You can call it “al mattone” if you like, but there is no need to Italianize this dish…I have seen it done by any number of cooks who had no idea what “al mattone” even referred to. For that matter, the name “Brick chicken” has its own alliterative cachet…
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.
Cured smoked Magret breasts seemed like a good way to determine how much gardemanger I remembered. So, briefly...some of us remember the jello molds that our mothers made when we were children in the 50's. Technically, that qualifies as gardemanger, even though it had tuna and cottage cheese and other strange things in it.
Chicken wings are as popular as ever. There are entire restaurant chains devoted to their status as the premier pub "snack." The opportunities for variations on the basic theme are endless, so we will illustrate three applications, all of which are processed sous vide, specially seasoned/coated, and then precision smoked in a pellet grill.