Kobe for New Year's Dinner!!!

We will ring in 2011 with a roaring fire, heavenly champagne, great food and an episode of The Rockford Files.  (Pretty much like every other winter night at Chez Harrington!!!)

Tonight's fare is as follows:

Oysters Rockefeller

Grilled American Kobe Ribeye

Glazed Baby Carrots

Shredded Brussel Sprouts w/Meyer Lemon

Charred Sweet Onion and Tomatoes

So excited for the yumminess to come.  Here's a peek at tonight's wine and that crazy well-marbled steak.  Recipes will follow...

 Thank you Paul and Wendy for tonight's Pauillac!

CAN'T WAIT!!!

Gougere, aka yummy cheese bites

Another requests came for one of the many '60's inspired hors d'oeuvres served at the Merry Mad Man Christmas Cocktail party.  Gougere is a wonderful light, fluffy, cheesy treat great served with a myriad of libations.  Best served right out of the oven, gougere are easy to make and easier to devour.

Preheat oven to 400 degrees.
In a saucepan place the following ingredients:

• 1 cup milk
• 7 T butter, cut into 8 cubes
• 1 t salt
• 1 t sugar

Bring to full boil. When boiling add all at once:

• 1 1/4 cup flour

Over heat stir in flour until incorporated and pulls from the sides of the pan.
Remove from heat.  Transfer to a bowl and add:

• 5-6 eggs, one by one

Be sure that each egg is completely incorporated before adding the next.  Dough is read when it will 'string' when pulled between thumb and index finger.

Add the following:

• 1/4 cup thinly sliced chives
• 2 T coarsely ground black pepper
• 2 T grated parmesan cheese
• 1 cup grated gruyere cheese

Spoon or pipe into small balls onto a parchment-lined baking sheet.  Bake until golden brown and puffed.





  

Merry Mad Men Christmas "Rumaki"

Hosted a great cocktail party this weekend themed around the hit AMC series, MAD MEN.  The '60's inspired menu included rumaki.  Here's the recipe:

8 oz. chicken livers.

1 T. brown sugar
2 T. freshly grated ginger
1 T. pineapple juice
2 T. soy sauce
1 T. sake (or sherry)

12-16 oz. package of center cut thin slice bacon
1 spear pineapple, thinly sliced
            or
a/n waterchestnuts, sliced

1.)   Clean, trim, halve the chicken livers.
2.)   Combine brown sugar, grated ginger, pineapple juice, soy sauce, and sake (or sherry)  Add
        livers.  Marinate for 2 hours.
3.)   Preheat oven to 425 degrees. Remove livers from marinade, pat dry. Cut thin sliced center cut
       bacon in half. Wrap bacon around liver and small piece of pineapple (or water chestnut) . Skewar
       with toothpick.
 4.)  Bake in oven 10 minutes. Transfer to broiler at hgih until desired color.

the culinary world

the days ive spend in the culinary world have been amazing i never knew i would be having this much fun. all the knew techniques i have learned. The way to cut an onion with out crying. The only real way is by having the knife real sharp, the sharper the better.

Laura G.

The perfect chocolate chip cookies

Now that the holidays are here many of us enjoy baking for our family and friends, i know i do. The holidays just inspire me to get on to the kitchen and bake some holiday joy to share with my family and friends. Here is a recipe for chocolate chip cookies and these cookies are quite tasty.

The perfect Chocolate chip cookies

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soada
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar
• 3/4 cups packed dark brown sugar
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semi sweet chocolate chips
• 3/4 cup chopped pecans or walnuts (optional)

Instructions

• adjust oveb rack to middle position and heat oven to 375 degrees. Line 2 large  baking sheets with parchment paper. whisk flour and baking soda together in medium bowl; set aside
• heat 10 tablespoons of butter in 10 -inch skillet over meduim-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transer browned butter to large heatproof bowl. Stir remaining 4 tablespoons of butter into hot butter until completely melted.
• add both sugars, salt, and vanilla to the bowl with butter and whisk until fully incorporated. Add whole egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in chips and nuts (if using) giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared sheets, 8 dough balls per sheet
• Bake cookies 1 tray at a time until cookies are golden brown and still pufy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheets halfway through baking. Transfer baking sheets to wire rack; cool cookies completely before serving.

Adapted from http://www.americastestkitchen.com/

Molecular Gastronomy; Taste3 Conference: Ben Roche

A speech by ben roche a pastry chef at a restaurant called Moto in chicago talking about Moto where he works and the fun exprience you would have at this restaurant. Also demonstrates a couple items on the menu he serves their and the different unique way the items are made.

Baked Macaroni

This is a recipes found few days ago from allrecipes.com. A simple dish, that doesn't require much ingredients and is easy to make for everyone.

Ingredients:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
 
Methods:
1.Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2.In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3.Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
4.Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
5.Bake uncovered, for 30 to 40 minutes, or until the top is brown.
 
~ Alex Kim

Chocolate cookies!

MMM. We've all pretty much had bits and pieces of chocolate chip cookies throughout our lives, but who knew that it could be so delicious when you made it by yourself at home on a cold night. Yep, growing up I always loved to bake. I'd sit around at home and just bake cookies all day long. There was a specific recipe that I've always baked growing up and till this day I still use the same recipe over and over for parties and just for eats. I know it's a pretty simple "dish" per say but I love it and it's one of those kinds of things that I could never get sick of. Here's a recipe:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 
  

Retrieved from http://allrecipes.com//Recipe/best-chocolate-chip-cookies/Detail.aspx

Michelle Shim

My Grandpas's Shrimp

Me and my grandpa were very close. :) He taught me how to ride a bike and to always be a good kid. He was  my shadow and always made sure I was happy. Before my grandpa past away he always asked for a shrimp cocktail and I remember being a little girl and going to town and getting him a shrimp cocktail and bringing it back to his house for him to eat. He loved me for that. Nobody would pay attention to him because he was 90 years old and you can say that his sons and daughters were waiting for some inheritance money. I didn't care I always took care of him. So one day I made shrimp and added bell peppers, red, green, orange, and threw in onion, celery,potatoes,cilantro,tomato,and made the most delicious dish. I know my grandpa would be so proud of me if he was here. That is why I made that shrimp dish just for him.

- Cynthia Cruz

Osaka-style Okonomiyaki... Yum :) By: Shelby Nera

Who knew there was a way to make little kids eat vegetables without the fight or crying!? Yup, in Japan they've invented a dish a long time ago called Okonomiyaki. Okonomiyaki is basically shredded cabbage cooked in a batter, it is also called a Japanese pizza in some cases. My mom always made this for me as a child, I guess in a way she was trying to help me out. I grew up loving this dish and I hope more people find out about it :) Here's a recipe:

 

Ingredients:

• 2 cup all purpose flour
• 1 1/4 cup dashi soup stock or water
• 4-6 eggs
• 1 - 1 1/4 lb cabbage
• 6 tbsps chopped green onion
• 2/3 cup tenkasu (tempura flakes)
• 12 - 18 strips of thinly sliced pork or beef
• For toppings:
• Ao-nori (green seaweed)
• Okonomiyaki sauce (or tonkatsu sauce)
• Mayonnaise

Preparation:

Put dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tbsp), and tempura flakes (about 2 tbsps) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat a pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5-7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like. 

This is a wonderful recipe if you're looking to feed your kids some greens, enjoy! 


(Recipe retrieved from Setsuko Yoshizuka from url: http://japanesefood.about.com/od/holidaytraditionalfood/r/okonomiyaki.htm)

What the NHL really stands for!

NHL doesn't actually stand for the National Hockey League it stands for the Never Hungry League! My father is involved with a team in the league. I get to go to a lot of the games, most are at around 7 so dinner time. I usually get there around 6:30 and head on down to the board room (a meeting room they turn into a lounge area for executives and there family during games). This place is stocked with drinks (non alcoholic), salad, cheese and crackers, soup, meat, poultry, and some sort of pasta or rice. They also have popcorn, peanuts and and some trail mix. So I grab a plate or two before heading up to my seat. I'll usually watch the first and second periods then head back down to maybe grab a little more meat and past and take some popcorn back up to finish the third period. After the game they section off the seating area in the bar on the club level so that the players, executives and there families can get something to eat after the game. This is a feast more chicken, meat, veg, soup, multiple salads, fruit, cheese crackers, and a whole table of dessert. Needless to say I make a very long visit to the gym the next day.

kenneth duran: mexican mole

When people think of mole they think of a rich, thick sauce thats pasty and covers chicken. But if made correctly its not. Mole is a latin delicase that most latin cultures make, with their own twist on it. mole is a well rounded dish, it containes an assortment of spices which ranges due to the area and an assortment of tommitos and whats better then chocolate. The chocolate gives the sauce a rich smooth constancy that actually anhances the other flavors in the mole. So once again if mole is made correctly it will be WONDERFUL.

Guelaguetza By: Janae Jackson

Guelaguetzais a great little restaurant in the Mexico Plaza in Long Beach they have this amazing dish called Tuxtepecana and its Pineapple stuffed with shrimp, octopus, fish and sauteed onions wedges served with a side of rice and salad it was to die for!!!!!!!!!!!!!!!!!!!!!!!!!!!! figuratively speaking.  if you would like to see a picture of this dish please follow the site- http://www.guelaguetzarestaurante.com

Chicken Nuggets: A Love Story

The graceful chicken nugget in it's natural habitat.

What is it about chicken nuggets that makes me go crazy you ask? It's simple really they're crispy, breaded, deep-fried gold. Chicken nuggets are the greatest evolution of the chicken, a staple in American cuisine the chicken nugget stands ahead of any other chicken dish, which is why it's found in every market and every home. Whether they're dinos or stars or Tyson or McDees, chicken nuggets are without a doubt our nation's greatest contribution to the world. And unless you're a communist then you'll absolutely agree that nuggets are the world's premier comfort food. And so, heres a video of  two sexy guys who can make some boss-like nuggets.You're Welcome.

                                                    - Johnny Tee




          

Unprocessed Chicken Nuggets. DELICIOUS!

A Taste of Peru

Having Peruvian parents has it perks because I get to travel to Peru at least once a year, but traveling is not the best part the part of Peru is it's food. Its so intricate because every region has something different to offer to Peruvian cuisine. Ceviche would have to be one of my favorite Peruvian dishes. This ceviche recipe is one of the closest I have found to taste like my grandmothers. Enjoy!

Jalapeño lime ceviche

SERVES 6

About 7 limes

1 pound skinless white-fleshed fish fillets, such as halibut,

tilapia, sturgeon, or a combination, cut into 1/2 - inch dice

1/2 red bell pepper, cored, seeded and cut into 1/4- inch dice

1/4 small red onion , finely diced

2 jalapeños, cored, seeded, and finely diced

1/2 teaspoons coarse kosher salt, or more to taste

3 tablespoons chopped cilantro 

About 30 tortilla chips, for serving

( In Peru we don't eat tortilla with our ceviche so if you want to go more 

traditional serve with sweet potato and corn on the cob)

     Zest 4 of the limes. Juice the zested limes plus enough of the 

remaining limes to yeild 1/2 cup of juices. In a large nonreactive bowl (glass 
preferred) combine the zest, juice, fish, red pepper, onion, jalapeños, and

salt. Set aside in the refrigerator, stirring occasionally, until the fish

becomes opaque, about 1 hour. 

     Stir in the cilantro. Taste, ideally with your wine, and add more

lime juice and/or salt if you like. Spoon the ceviche into decorative 

glasses and garnish each severing with a tortilla chip. serve with the 

remaining chips on the side.

FOOD & WINE TIP When it comes to pairing wines with spicy foods, generally,

there are two ways to go: You can choose wines with really ripe, fruity, and even

lightly sweet flavors, or you can go with wines with oakiness. For something

light, like the dish, opt for the former. For heavier foods, go with the latter-- for

example, Zinfandel and barbecue.

Jalapeño lime ceviche pg 77

100 perfect pairings

Jill Silverman Hough 

http://www.incamotoadventures.com/images/ceviche.jpg

 

~Brenda Ocampo~

A Highlight of Armenian Cuisine

A dish my father grew up with and can now look back on so fondly is a versatile dish throughout the Middle East. What am I talking about? Keufteh. More specifically his favorite dish Houm Keufteh or Raw Keufteh. Now I can't say how this dish tastes because I haven't tried it, yet. It's on my must try list. So I figured if I blogged about it maybe it would get me motivated to make it. We shall see. In any case here it is.

Houm Keufteh

1 cup fine bulghur
1/2 pound very lean boneless leg of lamb, ground 3 times

1 small onion, finely chopped, or 1 medium clove garlic, pureed

Salt, freshly ground black pepper, and Middle East red pepper* to taste

1/2 cup finely chopped parsley

1/4 cup finely chopped scallions

1/4 cup finely chopped green pepper

2 tomatoes, cut into eighths

*A combination of 4 parts sweet paprika and 1 part ground hot pepper flakes make an acceptable substitute

Soak the bulghur in cold water to cover about 5 mins. Drain in a colander lined with double thickness of cheesecloth. Enclose the bulghur in cheesecloth and squeeze dry. Place in a bowl and add the lamb, onion, and salt and black pepper and red pepper. Knead the mixture about 8 mins. Add 2 tablespoons each of the parsley, scallions, and green peppers. Knead 1 to 2 mins longer until the mixture is well blended and smooth. Taste for seasoning. Form into patties and place on serving platter. Season with remaining chopped parsley, scallions, and green pepper. Garnish with the tomatoes. Serve immediately.

Serves 4

Since this dish contains raw meat make sure your meat is of good quality and safe to consume raw.

I found this recipe about a year ago in The Cuisine of Armenia by Sonia Uvezian. It sounded absolutley delish. So enjoy and hopefully I will too.

-Amber Sampson-

Sweets for the sweet tooth

I had a craving for cupcakes yesterday, so I decided to visit one of my favorite cupcake store....DOTS! Many of you might be familiar with this store already but if you are not, let me just say...you are definitely missing out!! hehehe...

For those of you that adore cupcakes.... oh trust me, you're going to be in love with Dots Cupcake. As you walk pass the store, you will see a bunch of cupcakes displayed by the glass window. The store's color scheme is pink and brown (so adorable!) meaning it is quite a girly store but who cares? Most people go to this store for the cupcakes, and I have seen a couple of guys buy cupcakes as well. 

There are two Dots Cupcake store branches but the one that I went to was the one near the Colorado and Fair Oaks cross street in Old Town Pasadena. They also have one in Arroyo Parkway, which I did not know about until my sister told me.

So I went inside the store, looked around, and bought four different kinds of cupcakes. Yuuuuum! I have to be completely honest, another reason why I love to buy cupcakes from this store is because of the boxes that the cupcakes go into. Have a look...

Even from any angle, it looks so darn cute!

I originally had planned to eat this with my sister, who I was suppose to pick up from her school right after I went in to the store, but I could not resist to take a peek inside the box. So I opened it and, boy oh boy, those cupcakes never looked better.

I kid you not, it was hard to resist the temptation to those heavenly cupcakes right away but i managed to do so. Since I know that my sister will dig right in to them when she sees it, I decided to take pictures right away to show you guys the beauty of each of these cupcakes.

Let me introduce you to the "mostess". It is an imitation of the hostess snack cakes in a cupcake version. 

Is this cupcake so cute or what? :)

Now, you must be wondering what flavor this cupcake is. Well, besides its obvious color combination, this is a strawberry lemon cupcake. So simple, but so delicious! 

Let's not forget how pretty it is too!

And so, my sister ate it. :)

Mmmm...mmmm..good!

How nice of my sister to leave me a piece. You probably could not tell from this picture, but the cupcake actually had a strawberry filling in it. It was delish!

Mint Chocolate Chip! The name speaks for itself. A delicious combination of chocolate and mint, who doesn't love that? Oh, I love those little chocolate pearls. It's so darling! 

Since my sister and I both wanted a piece, I sliced it fair and square.

Sharing is caring!

Last, but not the least...(drum roll please)

The delectable Crunchy Hazelnut Chocolate!

Ok, so I'm not so sure if that is the real name but from what I can recall, it sounded something like that...hehehe!

You know what this cupcake reminds me of? Yup, that's right! NUTELLA! :)

And yes, it does have a 'chocolate hazelnut' spread inside the cupcake, as well as on the top. The crunchy hazelnut on top makes this cupcake fun to eat!

Of course, my sister could not wait to dig into this yummy goodness.

Would you like some? :)

So the next time you want to satisfy your sweet tooth, you can consider buying some Dots cupcakes as one of your choices.

For more information about Dots Cupcake, you can go to their site at www.dotscupcakes.com. 

Thanks for reading this post! Have a wonderful day and treat yourself with something sweet. 

You deserve it :)

- Jena Crisostomo -

Bored on the weekend?

Baking can be a very pleasant solution. I found that baking can be a very fun and relaxing way to spend a Sunday. Not only that, but i also had the chance to teach a friend how to make brioche and baguettes: there's always a sense of accomplishment when you teach someone something new. I also ended up saving my family a trip to the bakery, which was very convenient for all of us.

-Jasmin

If you love food and wine...

Who doesnt love pairing wine with food and vise versa? Here are some ideas if you are in the mood! Cheers!

Thai Spring Rolls w/ Peanut Sauce and sweet and sour sauce -
Wine: Mersault (French White Wine)

Coconut Curry Meatballs
Wine: Muscadet Sevre et Maine

Osso Bucco -
Wine: Nero d’ Avola

Cilantro Lime Chicken
Wine: Davis Bynum Pinot Noir

Creme Brulee
Wine: Michel Leon Gewurztraminer



Posted by Joel to bacon 'N' bits at December 6, 2010 3:22 PM

Again, fast food at home

A couple of days ago a student mentioned 'albondigas soup.'  I haven't been able to get it out of my head since.  So wild guess as to tonight's dinner...that's right, yummy Mexican-style meatball soup.  Filling without being overly rich or heavy...perfect end to a long week.

Albondigas Soup  (adapted from Epicurious.com)

for the meatballs:
    3 anaheim chilies, roasted, peeled, seeded and diced
   1# ground beef                             Combine all meatball ingredients.
   1/2 cup zucchini, grated
   1/4 cup onion grated                     Shape into 1" balls.  Place on sheet tray
   2 cloves garlic minced                   until ready to place in soup.
   1/2 cup bread crumbs
   1 t. oregano
   1 t. ground cumin
   1/2 t. Mexican oregano
   1 egg, lightly beaten
   as needed salt

for the soup:
   2 t. corn oil
   1/2 cup onion minced                                    Heat oil in 4 qt pot.             
   3 roma tomatoes, peeled, seeded, diced        Add onion and saute to tender (5 min.)
   2 cloves garlic, minced                                  Add tomatoes, garlic, chili powder, cumin
   2 t. ancho chili powder                                  oregano.  Cook until fragrant.
   1 t. cumin                                   
   1 t. Mexican oregano
   2 quarts chicken stock (or beef stock)            Add stock and bring to a boil.Reduce
   1 cup zucchini, grated                                    heat simmer 10 min.  Add zucchini, rice,
   1/4 cup long grain rice                                   meatballs.  Retain a soft simmer,       
                                                                       cover, cook  until meatballs and
                                                                       rice are cooked  (about 20 min).
  
garnish:
   fried corn tortilla strips
   radishes sliced
   cilantro, chopped
   avocado, cut in cubes
   lime, quartered
 

Cold weather means it's time for Soups, Stews and the Pot o'crock dishes

Following is a recipe for a favorite soup of mine that I found on line, a few years ago at:  http://www.emerils.com/.  It is called Italian Wedding Meatball Soup.

This is for the most part a pretty simple soup to make and the flavors and aromas make for a great smelling kitchen and I guarantee you, your guests will really enjoy it.

It calls for Fresh Basil, ensure that you do indeed use it.  Makes it, or breaks it.

Enjoy,

Chuck

¾ pound Ground Beef

¼ pound Ground Pork

2 eggs, lightly beaten

1/3 cup finely grated Parmesan, plus more for garnishing soup

¼ cup Italian Bread Crumbs

1 tablespoon finely chopped Garlic

1 teaspoon Italian Essence

1 teaspoon salt

2 pinches crushed Red Pepper

2 tablespoons Olive Oil

½ Cup Chopped Onion

¼ Cup Chopped Celery

2 Tablespoons Tomato Paste

1 (14.5 ounce) can Whole Tomatoes, crushed with your hands, with their juice

3 ½ Cups Beef Stock, or two 14 ounce cans low sodium Beef Broth

½ Cup Ditalini, or other small pasta shape for soups

2 tablespoons Chopped Fresh Basil Leaves

                          

In a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, ¾ teaspoons of the Italian Essence, ½ teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.

Divide the meat mixture into tablespoons and roll into smooth balls in your hand.  Set rolled meatballs aside on a plate, or other flat surface.

In a 4 ½ quart soup pot or large saucepan, heat the olive oil over medium high heat until hot.  Add half of the rolled meatballs and cook, stirring occasionally, until brown on all sides, about 4 minutes.  Transfer the browned meatballs to a plate and set aside.  Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes.  Add the remaining teaspoon of minced garlic and cook for 1 minute.  Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining ¼ teaspoon of Italian Essence, remaining ½ teaspoon of salt, remaining pinch of crushed red pepper and stir to combine.  Return the meatballs to the soup pot and bring the soup to a boil.  Reduce heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard.  Add the ditalini to the hot soup. Stir well, and cook for 15 minutes, or until the pasta is cooked through.  Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

Fast/Slow Food = Roast Chicken

Today was busy.  After work went to mom's house to sit and visit with my newly married sis.  Had a great afternoon taliking about the wedding celebration.  But as all great conversion can go, time is lost.  Needed to get home to make dinner and the best option...ROAST CHICKEN and potatoes.

For a quick, wholesome yummy dinner here are the very easy directions to follow:

Preheat the oven to 425 degrees.

Take one whole chicken.  Remove the giblets from inside the chicken.  Pat dry inside and out with paper toweling.  Cut out the backbone.  Press out the chicken flat (like a butterfly) and place on a rack over a baking sheet.  Season on both underside and atop with salt and pepper.  Roast in oven for 1 hour.

After the chicken has cooked for 20 minutes, add to the pan 4 potatoes quartered.  Allow to sit/cook in the chicken drippings.

When chicken is cooked, allow to sit for 10 minutes before carving.  (If necessary, return potatoes to oven to continue to cook.)  Serve atop well flavored greens (ie., arugula, watercress, frisee...), dijon mustard, and roasted potatoes.

 *photo of chicken from http://chompasaurus.us/

Tri-Tip Marinade

1/2 C bourbon
2 whole scallions
1 Meyer lemon
1 Vasalia orange
1 1/2 tbsp honey
3 tbsp soy sauce
2 tbsp fresh ginger root (grated)
1tbsp red pepper flakes

Mix all ingredients together and pour over meat. Let Tri-Tip marinate for 8 to 10 hrs.

~ Mike

Tidbits of great culinary fun and facts to come

Welcome to our blog!  We are 24 budding chefs from Le Cordon Bleu, Los Angeles hungry for knowledge and willing to share.  Check out our blog for recipes, kitchen tips, food memories, or a peek at what happens in culinary school.