ROAST CHICKEN with PAN SAUCE

ROASTED CHICKEN with PAN SAUCE

The Bird

Pan Sauce aka gravy
   
Never doubt it. This will make you a legend. Use a 10-inch cast iron skillet or one of those heavy10 to 12-inch aluminum saute pan/skillets they use in restaurants.

One 3- to 4-pound chicken
1 lemon and/or 1 medium onion, quartered
Kosher salt
About 1 hour before cooking the chicken, remove it from the refrigerator, and rinse it. If you intend to make a pan sauce, cut off the wing tips and add them, along with the neck if you have it, to the pan in which you will roast the bird.

Truss the chicken or stuff it with the lemon or onion, or both. (for minimal "trussing" just tie the tips of the legs together, you want to keep a lot of air from getting inside). Salt it and set it on a plate.
　
Preheat the oven to 450 degrees or 425 if you’re concerned about smoke. Set the oven on convection if that’s an option. Put the chicken in an oven-proof frying pan and slide it into the oven.
　
After 1 hour, check the color of the juices-poke it with a skewer or similar weapon. If they run red, return the chicken to the oven and check it again in 5 minutes. Remove the chicken from the oven and let rest for 15 minutes before carving it. Carve the chicken and serve.

Rustic Sauce
1/2 yellow onion, thinly sliced
1 carrot, thinly sliced
1/2 cup white wine

Put the pan in which you have just roasted a chicken over high heat and cook any remaining skin for 1 minute or so. The juices will cook down and stick to the bottom of the pan. Pour off all but 1 or 2 tablespoons of the rendered fat if you wish. Add the onion and carrot and stir with a flat-edged spoon to coat the vegetables with the fat. Cook until the onion is translucent, 3 to 4 minutes.

Add the wine and deglaze the pan, scraping up the caramelized bits. Cook all the wine off (the fat will begin to crackle). Continue to cook until the onion and carrot are caramelized, 1 to 2 minutes. Add 1 cup hot water, deglaze (scrape) the pan again, and let the water cook down completely. When the crackling begins, stir the onion and carrot until they become nicely caramelized. Add another 1 cup hot water and cook until reduced by about two-thirds.
Posted by Charlie at 11:02 AM
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COCHON DE LAIT

COCHON DE LAIT

1 30 pound pig with feet, ears and tail intact (when dressed approximately 20 pounds) will fit in conventional oven
Paste:
1/2 cup salt
1/2 cup cayenne
1 Tbsp. garlic salt
1/4 cup vinegar
1/4 cup oil

Place pig in large pan.  Rub pig inside and out with paste.  Marinate overnight.  When you are ready to roast pig curl rear feet and extend fore legs.  Place tent of foil over pig, loosely.  Bake for three hours at 275°.  Remove foil, raise heat to 300° and bake for four hours or until done.  While pig is still hot,  glaze with pan drippings.  Insert apple in mouth.  Use dark grapes for the eyes.  Decorate around pig with fresh fruit and flowers.  Cover feet with parsley.  Place a gold paper crown on pig's head and tie Mardi Gras colored ribbon (purple, green, gold) around tail.

SWEET POTATO ICE CREAM

maple cinnamon sweet potato ice cream 
Use cooked purple yams if you can find them,

1 can full fat coconut milk (13.5 fl oz)
6 ounces cooked sweet potato (for the sweet potato purists, technically, you want Yam – the orange centered one)
4 tablespoons maple butter (maple syrup fine too)
3/4 teaspoon ground cinnamon
pinch of pink salt


1. Usually I put 3 tablespoons of sweet (maple butter, maple syrup, coconut nectar, raw unpasteurized honey) in homemade real food ice creams. This tasted better to my palate at 4 tablespoons… you can always try three and give it a taste after all ingredients are mixed (step #3 in directions) and then add a fourth if you think it needs it.

2. You’ll need an ice cream maker (this is the one I use) OR you can try one of these six ways of making ice cream if you do not have an ice cream maker. Directions below are for using an ice cream maker.

SWEET CORN ICE CREAM

SWEET CORN ICE CREAM

• 1 Cup Whole Milk
• 2 Cups Heavy Cream
• 6 oz (3/4 cup) granulated sugar
• 5 egg yolks
• 1 teaspoon vanilla extract
• pinch of salt
• 2 large ears fresh corn
• Cut the kernels from the cobs and puree in a blender or food processor unIn a small saucepan combine the milk, cream and pureed corn with 1/2 the sugar and the corn cobs

Heat over medium-high until the milk is scalding, be careful not to let it boil overTurn off the heat, cover the pot and allow to steep fw

Instructions

• Cut the kernels from the cobs and puree in a blender or food processor until smooth
• Cut the cobs in 1/2
• In a small saucepan combine the milk, cream and pureed corn with 1/2 the sugar and the corn cobs
• Heat over medium-high until the milk is scalding, be careful not to let it boil over
• Turn off the heat, cover the pot and allow to steep for 1/2 hour
• Remove the cobs from the pot and set aside
• Reheat the milk mixture to scalding
• While the milk is heating whisk together the yolks and the remaining sugar

Whisk the warm milk into the yolk mixture then return the entire mixture to the saucepan

• Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula
• Add the vanilla extract
• Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid
• Discard the solids and add the cobs back to the warm custard
• Cool for at least 3-4 hours or overnight
• Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard
• Run in your ice cream machine according to the manufacturer's directions
• Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container
• Freeze overnight before serving

NO BAKE CHOCOLATE PEANUT BUTTER CUP BARS

• NO BAKE CHOCOLATE PEANUT BUTTER CUP BARS
• Vegetable-oil cooking spray 
• 16 ounces creamy peanut butter, such as Jif (1 3/4 cups) 
• 1 stick plus 6 tablespoons unsalted butter, melted 
• 1 teaspoon pure vanilla extract 
• 2 cups confectioners' sugar 
• 6 ounces semisweet or bittersweet chocolate, chopped (1 cup) 

DIRECTIONS 

1. Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners' sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
   
2. Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
   
3. Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
   
4. Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.
   

SOUTHERN MILK AND HONEY CORN ON THE COB

SOUTHERN MILK AND HONEY CORN ON THE COB

• 8 ears of non-GMO verified organic sweet corn
• Water
• 1 cup of whole milk
• 1/2 cup of heavy cream
• 1-stick of unsalted butter
• 3 tablespoons of organic honey
• 1 tablespoon of Cajun Seasoning or more
• 1 teaspoon of kosher salt
• freshly ground peppercorns
• dash of cayenne pepper
• chopped parsley for garnish, optional

DIRECTIONS 

1. Remove the corn husks from the ears of corn, rinse well to remove any corn silk.
2. You can cut the ears of corn to the desired size or leave the corn on the cob whole if desired at this time.
3. Fill a large pot midway with water,  add the corn on the cob,  whole milk, heavy cream, unsalted butter, organic honey, Cajun seasoning, kosher salt, freshly ground peppercorns, and cayenne pepper, place on low heat to warm milk and melt butter.
4. Slightly raise the heat under the large pot to low-medium heat, careful not to let corn boil, you will want to simmer the corn for about 10 minutes or so.
5. Remove from the pot and serve while hot.

TOMATO BASIL LASAGNA ROLLS

Consider adding mushrooms,spinach in place of the artichoke hearts.


TOMATO BASIL LASAGNA ROLLS

10 uncooked lasagna noodles
1 cup finely chopped sweet onion
2 teaspoons olive oil
3 garlic cloves, minced and divided
1 (24-oz.) jar tomato-and-basil pasta sauce
1 1/2 teaspoons sugar
1/4 teaspoon dried crushed red pepper
1 cup low-fat ricotta cheese
2 ounces 1/3-less-fat cream cheese, softened
1 (14-oz.) can baby artichoke hearts, drained and quartered
1 large egg white, lightly beaten
1/4 cup torn fresh basil
1/4 cup (1 oz.) freshly shredded Parmesan cheese
Toppings: fresh basil, Parmesan cheese





Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.


Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.


Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.



Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.


Note: We tested with Classico Tomato & Basil pasta sauce.

SUMMER SUCCOTASH

Classic Succotash

Ingredients

• 2 cups fresh lima beans
• 1/2 small yellow onion
• 4 fresh thyme sprigs
• 1 garlic clove
• 3 uncooked bacon slices
• 1 medium-size sweet onion, chopped
• 3 cups fresh corn kernels (about 6 ears)
• 1 pt. cherry tomatoes, halved
• 2 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons chopped fresh chives

• Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow oniothyme, and garlic.
  
• Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
  
• Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

OVEN POLENTA

BAKED POLENTA
AKA Last night's dinner-Cook as directed below.  Call it Poenta because I like the sound of the word as I lick the roof of my mouth in pronouncing it.  When done serve it any way you like; limited only by your imagination.  Serving it with Italian or some other cheerful rope sausage is traditional.  We went vegetarian which is just as good, if nor better-TRY THIS:  Plop down 4 good rounds of fresh Mozzerella on each dinner plate, or a bowl for me.  Then a generous portion of fresh spinach, sautéed not-quite-long enough with a little olive oil and beaucoup de garlic.  Then about three generous slabs of painfully ripe, fat, red tomato- surmounted by an Everest of the Polenta.  That's the way we roll!

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)
DIRECTIONS

STEP 1
Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
STEP 2
Remove from oven, and add milk, butter, and marjoram; whisk briskly.
Serve.

RESTAURANT STYLE SALSA

Restaurant Style Salsa


total time: 5 MINUTES
Ingredients:

1 can (28-Ounce) Whole Tomatoes (drained)
2 cans (10-Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
¼ cup chopped onion
1/2 -3/4 cup Cilantro, finely chopped (more or less to taste)
1 1/2 TB fresh lime juice
1 teaspoon minced garlic
¼ teaspoon Kosher Salt
Pinch of sugar (optional)

If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin
Directions:


Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors. Serve with tortilla chips or on top of your favorite Mexican dish.


Feel free to use fresh tomatoes if they are in season.