Archive | Meat RSS feed for this section

Bourbon and Rosemary Roasted Chicken

2 Jun

 

 

 

 

IMG_1613

 

So would you like to add a quick, easy, and tasty chicken dish to your recipe box that you can whip up even on weeknights when you are exhausted? If so, look no further than this delectable specimen from the Garden and Gun blog.  As you may recall, I already have a recipe for what I consider to be the best oven roasted chicken. But if you’ve tried it or read the recipe, you know that it is a little time-consuming. I mean, it can be done on a weeknight but it’s best if you do some of the prep work in advance.

This recipe, though, is so easy, you can get the bird into the oven within about 15 minutes. And you should have most of the ingredients on hand, except maybe the fresh rosemary but that will keep for a while or you could just grow some outside your back door.

I have made this chicken now 3 or 4 times and each time it is moist, tender, and very flavorful.  Mr. Homemaker gives this dish his seal of approval so chances are your hungry man will, too. If you are like me and don’t like bourbon, don’t worry, it isn’t a strong flavor. If you’re like someone else in my house and you like bourbon, you could always increase the amount in the recipe to bring out the bourbon flavor.

As I talked about in my other chicken recipe post, trussing the chicken helps it cook evenly.  Watch this video for a good how-to. This recipe also involves preheating a cast iron skillet in a very hot oven.  Needless to say, this should necessitate care as the chicken and sauce will both sputter when added.  Wear your oven mitts.

 

IMG_1614

 

 

Roasted Rosemary-Bourbon Chicken

Adapted from Garden and Gun blog

1 whole chicken, 3 to 4 pounds, rinsed and patted dry
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon olive oil
1 teaspoon minced fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons molasses
2 tablespoons bourbon
1 teaspoon Dijon mustard

Place an average-size cast iron skillet on the lowest rack of the oven and preheat to 500F.  Season the chicken all over, inside and out, with the salt and pepper, then rub with the olive oil. Truss the chicken.

Combine the rosemary, soy sauce, honey, molasses, bourbon, and Dijon mustard in a small saucepan. Cook over medium heat until just warm then remove from the heat and set aside.

When the oven and pan are preheated, place the chicken — breast side up — into the skillet and cook at 500F for 10 minutes. Reduce the oven temperature to 350F and pour the prepared sauce all over the chicken.  Be careful because it will sputter. Continue to roast the chicken at 350F, basting with the sauce in the bottom of the cast iron skillet every 10-15 minutes. Cook until the chicken is done, the juices run clear, and a meat thermometer inserted into the breast reaches 160F.  This portion of cooking usually takes 30-45 minutes for me but will vary based on the size of your bird.

Once the chicken is done, remove from the oven and let cool for 10 minutes. Transfer the chicken to a carving board and place the skillet on the stove over medium-high heat.  Heat to a boil and boil for about 1 minute, or until the sauce has thicken slightly.

Cut the chicken into pieces and serve with the sauce. And maybe some Granny-Style Green Beans and mashed sweet potatoes.

 

IMG_1619

 

Tags: , , , ,

Chicken and Orzo Salad

9 May

IMG_1270

 

I hope everyone is enjoying their Me Made May so far. I will have an outfit compilation post for you soon. But in the meantime, here’s a delicious, fresh pasta salad for you, perfect for a Mothers’ Day brunch.

This recipe is another favorite from the Junior League of Mobile’s Bay Tables cookbook (click here for other Bay Tables favorites). I made this salad most recently for a friend’s son’s first birthday party. According to my friend, it was a hit. I find it best when made the day before so the flavors have a chance to marry. But it’s also good eaten right away :)

 

Chicken and Orzo Salad

Yield: 20 servings

1 chicken cut into pieces (you can ask the butcher to do this for you)
1 tablespoon Dijon mustard
1/2 cup red wine vinegar
1 cup olive oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped fresh basil
1 pound orzo
2 cups slivered toasted almonds
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped celery
1 pound cherry tomatoes, cut into halves
Salt and pepper to taste
1 package crumbled feta cheese, optional

Boil chicken in a large stockpot, seasoning as desired. Cook until done. Remove chicken from stock and set aside to cool. Reserve stock for cooking pasta. Once chicken is cool, chop or shred into bite-size pieces.

Combine mustard, vinegar, oil, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and basil in a bowl and mix well.

Cook the orzo in the reserved stock according to package directions until firm and tender. Drain, then let stand until cool. Toss with 1/3 of vinaigrette.

Toss the chicken with 1/2 of the remaining vinaigrette. Add the orzo, almonds, red and green pepper, celery, and tomatoes. Add the remaining vinaigrette and toss to mix well. Season with salt and pepper to taste. Cover and refrigerate until well chilled. Serve cold.

Crumbled feta cheese can be added to the chilled salad before serving, if desired.

 

IMG_1268

Tags: , , ,

Fish Tacos

13 Aug

 

Is all this talk about sewing making anybody out there hungry?  Well, I’ve got the perfect fix for that — these delicious tacos stuffed with honey and cumin glazed crispy fried fish and spicy chipotle slaw.  Mr. Homemaker and I enjoy making these tacos together when we have a little extra time to spend together in the kitchen, usually on a weekend afternoon.  With a little preplanning you could definitely turn this into a weeknight meal as well though.  We discovered these tasty treats a few years ago and have shared the addiction with many of our friends and family since then.

While the recipe calls for tilapia, you can substitute any mild white fish you have on hand.  For this batch, we used some red snapper from our deep freeze that was caught by yours truly last summer.  We have also made them with the day’s fresh catch of bass and bream from the family pond.  Either way they are delicious.

 

 

One word of caution, the original recipe, linked here, calls for way more chipotles in adobo than we think is necessary (and we aren’t wimps about spice).  I have modified the recipe I am presenting here but if you are sensitive to heat, please start with 1/2 or 1/3 the amount of chipotle paste and increase it to taste.  It is some pretty spicy stuff!

So gather round your favorite peeps, whip up a batch of refreshing drinks (maybe some of these), and have a fish taco fiesta soon!

 

 

Fish Tacos

Serves 4

  • 1 pound tilapia fillets, cut into chunks
  • 1/2  plus 1/3 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 cup mayonnaise
  • 1 tablespoon pureed chipotle pepper with sauce*
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • salt and ground black pepper to taste
  • 1 cup vegetable oil for frying
  • 2 cups 3 color coleslaw blend
  • 1 cup minced fresh cilantro leaves
  • 8 (7 inch) flour tortillas, warmed

*I take a whole jar of chipotles in adobo sauce and puree it in the food processor.  I then transfer the puree to a resealable container and keep it in the fridge to use as needed.

Directions

  1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.  (We have marinated for as little as 30 minutes with good results.)
  2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
  3. To make the chipotle mayonnaise dressing, whisk together the mayonnaise, pureed chipotle sauce, 1/4 teaspoon salt, and cayenne pepper. Cover, and refrigerate until needed.
  4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
  5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
  7. Place the tortillas on a flat surface, and spread each with a little bit of reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Tags: , ,

Impress Your Guests Roasted Chicken

23 Apr

I had planned to give you this recipe before Easter.  Sorry.  I had a crazy number of birthday cakes to bake and numerous other obligations that kept me from typing the last few steps of the recipe and clicking publish.  But better late than never, right?

I thought it would be a good idea to give you a recipe for a showstopping main dish — a dish that will silence your harshest critic, boost your kitchen confidence, and go from oven to table with minimal effort.

The method for this recipe came from one of my favorite cookbooks that I have mentioned before, but I have modified the ingredients to suit my own tastes.  Originally, the chicken was cooked on a bed of root veggies such as rutabagas, parsnips, and turnips.  I have made the original version before, but we prefer my modified version.  So feel free to adapt it as you see fit.

There are a few steps that will ensure your chicken is top-notch.  First, plan ahead and leave your chicken uncovered in the fridge for a day or two.  This will give your chicken nice crispy skin once roasted.  At first you may be repulsed by the idea of leaving a bare chicken in your fridge.  I sure was.  Once you eat the naked chicken, however, you will start advertising your refrigerator as a nudist colony for poultry :)

Second, make sure your chicken is at room temperature before you put it in the oven — don’t put it in the oven straight out of the fridge.  Also, truss your chicken to help it cook more evenly.  See this video here for a great demonstration on how trussing is done (but please don’t let your hair hang in your chicken).

Make sure to cook the chicken to the proper temperature.  My chicken was a roaster and came with its own little temperature gauge that popped out when it reached 160 degrees (and it was accurate).  But it is definitely a good idea to invest in a meat thermometer like you see in the top photograph (for around $10).  Finally, be sure to let the chicken rest on the cutting board for 20 minutes before carving to allow the juices to redistribute.  This will ensure that every bite of your bird is extra juicy and moist.

 

Whole Roasted Chicken on a Bed of Vegetables

One 4- to 4 1/2-pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
8 medium carrots, peeled, trimmed, and cut in half
8 cipollini onions, whole (you could substitute 2 or 3 small, quartered yellow onions)
8 small red-skinned potatoes, scrubbed
8 small Yukon gold potatoes, scrubbed
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature
 
  1. Let chicken stand uncovered in refrigerator for 1 to 2 days to dry out the skin.
  2. Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.
  3. Preheat oven to 475 degrees.
  4. Remove the neck and innards if they are still in the cavity of the chicken.  Cut out the wishbone with a paring knife to make carving easier.  Generously season the inside of the cavity with salt and pepper, add 3 of the garlic cloves and 5 of the thyme sprigs, and massage the inside of the bird to infuse it with the flavors.  Truss the chicken (see video link above).
  5. Combine all the veggies and the remaining garlic and thyme in a large roasting pan or iron skillet.  Toss with 1/4 cup of the oil and season with salt and pepper.
  6. Rub the remaining oil all over the chicken.  Season generously with salt and pepper.
  7. Make a nest in the center of the vegetables and nestle the chicken in it.  Cut the butter into 4 or 5 pieces and place over the chicken.
  8. Put the chicken in the oven and roast for 25 minutes.  Reduce the oven temperature to 400 degrees and roast for an additional 45 minutes, or until the temperature registers 160 degrees in the meatiest portion of the bird — the thighs, and under the breast where the thigh meets the breast — and the juices run clear.  If necessary, return the bird to the oven for more roasting; check it every 5 minutes.
  9. Transfer the chicken to a carving board and let it rest for 20 minutes.
  10. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juices.
  11. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Tags:

Weekend Round Up

18 Feb
 

Don’t you hate it when you finally have a day off and you still wake up at 6:30 AM?  Today is my first day off after 12 days straight of nursery rounds, office hours, and after-hours calls and I was looking forward to snoozing until at least 8!  Oh well.  I got up and ate my usual Nutella toast and decided to let y’all know the things I’ve been working on over the past few weeks.  I have to run out for a new pair of fabric shears today but hopefully after that I will get some of these unfinished projects wrapped up!

From the Sewing Room

Here are some of my current fabrics under construction:

 
This was my first time scanning fabric. I promise there isn’t a stain in the middle.
  This Marc Jacobs stretch cotton will involve this cute peplum — that’s all I’m telling you for now!  It’s ready to be finished now that my wonderful alterations expert, Lisa, helped me finish fitting it.
 
 
 

This stretch Tahari suiting has shades of fuschia, coral, and green on a peachy background.  I am practicing lining and seam finishes with this one.  I hope to wear it to work one day this week so I will show you pics when it is done.  Please notice my lovely fuschia serging thread.  I finally got brave enough to change the thread on my serger all by myself! :)

 
 
 

These dots have been underway the longest.  They are the skirt for my Bombshell Dress from the Sew Retro class on Craftsy.  I am having fitting issues with the bodice so I may go ahead and finish the skirt to wear until I can get some professional help with the bodice.

From the Kitchen 

On the cooking front, I made three really good recipes from the interwebs this week but didn’t have a chance to snap a pic of any of them.  The first one is a regular in my rotation.

 I like Tiny Urban Kitchen‘s method of steak preparation because it eliminates all the guess work.  While my husband is usually in charge of cooking the steaks in our house (he is the steak whisperer, after all), occasions arise where I may be called on to complete the task.  Enter steak prep method for the immensely OCD :O

 To accompany our steaks, I tried Ina Garten’s roasted asparagus.  It was perfect for a weeknight meal (and would also be a great low maintenance side for a big dinner party).  This is super easy and involves tossing trimmed asparagus with olive oil, seasoning with salt and pepper, and roasting on a pan at 400 degrees for 25 minutes.  There.  Now you don’t even need to click the link.

Photo look too good to be taken by me? You're right -- it's from Bo's Bowl.

Finally, I made Bo’s Bowl’s Strawberry Cream Cheese Muffins to use up some waning strawberries from the farmer’s market — delish!  I took the leftovers to the nurses at the hospital and they were gone within minutes.  Be sure to check out Bo’s blog — he also hails from the Heart of Dixie.

So that’s it for this week.  Stay tuned for a fully-loaded Mardi Gras recipe just for you in the next few days, as well as some fun Mardi Gras trivia.  Have a good Saturday!

Tags: , , ,

Follow

Get every new post delivered to your Inbox.

Join 124 other followers