Old Standby

The holidays are over so I need to get back into the blogging saddle! Here is a favorite that I have made for years. It's not simple: technically easy but requires a little more time. If you are like me and enjoy hanging out in the kitchen on a cold Saturday or Sunday night then this is a really delicious dish (it's from Todd English in Boston and the book was from my good friend Iva).

Stuff some chicken thighs with sausage (the recipe calls for spicy but it isn't necessary). Dredge them in a flour, salt and pepper mixture. Brown them (with some olive oil) in a large, oven-proof pan.

"Scatter" (not my word) onions, garlic, mushrooms and red pepper flakes. Added crushed tomatoes, white wine and bring to a boil. 

Add balsamic vinegar, chicken broth, bay leaves, rosemary and bring to another boil.

Bake for about 40 minutes, remove the chicken, add some dijon and bring to another, another boil.

Serve with some cheesy polenta or mashed potatoes. Yum.

If I haven't said it before: this blog isn't about recipes, just ideas so if you ever want details let me know.

Gravy

This is from TIm who has the cookbook from Rao's in New York (Frank Pellegrino is the owner and also an actor). I don't care to buy pasta sauce anymore because this is so easy and really satisfying.


1/4C olive oil
1/2 onion diced
2 garlic cloves minced
35 oz plum tomatoes "hand crushed" - I buy 28 diced because that's what there is
1/2t oregano
salt
pepper
4-6 basil leave (not necessary but nice - I usually don't)
splash of red wine or balsamic (my invention)


sauté the onions then simmer everything else for 45 minutes. Don't cheat on the time - it's the most important part!


There are no photos. :(

Chicken

I think that I can roast a pretty good chicken - and have many ways of doing it. My favorite, though, is Gordon Hamersley's. Puree a bunch of parsley, 3 garlic cloves, 3 shallots (I usually skip these and add more garlic), 1T herbs de provence, 1t dried rosemary, one lemon zest, 3T dijon, 6T olive oil, 2t kosher salt and 2t pepper. Taste it - delicious. Slather it over a chicken - there will be leftover because the official recipe is for two 3 lb chickens but I like more. Let the chicken sit out for an hour (or in the fridge for two) then roast it on (my invention) lemon slices in a 350d oven for 1 1/2 hours - give or take 1/2 an hour. When it is done, remove the chicken and make a sauce of chicken broth and butter. If you don't have a thermometer you really need one - it should be 165d - 170d (although I am fine with 160d).


Really delicious.


The second photo had flash - it doesn't look that weird.

Bread

Paul makes bread! He says that it is really easy and I say that it is really delicious - crunch crust and hot, soft innards.

Tiki

When friends come for a Tiki Party - and bring food! Thank you Heather (and John, Anne and Cindy):

Brussel sprout salad, bacon wrapped dates and turkey quesadillas.

I had planned to make two pizzas but there was quite enough food so I just made a spicy shrimp pizza (the photo is before it entered the oven).

We finished with a banana ice cream that I made with ripe bananas and served with a raspberry torte from Thanksgiving. No photo of that but dancing after!

Birthday

We had a great meal at Mexique:

http://www.mexiquechicago.com/

Roommate David walked in 15 minutes before we were leaving and came with us - and paid for dinner (thanks again)!

My app - pretty but a little boring:

David and Paul had this French Onion soup with a Mexican spin (some tomato and a little spice) - they loved it (as did I) and were full afterwards - David would go back just for the soup:

David's - pork belly, scallops, purple slaw and a pumpkin-tasting puree - delicious:

Mine - Lake trout with brussel sprouts on top of a potato puree - another winner:

Paul's - Flank steak on a spicy sauce with veggies - he thought that the sauce was a bit much but I was crazy about it (he was also full from the soup):

We skipped dessert - but then I had mine the night before thanks to my sister.

Ribs

Procure a rack of baby back ribs.

Mix 1/2C brown sugar, 1TB salt, 1TB chili, 1TB black pepper (I also add 1TB onion or garlic powder). Rub on the ribs.

Wrap tightly in aluminum foil.

Roast in a 250d oven for three hours, unwrap and roast until a little drier. They will be very tender and "wet" and delicious and you will (kind of) wonder why grilling is such a big deal!

I didn't make the sauce this time as Baby Ray's was on hand but you will feel pretty pleased with yourself if you make this (both recipes are from the Weber Grill book):

1/2 c ketchup

2 tb molasses

1 tb white wine vinegar

1 tb Dijon style mustard

1 tb brown sugar

2 tsp Worcestershire

1/2 tsp kosher salt

1/4 tsp hot sauce

1/4 tsp granulated garlic

1/4 tsp black pepper

Sounds complicated but all (that) you have to do is mix everything, pour it into a glass jar and use it whenever.