Herb Roasted Chicken Legs with Butternut Squash Rissotto

The key to cooking dark meat in the oven is the right amount of heat and cooking time.  For my oven, I typically cook leg/ thigh portions at 425 degrees for about 35-45 minutes, turning once to caramelize both sides nicely.  Before cooking, the meat should be as dried as well as possible and then given a light coat of vegetable or olive oil before seasoning.  For chicken, I roast on a heavy sheet pan lined with parchment paper, which prevents sticking and allows the caramelization to stick to the meat instead of the pan (as aluminum foil often has the tendency to do).  Anyhow, the meat comes out perfectly crusted and amazingly juicy inside.

I served this dish with a delicious butternut squash risotto.  I used some flavors to complement the fall weather:  ginger, cinnamon, and a little fresh ground nutmeg.  It is important to use these seasonings sparingly as they could be easily overdone.  Always go easy and taste!  I also vary the textures in the risotto by adding a roasted butternut squash puree as well as cubed portions of raw butternut squash as the same time as I add the rice (which comes after you have properly prepared the aromatics -- in this case onion and garlic).  This dish goes nicely with the same Chardonnay or Sauvignon Blanc used when making the risotto. 

Mmm, mmm.  Ready for dinner?

Roasted Pork Tenderloin with Penne in Sage Butter Sauce (aka Simple Mother's Day Meal)

Pork tenderloin is quite possibly the perfect meat.  It's lean, extremely tender, inexpensive, works with all sorts of flavor profiles, and is easy to prepare (just don't overcook it, please).  A simple preparartion is the best.  I used all fresh herbs from our potted garden for this meal.

The pork tenderloin is marinaded only about 30 minutes in advance seasoned with EVOO, kosher salt, fresh ground black pepper, fresh minced garlic, fresh minced rosemary, and red wine vinegar.  I cook it at 500 degrees in a well seasoned 12" bare cast iron skillet for ~20 minutes or until the internal temperature reaches 140-145 degrees. I preheat the cast iron along with the oven.  Carefully place the pork on the cast iron (I add about 1 Tbsp of Canola Oil).  Be sure to turn the pork about half way through to get that yummy caramelized crust all around.  Once finished, remove and wrap in foil and allow to rest for at least 10 minutes - 15-20 is better - before slicing.

For the penne, cook the pasta al dente, drain leaving a small bit of water at the bottom, and toss in a light coat of EVOO.  Next prepare a sage white wine butter sauce infused with fresh sage.  I also like to add some fresh flat leaf parsley and plenty of Parmesan Reggiano once sauce and pasta are combined.  The kids love this pasta and so does Mommy!  The perfectly cooked tender pork also pairs well with the sage butter, so there is no need for any extra sauce to finish it.

The entire meal comes together pretty quickly and although it's really simple, it's a crowd pleaser.  Enjoy!

Chicken Fajitas in Cast Iron Skillet

This is a favorite one skillet meal that comes together quickly on a week night and tastes amazing.  Break out ye ol' 12 inch cast iron skillet over medium heat with a bit of canola oil.  Season sliced chicken breast strips (dry them well) lightly with smoked paprika, red pepper, garlic, ground cumin, and S&P.  Sear chicken in the pan until golden, then remove the chicken from the pan with a spatula. 

Now add a bit of butter and then add bell peppers and yellow onion with a pinch of salt.  There is little need to season further as the pan will have plenty of seasoning from the chicken.  Once lightly browned where veggies still have some crunch, push them to the edges of the pan and add large chunks of fresh sliced tomatoes with the seeds and gooey insides removed (the tomatoes should be dry with a bit of salt to season).  Do not cook tomatoes for more than about a minute or they will begin to break down.  Now add chicken back to the pan and integrate the veggies.  Remove from the heat and fill warm tortillas, adding sour cream, cilantro, fresh avocado, a squeeze of lime, or whatever else you might like.  Perfect every time.

Gourmet Southern New Year's Day Meal

As I began to prepare yet another New Year's Day meal, I decided to see if I could elevate these ingredients a bit.  This is a favorite meal but, let's just be honest, it can be a little boring.  You may recall, I posted the traditional version of this Southern New Year's meal least year, along with a history and explanation of the meaning behind the ingredients (click here to read).

This year, I began with all the traditional ingredients.  I did deviate on the preparation in quite a few ways.  My goal was to demonstrate multiple techniques, textures, and minimal treatment of fresh ingredients in order to preserve and highlight each while also creating a harmonious plate.

First I made a Cornish Hen confit, however I did not get to cure the meat for days or weeks, as is often the case.  If you're not familiar, confit is the French word translated "preserve" and is one of the oldest methods used for centuries to preserve meats and flavors.  You do this by curing the meat in salt for about 24-48 hours then poaching it in its fat, infused with flavorful aromatics, on a very low heat.  The meat is then carefully removed and placed in a container and the fat is strained over the meat until it is completely covered.  It can then be stored and cured in a cool place for up to several months.  When ready to eat, you just pull the meat out of the fat, remove excess fat, and cook in the oven until browned.  As you can see, the meat has a lovely color, it is extremely tender and flavorful.  I was really happy with the result and I didn't miss the pork a bit. 

Next the turnip roots were prepared in two ways: first, the raw root was very thinly sliced in a mandolin and seasoned in red and white wine vinegar, sugar, sea salt, and olive oil.  The acid of th vinegar acts as a pickling agent and actually cooks the vegetable a bit.  Next I cut them into pieces a little larger than a matchstick. The remaining large turnip roots were peeled, simmered half immersed in water and seasoned generously with sea salt, sugar, and a tiny dash of white wine vinegar just to preserve the bright white color.  They are cooked covered by a cartouche, or circle made from parchment paper.  The result is two very different flavors and textures.  The pickled turnip was really nice with the black eyed peas.

I treated the greens very simply.  Usually, turnip greens are boiled for long periods of time with bacon or ham until there is almost no resemblance to the original bright leafy green.  I assure you this cooking method is not necessary to achieve good flavor and tenderness and it certainly isn't as healthy for you.  By adding a small amount of water and butter to a stainless skillet over medium heat and seasoning lightly with sea salt and white pepper, the greens become very tender in just a few minutes and have a very good flavor.  As you can see they also retain their beautiful color.

Next, I made a really yummy and light fried cornbread using a cast iron skillet.  There really isn't anything super magical here.  I do like to use a piping bag to put the batter into the hot oil.  This allows me to actually make a really interesting shape (a pretzel shape for example) vs. just a cornbread pancake.

The blackeyed peas are easy.  I prefer to use frozen blackeyed peas as they are flash frozen fresh from the field and tend to hold up better to cooking for the length of time they require.  We season them very simply when they are nearly finished simmering and add a bit of pork because...well it's tradition.  Lastly, I had some left-over homemade cranberry sauce, which is made by taking fresh cranberries and simmering them in simple syrup (equal parts sugar/water).  I add a splash of orange liqueur or triple sec and some orange zest.  The pectin in the fruit and the sugar cause the sauce to thicken as it cools.  The sauce is really yummy by itself or with pretty much everything on the plate.

Anyhow, I was inspired to do something a little different this year, so I thought I would share.  I know a lot of people who read these posts wonder how the heck I can find the time to do this stuff.  The truth is, it really doesn't take long.  If you know the techniques and plan in advance, these meals come together rather quickly.  Trust me, if I can do it, so can you.

Happy New Year, All!

Stuffed Boneless Chicken Thighs

I find it really satisfying and challenging to take otherwise humble ingredients and use the parts to create a meal that rises above the sum of those parts.  Above you have boneless free-range organic chicken thighs stuffed with Virginia Black Forest Ham, Gruyere and white cheddar cheeses, seasoned with smoked paprika, garlic powder, salt and pepper.  Tie the chicken thighs with butcher twine and sear until golden in a pan lightly coated with canola oil.  Remove chicken and place on a cookie sheet covered with foil.  Brush chicken thighs with Dijon mustard, then place in a preheated oven on 375 degrees for 20 minutes.  The result is amazing: flavorful, tender, lean, and surprisingly light.  Serve with a red wine vinaigrette salad and you have a great weeknight meal in less than 30 minutes.

Pork Tenderloin with Orange Honey Shallot Sauce

Pork tenderloin seasoned, wrapped with butcher twine (to maintain shape), tempered, and seared on medium high heat on all sides in half clarified butter/ olive oil then reduce heat and cover until the internal temperature reaches 140 degrees.  Remove pork from the pan and allow to rest.  It is perfectly safe to eat at this temperature and will actually continue cooking as it rests.  The pork should be distinctly light pink in the center when sliced.  If cooked properly, it will be fork tender.

For the sauce, reserve a few tablespoons of butter and fat and caramelize sliced shallots over medium heat and add 2 tablespoons of honey until it begins to caramelize.  Then add a tablespoon of butter and incorporate.  Finally deglaze the pan with fresh squeezed orange juice and two tablespoons of fresh squeezed lemon juice.  Allow to thicken a bit and remove from heat.  Season with S&P as needed.  Spoon sauce over sliced pork.

I served the pork with arugula salad and roasted ruby beets, toasted almonds, and a white wine vinaigrette with a dab of dijon mustard and a bit of juice from the roasted beet.

French Style Chicken Thigh and Oregon Pinot Noir

If you've ever read this blog, you know I'm a fan of chicken thighs.  Braised, roasted, grilled...doesn't really matter.  They're dirt cheap, easy to prepare, and absolutely delicious. 

The problem is, until you learn the secret of cooking these little jewels, they will taste fatty, possibly a little chewy, and wouldn't be a meal you'd actually look forward to, much less consider serving to guests.  But with a little proper seasoning, then searing to golden brown in a little EVOO, and then finished by roasting on 400 until virtually all traces of fat are gone (about 30-35 minutes) and the only thing that remains of the otherwise humble chicken thigh is truly a thing of beauty: a lean, juicy piece of meat with a crispy, flavorful golden crust.   And let me just tell you, I'd proudly serve this to any guest.  Exposing the bone, just so you know, is actually of little consequence but it does make the presentation much nicer and the thigh considerably easier to eat.

On a related note, I've been exploring wines from small scale vineyards producing high quality wines at a reasonable price.  Cherry Hill Winery is one such example.  They're relatively new to the scene and are located about an hour south of Portland in Oregon's Willamette Valley.  The winery is about 90 acres and as you might expect, they produce a great little Pinot Noir.  They also produce Pinot Gris, Poverty Road, and a Pinot Noir Dry Rosé, Vanda.  Check it out if you're a fan of Oregan Pinot.  Scale of 1-10 with 10 being best, I'd say this wine is about an 8 at the $20-25 price point.

Shark for Dinner

Shark is different and tasty.  It's also low in fat, high in protien, and has a texture similar to Tuna or Swordfish but costs about half the price.  I like to sear shark and finish it by broiling until medium/ medium rare inside but golden outside.  Shark has a mild flavor and so sauces or other toppings work well.  In this case, I topped with a sweet and spicy homemade salsa.

Shark is a good source of niacin, vitamins B6 and B12, phosphorus, and a very good source of selenium. Be advised, some shark is not harvested in a sustainable manner so be conscious of what you buy from the market.  Shark may also contain amounts of methylmercury in excess of the FDA's recommended limit for moms, moms-to-be, and young children, so limit your intake.  That said, it's worth a try when you find it.

Roasted Chicken Thigh with Wild Mushroom and Asparagus Risotto

Here's a tribute to the otherwise boring and humble chicken thigh.  The thighs are seasoned, seared until golden, then roasted so the skin stays crispy while the inside remains tender and juicy.  Drizzle with a simple mushroom, wine, stock, and butter sauce then partner with a complimentary wild mushroom and asparagus risotto.  Dinner is served.

Baked Drumsticks and Tips On Plating

Chicken drumsticks are cheap and they are tasty.  That's a good combination.  Even organic dark meat chicken is generally inexpensive.  These drumsticks were marinated in homemade honey mustard with a little cayenne pepper and white wine vinegar then coated with panko bread crumbs and baked in the oven until golden.  Simple and delicious.  I served it with my favorite sweet potato risotto and fresh green beans. 

Now just imagine the same items on the plate above spaced out and laying haphazardly on the plate.  Imagine the shapes, colors, and textures all being similar.  Boring.  I recently finished the most recent cooking lesson from Rouxbe.com on plating, and while the notion seems like it would be common sense, I actually picked up on some things I'd never really taken into consideration about presenting the food I put so much effort into when I put it on the plate.  Proper plating makes all the difference in how visually appealing and appetizing a dish will be.  Thoughtful plating isn't time consuming and it's not OCD behavior, it just means thinking about the colors, shapes, textures, space, portions, and arrangement for a second.  For example, odd numbers or items tend to be more appealing to the eye than even.  As you can see, different shapes, textures, and colors on a plate keep the dish from looking and tasting dull and monotonous. 

You can do it.  For example, you can divide a round plate into thirds around the imaginary center.  Then place a starch in the upper left section, a veggie in the upper right resting against the starch, then a meat in front of both facing the diner in the bottom section.  Keep the portions even and no space between.  Remember to use different shapes, colors, and textures.  Don't crowd the plate with too much food.  It's that easy, so give it a try.

Delicious Lo Mein Recipe

I thought I'd share this delicious Lo Mein recipe from our friends from Taiwan, Andrew and Nicole.  It is supposed to be authentic but I have to be totally honest and say I could care less if it isn't.  The fact is, it's so crazy good and healthy you're not going to care either.  The foundational ingredients are quite basic and chances are you have most of them in the pantry already.  If you like oriental food, you'll love this dish and it makes enough to feed an army.  I like to serve it with egg rolls, but I am too lazy to make them myself - so sue me.  The ones you can buy in the deli section at your local market are the best.

Recipe:

- 2-4 Tbsp of Canola Oil
- 1/2 Head of Cabbage Sliced/ Chopped Roughly
- 1 Box of Egg Spaghetti Noodles (use whole grain as a healthier option or if you really feel the need you can buy the lo mein noodles but this is what our friends use and they are very similar)
- 1 Cup Smoked Ham cubed - (I just cubed portions of a picnic ham).  Substitute beef, chicken, shrimp, or whatever else you like.
- 1 Cup mixed Veggies - I used onion and carrots julienned manually.  You could also use mushrooms, zucchini, peas, baby corn, snow peas, broccoli, bamboo shoots, green onion, watercress, or whatever else suits your fancy.  This is a "left overs" meal.  It doesn't need to be complicated.
- 3-5 Tbsp of Soy Sauce
- 1 Tbsp Unsalted Butter
- Salt to taste
- Pinch of Sugar

Directions:

Heat a large saute pan over medium heat.  Add oil and saute any uncooked meat first.  Remove and set meat aside.  In the same pan, add prepared carrots or hardest veggies and saute.  Next add onions about 3 minutes later with a dash of salt and begin to caramelize.  Once onions begin to turn a very light brown, add remaining soft veggies including the cabbage.  Dash of salt and begin tossing somewhat frequently (it will look like a lot of veggies but the cabbage wilts down quite a bit as it releases its moisture).  Once cabbage is reduced in size by nearly half, add noodles and butter.  Once butter melts and is well integrated, add meat back.  Now season with soy sauce, toss, remove from heat, and serve.

Traditional New Year's Meal (Southern Style)

Ah yes, the traditional New Year's meal.  For Southerners everywhere, this humble meal will consist of pork, greens, black eyed peas, and I would add that cornbread is a must.   This meal is believed by some to ensure the coming year will be filled with luck (black eyed peas), money (greens), and good health (pork - yes, really).  The black-eyed pea tradition of good luck dates back to Civil War times when Confederate troops were attacked by Sherman and the food was taken and fields burned except the black-eyed peas, which the Union soldiers fortuitously thought were only feed for the livestock and left them behind. The Confederate troops felt lucky to have those black-eyed peas to help them get through the war.

Seared Scallops with Bacon Sherry Vinaigrette

Seared scallops are a bit overdone in my opinion.  In fact, I rarely order them because I prefer to cook them myself and would rather order something I wouldn't be able to have any other night of the week.  That said, you can't help but love these little nuggets of the sea.  I've found a great local seafood market called Neptunes here in Richmond that sells fresh sea scallops, never previously frozen, and sold "dry" which means they haven't been soaked in any preservatives which also increase their weight making the cost go up for a lesser quality product.  The recipe I used to make the dish above actually comes from Rouxbe.com, an online cooking school of which I am a member.  The good news is this recipe is a freebie to anyone and is one of my favorites because it is such a crowd pleaser and so easy to execute.  I suggest you look it up and follow the video instructions which are quite simple: Seared Scallops with Bacon Sherry Dressing and Spinach.  I served this simple recipe with a simple roasted butternut squash bisque flavored with chicken stock, bay leaves, and fresh ground nutmeg.  Enjoy.

Not Yo Mama's Pot Roast

That's right fool.  This aint your mama's weeknight pot-luck special.  This is 2.5lbs of dry aged chuck roast seared and ready to be braised for about 5-6 hours along with a mirepoix of rough cut onions, celery, carrots, potatoes, and fresh herbs on a super low heat (215 degrees). 

For the braising liquid, a combination of about 1 cup of good red wine is used to deglaze the pan and then three cups of dark beef stock are added.  The secret to a good pot roast is really quite simple - a well taken care of and cut piece of chuck (preferably from the blade section), fresh veggies lightly browned to build a base of flavor, a quality braising liquid, and a slow emersion cooking method.  Add in herbs like thyme and rosemary for even more depth of flavor.  Searing the meat is an essential first step because it locks in those juices and adds a nice brown crust to the meat.  For cookware, I prefer a cast iron dutch oven over a crock pot as it heats from all directions, including from the top.  Add a bit of salt to taste. 

You can't mess this up if you follow these basic steps - enjoy!

Grilled Bone-In Pork Chops

For my those who frequent the SRM blog, you know I love to cook and to share recipes anyone can replicate at home.  Although sometimes complexity is a good thing, sometimes less is more.  On week nights, time is valuable.  Who has time for frivolities?  This is why bone-in pork chops make a perfect week night meal.  Sear them in a pan and finish in the oven or throw them on the grill.  Either way, there is just something about taking a thick, nasty piece of pork and putting it over a flame.  I like to find bone-in chops with a thick layer of fat around the outer edge.  This promotes better flavor, it retains moisture, and if you cut vertical slits in it, makes for a unique presentation.  I season the chop very simply using olive oil, garlic powder, paprika, and fresh ground S&P.  I like to marinade the chops at least an hour in advance but this isn't actually necessary to achieve good results.  Just remember, you want to cook the chop only to about 155 degrees and pull it off the grill.  If you overcook them, they will be tough and dry.  No good. Even if there is a small amount of pink, at this temperature the meat is perfectly safe to eat.  Pair with fresh green beans.  For amazing green beans that retain their bright green color and a balance between tenderness and crunch, boil water vigorously on high.  Add salt and add in green beans.  Strain in a colander once the beans are al dente.  In the empty pan, coat with olive oil and saute chopped garlic.  Add green beans back to pan and remove from heat.  Toss with oil, garlic, and sea salt.



Mahi Mahi with Sugar Snap Peas

I'm quickly learning that I like being close to the coast even more than I had imagined.  The most obvious benefit for any seafood lover is the ease of finding fresh product in plenty.  Tonight I was able to find a great piece of Mahi Mahi (dolphin fish).  I like this fish for the same reasons almost anyone would, but in addition I like it because of the following characteristics:  it flakes in an way that makes it interesting - even fun - to eat, the taste is mild yet distinctively Mahi, and it can be prepared in versatile ways.  This is a fish served commonly in many restaurants, but it is rarely prepared well, so I don't order it.  I also don't usually buy it.   The most common error in the restaurant is over cooking followed next by over salting.

For this great piece of fresh fish, the preparation must remain simple:

- Fresh Ground White Pepper

- Sea Salt

- Lime Juice

The fish marinates for about 10-20 minutes in lime juice only.  Then dried with a paper towel, then seasoned with salt and pepper.  Heat olive oil and butter 50/50 in a pan then sear the fish until golden brown.  Remove and place on a tray oiled lightly.  Zest lime rind over the top of the fish then place in the oven on broil for about 3-5 minutes until warm in the center (medium rare).  Plate, serve, and eat immediately. 

On the side, I sauteed some sugar snap peas (not to be confused with snow peas) which are absolutely delicious tossed with olive oil, fresh chopped garlic, and sea salt.  These are in fact one of my new favorite veggies.

For wine, pair with a nice crisp Sauvignon Blanc or a Vinho Verde.

Seared Tuna with Rice

Seared tuna is one of many favorites.  I've mentioned I am not a huge sushi fan, but rare Tuna is a special treat.  This is only the second time I have seen it in the past two years in the town I live in where it was fresh enough to entice me to buy it. 

Preparation for this meal is really very simple.  The most essential part is finding the most fresh, quality grade tuna possible.  A fresh tuna steak should be bright red, slightly translucent on the surface, moist throughout (especially along the edges with no dryness or darker colors), and should have almost no smell.  If you find tuna that meets these tests, it is fresh and ideal for searing.  Be sure to have your fish monger pack the fish and surround the package with crushed ice to keep the fish fresh until you get home.  Once you reach your kitchen, you should unpack the fish.  Dry it of moisture, then pour some crushed ice into a tray.  Crushed ice is best because it cradles the fish evenly.  Place plastic wrap over the ice and lay the tuna steaks on the top of the covered ice.  Now place the fish in the refigerator until you are read to prep it for cooking the same day.  It does not need to be covered when cooking the same day.

When ready, take the tuna and coat it lightly with oil on all sides.  Next take coarse ground black pepper and sea salt, sprinkle liberally on a tray or plate (about 2/3 pepper).  Coat the entire surface of the tuna evenly.  Next take dark and light toasted sesame seeds and repeat the process being sure to coat all surfaces.  The tuna is now ready for searing.  To do this heat a thick bottomed skillet, preferably stainless steel, and heat until a bead of water rolls around without just evaporating the moment it hits the pan (not hot enough) but does not separate into many smaller balls (too hot).  It should stay together and ride around the pan.  Once this heat is reached, carefully dry the pan with a paper towel and swirl an even coating of Canola oil on the bottom. Lift the pan and turn to coat the bottom evenly.  Carefully place the tuna in the pan.  Sear on all sides, only cooking until the outer edge turns light about 1/2cm all around.  Slice against the grain with long cutting strokes (not carving strokes) supporting the sides to ensure the slices do not flake appart.

Pair the tuna with your favorite sauce, usually a wasabi or orange teriyaki based sauce.  Rice of almost any kind works well, although a simple white rice is perhaps traditional (not the version I paired above, which is more of a chinese variation).

Roasted Chicken - Nautilus

As you know, I have posted a number of times about roasted chicken techniques, but I think this one may be the best of all.  It is a variation on a recipe from the renouned chef, Eric Ripert from Le Bernardin Restaurant in NY.  The best part is it's simplicity, moist result, and amazing flavor.  I was recently reminded that it is important to include the recipe when posting, so here it is:

Roasted Chicken Recipe:

First take bread, preferrably a baguette you've had for a few days and cut into large cubes.  Place the cubes in a bowl and add extra virgin olive oil (I actually used avacodo oil) and allow the cubes to soak up the oil.  The cubes should be thoroughly soaked.  Next slice some fresh parsley and thinly sliced, not diced, garlic (1-2 small cloves).  Now zest about 1/2 of a lemon peel.  Add these ingredients to the bread along with a few pinches of sea salt and pepper.  Mix well.  Next take a prepared chicken (brined in advance if you prefer -  I like to also add lemon juice for roasted chicken) and dry well both inside and out.  Salt and pepper the cavity and exterior.  Turn the chicken so the tail end is up and stuff the cavity with the bread mixture until full.  Next, truss the chicken.  If you don't know how to truss a chicken, there are many methods, but the best I have found is the one taught by Roubxe Cooking School.

Preheat your oven to 400 degrees and place the trussed chicken in an enamel coated dutch oven or cast iron pan.  Do not cover.  Coat the chicken with a light coat of olive oil and place in the center of the oven for about 1 hour 30 minutes or until juice runs clear when the deepest part of the LEG is punctured with a skewer.  If the breast begins to brown too much, tent with aluminum foil, but this should not be necessary.  Once finished, remove the chicken and allow to rest uncovered for about 5-7 minutes in the pan.  To serve the breast as pictured above, cut the chicken down the center and filet the breast away from the bone with a sharp knife.  Immediately cut into sections, plate, and serve.  Eat as quickly as possible as the breast in particular will tend to dry if not eaten immediately after being sliced due to the juices escaping. Place some of the stuffing on the side.  In the version above, I was unnessarily going for a fancy presentation by forming the shape of a nautilus - enjoy.

Broiled Halibut with Hashed Potatoes

I realize there are those of you who probably think my cooking posts are just my way of showing off; a mean spirited version of "ha...look what I can do." Well, maybe you have a point. After all, those who know me know I can come across (at first) as being aloof without intending it. So for those who believe that is my intention - to taunt you mercilessly - you either won't finish reading this post or maybe you've already stopped reading my blog altogether, in which case, I don't care what you think.

I hope perhaps someone out there has viewed these posts and instead of being miffed, thought to themselves, "See...now here's a guy like me who can do this - and if he can do it, then so can I." I think maybe this is my hope simply because that is my exact thought process concerning most new things I want to learn. My heart (not my brain) says to me, I can do it if they can - and you know something, I generally do. Now I'm not suggesting everyone employ this sort of positive thinking in a foolish or brash sort of way. We can't all be rocket scientists, as the saying goes. But even so, I think within reason, you should never be afraid to give something the ol' college try. In my own little sheltered world, I like to think that because I can put gourmet meals together working within a single income budget and with little time to spare, others will be inspired to ditch the microwavable meals and roll up their sleeves a little more in the kitchen.

Food can be more than fuel; it can be inspiring. Try looking at cooking as less of a chore and more of a creative outlet. Cooking is a chance for you to experiment, discover, and be an artist. If you screw up, so what. Who is going to know? If you do, I guarantee you'll not make the same mistakes often. When you start learning to cook, don't grab a complicated recipe and go all in. It would be like someone sitting at the piano for the first time and saying, "teach me to play flight of the bumble bee, please." It would be foolish. Start with the basics. Learn to use a knife properly, how to make sauces, how to properly employ various cooking methods like broiling, roasting, poaching, steaming, etc. It is the same as any other art, you must have a firm foundation to build on. If you think you don't have the time, then that is what we call an excuse. The truth is, you do not have the time because you do not make the time. It is all a matter of priority. Once you learn to cook and cook well, it becomes as fast as you need it to be.

For example, the dish above took me a grand total of 30 minutes to make. The fish only took 8 minutes in the toaster oven on broil.  Yes, that's right.  The toaster oven. The potatoes only took 15 minutes and the burre blanc (butter sauce) was about 20-25 minutes. Obviously knowing how long each part will take allows you to start multiple elements of the meal in parallel, insuring everything will finish at the exact same time so the completed meal is served piping hot.

So there you have it. Now decide if I am a pompous show-off or a guy who is just passionate about sharing the things he loves in hopes of inspiring someone else.  Whatever you decide, you should keep reading my blog if for no other reason, the entertainment.

Braised Chicken Legs with Wild Tomatoes

Amber picked this meal out from one of our favorite websites, Saveur.com, and is based on a Jamie Oliver recipe.  She made a few modifications using a little lemon zest/ juice to add a sour citrus flavor, which was a very good call.  The tomatoes were heirloom cherry tomatoes of yellow, green, dark brownish purple, and red.  This is a simple one pot meal that was really great.  Garlic was cooked with the skin on, but if you plan to eat the whole garlic cloves, remove the skin.  This will definitely be a repeat meal in the Ward house.

Recipe:

4 - 6 chicken legs, jointed

sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
olive oil
optional: 2 handfuls of new potatoes, scrubbed

Preheat your oven to 180°C/350°F/gas 4. Season your chicken and put them into a Dutch oven in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.