I grabbed a big chicken at the store the other day, I was thinking beer-butt roasted fryer chicken for Sunday dinner but when I went to put it into the fridge I saw the “roasting chicken” right there on the wrapper. No problem! A quick search led me to this recipe. I had some fresh rosemary, bought for the porchetta last week.A quick slather and we were ready for the oven. I ran it at 400° on the convection roast setting. I mixed the soft butter with several cloves of roasted garlic rather than fresh garlic. I did add fresh garlic to the cavity, and several cloves went under the bird along with the onions, celery, and carrots.I more or less destroyed the breast quarter, Mrs J got the leg and thigh. The juices strained from the bottom of the pan made a killer gravy. A baked potato and steamed veggies rounded out the meal.
First impressions – it’s bigger than I was expecting! Not quite as big around as a 12oz soda can, but close. It’s 15 inches long. It is simple to set up, just clamp it onto the side of a suitable pot, plug it in, and scroll the wheel to set the desired temperature.The cord isn’t very long, so you’ll need to place it fairly close the outlet. (That cord trailing off the counter goes to something else.) Here I have a pair of rib steaks inside generic zip-lock bags. I’m not sure how much heat they can take but they handled the 129 degrees the device was set to. That’s right on the dividing line between rare and medium rare per the table here. I started with hot tap water so it didn’t take much time to come to heat. They spent nearly 3 hours in the water bath. I wanted to give them ample time, they say several hours more wouldn’t have made any difference.Everything went well enough until it came time to sear the steak to finish it. I didn’t pat them dry with paper towels, and didn’t get the skillet hot enough. Lesson learned! Still, I can’t say that I wasted two steaks. They were pretty good, although maybe too fatty.
This is a great recipe and you can cook it on the grill or indoors in the oven. Add baked potatoes or rice and fresh greens from the garden for a nice summer meal. Serves 4.
Grilled Lemon Salmon:
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 4 – 6 oz skinless salmon fillets
Add ingredients to bag and refrigerate 1 hour or overnight. Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler. Cook for 4 minutes on each side, or until fish flakes easily. Serve with relish.
Corn Pepper Relish:
- 1 cup cooked corn (or canned, drained)
- 4 green onions, chopped
- ½ green pepper chopped
- ½ red pepper chopped
- ½ yellow pepper chopped
- 1 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp chopped cilantro
- 1 tbsp chopped jalapeno
- salt & pepper to taste
- ½ tsp crushed garlic
Combine all ingredients and let marinate while salmon cooks. You can use the remaining peppers in a salad for your next dinner.
I call this one simple because it really was – the local market had a sale on thin sliced chicken breasts so I didn’t even have to get out the meat mallet. It scares the critters, all that pounding. That, or my vocal accompaniment. “Serves you right to suffer! Serves you right to be fla-at!”
The chicken slices were dipped in beaten egg and then dredged in seasoned bread crumbs and then quickly fried in a quarter inch of oil. The cauliflower was boiled for a few minutes and then tossed with a cheddar mornay sauce. I’ve pretty much settled on using the microwave to jump start baked potatoes and then finishing them in a 450-ish oven to set the skins. Coat them with oil and sprinkle liberally with kosher salt and set them on a baking tray for the oven. Timing will depend on your particular set-up but potatoes are very forgiving, just check for done with a fork.
A schnitzel is a boneless cut of meat – could be chicken, pork, veal, or just about anything – that has been pounded flat, coated with flour, egg, and bread crumbs and then fried. These are chicken “tenders”, part of the breast, and they are tender indeed. If you are too enthusiastic with the meat tenderizer they will disintegrate. They got an Italian seasoned bread crumb final coat.
I thawed some of my homemade breakfast sausage and was wondering what to make with it. Mrs J suggested meatloaf. I thought that a splendid plan! My sausage recipe departed from the one I linked to – I used white wine and left out the paprika. I probably used more black pepper and garlic, too.
Anyway, I added ground beef half and half with the sausage and went with the Pioneer Woman’s meatloaf recipe. I mostly followed it, no really significant departures.Before today I’ve always used a bread loaf pan but her mention of using a roasting pan put me of a mind to try this thing. It worked pretty well but the chili sauce topping with the brown sugar burnt a crust onto the bottom that kept me from trying to use the drippings for gravy. I was getting pretty darn hungry, too. I kept poking it with my thermometer trying to hurry it and finally got it to say 160 degrees for me. The loaf spent most of its time at 350 but I turned it up to 375 towards the last 20 minutes or so, wanting to see more caramelization of the topping – and to hurry it along – LOL!
The veggies were some of those from the freezer section that let you steam them right in the bag. These were OK, nothing to rave about but they were certainly easy.