Chicken Rub

May 27, 2012 by

You can have your oven do the work instead of the rotisserie spit on your grill. This is mouth-watering delicious and everybody, I mean everybody will love this!

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 – 1/2 tsp. cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

Filed Under: Chicken, Frontpage Tagged With: , , , ,

Brisket

May 20, 2012 by

So tender and flavorful.  This requires about three to four hours in the oven.  Serve as an absolutely fabulous Sunday dinner with friends or family.  Potatoes on the side is a good match.  Please try this recipe, you will love it!

4-5 lb. beef brisket
1 Tbsp. ground black pepper
3 Tbsp. olive oil (extra virgin is best)
3-4 carrots, peeled and cut or about 16 baby carrots
2 large onions, peeled and cut into half moons
1 heaping Tbsp. minced garlic
6 whole cloves
1 can (about 16 oz.) whole cranberry sauce OR
1 can (about 14 oz.) beef broth

Preheat your oven to 350 degrees and get out a large ovenproof pot that you have a lid for, or you can use aluminum foil to cover pot.  Rinse and pat dry the brisket.  Sprinkle the black pepper all over it and rub it in, then set aside while you continue.

Heat the oil in the large pot, place the brisket in and brown well on all four sides for about 8 minutes on each side.  Take out the brisket, set aside, add everything up to the garlic and cook for 10 minutes.  Turn off the heat, add the cranberries or broth, stir well then place the brisket on top of the mixture.  Cover with a lid or  aluminum foil, place in the preheated oven for 2 hours and 30 minutes.

Take the pot out of the oven but don’t turn off the oven.  Scrape off the sauce from the brisket into pot and place brisket onto a cutting board to rest for 10 minutes.  Cut it into diagonal slices against the grain and gather the slices back together to return them to the pot.  Completely cover the meat with the sauce and season with about a tsp. of kosher salt.  Return the pot, uncovered, to the oven and bake for 2 more hours, basting every 30 minutes.

Serve hot with the sauce on top or alongside.

Filed Under: Beef, Frontpage Tagged With: , , , , , ,

Baked Apple French Toast

May 11, 2012 by

apple french toastJust the name makes my mouth water. You can partially assemble this the night before; either way, it should have at least a 4-hour refrigeration. And, feel free to substitute fresh pears or plums for the apples.

1 loaf French Bread, cut into thin slices
3 eggs
3 cups milk or half-n-half
2 tsp. pure vanilla

3 apples, peeled, cored and cut into thin slices (use any kind of apple)
1/2 cup sugar
1 tsp. cinnamon
3 Tbsp. butter – diced

Lightly grease a 9 x 13 pan. Arrange the bread slices on the bottom of the dish, you can slightly overlap them, the objective is to use up most of the loaf of bread. You will probably have a bit left over. Whisk together the eggs, milk and vanilla until smooth and blended. Pour this over the bread, cover with plastic and place in the fridge – preferably overnight.

Preheat oven to 400 degrees and take the pan out to place on the counter while your oven preheats. Arrange the apple slices on top of the bread. Combine cinnamon & sugar and sprinkle that evenly over the apples, then dot with the butter. Bake for 35 minutes, let rest for 10, then serve.

Feel free to sprinkle chopped nuts such as pecans, walnuts, sliced almonds on top before you drizzle on the butter.

Filed Under: Breakfast / Brunch, Frontpage

Spinach Dip

May 7, 2012 by

This is that incredible spinach dip that has an uncanny way of disappearing so fast, if you don’t grab some quickly, you’re out of luck.

1 10 oz. box frozen chopped spinach
1 16 oz. container of sour cream
2 cups mayonnaise
1/2 cup chopped scallions
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1 package 1.8 oz. Knorr’s leek-vegetable soup mix

Veggies or whatever, for dipping

Thaw the spinach and squeeze out as much of the water as possible. Place in a large bowl. Add everything else and mix very well. Cover and place in the fridge for at least 1 hour. Serve.

Filed Under: Dips, Frontpage Tagged With: , , ,

Chinese Style Boneless Ribs

April 25, 2012 by

Baked in the oven and super simple to make. Use the boneless rib meat. Let these marinate several hours or overnight. Double recipe using 2 pans if needed.

Boneless, pork ribs – about 3 pounds total
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. ketchup
6 large, minced garlic cloves
1 tsp. ground ginger
1+ tsp. red pepper flakes

Rinse and pat dry the ribs, place in a pan about 9 x 13. Whisk together all the rest of the ingredients and spread over and around ribs, turning them so they are covered with the sauce. There will not be a lot of sauce, but it will be enough. Cover with foil, place in fridge for several hours.

When ready to cook, preheat oven to 350 degrees and take ribs out of fridge for about 20 minutes while oven preheats. Place in oven, covered, for about 40 minutes, turn ribs, cover, and bake for about 40 more minutes. Remove foil, continue cooking for 10 more minutes. Check for doneness, serve.

Filed Under: Frontpage, Pork Tagged With: , , , , , ,

Cavatelli & Baby Spinach

April 21, 2012 by

cavatelli.jpgJust recently I became acquainted with that wonderful, frozen pasta – cavatelli. This is great stuff. You’ll find it in the frozen food section.

2 Tbsp. olive oil
2 Tbsp. butter
2 Tbsp. minced garlic
4 links crumbled sausage (pork, turkey, chicken – whatever you wish)

1/2-3/4 cup crushed tomatoes
Kosher salt & pepper to taste
2 bags (about 8 oz. each) frozen cavatelli pasta
1/2 – 3/4 bag of rinsed & squeezed dry baby spinach
1 cup Parmesan or Pecorino Romano

Heat the butter and oil; stir in the garlic and sizzle for about 1 minute; add the sausages and crank up the heat a bit to medium-high to cook/brown the meat nicely. Add the crushed tomatoes, salt & pepper, and cook about 10 minutes – or just keep it simmering low until the cavatelli is done.

Meanwhile read the directions on the pasta package and cook accordingly. Drain and put back into pot you cooked the pasta in. Stir the sauce & sausage mixture into the pot, add the spinach then add 1 cup of grated cheese. Mix well over low-medium heat for about 2 minutes. Serve!

Filed Under: Frontpage, Macaroni / Pasta

Roasted Asparagus

April 14, 2012 by

As far as my family & I are concerned, roasting is THE only way to cook this vegetable. See if you agree.

Asparagus – as much as you want
Extra virgin olive oil (Please do not use any other type)
Kosher salt
Pepper

Preheat your oven to 400 degrees

Cut the tops off the asparagus to 1-inch down the stem. (You may dice-up and use the stems too, if you wish). Spread in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil over. Sprinkle salt & pepper over.

Mix it all up with your hands right on the tray- messy but fun.

Place in the oven for about 15 minutes; stir once during roasting

With a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove. This is also delicious served over pasta or even over scrambled eggs.
Roasted Asp

Filed Under: Frontpage, Vegetables

Lemony Potato Salad

March 22, 2012 by

A different twist on the usual mayonnaise based salad. Be sure to use only freshly squeezed lemon juice, not the stuff in the bottle.

About 6-8 good sized potatoes
1 tsp. onion powder
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp. dill weed
1-2 tsp. sugar (taste)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Peel (or, keep skins on if using the small, red potatoes) and dice potatoes into chunks about 1/2-inches then place in a large pot with cold water to cover. Bring to a boil, reduce to simmer and simmer about 12-15 minutes depending upon potatoes – check with a fork. Drain and place in a large bowl; sprinkle the onion powder over the potatoes and mix gently but well.

In a small bowl whisk together all the rest of the ingredients then pour over the potatoes, mix gently but well.

Filed Under: Frontpage, Salads, Vegetables Tagged With: , , , , ,

Corned Beef & Cabbage

March 6, 2012 by

cabbage.jpgHappy St. Patrick’s Day! I hope you and your loved ones eat well from my version of the Irish classic. Put the Celtic Women CD or perhaps the soundtrack from The Brothers McMullen in your disc player while you prepare this. Remember, if you don’t care for the cabbage, just skip that step. Enjoy!

2 medium onions, peeled
6 whole cloves
3 1/2 lb. piece corned beef
3 large carrots, peeled and cut into big chunks
2 bay leaves
8 peppercorns

1 medium head green cabbage
5 russet potatoes, peeled & halved
Kosher salt & ground black pepper

Hot mustard on the side – optional, but really, really good!

a-celtic-woman.jpg

Stud the onions with the cloves and set aside. Rinse the beef in cold water to remove the brine. Place beef in a large pot and add the onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring this to a boil over high heat, cover, then reduce heat to low. Simmer for 2 full hours, skimming it occasionally.

Wash cabbage and remove core and any torn leaves, then cut it into about 6 wedges. Add this and the potatoes to the beef and cover and simmer for 25 minutes – until potatoes are tender.

Transfer the beef to a cutting board and cover with a plate that has been weighted down with heavy cans. (Doing this ensures the meat is much, much easier to slice). Transfer the veggies to a platter. Remove the cloves from the onions. Strain the liquid, toss out the bay leaves and peppercorns. Return the strained liquid to the pot and cook it over high heat for about 30 minutes – it’ll reduce by about 1/3. Season it with kosher salt & pepper.

Return the veggies to the stock and heat through – this takes about 5 minutes or so. Remove the cans & plate from the beef and cut it across the grain, into 1/4″ thick slices. Arrange it on a plate with the veggies surrounding it. Moisten it with the stock. serve with the hot mustard if you’re using it.

Filed Under: Beef, Frontpage, Holidays & Special Occasions Tagged With: , , ,

Spanish Rice & Beans

March 2, 2012 by

img_0033.jpgGoes very, very well with any kind of meat, or just have it with a salad. My sister Shawn takes her son Jimmy to a local Spanish bodega just about everyday after school for him to get a container of this kind of rice. It’s that good.

3 Tbsp. olive oil
2 tsp. minced garlic (from the jar)
1 packet Goya Sazon
3 heaping Tbsp. Goya Sofrito
4 oz. (1/2 an 8 oz. can) tomato sauce
2 14 oz. cans beef broth
1 15.5 oz. can Goya Pink Beans
1/2 cup of whole, pitted green olives with their juice – (optional!)
– Some folks omit the olives but add a small chopped green pepper
4 cups uncooked Goya white rice

In a medium pot (that you have a tight-fitting lid for) heat the olive oil. Add the garlic and sizzle for about 1 minute. Add the packet of Sazon and Sofrito. Stir and let simmer for about 2 minutes. Add the tomato sauce and stir and simmer for 1 minute.

Add the broth, beans and olives – if using. Stir. Add the 4 cups rice, stir well and bring to a boil. Turn heat to medium-low and simmer uncovered until most of the liquid has absorbed. It will still be moist around the edges, but kinda white/dry in the middle. This takes about 20-25 minutes. Do not stir it at all during this time – leave it alone to dry out.

Give it a good stirring with a wooden spoon, then reduce heat to low and place the lid on top. Let this cook for about 15-20 minutes more. Lift lid at the 15-minute mark, stir and test rice for doneness. Sometimes the rice does burn and stick to the bottom, don’t worry if it does. Some people actually like that crusty rice stuff. Enjoy!

Filed Under: Frontpage, Rice
« Previous Page
Next Page »