OT: tonights Recipe
- Thread starter Witfull
- Start date
ChrisY
Active Member
A variation on one from a good book I recently picked up... "Whatever happened to Sunday Dinner?"
pollo ripieno di pinocchio con patate al forno
Chicken roasted with fennel buls till crispy and oven fried potatos
large roasting chicken 5-6 lbs
2 Tbsp olive oil
sea salt (or Kosher salt works)
black pepper
4 fennel bulbs cut into quarters
2 cups dry white wine, Chardonnay or Pinot Grigio works well
8 new potatos
8 fresh sage leaves
4 cloves of garlic, peeled
preheat oven to 400F
Rinse the chicken well inside and out.
Put chicken in a large roasting pan
mix the olive oil, salt and pepper in a cup and mix. then rub the chicken with it inside and out.
stuff the chicken with the fennel bulbs
make sure the chicken is breast side up in the roasting pan
pour the wine into the pan
cut the potatoes into 1/2 inch wide lengthwise strips, season with salt and pepper and put around the chicken
add the sage and garlic to the potatos and add a little more olive oil
Bake till the chicken is done. probably 1.5 to 1.75 hours
then crisp it up under the broiler for a few mins, take the drippings and make a sauce for the chicken and potatos
pollo ripieno di pinocchio con patate al forno
Chicken roasted with fennel buls till crispy and oven fried potatos
large roasting chicken 5-6 lbs
2 Tbsp olive oil
sea salt (or Kosher salt works)
black pepper
4 fennel bulbs cut into quarters
2 cups dry white wine, Chardonnay or Pinot Grigio works well
8 new potatos
8 fresh sage leaves
4 cloves of garlic, peeled
preheat oven to 400F
Rinse the chicken well inside and out.
Put chicken in a large roasting pan
mix the olive oil, salt and pepper in a cup and mix. then rub the chicken with it inside and out.
stuff the chicken with the fennel bulbs
make sure the chicken is breast side up in the roasting pan
pour the wine into the pan
cut the potatoes into 1/2 inch wide lengthwise strips, season with salt and pepper and put around the chicken
add the sage and garlic to the potatos and add a little more olive oil
Bake till the chicken is done. probably 1.5 to 1.75 hours
then crisp it up under the broiler for a few mins, take the drippings and make a sauce for the chicken and potatos
Sounds good Chris ! Thanks for Sharing !
catran
Well-Known Member
Nice pizza cutters,
Yeah, like I need to collect something else, lol!
Sent from my iPad using Tapatalk HD
This is really good... marinating now 
Marinated Greek Chicken Kabobs
Ingredients
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces
Directions
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Marinated Greek Chicken Kabobs Recipe - Allrecipes.com
I use fresh herbs adding thyme & leaving out the bell pepper for zucchini
Marinated Greek Chicken Kabobs
Ingredients
1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces
Directions
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Marinated Greek Chicken Kabobs Recipe - Allrecipes.com
I use fresh herbs adding thyme & leaving out the bell pepper for zucchini
StirCrayzy
Well-Known Member
Ribs to die for. Charcoal grill is BEST!
1/2 cup of brown sugar
1/4 cup of paprika
1Tblsp each of the rest
Onion powder
garlic powder
Black pepper
Seasoning salt or reg.
Chili powder
(Cayenne to taste)
mix all together in a bowl.
Rub one slab (cut in half) liberally 30 min before cooking.
Any extra rub gets mixed with water for basting.
Keep coals in a pile to one side of the grill.
each side needs searing over coals for 4 minutes.
Then stack the half slabs on top of each other on the opposite side of coals.
Flip insides out top to botom every 20 minutes for 3.5-4 hrs @ 200 -250 deg.
Time can be saved but not worth the trade off in taste.
Also choose to use a small alum pan full of water or favorite beer over coals to add moisture as cooking.
This recipe requires also offsetting the beer used in cooking with 3 for drinking.
might as well grab a 6er, slow down, and enjoy the aroma.
Cheers.
Just got done eating, and figured id let yall in on this.
1/2 cup of brown sugar
1/4 cup of paprika
1Tblsp each of the rest
Onion powder
garlic powder
Black pepper
Seasoning salt or reg.
Chili powder
(Cayenne to taste)
mix all together in a bowl.
Rub one slab (cut in half) liberally 30 min before cooking.
Any extra rub gets mixed with water for basting.
Keep coals in a pile to one side of the grill.
each side needs searing over coals for 4 minutes.
Then stack the half slabs on top of each other on the opposite side of coals.
Flip insides out top to botom every 20 minutes for 3.5-4 hrs @ 200 -250 deg.
Time can be saved but not worth the trade off in taste.
Also choose to use a small alum pan full of water or favorite beer over coals to add moisture as cooking.
This recipe requires also offsetting the beer used in cooking with 3 for drinking.
might as well grab a 6er, slow down, and enjoy the aroma.
Cheers.
Just got done eating, and figured id let yall in on this.
Last edited:
Thanks for sharing Josh ! Sounds great, I will have to give this a try 
Anyone have a good recipe they would be willing to share?
Thanks Chris - I love to cook & eat
I will try most any of them - post me a favorite or just whatever you are cooking
Enjoy your trip to Hawaii, what work takes you there? If you don't mind sharing...
I will try most any of them - post me a favorite or just whatever you are cooking
Enjoy your trip to Hawaii, what work takes you there? If you don't mind sharing...
Getting to be Fall weather - how about a stew or soup then
ChrisY
Active Member
In the interim, I will say here is what I made the other night while Hurricane Sandy was going on.
Potato leek soup
a couple of decent sized yukon gold potatoes cut into a 1/2" dice
3-4 ribs of celery cut into /14-1/2" pieces
2 cloves of garlic minced
1 large leek, cut washed and diced into pieces about 1/4" wide
a pint of heavy cream
a little less than a qt of milk
about 2-3 cups of vegetable stock
salt and fresh ground pepper
sautee the leeks, celery and garlic till it sweats a bit with some of the salt to make the veggies release their moisture
add the potatoes and more salt to have them release moisture and then fry just a bit. not enough to brown anything, but a bit less than that
add the heavy cream
add pepper and taste for seasoning, adjust as needed for salt
add the stock and bring back to a boil
add milk and simmer
taste again for salt and pepper. I usually end up adding more of both at this point, but its to taste
simmer till the potatoes are cooked thru.
serve with crackers if you like
Potato leek soup
a couple of decent sized yukon gold potatoes cut into a 1/2" dice
3-4 ribs of celery cut into /14-1/2" pieces
2 cloves of garlic minced
1 large leek, cut washed and diced into pieces about 1/4" wide
a pint of heavy cream
a little less than a qt of milk
about 2-3 cups of vegetable stock
salt and fresh ground pepper
sautee the leeks, celery and garlic till it sweats a bit with some of the salt to make the veggies release their moisture
add the potatoes and more salt to have them release moisture and then fry just a bit. not enough to brown anything, but a bit less than that
add the heavy cream
add pepper and taste for seasoning, adjust as needed for salt
add the stock and bring back to a boil
add milk and simmer
taste again for salt and pepper. I usually end up adding more of both at this point, but its to taste
simmer till the potatoes are cooked thru.
serve with crackers if you like
I love soups - I will give this one a try - thanks for sharing !
ReefApprentice
Well-Known Member
Made the potato leek soup for my family.Best soup I have ever tasted.
StirCrayzy
Well-Known Member
Getting to be Fall weather - how about a stew or soup then
Fall to me, is time for wild game recipes.
Im going out to shop this weekend for fresh ingredients.
Hunt to live!
ChrisY
Active Member
Fall to me, is time for wild game recipes.
Im going out to shop this weekend for fresh ingredients.
Hunt to live!
Josh,
Mmmm, I love game. unfortunately I don't think I will get any time to hunt this year. The next month or two I will be traveling, but I did find a local place that sells game (and I can always get some from my brothers and inlaws if I need to) but the local place supplies local restaurants so you can get pheasant, boar, venison, quail, etc so when I need a fix, I can go there.
(when I am home) The upside is I will be in Hawaii so who knows what I will find there that I haven't had before.
By the way there is a are two really good cookbooks that I have that have good game recipes. I don't remember the names off the top of my head but one is Italian and its HUGE basically an encyclopedia of italian food and the other one was from D'Artigan I think.
Chris
Anyone have a good cookie recipe?
Want to make up a big batch to take to our Thanksgiving with family long weekend food & football.
Want to make up a big batch
to take to our Thanksgiving with family long weekend food & football.
This recipe is from a really good local Restaurant - I ate them there & they were wonderful, going to try some myself - just got this recipe.
Bacon-Brown Sugar Glazed Sweet Potatoes
Chef Mark Abernathy
Red Door and Loca Luna Restaurants
Serves 6
4 - 5 strips Applewood smoked bacon
5 - 6 medium sweet potatoes peeled and cut into 1" wedges
1 cup light brown sugar
2 tablespoons balsamic or red wine vinegar
1 bunch green onions finely sliced including ½ of the green ends
Pre heat oven to 400 degrees F
Fry bacon until crisp, crumble into bits and save the grease. In a large bowl, toss the sweet potato wedges in the bacon grease until coated then toss in ½ cup brown sugar until coated. Spread out on a baking pan. Bake for 20 minutes until slightly soft. Remove from the oven and place back in the bowl. Toss gently with ½ more brown sugar, bacon, diced onions, vinegar and a pinch of salt. Return to the oven for 10 more minutes. Remove place in the bowl, keep hot and serve.
Options:
Add some chopped toasted pecans
Add a pinch of cayenne pepper
Bacon-Brown Sugar Glazed Sweet Potatoes
Chef Mark Abernathy
Red Door and Loca Luna Restaurants
Serves 6
4 - 5 strips Applewood smoked bacon
5 - 6 medium sweet potatoes peeled and cut into 1" wedges
1 cup light brown sugar
2 tablespoons balsamic or red wine vinegar
1 bunch green onions finely sliced including ½ of the green ends
Pre heat oven to 400 degrees F
Fry bacon until crisp, crumble into bits and save the grease. In a large bowl, toss the sweet potato wedges in the bacon grease until coated then toss in ½ cup brown sugar until coated. Spread out on a baking pan. Bake for 20 minutes until slightly soft. Remove from the oven and place back in the bowl. Toss gently with ½ more brown sugar, bacon, diced onions, vinegar and a pinch of salt. Return to the oven for 10 more minutes. Remove place in the bowl, keep hot and serve.
Options:
Add some chopped toasted pecans
Add a pinch of cayenne pepper