Chicken...It's What's for Dinner!

Whose roast chicken will reign supreme? Why yours of course!

This is so easy and so yummy. It's the cheapest form of chicken and you can utilize the leftover for chicken salad, or sandwiches, so don't be afraid to simply roast a chicken with your very own twist.

To start, pull your chicken out and let it sit at room temp for about 20 minutes - this helps the meat cook more evenly because you aren't throwing a cold chicken in a 400 degree oven. While your chicken is sitting out, make a general seasoned butter.

I did 1 stick of butter for a 7.5 pound chicken
And I did some fresh herbs, garlic, and lemon zest.

You could choose to do a cajun chicken with spices, or to go more asian with garlic and ginger and lemon grass.  Whatever you fancy.

Get your butter soft enough to mold. (Throw it back in the fridge if it's too runny) Mix all your ingredients with butter. I like to add a little EVO to mine as well for flavor.





















Now do as I say and not as I do - I added WAY too many herbs. But we are all human here, am I right?

So, after you have rinsed your chicken and have it COMPLETELY dry, we are going to take our butter under the skin of the breast.

Simply use your fingers to loosen the skin, then ball your butter into two equal balls and press it under the skin, gradually pushing on the top to get it all the way up in there. And then repeat to the other side.

Rough chop some carrots and onions (save some for later) and stuff them in the cavity of chicken, you can add apples or lemons, and fresh herbs in there too. This is going to add flavor and help the chicken hold its shape (same reason we truss it).

This so easy, you're going to wonder why you didn't truss before.



Simply take a piece of string or twine and pull to have two sides of equal length and tie a knot around the neck of the bird. Sides of your twine still equal? 
Now work your way down, starting at the wings. Simply make sure the wings are secure under your twine, then come between the inside of the thighs and bring the legs up and tie the legs together.

Okay, so for roasting you want to put it in a roasting pan "propped" up on veggies (those veggies you saved) - this keeps is from getting soggy and helps the chicken cook evenly, because you have elevated the chicken off the pan. 

Cook at 450 degrees for 20 minutes until skin is nice and crisp, then reduce heat to 350 degrees and cook for 20-25 minutes or until a thermometer reads 160 degrees. 

** I pull mine out at 160 and let it rest for 15 (Yes, I said 15) minutes so that it will carryover to 165 degrees. 

While it's resting, make a pan sauce from your amazing chicken juice in the bottom of the pan. Throw your pan over medium high heat, and toss some flour in the pan - this might seem strange, you have veggies floating around in flour, but go with it. 
Stir until it's absorbed, then scrape up all the goodness off the bottom of the pan. 
Then DEGLAZE. You can use white wine or chicken stock and it should be HOT - you should have lots of steam coming up off your pan.

Then strain into a sauce pan. Cube up some butter and whisk it into your sauce until it is emulsified. Add some fresh herbs and a squeeze of lemon juice.

TA-DA! Dinner is served.

This is great with wilted kale and some home fries rolled in oil till crispy. 

Homemade pasta…why not?

I have so many fond memories of making pasta with my mom growing up. It was always about the experience: getting our hands covered in flour, rolling it out and having pasta hung all over the kitchen and backs of chairs (yes i know, I'm cringing inside too).

What you will need:
A pasta machine. These range from fairly cheap to expensive, I recommend getting a cheap one, then if you like it and you think you will be using it a lot, then you could look into an upgrade.
You will also need a drying rack (or you can get inventive like my mom and hang it all over the house).

3.5 cups UNBLEACHED all purpose flour 
4 eggs
1 teaspoon (Extra Virgin) Olive oil
salt/pepper optional



Pile your flour into a large bowl, make a hole in the middle of your flour pile and add your eggs, oil and seasoning. 
If you wanted to make an herb pasta, you could chop up some fresh basil, thyme, parsley, oregano, or whatever you wanted and add to this mix.

Then, with a fork, vigorously start whisking the wet ingredients and let the dry wall gradually start falling inward as you continue to whisk. 

When it becomes hard to whisk, then move it onto a clean work surface and start kneading your dough.



Until it looks like this, it's going to seem dry, use your judgment though and if you feel like it too dry just simply wet your hands and continue working into the dough.  The size of your eggs or the humidity will determine how wet it is at this point. So, you may need to add more flour or water depending on whether it is to sticky or too dry.

Wrap in plastic wrap and let rest AT LEAST 30 minutes. This allows the gluten in the flour to rest and prevents your pasta from being rubbery. If you rush it and don't let it rest, when you go to roll it out it will spring back. That's why you let it rest and why it's important. 

While you are waiting, you can set up your pasta machine, making sure it's secure.

Then slice the dough into two inch slices. You may need to press it a little with your palm or a rolling pin to get it to go through your machine. 
Start with the widest option, usually number one. 
Now what you want to do here is fold and refold till you get nice even lines, don't be afraid to roll it though a few times on each number to achieve a nice clean rectangle shape.
Try not to use anymore flour at this point, it will mess with the consistency, but feel free to use semolina instead.



I usually don't take mine down to the thinnest number, but play around with your machine and the thickness you like, then add the cutter attachment.



Now, I should have cut my pasta sheet in half since it got this long, nobody wants pasta that long. But you get the idea.

Hang it out to dry. 

Once dry, then plunge in boiling salted water, but remember that homemade pasta doesn't take but a few minutes to cook. 

You have so many options when making your own pasta - you can make ravioli with the dough, you can use the sheets for lasagna. You can add spinach or herbs and make any kind of pasta you wish.

Omelet Basics

A friend asked about making omelets. I couldn't be happier to give some tips and share "do's and dont's" when cooking eggs. Let's dive in.

They say that in some French restaurants as an "interview" they ask you to make an omelet, meaning the sign of a great chef is to be able to execute an omelet. Now, after this post you will know how to make an omelet in your head, but half the battle is doing it, be willing to practice over and over and even throw some away. 

First you need the right pan. You need a pan that will allow the egg to slide around freely. You have several different options for pans and it depends on what you like - stainless steel aluminum or carbon steel. The pan should have 2 inch sloped sides and a 7 inch diameter with a long handle. 

If you are making individual omelets you need 2-3 eggs - the depth of the egg mass in the pan should not exceed 1/4 inch - because the egg must cook quickly, otherwise they get rubbery. 

Put your eggs in a bowl and season with salt and pepper, whisk with a fork, 30 good strokes to blend the eggs. Be aggressive here; you want them nice and mixed. 

I'm going to show you the classic roll omelet. This method is trickier, but definitely the most fun. You can do it though!

Place 1 TBS of butter in your pan over high heat. 
As the butter melts tilt the pan so it goes all over. 
Watch the butter, and when the foam subsides and it almost starts coloring that means the butter is ready. It's crucial that your butter is the right temp. Then pour in your eggs.
Let the eggs settle for a few seconds before jiggling or moving the pan, I know that will be your first reaction. 
If your pan is the right size and your butter is the right temperature, you should not need a spatula at all.
Grasp the handle and begin jerking the pan vigorously away from you raising it away from the heat at a 20 degree angle, holding the pan over the heat as you continue to jerk every second. This would be where you add your fillings. 

Then increase the angle at which you are holding your pan slightly, this will force the egg to roll over on itself and with each jerk at the lip of the pan it will continue to roll. Utilize the edge of your pan. As soon as its taken shape let in sit in the pan and let it get golden brown. Simply roll out onto a plate. 

Okay, second is the "scrambled" version.
Same as above with the butter. 
After you add your eggs let them sit and coagulate in the bottom of the pan, then simply take your fork (you don't want something with a large width, you'll see) and simply drag the cooked egg to the center allowing more of the uncooked eggs to reach the bottom of your pan. Keep moving the coagulated eggs until you get the eggs cooked how you like, then start folding onto each other. The bottom should be nice and brown while the middle is nice and soft. 

Suggestions for fillings:

Fresh herbs, parsley, thyme, chives
Cheese: fontina, parmesan, Swiss
Spinach, broccoli or asparagus
Diced potatoes
Ham or chicken
Mushrooms
Shrimp or crab

Pesto

I've started a garden for the first time, so I'm having to come up with twelve different ideas and ways to use basil, tomatoes and cucumbers. Life could be worse.

So as I mentioned I'm growing basil and Holy Basil, so I figured this would be a good time to show you how to make simple pesto. Pesto is so great because you can spread it on sandwiches or - like I'm doing - toss it with some pasta.

For this recipe you will need a processor. You could try a blender, but I recommend a processor.

What you need:

4 cups of fresh basil (about 2 bunches)
Maybe try parsley or a cilantro pesto for tacos.

1/2 cup of toasted pine nuts 
I actually substituted walnuts - play around and try your favorite nuts for a flavor you will love. 

1/2 cup grated Parmesan
Again, use Asiago or Pecorino - just be sure to use a hard cheese.

1-2 garlic cloves

1/2 cup olive oil 
(Refer back to my post on olive oils.)

salt and pepper

I served mine up with some sautéed chicken.

Simply garnish with some fresh grated cheese, maybe throw some tomatoes in there and call it a meal. 

Thanks for reading. Don't forget I LOVE answering any questions you may have.

The Perfect Meal From a Grill

'Tis the season for grilling, and I have it on my mind!

GRILLED CORN on the COB

1 Stick of butter
1 Garlic clove minced
1 Tbs. fresh herbs (thyme, parsley, chives)
1.5 Tsp salt
1 Tsp pepper
1 Tbs olive oil
1/2 Cup Parmesan
1/4 Cup of Japanese bread crumbs
4 Ears of corn husked

Turn your grill on medium-high. 
The easiest way I've found is to throw your butter in a heat proof bowl and put it on the grill to melt with garlic, spices and herbs. You'll need a brush.

Brush your corn with olive oil, turn on all sides until all sides are charred and tender. 

Combine Parmesan and bread crumbs.

Remove from grill and brush with your butter mixture. Then roll in your cheese mixture. You can get creative & mess around here, maybe add some pine nuts or crushed up cereal. 

If you don't have a grill, roast it under your broiler.

RIBS with homemade sweet and spicy sauce.

3/4 cup packed light brown sugar
1/4 cup smoked paprika
2 Tbs cayenne pepper (or 1 Tbs crushed red pepper)
2 Tbs garlic powder
3 Tbs salt 
2 Tbs cumin
* Don't feel totally confined to this list of spices, feel free to mess around with the spiciness or substitute some.
2 St.  Louis style pork ribs or baby back (3-4 lbs)
1/2 stick butter
3/4 cup apple cider vinegar

Preheat oven to 325 degrees.

Combine your dry ingredients to make a dry rub. 

Reserve 1/4 cup of mixture for later. Then PAT DRY your ribs with paper towels and rub with remaining mixture. Be sure to really massage and get the rub everywhere. 

Wrap each rack in tin foil crimping the edges to seal. Place on a rimmed baking sheet and in preheated oven. You want your meat to be fork tender but not completely falling off the bone, 2-3 hours. 

You'll notice a lot of liquid on the bottom of your sheet pan, drain off into a container. Let the juices settle so the fat surfaces and you can skim it off. 

Then add the juices from the ribs and the spice mixture, and simmer for about 15-20 minutes until a good basting consistency. Make sure your butter is cold and MONTER AU BEURRE your butter into the sauce (using a whisk gradually add your butter) then add vinegar and season.

** Au Beurre is a french expression that means "with butter". So Monter au beurre means "to mount with butter". It's done as a finishing touch on a sauce to give it a richer flavor and feel.**

Char your ribs on your hot oiled grill and baste with sauce for 5-10 minutes.
Be sure to let your meat rest (ALWAYS let your meat rest) for 5 minutes then slice between the ribs.

For my next post look for a chilled green bean salad, a great side in the summer.

Flank Steak with Chimichurri

To all my followers, I've decided to get on a more regular schedule of posting, so look for new posts on MONDAYS (and maybe a few more if I'm feeling inspired, but definitely Mondays). Thank you for continuing to follow and enjoy my blog, I do apologize for my long absence.

Since I just shared about indoor grilling, what better way to follow that than with a marinaded flank steak and a chimichurri sauce. Chimichurri is a great sauce for grilled items, like steak, with its bold flavors of fresh herbs and garlic. 

Chimichurri:

1/2 cup red wine vinegar

3-4 garlic cloves, thinly sliced or minced

1 shallot finely chopped

1.2 cups fresh cilantro with stems pick out

1 cup fresh parsley (flat leaf preferred) 

1/3 cup fresh oregano

3/4-1 cup EVO (refer back to my post of Olive oils)

1/2 tsp. cumin

1/2 tsp crushed red pepper (more or less depending on you level of spice)

salt and pepper to taste

Combine all your ingredients except your olive oil in a food processor, while it's running gradually add your oil. Done! 

With the flank steak it is best to marinade (which is a form of tenderizing). You can can go any direction with your marinade, just keep these things in mind when making a marinade:

Salt is essential - it penetrates and goes deeper than the outer surface. Soy sauce is a common form of salt.

Sugar, when used in moderation, will help the meat brown better on the grill, creating strong smoky, charred flavors.

Aromatics are mainly a surface treatment, but they can still be quite powerful. Garlic, shallots, dried spices, herbs, or chilis are all good things to experiment with.

Oil is often a primary ingredient in marinades and helps spread flavors evenly across the surface of the meat, as well as lubricating the meat.

Acid can denature proteins in the meat so use sparingly. With very acidic marinades, it's particularly important to not over marinade or it will get grey and mushy overtime. Vinegar or lemon juice are common acids in marinades.

For Flank steak, ideally you want to marinade 4-8 hours, you don't want to marinade too long or it could change the texture of the meat.  

The secret to a tender flank steak is to cut AGAINST the grain. Flank steak is a great piece of meat to start learning how to cut against the grain. Watch this helpful video:

https://www.youtube.com/watch?v=JRdX4U6hNLY

Thanks for reading, don't forget to comment with what you've been cooking and any questions you have. 



Mcnackskitchen. (2013, April 8) Cutting against the grain on a bias. [Video File] retrieved from https://www.youtube.com/watch?v=JRdX4U6hNLY

How to grill inside

A dear friend of mine asked for some ways to "grill" without a grill. I am going to give you a few tips and ideas for "grilling" inside.

First, you will want to invest in a cast iron grill pan - an investment that you will not regret. You can get a pretty good cast iron pan for $35. They are great for quick recipes, but don't really achieve that smokey taste people love.

You may hear people say to "season" your cast iron but what does that mean? You don't ever want to use soap on your cast iron, you simply use 1 TBS of salt (not the real fine stuff but the gritty kind) and scrub/work it into the cast iron. Works like a charm. Depending on how bad it is, you may want to use a steal wool. If you just bought a cast iron pan, simply coat with oil and place upside down in a 325 degree oven, use tinfoil or pan to catch the drippings.

So now that you have your grill pan, you can either get it piping hot on the stove top and grill as usual or you can rediscover your broiler. Think of your broiler as an upside-down grill. Even though you won't get those pretty grill marks or the smoky flavor you'd get from charcoal, you can get a pretty good char. Set your oven rack about 6 to 10 inches from the broiler and use your grill pan, or a pan with ridges, so that the fat is able to run down. As you are cooking you want to check your food frequently so it doesn't burn. After about 4 to 6 minutes pull your steak, pork chop or lamb (whatever you're cooking up) and flip it, then cook for 4 to 6 more minutes for medium rare. One big problem I see with home cooks is constantly wanting to turn and mess with your food to see if it's done - don't do that! Simply trust the clock, and turn it when it says you should. 

So thirdly, I would suggest using smoked spices. For example, hickory smoked salt - which I love - can be found at whole foods, or even online. It's easy to achieve smokiness with spices, so drizzle your fish or vegetables with chili infused olive oil, or smoked paprika. You could even make your own blend with dried chipotle chilies. If you do use liquid smoke be careful not to get carried away, too much and your food will taste like an ashtray. 

Be sure to throw some garlic and fresh herbs on the grill with whatever you're cooking - you could even infuse olive oil with some smoked salt, herbs and garlic and brush it down as you cook. 

Best of luck, let me know what you've been cooking up!