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Garlic Fried Chicken

I got the idea for this from America’s Test Kitchen. Unlike their version, I don’t finish mine with garlic butter. Keep an eye on it as it’s easy to overcook, which you can tell by my picture I did. It still tasted pretty good.  Enjoy!

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Garlic Fried Chicken

  • 2 cups buttermilk
  • 2 Tbsp granulated garlic
  • 10 cloves minced garlic, divided 5 & 5
  • 4 Tbsp black pepper, divided
  • 4 Tbsp kosher salt, divided
  • 4 pieces of chicken (I use thighs)
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp smoked paprika
  • 1 Tbsp chipotle powder
  • 3 Tbsp baking powder
  • 1 Tbsp garlic powder

Directions

In a ziplock bag; mix together the buttermilk, granulated garlic, 5 Tbsp minced garlic, 2 Tbsp salt, and 2 Tbsp pepper. Add in the chicken and let it marinate overnight.

Sift together the flour, paprika, chipotle poser, baking powder, 5 Tbsp minced garlic and garlic powder in a medium bowl.

Heat a heavy pot, like a dutch oven, half full of vegetable oil until it’s 350 degrees. I’m lucky enough to have a Butterball XL Electric Fryer. Pour the buttermilked chicken into a medium bowl. Take and dip the chicken into the flour mixture, back into the buttermilk mixture and again into the flour. Gently place it in the hot oil. Cook for about 10 minutes or until the internal temperature registers 165 degrees.

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Honey Garlic Salmon

This recipe is super easy and delicious. I make my salmon using my Anova Sous Vide, this guarantees that it comes out perfect every time. Sure it takes a little longer but it’s worth it to me to have the salmon perfect and not over-cooked. I serve this with rice. Enjoy!

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Honey Garlic Salmon

  • 1/3 cup honey
  • 1/4 cup Tamari soy sauce
  • 1 large lemon (juiced, zested and a couple of slices)
  • 1 Tbsp olive oil
  • 2 salmon fillets (size is up to you)
  • 4 to 5 cloves of garlic, minced
  • 1 Tsp red pepper flakes
  • Salt and pepper
  • 1 green onion, chopped

Directions

In a medium bowl combine the honey, soy sauce, red pepper flakes and onion. Zest your lemon into the bowl of honey. Slice off about 4 or 5 thin slices from the lemon, set aside and juice the remaining lemon into the bowl of honey as well. If you didn’t sous vide your salmon you’re going to need to cook it. Either way, lightly salt and pepper both sides. Heat a skillet on medium-high heat with the olive oil until it’s hot. Add the salmon and brown on each side, about 2 minutes if sous vide or 4-6 minutes if not (that’s per side). Remove and set aside. Take the pan off the heat and let cool for about 5 minutes, so you don’t burn the garlic. Turn the heat to medium and add the garlic, sautéing until fragrant (about 2 mins). Add the honey mixture and sliced lemons, cook for about 5 minutes or until thick. Add the salmon back in and turn to coat. Give it about a minute to make sure the salmon is heated and then serve.

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Mixed Berry Tart

Who doesn’t like dessert? When we bought our house, 19 years a go, one of the first things I did was plant 4 blueberry bushes. Needless to say they’ve thrived and I get a couple of gallons of blueberries most years. I just so happened to have a bunch of mixed berries; blue, raspberry, and blackberry. So I decided to make a tart. You can make this using just a single variety as well. Enjoy!

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Berry Tart

  • 2 3/4 cups all-purpose flour, sifted (plus some for rolling out the dough)
  • 1 1/2 Tsp kosher salt
  • 1 Tbsp sugar
  • 1/4 Tsp lemon extract
  • 1/2 cups ice water (I have a little more on hand, just in case)
  • 2 1/4 sticks unsalted butter, cut into small pieces and chilled
  • 6 cups fresh berries
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 egg
  • 1 Tbsp cold water
  • Sanding Sugar, White

Directions

I like to use my Cuisinart Food Processor; pulse the flour, 1 Tbsp sugar, and salt to combine. Pulse in the cold butter until the mixture resembles coarse meal. Set the processor to run and slowly add in the ice cold water, in a steady stream, until the dough just holds together. Depending on how dry it may be you may need slightly more (or less) water. You don’t want it wet, just so it starts to come together.

Divide it in half, wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

For the filling, if using fresh berries take 1 cup and smash them with a potato masher. If using frozen you can skip this step. Add in the cornstarch and 1 cup of sugar to all of the berries, mix well to combine and let set at room temp for 1 hour.

Lightly flour a board and roll out the dough to about 10-11″. Gently press the dough into a fluted tart pan, preferably one with a removable bottom. Cut off the excess around the edges. Spread the berry mixture over the dough, it should mound up. Don’t worry, it’ll cook down. Roll out the 2nd half of the dough. Use small cutters, such the tip of a piping bag, place several holes in the top of the dough towards the center. This will let the art “breath” as it’s cooking. Place the dough on top of your tart and trim the overhang, then press the edges to seal. Refrigerate for 30 minutes.

Beat together the egg and 1 Tbsp of water. Brush this mixture all over the top of the tart. Sprinkle the top with sanding sugar.

Pre-heat your oven to 450 degrees. Place the tart on a cookie sheet lined with foil, I can guarantee it’s going to bubble over. The foil will make cleaning up a breeze! Bake for 25 minutes. Reduce the heat to 400 degrees and back for another 30 minutes or until golden brown.

 

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Beef with Rosemary-Mushroom Sauce.

This is one of the more healthy recipes that I like to make. It’s pretty tasty and I love to serve it with mashed potatoes. Enjoy!

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Beef with Rosemary-Mushroom Sauce

  • sliced mushrooms, about 6 oz
  • 1 cup dry red wine
  • 1 lbs steak, I used skirt steak but any will do (about 1 inch thick)
  • 1 Tbs vegetable oil
  • 1 green onions, chopped
  • 1 Tbs chopped fresh rosemary
  • 1 Tbs balsamic vinegar
  • 4-5 minced garlic cloves
  • 1 cup beef broth
  • 1 cup tomato sauce
  • Salt & pepper

Directions

Combine the mushrooms, wine and steak in a Ziploc bag, seal, and let marinate in the refrigerator for at least 30 minutes. Turn it every 10 mins or so.

Heat a pan, I like to use my Le Creuset Braiser, over medium-high with the oil. Remove the steak from the Ziploc, keep the marinade, and lightly salt & pepper the steak. Cook the steak for 3 to 4 minutes on each side or until the desired degree of doneness, this will depend on the thickness of the steak. Remove it from the pan and let it rest covered with aluminum foil. Turn the heat down to medium. Add the onion, rosemary, marinade, broth, and tomato sauce. Bring it to a boil and simmer for about 20 minutes, or until reduced by half.

Slice the steak diagonally across the grain and toss in the sauce. Serve it with potatoes or even rice.

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Parmesan Thyme Crackers

This is a nice and tasty “shortbread” cracker. It’s pretty quick, other than needing to refrigerate for 30 minutes, and not really a lot of work. I do not use pre-shredded cheese. Now I know I’ve mentioned I’m a big fan of cooking shows. One of those is America’s Test Kitchen. Well I learned, thanks to an episode of their show, that most pre-shredded commercial cheese has an ingredient added to it to prevent clumping. Unfortunately this adds a weird texture and sometimes flavor to the cheese; and can inhibit it melting smoothly. So, based on their recommendation, I stopped buying it and just grate my own. It’s really not that much extra work and I have noticed that the flavor is much better. Enjoy!

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Parmesan Thyme Cracker

  • 1  1/2 sticks unsalted butter, room temp.
  • 1 heaping cup of finely grated cheese
  • 1 Tbsp fresh minced thyme*
  • 1/2 Tsp kosher salt
  • 1/2 Tsp fresh ground black pepper
  • 1 1/4 cups all-purpose flour

Directions

Using a food processor, I like to use my KitchenAid Stand Mixer with the KitchenAid Flex Edge Beater, cream the butter for about 1 minute. Turn the mixer down to low-speed and add the parmesan, thyme, salt and pepper. Mix until combined, it’ll be really clumpy and you will probably have to scrap down the bowl. Slowly add the flour and combine; it’ll be very crumbly.

Turn out onto a board and shape into a log. I like mine square but you can do round as well. It should be about 2″ in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.

Pre-heat your oven to 350 degrees. Cut the log into 1/4″ slices and place on a cookie sheet lined with parchment paper. I like to sprinkle the tops with extra grated parmesan cheese. Page for 20 to 25 minutes or until very lightly browned.

Posted on by Opie · 1 Comment

Chicken Cacciatore

I make this dish for my significant other more than me. It’s pretty traditional and I, being me, have taken an untraditional approach. Enjoy!

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Chicken Cacciatore

  • 2 boneless chicken thighs
  • 1 boneless chicken breast
  • 2 Tsp kosher salt
  • 1 Tsp fresh black pepper
  • 1/2 cup flour
  • 3 Tbsp olive oil
  • 1 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 4 or 5 minced garlic cloves
  • 3/4 cup dry white wine
  • 1 14.5 oz can diced tomatoes (with juice)
  • 3/4 cup chicken broth
  • 3 Tbsp drained capers
  • 1 Tsp Italian herbs
  • 1 1/2 Tsp dried oregano
  • 1/2 Tsp crushed red pepper

Directions

Combine the flour, salt and pepper in a ziplock bag. Cut the chicken in about 3″x3″ cubes. Put them in the ziplock and shake to coat. In a large saute pan, I love to use my Le Creuset Braiser, heat the olive oil on medium high. Brown the chicken, about 3 minutes each side. Transfer it to a plate and set aside. Turn the heat down to medium and add the bell pepper, onion, and garlic; you may need to add a little more oil. Season with a little salt and pepper. Saute until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 5 minutes. Add the tomatoes with their juice, chick broth, capers, Italian seasoning, oregano, and crushed red pepper. Add the chicken back in and bring to a simmer. Continue simmering over medium-low heat for about 15 to 20 minutes.

I like to serve with penne pasta and garlic bread.

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Apricot Tarte Tatin

So this recipe is based on of one from Ina Garten. She uses plumbs, which is fine. But I’m a big fan of apricot so I made this version. Keep in mind if you use canned apricot, which I do, drain it really well. Enjoy!

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Apricot Tarte Tatin

  • 1 stick butter, divided into 6 Tbsp and 2 Tbsp
  • 1 15 oz can apricot halves (maybe more depending on the size & shape of what you get in the can)
  • 1 3/4 cups sugar, divided into 1 cup and 3/4 cup
  • 1/3 cup water
  • 2 extra-large eggs, room temp
  • 1/3 cup sour cream
  • zest of 1 lemon
  • 1/2 Tsp real vanilla extract
  • 1 cup + 2 Tbsp shifted flour
  • 1/2 Tsp baking powder
  • 1/4 Tsp kosher salt

Directions

Butter a 9″ glass pie pan with 2 Tbsp of butter. Position the apricot halves cut side down.

Combine 1 cup sugar and water in a medium pot over high heat. cook until it turns a warm amber brown, 360 degrees if you use a candy thermometer. Swirl the pot but don’t stir. Pour evenly over the apricots.

In a stand mixer with a paddle attachment, I love my KitchenAid Stand Mixer with the KitchenAid Flex Edge Beater, beat the butter and remaining 3/4 cup sugar until light and fluffy. Lower the speed and add the eggs one at a time, beat until combined. Add the sour cream, lemon zest, and vanilla. Mix until combined.

Sift together the flour, baking powder, and salt. Add to the butter mixture on slow and mix until combined.

Pour the batter evenly over the apricots and bake at 350 degrees for 30 to 40 minutes until a toothpick comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate.

Posted on by Opie · 1 Comment

Decadent Bourbon Fudge

I love chocolate, I love caramel, and I love bourbon; so why not have them all together? I created this recipe so I could have all 3 of these plus I threw in some Heath Toffee chips as well. Enjoy!

Decadent Bourbon Fudge

  • 20 oz semi-sweet chocolate (I use chips)
  • 1 15oz can sweetened condensed milk
  • 1 Tsp real vanilla
  • 4 Tbsp bourbon (use the good stuff)
  • 1/2 cup heavy cream
  • 1 stick unsalted butter
  • 1 1/2 cups brown sugar
  • 1 Tbsp water
  • 8 Hershey chocolate bars (1.55 oz)
  • 1 Tsp fine sea salt
  • 1 bag Heath toffee chips (8 oz)

Directions

Spray an 8″ x 8″  pan with non-stick spray.

Place a medium glass bowl over a medium pan with a couple of inches of simmering water. Add the semi-sweet chocolate and melt until smooth.

Remove the bowl from the heat and add the condensed milk a little at a time. Half way add the vanilla. It will become super thick and hard to stir, just keep at it until you’ve added all the condensed milk. Add the bourbon a Tbsp at a time. Stir until smooth. Add it to the pan and smooth it out. Refrigerate until the next step is done.

In a medium-heavy pan (I like my Le Creuset dutch oven) combine the heavy cream, butter, brown sugar and water over medium heat. Stir until smooth and the sugar has dissolved. Here you’re going to want to use a candy thermometer (a regular one will do but it’s harder). Let the mixture come to a boil and cook, without stirring, until 240 degrees. Take it off the heat, stir in a Tsp of sea salt, and allow to cool for about 20 minutes, stirring every 4 or 5 minutes to prevent it from “crusting” over. Pull the pan out of the refrigerator and pour it on top. Refrigerate for 20 minutes.

Take the Hershey bars and break them into small piece in a small glass bowl. Microwave for 30 seconds at a time, stirring in-between, until it’s melted and smooth. Shouldn’t take too long.

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Soft Molasses Cookies

I got this recipe from that cookbook that my Mom gave to me when I got my first apartment. I modified it just a little bit and think they are delicious. One of the things I like about them is that they don’t overwhelm with a heavy molasses flavor. Instead it’s light and subtle.  Enjoy!

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Soft Molasses Cookies

  • 1 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 cup dark molasses
  • 4 3/4 cups sifted flour
  • 3 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1 Tsp espresso powder
  • 2 Tsp ground cinnamon
  • 1 Tsp ground ginger
  • 1/2 Tsp ground cloves
  • 3/4 cup milk

Directions

Beat the butter and sugar until light and fluffy. I like to use my Kitchenaid stand mixer with the paddle attachment. Add the egg and beat until smooth. Add the molasses and beat again until smooth.

Sift together the flour, baking soda, salt, espresso, and spices.

Alternating, add the flour and milk to the butter mixture until completely incorporated.

Heat your oven to 375 degrees. Drop a tablespoon of dough on a parchment lined cookie sheet about 2″ apart. Bake for 15 minutes.

Posted on by Opie

Cheesey Bruschetta

I love Italian food and bruschetta is a standard appetizer, or antipasto as they say in Italy. It’s at its simplest, toast. But there are so many variations. I like the simple garlic, tomato and basil version. Understand that I LOVE garlic, so if you don’t you may want to tone this down a bit. And I’ve added my own twist to it with cheese. This is really best with a nice smoked cheese, fontina or Gruyère; it adds a nice depth to it. But you can use any cheese that melts good, smoked or not. Enjoy!

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Cheesey Bruschetta

  • 2 cups chopped tomatoes
  • 1 head of garlic*, finely minced
  • 1 cup julienned basil
  • Sliced cheese, enough to over each piece of bread
  • 2 Tbsp good olive oil
  • 1 Tsp fine sea salt
  • 1/2 Tsp freshly ground pepper
  • Sliced bread, baguette or french bread (1″)

Directions

In your oven on, or using a toaster oven, on broil; toast the bread on both sides until dark brown (not burnt). *So with the garlic try to get a bulb that has some large cloves. When you peel them don’t smash the large ones, just peel them and keep 3 or 4 aside. Now take those and rub the toasted bread with them (I do both sides but again I love garlic). Now put the cheese on the bread and put it back in the oven to let it melt. Watch it closely so it doesn’t burn. You might want to set the oven to bake, instead of broil.

In a medium bowl; combine the tomatoes, minced garlic, basil, olive oil, salt and pepper.

Top each piece of bread with melted cheese with the tomato topping. Eat.