So everyone knows already that breakfast is the most important meal of the day because it provides you with fuel to start your day and jump-starts your metabolism, blah blah blah. I will be honest with you, most mornings I have coffee for breakfast; but I realize that I need to change that habit. I have, however, been known to go all out for breakfast if I am with my nephews or have guests.
Now my older nephew is always eager to help me in the kitchen, but not always that eager to eat what we have made together; he has a follow-through problem, like most males. The rest of us have thoroughly enjoyed the following recipes even if my little angel, and I use that term loosely, only picked at them. Honestly if I filled his plate with just sausage he would devour it and ask for more; but who can live on sausage alone?
So let’s start off with some low-maintenance meals that I have made for the high-maintenance kid. (Okay so maybe he takes after his auntie). First are wafflewiches, these are basically breakfast sandwiches between frozen waffles. You can do these any way you want: egg, bacon, cheese, sausage, ham, peanut butter or bananas, the choices are infinite. Second are PB&J French Toast Sticks. Basically all you need to do is dip a peanut butter and jelly sandwich in a mixture of egg, milk and a dash of vanilla. Cook these in a buttered pan over medium heat until golden brown on both sides, and then cut into sticks. If you really want to start the day off on a sugar high dip the sticks into maple syrup. Finally there is my refrigerator clearing egg pie. For this dish just go through your refrigerator and sauté up whatever vegetables and meat you have available, let those cool slightly and than add them to a small container of egg substitute and cheese. Dump everything into a buttered pie plate and bake at 350 degrees until puffy and golden brown, about a half hour.
Now let’s move on to some recipes that take a little more effort and appeal to a little more mature palette. We will start with Orange French Toast, which you should prepare a bit before you plan on eating. Start by combining one cup of fresh orange juice, two tablespoons of orange zest, one tablespoon of frozen orange juice concentrate, five eggs and half a cup of plain low fat yogurt. The recommended bread for this dish is either a braided or brioche loaf, basically any dense loaf of bread that you can cut into one inch thick slices. Dip these slices into the egg mixture so that they are fully coated, then place them in a shallow baking dish with the remaining egg mixture poured over them and chill for at least two hours. Cook these in a buttered pan over medium-high heat until golden brown. To serve the French toast just dust them with powdered sugar and enjoy a breakfast that tastes like sunshine.
I used to work at one of the premier resorts in the Berkshires and they had a stuffed French toast that was out of this world; here is my version, Strawberry Banana Stuffed French Toast. Start by cutting a loaf of French bread into one and a half inch slices into which you need to cut nice deep pockets. Next combine two tablespoons of strawberry jam, four ounces of softened cream cheese, and a forth of a cup each of chopped fresh bananas and strawberries. (I omit the fresh berries for myself because I am allergic to them). Put a nice rounded spoonful of the filling into each pocket and gently close the halves. Dip each slice in a mixture of egg and milk and cook in a buttered medium-low heat until golden brown. You can serve this with a sauce made from pureeing one pint of fresh strawberries, two and a half tablespoons of sugar and one tablespoon of Grande Marnier liqueur.
I am a big fan of Breakfast Burritos, which are incredibly easy to make; just make an omelet with your favorite ingredients and pile it into the center of a soft tortilla, wrap and grill it to heat the wrap. Serve this with hot sauce, salsa, and sour cream. I also have started using egg substitutes because they contain less fat and cholesterol than real eggs, that’s not to say that I don’t eat real eggs, I just try to keep it to a minimum.
Finally here’s a dish that is a little off the beaten path, Breakfast Rice. Start by making one bag of Boil-in-Bag rice and let it cool. Once cooled stir in eight ounces of vanilla or apple low-fat yogurt, one teaspoon cinnamon, and a forth of a cup each of dried fruit and chopped nuts. I prefer dried cherries and almonds, because I am not a huge fan of the humiliated grapes, AKA raisins.
Personally I truly enjoy starting the day cooking with my nephews; being in the kitchen with them may be a challenge but it is worth it because they are always eager to help. Plus I am constantly hoping that one of them will eat what we cook because they had a hand in it, but as of yet I have been let down. Anyway, as I said breakfast is the most important meal of the day, and we all really need to get into the habit of fueling our bodies with healthy foods to start our day. You only get one body, treat it well and it will treat you well.
Orange French Toast
1 cup Fresh orange juice
2 Tlbsp Orange zest
1 Tlbsp Frozen orange juice concentrate
5 Eggs
½ cup Low fat plain yogurt
1 loaf Brioche or braided bread, 1 inch thick slices
Combine first five ingredients and dip the bread into it, place in a baking dish and pour the remaining egg mixture over the bread. Chill for at least two hours. Cook in a buttered pan over medium high heat until golden brown. Serve dusted with powdered sugar.
Strawberry-Banana Stuffed French Toast
1 loaf French bread, cut into 1 ½ inch slices
2 Tlbsp Strawberry jam
4 oz. Cream cheese, softened
¼ cup Fresh bananas & strawberries, chopped
3 Eggs
¼ cup milk
1 pint Fresh strawberries
2 ½ Tlbsp Sugar
1 Tlbsp Grand Marnier
Cut a pocket into each slice of bread making sure not to go through the other side. Combine the next three ingredients until well blended and spoon about a spoons worth into each pocket, gently close the halves. Combine the eggs and milk and dip the bread into the mixture before cooking in a buttered pan over medium high heat until golden brown. Puree the last three ingredients in a blender or food processor to make a sauce to serve over the finished French toast.
Breakfast Rice
1 bag Boil in bag rice
8 oz. Vanilla or apple low fat yogurt
1 tsp. Cinnamon
¼ cup Dried fruit
¼ cup Chopped nuts
Cook the rice according to the package directions, and pour into a bowl to cool slightly. Mix in the remaining ingredients and serve either warm or chilled.
Sunday, October 24, 2010
Sunday, October 3, 2010
Down With The Blue Box
So the other day I was straightening out the shelves at work and making a mental list of the items I needed to reorder when I came upon the boxed macaroni and cheese. It amazes me that anyone still eats that stuff; obviously they don’t read the ingredients. It’s not even cheese in those boxes, it’s processed, dried cheese food; plus the macaroni isn’t even curved, which I find to be kind of creepy. Anyway, uninformed people have been eating this stuff since 1937 when Kraft unleashed it on Depression stricken people.
Macaroni and cheese can trace its roots back to Italy where it is more commonly known as Pasta Alfredo; it was brought across the Atlantic by Thomas Jefferson in the late 1790’s. American cooks took this recipe and ran with it, but changed the cheese to the more abundant varieties locally and by 1859 the dish was appearing on tavern menus. (Incidentally the Nahant House in Lynn, Massachusetts was the first to feature it on their menu).
People tell me that they make the boxed macaroni and cheese because it is quick and easy; well I bet that I can make it from scratch in the same amount of time. Plus my homemade version is not full of preservatives and tastes like actual cheese, because it uses actual cheese. How novel an idea!
Ready, set, go! Put a pot of water on to boil, this will take about ten minutes; once it boils add some salt and one box of macaroni. Let this cook for about eight to ten more minutes till al dente. This gives me give or take twenty minutes to make a cheese sauce from scratch; I don’t know about you but I think I can do it. Start the sauce by melting a quarter cup of butter to which you add a quarter cup of flour (a roux), cook this for a minute so that it doesn’t taste like wallpaper paste. Then stir in a forth of a teaspoon each of Worcestershire sauce and dry ground mustard, salt and pepper. Once this is smooth and bubbly add two cups of milk and bring it to a boil, when this mixture thickens add two cups of shredded sharp cheddar cheese and stir the mixture until everything is melted together. All you have to do now is add the drained pasta to the cheese and mix well; voila homemade macaroni and cheese in about twenty minutes.
So now that I have shown you that no one really needs to torture themselves by eating the boxed version let’s turn up the volume. First I’m going to let you in on a little secret; I can’t eat plain macaroni and cheese, I need meat in my meals. I love meat and I’m not ashamed to admit it. Hence I always add some sort of protein to this dish when I make it.
Consider the recipe that I just gave you the basic recipe and everything that follows will just be changes on those basics. There was this woman I used to know who refused to change how she made macaroni and cheese because it was her mother’s recipe; how boring, who wants to go through life eating the same thing all the time. (PS she also refused to get rid of her mom jeans, which is almost criminal). Every recipe out there can be adjusted to suit your tastes, just because mom made it a certain way doesn’t mean it always has to be made that way. Anyway, two years ago I tweaked a recipe that ended up being out of this world, Baked Macaroni, Sausage and Gouda. The first thing you have to do is caramelize two and a half pounds of onions in a mixture of butter and olive oil. Once they begin to soften add salt, pepper, a teaspoon of dried thyme and two teaspoons of sugar and cook until the onions are golden brown, about twenty minutes. (Obviously this version will take longer than the basic recipe). Now omit the mustard and Worcestershire sauce and substitute Gouda for cheddar, all the other steps are the same. Once the cheese sauce is done mix in the pasta, onions and one and a half pounds of cooked sweet Italian turkey sausage. Pour it into a buttered baking dish and bake at 350 degrees about twenty minutes or until golden and bubbly.
There are a million combinations you can come up with for this dish all you need is a little creativity. The grocery stores all have great international cheese sections where you can find a ton of different brands and flavors to play with. Try mixing a horseradish cheddar cheese sauce with freshly made bacon bits, or a Swiss cheese sauce with ham and chicken. You can even make your own version of Hamburger Helper Cheeseburger Macaroni by combining cheddar cheese and cooked ground beef. Just please don’t let me know that you are using Velveeta instead of real cheese because that it just as bad as making the box version.
I recently saw on television how to turn a sandwich classic into a pot of macaroni and cheese; so let’s try a Reuben and Cuban version. For the Reuben add two cups of Swiss cheese to your thickened milk mixture to which you need to add about a tablespoon of spicy brown mustard, one small bag of rinsed and drained sauerkraut and about three quarters of a pound of diced deli corned beef. Stir this all together with a pound of cooked pasta. For the Cuban version add two cups of shredded Swiss cheese to the milk mixture and stir in a tablespoon of yellow mustard. To this sauce add about a cup of diced dill pickles and three quarters of a pound of diced deli ham. Both of these versions have all the flavors of these classic deli sandwiches and are yummy.
Okay, so now that we have made this beautiful pan of cheesy heaven what do we do with the leftovers? Honestly this is not a meal that reheats or freezes well so cooks had to get creative and what they came up with was Macaroni and Cheese Croquettes.
These are very easy to make but they turn a less than figure-friendly meal into a downright sinful one. Start by taking your leftovers and form them into one inch balls, roll them in breadcrumbs, then an egg and water mixture, than back into the breadcrumbs. Brown the balls in oil (canola or vegetable) that is heated to 360 degrees. These are usually served as appetizers.
Hopefully I have convinced you that making a homemade macaroni and cheese is incredibly easy and versatile. I promise once you get the basic recipe down pat you will never go back to the blue box again. Sorry Kraft.
Basic Macaroni and Cheese
1 box Macaroni, cooked al dente
¼ cup Butter
¼ cup flour
¼ tsp. Worcestershire sauce
¼ tsp. Dried mustard
Salt & Pepper
2 cups Milk
2 cups Shredded sharp cheddar cheese
Boil the macaroni in salted water about 8-10 minutes until al dente, drain and set aside. Melt the butter in a pot and stir in the flour, cook a minute or so before adding the next three ingredients. Cook this a few minutes until bubbly and smooth. Whisk in the milk and bring to a boil before adding the cheese. Cook until melted and then add the macaroni, stir well.
Baked Macaroni, Turkey Sausage and Smoked Gouda
2 ½ lbs. Onions, sliced thin
1 tsp. Salt
1 tsp. Pepper
1 tsp. Dried thyme
2 tsp. Sugar
1 box Short cut pasta, al dente
1 ½ lbs. Italian turkey sausage, cooked & crumbled
Basic cheese sauce
Sauté onions in a mixture of olive oil and butter until just soft, add the next four ingredients and cook about 20 more minutes, until browned. Cook the pasta according to the box direction to be al dente, drain and set aside. Make the basic cheese sauce omitting the Worcestershire and mustard and exchanging the cheddar for smoked gouda cheese. Mix the pasta and cooked sausage into the cheese sauce, mix well and pour into a buttered baking dish. Bake at 350° for 20 minutes.
Reuben Macaroni and Cheese
1 box Short cut pasta, al dente
1 Tlbsp Spicy brown mustard
1 bag Sauerkraut, rinsed & drained
¾ lb. Deli corned beef, diced
Basic cheese sauce
Cook pasta according to box directions until al dente, drain and set aside. Make the basic cheese sauce exchanging the cheddar for Swiss cheese. Mix in the remaining ingredients and add the pasta.
Cuban Macaroni and Cheese
1 box Short cut pasta, al dente
1 Tlbsp. Yellow mustard
1 cup Dill pickles, diced
¾ Lb. Deli ham, diced
Basic cheese sauce
Cook pasta according to box directions until al dente, drain and set aside. Make the basic cheese exchanging the cheddar for Swiss cheese. Mix in the remaining ingredients and add the pasta.
Macaroni and cheese can trace its roots back to Italy where it is more commonly known as Pasta Alfredo; it was brought across the Atlantic by Thomas Jefferson in the late 1790’s. American cooks took this recipe and ran with it, but changed the cheese to the more abundant varieties locally and by 1859 the dish was appearing on tavern menus. (Incidentally the Nahant House in Lynn, Massachusetts was the first to feature it on their menu).
People tell me that they make the boxed macaroni and cheese because it is quick and easy; well I bet that I can make it from scratch in the same amount of time. Plus my homemade version is not full of preservatives and tastes like actual cheese, because it uses actual cheese. How novel an idea!
Ready, set, go! Put a pot of water on to boil, this will take about ten minutes; once it boils add some salt and one box of macaroni. Let this cook for about eight to ten more minutes till al dente. This gives me give or take twenty minutes to make a cheese sauce from scratch; I don’t know about you but I think I can do it. Start the sauce by melting a quarter cup of butter to which you add a quarter cup of flour (a roux), cook this for a minute so that it doesn’t taste like wallpaper paste. Then stir in a forth of a teaspoon each of Worcestershire sauce and dry ground mustard, salt and pepper. Once this is smooth and bubbly add two cups of milk and bring it to a boil, when this mixture thickens add two cups of shredded sharp cheddar cheese and stir the mixture until everything is melted together. All you have to do now is add the drained pasta to the cheese and mix well; voila homemade macaroni and cheese in about twenty minutes.
So now that I have shown you that no one really needs to torture themselves by eating the boxed version let’s turn up the volume. First I’m going to let you in on a little secret; I can’t eat plain macaroni and cheese, I need meat in my meals. I love meat and I’m not ashamed to admit it. Hence I always add some sort of protein to this dish when I make it.
Consider the recipe that I just gave you the basic recipe and everything that follows will just be changes on those basics. There was this woman I used to know who refused to change how she made macaroni and cheese because it was her mother’s recipe; how boring, who wants to go through life eating the same thing all the time. (PS she also refused to get rid of her mom jeans, which is almost criminal). Every recipe out there can be adjusted to suit your tastes, just because mom made it a certain way doesn’t mean it always has to be made that way. Anyway, two years ago I tweaked a recipe that ended up being out of this world, Baked Macaroni, Sausage and Gouda. The first thing you have to do is caramelize two and a half pounds of onions in a mixture of butter and olive oil. Once they begin to soften add salt, pepper, a teaspoon of dried thyme and two teaspoons of sugar and cook until the onions are golden brown, about twenty minutes. (Obviously this version will take longer than the basic recipe). Now omit the mustard and Worcestershire sauce and substitute Gouda for cheddar, all the other steps are the same. Once the cheese sauce is done mix in the pasta, onions and one and a half pounds of cooked sweet Italian turkey sausage. Pour it into a buttered baking dish and bake at 350 degrees about twenty minutes or until golden and bubbly.
There are a million combinations you can come up with for this dish all you need is a little creativity. The grocery stores all have great international cheese sections where you can find a ton of different brands and flavors to play with. Try mixing a horseradish cheddar cheese sauce with freshly made bacon bits, or a Swiss cheese sauce with ham and chicken. You can even make your own version of Hamburger Helper Cheeseburger Macaroni by combining cheddar cheese and cooked ground beef. Just please don’t let me know that you are using Velveeta instead of real cheese because that it just as bad as making the box version.
I recently saw on television how to turn a sandwich classic into a pot of macaroni and cheese; so let’s try a Reuben and Cuban version. For the Reuben add two cups of Swiss cheese to your thickened milk mixture to which you need to add about a tablespoon of spicy brown mustard, one small bag of rinsed and drained sauerkraut and about three quarters of a pound of diced deli corned beef. Stir this all together with a pound of cooked pasta. For the Cuban version add two cups of shredded Swiss cheese to the milk mixture and stir in a tablespoon of yellow mustard. To this sauce add about a cup of diced dill pickles and three quarters of a pound of diced deli ham. Both of these versions have all the flavors of these classic deli sandwiches and are yummy.
Okay, so now that we have made this beautiful pan of cheesy heaven what do we do with the leftovers? Honestly this is not a meal that reheats or freezes well so cooks had to get creative and what they came up with was Macaroni and Cheese Croquettes.
These are very easy to make but they turn a less than figure-friendly meal into a downright sinful one. Start by taking your leftovers and form them into one inch balls, roll them in breadcrumbs, then an egg and water mixture, than back into the breadcrumbs. Brown the balls in oil (canola or vegetable) that is heated to 360 degrees. These are usually served as appetizers.
Hopefully I have convinced you that making a homemade macaroni and cheese is incredibly easy and versatile. I promise once you get the basic recipe down pat you will never go back to the blue box again. Sorry Kraft.
Basic Macaroni and Cheese
1 box Macaroni, cooked al dente
¼ cup Butter
¼ cup flour
¼ tsp. Worcestershire sauce
¼ tsp. Dried mustard
Salt & Pepper
2 cups Milk
2 cups Shredded sharp cheddar cheese
Boil the macaroni in salted water about 8-10 minutes until al dente, drain and set aside. Melt the butter in a pot and stir in the flour, cook a minute or so before adding the next three ingredients. Cook this a few minutes until bubbly and smooth. Whisk in the milk and bring to a boil before adding the cheese. Cook until melted and then add the macaroni, stir well.
Baked Macaroni, Turkey Sausage and Smoked Gouda
2 ½ lbs. Onions, sliced thin
1 tsp. Salt
1 tsp. Pepper
1 tsp. Dried thyme
2 tsp. Sugar
1 box Short cut pasta, al dente
1 ½ lbs. Italian turkey sausage, cooked & crumbled
Basic cheese sauce
Sauté onions in a mixture of olive oil and butter until just soft, add the next four ingredients and cook about 20 more minutes, until browned. Cook the pasta according to the box direction to be al dente, drain and set aside. Make the basic cheese sauce omitting the Worcestershire and mustard and exchanging the cheddar for smoked gouda cheese. Mix the pasta and cooked sausage into the cheese sauce, mix well and pour into a buttered baking dish. Bake at 350° for 20 minutes.
Reuben Macaroni and Cheese
1 box Short cut pasta, al dente
1 Tlbsp Spicy brown mustard
1 bag Sauerkraut, rinsed & drained
¾ lb. Deli corned beef, diced
Basic cheese sauce
Cook pasta according to box directions until al dente, drain and set aside. Make the basic cheese sauce exchanging the cheddar for Swiss cheese. Mix in the remaining ingredients and add the pasta.
Cuban Macaroni and Cheese
1 box Short cut pasta, al dente
1 Tlbsp. Yellow mustard
1 cup Dill pickles, diced
¾ Lb. Deli ham, diced
Basic cheese sauce
Cook pasta according to box directions until al dente, drain and set aside. Make the basic cheese exchanging the cheddar for Swiss cheese. Mix in the remaining ingredients and add the pasta.
Wednesday, September 15, 2010
Getting Porked
They say that pork is the “other white meat”, but I often don’t make it because I don’t really know what to do with it. There are a million recipes out there for the first white meat, chicken; but the simple pork chop usually is left out. And seriously how many times can you Shake and Bake a chop? So I started the great search for new and interesting pork chop recipes, and have come up with three winners.
The think that makes pork so versatile is that it has a mild flavor that pairs with almost anything like fruit, nuts and even chocolate. I also prefer to pan sear or bake my chops, as I am not a huge fan of the grill. Why this is I don’t know because if I grilled I would have to wash less dishes. I don’t even own a real grill, when I do get my caveman on I do it on a ghetto rigged camp grill. Before we get into the recipes I want to let you in on a little secret. You do not have to cook the crap out of your pork anymore, trichinosis is not a problem these days and it really sucks to eat a chop that has the consistency of shoe leather.
Recently I was perusing my favorite cookbook, Bitchin Kitchen looking for something to make and there was a recipe for Balsamic Chocolate Filet Mignon that I thought would translate well for pork chops, and boy was I right. When you buy your chops look for some that are about a half-inch thick so that they will sauté well. I have to have mine specially cut because we cut them at least one inch to an inch and a half to sell at work and those monsters are just too thick to sauté. In this case bigger is not better. Anyway salt and pepper each side of the chop and sauté over medium high heat in olive oil. In a small saucepan combine six tablespoons each of Balsamic vinegar and maple syrup, bring to a boil and let it thicken before adding about a teaspoon of shaved dark chocolate. I will admit that I used imitation maple syrup instead of the real thing and even though it was tasty I need to bring home some of the real stuff for cooking. I love the fake stuff on my pancakes but it doesn’t translate well in recipes. So once the chops are cooked to a nice medium remove from the pan and drizzle with the sauce. I have recently become a fan of Balsamic vinegar and when combined with the chocolate it is divine.
Another recipe for pan-fried pork with a yummy sauce is Blueberry Chops. Once again sauté your chops in olive oil as in the first recipe, but this time we are going to top them with a tasty fresh blueberry sauce. Sauté a small-diced onion in butter until soft before adding one and a half cups of chicken broth and one cup of fresh blueberries. Bring this to a boil and let it cook until it reduces by half. Serve this over the pork chops. I recommend using wild blueberries for this recipe, and if you do not have any fresh ones then frozen will be fine, just let them defrost first.
Finally here is my favorite way to make pork chops, Pistachio Crusty Chops. Begin by shelling about a half cup of pistachios and dumping them into your food processor, add 2 cloves of garlic, the zest from one lemon and about a quarter cup of whole-wheat breadcrumbs. Process all of this until well combined then dump it all onto a plate. Take four one-inch thick pork chops and dip them into the nut mixture, do this liberally. Bake the chops at 350 degrees for about a half hour or until they are cooked until medium.
So there you have it, no need to constantly grill up a bland pork chop or be reduced to constantly Shake and Baking them. So go ahead and get your pork on and try out your favorite sauces or techniques from other recipes on this versatile meat.
Chocolate-Balsamic Chops
4 1-inch thick pork chops
6 Tlbsp. Balsamic vinegar
6 Tlbsp. Real maple syrup
1 tsp. Dark chocolate, shaved
Salt & pepper
Season both side of the chops with salt and pepper and sauté over med. high heat. Cook to your desired doneness. Combine the vinegar and maple syrup, bring to boil and let thicken before melting in chocolate. Drizzle the sauce over the chops.
Blueberry Chops
4 1-inch thick pork chops
1 small onion, diced
1-½ cups chicken broth
1-cup blueberries
Salt & pepper
Season both sides of the chops with salt and pepper and sauté over medium high heat. Sauté the onion in butter until softened and add the broth and berries. Bring this to a boil and then cook until reduced by half. Drizzle sauce over the chops.
Pistachio Crusty Chops
4 1-inch thick pork chops
½ cup pistachio nuts
2 cloves garlic
1 lemon, zest only
¼ cup whole-wheat breadcrumbs
In a food processor combine the nuts, garlic, zest and breadcrumbs. Coat the chops liberally with the mixture and bake at 350° for about 30 minutes.
The think that makes pork so versatile is that it has a mild flavor that pairs with almost anything like fruit, nuts and even chocolate. I also prefer to pan sear or bake my chops, as I am not a huge fan of the grill. Why this is I don’t know because if I grilled I would have to wash less dishes. I don’t even own a real grill, when I do get my caveman on I do it on a ghetto rigged camp grill. Before we get into the recipes I want to let you in on a little secret. You do not have to cook the crap out of your pork anymore, trichinosis is not a problem these days and it really sucks to eat a chop that has the consistency of shoe leather.
Recently I was perusing my favorite cookbook, Bitchin Kitchen looking for something to make and there was a recipe for Balsamic Chocolate Filet Mignon that I thought would translate well for pork chops, and boy was I right. When you buy your chops look for some that are about a half-inch thick so that they will sauté well. I have to have mine specially cut because we cut them at least one inch to an inch and a half to sell at work and those monsters are just too thick to sauté. In this case bigger is not better. Anyway salt and pepper each side of the chop and sauté over medium high heat in olive oil. In a small saucepan combine six tablespoons each of Balsamic vinegar and maple syrup, bring to a boil and let it thicken before adding about a teaspoon of shaved dark chocolate. I will admit that I used imitation maple syrup instead of the real thing and even though it was tasty I need to bring home some of the real stuff for cooking. I love the fake stuff on my pancakes but it doesn’t translate well in recipes. So once the chops are cooked to a nice medium remove from the pan and drizzle with the sauce. I have recently become a fan of Balsamic vinegar and when combined with the chocolate it is divine.
Another recipe for pan-fried pork with a yummy sauce is Blueberry Chops. Once again sauté your chops in olive oil as in the first recipe, but this time we are going to top them with a tasty fresh blueberry sauce. Sauté a small-diced onion in butter until soft before adding one and a half cups of chicken broth and one cup of fresh blueberries. Bring this to a boil and let it cook until it reduces by half. Serve this over the pork chops. I recommend using wild blueberries for this recipe, and if you do not have any fresh ones then frozen will be fine, just let them defrost first.
Finally here is my favorite way to make pork chops, Pistachio Crusty Chops. Begin by shelling about a half cup of pistachios and dumping them into your food processor, add 2 cloves of garlic, the zest from one lemon and about a quarter cup of whole-wheat breadcrumbs. Process all of this until well combined then dump it all onto a plate. Take four one-inch thick pork chops and dip them into the nut mixture, do this liberally. Bake the chops at 350 degrees for about a half hour or until they are cooked until medium.
So there you have it, no need to constantly grill up a bland pork chop or be reduced to constantly Shake and Baking them. So go ahead and get your pork on and try out your favorite sauces or techniques from other recipes on this versatile meat.
Chocolate-Balsamic Chops
4 1-inch thick pork chops
6 Tlbsp. Balsamic vinegar
6 Tlbsp. Real maple syrup
1 tsp. Dark chocolate, shaved
Salt & pepper
Season both side of the chops with salt and pepper and sauté over med. high heat. Cook to your desired doneness. Combine the vinegar and maple syrup, bring to boil and let thicken before melting in chocolate. Drizzle the sauce over the chops.
Blueberry Chops
4 1-inch thick pork chops
1 small onion, diced
1-½ cups chicken broth
1-cup blueberries
Salt & pepper
Season both sides of the chops with salt and pepper and sauté over medium high heat. Sauté the onion in butter until softened and add the broth and berries. Bring this to a boil and then cook until reduced by half. Drizzle sauce over the chops.
Pistachio Crusty Chops
4 1-inch thick pork chops
½ cup pistachio nuts
2 cloves garlic
1 lemon, zest only
¼ cup whole-wheat breadcrumbs
In a food processor combine the nuts, garlic, zest and breadcrumbs. Coat the chops liberally with the mixture and bake at 350° for about 30 minutes.
Saturday, August 21, 2010
Late Summer Night's Party
My favorite season is summer, specifically late summer. You know the time of year when the days are still hot, but the evenings cool off perfectly for bonfires and al fresco dinner parties. These are two more things on my list of favorite things; fires are so mesmerizing and entertaining outside makes me feel like someone in a French or Italian movie. I would seriously love to scrap everything and move to either Provence or Tuscany so that I could be surrounded by all that beauty and culture. Ahh, but for now I have to make due with transforming my home into a pseudo Provencal late summer night’s wonderland.
To accomplish this European feel begin by arranging patio furniture around your yard with the focal point being a white tablecloth draped table covered in candles and flowers. I would also string up my Christmas lights for extra ambiance, oh and don’t forget about a small bonfire. (Keep it small because you do not want the fire department showing up). Finally concerning music, it should be at a background volume, out of sight and play something soft and relaxing like classical. Now that the mood is set let’s talk food.
Now the last thing I want to be doing during my party is hanging in the kitchen putting together a multi-course meal. So I have gathered a few recipes that can easily be prepared ahead and enjoyed at room temperature.
The day before your party put together some fancy olives for your guests to nibble. My grocery store has a nice selection of bulk olives in the international cheese section of the deli. Buy at least a pound of olives for four people; you will need to double this recipe if you are entertaining more than four people. Rinse the olives well and put them into a bowl with one clove of minced garlic, half a cup of olive oil, one tablespoon of red wine vinegar, the zest and juice of one lemon and half a teaspoon of each red pepper flakes and oregano. Stir this up well and let the olives marinate overnight. Make sure that you warn your guests of the pits because there is nothing festive about chipped teeth.
Ok so on the day of your party get your apron on because you will need to get down to business if you want to enjoy your guests. Start by making your main dish, Pesto Chicken Bowties. To make this dish start by cooking a pound of bowtie pasta according to the package directions, rinse it and set aside. Next sauté one medium diced red pepper, one small-diced shallot, two minced cloves of garlic and a cup of chopped baby zucchini until everything is tender. Reduce the heat and add two cups of pre-cooked diced chicken, one can of drained artichoke hearts, half a cup of chopped sun-dried tomatoes, a container of store-bought reduced fat pesto sauce, salt and red pepper flakes. Remove all of this from the heat and toss it well with the pasta before adding a cup of Parmesan cheese. The beauty thing about this dish is that it is just as good served room temperature as hot off the stove.
The next dish needs an hour to marinate so plan accordingly for Spicy Shrimp with Avocado Dipping Sauce. Begin by making a marinade from half a cup of lime juice, two teaspoons of olive oil, half a cup of finely diced red onion, a quarter cup of chopped cilantro, two cloves of finely minced garlic, one seeded minced jalapeno, a forth of a teaspoon of oregano, salt and pepper. To this mixture ass about a pound and a half of pre-cooked shelled shrimp and let it marinate for an hour. While the shrimp is marinating make up the dip in a food processor out of one chopped avocado, a third of a cup of low fat sour cream, two tablespoons reduced fat mayonnaise, one teaspoon of lime juice and salt. Blend this until it is smooth and serve it with the chilled marinated shrimp.
Finally to finish out your al fresco meal are some Chicken Sausage Skewers. You can find a wide variety of chicken sausages at the grocery store; I personally love the sweet apple ones, but you can use whichever flavor you want in this recipe. Begin by sautéing one inch pieces of the sausage until browned on each side and then let them cool enough to handle. Once cooled you can begin assembling by spearing a fresh basil leaf, a small piece of roasted red pepper, a quarter of a marinated artichoke heart and finally a piece of the sausage onto wooden skewers. Voila you are done.
Now on the subject of bread and desserts you all know that I am not a baker but if that is your thing then knock your socks off and make everything from scratch. Me I am a fan of the Ciabatta rolls from the grocery store and I would most likely pick up an assortment of fancy pastries at my favorite Italian bakery or suggest one of the guests bring a dessert.
So now all you have to do is get dressed, set out the food, uncork the wine and enjoy your guests. I don’t understand why people throw parties just to spend the entire time in the kitchen or running around like a chicken with their heads cut off; didn’t you invite these people to enjoy their company? So have a game plan for your party that will enable you to kick back and enjoy the late summer night’s festivities.
Nibbling Olives
1 lb. Mixed Olives
1 clove Garlic, minced
½ Cup Olive Oil
1 Tblsp Red Wine Vinegar
1 Lemon, zested & juiced
½ Tsp Red Pepper Flakes
½ Tsp. Oregano
Rinse and drain the olives then combine them with the remaining ingredients to marinate in overnight.
Pesto Chicken Bowties
1 Lb. Bowtie Pasta
1 Med. Red Pepper, diced
1 Small Shallot, diced
2 Cloves Garlic, minced
1 Cup Baby zucchini, chopped
2 Cups Cooked chicken, diced
1 Can Artichoke hearts, drained & quartered
½ Cup Sun dried tomatoes, chopped
1 Container Reduced fat pesto sauce
1 Tsp. Red pepper flakes
Salt
1 Cup Parmesan cheese, grated
Make pasta according to the package directions and drain. Sauté the red pepper, shallot, garlic and zucchini until soft. Stir in the remaining ingredients and toss with the pasta.
Spicy Shrimp with Avocado Dipping Sauce
½ Cup Lime Juice
2 Tsp. Olive Oil
½ Cup Red Onion, minced
¼ Cup Cilantro, chopped
2 Cloves Garlic, minced
1 Small Jalapeno, seeded and minced
¼ Tsp. Oregano
Salt & Pepper
1 ½ Lbs. Shrimp, cooked, shelled & deveined
1 Medium Avocado, chopped
1/3 Cup Low fat sour cream
2 Tblsp. Reduced fat mayonnaise
1 Tsp. Lime juice
Make a marinade out of the first eight ingredients and marinate the shrimp in it for an hour. Blend the last four ingredients in a food processor and serve with the drained shrimp.
Chicken Sausage Skewers
1 Pkg. Chicken sausage
1 Jar Roasted red peppers
1 Jar Marinated artichoke hearts
Basil leaves
Wooden skewers
Cut the chicken sausage into 1 inch circles and sauté until browned. Once cooled, spear the sausage onto a wooden skewer with one piece each of the remaining ingredients.
To accomplish this European feel begin by arranging patio furniture around your yard with the focal point being a white tablecloth draped table covered in candles and flowers. I would also string up my Christmas lights for extra ambiance, oh and don’t forget about a small bonfire. (Keep it small because you do not want the fire department showing up). Finally concerning music, it should be at a background volume, out of sight and play something soft and relaxing like classical. Now that the mood is set let’s talk food.
Now the last thing I want to be doing during my party is hanging in the kitchen putting together a multi-course meal. So I have gathered a few recipes that can easily be prepared ahead and enjoyed at room temperature.
The day before your party put together some fancy olives for your guests to nibble. My grocery store has a nice selection of bulk olives in the international cheese section of the deli. Buy at least a pound of olives for four people; you will need to double this recipe if you are entertaining more than four people. Rinse the olives well and put them into a bowl with one clove of minced garlic, half a cup of olive oil, one tablespoon of red wine vinegar, the zest and juice of one lemon and half a teaspoon of each red pepper flakes and oregano. Stir this up well and let the olives marinate overnight. Make sure that you warn your guests of the pits because there is nothing festive about chipped teeth.
Ok so on the day of your party get your apron on because you will need to get down to business if you want to enjoy your guests. Start by making your main dish, Pesto Chicken Bowties. To make this dish start by cooking a pound of bowtie pasta according to the package directions, rinse it and set aside. Next sauté one medium diced red pepper, one small-diced shallot, two minced cloves of garlic and a cup of chopped baby zucchini until everything is tender. Reduce the heat and add two cups of pre-cooked diced chicken, one can of drained artichoke hearts, half a cup of chopped sun-dried tomatoes, a container of store-bought reduced fat pesto sauce, salt and red pepper flakes. Remove all of this from the heat and toss it well with the pasta before adding a cup of Parmesan cheese. The beauty thing about this dish is that it is just as good served room temperature as hot off the stove.
The next dish needs an hour to marinate so plan accordingly for Spicy Shrimp with Avocado Dipping Sauce. Begin by making a marinade from half a cup of lime juice, two teaspoons of olive oil, half a cup of finely diced red onion, a quarter cup of chopped cilantro, two cloves of finely minced garlic, one seeded minced jalapeno, a forth of a teaspoon of oregano, salt and pepper. To this mixture ass about a pound and a half of pre-cooked shelled shrimp and let it marinate for an hour. While the shrimp is marinating make up the dip in a food processor out of one chopped avocado, a third of a cup of low fat sour cream, two tablespoons reduced fat mayonnaise, one teaspoon of lime juice and salt. Blend this until it is smooth and serve it with the chilled marinated shrimp.
Finally to finish out your al fresco meal are some Chicken Sausage Skewers. You can find a wide variety of chicken sausages at the grocery store; I personally love the sweet apple ones, but you can use whichever flavor you want in this recipe. Begin by sautéing one inch pieces of the sausage until browned on each side and then let them cool enough to handle. Once cooled you can begin assembling by spearing a fresh basil leaf, a small piece of roasted red pepper, a quarter of a marinated artichoke heart and finally a piece of the sausage onto wooden skewers. Voila you are done.
Now on the subject of bread and desserts you all know that I am not a baker but if that is your thing then knock your socks off and make everything from scratch. Me I am a fan of the Ciabatta rolls from the grocery store and I would most likely pick up an assortment of fancy pastries at my favorite Italian bakery or suggest one of the guests bring a dessert.
So now all you have to do is get dressed, set out the food, uncork the wine and enjoy your guests. I don’t understand why people throw parties just to spend the entire time in the kitchen or running around like a chicken with their heads cut off; didn’t you invite these people to enjoy their company? So have a game plan for your party that will enable you to kick back and enjoy the late summer night’s festivities.
Nibbling Olives
1 lb. Mixed Olives
1 clove Garlic, minced
½ Cup Olive Oil
1 Tblsp Red Wine Vinegar
1 Lemon, zested & juiced
½ Tsp Red Pepper Flakes
½ Tsp. Oregano
Rinse and drain the olives then combine them with the remaining ingredients to marinate in overnight.
Pesto Chicken Bowties
1 Lb. Bowtie Pasta
1 Med. Red Pepper, diced
1 Small Shallot, diced
2 Cloves Garlic, minced
1 Cup Baby zucchini, chopped
2 Cups Cooked chicken, diced
1 Can Artichoke hearts, drained & quartered
½ Cup Sun dried tomatoes, chopped
1 Container Reduced fat pesto sauce
1 Tsp. Red pepper flakes
Salt
1 Cup Parmesan cheese, grated
Make pasta according to the package directions and drain. Sauté the red pepper, shallot, garlic and zucchini until soft. Stir in the remaining ingredients and toss with the pasta.
Spicy Shrimp with Avocado Dipping Sauce
½ Cup Lime Juice
2 Tsp. Olive Oil
½ Cup Red Onion, minced
¼ Cup Cilantro, chopped
2 Cloves Garlic, minced
1 Small Jalapeno, seeded and minced
¼ Tsp. Oregano
Salt & Pepper
1 ½ Lbs. Shrimp, cooked, shelled & deveined
1 Medium Avocado, chopped
1/3 Cup Low fat sour cream
2 Tblsp. Reduced fat mayonnaise
1 Tsp. Lime juice
Make a marinade out of the first eight ingredients and marinate the shrimp in it for an hour. Blend the last four ingredients in a food processor and serve with the drained shrimp.
Chicken Sausage Skewers
1 Pkg. Chicken sausage
1 Jar Roasted red peppers
1 Jar Marinated artichoke hearts
Basil leaves
Wooden skewers
Cut the chicken sausage into 1 inch circles and sauté until browned. Once cooled, spear the sausage onto a wooden skewer with one piece each of the remaining ingredients.
Wednesday, July 28, 2010
Fry Baby Fry...Or Not
Okay so I will admit it; I love fried chicken. I have since I was a little girl and my family worked for a local restaurant chain that made, in my opinion, the best chicken in the world. Combine some nicely spiced chicken with a small bowl of those slightly runny mashed potatoes that come out of a machine and I am happy! Even now whenever the girls in our little takeout stand open the chicken fryer the wafting scent of freshly fried chicken makes me euphoric. But seriously I can not eat the stuff too often or I would be as big as a house; so I have to find lighter ways to make my favorite food.
Now there is nothing wrong with Shake and Bake, but when you want to impress someone that is not what you should be putting on the table. So I have been searching for a super yummy baked recipe that maintains optimum juiciness and has just the right amount of zing. Something that many chefs are doing these days is brineing the chicken in lemon juice before breading and cooking, which got me thinking... and here it is, Spicy Lemon Chicken.
Begin by combining a can of thawed lemonade with a quarter cup of buttermilk, salt and pepper. Marinate the bone-in, skin-on chicken pieces in this mixture for at least four hours or up until overnight. For the fried coating combine about two cups of Panko breadcrumbs, one tablespoon of dried thyme, a quarter teaspoon of cayenne and the zest of about half a lemon in a freezer bag. Remove the chicken from the marinade and roll each piece in about a quarter cup of reduced fat mayonnaise before placing them in a bag and shaking until each piece is covered in the breadcrumbs. Place in a baking dish and bake at 400 degrees for thirty-five to forty minutes or until the skin is golden brown and crispy.
I do not have one of those mashed potato machines so I have to make due with instant mashed potatoes and for a finishing touch on the chicken, drizzle it with a little honey. Oh it was so good, crunchy, spicy, tangy and just a little sweet.
Spicy Lemon Chicken
2 pieces Leg/Thigh chicken cut in half
1 can Frozen lemonade mix, thawed
1/4 cup Buttermilk
Salt & Pepper
2 cups Panko breadcrumbs
1 Tlbsp Dried thyme
1/4 tsp Cayenne pepper
1 Tlbsp Lemon zest
1/4 cup Reduced fat mayonnaise
Marinate the chicken pieces in the lemonade, buttermilk, salt and pepper for at least 4 hours. Combine the breadcrumbs, thyme, cayenne and zest in a freezer bag. Roll the pieces in the mayonnaise and then coat in the breadcrumbs. Place in a baking dish and bake at 400 degrees for 35-40 minutes.
Now there is nothing wrong with Shake and Bake, but when you want to impress someone that is not what you should be putting on the table. So I have been searching for a super yummy baked recipe that maintains optimum juiciness and has just the right amount of zing. Something that many chefs are doing these days is brineing the chicken in lemon juice before breading and cooking, which got me thinking... and here it is, Spicy Lemon Chicken.
Begin by combining a can of thawed lemonade with a quarter cup of buttermilk, salt and pepper. Marinate the bone-in, skin-on chicken pieces in this mixture for at least four hours or up until overnight. For the fried coating combine about two cups of Panko breadcrumbs, one tablespoon of dried thyme, a quarter teaspoon of cayenne and the zest of about half a lemon in a freezer bag. Remove the chicken from the marinade and roll each piece in about a quarter cup of reduced fat mayonnaise before placing them in a bag and shaking until each piece is covered in the breadcrumbs. Place in a baking dish and bake at 400 degrees for thirty-five to forty minutes or until the skin is golden brown and crispy.
I do not have one of those mashed potato machines so I have to make due with instant mashed potatoes and for a finishing touch on the chicken, drizzle it with a little honey. Oh it was so good, crunchy, spicy, tangy and just a little sweet.
Spicy Lemon Chicken
2 pieces Leg/Thigh chicken cut in half
1 can Frozen lemonade mix, thawed
1/4 cup Buttermilk
Salt & Pepper
2 cups Panko breadcrumbs
1 Tlbsp Dried thyme
1/4 tsp Cayenne pepper
1 Tlbsp Lemon zest
1/4 cup Reduced fat mayonnaise
Marinate the chicken pieces in the lemonade, buttermilk, salt and pepper for at least 4 hours. Combine the breadcrumbs, thyme, cayenne and zest in a freezer bag. Roll the pieces in the mayonnaise and then coat in the breadcrumbs. Place in a baking dish and bake at 400 degrees for 35-40 minutes.
Wednesday, July 7, 2010
6th Circle of Hell
I know that since it is July I should expect hot days; but for God's sake it is HOT here. Understandably I do not live in the hottest place in the area, hence I am in the 6th Circle of Hell while those that live in the asphalt jungles are in the 7th Circle. Yesterday it was so bad that I filled up my bathtub with cold water and sat in it reading a magazine to cool off. And I am at the point where I would sell my mother for a swimming pool! The last thing I want to do on a hot steamy day is cook, but I need to eat so I scoured my cookbooks for some barely cooked meals. And I was inspired to make a French-Style Bistro Salad/Sandwich.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
Tuesday, June 22, 2010
Cooking The Brew
I have a challenge for you; name five households that do not have at least one beer in its refrigerator. I can, but that is because not too many of my friends or family members really drink. Myself, I do not like beer; frankly I do not understand why it’s so popular because I think it tastes nasty. But I have used it in recipes and have found that the flavor changes enough to be tolerable to my taste buds.
In order to write about this ingredient I needed to first do some research; and what I learned was interesting. Beer is actually one of the oldest beverages to be concocted, but historians have been unable to pinpoint it’s creation to one specific culture. It seems that everyone in the Mesopotamian Valley was brewing this stuff. Beer was the beverage of choice until the Romans came into power and deemed it fit only for barbarians; but by the Middle (dark) Ages is was back on top. From its beginning until the Industrial Revolution in the eighteenth century beer was brewed in the home, but those industrious Germans changed that by brewing commercially and in quantity. Nothing exciting happened to the brew until the Prohibition Era in America. At this time bootleggers took the traditional European recipes and watered them down to increase profits. This was good for business but bad for taste buds; the result was that Americans developed a taste for weaker beer, thus the rise of Budweiser, and the demise of actual beer. Well that is until the last twenty years or so when microbreweries began to bring back the classic recipes.
Possibly the most popular recipe I have found using the brew is Beer Can Chicken. First you need to mix together a dry rub for the chicken. Combine one tablespoon brown sugar, garlic powder and salt, three fourths a teaspoon each of pepper and paprika, half a teaspoon of dry mustard and a fourth of a teaspoon each of cayenne pepper and poultry seasoning. Now take your chicken and rub it down with a little olive oil and half of the rub, sprinkle the rest of the rub into the cavity of the bird. As for the featured ingredient, most of the versions call for a can of Budweiser but you can use any variety you have on hand. I personally pour the Bud down the drain and fill the can with Bass. (Most of the male population in my area would consider that alcohol abuse, but screw them; I think Bud is gross!) Anyway, open the can, punch an extra small hole in the top, place it in the center of a baking dish and lower the chicken over it until the can is just about completely inside the cavity. Cook this at 350 degrees for about an hour, once done remove the can with tongs. I found that the beer works perfectly with the sweet and spicy rub to flavor to the chicken, plus it makes the bird super moist.
Now we move on to a darker beer, a lager. This dish is Maple-Lager Chicken and is an adaptation of a dish served in a Washington restaurant. In a baking dish whisk together one twelve ounce bottle of lager, I use Harp, and one third cup of real maple syrup. (The imitation syrup doesn’t have enough maple punch to stand up to the beer). Then add one sliced large onion, four smashed cloves of garlic, two sprigs of fresh rosemary, salt and pepper. Place four salt and peppered pieces of chicken, legs or breasts, skin side up in the baking dish and bake at 350 degrees for about an hour. Once done make a roux from one tablespoon each of flour and butter and add the liquid from the baking dish to make a sauce. Serve this sauce over the chicken and a side of rice. The lager style beer lends a slightly nutty and faintly bitter balance to the maple syrup.
This last recipe calls for a full-on dark beer; it’s a hearty Beef and Guinness Stew. Start by browning five pounds of beef brisket cubes in a buttered skillet. Don’t freak out about the amount of meat, this will serve eight or leave you leftovers. Work in batches so that the meat gets a nice brown crust, if you crowd the pan everything will boil. Once you are done with the meat sauté four pounds of sliced onions and four large carrots in the same pan with butter. Once the onions are nice and caramelized put them and the meat into a Dutch oven. Once again in the same pan make a roux out of three tablespoons of butter and six tablespoons of flour, add one twelve ounce bottle of dark beer, such as Guinness, and three cups of beef broth. Bring this to a boil, whisking it until smooth and then pour it over the meat and onions. Cover the Dutch oven and cook the stew in a 325 degree oven for two hours, then remove the cover and cook another thirty minutes. Serve this testosterone fest of a stew over mashed potatoes.
There are other things you can do with beer such as using it as a substitute for steaming hotdogs and shellfish, adding it to deep-frying batter and into baked goods for added moisture. Be aware though, most of the alcohol will cook out; but trace amounts will remain so warn any guests who are sensitive to alcoholic beverages of your ingredients. The last thing you need as a hostess/host is to help someone off the wagon. So the next time you grab a beer from the fridge maybe you could use it in your dinner preparation as opposed to the beer pong table. And if you choose to imbibe please do so responsibly and don’t drink and drive.
Beer Can Chicken
1 Tlbsp Brown sugar
1 ½ tsp. Garlic powder
1 ½ tsp. Salt
¾ tsp. Black pepper
¾ tsp. Paprika
½ tsp. Dry mustard
¼ tsp. Cayenne pepper
¼ tsp. Poultry seasoning
1 3lb. Roasting chicken
1 12oz can Beer
Combine the first 8 ingredients into a rub. Rub the chicken down with olive oil and then about half of the rub, sprinkle the remaining rub into the cavity of the chicken. Open the can of beer and punch a small hole in the top and place it into the cavity standing upright. Bake at 350° for and hour.
Maple-Lager Chicken
1 12oz. Bottle Lager style beer
1/3 cup Real maple syrup
1 lg. Onion, sliced
3 cloves Garlic, smashed
2 sprigs Fresh rosemary
4 pieces Chicken, legs or breasts
1 Tlbsp Flour
1 Tlbsp Butter
In a baking dish whisk together the first 5 ingredients. Place the salt and peppered chicken into the sauce and bake at 350° for about an hour. Combine the flour and butter and whisk it into the sauce once chicken is removed to make a sauce.
Beef and Guinness Stew
5 lbs. Beef brisket cubed
4 lbs. Onion, sliced
4 lg. Carrots, sliced
3 Tlbsp Butter
6 Tlbsp Flour
12 oz. Bottle Guinness
3 Cups Beef broth
In batches brown the meat in a buttered pan. Once done caramelize the onions until soft, place both into a Dutch oven. In the previously used pan melt the butter and stir in the flour, let cook for a minute and then whisk in the beer and broth. Bring to a boil until smooth and thickened and pour into the Dutch oven. Cover and cook at 325° for 2 hours, then uncover and cook 30 more minutes. Serve over mashed potatoes.
In order to write about this ingredient I needed to first do some research; and what I learned was interesting. Beer is actually one of the oldest beverages to be concocted, but historians have been unable to pinpoint it’s creation to one specific culture. It seems that everyone in the Mesopotamian Valley was brewing this stuff. Beer was the beverage of choice until the Romans came into power and deemed it fit only for barbarians; but by the Middle (dark) Ages is was back on top. From its beginning until the Industrial Revolution in the eighteenth century beer was brewed in the home, but those industrious Germans changed that by brewing commercially and in quantity. Nothing exciting happened to the brew until the Prohibition Era in America. At this time bootleggers took the traditional European recipes and watered them down to increase profits. This was good for business but bad for taste buds; the result was that Americans developed a taste for weaker beer, thus the rise of Budweiser, and the demise of actual beer. Well that is until the last twenty years or so when microbreweries began to bring back the classic recipes.
Possibly the most popular recipe I have found using the brew is Beer Can Chicken. First you need to mix together a dry rub for the chicken. Combine one tablespoon brown sugar, garlic powder and salt, three fourths a teaspoon each of pepper and paprika, half a teaspoon of dry mustard and a fourth of a teaspoon each of cayenne pepper and poultry seasoning. Now take your chicken and rub it down with a little olive oil and half of the rub, sprinkle the rest of the rub into the cavity of the bird. As for the featured ingredient, most of the versions call for a can of Budweiser but you can use any variety you have on hand. I personally pour the Bud down the drain and fill the can with Bass. (Most of the male population in my area would consider that alcohol abuse, but screw them; I think Bud is gross!) Anyway, open the can, punch an extra small hole in the top, place it in the center of a baking dish and lower the chicken over it until the can is just about completely inside the cavity. Cook this at 350 degrees for about an hour, once done remove the can with tongs. I found that the beer works perfectly with the sweet and spicy rub to flavor to the chicken, plus it makes the bird super moist.
Now we move on to a darker beer, a lager. This dish is Maple-Lager Chicken and is an adaptation of a dish served in a Washington restaurant. In a baking dish whisk together one twelve ounce bottle of lager, I use Harp, and one third cup of real maple syrup. (The imitation syrup doesn’t have enough maple punch to stand up to the beer). Then add one sliced large onion, four smashed cloves of garlic, two sprigs of fresh rosemary, salt and pepper. Place four salt and peppered pieces of chicken, legs or breasts, skin side up in the baking dish and bake at 350 degrees for about an hour. Once done make a roux from one tablespoon each of flour and butter and add the liquid from the baking dish to make a sauce. Serve this sauce over the chicken and a side of rice. The lager style beer lends a slightly nutty and faintly bitter balance to the maple syrup.
This last recipe calls for a full-on dark beer; it’s a hearty Beef and Guinness Stew. Start by browning five pounds of beef brisket cubes in a buttered skillet. Don’t freak out about the amount of meat, this will serve eight or leave you leftovers. Work in batches so that the meat gets a nice brown crust, if you crowd the pan everything will boil. Once you are done with the meat sauté four pounds of sliced onions and four large carrots in the same pan with butter. Once the onions are nice and caramelized put them and the meat into a Dutch oven. Once again in the same pan make a roux out of three tablespoons of butter and six tablespoons of flour, add one twelve ounce bottle of dark beer, such as Guinness, and three cups of beef broth. Bring this to a boil, whisking it until smooth and then pour it over the meat and onions. Cover the Dutch oven and cook the stew in a 325 degree oven for two hours, then remove the cover and cook another thirty minutes. Serve this testosterone fest of a stew over mashed potatoes.
There are other things you can do with beer such as using it as a substitute for steaming hotdogs and shellfish, adding it to deep-frying batter and into baked goods for added moisture. Be aware though, most of the alcohol will cook out; but trace amounts will remain so warn any guests who are sensitive to alcoholic beverages of your ingredients. The last thing you need as a hostess/host is to help someone off the wagon. So the next time you grab a beer from the fridge maybe you could use it in your dinner preparation as opposed to the beer pong table. And if you choose to imbibe please do so responsibly and don’t drink and drive.
Beer Can Chicken
1 Tlbsp Brown sugar
1 ½ tsp. Garlic powder
1 ½ tsp. Salt
¾ tsp. Black pepper
¾ tsp. Paprika
½ tsp. Dry mustard
¼ tsp. Cayenne pepper
¼ tsp. Poultry seasoning
1 3lb. Roasting chicken
1 12oz can Beer
Combine the first 8 ingredients into a rub. Rub the chicken down with olive oil and then about half of the rub, sprinkle the remaining rub into the cavity of the chicken. Open the can of beer and punch a small hole in the top and place it into the cavity standing upright. Bake at 350° for and hour.
Maple-Lager Chicken
1 12oz. Bottle Lager style beer
1/3 cup Real maple syrup
1 lg. Onion, sliced
3 cloves Garlic, smashed
2 sprigs Fresh rosemary
4 pieces Chicken, legs or breasts
1 Tlbsp Flour
1 Tlbsp Butter
In a baking dish whisk together the first 5 ingredients. Place the salt and peppered chicken into the sauce and bake at 350° for about an hour. Combine the flour and butter and whisk it into the sauce once chicken is removed to make a sauce.
Beef and Guinness Stew
5 lbs. Beef brisket cubed
4 lbs. Onion, sliced
4 lg. Carrots, sliced
3 Tlbsp Butter
6 Tlbsp Flour
12 oz. Bottle Guinness
3 Cups Beef broth
In batches brown the meat in a buttered pan. Once done caramelize the onions until soft, place both into a Dutch oven. In the previously used pan melt the butter and stir in the flour, let cook for a minute and then whisk in the beer and broth. Bring to a boil until smooth and thickened and pour into the Dutch oven. Cover and cook at 325° for 2 hours, then uncover and cook 30 more minutes. Serve over mashed potatoes.
Subscribe to:
Posts (Atom)
