Basil Bacon Penne

It's obvious that I have veered away from putting many recipes on the site. Not that I don't cook anymore; I am cooking more than ever and am enjoying it immensly. As I have been dilligently involved in the process of restaurant reviews however, more doors and opportunities have opened up. I honestly use to think that I would run out of restaurants to review. That is not turning out to be the case.

I am reminded of a question I asked a BBQ Chef in class. I inquired if he ever went out to eat. He replied "Oh yeah, when I go out to eat someone else gets to cook." Advice I follow far too often.

Here is a great pasta recipe. It's a favorite at our house.

Basil Bacon Penne

2 tablespoons butter
1/8 cup flour
3 cups heavy cream
1 pound Penne
1/2 cup fresh chopped basil
10 strips cooked bacon, chopped
Salt & Pepper, to taste

Make a Roux by melting butter in pan, add flour. Stir while cooking for a few minutes until your roux is light blonde. Add the heavy cream 1/2 cup at a time while stirring consistently. Mix in bacon, basil and salt & pepper to taste. Pour over pasta, enjoy, wait for heart attack.

Okay, maybe no heart attack; just a play on the butter and heavy cream.

This is a great dish; incredibly creamy and delicious. Bacon and basil sure make anything great. It's similar to the Bacon Fettucini I made last year.


Happy Eating

In Honor of Valentine's Day!

Valentine's Day dish from last year

Every Valentine's Day since 2003, I have a tradition of cooking Rachel dinner. It started as a way to save money and avoid the crowds, but has become something that we both really enjoy. Since I love to cook, this works out well. It also keeps me from having to be part of the mass of men wandering through the store looking at cheesy valentine's balloons, flowers, and chocolates. Yes, you can tell that I am a romantic.

Each year it is a dish that we have not eaten before. I always do a lot of research looking for a dish that is very "Rachie." She loves fancy cheeses and breads, so when I came across the Goat Cheese and Mango Quesadillas dish, I knew that I had found the Valentine's dinner for this year. Here it is:

Goat Cheese and Mango Quesadillas:

4 ounces goat cheese, room temperature
6 whole wheat tortillas
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves

Directions:

1. Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.

2. Heat a large heavy skillet over medium-high heat. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side. Transfer to a cutting board and cut each into 4 wedges. Serve it and Love it.

These were a huge hit. Once Rachel found out that goat cheese was in the dish (even before she knew the entire recipe), I was a hero. The creaminess of the goat cheese really mixed well with the other ingredients. The red onion added a sharpness that makes your mouth water.

Try it soon; you will love it also. You know where I found this recipe: Everyday FOOD magazine. There are quite a bit of good recipes here.

Happy Eating.

Now what is Hometown Slop?

So really, where did the name, Hometown Slop, come from? Let me tell you. Every Sunday morning I like to make a breakfast sandwich. Over time it has become very sloppy and very delicious (if I may say so myself). There have been numerous variations until the most recent one. This one has stuck. Like many of the dishes I make, I don't follow a recipe. It was a lot of "some of this, some of that, I think I put this in last time."

Here it is: Hometown Slop Sandwich:

2 pieces sourdough bread
2 large eggs
2 pieces honey ham
4 leaves fresh basil
Dash of salt
Dash of fresh ground pepper
Dash of paprika

Directions: Toast the bread. Cook the eggs over easy (very important); dash with salt & pepper while cooking. Fry the ham. Place eggs & ham on bread with basil and paprika.

Be sure to not lift sandwich far from the plate when you take a bite. The over easy eggs will run onto the plate. This becomes your dip for the rest of the sandwich. Remember: dry food is terrible food. Dip, bite, and enjoy. Your spouse will be disgusted with you but let's face it, they probably are already.

So the "sloppy" sandwich gave rise to the name. After I repeatedly made the sandwich, I asked Rachel what a good name for a diner would be. What do you think? Would you eat at a diner named Hometown Slop? It just might happen one day.

Happy Eating.

Breakfast Smoothie: My 5 Hour Energy!

Starting back in September, Rachel and I began having smoothies for breakfast. They are healthy, filling and refreshing. Just recently, she made a new smoothie that was wonderful and now we are on top of the world.

Having received a Ninja Blender as a Christmas present, it makes it all the more easy to throw things in the there. Sous Chef Jesse told me that he & his friend even put an old cell phone in their Ninja Blender and it worked beautifully.

Breakfast Smoothie

1 Red Delicious Apple, sliced
1 Cup Fresh Spinach
1 Banana
1/3 Cup Greek Honey Yogurt
1/3 Cup Milk (or Silk Milk)
1/2 Teaspoon Flax Seed

The apple, spinach and yogurt make a perfect plural marriage. It also gets you loaded up on fruits and vegetables to start the day.


Happy Eating

Smoked Turkey Breasts: Citrus Soy & Honey Sherry!

My brother-in-law asked if I wanted a couple of turkey breasts. They give them away at his work and he even had a couple packages in his freezer from last year. The package is not a pretty sight. It's plain, ugly, see-through and weighs as much as a bowling ball. They tried to cook some up but were disappointed in the result. I said that I would be happy to give them a shot.

It took a couple of days to thaw them out. While finishing the thawing process in the sink, Rachel was convinced that they were both Haggis which contains a sheep's heart, liver and lungs. She all but promised at that moment not to taste the turkey, no matter how good I said that it was.

I decided that an overnight marinade would be best. A separate marinade for each breast would give us the opportunity to to see how different flavor combinations worked.

Citrus Soy Marinade
 allrecipes.com

2 cloves garlic, peeled and minced
1 tablespoon finely chopped fresh basil
6 cloves, whole
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1/2 teaspoon fresh ground black pepper

In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.

In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the turkey breast in the dish, and turn to coat. Cover, and marinate in the refrigerator overnight. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

Honey Sherry Marinade
about.com

1 skinless, boneless turkey breast (3 to 3 1/2 pounds)

1/2 cup honey

1/4 cup dry sherry

juice of one lemon

1 tablespoon butter

1/2 teaspoon salt

Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir until even. Remove from heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke turkey breast at a temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 degrees F.

The turkey breasts were incredibly moist and flavorful. I wondered if they would have any taste at all based on the skepticism of the giver. The Citrus Soy Marinade was good but a little overpowering. I preferred the Honey Sherry Marinade. It was sweet and smooth with a delicious glaze.

My brother-in-law said that I could have more turkey breasts upon request. When I told him how delicious they were and that I would love some more, he told me that this would be no problem, as long as I invited them up. Absolutely! It's impossible to eat 6 pounds of turkey by yourself anyway.

Happy Eating

Holiday Appetizer: Asiago Cheese Spread!

For a Christmas party this past month, our assignment was an appetizer. Time got away from us and we were not sure what to make. Thankfully this worked as a delicious compliment to the party.

Asiago Cheese Spread

1/2 Cup Mayonnaise
1/2 Cup Asiago Cheese, shredded
1 Tablespoon Fresh Parsley, chopped
1 Tablespoon Fresh Basil, chopped
1 Tablespoon Garlic, minced
Salt & Pepper, to taste

Mix all ingredients in bowl, spread over baquette slices, broil for 2 1/2 minutes. Enjoy.

I added a little extra garlic. It gives it the wow factor but there will be no kissing your wife, husband, boyfriend or girlfriend later in the evening. They will push you away. However, if they were at the party also, they will have the same problem.


Happy Eating

Battered Garlic Fries: Messy, Fun, and a great Side Dish!

For a few weeks now, we have had some fingerling potatoes on our counter. I was anxious to use them and decided to make some homemade fries. After gathering some ideas online, I pulled from a few sources and came up with the following:

Battered Garlic Fries

2 pounds potatoes, unpeeled and sliced as fries
1 1/2 cup flour
1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon paprika
1/2 cup water
2 cups vegetable oil

Place sliced potatoes in ice water, dry thoroughly. Mix all ingredients (except oil) in a bowl. Place potatoes in bowl with batter, mix by hand to coat all potatoes. Drop potatoes one by one in boiling oil. When golden brown, place on plate layered with paper towels.

Ruby loved battering the fries

When I first made this, I thought that they might be weird. They were actually really good. Ruby sure loved helping mix the potatoes and the batter. It was messy, fun and a great side dish. After the fries, I attempted to make some battered grean beans. That was a failure.

Frying in Oil, A Beautiful Sight

Happy Eating.

Pumpkin and Butternut Squash Soup

Last year I took a class titled "Hearty Fall Soups." Thank you to Chef Todd Leonard. He is a true master of the kitchen. Often I have made the Cream of Mushroom and Roasted Tomato Soup that we learned in this class. Having received a pumpkin and butternut squash from Borski Farms, it was as if all the forces of nature were combining to make this soup.

Pumpkin and Butternut Squash Soup

1 each small to medium yellow onions, diced
1 cup celery, diced
2 cups carrots, peeled and diced
2 pounds pumpkin, cleaned, peeled and diced
1 pound butternut squash, peeled and cubed
2 1/2 quarts vegetable stock
1/2 tablespoon cinnamon, ground
1 star anise
1/2 teaspoon nutmeg
2 cups brown sugar
1/4 cup maple syrup
1 cup heavy cream
Salt & Pepper, to taste

Simmer all ingredients together until reduced by about half. Pull out star anise. With a hand blender, puree the soup until smooth. Add cream. Taste and season as needed.

This has to be one of the best and easiest cooking processes for a soup. Simply throw all ingredients in a pot and cook until stock is reduced and vegetables are soft. It's beautiful. Don't add too much cream as it starts to bury the butternut squash flavor.

My sister-in-law is a connoisseur of soup. She arrived shortly after it was ready and immediately fell in love. You will too.


Happy Eating

Brined and Smoked Thanksgiving Turkey

About two months prior to Thanksgiving I was assigned the task of bringing the turkeys. Okay, I might have volunteered. Sous Chefs Sam & Jesse know that when I volunteer, it means all three of us.

I took some time pondering what would be best. Smoking the turkey was definitely a must as I had done this last summer. I heard of brining but never had done this. As I studied more about it, I was getting very excited. There are so many ways to take it, the only question was which one?

Brining is a process where you marinate the meat in a salt solution allowing it to retain more moisture. Basically, salt water and many variations of spices are used. We went with a simple brine.

Simple Turkey Brine

1 turkey, up to 16 pounds
3/4 cup plus 2 tablespoons kosher salt
3/4 cup sugar
1 carrot, peeled and diced
1 large onion, diced
1/4 cup celery, diced
2 large sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fennel seeds

Bring salt, sugar and 4 cups water to a boil in a very large pot, stirring until salt and sugar are dissolved. Turn off heat, add remaining ingredients to brine base. Refrigerate uncovered, until cold. Adds 6 quarts water cold water to pot or bucket. Add turkey. Use plate, if needed, to fully submerge turkey. Cover, chill up to 72 hours (The turkey will be more moist and flavorful if allowed to brine the full 72 hours).

Smoking the turkey. Having smoked a turkey this past summer, I had a few key points regarding the process. We mixed rosemary with unsalted butter and rubbed the turkey inside, outside and under the skin. To stuff the turkey, we added sliced apples, oranges and red onion to the cavity, tied the legs and placed in the smoker for 3 1/2 to 4 hours.

Every 30 minutes we would spray the turkeys with apple cider for a tasty glaze. Last month, I did this with a pork shoulder and it was delicious.

It was a large family gathering so there would be 31 judges of our cooking. Prior to dinner I huddled with Sous Chefs Sam & Jesse to get our story straight. If the turkey was delicious, we all participate in the glory. If it was not good, then Jesse would take the fall. He reluctantly volunteered.

The verdict was unanimous, it was wonderful. I had never experienced such moist, flavorful turkey. The hickory smoke, apple, brine and all other ingredients was a menagerie of taste.

Sous Chef Sam wasted no time gorging himself

This was quite a process. One week prior to Thanksgiving we purchased the turkeys. After 4 days, they were adequately thawed. We then placed the turkeys in the brine from 8:30pm Monday to 7:30am on Thursday. At 8:30am, they were on the smoker. It was a tiring but beautiful experience. Food is an adventure, not a routine.

Happy Eating

Carbonara alla Roma: alla heart attack maybe; but alla delicious!

This recipe is likely not one that you would make if you were a health nut. Even if you are very healthy, your heart will feel heavy after eating and you will need to do a little more exercise that day. However, it's a delicious dish and your palate will be very happy.

Thanks to the fabulous Penny Phillips for sharing this recipe. She is a wonderful cook and has taught me much. One evening we cooked up five Indian dishes. It was truly a party. Most recipes I will alter slightly as needed. Not Penny's recipes; she has perfected them already.

Carbonara alla Roma

2 tablespoons butter
1/4 lb. pancetta
4 large eggs
1/2 cup pecorino cheese, grated
Salt & pepper to taste
1 lb. penne

Coordination of frying and boiling is important in this recipe; so while boiling the pasta in 3 quarts of water, gently fry the finely sliced (almost a julienne cut) pancetta in butter. Whisk the eggs in a separate bowl and add a ladle full of hot pasta water. Drain the pasta and pour the eggs into the hot pasta pot. Immediately place the steaming penne back in the pasta pot (if it's not completely drained, that's all right) and pour the pancetta/butter combination on top. Sprinkle the pecorino, salt & pepper and toss vigorously.

The immediacy of the above steps is important because the eggs need to be cooked by the time you're ready to serve. Sprinkle with additional pecorino.


Happy Eating

PANZANELLA: A Tuscan Bread Salad

As mentioned in my post about Chicken Valdostana, the class also made Panzanella that evening. This is a Tuscan bread salad. I had never thought of a salad without lettuce. Chef Tim Belarde is a fantastic cook. I recreated this dish for a dinner with friends. I was a little nervous but all tasters said that it came out very nice.

Panzanella

1 loaf fresh sourdough bread
2 bunches fresh basil
4 Roma tomatoes
1 medium red onion
1/2 cup freshly grated Parmesan
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper, to taste

Cube bread into 1" pieces and lay out on a sheet pan. Drizzle 1/4 cup of olive oil over cubes, season with salt and pepper. Bake in 400 degree oven for 10-12 minutes. Outside should be toasted. Set aside to cool.

Dice tomatoes in 1/2" pieces, coarsely chop basil, and sliver slice the red onion.

Add all ingredients in a large salad bowl, season to taste, toss and serve.

As I write this, I can taste the panzanella. The ingredients make a perfect party in your mouth. The trick is the bread. If you bake it too long, it's tough like croutons; if not long enough, the bread cubes get soggy quickly. It's the perfect "salad" compliment to a meal.


Happy Eating

Chicken Valdostana: Rolled in Prosciutto and Smeared with Herb Butter!

Often I volunteer at cooking classes, mainly at Orson Gygi. There is a lot of setting up stations, prepping food, helping students and cleaning dishes involved. It can be a long tiring evening. I do however get the pleasure of working close with Chefs. I love learning new cuisine styles and skills. A couple of weeks ago I had the pleasure of assisting Chef Tim Belarde. He owned restaurants in California for 15 years where he focused on Italian, Mexican and Cajun cuisines. Tonight it was Italian, which is a cuisine style that I want to improve upon.

The menu for the night was Chicken Valdostana, Mama's Sauce, Tuscan Baked Bay Shrimp and Panzanella. We were in for a treat, and a lot of dishes. I didn't get to do any cooking myself that evening. However, with the prep work, assisting at the cooking stations, tasting the food and talking with Chef Tim late into the night, I was optimistic that I could make the dish at home.

I was a little anxious as this past Saturday I would be cooking the Chicken Valdostana with Mama's Sauce for the first time. Especially since I would be taking it to my buddy and his family whose 6 month old son was in the hospital. I wanted it to be a great meal for them. Thankfully Sous Chefs Sam & Jesse assisted me and we went to work.

Chicken Valdostana

5 boneless skinless chicken breasts
10 thin slices Prosciutto ham
10 - 1" by 3" block of mozzarella cheese
4 whole eggs
10 tablespoons herb butter (see below)

Cut the chicken breast in half and pound out chicken with a meat mallet. Spread a tablespoon of her butter on the inside of the chicken, and then lay the prosciutto over the butter. Place the mozzarella cheese at the bottom of the chicken breast and roll half way, tuck in the sides and roll the rest.

Place the rolls in the freezer for 15 minutes. Heat up 1 cup of cooking oil in a large skillet to about 325 degrees. Beat the eggs in a bowl, roll chicken in flour then dip in eggs. Carefully drop rolls in oil and cook until all sides are brown. Place on cookie sheet in oven at 400 degrees for 15 minutes.


Mama's Sauce (A Rich Tomato Sauce)

1 6 ounce can tomato paste
8 tomatoes, diced
1/2 cup red wine
1/2 cup yellow onions, diced
1/2 cup celery, diced
1 teaspoon Italian seasoning
1/4 teaspoon nutmeg
Salt & Pepper to taste

Sweat the onions and celery in oil, deglaze with red wine. Add the tomatoes, tomato paste, Italian seasoning and nutmeg. Let simmer for 30-45 minutes-very important as flavors need to develop. Taste, season as necessary, then mix with hand blender.

To Serve: place chicken valdostana on dinner plate and ladle mama sauce over the rolls.

While tasting the Mama's sauce I was quickly introduced to what "Rich" meant in Italian cooking. It means strong and powerful and takes you back a little bit. I am use to some sweetness in my Heavenly Homemade Pasta Sauce. It didn't take long to get use to it and made a beautiful marriage with the chicken.

Herb Butter

1 lb butter
1 tablespoon fresh garlic, chopped
1/2 teaspoon Italian seasoning
1/4 cup fresh lemon juice
1/4 cup fresh parsley, chopped

Soften butter for 1 hour. Place all ingredients in mixer bowl and whip until light and fluffy; or double in size.


Happy Eating

Hawaiian Nachos: A simple yet fabulous Appetizer!

While visiting Florida last January, my Cousin and his wife had a fabulous nacho appetizer waiting for us. After flying all day, we were definitely hungry. They said that the recipe came from their daughter. I immediately sent her a message to thank her.

Hawaiian Nachos

1 1/2 pounds ground turkey or chicken
6 ounces Lawry's Hawaiian Marinade
2 cups shredded sharp cheddar cheese
1 package Tostito's Scoops

Brown the meat in a fry pan. Add the marinade once browned. Let cook until the marinade thickens. Spoon meat mixture into Tostito's Scoops. Place on cooking sheet. Sprinkle with cheese. Broil for 2 minutes. Enjoy!

This is a quick recipe and will give you all the adulation you crave. I'm almost embarrassed to admit that this appetizer was actually our main course for dinner last night.


Happy Eating

Goat Cheese and Mango Quesadilas

This is a re-post due to popular demand.

Every Valentine's Day since 2003, I have a tradition of cooking Rachel dinner. It started as a way to save money and avoid the crowds, but has become something that we both really enjoy. Since I love to cook, this works out well. It also keeps me from having to be part of the mass of men wandering through the store looking at cheesy valentine's balloons, flowers, and chocolates. Yes, you can tell that I am a romantic.

Each year it is a dish that we have not eaten before. I always do a lot of research looking for a dish that is very "Rachie." She loves fancy cheeses and breads, so when I came across the Goat Cheese and Mango Quesadillas dish, I knew that I had found the Valentine's dinner for this year. Here it is:

Goat Cheese and Mango Quesadillas:

4 ounces goat cheese, room temperature
6 whole wheat tortillas
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves

Directions:

1. Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.

2. Heat a large heavy skillet over medium-high heat. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side. Transfer to a cutting board and cut each into 4 wedges. Serve it and Love it.

These were a huge hit. Once Rachel found out that goat cheese was in the dish (even before she knew the entire recipe), I was a hero. The creaminess of the goat cheese really mixed well with the other ingredients. The red onion added a sharpness that makes your mouth water.

Try it soon; you will love it also. You know where I found this recipe: Everyday FOOD magazine. There are quite a bit of good recipes here.

Happy Eating.

Boston Butt with a Honey Mustard Glaze

Now that's a Big Butt!

What is a Boston Butt you ask? It's another name for Pork Shoulder. It's one of the meats that we judge at KCBS Competitions and it's incredibly delicious. With another dinner coming up for the Society of Divine Foodies, I was excited to smoke a Boston Butt. It was another cut of meat on my list since I received my Traeger Smoker.

It's amazing the amount of time it takes to smoke a butt, 1 1/2 hours per pound. Thankfully I marinated it Thursday night and put it on the smoker first thing Friday morning. Any day which starts with meat on the grill is a good day. Having never smoked one before, I was a little anxious.

The Smoker, 8:30am. That's the start of a good day!

Honey Mustard glazed Boston Butt

1 5-7 pound Boston Butt/Pork Shoulder
3/4 cup yellow mustard
1/3 cup honey
2 tablespoons Cajun seasoning
1 tablespoon brown sugar
Salt & Pepper, to sprinkle
2 cups apple cider

Sprinkle salt & pepper over meat. Mix yellow mustard, honey, Cajun seasoning and brown sugar in bowl. Spread honey mustard mix over every area of meat. Preheat smoker to 225 degrees. Place water pan in smoker to keep meat moist. Spray apple cider over meat every hour. Cook meat for 1 1/2 hours at 225 degrees for every pound of meat. It fully cooked when internal temperature reaches 160 degrees.

The Smoker, 3:30pm

It's a sight of pure beauty. I had to be careful not to stand there staring for too long every hour when I sprayed with apple cider. The temperature drops fast and takes a while to recover. Needless to say, it was beautiful when we pulled it off the grill 9 hours later.

6:00pm: off the smoker and resting

I had Sous Chef Sam pull, slice and chop the pork. We couldn't help but taste test every few minutes. The crispy glazed exterior was something which belongs in a meat museum. It was the highlight of my day. Most of the honey mustard cooks off but allows the rub to stay on. There were hints of Cajun seasoning but nothing overpowering. You could taste the apple cider and it was delicious.

Sous Chef Sam performing The Chop

To serve, we placed the pulled pork on rolls, scooped on cole slaw and lathered apricot barbeque sauce over the top. Wow! Due to many people at our home, Sous Chef Sam and I ate at Ruby's little table. Our knees were higher in the air than our plates of food. Uncomfortable but once you bit into the pulled pork slider, all your troubles were forgotten.

In addition to the pulled pork, we had skirt steak with scallion sauce, grilled patty pan squash and caramel chocolate cake among other items. Most of us were too full to move, yet we kept on nibbling. It was a night to remember. And just in case I fell in love with Boston Butt, I bought two. There is one in my freezer just waiting to be smoked. Most people count sheep when they can't sleep. I think about what glaze I can do on my next piece of smoked meat.


Happy Eating

Anaheim Chili Smoked Chicken

As I fall more desperately in love with my Traeger Smoker, inspiration flows freely. Saturday morning I was at the grocery store and picked up two whole chickens (not live chickens). The day got busy and around 3:00pm I realized that I had to figure out a marinade. Having done a Herbed Butter Smoked Chicken before, I knew that deliciousness was definitely possible.

Butter would have to be the first ingredient to give it that crispy skin. As I looked around, I knew that I wanted it to have some fire, some herbs, be moist, tender, and frankly the best chicken that has ever been eaten. Okay, humility now but the wow factor was definitely in play. I chopped a shallot, added Dijon mustard, minced an Anaheim chili peppers, cut up some basil, added some ground pepper, a few drops of apple cider vinegar, and seasoned the bird with salt.

A Smoking Chicken

Anaheim Chili Smoked Chicken

1 4-5 pound chicken
1/4 pound butter
1 shallot, minced
1 tablespoon Dijon mustard
1 Anaheim chili pepper, chopped
1 cup basil, chopped
1 teaspoon fresh ground black pepper
1 teaspoon apple cider vinegar
Seasoning salt to sprinkle over bird

Dry chicken with paper towels. Mix butter (soft but not melted), shallot, Dijon mustard, Anaheim chili pepper, basil, black pepper and apple cider vinegar in a bowl. Rub butter mixture thoroughly over bird including under skin and in cavity. Tie legs together. Preheat smoker to 375 degrees. Place bird directly on grill rack with breast up. Smoke for 1 hour 15 minutes. Check internal temperature of bird and remove from smoker when internal temp is 165 degrees.

As you bite in, you will taste the heat of the peppers and the sweet tanginess of the shallot. The butter will leave the skin crisp and flavorful. The basil adds a freshness to the bird. It's a beautiful creation. Now what do 3 people do with a whole roast chicken in the fridge? Maybe breakfast, lunch and dinner.


Happy Eating

Succulent Squash, Heirloom Tomatoes and Fresh Herbs

At Sunday dinner this past week, my Brother tried to give us some squash that has been proliferating in his garden. Since we have a bowl of uncooked squash at home, I refused his offer.

Squash & Zucchini can be good despite my objection for most of my life. Recently we cooked up some Summer Squash & Zucchini with Garlic & Butter. It was truly delicious. On Monday Rachel came home with some squash & heirloom tomatoes. I was perplexed by her decision to get more squash but loved the tomatoes. She said that her co-worker's offer was take them both or none at all. Their garden is also exploding with squash.

We sliced up the squash, placed them in a frying pan with some oil and garlic and cooked them quickly so they remained firm with a bite. Soggy veggies can be unappetizing. I went downstairs to complete a few work items. When I returned to the kitchen I smelled the most wonderful aroma and saw the most beautiful sight.

There in a bowl was the bright yellow summer squash, fresh heirloom tomatoes, fresh chopped herbs, with a lite garlic & balsamic aroma. I asked Rachel about the cooking process. Once the squash was cooked, she sliced up the tomatoes, chopped up fresh basil & sage, added it to a bowl and drizzled with olive oil and balsamic vinegar.

We eat first with our eyes, then our nose, then our palate. All three were an extraordinary experience. Though this was likely meant as an appetizer, it was my dinner for the evening.


Happy Eating

Pot Roast of the Extraordinary variety

While Rachel was out of town this past week, I thought that the best way to make dinner would be to put on a roast at midday. A little acid added to the roast (vinegar, lime or lemon juice, Worcestershire, Tabasco) goes a long way in bringing out the flavor. Last time, I added red wine vinegar but it was a little too much. Not wanting to do that again, and still turned off by the taste of red wine vinegar, I went with apple cider vinegar.

Apple Cider Roast

1 chuck roast
1 large vidalia onion, sliced
4 carrots, quartered
2 jalapeno peppers, sliced
4 cloves garlic, minced
6 sprigs fresh thyme
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire
1 teaspoon Tabasco
1 cup water

Pat Roast dry with paper towel. Season with salt & pepper. Sear both sides of roast in pan-this will seal in the juices. Add all ingredients into crock pot. Cook on high for 4 hours, low for 1 hour. Serve and Savor!

Thankfully the apple cider vinegar did not leave a flavor residue. It did due the job however. The roast was wonderfully tender and cooked to about medium-rare. The garlic, jalapenos and thyme could all be tasted but nothing overpowered the other. The carrots were addictive. Something about a nice, flavorful onion brings joy to my heart. I wrote here about how caramelized onions are as good as candy.

It was a fabulous dish. My Parent's and Sous Chef Sam both stopped by the day after I cooked the roast so the leftovers went fast.


Happy Eating.

Fresh Summer Pasta

Sous Chef Sam and I needed to make dinner on Wednesday night and weren't sure what to cook. We had tomatoes, fresh herbs, and heavy cream. There were other items available but these were the perishable foods. We were all over it.

I started boiling some noodles, had Sam chop the tomatoes, basil and some garlic. Rather than do a thick sauce like in my Bacon Fettucini, we decided to go thin. We sweated the garlic, poured in 1 pint of cream, and added the basil to let the flavors marry. Once reduced, we added some lemon juice, salt, and fresh cracked black pepper.

We put about 1/2 of the cooked noodles in a medium sized bowl, poured sauce and garlic over the top and sprinkled with fresh parsley. The verdict: it's very lite and fresh but without a lot of "WOW" factor. To quote Sous Chef Sam, "Most of the food you make has some serious POP to it, this one is pretty mellow."

Fresh Summer Pasta

12 ounces thin spaghetti
3 cloves garlic
1 pint heavy cream
1 cup basil, minced
2 tablespoons lemon juice
2 large heirloom tomatoes, diced
Salt & Pepper, to taste
1/2 cup Parmesan

Directions: see above

The fresh heirloom tomatoes were amazing. That in conjunction with the basil, made you feel like you are sitting on the dirt in your garden pulling veggies from the vine. It was lite and didn't have a lot of pop but was a little refreshing.

With the remaining pasta, we sprinkled Parmesan in the sauce. It definitely added the needed "WOW."


Happy Eating

Smoked Roasted Chicken with Herbed Butter

My love for the smoker grows each time I use it. Traeger recommended this recipe for whole roasted chickens. I quickly fell in love when I found a whole chicken at the grocery store runs $5-$7, cooks in under 90 minutes, and feeds many.

Sous Chef Sam and I made 2 chickens along with Roasted Tomato Bisque and Herbed Garlic Mashed Potatoes.

Smoked Roasted Chicken with Herbed Butter

8 tablespoons butter, at room temperature
1 scallion, white and green parts finely minced
1 clove garlic, finely minced
2 tablespoons minced fresh herbs, such as thyme, rosemary, oregano, basil, sage or parsley, plus extra sprigs for roasting
2 1/2 teaspoons Cajun Seasoning
A few drops of fresh lemon juice
1 4-to-4 1/2 pound chicken

In a small bowl, combine the butter, scallion, garlic, minced fresh herbs, 1-1/2 teaspoon of the rub, and the lemon juice and blend well with a wooden spoon.

Herbed Butter

Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels. Sprinkle the remaining 1 teaspoon of the rub in the cavity of the chicken. Slip a few sprigs of fresh herbs (see list of options above) into the cavity as well. Smear the outside of the chicken with the butter-herb mixture. Tuck the chicken wings behind the back. Tie the legs together with butcher’s string.

Ready for the Grill. Notice Sam's fabulous knots?

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Oil the grill grate with vegetable oil. Place the chicken on the grill grate, breast-side up, and close the lid. After 1 hour, lift the lid. If the chicken is browning too quickly, cover the breast
and legs with aluminum foil. Close the lid and continue to roast the chicken until an instant-read meat thermometer inserted into the thickest part of a thigh registers a temperature of 165 degrees F, 15 to 20 minutes more. Remove the chicken to a platter and allow to rest for 3 minutes. Untie the legs and carve.

We used Rosemary, Basil, and Cilantro in the butter and Rosemary in the cavity of the chicken. Knowing that Sous Chef Sam has a knack for knot tying, I asked him to tie the wings and legs. He would have made the Mafia proud with his knots. I also love that Sam has a similar gift as myself-saying what's on his mind before thinking about it. After tying the knots he said, "Wow, messing with chickens is kind of morbid. Do you think that most serial killers got their start as butchers?" Oh how I love my Sous Chefs.

As we opened the grill to check on the chickens, the crispiness of the herbed-butter crust was something that belonged in a museum. What a work of art. I stood there in awe, not wanting the ruin the perfection of the moment. "And I knew just as surely, just as clearly, that life is not a work of art, and that the moment could not last" (A River Runs Through It).

The chicken was moist, tender and perfectly crisp. Since it's only on the smoker for 90 minutes, the flavor doesn't incorporate as far, but it was delicious anyway.

The Grill can fit 6 chickens at a time. Any suggestions on recipes?

Happy Eating.