out of my skillet to munch on all night long. So yummy!

Chicken Banh Mi

    For Chicken + Marinade

  • 3 chicken thighs, skinless and deboned
  • 1/4 cup fish sauce
  • 1 Tbsp sugar
  • 1 Tbsp Sriracha
  • 1 lime, juiced
  • 1 Tbsp ginger, grated
  • 2 garlic cloves, smashed
  • For Pickled Veggies

  • 2 carrots
  • 1 daikon radish
  • 1/2 white onion
  • pinch salt
  • 4 Tbsp sugar
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • For Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1 Tbsp Sriracha
  • 1/2 lime, juiced
  • For Final Cooking + Assembly

  • 2 Tbsp cooking oil
  • 1 baguette
  • 1 bunch cilantro

Cooking Directions

  1. Cut chicken into 1/4 inch-thick strips. Place in a large bowl. Add all marinade ingredients to bowl and stir to combine Cover with plastic wrap and refrigerate for about an hour.
  2. Use a mandolin, food processor, or your knife to julienne carrots, radish, and onion. Place in a medium-sized bowl and top with salt, sugar, vinegar and water. Stir to combine, cover with plastic wrap and refrigerate for at least an hour, or overnight.
  3. Once chicken and pickled veggies are marinated, combine mayo, Sriracha, and lime juice in a small bowl. Set aside.
  4. Heat oil in a wok or cast iron skillet over high heat. Add chicken pieces and a bit of the marinade to form a glaze. Cook on high heat until browned on outsides and sugar caramelizes.
  5. Cut baguette open down the middle. Spread with mayonnaise. Stuff with chicken, pickled veggies, cilantro. Cut baguette into portions (I served two big sandwiches; could make four smaller ones easily). Serve with additional mayo and Sriracha.
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