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Category Archives: Dinner

Let’s Get Wild! Creamy Lemon Chicken with Wild Rice

For a lot of people, when you are deciding on a side dish to make with your dinner, the easy fallback is always to go with white rice or a potato. They are great sides to make, no doubt about it, and you don’t have to think much about them to make a baked potato or cook up some white rice. However, once in a while you need to have something different. It can get pretty boring if you eat just plain white rice all of the time. We eat a lot of rice in our house so I actually always have a few different options available that we can use for rice. There is always white rice, but I also have brown rice, jasmine rice, arborio rice for risotto and wild rice. I also try to keep a good selection of beans and other grains like quinoa or couscous around for those days when we really want something different. Now not everyone is a big fan of the wild rice option. Sean would prefer I didn’t make it since he doesn’t really care for it, but Michelle and I both like the flavor and texture it provides to a meal. Technically, wild rice is a combination of four separate grasses and the grain that is harvested from them. There are three species that are grown in North America – Texas wild rice, Northern wild rice, and wild rice – and one species that is grown in China. If you want to learn a little bit more, the Wikipedia entry on wild rice is interesting.

In any case, you can find wild rice pretty readily in most supermarkets. The great thing about is, that like other grains, when it is uncooked it can last almost indefinitely so you can get some to keep in your pantry and always have it available. I find that it goes particularly well with chicken dishes and fish and takes to a sauce really nicely, so this recipe from Delish for creamy lemon chicken with wild rice seemed like a great dinner to cook.

Creamy Lemon Chicken with Wild Rice

6–8 bone-in, skin on chicken thighs

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

1 tablespoon butter

3 garlic cloves, minced

1 onion, chopped

1/2 cup dry white wine (such as Sauvignon Blanc) or water

1 chicken stock

2 lemons

1/4 cup heavy cream

1 cup wild rice

1/4 cup chopped parsley

Preheat the oven to 475 degrees. Preheat a large cast iron skillet on high heat. Rinse the chicken and pat dry the chicken thoroughly with paper towels; season the chicken with salt and pepper. Add 1 tablespoon of olive oil and 1 tablespoon butter to the skillet. Cook the chicken skin side down in two batches until the skin is crisp and golden brown, about 5 minutes. Transfer the chicken to a dish skin side up and set it aside.

Reduce the skillet heat to medium-high. Add the garlic, onion, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook for 1 minute. Deglaze the pan with the white wine and chicken stock; scrape the bottom of the pan and bring the mixture to a boil. Add the zest and juice of one lemon, then cut the remaining lemon into wheels and add it to the sauce. Stir in the heavy cream; bring the mixture to a boil and place the chicken in the skillet skin side up in a single layer. Bake the chicken in the oven for 20 minutes.

Meanwhile, cook the wild rice according to the package directions.

Add the cooked wild rice to the skillet to absorb the sauce. Garnish the dish with parsley and serve in the skillet immediately.

The wild rice can take anywhere from about 25 minutes to close to an hour depending on what type you buy, so I started my rice the same time I started the chicken and had both done at about the same time. If you like lemon sauce this one is certainly for you. The lemon really stands out and the sauce goes well with the chicken and the rice. You could make this an almost one pot meal if you put some vegetables in alongside the chicken when you bake it, like peas, asparagus, broccoli (it seems to need something green to me) or any other vegetable you prefer that will take well to baking and the lemon sauce. The dish thickens up nicely when you add the rice into it and it makes for a nice hearty meal during the week that is easy to make. I used chicken thighs because that is what the recipe called for and I always have them on hand in the freezer since they are inexpensive, but you could use any type of chicken pieces that you like best; just adjust your cooking time to be sure it is cooked through all the way or not overcooked (as could easily happen with boneless breasts).

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 11, 2016 in Cooking, Dinner, Poultry, Rice, Uncategorized

Tags: creamy lemon chicken, creamy lemon chicken thighs with wild rice, creamy lemon chicken with wild rice, Delish, Delish creamy lemon chicken, wild rice, wild rice recipe

Get in the Swing of Summer- Arnold Palmer Pan-Roasted Chicken Thighs

08 Jul

Whenever we do happen to go out someplace to eat, if I am not getting a cocktail (I prefer a Grey Goose martini on the rocks with olives) or a beer (I try different beers but I am a Guinness fan myself), I stay away from sodas and the like. I’ll have a soda every now and then at home but it is not my first choice. Instead I find that I very often like to have an Arnold Palmer – a mix of iced tea and lemonade. There is something about the flavor combination I really enjoy, with the sourness of the lemonade going nicely with the distinct flavor of the iced tea. It is a particularly refreshing drink in the summertime as well. I can remember Michelle and I having them while we watched the horse races at Saratoga Springs years ago. So what could be better than having a cold, refreshing Arnold Palmer in the summer? Bringing that flavor to your dinner table of course! I found this recipe from The Kitchn for Arnold Palmer pan-roasted chicken thighs that was the perfect combination of flavors and ease that made it right for trying out.

Arnold Palmer Pan-Roasted Chicken Thighs

For the brine:
4 cups water
4 black tea bags, like Lipton or Twinings
3 (2-inch) slices of lemon peel about an inch wide
1/4 cup granulated sugar
1/4 cup kosher salt
2 tablespoons lemon juice

For the chicken:
2 pounds chicken thighs, bone-in and skin-on, about 4 to 6 (or a combination of chicken pieces you like)
Olive oil
Freshly ground black pepper
1 lemon, thinly sliced
1 tablespoon honey

Bring the water to a boil in a medium saucepan. Turn off the heat, add the tea bags and the lemon peel, cover the pot, and let the tea steep for 10 minutes. Uncover the pot and remove the tea bags. Stir in the sugar and the salt and let the mixture cool to room temperature.

Place the chicken thighs in a large zip-top bag and pour in the tea and lemon juice. Refrigerate the chicken for 2 to 4 hours.

Pre-heat the oven to 450 degrees. Remove the chicken from the brine, pat it dry with paper towels, and season it with pepper.

Heat 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat. When the oil is hot, but not smoking, add the chicken to the skillet, skin-side down and evenly spaced apart. Cook the chicken until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, about 6 to 8 minutes.

Carefully flip the chicken, skin-side up, and scatter over the lemon slices, tucking a few slices underneath the chicken. Place the skillet in the oven and cook the chicken for another 10 to 12 minutes. Brush the skin with honey and cook for 1 to 2 minutes more or until the chicken reaches an internal temperature of 165 degrees registered on an instant-read thermometer inserted into the thickest part of the chicken pieces.

This recipe does take a little bit of planning ahead so that you can brine the chicken, but it is certainly worth the little bit of effort to do it. I used a mix of chicken pieces when I made it because that is what I had on hand, but I think you could do this one pretty well with just thighs, drumsticks, breasts (bone-in or boneless) and even chicken wings. The chicken had the nice lemony flavor along with the sweetness of the honey and the hint of iced tea from the brine. The brining also helps to keep the chicken moist and plump, making it taste even better. You could serve this with just about any type of sides that you want, but it goes great with some rice (use some of the sauce from the chicken to flavor the rice) or even a nice salad on the side. It’s definitely one I will keep in my chicken rotation.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 8, 2016 in Cooking, Dinner, Poultry

Tags: Arnold Palmer, Arnold Palmer pan-roasted chicken, Arnold Palmer pan-roasted chicken thighs, pan roasted chicken, pan-roasted chicken recipes, The Kitchn, The Kitchn Arnold Palmer pan-roasted chicken

Whipping Up Some Whiskey Glazed Steak with Grilled Potatoes

07 Jul

If you are a meat-eater then steak is probably at the top of your list of foods that you love to have for dinner. We love steak in our house and while we each seem to have our favorite cuts (Michelle loves New York strip, Sean likes London broil and I like Rib-Eye) just about any type of steak can do really well for a meal if it’s prepared correctly. The big problem with steak of course is that it tends to be very expensive. I try to get it on sale when I can and make the most of some of the less-expensive, lower cuts of meat and make them work, which is why London broil can be such a great choice. If you prepare it right it can be just as tender as any other steak and it costs much less than what you will pay for tenderloin, rib-eye, strip steak or sirloin. Very often when I see steak recipes that I really like I look for ways to adapt it for lesser cuts of beef. That is what I did with this recipe from Guy Fieri of Food Network. The original recipe calls for flat-iron steaks, which can be kind of pricey around here. I decided to give it a try with a London broil I got on sale instead to see how it would come out. Also, since I don’t have a grill to cook everything outside, I had to break out my trust cast-iron grill pan for this one. I think it did just fine.

Whiskey Glazed Steak with Grilled Potatoes

1/2 cup whiskey, such as Jack Daniels ( I used Maker’s Mark myself, but whatever you have is good)
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat-iron steaks, filet mignon steaks or other cut of steak ( I used a 2 pound London broil)
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

If you are cooking on a grill, pre-heat a grill to medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steak, turn a few times to coat the steak with the marinade and let it stand at room temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put them in a medium pot. Cover the potatoes with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring the water to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes well and toss them with 1 tablespoon of olive oil.

Remove the steak from the marinade and pat it dry with paper towels. Pour the marinade into a small pot and bring it to a boil. Boil the marinade for 2 to 3 minutes until it is slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.

Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. If you are cooking the filet mignon steaks or another cut of steak , you will need to increase your cooking time to account for the thicker cut of the meat. For the London broil, I cooked it for about 6 to 7 minutes per side. Transfer the steak to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until they are well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.

Toss the grilled potatoes with the remaining 1 tablespoon of olive oil, the chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve it drizzled over the steaks with the potatoes on the side.

Since I used my grill pan, I did the steak first and while it rested I put the potatoes on to grill them up. The glaze for the steak is a little on the sweet side and there is definite dominant flavor of the whiskey so if that’s not your thing the glaze might not be for you. However, I loved the flavor it imparted onto the steak and everyone else seem to really enjoy it as well. The potatoes were the big hit, with all of them getting gobbled up right away. The London broil worked out quite well with this dish so I think you could easily substitute in whatever cut of steak you prefer here to fit the recipe. I served it with some fresh green beans, sautéed onions and corn on the cob to round out the meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 7, 2016 in Beef, Cooking, Dinner, Grilling, Potatoes

Tags: food network, grilled potatoes, Guy Fieri whiskey glazed steak, whiskey glazed flat iron steak, whiskey glazed steak recipe, whiskey glazed steak with grilled potatoes

It’s Summer. It’s Hot. Keep it Simple with the Ultimate BLT

06 Jul

The warm weather has really started to kick in here lately, with temperatures regularly up in the 90’s now as July gets underway. That means the house is going to be warm and humid and you are not going to feel like doing much cooking when it comes to making dinner. Sure it could be easy to just go out and grab something or order in a pizza or sandwiches, but you can still make something quick, easy and tasty all on your own. I am one of those people who could eat sandwiches pretty much any time of the day so I have no problem having one for dinner now and then, especially when it gets warm out. When I saw this recipe from Bon Appetit for what they call the Ultimate BLT, well it seemed like the perfect time to give it a try. I mean, it is bacon after all, how could you go wrong? You get lots of options with this one so you can be as plain or adventurous as you like.

The Ultimate BLT

¼ cup (packed) dark brown sugar (optional)

4 teaspoons chipotle chile powder (optional)

4 teaspoons smoked paprika (optional)

1½ teaspoons kosher salt, divided (optional)

¼ cup pure maple syrup (optional)

2 tablespoons plus 2 teaspoons Dijon mustard (optional)

¼ teaspoon cayenne pepper (optional)

2 pounds thick-cut bacon

2 heads of romaine lettuce, separated into individual leaves

4 large beefsteak tomatoes, sliced ¼-inch thick

16 ½-inch slices of your favorite bread, toasted

2 avocados, sliced (for serving)

Mayonnaise (for serving)

Flaky sea salt, freshly ground pepper

Place racks in the upper and lower thirds of your oven and pre-heat the oven to 400 degrees.

If you are making the brown-sugar rub for the bacon, whisk the brown sugar, chile powder, paprika, and 1 teaspoon of kosher salt in a small bowl.

If you are making the maple-mustard glaze for the bacon, whisk the maple syrup, mustard, cayenne, and the remaining ½ teaspoon of kosher salt in another small bowl.

For making plain bacon, divide the bacon between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake the bacon, rotating the baking sheets front to back and top to bottom halfway through, until it is brown and crisp, about 35–50 minutes (depending on the thickness of the bacon). Transfer the bacon to paper towels to drain.

For flavored bacon, generously sprinkle the desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before the bacon is done cooking. The rub should be melted and bubbling and the glaze should look thick and caramelized.

Arrange the bacon on a large platter and serve it with lettuce, tomatoes, toast, avocados, mayonnaise, sea salt, and pepper alongside for building sandwiches.

Okay, I know I said that this was good for summertime and then the recipe says to put the oven on for 45 minutes. You do have some options here for making the bacon and you can always fry it if you prefer, but I find putting it in the oven on a rack keeps it from sitting in too much grease and makes it crisper. It also lets you cook a large batch of it all at once, which is perfect for sandwiches. Personally, I didn’t try any of the flavored bacon, but the brown sugar rub sure sounds good and it is one I am going to try. I like my BLT pretty basic with one exception – I do like avocado on it. I want crispy bacon, some romaine lettuce or spring mix, good mayo, fresh tomatoes and some nice bread and I am all set. I used spring mix on my BLT along with the avocado and some local tomatoes and I used my favorite homemade bread for the sandwich, though any bread you really like is going to be perfect for you. You can serve this alongside some potato salad, coleslaw or just some chips and you are good to go. I had a basic coleslaw I made myself that I’ll share the recipe for another time. I only made a pound of the bacon, which is more than enough for the three of us for sandwiches and it was a great dinner. I actually got some thick cut bacon from the Fresh Market for this one instead of the usual Smithfield’s I buy and it was awesome. With so many choices on how you want to serve this one, you can do lots of great things with it. Is it the ultimate BLT? If it’s not, it’s pretty darn good anyway.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 6, 2016 in Breads, Cooking, Dinner, Lunch, Pork, Sandwiches

Tags: BLT, BLT recipe, BLT sandwiches, bon appetit, Bon Appetit Ultimate BLT, sandwiches for dinner, The Ultimate BLT

Don’t Take it Off! Skin-On Crispy Chicken Cutlets with Tomato Panzanella

01 Jul

When it comes to cooking chicken, boneless, skinless chicken breasts seem to be what everyone really wants to use. They are the healthier option when it comes to eating chicken and in my family it is Sean’s personal favorite for a meal. The problems I have with boneless chicken breast are one, they are often the most expensive chicken pieces in the store and two, you really need to do a lot to them to add some flavor to them. Don’t get me wrong – I love boneless breasts, but I find the thighs have more flavor to them. When I do use boneless breasts it is very often in chicken salad, a stir-fry or in soup. However, lately I have been going a different route with chicken. I find that I buy a whole chicken and butcher it up myself into pieces. This is often cheaper than buying boneless chicken and only takes a few minutes to do if you have a good boning knife and cleaver. I also buy bone-in breasts when they are on sale and then just take the breast meat off the bone with my boning knife and save the bones in the freezer for when I have enough to make some chicken stock. This gives me everything I want. So when I saw this recipe from Bon Appetit for crispy chicken cutlets with tomato panzanella it sounded great. I could leave the skin on the chicken breasts, Sean gets the white meat he wants and we get great flavor – everyone is happy.

Crispy Chicken Cutlets with Tomato Panzanella

¼ small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about ¼ small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

¾ cup parsley leaves with tender stems

Combine the sliced onion and 2 tablespoons of the vinegar in a small bowl. Season the onions with salt and pepper and set the bowl aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the torn bread; season it with salt and pepper. Cook, tossing the bread, until it is golden brown, about 5 to 8 minutes. Transfer the bread to a medium bowl. Wipe out the skillet.

Using a thin, sharp knife, cut the bones and cartilage from the chicken breasts. Save the bones to use for making stock at a later time. Pound the chicken between 2 sheets of plastic wrap until it is about ¼” thick; season the chicken with salt and pepper.

Heat 1 tablespoon of vegetable oil in the empty skillet set over medium-high heat. Cook 1 chicken breast, skin side down, until it is golden brown and nearly cooked through, about 4 minutes. Turn the chicken breast and cook it until it is cooked through, about 1 minute more; the second side will not brown. Transfer the chicken breast to a platter. Repeat the process with the remaining chicken cutlet and 1 tablespoon of the vegetable oil (there is no need to wipe out the skillet).

Cut half of the tomatoes in half. Heat 2 tablespoons of the olive oil in the same skillet set over medium-high heat. Add the whole tomatoes; season the tomatoes with salt and pepper. Cook, tossing occasionally, until the tomatoes are lightly blistered and starting to burst, about 5 minutes. Toss in the sugar and the remaining 1 tablespoon of the vinegar. Transfer the tomatoes to the bowl with the croutons. Add the pickled onion with the pickling liquid, the halved tomatoes, parsley, and the remaining 2 tablespoons of the olive oil and toss it all together. Serve the chicken with the panzanella spooned over it.

This is a great weeknight meal that does not take a lot of effort. I did not have cherry tomatoes on hand that day but I did have some whole tomatoes that I cut up to use instead, though I think the cherry tomatoes would make it better. Pickling the raw onions helps to take out a lot of the bite that raw onions often have, but if you are not a fan of raw onion you can always leave it out. You might want to try it with red onion instead. I find red onion more pleasing when it is raw or pickled. The chicken was done nicely and the crispy skin really added to the flavor of the dish. If you are a stickler for boneless chicken and don’t want the skin you can always leave it off and cook it that way, but I think in this recipe it loses something without the skin. I used torn-up bread from my favorite bread recipe since I make that bread all of the time, but any french bread our sourdough or anything like that will do nicely. I served it with some green beans and leftover mashed potatoes, though you don’t need any potatoes at all with this meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 1, 2016 in Cooking, Dinner, Poultry, Salad, Uncategorized

Tags: bon appetit, Bon Appetit chicken cutlets with tomato panzanella, boneless chicken breast recipe, chicken cutlets with tomato panzanella, crispy chicken cutlets with tomato panzanella, skin-on boneless chicken breasts, tomato panzanella

Anytime is Burger Time! Turkey Burgers with Caramelized Pineapple

30 Jun

I love a good hamburger (and probably even a bad one). Burgers make a quick and easy meal, taste great and we always seem to think about them more in the summertime because it is the perfect time to grill. I like to cook burgers all year-long and since I don’t have an outdoor grill to use I make use of my trusty cast iron skillet, nonstick skillet or cast iron grill pan to get the job done for me. Having the same old traditional hamburger can get a little boring at times so I do like to vary things up now and then. That is why when I saw this recipe from the Tasting Table I knew I wanted to give it a try. The original recipe calls for using ground chicken, but I find ground chicken to be pretty bland. Ground turkey may not sound that much better to some people, but I use it a lot more because it seems to hold up better and takes on other flavors really well so I decided to substitute that into this recipe. Besides, I had just gotten some ground turkey on sale at the grocery store so this was the perfect way to use it.

Turkey Burgers with Caramelized Pineapple

For the Turkey Patties:

1¼ pounds ground turkey

¼ cup crème fraîche or sour cream

1 tablespoon chopped parsley

2 teaspoons chopped chervil

2 teaspoons kosher salt

2 eggs

1 shallot, minced

Freshly ground pepper, to taste

For the Caramelized Pineapple:

2 cups (12 ounces) finely chopped pineapple

1 cup white wine vinegar

2½ tablespoons honey

½ yellow onion, minced

1 cup water

Kosher salt and freshly ground pepper, to taste

For Assembly:

2 tablespoons olive oil

4 hamburger rolls, toasted

Arugula, for garnish

To make the turkey patties: In a medium bowl, add all the turkey patty ingredients and mix them together until they are incorporated completely. With your hands, form 4 equal-sized patties from the mixture and place the patties on a plate; cover the plate with plastic wrap then chill the patties in the refrigerator for 1 hour. This will help them to firm up and hold together nicely during cooking.

Meanwhile, make the caramelized pineapple: In a large skillet set over medium heat, combine the pineapple, white wine vinegar, honey and onion. Bring the mixture to a simmer and cook until the vinegar has completely evaporated, about 20 to 25 minutes.

Once the pineapple begins to caramelize, stir in the water. Simmer the mixture until the pineapple thickens to form a compote, another 6 to 8 minutes. Season the pineapple with salt and pepper to taste.

Cook the burgers: In another large skillet, heat the olive oil over medium-high heat. Add the turkey patties and cook, flipping once, until the patties are golden brown and their internal temperature reads 165 degrees on an instant-read thermometer inserted into the center of a patty, about 4 to 5 minutes per side.

5. Assemble the burgers: On each toasted bun bottom, place a turkey patty, then top each with a spoonful of the caramelized pineapple, a handful of arugula and the other bun half and serve.

This is probably one of the best turkey burger recipes I have tried. The turkey was cooked just right and it was moist and flavorful, something I always worry about with turkey burgers. I think the sour cream really helps to add moisture and flavor to the burger. The pineapple is great as well, though I did find that it took me more than 25 minutes to completely get all of the vinegar evaporated in the initial step. I took me more like 30 to 35 minutes, but it was okay with me. The pineapple came out nicely caramelized and was great on the burger. I could see using that type of pineapple for other dishes, like a pulled pork sandwich or even as a side dish for a pork dinner. Sean added a piece of cheddar cheese to his burger to round things off and really enjoyed it. I even I had enough turkey to make a couple of extra burgers that we could have for lunch the next day since I did not make them too large.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on June 30, 2016 in Cooking, Dinner, Fruit, Grilling, Lunch, Poultry, Sandwiches, Turkey, Uncategorized

Tags: caramelized pineapple, chicken burgers, chicken burgers with caramelized pineapple, pineapple, Tasting Table, Tasting Table chicken burgers with caramelized pineapple, turkey burger, turkey burger recipe, turkey burgers with caramalized pineapple

Get Asian Inspired with Pork Tonkatsu and Japanese Cabbage Salad

29 Jun

One of things I can always count on when making a meal Sean will like is to look to an Asian-inspired meal. He has a fondness for Japanese, Chinese and Korean cooking and doesn’t even seem to mind when I make the dishes a little spicier, even though he will turn his nose up at spicy chili or Buffalo wings (go figure). I had some pork cutlets in fridge and was trying to come up with something different to make with them other than the typical breaded cutlets when I thought about Tonkatsu. I had seen recipes for it before but never really thought to try it myself until I realized just how easy it was going to be. This recipe from Food and Wine is very straightforward and easy to make so you can get the crispy meal your family will love.

Pork Tonkatsu

Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick

2 cups all-purpose flour

2 large eggs, lightly beaten

3 cups panko bread crumbs

Kosher salt

Pepper

Canola oil, for frying

3 tablespoons Japanese mustard powder or Colman’s mustard powder

Japanese Cabbage Salad (recipe to follow)

For the Tonkatsu Sauce:

1 Tbsp. ketchup

2½ tsp. Worcestershire sauce

1½ tsp. oyster sauce

1⅛ tsp. sugar

Using a pair of kitchen shears, score the fat at the edges of the pork chops at 1-inch intervals, about 1/4 inch deep (this will keep them from curling while they cook).

Put the flour, eggs and panko bread crumbs in 3 separate shallow bowls. Season the flour with 1 teaspoon each of salt and pepper. Season the pork cutlets with salt and pepper and coat them with flour, tapping off the excess. Dip the cutlets in the beaten eggs and then in the panko, pressing to help the panko adhere.

In a large skillet, heat 1 inch of oil to 360 degrees. Fry 2 pork cutlets over moderate heat, turning once, until they are golden brown and white throughout, about 4 minutes. Drain the chops on paper towels. Transfer the pork chops to a cutting board and season them with salt. Repeat the process with the remaining cutlets.

In a small bowl, whisk the mustard powder with 3 tablespoons of water until the mixture is smooth.

To make the sauce, combine the ketchup, Worcestershire sauce, oyster sauce and sugar together in a small and whisk until blended.

Slice the tonkatsu into 3/4-inch strips and transfer it to plates. Serve the with the cabbage, Japanese mustard, tonkatsu sauce and lemon wedges.

Not only is the recipe very easy and turns out great, crispy pork, but you could easily substitute chicken or beef for the pork if you wanted to or even shrimp or your favorite fish. The breading is nice and crispy and it goes really well with the mustard and the Tonkatsu sauce. The Japanese cabbage salad is also very easy to make and there are several different recipes out there that you can try. I used this one from Martha Stewart.

Japanese Cabbage Salad

1 tablespoon white or yellow miso paste

2 tablespoons soy sauce

Juice and zest of 1 lime

2 teaspoons rice wine vinegar (seasoned)

1 teaspoon sesame oil

1/4 cup safflower oil

6 cups thinly shredded green cabbage

Garnish: toasted sesame seeds

In a large bowl, whisk together the miso paste, soy sauce, lime zest and lime juice, rice wine vinegar, sesame oil, and safflower oil.

Toss the cabbage with the dressing and serve it garnished with sesame seeds, if desired.

I didn’t have safflower oil on hand so I just used vegetable oil and it turned out just fine to my tastes. It was a very simple salad that tasted great with the dressing, which was a nice mix of the sesame oil, lime and vinegar. I think it goes perfectly with the tonkatsu and would work well with any other meal that needs a light salad.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on June 29, 2016 in Cooking, Dinner, Dressings, Pork, Salad, Sauce, Vegetables

Tags: cabbage salad, Food and Wine, Japanese Cabbage Salad, Martha Stewart, pork tonkatsu, pork tonkatsu with Japanese cabbage salad, tonkatsu recipe, tonkatsu sauce

It’s Never Too Hot for Turkey – Herb-Roasted Boneless Turkey Breast

27 Jun

Okay, the last thing you probably think about as you go into June, July and the rest of the summer is turkey. Just the idea of making a turkey is very often enough to make someone start sweating and wondering when the Christmas tree is going up. However, in my home, turkey is always a family favorite. It is one of Michelle’s favorite meals and since she has been traveling quite a bit lately I like to make her a favorite when she does come home. However, finding a whole turkey this time of year is next to impossible and having the desire to heat up the whole house for hours on end is not at the top of my list. That being said, I had ventured out to Fresh Market not that long ago and found a boneless turkey breast half that was just about 2 1/2 pounds, making it ideal for us. I picked it up and then discovered this recipe at Taste of Home for a very simple herb-roasted turkey breast that was perfect for what I wanted to do.

Herb-Roasted Boneless Turkey Breast

6 tablespoons butter, cubed

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon chopped green onion

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 to 1/2 teaspoon rubbed sage

1/4 teaspoon salt, optional

1/8 teaspoon pepper

1 boneless skinless turkey breast half (2 pounds)

In a small saucepan set over medium heat, combine the cubed butter, lemon juice, soy sauce, green onion, thyme, marjoram, rubbed sage, salt (if using) and pepper. Bring the mixture to a boil then remove the saucepan from the heat and set it aside to cool, about 10 minutes.

Place the boneless turkey breast on a rack in a greased shallow roasting pan. Spoon some of the butter mixture over the top of the turkey breast. Cover the turkey breast with aluminum foil and bake it at 325 degrees, basting along the way every 15 to 20 minutes with the remaining butter mixture, for 1-1/4 to 1-3/4 hours or until the juices run clear and an instant-read thermometer inserted into the thickest part of the breast reads 170 degrees.

Let the turkey breast stand for 10-15 minutes before slicing.

I did have a couple of slight variations that I added to the original recipe. First, the turkey breast I used did have skin on it and I left it on. I could have removed it easily enough, but who doesn’t like turkey skin? In order to crisp the skin up a little, I removed the foil cover about 15 minutes before the turkey was done and turned the heat up to 375 degrees. The skin crisped and the turkey breast did not dry out. I also roasted some broccoli crowns, a quartered onion and corn on the cob pieces in the pan along with the turkey. They picked up some the good flavor from the herb mixture on the turkey and went well with the meal. The turkey was cooked nicely, sliced perfectly and we were able to have a nice turkey dinner with mashed potatoes and vegetables even though it was 90 degrees outside. If you have a grill you could certainly do a piece this small on the grill as well in a shorter amount of time and not heat up the house at all.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on June 27, 2016 in Cooking, Dinner, Herbs, Poultry, Turkey, Uncategorized

Tags: boneless turkey breast, boneless turkey breast recipe, herb-roasted boneless turkey breast, roasted boneless turkey breast, Taste of Home

The Perfect Side Dish – Hasselback Potato Skillet Bake

26 Jun

Side dishes don’t necessarily get a lot of love from people when it comes to the meal, especially during the week when you may be in a bit more of a rush to get a meal on the table for dinner. It’s really easy to just throw a few potatoes in the microwave or use some instant or quick rice and frozen vegetables to complete your meal. I very often use frozen vegetables myself because they are quick, easy and can very often taste just as good as fresh for certain things. When it comes to having some type of starch with a meal though, I want to go beyond the basic baked potato, instant rice or french fries. That is why making this dish can be the perfect compromise. Hasselback potatoes seem all the rage over the last year or so and you can find lots of different recipes and variations on them, but this one I found at Food52 seemed to be the right one for me.

Hasselback Potato Skillet Bake

6 to 8 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on the skillet size you use

8 tablespoons butter, melted

4 garlic cloves, minced

4 tablespoons finely minced herbs (I used parsley and thyme.)

4 tablespoons grated Parmesan (optional)

Salt and pepper, to taste

Preheat the oven to 425 degrees. Scrub the potatoes thoroughly and remove all the hard bits from the skin since the skins will be left on.

Slice one thin layer off each potato, along the length, then set it aside. This serves as a solid base to rest on while you slice the potatoes. Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it — the slices should stay connected at the bottom. (Tip: Place a chopstick on either side of the potato so that you hit the chopstick before slicing all the way through.) Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.

In a small mixing bowl, combine the melted butter, garlic, and minced herbs. Set the mixture aside.

Using a pastry brush, brush the bottom and the sides of a cast iron skillet and each potato with the garlic-herb butter mixture. Brush the potatoes generously, making sure to get in-between each slice. Reserve 1/3 of the garlic-herb butter for basting. Nestle the potatoes into the skillet. Sprinkle the potatoes with Parmesan cheese, if using, and salt and pepper, to taste.

Bake for 1 hour — basting the potatoes every 15 minutes with the remaining garlic-herb butter — or until the potatoes are tender on the inside and crisp on the outside.

They are very easy to make whenever you might want them. It might take a little practice in cutting through the potatoes to make sure you don’t go all the way through so you can get that nice, fanned look from the potatoes and they cook well on the inside. You get a really great, crisp outside of the potatoes while still having the creamy potato center you like. I have found these can go well with any type of main dish – steak, pork chops, chicken, lamb – and you can pop them in the oven alongside of whatever protein you are making and they will be done at around the same time. If you have any leftovers, slice them all the way through and you can have great potatoes to have with a breakfast of eggs, sausage and bacon or some hash.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on June 26, 2016 in Breakfast, Cooking, Dinner, Potatoes, Side Dishes, Uncategorized, Vegetables

Tags: Food52, Food52 Hasselback potato skillet bake, Hasselback potato recipe, Hasselback potato skillet bake, Hasselback potatoes, potato side dish recipes

This is the Bread Recipe You Have Been Looking For

25 Jun

I have found over the last several months that I really like making bread. I have a good quality bread maker and use it often, but there is also something about making it all yourself from scratch that I get real enjoyment out of. From the time the yeast begins to bloom and you get that great aroma to getting your hands into the dough and kneading away (don’t forget how great of a workout kneading dough for 10 minutes can be for you) to shaping the dough and smelling it baking in the oven to the time you cut into that first piece and see the steam rise from the loaf as you put some soft butter on the warm bread, it can all be quite wonderful. Needless to say I have tried a lot of different bread recipes in this time frame, but the one I always seem to go back to is this one from King Arthur Flour. King Arthur Flour has been a fantastic source for me for inspiration, baking products and recipes and this bread recipe has turned into my favorite. I make this one about every 10 days or so because it gives me two loaves of bread and it is better than anything you can find yourself buying at any grocery store. The best part about it? It is really easy to make yourself.

French-Style Country Bread

For the Starter:

1 cup cool to lukewarm water (90°F to 100°F)

1/2 teaspoon active dry or instant yeast

1 1/4 cups unbleached bread flour or organic bread flour

1/4 cup (1 ounce) white whole wheat flour or whole wheat flour

For the Dough:

all of the starter (above)

1 cup lukewarm water (100°F to 115°F)

3/4 teaspoon active dry or 1/2 teaspoon instant yeast

1 tablespoon sugar

3 3/4 to 4 cups unbleached bread flour or organic bread flour

1 1/2 to 2 1/4 teaspoons salt, to taste

To make the starter: Stir all of the starter ingredients together in a large bowl to make a thick, pudding-like mixture. Cover the starter with plastic wrap and let it rest for at least 2 hours. For the best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket of your bread machine and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.

To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups of the flour, and the salt. The dough will be a loose, messy mass. Let the dough rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. The dough will handle better once it has had time for the flour to absorb the water while resting and relaxing. By using this method, you’ll tend to add less flour, and have much bigger holes in your finished bread.

Knead the dough, adding more flour as necessary, to make a soft dough, about 10 to 12 minutes.

Place the dough in a lightly greased bowl or plastic container, cover the container with lightly greased plastic wrap, and let the dough rise until it has almost doubled in size (depending on the weather, this could be 1 to 2 hours). If you are going out, or if you prefer, let the dough rise slowly in the refrigerator. If your dough has been refrigerated, allow it to come to room temperature before shaping it. It will warm up and rise at the same time.

Deflate the dough gently, but don’t knock out all the air; this will create those “holes” so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.

Place a semolina or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.

Cover the bread gently with lightly greased plastic wrap and let it rise until it is puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.

Preheat your oven to 475°F.

Slash or cross-hatch the bread with a sharp knife or lame. Dust the dough with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz the oven with water every few minutes for the first 15 minutes of baking.

Bake the bread for about 25 to 30 minutes, or until it’s a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eyes on them.

Remove the bread from the oven, and cool it on a rack. Store the bread loosely wrapped in paper for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.

If you are normally intimidated by the idea of making a starter or making your own bread, don’t be. This recipe makes things simple for you to do and you come out with bread that you will be proud to call your own. The crust of the bread comes out perfectly (spraying mist in the oven makes a big difference here) and the bread itself has the flavor, smell and look that is divine. The bread is great for sandwiches or to serve with any type of meal, makes great toast and is really great any time you want some. I typically leave one loaf out and freeze the other but I still find they are gone in about two weeks. I purchased a lame (pronounced lahm) from King Arthur so that I could score the bread and I am still learning and working with it, but you can create your own great looks and patterns on the bread with it (just be careful; they use razor blades and are incredibly sharp). You could certainly use your bread machine to do all of the kneading and the rise for you if you wanted to, but I love to do that part myself. It makes me feel like I am really creating something of my own. As I said, I make this recipe a lot and highly recommend it.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!