Daily Archives: August 2, 2010

Lemon Garlic Chicken with Couscous

I picked up a box of couscous a while back and it’s been sitting in the cupboard since.  Decided to do something with it.  Went to the Googlizer recipe finder and turned up this from Rachael Ray. [link fixed]  It looked easy enough, and I had all the stuff.  I’ve made something similar to this before and remembered putting a few more spices in the dish.  A slow day so I cruised the Googlesphere a bit and ran across this web site for a spice mixture/recipe. No way I find most of those things but I did come up with a few:  Cinnamon, ground coriander, nutmeg, turmeric, paprika, and another one not listed but it called to me-ground ginger.  I added a pinch or two of each of those as the chicken simmered, maybe 1/4 teaspoon total of all those, not per each, for all combined.  Turned out pretty good.  The cooked lemon was surprisingly edible.


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Men Who Cook: Midnight Train to Frittata, Josh D.

I had farm fresh eggs all last week. Going to continue to make the effort, because they are so much better than store bought.

Our friend Josh D. has sent me a couple of recipes for this week.  Pretty nice of him to do that, since it’s my birthday week and I didn’t really feel much like working.  He’s in the middle of a big move, I’m very excited for him and grateful he took the time out to put this together.  Without further ado, I’ll hand the reins over to Josh:

So it always amazes me how my best culinary inspirations come to me late at night. I’m up waiting for my brother to get off his butt to decide he’s hungry, I get impatient, and decide to head upstairs. Now I hadn’t been shopping in awhile, so my pantry stocks were running on limited. I nose around in the fridge…there’s eggs…fresh green beans from dinner the other night…gorgonzola and parmesan cheese…jalapeño from a black bean salad I made (recipe soon to follow!) and of course BACON!!! I know all these flavors work well together, and I also know that I have onions, garlic, and tomato, and the dish just falls together from there. The end result becomes a good breakfast or brunch, a luncheon with a light salad, or if you’re like me a late night supper thrown together out of nowhere.

Midnight Train to Frittata

  • 2 rashers bacon, cut into pieces
  • 2 tbsp butter
  • 1/2 medium onion, chopped
  • 16-20 fresh green beans, chopped
  • 1 jalapeño, seeded and finely diced
  • 1 medium tomato, seeded and chopped
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 4 eggs
  • 2 tbsp parmesan cheese
  • 1/4 cup gorgonzola cheese, crumbled

Slice bacon into strips. In an 8 inch non-stick skillet, cook bacon until crispy and well-browned, around 6-8 minutes. Remove bacon fat from pan, and either clean out pan or warm up another 8 inch non-stick skillet over medium heat and melt butter. Add in onions and green beans, season well with salt and pepper, and sautée 5 minutes or until onions start to turn translucent. Add in jalapeños and continue cooking for 2 more minutes, then add in tomatoes along with more salt and cook another two minutes. Stir in the garlic and cook until garlic is just fragrant, about another minute. Beat together the eggs and cheeses and season eggs lightly. Add bacon back into pan, then pour egg mixture over the bacon and veggies. Jiggle pan to make sure eggs cover the veggies totally. Reduce heat to low and cook five minutes. Turn broiler up to high. Position rack in middle of oven. When edges are just set, place the pan into the oven and broil frittata for five minutes until top is golden brown and edges have pulled away from the sides. Shake out frittata, when done it should slide easily. Slide onto cutting board and carve into wedges. Serve with sour cream or mascarpone on top or just eat plain and hot!

Side note: this would be fantastic with basil and parsley chopped in with eggs, but I didn’t have any in the house at the time. Nevertheless a tablespoon of each herb would be fantastic with this!

Mmm…Boudin Breakfast

Boudin is a sausage of a sort, comes with various ingredients.  The classic Cajun boudin is pork with rice and spices. Also comes made from crawdad and gator and whatever else the critter of the day might have been.  The boudin featured in today’s breakfast is the classic pork/rice.

A non stick skillet is perfect for this so long as you can put a cover on it.  Remove the casings from a few sausages and crumble them into the pan, break some eggs atop them.  Turn the heat to medium and cover.  Cook until the whites are set and then tip the whole thing onto a community plate or divide it straight from the pan.  Goes great with toast.


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