Monthly Archives: October 2010

Boned Whole Chicken with Vegetable Stuffing

Cooking a boned chicken gives bragging rights.  The nasty little secret’s that it’s not that hard.  The only tough part is getting the bird off its cooking rack and onto a cutting board without splitting the skin.  This recipe also works well with duck.

Boned Chicken with Vegetable Stuffing (serves 5-8)

1 4-7 lb roasting chicken, boned (see earlier post “The Boneless Chicken Ranch“)

ready to go

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Filed under Main Courses, Poultry

Ricotta & Veg Stuffing

This alternative to bread stuffing gives extra texture to boned or rolled meats.

Ricotta & Veg Stuffing (2-3 cups, enough for a 7 lb chicken)

  • 1 cup ricotta cheese
  • 1 zucchini, minced
  • 1 carrot, minced
  • 1 sweet onion, minced
  • 1 egg yolk
  • 3 tbsp parmesan cheese
  • 1 tsp oregano
  • 1 tbsp butter
  • Kosher salt and coarse ground pepper to taste

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Filed under Sauces & Stuffings

Olive Oil & Lemon – a Marinade or Dressing

This works as a basic marinade or basting liquid for chicken, turkey, fish or veal – anything that requires a light touch.  It’ll also work as a salad dressing.

 

give it a swirl

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Filed under Condiments

No Hassle Barbecue Sauce

Sauces, especially barbecue sauce, are highly personal.  Some folks guard their secrets with uncanny energy and then take them to the grave.  Go figure.  Here’s a base recipe for a southern style vinegar sauce.  Take this and make it your own.  Really.  It’s yours.  Enjoy.

 

 

 

a delightful sauce

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The Boneless Chicken Ranch

This is a bit beyond the basics and the first time it may be like shaving a ferret.  The only utensil is a paring knife.  Go slow because it’s done as much by feel as sight.  And don’t worry about mistakes–it only means cooking with boned parts.  Once you get the technique down this can be done in less than 5 minutes.  It’ll be a wonder to behold.

your opponent

See the post on roasting boneless chicken to for an example of how this can be cooked.

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Filed under Poultry, Technique & Dirty Secrets

Asparagus Vinaigrette

Ever have beautiful vegetables that won’t mesh with your menu but need to be eaten before they go bad?  I’m thinking of mushrooms, cauliflower, carrots, peppers and, yes, asparagus.  Rather than curse yourself for an impulse buy, consider preserving them in a vinaigrette to eat later in a salad or as a side.

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Filed under Salads, Sides, Vegetarian

Center Cut Pork Roast Barbecue

Comfort food is an art & barbecue’s an expressive medium.  You want to balance the substance of fat with a tang of spice for that feeling of mellow satisfaction.  Like all things simple the trick is to limit your selection and quantity of spices so that the tastes are distinct and complimentary.

pork roast BBQ

All the spice selections are to my taste, so you can substitute whatever appeals to you.  Fashion sense aside, spice is an accessory so try to limit variety–salt, pepper and a few specific flavors–in exchange soothing familiarity.

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Filed under Main Courses, Pork