Lesson 59 – Spatcocked (Butterflied) Chicken with Herbs


I love cooked chicken.  I love it fried, baked, roasted, saute’d, velveted, in pot pies, coups, stews, grilled, smoked, or however you want to make it.  However, I detest chicken that is overcooked, dry, and tough.  I still remember going to a boat show in my home town, with my stepfather.  I was about twelve years old or so.  I knew even back then that I loved chicken.  A new fast food restaurant had just opened and was selling pieces of their fabulous chicken.  My stepfather bough a piece for both of us and I fell in love.  I had never had so many flavors swirling around on my tongue when eating chicken.  To my youthful taste buds, this was second only to pancakes in my culinary world.so, what has that gt to do sith today’s lesson?  Well, it inspired me to learn to use herbs and spices, so that I could create my own great meals.

Now I have to say, Nick, that there have been many a failure along that path of learning how to cook well; and I have made some horrible mistakes.  That brings to mind a spaghetti sauce I once made at my mother-in-laws…  Oh weight, I digress.  Set’s make a great roasted chicken.

First, can anyone tell me how to spatchcock a chicken?  Natisha, how would you butterfly a chicken?  Ah, don’t feel bad.  I didn’t even know the difference between broiling and roasting when I was your age.  And that apple pie you made last week was stellar, the strange sounding word, spatchcock could only come for merry old England, the same people who make spotted dick.  It is a method for opening up the chicken, that is, removing the backbone of the bird, and spreading both halves flat.  The result is a chicken that roasts faster, and more evenly.  The herbs used add flavor.  Her’s how we do it.

Tools:                                                                                                                                                                     1 large roasting pan with 2 inch high sides.                                                                                               1 roasting rack to keep the bird off of the pan bottom                                                                         1 pair of sharp kitchen, or poultry shears, or a sharp, sturdy knife                                                   1 laptop that has internet access.                                                                                                                1 oven

First step,   fire up your laptop and find a YouTube video for spatchcoking a chicken.  Both finding said videyo, and doing the deed are surprisingly easy to do.  Don’t be overwhelmed, Fred.  You can do this.

Ok, you’ve watched the video.  Let’s do this.

Ingredients:                                                                                                                                                         1  3 to 4 pound roasting chicken, thawed                                                                                                 1 1 stick of softened butter (1/4 cup)                                                                                                               Salt shaker                                                                                                                                                           Pepper grinder                                                                                                                                                     Herb shakers filled with:  granulated garlic powder, granulated onion powder, rubbed sage, dried marjoram, dried thyme,  cayenne pepper

Preheat oven to 425′ F.   Open the chicken package over the sink, and remove the bird to your cutting board, breast side down.   Follow the YouTube video and open up that bird.  Remove the liver, gizzards and such.  Now, dry the bird with paper towels then spread butter all over the skin and inside.Sprinkle the whole bird, and I mean every square inch of it, with the salt, pepper, and other seasonings.  Place the cooking rack into the roasting pan, and place the chicken, skin-side up, onto the rack.  Put the chicken into the oven and roast for 450 minutes.  At the end of that time, take its temperature with an instant read thermometer.  The chicken is done when the termometer, inserted at the thigh, body joint, in the thickest part of the meat, but not touching the bone, reads 160′ F.

When you’ve reached the correct temperature, remove the chicken from the oven and just look at it.  Smell it.  Let it rest for ten minutes before carving.  set your table, and put your side dishes into serving bowls  NOW, carve separate that bird into drumsticks, thighs, and breasts.  place them onto a pretty platter and place on the table.  Bow to your family, and/or guests and say – thank you, thank you.  Don’t forget to thank your maker.  Let’s eat.

Seeeeeya; G.W..North

There is no success outside the home that justifies failure within the home.  May your hot thngs be hot, you cold things be cold, and your cheese be at room temperature.

 

 

 

Lesson 55, An easy and elegant Wedding Cake


You know how sometimes your on a tight budget, and you just can’t afford a $500 wedding cake?  I was asked by a young couple if I would make, and decorate a wedding cake for them.  Now I knew that they weren’t going to be able to afford a big cake, nor do I have much cake decorating experience.  But i took the challenge and put on my thinking cap.

First, I asked what kind of cake they wanted.  The bride’s father was going to attend and she wanted to please him.  His favorite cake was red-velvet.  So I made a red velvet cake.  And why, my hungry followers and friends, would I be telling you all this?  Because I’m going to give you the recipe and techniques for making a beautiful cake that a twelve year old can make. And I’ve got pictures of the completed cakes.

Are you ready Frank, Alice, how about you in the back, Kim isn’t it.  Ok.  Let’s make a cake.

Tools: Platters 10 inch, round springform pan, 8 inch springform pan, , and sheet cake pan, icing spatula, wire balloon   whisk, or electric mixer, mixing bowl, oven.

Red Velvet Cake Ingredients:

2 cup soft, real butter
6 cups white sugar
12 eggs
6 tablespoons unsweetened, undutched cocoa powder
6 cups all-purpose flour

2 cup buttermilk
2 teaspoon vanilla extract
1 teaspoon salt
2 teaspoon baking soda
2 tablespoon white vinegar

Icing”
4 (8 ounce) packages cream cheese
24 ounces white chocolate
2 cup butter, softened

Decorations: Edible Flowers of varying colors and varieties, such as grape hyancinth, roses, clover, carnations, pansies, etc.  Do a bit of on line research for a wealth of information on edible flowers.

Grease your pans with butter.  Preheat oven to 350’F.

Combine the sugar and butter together until smooth. Add the eggs and buttermilk and whisk together.  Mix in the flour, salt, and baking soda and cocoa powder.  Lastly, whisk in the vinegar.  Keep whisking until the batter is smooth and lump free.

Gently pour the batter into the springform pans until 2/3’s full.    Pour the remaining batter into the sheet pan.  Place the pans in the center of the oven and bake for 40 minutes.  Test with a clean butter knife by inserting the knife into the cake, and pulling it out.  If the knnife comes out clean, the cake is done.  Remove from the oven.

While the cakes are baking, combine all of the icing ingredients into a large bowl and blend together until silky smooth.

Remove the larger cake and place it onto your cake stand.  Cut the top flat with a sharp, long knife.  REmove the smaller round cake and place the bottom of that cake on top of the first round cake.  Leave the dome. Spread the frosting evenly all over the cakes.  Now, when you are satisfied that it’s all smooth and pretty, decorate with the flowers.

Here’s what mine looked like, and the bride and groom were thrilled with both the look and quality of the cake, and icing.  you can do this.  You know you can..

DSCF0093DSCF0092 DSCF0095 DSCF0108

May your hot things be hot, your cold things be cold, and your cheddar be served at room temperature.

“No success can justify failure within the home.” David O McKay

Until we meet again, I hope you enjoyed this lesson.

G.W.North

Lesson 51, More About Umami


I give to you a couple of great recipes today.  Each screams Umami, so be ready to put in your ear plugs.

The first recipe is one that many of you probably know and love, the humble pot roast.  So what’s that Elvis, how does pot roast scream umami?  You know that brown crust on the outside of a good roast, a little salty, a lot meaty, just mouth-wateringly intense?  That browned-meaty flavor is umami.  If you think about the flavor, you will notice that it marries well with mushrooms, soy sauce, pepper, and so many other great flavors.  It is the base flavor that you build on to make that chunk of meat a meal. Ok, so how do we get it; and how to we build upon it?  Jimmy, hold onto your chair cause we’re going for a culinary ride.

Techniques: Chopping, slicing, searing, braising.

Tools: Chef’s Knife, heavy pan (cast iron skillet is my favorite for this), dutch oven, or roasting pan.

Ingredients:

3 lb. chunk of beef, i.e. rump roast, tri-tip, English roast, chuck roast, London Broil, etc.

1 large yellow onion, peeled and chopped

2 large carrots, peeled and sliced

5 medium russet potatoes, cut into 6 chunks each

1/4 cup fresh green peas (or frozen)

3 tbs, all purpose flour

3 tbs. butter

salt

3 cloves garlic

1 tsp. black pepper corns

3 tbs. beef tallow, bacon grease, or cooking oil (this is all known as fat)

Preheat oven to 325′ F.  Heat the skillet over medium-high heat on your stove top.  Add fat to the skillet/pan, not the butter).  Salt all sides of the beef.  When you can start to smell the hot fat, place the meat into the pan.  Cook for about 4 minutes per side until all sides are medium to dark brown.  While the meat is browning, add two tbs. cooking oil to the bottom of the roasting pan.  Place the remaining ingredients, except the butter and flour, into the roasting pan. When the meat is browned on all sides, place on top of the veggies, cover with a lid, and place into the oven.  Let cook for 2 hrs.

About ten minutes before the roast is done, add the butter to the frying pan used for browning the meat.  Melt over medium heat, then add the flour.  Stir until well combined.  Keep stirring until the flour turns medium brown in color. This is called a roux.  By this time, the roast should be ready to come out of the oven.

Carefully remove the cooking vessel from the oven, and tilting up and away from you, remove the lid.  Use a roasting fork and a large, slotted spoon to remove the roast to a platter, with all of the veggies around it.  Ladle the pot juices into the pan with the roux, stirring to make a smooth gravy.  Pour the gravy into a serving vessel andy you are ready to serve a meal that everyone will love.

Oh, and call me when you make this.  I’ll be right over with a knife and fork.

All of the ingredients in the pot roast work together.  The sweetness of the carrots and peas, and onion, the wholesome flavor of the potato (I hope you didn’t remove the skins), and the salt and pepper, all combine to make your tongue dance a little, happy jig, and warm your belly with pure comfort.  My favorite beverage with this meal is milk.  It’s sweetness balances the wonderfully umami and salty flavors of the meal.  Enjoy.

2nd recipe; Sausage Soup

For this recipe, I used ground pork breakfast sausage, but you can substitute with Kielbasa, Bratwurst, Dinner Sausage, or just about any sausage you like, even Chorizo.

Technique: Simmer

Tools: Chef’s Knife, Pot, Stirring Spoon, Soup Pot

Ingredients:

1 lb. of your favorite sausage

1 small onion, diced

2 dried cayenne peppers (optional)

1 fresh tomato, diced

1/4 tsp. Kosher salt

1/4 tsp. black pepper

2 carrots, peeled and sliced

1/4 cup frozen peas

2 tbs. Soy Sauce

Brown the sausage in the soup pot.  Add the remaining ingredients.  Cover with water.  Simmer over low heat, covered, for 45 minutes.  Serve with buttered French Bread.

It’s as simple as that.  Again, the soy sauce and sausage flavor combine to give the broth that special umami flavor that belnds with the other ingredients so well.

I think you get the idea.  There are some many things you can make when you recognize and concentrate on umami, the fifth flavor sense, everything from pasties, to meat pies, to perfect steak, chops, burgers, soups, roasts, sauces, gravies, fish dishes, etc.  You just have to remember to balance a little sweet, and sometimes sour to balance the flavors.  Now, go and explore the wonderful world of umami.  Create some reci[pes of your own.  Report back to me next Tuesday, and bring the teacher (that would be me, a bright and shiny apple).

From the kitchen of G.W North

May your warm things be warm, your hot things be hot, and your cheddar be at room temperature.

“No other success can compensate for failure within the home.” – David O McKay

G.W.’s Good Grub, Lesson 49 – Umami


It’s been a while since I’ve posted in my blog, good friends. It’s time we explore some new ideas, and 2015 is the time to start doing it. With that in mind, we’re going to explore the fifth flavor, Umami.

Umami is that meaty, earthy flavor that can’t be described by sweet, sour, bitter, or salt. When you think umami, you think of flavors like mushroom, meat, A1 sauce, soy sauce, MSG, ect. It adds flavor to sauces, veggies, pastries, pasta, chili, and so many other wonderful dishes. It’s not peculiar to any one style, or region of food, but can be found throughout the world, and in many food styles.

To get you started with umami, I give to you a recipe I developed that is both simple, and delicious. I call it, Umami Soup.

This wonderful, brothy soup can be eaten as an appetizer, or used as a base for sauces, gravies, stews, or pretty much to add flavor to most savory dishes. Try it as an appetizer for this lesson. Then, play with it. It’s a wonderful base for pho soups as well. We’ll get to those in a later lesson. You’ll love the idea. For now though, and for your pleasure, I give you (drum roll please Alice) Umami Soup.

Tools:
Sauce pan
Sharp knife
Cutting board

Ingredients:
3 cups water
2 tbs. cooking oil
3 tbs. soy sauce
1/8 tsp. (1/2 of a 1/4 tsp) ground ginger
8 0z fresh protabela mushrooms
1/4 tsp. salt

Heat oil in a sauce pan. Add the sliced mushrooms and salt. Saute over medium-high heat until half cooked. Add the remaining ingredients. Cook until the mushrooms are cooked through. Remove the mushrooms and use in another meal. They are still delicious and have great texture. Serve the broth hot, as an appetizer. Or, as I said above, you can use it as a soup base to which you can add strips of uncooked beef or pork, as at a pho restaurant. Add green onion, or sliced mushroom, whatever you want. The beauty of this broth is that it’s like a mother sauce for soups. Once made, you can make a hundred small soups, if I can use similar terminology to mother sauces.

From the Kitchen of G.W.North

G.W.’s Good Grub, Lesson 48 – The Perfect Turkey


With Thanksgiving coming up, I thought I’d take the time to give you everything I know about making the perfect turkey. Now I know what you’re thinking, “Turkey is dry. That’s just the way turkey is, especially the white meat”.
Wrong!

Turkey, when prepared and cooked properly, is tender, ridiculously juicy, and full flavored. Lt me repeat that;
Turkey, when prepared and cooked properly, is tender, ridiculously juicy, and full flavored.

What’s that Sharon? You say that to get a good turkey, you have to pay like $7 per pound, for a free range, original stock, organic bird? Naw. I get raves from my store brand, lost-leader, 49 cents a pound birds that they use to get you into the store to buy the rest of your meal ingredients. Really. I’m not even kidding. Whana see a picture? Here, let me show you.

Now I just think those tell the story.

So how do you get perfect turkey? Let me tell you. First, select the size bird you will need for your crew. a twenty to twenty-four pound bird will feed six adults, with a few children. A twelve pound bird will feed four adults.

Once the bird is selected, it will have to be thawed. Figure about three days in your fridge, or overnight in a cold water bath. When the bird is completely thawed, it’s time to get started. You will need a three-quart pot, a suitable roasting pan, with a rack, a turkey injector, salt, granulated garlic powder, sage, real butter, and black pepper (You can use olive oil instead of butter if you want). Your first step will be to remove the neck, liver, and giblets from the turkey cavity. They are usually packed in a paper pouch. Open the pouch and place the neck, and remaining items into your pot. Cover with water and place the pot over medium heat. Cover and let it come to a boil. Turn the heat to simmer and cook for forty minutes or so.

While the turkey innards are simmering, wash the turkey inside and out under cold, running water. Dry it inside and out with paper towels. Place the bird onto the rack, inside the roasting pan. Preheat your oven to 375 degrees Fahrenheit. Rub the entire outside of the bird with butter. Sprinkle all sides with salt, sage, and black pepper. Add 2 cups of water to the roasting pan.

Remove the innards from the hot broth, and place into a bowl. Season the broth with salt, time, onion and garlic powder, and pepper. Add a little of each to the broth, and stir in. Let it simmer for a minute or so, then taste. Add more seasoning if required. Remove the pot from the heat and let cool for five minutes.

After washing the turkey injector with hot, soapy water, then rinsing it clean. place the pointed tip into the broth and draw the broth into the syringe by pulling the plunger most of the way out. The needle holes have to be submerged for this to work. Now, inject the broth into the turkey, all over. Just push the needle in, and inject in one spot, then another. Continue drawing broth into the syringe, and injecting into the turkey. Make sure to get the thighs, drumsticks, breasts, and wings. There shouldn’t be much broth left. Let the bird rest for five minutes or so.

Now, here’s the part we’ve been waiting for. Carefully lift the roasting pan, and place it and the bird into the oven. Close the door and just walk away. Let the turkey cook for about 13 minutes per pound. Don’t bast it. Don’t open the oven to look at it. Just let it cook.

What’s that Bill? You say your Grandma always basted her turkeys? Well that may be true. But think about this. You have skin all over your body, right. What’s that skin do for you? Think about it for just a moment.

Yes Rebecca, I know that your skin makes you just gorgeous. But that’s just a fringe benefit. It’s primary purpose is to keep anything outside your body from getting inside your body. I mean, think of all those nasty little microbes that are trying to get in you. And those sticks that poke you when you run through the woods, they’d make quite a mess if the skin didn’t protect you, now wouldn’t they. Well. turkey skin is no different. Basting liquids just run off. They don’t get through to flavor the meat. That’s why we injected the bird. All basting does is take some of the flavor particles from the developing turkey broth and deposit them on the skin surface, and cool down the oven when we open the oven door. We already flavored the skin with butter and seasonings. So leave the oven door closed. It will help the turkey cook faster, and help it retain more of its moisture.

Ok, times up. Open the oven door and insert an instant-read meat thermometer through the thickest part of the breast, until the tip is right next to, but not touching the thigh joint. It won’t have reached the 160 degree mark yet, but it should be getting close. Close the oven and check it again in ten to fifteen minutes. When the thermometer reads that magical 160′. remove the bird from the oven Now, again I say to you, walk away. Work on the rest of the meal. Don’t touch that bird for at least fifteen minutes, longer if it’s a large turkey.

So why don’t we want to carve it up yet? While it’s cooking, the juices ten to migrate toward the outside of the bird. Also, the outside meat is much hotter than is the inner meat. While it rests, the inner meat will continue to absorb that heat from the outer meat, until all of it is the same temperature. At the same time, those juices will distribute evenly through the whole bird.

Ok, the last secret to a perfect turkey, don’t carve it at the dining room table. Carve it up in the kitchen and place the meat elegantly onto a platter, with pretty garnish. This allows you to better portion the meat, so everyone gets tender, and juicy turkey.

Start by running a smooth edged, sharp knife along the side of the turkey back, to the thigh joint. Next, starting between the wing and thigh, slice between the thigh and the body, through the skin, and again to the joint. Bend the entire leg downward until you feel the thigh bone dislocate from the body. Use your knife to cut through the joint and remove the whole leg from the bird. Remove the wind in the same fashion. Now cut from the top middle of the breast, along the breast bone, downward, and along the ribs, until you remove the whole breast from the bird. And be careful. That meat is still hot. Now, lay the breast onto your cutting board, and slice sideways, making thin slices until the whole breast is cut up. Slide your knife under the length of the sliced breast, and lift it to the platter. Arrange the thigh and wings to the side of it. Repeat with the other side of the bird. Garnish with pretty green and orange veggies as you wish. It’s now ready to be served.

Now, before you present this show-stopping bird to your family and guests, go to the back of the bird. You will find little medallions of meat on either side of the back bone. Remove them and share them with your someone special, be it a favorite child, or your spouse, or whomever. Those two chunks of turkey meat are the choice pieces on the entire bird. But they’re only bite sized, and their are only two of them. They are your reward for the hard work and time you’ve put into this meal.

And there you have it. the perfect turkey. If you want to go a step further, do the same thing on the barbecue. Simply set the charcoal into two beds on either side of your rig, and place a disposable aluminum loaf pan in the middle. Fill the pan with 2 cups of water, and after the charcoal is hot, and covered with some good apple, maple, hickory, or mesquite wood, place the bird over the drip pan. Put the lid on, with all vents half closed, and cook for 12 minutes per pound. Again, remove the bird when the thermometer reads 160 degrees. I’m telling you right now, the smokey flavor, and juicy, tender meat, will absolutely make you a culinary hero. Those who partake of that bird will put you in the local hall of fame.

Now, everyone, go cook the best turkey you’ve ever eaten. And remember to give thanks for what you have. Until next time, eat well, eat healthy. And remember, “There is now success outside the home that can compensate for failure inside the home.

G.W.North

G.W.’s Good Grub, Lesson 47– Fruits & Vegetables, Stuffed Pumpkin & Roast Chicken Dinner


Wow! Just wow! What a busy summer it was. Visited my youngens, and grand-youngens, twice. Had to tend my veggie garden, do a little fishin’, and of course attend that necessary blessing/evil, the job. Couple that with cooking for pot-lucks, friends, and family, and you can begin to understand how I had so little time to put anything new in the blog.

But don’t despair; I’ve got a new laptop, and summer vacation is over. So class, get out your pens, pencils, erasers… Jim, Jim! Don’t you dare snap Beth’s braw-strap. And girls, if any one of our young men should snap your braw-strap, you have my permission to throw them in the river, even if there’s snow on the ground.

Now, where were we? Oh yes, today’s lesson, and it’s a good one. How may of you have eaten acorn squash. No, Linda, making that awful face won’t get you excused from class. And besides, you just might find you really like squash, when prepared right. What’s that? Your Mom always made hers by boiling and then mashing it with a ton of butter and brown sugar? Well if she added egg, evaported milk, cinamon, cloves, nutmeg and ginger to it, and then baked it in a pie shell, there’s nothing wrong with that. But that’s not what we’re making. This pumpkin recipe takes the wonderful texture and flavor of roasted pumpkin, and matches it to the savory goodness of bread stuffing. And with those great flavors, we are going to add a succulent, juicy, and tender roast chicken. Now who wants some of that!

Oh, I see all of you have your hands up now. Very good. Wanna see what it looks like? Well read on my intrepid chefs-in the-making.

Acorn squash is a nutrient rich, and delicious member of the winter squash family. It is inexpensive, stores well in the pantry, and is versatile enough to be presented as a main course, a side dish, or as a desert. For this meal, we will use it as a side dish. Here’s what you’re gonna need:

1 3 to 4 lb. whole roasting chicken
1 large acorn squash, green, orange, or some combination of the two
1/2 cup salted butter, divided into two halves
Kosher salt
1 gallon of water
3 tbs. Powdered Thyme
3 cloves garlic
Black pepper
2 tsp. rubbed sage
2 tsp. paprika
3 tbs. granulated garlic powder
2 medium sized onions
4 slices stale bread
3 cups chicken broth
2 eggs
5 medium russet potatoes
3 strips bacon

Pre-heat your oven to 425 degrees F.
In a three gallon soup pot, or two gallon zipper, freezer bag, mix 1 cup of salt into 1 gallon of water. Add the thyme and granulated garlic. Stir until the salt is dissolved.

Rinse and clean the chicken under cold running water. and place into the water, making sure the bird is completely submerged. Seal, and place into your refrigerator overnight. This is what it looks like:

Salty brine infuses the chicken with moisture and flavor.

Ok. Now that we have our bird brined overnight, and supper is in two hours, let’s get the rest of this meal made. Remember to get all of your ingredients together in the order in which they will be used.

Now that we have our ingredients, let’s prepare them. First, we’ll prepare the veggies. So peel and slice the potatoes (yes, that’s a giant potato, and I only needed one for the meal); then wash al slice the celery, cutting off and discarding the ends.

Remember, tuck in that thumb.


I like it!


Take those chopped and chunked veggies an put them into the roasting pot.

Now we take on the chicken. See that bacon in the above picture, you know, the one with the chicken and bacon in it. Cut that bacon across its width, into thin strips. Now we’re going to make thin slits downward, into the chicken breast, on both sides of the breastbone.

notice that I’m pushing those strips of bacon right into the slits. Those pieces of yummy bacon will make the meat more juicy, and give an unmistakeable smokey nuance to the chicken. Can you say yum? C’mon, let me hear it.
Stuff any leftover bacon under the skin, smoothing it as flat as possible.

Take those remaining herbs and combine the in a small bowl. Mix ’em up. Add a little salt, and fresh ground pepper to the mix. Ok, now rub the outside of the bird with butter 1/2 of the butter. And yes Tom, you have to use your hands. Take a pinch or two and sprinkle it all over the bird, top, sides, and bottom. Pour 2 cups of broth into the roasting pan, place the bird on a rack, and into the pan. Here’s what that looks like.

The bird is ready for the oven. Let’s get the squash prepared. First, cut off the top, and using a fork, scrape out all of the seeds and discard them (or make into pepitas).

Half of that broth has already been pored into the roasting pan for the chicken.
But isn’t that squash just gorgeous?


Take the bread, place each slice on top of each other and cut into cubes., on a clean cutting board of course, and cut into cubes. place the cubes, and one stalk of clean, sliced celery into a mixing bowl. Add chopped onion, sage, salt, black pepper, the eggs, and 1 cup of chicken broth, then stir until well combined.

Jack, how are we going to get the stuffing into the squash? What’s that? A little louder so the rest of the class can hear. Yes, that’s right. We’re going to stuff it in with the fork. Very good. Stuff it in so that it’s packed. It will expand as it cooks, but will come out of the hole a bit, brown, and look just yummy.

Mow that your squash is stuffed, place it pointy side down, in a ramekin dish, and cover loosely with foil. Place both the chicken, and the squash into the oven. Now, just walk away for about forty minutes. Play a game of darts or something.

Alright class. The forty minutes has passed. it’s tie to do what, Jim? That’s very good. We’re going to check the chicken temperature. so take your meat thermometer, the one that’s calibrated, and push the tip from the center of one side of the chicken breast, down next to the leg joint. What’s it read 145 degrees, well that’s not hot enough. Pop it back into the oven, with the door closed for another twenty minutes.

So now what’s it read? 165, time to take it out. Carefully remove the chicken from the pan, and set it onto your clean cutting sheet. Let it rest for about fifteen minutes or so. Take the squash out too, and set it aside. While it’s resting, remove the potatoes and celery from the pan and onto a 2 quart pot. Cover with broth from the pan, cover, and bring to a boil. Let it cook for the fifteen minutes that the chicken is resting.

Now, pour off that juice into a suitable bowl. Add the remaining butter to the spuds, along with a quarter cup of milk, and mash until silky smooth. Put the smashed spuds into a serving bowl and keep warm. Put the broth back into the pot that the potatoes were in. don’t worry about any left over potato in the pot. It will help thicken the gravy. Bring that to a low boil. While it is heating, in a cup, add two tbs of cornstarch to three tbs. of water. Stir until smooth. Slowly pour this slurry into the boiling broth, while stirring. When it has thickened, remove from the heat into a serving vessel.

Ok, carve that bird. Serve up portions of everything to everyone and enjoy with your favorite beverage.

When I sat down to eat, I also put a heaping helping of both the squash, and stuffing on my plate. It was all soooo good. I think I was stuffed after it was eaten. My wife said to me that this chicken was the juiciest, and most tender that she ever had eaten. Go ahead ask her.

To be absolutely truthfull, I have made roasted chicken that was as juicy, and as tender. But the brine, and bacon lardoons really added to the meat flavor. And that squash was the perfect accompaniment. I gave my wife the mashed potatoes, and ate only the squash and dressing. It was that good. And I do love good mashed potatoes.

In October, I’m going to show you how to treat your kids to their very own, yummy, edible jack-o-lanterns, that will taste a whole lot like pumpkin pie. Until then, eat well, eat healthy. And remember that wonderful quote; “There is no success outside the home that can compensate for failure withing the home.

From the Kitchen of G.W.North

G.W.’s Good Grub, Lesson 46– Fruits & Vegetables, Warm Chicken Casserole


Hey everyone, did ya miss me? I know I felt guilty for not posting more recipes and techniques. My life has been non-stop busy for the last month-and-a-half. I won’t go into everything I’ve been up to. Let’s just say that there were a few pot lucks in there, a veggie garden to prepare and plant, flowers to plant, spring cleaning, the job, a public playground to help build, church, wife, and staying in touch with my grown children and grandchildren, etc. But enough with the excuses. You don’t care about that.

For this lesson, we are going to combine fruit, protein, and veggies to make a delicious, warm casserole that is full of great flavors, each complimenting the other. The individual ingredients just don’t seem like they should be put together, but they do. Let me show you what we will be working with.

Canned Chicken & Grapes
We used a quality canned chicken product with large chunks of tender white meat. The grapes are seedless, wonderfully sweet, and cut in half lengthwise.

Yes Emma, you have a question? What’s that? you’ve never heard of eating chicken and grapes together, especially that nasty canned chicken.

Well, I remember a time when I was with my best freind, out in an ice shack, fishing through a 4 foot, by 2 foot hole sawed through 3 foot thick ice. The ice shack was toasty, but we weren’t having much luck catching any fish. As noon approached, I accidently kicked a can of chicken through the ice hole. Now, the water was only about 5 foot deep. My good freind yelped “That was our lunch, you idiot.” We were both older teens, and called each other names regularly. That’s just what guys do. Anyways, he said with a stern voice; “Go down there and get that can of chicken.” I told him he was crazy. I wasn’t going to jump into that hole for a lousy can of chicken. And then, my good freind, a guy who I normally thought was a fairly intelligent guy, dove into that icy water and retrieved that chicken. He made a great and noisy exit as he clamberd out of the hole, with some choice words for me. But you know what, the chicken still tasted terrible, though I nearly laughed myself silly at my buddy’s antics.

And, so why are we using canned chicken? Believe me, this stuff I’m using is well seasoned, tastes like chicken, is tender, cheap, and very convenient. It’s nothing like what was retrieved from a hole through the ice so many years ago. It just works in this recipe.

Oh, and when you drain the liquid from the can, save it. It makes a flavorful addition to chicken soup. It’s simply chicken broth.

So, on with the lesson. The sweetness of the grapes perfectly ballances the salty chicken. Trust me. It’s a match made in cullinary paradise.

What else in in there? After we’ve tossed the chicken and grape halves together, we will wash, slice, and add celery to the mix, again tossing lightly.

Next, we’ll be adding Our aioli. What’s an aioli? It’s a flavored mayonnaise. Everyone knows that (Ok, I didn’t know it until I learned it from the Food Network Channel several years back). Our aioli is a combination of good mayonaise, sour cream, and onion powder. It tastes similar to ranch dressing, but thicker and cleaner.

All mixed together

Now we carfully fold the aioli into the chicken mixture until all ingredients are evenly coated.

Bill! Put that spoon down. We’re not finished yet. But we’re getting there. Now, we will add the 2nd to the last ingredient, Colby/Jack Cheese.

Let’s fold all of that cheese into our casserole. Oh, don’t worry, Fred, it’ll all fit.

See Jill, it all fit. What’s that, it was Fred who said it wouldn’t fit? Are you sure? Ok then. Let that be a lesson to you. Pay attention and you won’t be confused next time.

We have but two more steps. We have to warm this delightful casserole, and then top with crushed potato chips.

Wait, hold the phone. My dear wife just commanded me, er, um, just suggested that I tell everyone that we prefer Lay’s brand Potato Chips for this dish, though we have tried several brands.

Ok Honey, I told them about using Lay’s spud chips. What’s that, you want a bowl of orange sherbert? But I’m in the middle of writing this. All right, but then you have to let me finish this.

I’m back. Now, where were we? Oh yeh, we have to gently warm this casserole, top with broken chips, and then warm it again before serving.

Really folks, it doesn’t get much easier than this. This casserole provides the goodness of fresh fruit and veggies, high quality, low fat protien (except for the cheese and mayo), and outstanding flavor. Here’s what the finished serving looks like:

Looks good enough to eat, doesn’t it. My dear wife adores this stuff. I’m pretty fond of it myself. And I know, that once you try it, you will love it too.

But remember what this blog is all about. Take this recipe, and learn from it. You now understand that sweet and savory go suprisingly well together. so try substituting canned Mandarin Oranges for the grapes, or cubes of freshly sauteed pork for the chicken. add finely chopped onion instead of onion powder. In short, play with it and make it your very own.

For our next lesson, we will make the humble potato into a work of art. Ever hear of cammel-back potatoes?

So until then, eat healthy, and eat well. And don’t forget that golden rule, “No Other Success Can Compensate for Failure in the Home”

G.W. North

G.W.’s Good Grub, Lesson 45– Fruits & Vegetables, Vegetable Sides


Hi everyone.  Ready for a great new lesson?  I have got a great meal planned for tonight.  Due to the fact that New York Strip was on sale for $3.95 per pound, as a slab (yes that’s cheaper than ground beef, Martha), I have the makings of a great meal, with great veggie sides.

See, you didn’t believe me when I said I was going to give you some great vegetable side dishes that will make for a great meal.

Now calm down everyone.  I’m going to show you how to make just two of an endless variety of vegetable side dishes that will pleas the most discriminating of tastes.  And best of all, this is an inexpensive meal that is fit for my wife.

Hey, wadaya mean it’s just the wife.  My wife is my life, and is to be treated with the utmost respect.  She is of more worth than any King, Queen, or president, period.  And if you don’t treat your wife that way, then you are not treating her right.  But hey, this is a cooking lesson, so let’s not digress.

What I am planning is  New York Strip Steak, grilled to perfection over hot charcoal, with a foil-pack of buttery carrots and zucchini, and finally, diced potatoes roasted to smoky perfection.  And here’s how we will do it.

First, I light my fire.  At my house, I don’t mess with charcoal fluid.  I simply lift the bottom grate, the one that the charcoal sits on, and place four sheets of balled up newspaper in the bottom of my Webber Kettle charcoal grill.  I then pour enough used cooking oil onto the paper to let it soak in.  Then, place the place the grate back on top.  Cover the grate with charcoal, and light the newspaper with a long-neck lighter through the bottom air vents.  Now, place the top grate in and just walk away.

Peel and wash one russet potato per person.  Dice into bite-sized cubes.  Place the potato cubes into a pot with just enough water to cover.  Add 1 tsp. salt to the water.  Place the pot over medium-high heat and cover.  Bring to a boil and let boil for ten minutes.  Drain and set aside.

While the spuds are cooking, wash one zucchini squash, and two carrots.  Cut the stem-end off of the zucchini, and slice 1/2 inch rounds.  Peel and cut the ends off of the carrots, and cut into similar sized rounds.  Then cut the carrot rounds in half, as they won’t cook all the way through by the time the zucchini is done.  

Next, place the zucchini and carrot slices onto a 2 foot long slice of heavy duty aluminum foil, shiny side in.  Add 2 tbs. of butter, and a dash of salt and pepper to the veggies.  Fold the long ends of the foil toward the center, and roll the foil together from the ends, downward.  Now, fold the open sides inward, joining the top and bottom foil sheets together so as to fold them together.  Fold twice, pinching the seams hard to seal.

Lightly butter a cast iron pan and add the potato cubes to it.  Take the pan and foil pack to the barbecue grill.  Place the pan directly over the fire, and the foil off to the side.  Cover with the lid, that of course has the vents open.

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Now don’t those potatoes look gorgeous after five minutes or so on the grill?  That foil pack is just steaming away, cooking the carrots and zucchini to perfection.

Prepare your steaks by lightly seasoning both sides with salt and pepper.  Stab the seasonings into the meat with a fork.  Stab it all over.  Now go and check your potatoes.  They should be ready to turn over.  Make sure to cover the grill after turning over the potatoes.

Ok, now that the spuds are turned,  Let them cook for another three minutes.  After the three minutes have elapsed, Use a very good hot pad to remove the potatoes from the grill, pan and all.  Pour the potatoes onto a plate and set aside.  Turn over the foil pack.

Place the steaks directly above the charcoal and cook for three minutes with the cover on.

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  Flip them and cook for four more minutes.  Remove the steaks and foil pack from the grill to a serving platter.  Close all grill vents to smother the fire.  You can use that charcoal again.

Dinner is ready to serve.
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I am so sorry for the lack of quality in that last photo.  I just couldn’t get the camera to focus in the light that was available.  But you should be able to see how colorful, and deliscious this plate of food really is.  If not, put your nose to the screen and sniff real hard.  Maybe you’ll be able to smell the great aroma.  Although, that never seems to work for me.

The beauty of this meal is that it has outstanding flavor, ingredients, and nutritional value.  And at the on-sale price that I got this meat, it’s a cost effective meal as well.  By cooking the squash and carrots in the foil, we essentially steamed them, which is the most flavorful way of cooking veggies, in my opinion.  The meat was grilled over and open fire, which let most of the fat drip down into the charcoal, which in turn created that flavorful smoke that gives fire-grilled meat that superb flavor that we all know and love.  And finally, the potatoes picked up some of that smoke flavor, and were browned beautifully, without a lot of fat.

I hope you enjoyed this lesson, and will make it soon.  You can cook any number of vegetables in a foil pack.  I’ve even been known to throw a fresh-caught and cleaned brook trout in a foil pack with butter, potatoes, and carrots, all seasoned with a little butter and salt.  Delicious.

So, as always, until the next lesson, eat well, eat healthy.  And remember that profound statement spoken in years past by a truly inspirational man, which I have been improperly quoting, David O. McKay; “No Other Success Can Compensate for Failure in the Home”.

G.W. North

G.W.’s Good Grub, Lesson 44– Fruits & Vegetables, Corn II


In our last lesson, I spoke more about what corn is, and exposed you to various ways to cook it.  So for today’s lesson, I will give you a lab exercise, in other words, I give you a recipe to make that features corn in a truly wonderful way.  Janet, what’s your favorite way to eat corn?  On the cob. with butter and salt.  That’s definitely a favorite of many.  Bill, how about you; what’s your favorite way to enjoy corn?  You like it mixed in to a salsa.  Interesting, and tasty.

So, have any of you had corn pudding?  No?  well you’re in for a treat.  This dish will combiner a couple of techniques that we have used.  We will be using flour and eggs to thicken the dish into a firm custard with great flavor.  If your enjoy comfort food, then this recipe is for you.  But I won’t tell you to make it often.  This is a dish to make for a special occasion, such as Thanksgiving, or a holiday.  It is rich and high calorie.  But then again, so is lasagna.

Veronica, do you have your 8X8 casserole dish, or a 9 inch cast iron pan?  Good girl.  We are ready to start making our corn pudding.  Here are the ingredients:

6 tbs. unsalted butter

1/4 cup granulated sugar

1/4 cup flour

1/2 cup heavy cream or whole milk

5 large eggs

1 teaspoon salt

5 large ears of corn, husked (If fresh corn is unavailable, use one 15 oz. can of sweet corn, and creamed corn.)

Preheat your oven to 350′ F.

If using fresh corn, coarsely grate 3 ears of corn into a large bow.  With a sharp knife, holding the remaining ears, one at a time, vertical, slice the corn kernels into the same bowl.  if using canned corn, and cream corn, simply pour each into the bowl.  Melt the butter and add it with the remaining ingredients into the bowl with the corn, and stir together to form a batter.  Pour the batter into the buttered casserole dish, or cast iron pan.  Place into the oven and bake for 45 minutes.  Serve directly from the pan or casserole dish with some good, fried chicken, or come country style pork ribs. 

And I know that some of you won’t yet know how to prepare fried chicken, or country style ribs.  We’ll get to that when we start talking about meats.  So this dish would be great to take to a pot luck, or family gathering, where everyone is bringing something.

Our next lesson will feature our final corn recipe.  What will that be?  Hmmmm.  I think we’ll use a kind of corn that you may be unfamiliar with.  I’m thinking that hominy will show you just how versatile this veggie is.

Until then, remember, eat healthy, eat well.  And don’t forget my favorite quote: “There is no success outside the home that can compensate for failure within the home.

G.W. North

 

G.W.’s Good Grub, Lesson 43– Fruits & Vegetables, Corn


Hello everyone.  Today, I’m going to give yo a real lesson, something you can use now, and in the future.  I promised all of you that I would give you the knowledge to become a skilled cook.  I can’t do that by simply giving you recipes.  So, instead of just a recipe, I am going to teach you about some of the techniques that can be used to prepare corn into wonderful dishes that you will be proud to serve.  We are also going to learn about corn, what it is, and how it can be used to make so many things.  So get your pens and pencils ready and sit up straight.  Here we go.

Corn is a grain that acts like a vegetable.  So let’s start with how it can be used in that form.  Sweet corn is the kind of corn we think of when we want to serve it at barbecues, and with chicken.  It is readily available still on the ears, normally called – corn on the cob, and both as a frozen and canned product.  It can be cooked in a host of ways, such as on the grill, steamed, fried, boiled, baked, and put into soups.  It is also great when made into corn pudding, and creamed corn.

Sweet corn is a starchy grain with substantial amounts of sugar in it.  It comes to us by various, descriptive names, such as “peaches & cream”, sweet corn, yellow corn, shoe-peg corn, etc.  Each of these types vary in how sweet they taste, but are all fairly sweet.  Let’s start with corn on the cob.

Corn on the cob is corn that is still attached to the ear of corn, or corn-cob.  It can be found still in the husk, and already shucked (with the husk removed) and packaged.  When purchasing corn on the cob, look for bright, firm corn kernels that are plump and juicy.  Corn that is not fresh will lose moisture and flavor, and can be tough to chew.  I always by my fresh corn still in the husk because it gives me more cooking options.  Plus, I save and dry the corn husks to make home-made tamales. 

Once you’ve selected your fresh corn, you have multiple cooking options.  The goal is to heat the corn sufficiently to kill any microbes that may be lurking around, while still providing a crisp, and flavorful ear of yummy corn to everyone at the table.  So ow do we accomplish that goal?

Here is a list of ways to cook corn on the cob: grill over hot coals, or gas, steam, boil, microwave, bake.  Which is the best method?  In my humble opinion, they are equally good.  You only have to understand how each of them work.

My dear mother always boiled her corn for at least fifteen minutes.  The corn was very tasty, but had lost some of its crisp texture.  And until I was on my own, and experimenting with food, I thought that her corn was the standard for all corn on the cob.

In my wife’s family, they also cooked their corn on the cob for ten minutes, and no more.  The corn was crisp, and had more flavor than what I was used to.  That became my new standard.

As time went on, I was exposed to corn that was steamed in foil, with butter.  Usually, it was overcooked, and somewhat mushy, but had fair flavor.  I tried that technique, but baked the corn for only ten minutes at 350′ F.  That corn was very tasty, but also very similar in flavor and texture to the corn that was boiled for ten minutes.

Next, I was introduced to corn that was removed from the husk and grilled over charcoal.  It was Ok, but usually was a little scorched, not my favorite technique.  But others love it, and who am I to say that it’s wrong.

All of these methods involve cooking the corn with the husk off.  My daughters learned from their own friends that corn could be grilled with the husk still on.  The corn was simply soaked in a bucket of water for 30 minutes or so, and then placed over the hot charcoal and turned every few minutes until a total cooking time of 15 minutes had been reached.  The corn was cooked by the steam trapped inside the husk, and it tasted about like corn that had been boiled for ten minutes.  But it was a great way to prepare corn outside on a hot day.

Finally, I was wondering one day how it would be if I cooked corn in the microwave.  So I removed the husk from an ear and put it into the microwave over for five minutes, on high.  It was Ok, but a little overcooked.  So for the next ear, I left it in the husk and cooked it for the same amount of time.  It was perfect, again, just like the corn that was boiled for ten minutes.  I found that this cooking technique works wonderfully when you want to cook a single ear, or maybe two, for a quick lunch.  You don’t have to dirty any pots or pans, or wait for water or the oven to heat up.  But it is a very ineffective way to prepare corn for a large crowd, as you can only fit, maybe three ears of corn in the microwave oven at a time.  You can boil ten ears or more in a big pot.

So, now you understand that no matter how you cook your corn, if done properly, any of the above techniques will give you about the same quality, and flavor.  You just have to decide which method is best for the occasion.  If it’s winter, and your want a little extra heat in your home, fire up the oven, or put a pot of water on to boil.  The extra moisture in the air will be a good thing.  If it’s a hot summer day, fire up the grill.  Just make sure that the corn has been soaking in a bucket of water for thirty minutes before you start cooking it.

Try these techniques, and the different varieties of sweet corn that are available as fresh ears, still in the husk.

In our next lesson, we will talk about sweet corn, off of the cob, and how to remove it if it’s still on the cob.  Until then, eat well, and eat healthy.  Remember my favorite quote: “There is no success outside the home that can compensate for failure within the home.”

G.W. North