Oven Roasted Beer Can Rosemary Garlic Chicken

Ingredients

Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves

Chicken

3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt

Directions

Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.

Chicken

Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.

Chicken Marsala

Ingredients

2 chicken breasts skinned, boneless, and halved

1 cup flour

1 t salt

1 t pepper

1 t Italian Seasoning

2 T olive oil

3 T butter

2 shallots fine chopped

10 ounces Cremini mushrooms stemmed and sliced

3/4 cup Marsala wine

1 cup chicken broth

1 t salt

1 t pepper

2 T butter

Directions

Combine flour,salt, and Italian Seasoning on large plate.Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness.

Heat oil in large skillet over medium high heat.Add butter and melt. Dredge chicken breasts in flour mixture and place in skillet. Do not crowd the breasts. Cook on each side about 5 minutes until golden brown. Remove to plate and set aside. Add oil,butter and melt. Place remaining breasts and cook about 5 minutes per side. Remove to plate and set aside. Add 1 T butter, shallots, and mushrooms. Cook until liquid from mushrooms is evaporated. Add wine and scrape bits from the skillet. Cook until liquid is reduced by half. Add chicken broth and cook until sauce is beginning to thicken. Reduce heat to medium. Add butter and stir. Return chicken and simmer 2-3 minutes. Adjust seasoning. Serve with wide egg noodles or papperdelle.

 

 

 

 

Pork Loin Chops with Farro

Ingredients

4 boneless pork loin chops

Lavender salt and pepper

2 T olive oil

1 onion chopped

3 garlic cloves minced

1  t red pepper flakes

1/2 t thyme

1/4 t oregano

2 bay leaves

1/4 cup red wine

1 28 ounce can whole tomatoes  with basil chopped

Salt and pepper

1 cup semi-pearled farro

3 cup chicken broth

2 garlic cloves peeled

1 t salt

Garlic salt

2 t chopped thyme

Directions

Farro

Wash farro and drain.  In large sauce pan add 3 cup chicken broth,farro, garlic cloves, and salt. Bring to boil and turn down heat to simmer. Cover and cook 25 to 30 minutes. Drain remove garlic cloves; season with garlic salt and thyme. Serve as side with pork dish.

Pork Loin Chops

Heat olive oil in large fry pan at medium high heat. Season both sides of chops with lavender salt and pepper. Place in fry pan and cook about 3-4 minutes per side. Measure internal temperature and remove and tent chops when they reach 145º. Add chopped onions, garlic, red pepper flakes, thyme, oregano, bay leaves and cook about  2 minutes stirring constantly.  Add red wine and scrape  meat bits from bottom of skillet. Add tomatoes and cook  10-15 minutes. Remove bay leaves add pork chops and drippings back into skillet. Coat chop in sauce and cook 5 minutes. Adjust seasoning and serve with farro as the side.

* Lavender salt can be purchased from vendors such as “the girl and the fig” on line or there are recipes on line to make it at home. Martha Stewart for example has a recipe on her web site.

Chicken Chili Verde

Ingredients

Sauce

8-10 tomatillos husked and chopped

3 poblano  chiles rough cut

2 Serrano chiles  seeded and chopped

1 large onion chopped

1 green pepper chopped

4 garlic cloves minced

1/2 c chopped cilantro

4 chicken thighs skinless seasoned with salt and pepper

1 t cumin

1 t Mexican oregano

Salt and pepper to taste

4 cups chicken broth

Serving Recommendations

Avacado chunked

1/2 cup Cotija cheese crumbled

Lime cut in wedges

Cooked rice or tortillas

Directions

Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred  the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.

Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.

 

Mushroom Pasta

Ingredients 

12 ounces papperdelle

2 T Kosher salt

1 pound Cremini or button mushrooms cleaned and sliced

5 garlic cloves chopped

1/2 shallot chopped

2 T olive oil

2 T butter

8 ounces Marscapone

1/8 t nutmeg

Salt and pepper to taste

1/2 c Parmesan cheese

Directions

Pasta

Bring 6 quarts of salted water to boil. Add fresh papperdelle and gently boil for 4-5 minutes. Boxed pasta takes 9-11 minutes to become al dente. Drain and save 1/2 half  cup pasta water.

 

Sauce

Add olive oil and butter to large skillet over medium high heat. Melt and add garlic and shallots. Cook until fragment but not brown. Add mushrooms and toss to coat in butter mixture. Cook until mushrooms have exuded liquid and most liquid evaporated. Mix in Marscapone and nutmeg. Add to pasta, toss, and adjust seasoning. If dry add small amounts of reserved pasta water to achieve creamy sauce. Add Parmesan and serve. Chicken or shrimp go well in this dish for protein.

 

Shrimp Avacado Salad

Ingredients for Dressing

1/2 cup capers with liquid

1/2 cup olive oil

2 T red wine vinegar

2 boiled egg whites finely chopped

1 1/2 t Dijon Mustard

1 1/2 t parsley fine chopped

3 T roasted red peppers minced

Salt and pepper to taste

Combine ingredients and refrigerate For 24 hours

Salad

5 Roma tomatoes diced

1/2 Maui or sweet onion diced

2 avocados diced

1/3 cup Feta cheese

12 medium cooked shrimp cut in half

1 cup Hearts of Romaine shredded

Combine ingredients and toss with dressing. Serves 3 as main course

Note: I have used  half of dressing with above salad ingredients.

*Inspired by Nick’s Fishmarket

 

 

 

Alaska Salmon Halibut Burgers

Ingredients

1 pound Sockeye(red)salmon, skin and pin bones removed

1/2 pound  halibut skin removed

4 tablespoons Dijon mustard

2 tablespoons mayonaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper

1 shallot chopped

1 1/4 cup panko

Salt and pepper

1/4 cup olive oil or grape seed oil.

Directions

Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.

Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat  oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown  or 3 to 4  minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.

*Pretzel buns or Brioche are favorites.

Kale Cannellini Bean Soup

Ingredients

2 T of olive oil

8 cloves garlic chopped

1 T Cento tomato paste

2  t dried oregano

1/4 t of red pepper flakes

3 T red wine vinegar

2 cans cannellini beans drained and washed

4 cup of vegetable broth

1 bunch of kale with large ribs removed and rough chop

Salt and black pepper

Directions

Heat olive oil In large fry pan. Add garlic and finely crumbled oregano. Cook  2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook  2 minutes. Add cannellini  beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.

Serve with toasted rosemary bread.