Big Bud's Beer Can Chicken ~~ adapted from Guy Fieri ~Make a rub, combine-- 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon ground ginger, 1 dried sage, 1 teaspoon sea salt, 1 tablespoon freshly ground black pepper. Rub half of the dry rub all over the chicken (2 to 3-pounds), and the other half in between the … [Read more...]
Brown-Bag Chicken
I like how simple this is, but so good. Not only do you get the wonderful aroma of chicken roasting, but baking in paper bags gives it that wood burning scent, leaving the chicken with a taste of having been cooked over wood. Use plain brown bags, having no ink printed on the paper.Brown-Bag Chicken ~~ adapted from Sara Foster's Southern Kitchen ~Preheat oven to 400 … [Read more...]
Chuck Salisbury Steak
Chuck Salisbury Steak ~~ Skirt in the Kitchen ~Ribbon-peel 2 parsnips.Saute in olive oil and 1 tablespoon unsalted butter-- parsnips, 2 anaheim peppers and 1 small purple onion. Remove from skillet and set aside for later addition.Thinly slice from width to width 1 oriental cabbage.Stir-fry in the same skillet with drained-- and wrung-out through a paper towel-- … [Read more...]
Honey Pecan Pie
Awesome Honey Pecan Pie ~~ adapted from Jenny Farris ~Prepare pie dough-- I chose Pâte Brisée by the Sono Baking Company-- Into the work bowl of a food processor, combine 2 1/4 cups all-purpose flour, 2 teaspoons sugar, and 1 teaspoon coarse salt. Work in 2 sticks unsalted butter, very cold butter cut into small squares. Process until large crumbs and pieces form. … [Read more...]
Butternut Squash Cannelloni
Butternut Squash Cannelloni ~~ adapted from Martha Stewart ~Preheat oven temp to 350 degrees. Butter an 8-inch (2-quart) baking dish.Cut in half, peel and seed butternut squash of 1 pound, cut into 1-inch cubes.In a pot of boiling water, cook squash tender for 10 minutes. Drain squash, transfer to a medium bowl.Add 8 oven-ready lasagna noodles into the water … [Read more...]
Wolff Paprika Chicken
Wolff Paprika Chicken ~~ Skirt in the Kitchen ~Beat 2 or 3 eggs...(SITK)(Half 'n Half coffee cream)Sprinkle well with smoked paprika, sea salt and freshly ground black pepper.Fry in olive oil.Once placed in hot grease, do not shift, just so a nice crust on the chicken is instilled. … [Read more...]
Ribeye with Oyster-Peppercorn Gravy
Ribeye with Oyster-Peppercorn Gravy ~~ Skirt in the Kitchen ~(brazin' with fortitude)Marinate ribeyes overnight in red balsamic vinegar, soy sauce, and crushed whole garlic cloves.The next day-- wash peppers of any kind, and slice.Sauté 1 sliced onion in olive oil and unsalted butter, then add peppers...and slivered garlic cloves. Remove from heat, place on a plate. … [Read more...]
Chocolate Gravy For Square Biscuits
Chocolate Gravy For Square Biscuits ~~ adapted from Helen Young ~It's called "gravy" because flour is a thickener.Cut into 1/2-inch chunks, 4 tablespoons butterand 4 ounces cream cheese-- freeze, both, for 30 minutes.In middle position, heat oven rack to 450 degrees. Line baking sheet with parchment paper, or simply line the oven rack with parchment to lay the … [Read more...]
Whole Roasted Herb Chicken with Roasted Veggies and Dark Chocolate Dipping Sauce
Whole Roasted Herb Chicken with Roasted Veggies and Dark Chocolate Dipping Sauce~ adapted from Anni Daulter ~A Fall feast inspired from the movie Chocolat--Wash, dry, and prepare 1 6-8 pound whole chicken-- or 2 equalling the weight.Preheat oven to 450 degrees Fahrenheit. Rub on butter, sea salt and freshly ground black pepper-- all over sides and inside cavities.Squeeze … [Read more...]
French Marigold Parmesan Zucchini
French Marigold Parmesan Zucchini ~ Skirt in the Kitchen ~Chop 1 purple onion to caramelize in a skillet of olive oil, couple of tablespoons, browning well. Remove leaves from the stems of thyme and rosemary-- chop finely, the same with garlic. Add herbs and garlic into onions at the close of browning, adding a little more oil-- not cooking long so that the … [Read more...]