Cooking The Amazing

June 17, 2010

STRAWBERRY LEMONADE

STRAWBERRY LEMONADE

It is Strawberry season here in the Midwest and summer has come early leaving you thirsting for a cold glass of Lemonade. Lemonade is a versatile drink that can be made as sweet or lemony as you like it. Adding fresh Strawberries or Raspberries can make that great glass of icy lemonade even tastier and more refreshing. For an even more amazing treat try freezing the Strawberries then blending them into Lemonade to make a slushy Strawberry Lemon Ice that kids and adults can both enjoy. The adults may also want to spike it up a bit with a splash of Rum or Vodka when no one is looking. You can squeeze your own Lemons or save time and money and buy a high quality premade Lemonade. Let the grass wait a couple of days. Summer is here and this weekend you can sit outside in the shade and enjoy a frosty tall glass of Strawberry Lemonade while the neighbors are mowing their lawns and pulling weeds because you are Cooking The Amazing.

Here is the recipe.

2 Bottles (59 oz each) of Simply Lemonade

2 Lemons, sliced and seeded into rings

2 lbs Fresh Strawberries or Raspberries

1 1/4 c Sugar

1. If you are a purist and want to squeeze your own lemons and make lemonade rather than buying it use this recipe:

12 Lemons, squeezed

2 1/2 c Sugar

4 quarts Cold Water, filtered

2 lbs Fresh Strawberries

1 1/4 c Sugar

Combine 1 quart of Water and Sugar over medium heat and make a simple syrup (melt sugar in water over heat.) Cool down the Sugar water in the refrigerator then add the squeezed Lemon juice and mix well. Add 2 quarts of Cold Water and mix well. Add the remaining quart of Water in 1/4 amounts and stir then taste until you find it to your taste. Adjust with more Sugar or Lemon or Water as you taste to make it perfect for you. Proceed to the Strawberry steps below.

2. If you are using store bought Lemonade. Pour 2 bottles of Simply Lemonade (or whatever brand you use but it should be not from concentrate for best taste.) into a large pitcher. You may need 2 pitchers or large bowl if your pitcher is not large enough. Refrigerate until needed.

3. Slice 2 Lemons and set aside.

4. Hull and cut up 2 lbs of fresh Strawberries and stir in the sugar and allow to sit at room temperature for 2 hours. Then place 1/2 in a blender and blend until liquid. Repeat with the rest of the Strawberries. Strain through a fine strainer to remove seeds.

TIP: Use 5-7 cups of fresh Watermelon in place of the Strawberries and make a delicious Watermelon lemonade.

WATERMELON LEMONADE

5. Pour the Strawberry puree into the Lemonade and stir well.

6. Taste and adjust sweetness with more Sugar or if too sweet more Water or fresh Lemon juice if you like it more tart. Add the sliced Lemons and refrigerate and then serve over ice.

7. To make Strawberry Lemon Ice, freeze the Strawberry puree mixed in 3 cups of the Lemonade into cubes.

Add these cubes to the residual Lemonade and blend in the blender and serve.

STRAWBERRY LEMON ICE

TIP: Add a squeeze of fresh Lime juice to the top of your Strawberry Lemonade for an amazing flavor boost before serving without stirring it in.

May 24, 2010

BUTTERMILK BLUEBERRY MUFFINS

Imagine the sweet smell of Blueberry Muffins warm from the oven on a lazy weekend morning. Slathered with melting Butter and loaded with plump sweet Blueberries, these Muffins are moist and full of flavor. You can make these Muffins even more flavorful by adding Strawberries, Raspberries or Blackberries or a mixture of them all. The addition of Buttermilk and Sour Cream make these muffins melt in your mouth because you are Cooking The Amazing.

Here is the recipe.

4 c All Purpose Flour, sifted

1 1/2 t Baking Soda

1 1/2 t Baking Powder

1 t Fine Grain Sea Salt

1/2 t Cinnamon

1 1/2 Sticks of Butter, unsalted, softened

2 c Sugar

2 Eggs, large (room temperature)

1 1/2 c Buttermilk (room temperature)

2 t Vanilla Extract

1 1/2 t Almond Extract

1/2 c Sour Cream (room temperature)

3 c Blueberries, fresh or frozen thawed

(about 24 oz. of frozen)

Optional: 1/4 c Sugar for topping

Optional: Streusel Crumb Topping:

1/2 c Brown Sugar

1/3 c Flour

1/2 stk. Butter

1/8 t Cinnamon

Total Prep and Cooking Time: about 50 mins.

*Room temperature ingredients will make these Muffins lighter.

1. Preheat Oven to 375 degrees. Prepare large cupcake liners in a muffin pan. This makes about 24 large muffins. I use the Jumbo cupcake paper liners (3 1/2" Reynolds Baking Cups with Foil). Or makes about 30-34 smaller regular sized Muffins.

2. Through a fine mesh strainer, sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon well into a large bowl.

3. In another bowl, cream the Butter with the 2 c of Sugar for 4 minutes with a handheld mixer. You need this long of creaming time to dissolve the sugar but it will still be grainy.

4. Add the Eggs to the creamed Sugar and Butter and mix well for 2 minutes until fluffy. It will look like Mashed Potatoes.

5. Add the Buttermilk, Vanilla and Almond Extracts and Sour Cream and mix until just incorporated, about 1 minute. It may look curdled.

6. Add all of the sifted Flour mixture to the wet mixture and mix for about 1 minute until incorporated. Don't over mix. The batter will be thick. Scrape down the bottom of the bowl to get any unmixed flour.

7. Gently fold in the Blueberries using a rubber spatula. If using frozen, thaw them completely and drain them well first.

8. Fill the cupcake liners almost full with a large spoon. Do not overfill or you will have a mess in your oven. I use an ice cream scoop for even sized muffins. Sprinkle with Sugar if desired or with Streusel Crumb Topping before baking.

TIP: To make Streusel Crumb Topping: Mash together with a fork in a small bowl: 1/2 c Brown Sugar, 1/3 c Flour, 1/2 stick Butter, 1/8 t Cinnamon into pea sized crumbs.

9. On the center rack, bake at 375 degrees for 28-30 minutes for large jumbo Muffins or 22-25 minutes for regular sized Muffins or until the tops are evenly browned. Rotate the pan 1/2 through baking for even browning. Allow to cool in the pan.

10. Store in an airtight container once completely cooled.

April 25, 2010

MEAT BALLS

MEAT BALLS

You don't have to be Italian to love one of the greatest creations in food. My Grandpa Ernie made the best Meat Balls on Earth. He would use lots of fresh Garlic right out of his own garden and large uncooked pieces of Onion. This recipe is based on his method. Meat Balls are almost necessary when you eat Spaghetti with Tomato Sauce. Steaming hot, tender and full of spice and flavor, these Meat Balls will bring some vegetarians back to eating meat. And who can resist the Meat Ball Sandwich! Use these delicious Meat Balls with my Tomato Sauce and you will be Cooking The Amazing.

Grandpa Ernie

Here is the recipe.

1 lb. Ground Chuck Beef

1/2 lb. Ground Italian Sausage

3 Eggs, large

1/4 c Whole Milk

1 Yellow Onion, medium, diced

4 Garlic Cloves, crushed fine

1 1/2 c Sour Dough Bread Crumbs, fresh

1 c Parmesan Cheese, grated

1 t Sea Salt

1 t Pepper, fresh ground

2 t Oregano, dried

4 T Olive Oil (for frying)

Makes about 20-25 Meat Balls.

1. These Meat Balls can be pan fried in Olive Oil or baked at 350 degrees for 25-30 minutes on a foil lined cookie sheet.

2. If baking, preheat your oven 350 degrees.

3. In a large bowl lightly whisk the Eggs with the Milk.

4. Add the Ground Meats and all the other ingredients at once. To make Sour Dough Bread Crumbs simply grate fresh bread on a box grater or use a food processor. If you don't have a food processor or box grater, remove the crust and tear into very small pieces by hand.

5. Using your hands, mix well, but do not over work it. It will toughen the Meat Balls. Be gentle.

6. Roll the mixture into 2 inch round balls using your hands being careful not to compact too tightly.

7. Line a cookie sheet with foil if baking or put a large pan on medium-high heat with 4 T Olive Oil in the pan. Keep the Meat Balls from touching so they will brown and not steam. You will need to do this in two batches.

8. Bake at 350 degrees for 25-30 minutes or saute on all sides until browned and the inside is done then drain off excess oil. The Meat Balls should be very browned on the outside. This will help them stand up to simmering in Sauce and stay intact for 2 hours.

9. To make very tender Meat Balls add them to Tomato Sauce and simmer on the stove top on low heat for 2 hours mostly undisturbed so the Meat Balls don't break apart. Stir gently every 20 mins.

TIP: Use fresh Bread Crumbs that you grate yourself. Any kind of fresh white bread will work if you don't have Sour Dough Bread. Store bought bread crumbs in a can are the last thing you want to use if you are going to the trouble of making Meat Balls by hand. They will dry them out and make them rubbery.

TOMATO SAUCE

TOMATO SAUCE

If you have a sweet Italian Grandma that has an old family recipe for Tomato Sauce then skip this recipe and make one of my Cake recipes instead. Grandma Nonna wouldn't be happy if you messed with family tradition. If you are like the rest of us that think of Ragu as your Italian Granny then this recipe is for you. Tomato Sauce is a basic that is very easy to make and one that can be adapted to your specific tastes. If you love garlic, add more. Don't like garlic, leave it out. Love lots of Mushrooms, add as much as you like. It's your Tomato Sauce and when you make it your own, you are Cooking The Amazing.

Here is the recipe.

3 T Olive Oil

4 T Butter

1 Medium Yellow Onion, diced fine

6 Large Cloves of Garlic, finely minced

3 T Dried Oregano

1 t Dried Thyme

1/2 t Fennel Seeds

2 cans of crushed Tomatoes, 28 oz. each

2 1/2 t Sea Salt

2 t Fresh Ground Black Pepper

1 1/2 c Grated Parmesan Cheese

15 Fresh Basil Leaves

Optional: 1 t Hot Pepper Flakes, 1 c Sauteed Mushrooms, 3 T Capers, 1/2 c Kalamata Olives, chopped, 1 c chopped Sauteed Red Bell Pepper,

Meat Balls, or Cooked Ground Chuck or Italian Sausage.

1. In a large pot place the Olive Oil and Butter over medium heat. Once hot, add the chopped onions and saute for 6-8 minutes until the Onions are soft and translucent then add the garlic and all the dried herbs and Fennel Seeds. Saute for 2 minutes.

2. The best canned Tomatoes are San Marzano Italian Tomatoes. They taste amazing but they cost a lot and are hard to find. (Whole Foods stocks them.) I use them often but I also use a good quality imported Italian canned Tomato that I can get at most markets and the taste is very good. Use crushed canned Tomatoes or whole ones that you crush yourself in the pan. Crushed is just a lot easier. Add the 2 cans of Crushed Tomatoes and stir well. Watch for splattering!

3. Add the Salt and Pepper and bring to a simmer. Cover the pot part way to prevent sauce from flying all over your kitchen.

4. Simmer for 40 mins on low heat then add the Parmesan Cheese and stir in well then simmer for 10 mins more.

5. Add any Options at this stage during the 10 minute simmer above.

6. Add the fresh Basil just before serving. Tear the Basil into pieces so it will not bruise. Taste for seasoning and correct Salt and Pepper if needed at this stage then serve.

7. If you are adding Meat Balls, Italian Sausage or Ground Chuck, allow it to simmer in the sauce partially covered for 2 hours before adding the basil at the last minute before serving.

TIP: Allow the Meat Balls to simmer undisturbed to prevent breaking them up. This long simmer will make them very tender and flavorful. Click HERE for the recipe.

April 23, 2010

POTATO SALAD

Summer is just around the corner and so are family picnics and cookouts where side dishes like Potato Salad are expected on the table next to the Watermelon. There are a million and one Potato Salad recipes and many are good but some are just boring Potatoes mixed with globs of Mayonnaise.   My Potato Salad recipe is full of flavor and will out shine the grilled Hamburgers and Hot Dogs because you are Cooking The Amazing.

Here is the recipe.

2 1/2 lbs. Yukon Gold Potatoes
1 T Sea Salt for cooking Potatoes
8 Eggs, large, boiled
2 Stalks Celery, diced
3 Green Onions, diced, including green parts
1/2 c Red Onion, diced
4 T Sweet Pickles, diced
3/4 c Mayonnaise
1 1/2 t Yellow Mustard, prepared
1/2 c Sour Cream
1 T Sweet Pickle Juice
2 T Extra Virgin Olive Oil
1 1/2 T Vinegar (White or Apple Cider)
1 1/2 t Sea Salt
1 1/2 t Pepper, fresh ground black
1/4 t Celery Seed
1/2 t Thyme, dried or fresh
Option: 2 T Capers, Bacon crumbles

1. Peel and dice Potatoes into 1 inch chunks.

2. Bring to a boil a large pot of water with 1 T of Salt then add the Potatoes, cover with a lid and reduce to a simmer for 15-18 mins until just tender. Don't over cook to prevent watery Potato Salad.

3. While the Potatoes simmer, bring a medium pot of cold water with 8 large Eggs in it to a rolling boil and allow to boil for 3 minutes. Then cover the pot with a lid and remove from the heat. Allow to sit undisturbed for 15 minutes.

4. Dice small (all about the same size) the Celery, Green Onions, Red Onion, Sweet Pickles and place aside. Option: Add 2 T of drained Capers.

5. In a large bowl mix well the Olive Oil and Vinegar and Mustard until well mixed.

6.  Add the Mayonnaise, Sour Cream, Sweet Pickle Juice, 1 1/4 t of Sea Salt, Pepper, Celery Seed, Thyme and mix well.

6. Drain the Potatoes well. Allow to sit in a strainer for 5 minutes while you peel the eggs.

7. Peel the Eggs and remove the yolks from 4 of the Eggs. Mash the 4 yolks into a paste with a fork and add to the Mayonnaise, Vinegar and Oil and Mustard mixture, mixing in well.

8. Add the still hot Potatoes to the Mayonnaise mixture and fold gently avoiding breaking up the Potatoes, covering each Potato.

9. Chop the 4 left over Egg Whites and add to the Potatoes. Then add all the diced Onions and Celery mixture and fold into the Potatoes.

10. Taste and adjust if needed for Salt and Pepper.

11. Slice the 4 remaining Eggs and layer over the top to garnish and cover with plastic wrap placed touching the top of the Potato Salad and refrigerate at least 4 hours. Over night is best.

12. If you are adding cooked crumbled Bacon, add it just before serving to the top. It will be mushy and wet if you add it while being refrigerated.

13. Garnish with Celery leaves on top which are full of flavor as an option.

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March 16, 2010

OATMEAL COOKIES

It is both chewy and crispy at the same time with a hint of Cinnamon and Vanilla and sweetened with Dark Brown Sugar. The Oatmeal Cookie is another classic American Cookie which can be spiced up with plump Raisins or made super indulgent with rich Chocolate Chips. Eat one or two and when no one is looking eat another because you are Cooking The amazing.

Here is the recipe.

2 Sticks Butter, softened, unsalted
1 1/4 c Dark Brown Sugar, packed
1 c Sugar
1 t Salt (fine Sea Salt preferably)
2 1/2 t Vanilla Extract
2 Eggs, large (room temp.)
2 c All Purpose Flour
2 t Baking Soda
2 1/2 t Cinnamon
3 c Oats, old fashioned (not quick/instant oats)
OPTIONAL: 1 c Raisins or Semi-Sweet Chocolate Chips or toasted Pecans, chopped or Butterscotch Chips.

*This makes about 3 dozen cookies.

Approx. Cooking and Prep Time: 1 hour plus cooling

1. Preheat your oven to 350 degrees. Spray 2 cookie sheets with non-stick Cooking Spray.

2. If you are using Raisins: Measure 1 c of Raisins into a small bowl and pour about 3/4 cup of Orange Juice over them and stir. Allow to soak and plump up while preparing the batter. Drain well before adding to batter.

3. In a large bowl cream Butter, Dark Brown Sugar, Sugar, Salt, and Vanilla together until well mixed.

4. Add the Eggs one at a time and mix well.

5. In a separate bowl, whisk Flour, Baking Soda, and Cinnamon until well combined.

6. Slowly add the Flour mixture to the creamed Butter mix and mix well without over mixing.

7. Add the Oats one cup at a time and mix until just incorporated. The batter will be dense and thick.

8. If adding Nuts or Chocolate Chips fold them in last. If adding Raisins, drain them from the Orange Juice well then fold them in.

9. Form 2 inch round flattened disks about 1/2 inch thick with your hands and place them 3 inches apart on the prepared cookie sheets. Bake 9-13 minutes in the center of your oven at 350 degrees until the edges are lightly browned and centers are still pale. Half way through baking rotate your cookie sheet for even baking and bake just one sheet at a time for best results. Use a dark cookie sheet if possible.

10. Remove from the oven and allow to rest on the cookie sheet for 5 minutes before removing with a spatula to cooling rack.

11. Respray the cooled cookie sheet between batches with non stick Cooking Spray. These will stick if the pan is not well oiled.

12. Allow to cool completely and store in an air tight container.

COOKIE BAKING SUCCESS TIPS:

1. Use high quality ingredients. Better made flours (like King Arthur Brand, Gold Medal), Better Vanilla Extracts (Like Nielsen Massey), Better Chocolate (Like Ghirardeli, Dove, Scharffen Berger). Fake Vanilla makes a fake tasting cookie. Use a box mix if you want the fake flavor taste. Bad Chocolate tastes like bad Chocolate. Period. A good brand of Flour ensures a uniform flour that is consistent every time. Generic Flour companies in the US often use the lowest quality wheat from different sources.

2. Use fine Sea Salt. Morton Table salt with iodine is the last thing you want to use in baking. It has a very chemical after taste and just a small amount is noticeable. I use Hain Brand Sea Salt without iodine. Don't buy expensive Sea Salts for baking. Just get a good real Sea Salt. Do not use large grain Kosher salts. They do not dissolve as well leaving salt pockets.

3. Use the Freshest Eggs and Butter. Old Butter and Eggs makes cookies that taste rancid. Room temperature Eggs and Butter for cookies is best.

4. Sugar, brown and white, should be fresh. Use the freshest, softest Brown Sugar. It makes a huge difference. Brands of sugar are not as important. Sugar manufacturing in the US is fairly consistent brand to brand so a generic brand is just fine.

5. After you have added the Flour to a recipe, do not over mix but still be sure to mix the ingredients well to form a uniform batter. Over mixing makes a tough textured cookie because over mixed flour produces gluten leading to a bread like texture. As soon as the Flour is no longer seen, it is well mixed.

6. Form uniform sized dough balls/disc so the Cookies bake all the same. This eliminates some being over cooked and some being raw in the center.

7. Use a dark colored cookie sheet. Place the cookie sheet in the center of your oven on the center rack and rotate the cookie sheet around 1/2 way through baking. This keeps the cookies evenly baked if you have a hotter spot in your oven. Bake one sheet at a time. Keep the oven door closed as much as possible so the temperature stays consistent.

8. Allow the Cookies to rest for 3 mins. on the cookies sheet once removed from the oven. The Cookies are still cooking and need to set up before removing.

9. Place on a baking rack to cool completely before storing in an air tight container. Minimum 2 hours cooling time.

10. Make sure the cookie sheet cools completely before adding another batch of dough.

March 12, 2010

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

You will need a tall cold glass of milk when you eat these buttery, rich Chocolate Chip Cookies. These Cookies are chewy and soft on the inside and lightly crisp on the outside. Use the best Chocolate Chips you can find for the best taste. They will beg to be dunked in milk and are so good you will hide them from your kids because you are Cooking The Amazing.

Here is the recipe.

3 Sticks of Butter, softened, unsalted

1 1/2 c Sugar

1 1/2 c Dark Brown Sugar, packed

1 t Salt, (preferably fine sea salt)

2 Eggs, large (room temp.)

3 1/2 t Vanilla Extract

4 c All Purpose Flour

1 t Baking Soda

18 oz Chocolate Chips (1 1/2 bags of the 12 oz size)

Optional: 1 c Walnuts, Pecans, or Macadamias chopped and toasted

Total Prep and Cook Time: approx. 1 hr to make several batches plus cooling time.

*Makes about 3 1/2-4 dozen cookies.

1. Preheat oven to 350 degrees.

2. Spray a cookie sheet with Non Stick Vegetable Spray (Like Pam) very lightly. Use an dark pan if possible.

3. This is a thick, dry dough that works best with a Kitchen Aid stand mixer to mix the dough well. You can use a hand held mixer if it can handle thick dough. Or mix by hand with a very sturdy spoon or use your hands like a bread dough.

4. Cream the Butter, Sugar, Dark Brown Sugar and Salt well. The Dark Brown Sugar is an important flavor component. You can substitute Light Brown Sugar but it will not taste as good. Make sure the Brown Sugar is fresh and very soft. Old hard Brown Sugar will affect the texture of your cookie.

5. Add the Eggs one by one to the mixture then the Vanilla Extract and mix well.

6. In a separate medium bowl mix the Flour with the Baking Soda well to ensure even rising.

7. Slowly add the Flour and Baking Soda mixture by the cup to the batter mixture. Mix until the flour is just incorporated then add the Chocolate Chips and mix until just distributed. Do not over mix. *Add 1 cup of toasted Nuts and/or 1 cup of Options below now with the Chocolate Chips, if using. Expect the dough to look dry and crumbly at times, this is normal.

TIP: Dry toast the chopped nuts on medium heat in a pan on the stove top for the best flavor. Simply add the chopped nuts to a dry pan on medium heat turning them frequently until they begin to brown. They will burn easy so watch closely. This makes a huge difference in the flavor of the cookie. Allow to cool some before adding to batter, about 2 mins.

TIP: Optional additions to add are Dried Cherries, Dried Cranberries, other Chip flavors like Butterscotch, Peanut Butter, White Chocolate, or Caramel Chunks or your favorite Nuts.

8. Form small balls of dough with your hands and flatten into 2 inch across and about 1/2 inch thick round discs on the cookie sheet. Space about 3 inches apart.

9. Bake on the center rack of your oven for 9-11 minutes at 350 degrees until the edges are a very light brown all around the cookie. Half way through cooking rotate your pan around for even baking. Cook only one sheet of cookies at a time. The centers may not look fully cooked when you remove them from the oven, this is what you want for a soft chewy Cookie. It will look uncooked but once it cools and sets it will firm up. Let them rest for 4 minutes on the cookie sheet (they are still cooking while on the hot pan) then remove with a spatula to a cooling rack. They need to set up before removing. The cookies taste best after cooling for about 2 hours. Store in an air tight container once completely cooled.

TIP: For a crispier cookie bake for about 12-14 minutes until the center is lightly browned.

COOKIE BAKING SUCCESS TIPS:

1. Use high quality ingredients. Better made flours (like King Arthur Brand, Gold Medal), Better Vanilla Extracts (Like Nielsen Massey), Better Chocolate (Like Ghirardeli, Dove, Scharffen Berger). Fake Vanilla makes a fake tasting cookie. Use a box mix if you want the fake flavor taste. Bad Chocolate tastes like bad Chocolate. Period. A good brand of Flour ensures a uniform flour that is consistent every time. Generic Flour companies in the US often use the lowest quality wheat from different sources. It does make a difference.

2. Use fine Sea Salt. Morton Table salt with iodine is the last thing you want to use in baking. It has a very chemical after taste and just a small amount is noticeable. I use Hain Brand Sea Salt which is $1.50. Don't buy expensive Sea Salt for baking (like fleur de sel) unless it is used as a finishing salt. Just get a good real Sea Salt. Do not use large grain Kosher salts. They do not dissolve as well leaving salt pockets.

3. Use the Freshest Eggs and Butter. Old Butter and Eggs make cookies taste rancid. Room temperature Eggs and Butter works best.

4. Sugar, brown and white, should be fresh. Use the freshest, softest Brown Sugar. It makes a huge difference. Brands of sugar are not as important. Sugar manufacturing in the US is fairly consistent brand to brand so a generic brand is just fine.

6. Form uniform sized dough balls/disc so the Cookies bake all the same. This eliminates some being over cooked and some being raw in the center.

7. Use a dark colored cookie sheet. Place the cookie sheet in the center of your oven on the center rack and rotate the cookie sheet around 1/2 way through baking. This keeps the cookies evenly baked if you have a hotter spot in your oven. Bake one sheet at a time. Keep the oven door closed as much as possible so the temperature stays consistent.

8. Allow the Cookies to rest for 4 mins. on the cookies sheet once removed from the oven. The Cookies are still cooking and need to set up before removing.

9. Place on a baking rack to cool completely before storing in an air tight container. Minimum 2 hours cooling time.

10. Make sure the cookie sheet cools completely before adding another batch of dough.

March 11, 2010

BUTTER ROASTED CHICKEN

Who doesn't love a juicy, tender Roasted Chicken for dinner? Roasting it at a high heat with Butter and savory Herbs like Oregano and Thyme brings full flavor to an American Classic. The Butter and brining ensures the meat is juicy and crisps the skin for the perfect Roasted Chicken. Brining will flavor and tenderize the meat leaving it juicy and succulent. Serve with Roasted Asparagus or Seasoned Steamed Rice or the true American Classic side dish, Mashed Potatoes and Gravy and that is Cooking The Amazing.

Here is the recipe:

3-3 1/2 lb. Fresh Chicken
1/2 c Sea Salt for brining
1/2 c Sugar for brining
8-12 c Water for brining
1 1/2 t Sea Salt, fine grain
1 t Pepper, fresh ground black
2 t Thyme, dried
2 t Oregano, dried
1/2 t Garlic Powder
5 T Butter, softened
1 Lemon
1 t Thyme, dried or fresh
1 Onion, medium yellow
3 Garlic Cloves

1. Wash the Fresh Chicken with cold water inside and out then drain all the water from the inside. Pour approximately 8 c of fresh water in a large bowl or container or super large plastic ziplock bag and add the 1/2 c Sea Salt and 1/2 c Sugar and mix to dissolve. Add the whole Chicken and be sure it is fully covered in the brine. Cover tightly with plastic wrap and refrigerate for 3-4 hours. This is brining. After 3-4 hours remove from the brine and rinse with cold water and then pat dry with paper towels. The Chicken is now ready to roast. Wash your hand very well. Clean any area the raw Chicken touched well.

2. Preheat your oven to 450 degrees. (yes, 450.) Get all of your ingredients measured and ready so you won't contaminate your kitchen with bacteria after handling the raw Chicken. Cut the Lemon and Onion into quarters. Chop the Garlic cloves in half. Mix all the dried Herbs, Garlic Powder, Sea Salt and Pepper together in a small bowl. Have the Butter softened at room temperature and mix it with the Herbs mix.

3. Pull the skin from the breasts up using your fingers to separate the skin from the flesh. Then smear the 1/2 softened Butter Herb mixer under the skin as evenly as possible then pull the skin back in place. Spread the rest of the Butter Herb mixture all over the outside skin evenly.

4. Stuff the inside of the Chicken with the Lemon and Onion quarters and Garlic halves. Sprinkle the Sea Salt and Pepper over the entire Chicken evenly. Truss the legs together with kitchen twine by tying at the tips pulling the legs close together. Tuck the wings tips back behind the chicken shoulders. This tightens up the bird so it roasts evenly.

5. Place the Chicken into a roasting pan in the center of the oven at 450 degrees and roast for 60 mins. undisturbed and uncovered. Do not baste or open the oven door. It will be smokey at this high heat, especially if your oven is not clean, so be prepared for the fire alarm to go off. Just remember: Stop, Drop and Roll!

6. Remove the Chicken from the oven and test it's temperature at the deepest part of the breast and it should read at least 165 degrees when fully cooked. The juices should run clear. Baste the skin with the pan juices right after removing from the oven using a large spoon.

7. Remove the Chicken to a cutting board and place a large piece of aluminum foil over the Roasted Chicken loosely and allow to rest 10 minutes. It is important not to carve until it has fully rested or the juices can not redistribute and the meat will be dry. The internal temperature will increase as the Chicken rests.

8. After resting, carve the chicken and place it on a platter and spoon any pan juices from the roasting pan over the meat on the platter and season with Salt and Pepper as needed and serve immediately.

TIP: Carving is easy if you first remove the wings, then the breasts by cutting a horizontal cut below the breast then a vertical cut on top of the breast removing it as one whole piece that you cut into cross slices. This gives larger juicier pieces to serve as opposed to slicing thinly from the bird. See picture below. Then remove the legs at the joint and then the thighs.