recipes Archives - Page 6 of 8 - The Man, The Chef, The Dad

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October 26, 2012

One Cookie To Rule The Fall

I cannot begin to describe the shame I feel I have brought myself. My disappointment Is the size of Great Pumpkin, Charlie Brown! Why? You know why. Don’t sit there and act like you haven’t been shaking your head at me for weeks. Look at me, here, …Read More….

The Chef

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October 25, 2012

I Scream, You Scream, We All Scream for Spaghetti

I’ve mentioned before that we have a fairly repetitive rotation of meals we eat throughout the week. Some things get retired or get put on the back burner, so to speak, when we get tired of it. The beloved Taco Tuesday has seen this fate …Read More….

The Chef

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October 17, 2012

Déjà Garlic Bread

I would like to take this time to apologize.

Why am I apologizing? Well, one, because I feel like I’m neglecting all 9 of you who regularly check out my blog. I’ve been crazy busy with moving and I’m missing out on primo fall-time recipe opportunities. So for that, I’m deeply sorry.

And two, because I’m posting about Garlic Bread again.

I know, I know. All I’ve been posting about lately is garlic and bread, and I really do feel terrible about it. To think that I’m making you sit there and look at all these posts talking about the same thing over and over again, I feel like a monster. Like I’m holding you against your will and just blatantly abusing your eyes with the same crap while trying to make it better by putting it in a different toilet. I know, it’s too much garlic, right? You agree? Is it too much garlic?

No! The answer is NO!

Geeze, are you kidding me?! There is no such thing as too much garlic! And you know what, if I were to post about garlic for a month straight, I really don’t think you’d have any objections, would you? Yeeeeeeeeah, that’s what I thought. And don’t think I didn’t see you there agreeing with what I was just saying, I know who you are and you should be ashamed of yourself.

“…Same crap, different toilet…”

How dare you say that about garlic bread!

Garlic Bread Part II:

1 each ~ Baguette Loaf
4 tablespoons ~ Garlic Oil
1 teaspoon ~ Dried Oregano
1 teaspoon ~ Dried Thyme
2 tablespoons ~ Grated Parmesan
generous pinch ~ Salt & Pepper

Notes:

If for some reason you don’t know how to make garlic oil, allow me to guide you to my last post, The Garlic of the Gods. When you are done with that simple, 45 minute task, you will have enough garlic oil for this and then some.
If it’s too tedious to put garlic and oil in an oven for 45 minutes, I understand. Replace the garlic oil with regular extra virgin olive oil, and add either 2 tablespoons of chopped garlic, or 1 tablespoon of garlic powder and add it as you would add the dried herbs. Just remember, the garlic oil is what’s going to give it a better, deeper flavor.
I used to use butter in this recipe instead of oil. But the oil doesn’t take anything away from it and you feel a little better after you’ve had your 5th or 6th piece.
You can really play this recipe by ear. If you don’t like oregano, replace it with something you do like. If you love it, add more. If you want the bread to have a little kick, add red pepper flakes, etc. Consider this, like many other recipes I give you, as more of a guideline.

Alright, to get the ball rolling:

Set the oven to 350. Cut your baguette in half lengthwise as if you were making a huge sandwich. You don’t have to use the whole loaf if it’ll be too much, so don’t feel like you have to make the whole thing. I know baguettes are fairly long.

Now take the garlic oil and give it a nice drizzle on the bread. Don’t put too much though or you’ll have an oily, greasy mess that no one would want to take a second bite into. Next, depending on how salty your oil is, add the salt and pepper, and then the herbs, then the cheese. You want to sprinkle everything evenly around so it’s all covered. You can grate some fresh Parmesan on there instead of the already grated stuff you buy, either way you will win.

After everything is partying together on the bready dance floor, pop it in the oven for 8-12 minutes. Check it at 8, and if by 10 or 11 it’s not browning yet, go ahead and turn on the broiler for about 2 minutes. But watch it! The broiler is your best friend for the minute or two you need it, but if you forget about it, you’re going to be cursing it out for the rest of the night.

I don’t need to tell you what you’re looking for. Once you see the bread bubbling and the top and edges crisping up to a nice, golden brown, you’ll know that your job is done and that whoever you’re making this for will fall madly in love with you.

Because that, my friends, is the power of Garlic.

The Chef

3 Comments

September 22, 2012

The Garlic of the Gods

I’ve been in this garlicy, bready kind of mood lately, have you noticed? Nah, I bet you didn’t. But if you did, you’re probably wondering what I have up my sleeve next. Go ahead, guess.. (If you guessed bread, I’ll give you another chance to …Read More….

The Chef

3 Comments

August 10, 2012

What the Focaccia?!

Being someone who has worked in the kitchen, you know what’s right and what’s wrong. You know where someone in the back is cutting corners, and you know why. You can tell when something is done on purpose, like strategically placing burnt, overdone potatoes underneath …Read More….

The Chef

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August 3, 2012

Garlic + Bread = Love

Have you ever had a giant bowl of pasta, then afterwards still feel a little empty inside? Like something was missing and you just couldn’t figure out what? Well I’ll tell you what was missing…

Garlic Bread.

If you’re having pasta, no matter how much of it you have in front of you, there should always be a plate of garlic bread near by. Matter of fact, I’m sure that’s written in stone somewhere.

And I’m not talking about Olive Garden garlic breadsticks here. I’m talking…

Oh no.. Don’t you sit there and act like you never went to Olive Garden and had their breadsticks. Everyone has. Heck, it’s all people eat there, it’s a proven statistic. A sad one, but it was documented.

But I’m not here to talk about Olive Garden or how fake and terrible they are. I’ll save all that rage for another post.No, let’s get back to the matter at hand. Garlic bread. Real garlic bread. You know, with actual garlic.

I know I say it in every post, but I can’t stress the simplicity of this. If you are that person who buys the loaves of frozen garlic bread in the store, then you really need to just stop. Seriously, don’t buy anymore, those are disgraceful. Pulling that out of the freezer, into the oven and calling it garlic bread is like saying you’re going out for an authentic Italian dinner, and then driving to the Olive Garden.

Damn Olive Garden, just keeps on coming back up. (zing!):

Garlic Bread:

1 each ~ Baguette or other long crusty bread
1 stick (½ cup) ~ unsalted Butter
1 ½ tablespoons ~ Fresh Garlic, chopped
2 tablespoons ~ Cilantro, chopped
To Taste ~ Salt and Pepper

Notes:

I have a few recipes for garlic bread. This is the more “party friendly” one since it’s more presentable and personal. I’ll do another one soon.
If you don’t like Cilantro for some absurd reason, you can very easily substitute it for plain ol’ parsley.
The salt you add can make this “ok” or it can make it “addicting”. So keep that in mind when seasoning.
When cutting the bread, if you want crispier bread, cut it thin. I’ve cut it as thin as a quarter of an inch. This is the size that is optimal for a party platter or for general company since it’s easy to consume and doesn’t feel like a lot at once. If you want a more hearty, chewy bread then cut it thicker, about 3/4 of an inch to an inch. This is good for dinner time where one piece can soak up some sauce and last you a bit.

Alright, fun time:

First things first, turn on the oven to 350°. Then chop the garlic and cilantro. I chop them both a bit rough since I don’t mind biting into a bigger piece of each. Once chopped, put the butter, garlic and cilantro in a pan and turn the heat on low.

While it’s melting, cut the bread at a bias.

If you don’t know what a bias cut is, check out this informative video that’s probably going to make you scratch your head at the simpleness it teaches. Bias means to cut at an angle, and it’s mostly for presentational purposes. You won’t be using the ends, but keep them for tasting the mixture.

Thinner

Thicker

When you’re done cutting the bread thin or thick depending on your preference, the butter should be melted. Add a bit of salt and pepper to the butter, stir, then dip one of the ends in and taste it. What you taste is what the end product will be like, so if you need more of salt and pepper, you’ll know here instead of at the dinner table.

When it’s to your liking, line a sheet tray with aluminum foil then spoon some of the butter mixture onto the tray and spread it around with the back of the spoon or brush until the entire tray is covered.

Place the bread on the tray while giving it a little swirl to get some butter underneath. When you have all the bread on the tray, get a pastry brush and brush the butter mixture on top of the bread. Put enough for a nice coating but don’t pour it on or you’ll have a soggy, greasy bread. If you don’t have a brush, just use a spoon, a fork, your fingers, seriously, who the hell cares?

Now depending on the thickness of how you cut the bread, you’ll want to check how long you put it in the oven for. If the bread is thin, you’ll want to check it in about 8 – 10 minutes. If it’s thick, it can probably go 12 – 14 minutes.

Whichever you did, don’t walk away and forget about them. They’re going to be done when the edges are slightly golden. If you want them more golden and crispy, then by all means, you won’t hurt my feelings.

Enjoy, and don’t forget to save some for everyone else.

The Chef

1 Comment

July 27, 2012

Welcome… to Jurassic Pork

I’ve been going at this for a couple of months and not once have I mentioned anything with pork. This realization has brought much shame to not only me, but my family and heritage as well. As a matter of fact, this is probably the reason …Read More….

The Chef

6 Comments

July 11, 2012

Seven Days Without Chocolate Makes One Weak

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two. …Read More….

The Chef

0 Comments

July 2, 2012

Winner , Winner …

Even were a cook to cook a fly, he would keep the breast for himself.

~Polish Proverb

Growing up, my mother cooked everyday. Yeah, we’d occasionally get a pizza night or go out to that seafood place with the big red bottom dwelling crustacean. But most of the time, she’d be slaving away in the kitchen, cooking up a storm for who ever was home, living or visiting. I was always a fan of her cooking but some dishes I liked more than others. This was one of those dishes.

Stuffed Chicken Breasts.

Yeah, that’s it. Simple. Nothing fancy, no special sauce or crazy cooking technique, just a regular ol’ stuffed chicken breast.

Why am I putting something so simple on here? Well, a few reasons:

First, it’s my blog; I’ll do what I want. You don’t like it, go watch the Food Network till your eyes burn (usually takes about 3 minutes). Second, like I said, I always enjoyed it. And if stuffed chicken breasts aren’t in your regular rotation of things to make for dinner, it damn well better be now. And lastly, you’d be surprised at how the simplest things are often overlooked because they have a “Chef/Kitchen Master Required” reputation. I hope to put an end to reputations like that for a few dishes, so let this be the first.

Want to know how simple I’m talking? It’s getting stuffed with Stove Top Stuffing! Oh yeah, I just went there. If you just buy this stuff(ing!) for Thanksgiving you’re missing out!

Don’t get me wrong, I know how to make proper stuffing. Only problem is it takes too damn long. In case you haven’t noticed, I’m a stay-at-home Dad; I don’t have time to be slaving over a cutting board and hot stove if I don’t have to. Stove Top is the perfect way to make this an easy, quick, and memorable meal. And if you don’t agree, remember, it’s my blog!

Quick story: When I was in Culinary School, I was taught the importance of making things from scratch and how much better it was. So for practice, I’d give my mom a few nights off while I cooked the meal. I did crazy, crazy things like make my own pizza – sauce and dough – from scratch. And make things like stuffing for stuffed chicken from scratch. In the end, although tasty, the time it took for me to cut all the ingredients, get everything sorted and cooked, I could’ve made 3 meals if I was not making from scratch.

So here I am, 10 years later. Looking back and laughing at myself. Not jokingly either, I’m totally mocking me.

I still know the importance of cooking from scratch. Only now, I know when it matters, and when I should just use something out of a box.

Stuffing chicken is one of those times.

So here it is:

Stuffed Chicken Breast:

(however many needed) ~ Chicken Breasts, boneless skinless
1 box ~ Stove Top Stuffing Mix
To Top ~ Bread Crumbs and/or Grated Parmesan Cheese
To Taste ~ Seasoning
3x each breast ~ Toothpicks
Olive oil

Depending on how many people you’re cooking for, 1 box of Stuffing should be able to stuff 4 decently sized breasts.

Before you even touch the chicken, get the stuffing fixed.

You do the method you prefer following the box instructions, but I’m keen to the microwave. Hey, you’re already using something out of a box, why waste time cooking on the stove?! Once done, check out the size of the chicken breasts because you’ll want to set aside however much stuffing you’ll be using to actually stuff with into a separate bowl so you won’t cross contaminate. Nobody likes salmonella in their stuffing. Well, maybe models.

Pre heat the oven to 350°. Once the stuffing is ready in its own bowl with a spoon, get some aluminum foil on a sheet tray and hit it with cooking spray. Then take the breadcrumbs and/or parmesan cheese and mix them in a little container. You’ll probably be using a tablespoon of each per breast, once that’s mixed, set it aside in arms reach, along with the bowl of stuffing, the toothpicks, and whatever spices you’re going to be using. (Not sure of what spices to use? Intimidated by the aromas? Don’t know that there is more than one type of salt? Check This Out First. I beg of you)

Be prepared! It’s always good to do a mental rundown of how you’re going to do something, especially with chicken. You don’t want to have your hands full of raw chicken and remember that you didn’t foil the pan or get your seasonings out. I know I hate that.

Another good tip: When you’re dealing with any meat, always try to use only one hand to handle it and keep the other hand dry. The other hand will wield a knife or sprinkle the seasoning, whatever it does it’ll be clean, just in case, you know, you have an itch or something. Which I can almost guarantee, with the utmost confidence, you’ll get once you start the prep.

Now that everything is ready to go, stick the knife HALF WAY in your chicken and slice it like so:

You want to make a pocket. You don’t want to slide your knife in one end and out the other, you’ll just filet it; and instead of stuffed chicken you’ll look like a crazy person serving Stove Top between two chicken strips. Huge difference.

Once you made the initial cut, look inside to see if the pocket is big enough. You can go to about a quarter of an inch from the edges and be ok. If you go too far, or slice a hole in the bottom of the breast, for the love of God, don’t freak out. It’s not the end of the world; it’s just food, so stop crying.

Once the pocket is ready, it’s time to season. Season the top, bottom, inside – everywhere. When you have a nice coating of seasoning, get 2 or 3 spoonfuls of stuffing into the pocket. Pack it in there nice and tight, if you did cut a hole or whatever just hold it to make sure nothing comes out of it. You want to pack it in there enough so that you can’t close the pocket completely, but it’s also not falling out of it.

Once the pocket is packed, place it on the sheet tray and do the others. When you’re done, get your toothpicks and stick 3 of them along the opening of the pocket. You want them to act like stitches so that it doesn’t open up when it’s cooking and stays a nice closed shape.

I use toothpicks when traditionally you would use butchers twine to tie up your meat. But honestly, who has butchers twine just sitting in their kitchen drawer? … Ok, maybe I’m the only one that doesn’t. But still, there’s a better chance the regular person would have toothpicks and not butchers twine. Plus it’s easier to just pluck them out.

For crying out loud, don’t forget to pluck them out. If you forget one time, trust me from experience, you’ll never forget again.

Ok, Breasts are stuffed, and poked and ready on the tray. If you were handling them a lot and rubbed off some of the seasoning, don’t be afraid to sprinkle a little more. But just a little.

Next, sprinkle the breadcrumb mixture on top of the breasts. Pat it down so that it kind of gets in there. I like to be generous with the breadcrumbs because I love the texture and taste. Ok, maybe generous is an understatement. Once the breadcrumbs are on, drizzle some olive oil on top to help with the browning and throw that tray in the oven!

Set it for 20-25 minutes, depending on size. Wash your hands and then give yourself a pat on the back, you deserve it.

You can make whatever else you like as a side, but the leftover stuffing is usually enough for us. I like my stuffing a little crispy so I put it on the same tray as the chicken halfway through cooking so it could warm up and get toasty.

Once it comes out, find yours and give it a little slice in the thickest part just to make sure it’s cooked (never be too sure with chicken, and all ovens are different). You could check the temperature with a thermometer or watch the color of the juices flowing out of it, but really, who has time for that? Slice the sucker in the back and peak inside. And remember:

TAKE OUT THE TOOTHPICKS.

This is a nice looking meal once it’s done. It looks like you spent a lot longer on it than what you really did, so it’s good for impressing company or loved ones. We’re simple so we just plop it on the plate and go to town, but if you want to make it presentable, slice it 4 or 5 times on a bias (at an angle), and leave out the ends. Fan it out on a plate with a few vegetables and maybe some garlic mashed potatoes. Boom, color someone impressed!

Ok, I’m getting carried away.

Enjoy.

The Chef

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