Wednesday, June 3, 2020

Seeking Roast Chicken Perfection

I’m on  quest to make the perfect roast chicken. I keep trying new methods and new recipes. Today I decided to try roasting at a high heat of 500 degrees (F) inspired by Chef Michael Symon with a little Ina (Garten) of course.

Here’s what you need:

- A whole chicken
- Lemon
- Head of Garlic
- Thyme (optional)
- Salt
- Butter
- Carrots (optional)
- Kitchen Twine (optional)

Here’s what you do:

- Preheat your oven to 500 degrees F (yep)
- Put a big cast iron skillet in the oven to preheat too. I didn’t have one but I bought mine at Home Depot online. I think it was a 13.25 inch one. They sell tons of kitchen stuff online at Home Depot.
- While the oven and pan are preheating, prepare the chicken. How do you do that?
- Here’s what you do:

-Pat the chicken dry with paper towels so the skin gets crunchy
- Pull out the bag of stuff in the cavity and throw it out or find a use for it
- Cut a head of garlic in half
- Cut a lemon in quarters
- Shove the lemon, garlic and thyme in the cavity
- Tie the chicken legs together with twine
- I also sliced some lemon slices and put them under the breast skin with some thyme
-  Melt some butter (maybe 2 tablespoons)
- Put the chicken in the hot skillet
- Paint the butter on the whole chicken
- Salt liberally
- Roast for ~45 mins (mine was a 3.5 lb chicken)

-While the chicken is roasting, peels some carrots
- When the chicken is done, take the chicken out of the pan and let it cool for about 20 mins on a cutting board
- Put the skillet with all the left over drippings on your stove on high and add the carrots and stir. Throw in the lemons and garlic from the cavity. Add salt. Cook and add water at times to keep the pan sizzling.
- Throw out the Lemons and Garlic

When the chicken is able to be handled, slice into 8 pieces. All kinds of you tubes on how to do it right. 


Tuesday, May 5, 2020

Quarantine Cinco De Mayo Tortilla Chip Crusted Shrimp

Cinco de Mayo to me, means celebrating with Chips, Queso and Margaritas at my local Mexican Restaurant patio.

Staying at home, I couldn’t help but throw together a Mexican inspired dish with what I had on hand. Tortilla chip crusted shrimp with Guacamole and chips!

knew I wanted Tortilla chips, so I started there. I had a fresh bag of lime flavored (thanks Instacart substitutions) in the pantry. I also had a half started bag of tortilla chips that was a little stale 🤷🏻. If Im going to eat chips, Im not eating stale chips.....but quarantine times call for quarantine measures. What could I do with the opened bag? Cant throw those babies out!  Aha, I will grind them up in my magic bullet blender. Poof - I have tortilla chip crumbs. What else do I have?  Shrimp I need to use in the fridge! I will dip those in the chip crumbs. 🧐

And then it began!


- Raw Shrimp (peel them and take tails off). Maybe a pound?
- Avocados (I used two small hass)
- Red Onion (I used about 1/4 giant red onion). Chop it.
- Lemon (or lime - I like lemon). Squeeze the juice.
- Salt, Garlic Powder and Cumin
- Fresh Chips and stale chips (ha or you could use all fresh!)
- Sour cream (optional)

And then:

- Crush up some chips in a blender/chopper until looks like sand
- Coat shrimp in the chip crumbs (they will be a little damp from rinsing them before you coat them so the chip crumbs stick)
- Melt some butter and olive oil (butter alone will burn) in a sauté pan on medium high
- Sauté shrimp a minute or two on each side. I did two batches to not crowd the pan.
- Salt the shrimp with sea salt

Make the guacamole:

- Mix together the juice of a lemon, the avocados, salt, onion, garlic powder and cumin. Mash with a fork til creamy.

Serve the shrimp with the guacamole, chips and sour cream.

You are done! De nada!

Saturday, May 2, 2020

Quarantine Grilled Steaks, Potatoes and Beets

It’s a sunny beautiful Spring Day in Atlanta and it feels like Summer. My Blue Apron box is lost in transit with FedEx for the second week in a row. Whole Foods via Amazon Prime to the rescue with delivery in two hours.

What you need:

Skirt steak (or similar)
Potatoes (I’m using small Tri color potatoes)
Onion (I’m using white)
Red Beets (about 3 or so)
Pesto (I had a packet of pesto left over from something)
Banana peppers (optional)
Parsley (optional)

Here’s what I did:

- Pour some Worcester sauce, olive oil and sea salt on the steak. Let marinate. Overnight would be best, but I did for about an hour
- Boil Water
- Cut potatoes in half and beets into quarters
- Drop into salted and boiling water
- Preheat grill outside
-  Let potatoes and beets parboil and small dice an onion, a handful of banana peppers, and some parsley
- Peel and slice the orange
- Put orange into a bowl with banana peppers. Pour a little white balsamic if you have it over them and a pinch of sea salt
- In another bowl, put the onions, parsley, a pinch of salt, and pesto it you have it
- Drain beets and potatoes and put some olive oil and salt on them
- Go put steak on grill and potatoes/beets on grill. The potatoes/beets will need to go on a piece of aluminum foil so it doesn’t fall down the grates
- Flip the steak once nice and charred
- Once other side cooked take the steak inside and let in rest covered in aluminum foil loosely
- Let potatoes/beets stay on grill about 5 -10 mins more
- Slice steak
- Put beets in bowl with oranges
- Put potatoes in bowl wirh onions/parsley/pesto

That’s it!