Category Archives: 03 Dinner

Steak & Bean Chthulu

1 lb. Top Sirloin Steak, seasoned with
Salt
Pepper

Preheat your oven at 400 dg.

Prep:

1/2 Red Onion, diced.
1 Tomato, Cubed.

Pan Med. to High Heat.
Walnut Oil on the pan.
Add the steak, so that it sizzles, 3 mins on one side.

Turn over to the other side, adding:

2 Tbsp. Butter, 2 mins.
Red Wine until reduced, 2 mins.

When ready, throw the steak on a baking sheet and in the oven @400 dg. for 4 mins… After it is out of the oven, let the steak sit like a kid on detention for 10 mins.

Add the Red Onion onto the pan used to sear the steak, sauteeing with the remaining juices from the steak until brown.
Reapply Red Wine, reducing a second time.

After approx. 4 minutes, add…

2 Limes Juiced
2-3 14.5 oz. Cans Black Beans, half drained
1 Cup Salsa (Ralph’s Signature Collection, Restaurant Style is awesome. But, pick your favorite: medium-spicy. Do not do the dear-God-I-want-to-die salsa.)
1 1/2 Small Handfuls of Cilantro (provided that your party likes it.)

Simmer for 6 minutes (or more).

Finally – after simmering – add 1/4 Cup Whole Milk (this is the most important ingredient,).

Wait until the beans cool, slice the steak into small cubes, and then mix with the dish.

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Roasted Whole Chicken

475 dg. for 25 mins, 400 dg. for 45 mins.

(one rule of thumb is 550 for 25, 425 for 39)

Chicken Ballotine is highly recommended.

Debone.

Cut off the wings. Pull at the end until two bones pop out, cut off the end and turn into a chicken lollipop.

Wishbone. Cut at the breast and pull at the sternum to remove the wishbone.
Slice the back of the chicken shoulder to tush.
Find the shoulder joint and cut through the articulation.
Grab the wing and pull flesh off the carcass until you see the oyster. Both sides.
Two fingers on sternum and pull down.

Grab the leg cut down the oyster.
Break the hip.
Cut through the sinew and pull down. Both sides.
Chicken jacket extraordinaire.

Remove filet from the carcass.
Remove sinew from filet.

Grab bone at the leg and scrape.
Cut around the knee and scrape.
Break leg with the back of your knife and pull bone out.
Grab arm bones scrape and pull out.

Put filet under the breast.

Salt.
Pepper.
Thyme.

Stuff.
Tie together with butchers twine.

Salt, pepper, thyme on the outside.

The idea here is that you’re blasting the chicken with heat in order to trap the juices and create a brown skin, and then reducing the heat to gently roast the interior. So, roasted chicken that’s crispy on the outside and juicy and tender on the inside.

For stuffing:

3 Red Onions, into triangles
2 Carrots, chopped
1 Celery stalk, chopped
1 Slice of Bread, toasted and chopped
8-10 Garlic Cloves

1/2 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Lemon

Salt
White Pepper
Thyme

When ready, drain the juices (the Jus) that left the chicken and the onions and garlic.

Honey dijon sauce:

2 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 tsp. Jus from the Chicken.

Roasted Chicken:

Parting a chicken prior to cooking:

18 sec. method @4:43

I don’t recommend brining. It comes out too salty. I think the best juiciness comes from the chicken itself. If you decide to brine:

1 Quart Water
1/4 Cup Salt
Honey
Pepper
Thyme

Interesting notes here. Huge “aha” moment here (when one woman mentions her husband’s method in the comments).

Chicken Broth and Tomato Soup

Salt lightly or get low sodium chicken broth

Pot, high to medium heat

In a bowl:

1/2 Red Onion, diced
1 Celery Stalk, diced
1 Large Carrot (or 2 small), peeled and diced
Olive Oil

In the pot:
2 Tbsp. Butter

Add the veggies and sautee for 5-7 minutes, until soft

When soft 1. Tbs. Garlic, minced in the pot for 30 secs.

White Wine and (1) Shot of Brandy until reduced (ie, there’s almost no liquid left)

When reduced, add:

(28 oz.) Canned Tomatoes
Chicken Stock
(2) Cubed Tomatoes

Salt
Pepper
Light Garlic Salt
Light Black Truffle Salt
Siracha
Honey

Bring to a boil, and then simmer for 20 mins.

Add Basmati Rice

After the 25 mins, add:

Handful of shredded Romaine Lettuce
(5) Basil Leaves, chopped
Thyme, generously
Oregano, lightly

Simmer for an additional 5 mins

Add 2 Tbsp. Milk

Taste to make sure that flavors are balanced. Use an ice cube when tasting a sample. Best with bread.

Hainan Chicken

3 (very fresh) Chicken Breasts with Skin on Bone

Boil a pot of water on high heat
Pour some of the boiled water over the chicken and then rinse with cold water
When ready, dry and add salt under as well as the outside the skin of the chicken.
Rub a half Lime on the outside of the chicken.

Add the chicken to the boiling water, add (6) whole large Garlic Cloves, and leave covered for 15 mins.
Open, stir, and boil for another 15 mins.

With 5 mins remaining, prep a large bowl filled with ice cubes and water.
When ready, take the chicken out of the boiling water, and then put the chicken into the ice water.

Save the boiled water, as this is your Chicken Stock.

On a pan, med to high heat:

Olive Oil
2 Tbsp. Butter
1 Tbsp. Minced Garlic
1/2 Tbsp. Minced Ginger
1 1/2 Cup Rice

Sautee

Add approx. 1/2 Cup of the Chicken stock.

Sautee until reduced.

Pour the rice into a rice cooker and then add chicken stock to rice at a ratio of 2:1.

As you wait for the rice, prepare a dipping sauce (I use siracha and coffee infused mayo)

Garnish the rice with diced
Green Onions
Cilantro (optional).

Chicken Marengo – Napoleon’s Dish



Original recipe found here.

Wikipedia entry here, traditional recipe here, and additional history here.

Prep:

1.) 2-3 Slices Ham, small squares

2.) 1 Med Sized Onion, diced

In a plastic bag:

1 lb. Chicken Breast (2 Chicken Breasts), cubed
1/4 Cup Flour
Salt
Pepper
Thyme
Red Pepper Flakes

Pan on Med. High Heat

Olive Oil, light drizzle.
Ham, saute and set aside.

In the same pan (increase heat):

1 Tbsp. Butter
Chicken for 2 mins on each side until browned, set aside.

In the same pan:

Olive Oil
1 Diced Onion, saute for 5 mins
1 Tbsp. Minced Garlic, saute for 30 seconds
1/2 Tsp. Thyme
1/2 Cup White Wine
1 Shot Cognac or Brandy

Until reduced (ie, there’s less liquid)

Then add:

3/4 of 28 oz. Canned Tomatoes
1 Cup Chicken Broth
Light drizzle of Honey
Very light drizzle of Siracha

Boil, then simmer for 10 mins

Return Chicken and Ham
and add 5 leaves chopped Basil and simmer for 5 mins

This dish is historically fascinating as it’s clearly a fusion of Italian and French sensibilities. If you add the comfort that Chicken Soup gives anyone, you can understand why Napoleon was so demanding that it be served after a battle. The dish was a sigh of relief and contained delicious elements that reminded one of why it was good to be alive.

Simple Steak

Servings: 1

1/2 lbs. Sirloin, remove fat
Salt
Pepper

Pan on Med. to High heat:

2 Tbsp. Walnut Oil
3 mins one side
Add 2 Tbsp. Butter, and about 2 Tbsp. Red Wine
3 mins other side

Depending on the thickness of the steak and how well it’s been cooked:

Oven at 400 dg., Throw in for 3 mins or until cooked.

Serve with Salad.

The Zerger

Servings: 4

1 lb. Ground Meat pref. Brisket ground fresh at the grocer

1/4 + Cup Potato Chips – Sour Cream & Onion, Ruffles is best
1/4 Cup cubed Cheddar, a good white cheddar is best
2 Tbsp. finely chopped and sauteed Red Onion

2 Tbsp. Siracha
1 Tbsp. Whisked Egg Whites

Salt
Garlic Salt
Pepper
Honey

Oven at 400 dg.

Pan on high to med heat, sautee in buttter 2 mins each side. Flip and reduce in beer.

In the oven for 6 mins.