Archive for the 'Recipe' Category



Flannery’s Burger and Potato Crisps

http://www.bryansfinefoods.com/index.php?info=burgerPicks

This was the blend we chose: “The Soon to be Illegal: 50% Wagyu Chuck (Step 1), 25% Wagyu Shortribs (Step 2), 25% Wagyu Fat Blend (Step 3). The fat percentage of this beauty is around 26%, and the flavor score on is a solid 5.”

“The Soon to be Illegal” Flannery Burger Meat

Burger grilling – The burger meat is so fatty that I suggest you pan fry them instead of grilling to prevent flare-ups.

Finished Burger – before condiments are added. “Dress” according to your preference. We just used mustard and tomato as we didn’t want to obscure the meat.

Potato crisps

Recipe for Crisps:

Brush a baking sheet well with some of the oil.  (The potatoes have a tendency to stick).  In a food processor fitted with 2mm slicing disk or hand-held slicing disk, slice thin the potato on the diagonal (cut one end of the potato on the diagonal to facilitate this) and arrange the slices immediately in one layer on the sheet. Brush the slices with a little more oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400 oven for 12 to 15 minutes, turning once, or until they are golden brown.  Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool.

Ham and Melted Cheese

This is a silly non-recipe

I am going to date myself big time – fondue pots were all the rage as wedding presents many, many years ago. Well, what do you do with those fondue pots, collecting dust in the back of your cupboard? Use them, but in a different way.

Get whatever ham you like – just not the pre-sliced stuff in a package. You want quality ham. Also buy the best French bread you can find.  You can buy the fondue in a package, if you are pressed for time.  I told you this was a non-recipe – you notice the emphasis on buy. Have all ingredients ready on the table  so each person builds their own sandwich.

Melt fondue in pot and lightly toast bread. Arrange ham slices on a plate. Each person then “makes” their own sandwich – bread, ham slices, spoon fondue on top.

The composed sandwich

Roast Chicken

ROAST CHICKEN – loosely based on Robuchon’s recipe

1 free range chicken, approximately 4 1/2 to 5 pounds
Unsalted butter – 1 stick
1 tablespoon rosemary plus 2 sprigs
1 tablespoons thyme plus 2 sprigs
2 whole heads of garlic, unpeeled, cut in half horizontally plus 2 cloves peeled
Salt and pepper to taste
1/2 to 1 cup white wine

Save neck and giblets.

Loosen the skin from the breast and wiggle your fingers in over the meat, separating skin from breast meat. BE VERY CAREFUL NOT TO TEAR THE SKIN.

Leave the chicken, uncovered, on a sheet of foil in the refrigerator the night before roasting. The skin will become dry and taut. This makes for a crispier skin.

Make a compound butter. For a 4 1/2 pound bird use one stick of unsalted butter.
Beat one stick of unsalted butter until fluffy. Add 1T of the chopped fresh rosemary and 1T of the chopped fresh thyme to the butter. Mix well. Can be made ahead, but let the compound butter come to room temperature before using.

2 hours before roasting, take the chicken out of the refrigerator and let come to room temperature. Dry chicken, if needed.

Preheat oven to 425.

Just before roasting: Spread the compound butter under the skin of the bird. Put a dab of butter on your fingers and smear it directly over the meat. You need only a thin ( I like more than very thin) coverage.

Salt and pepper the inside cavity of the chicken. Put 2 peeled garlic cloves, 1 sprig of thyme and 1 sprig of rosemary into cavity. Truss the bird loosely with twine.

Smear compound butter on outside of bird. Salt and pepper outside of bird.

Place the chicken on its side in the baking dish. Along side the chicken, scatter the reserved neck, the halved garlic heads ( cut side up), the rosemary and thyme. Place the baking dish in the center of the oven and roast, uncovered for 20 minutes. Baste the chicken, turn it to the other side, and roast for another 20 minutes. Baste again, turn the chicken breast side up, and roast for 20 minutes more, for a total time of 1 hour. These times are for a 4 3/4 to 5 pound bird. By this time the skin should be a deep golden color. (I don’t do this next part – Original recipe – Reduce the heat to 375 and baste again. Roast until juices run clear when you pierce a thigh with a skewer, about 15 minutes more.)

I let it roast for 1 hour only for a bird that weighed about 4 3/4 pounds -

Remove the dish from the oven and season the chicken with salt and pepper. (I don’t do this) Transfer the chicken to a platter and place it at an angle against the edge of an overturned plate, with its head down and tail in the air. Let it rest for at least 10 minutes. The chicken will continue to cook as it rests.

To make the jus – put pan over heat on the stove and deglaze with wine. Let simmer a bit and strain.

Chicken resting

jus

Barbecue Chicken Dinner

Barbecue Chicken, Corn on the Cob, Cole Slaw, Potato Salad, Corn Bread

CLARK’S BARBECUED CHICKEN (adapted from Bon Appetit)

The marination and slow cooking process produces very moist chicken. Clark’s distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.

10 cups (or more) cold water

2 cups (packed) golden brown sugar

1 tablespoon coarse salt

about 6 to 8 pounds of chicken – thighs, breasts (discard rib bones), legs

1 cup (approximate) Clark’s Barbecue Sauce*

1/4 cup (approximate) Clark’s Ole #8 Rib Rub*

Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.

Preheat oven to 300°F. Drain chicken; pat dry. Place chicken, skin side down in single layer on heavy large baking sheet with rim. Brush each chicken with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken over. Brush each with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.

Bake chicken skin side up until chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.

Serves 4.

Bon Appétit - July 1995

To order Clark’s Barbecue sauce and Rib Rub see here:

http://clarksoutpost.com/cgi-bin/clarksbbq/023.html?id=r3K9cGuF

http://clarksoutpost.com/cgi-bin/clarksbbq/022.html

from Clark’s Outpost Barbecue, Tioga, Texas

Shad Roe

It was beautiful in Los Angeles, the operative word is was, about 70 degrees and sunny that I was having spring thoughts. Now we are in a deluge of rain, but at least we are not freezing and caught in a blizzard.

One of my most favorite spring foods is Shad Roe.

Shad Roe

8 slices lean bacon

1 stick unsalted butter

4 small pairs of shad roe

1/2 cup all-purpose flour seasoned with salt and pepper

2 Tablespoons medium dry Sherry

8 slices homemade-type white bread toasted, crusts removed and kept warm

1 bunch watercress, trimmed

1 lemon, quartered for garnish

In a large skillet, cook the bacon over moderate heat until it is crisp, transfer it with a slotted spatula to paper towels to drain and keep it warm.

Pour off all but 1 Tablespoon of the fat from the pan, add the butter and melt it over moderate heat.

Dredge the shad roe in the flour, shaking off the excess.

In the skillet, turn the shad to coat it with the butter and cook it covered, turning it after 4 minutes for a total of 8 minutes. The shad will sputter as it cooks.

Stir in the sherry, carefully and simmer the mixture UNCOVERED for 2 minutes.

Halve 4 of the toasts diagonally. Arrange 2 toast triangles on opposite sides of each whole toast. Spoon 1 Tablespoon of pan juices over each portion of toast. Top each whole slice with 1 pair of shad, spoon remaining sauce over shad.

Garnish with bacon, watercress and lemon.

Shad ungarnished

Shad Roe - Lower Fat Version

1 pair of shad roe

olive oil

salt and  pepper

1 to 1 1/2 teaspoons chives, minced

1 to 1 1/2 teaspoons dill, minced

1 to 1 1/2 teaspoons shallots, minced

6 mushrooms, sliced

butter shavings

1 tablespoon lemon juice

1 tablespoon sherry, Amontilado

Lay roe on oiled parchement paper. Season with salt and pepper. Sprinkle with herbs. Place mushroom slices in overlapping leaves. Dot with butter shavings. Sprinkle with lemon juice and sherry.  Carefully bring paper up and around; fold, crimp open edges to seal.

Bake in preheated  500 oven for 5 minutes. Reduce heat to 375 and bake additional 10 to 20 minutes. ( I baked for 10 minutes and it was fine)

Serve with fresh asparagus another nod to spring.


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