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Grilled Butterflied Chicken

Grilled Butterflied Chicken

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Yield: 4 Servings
j. Kenji Lopez / Serious Eats

Summer 2017: Butterflied (spatchcocked) birds cook a lot faster than regular ones. The two zone cooking keeps the chicken moist and prevents the skin from burning. I’ve also made this with herbes de Provence seasoning added. It’s great either way.

  • 1(3½ to 6 lb) whole chicken, giblets saved for stock
  • Salt and pepper

Pat chicken dry with paper towels and place on a large cutting board, breast sidedown. Using sharp kitchen shears, remove backbone by cutting along either side of it.  Make sure to add the backbone to your stock bag in the freezer.  Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer through chicken horizontally, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Set half the burners of a gas grill to high heat. Preheat for 5 minutes. Clean and oil grilling grate.

Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F, 20 to 30 minutes.

Carefully flip chicken and place on hotter side of grill, skin side down, with breasts pointed toward cooler side.

Reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Also check the thigh temperature for 165°F.  Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board, cover loosely with foil and allow to rest for 5 to 10 minutes. Carve and serve.

Serve with:
Starch: Potato Salad, Grilled Potatoes.
Veg: Corn, Grilled Asparagus, Grilled Green Beans

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4 Servings
Adapted from Dinner at the Zoo

2016: I think Gayle found this on the internet. It came out quite good and goes together quick as a stir fry should. The oyster sauce is a nice change from my usual stir fries. I give my portion a few drops of pepper oil for some heat.

  • 1lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1TBS + 1 teaspoon vegetable oil
  • 2cups small broccoli florets
  • 1cup sliced mushrooms (if you don’t like mushrooms you can add more broccoli instead)
  • 2tsp minced fresh ginger
  • 1tsp minced garlic
  • ¼cup oyster sauce
  • ¼cup low sodium chicken broth or water
  • 1tsp sugar
  • 2tsp toasted sesame oil
  • 1tsp soy sauce
  • 1tsp cornstarch
  • salt and pepper to taste

Heat 1 teaspoon of oil in a 10″ fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. Make a slurry In a small bowl by mixing the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the slurry and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

Chicken Dijonaise

Chicken Dijonaise

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Yield: 2 to 4 servings
adapted from Jacques Pépin

Circa 2006: Ooh this is good. I saw this on a Jacques Pepin show. It is a simple sautéed chicken breast with an absolutely delicious mustard cream sauce. I think on the show he used the red onion, endive and asparagus side shown below.

  • 2-4boneless chicken breasts
  • 1shallot, minced
  • 2cloves garlic, minced
  • 1TBS prepared Dijon mustard
  • 1TBS coarse Dijon mustard
  • 6 to 8oz heavy cream
  • vegetable oil

Heat pan over medium high until hot, add oil and heat until almost smoking. Brown chicken breasts, cooking for 2 to 4 minutes per side. Remove to hot plate in oven. Clean pan, heat until hot and add small amount of oil. When hot, add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds. Add both mustard’s and cook for 30 seconds. Add cream and bring to boil. Cook for 1 to 2 minutes. Return chicken to sauce. Cover and simmer slowly (5 to 6 minutes) until chicken is cooked through. Serve.

Suggested Sides:
Starch: Rice, Mashed Potatoes, Polenta or Pasta.
Veg: Red Onion, Endive and Asparagus, Asparagus, Green Beans

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

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Yield: 12 Muffins
Adapted from Yankee Magazine

2015: Jordan Marsh was a New England fixture for a long time. It was acquired by Macy’s around 2001 which saw the demise of the in-store dining room. They were well known for these blueberry muffins.

  • 8TBS butter
  • 1cup sugar
  • 2large eggs
  • 2cups un-sifted flour
  • 2tsp baking powder (HA: reduce to 1½ tsp)
  • ½teaspoon salt
  • ½cup milk
  • 1½tsp vanilla extract
  • 2½cups large fresh blueberries
  • 2TBS demerara or pearl sugar (for top of muffins)


Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, add all dry ingredients and whisk to combine.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Add the remaining whole berries and stir in gently by hand.

Spray a 6 (large) or 12 (regular) muffin baking pan with Baker’s Joy (or other non-stick spray). These tend to stick, so paper muffin cut liners are highly recommended instead of spray.  Fill muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Focaccia

Focaccia

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Yield: Half Sheet Pan
Adapted from Anne Burrell

2014: This is a nice Focaccia recipe. It makes a half sheet pan sized bread. I quarter it when finished and freeze 3 of the quarters. It keeps well in the freezer and is quick to thaw and serve. Ten minutes in the oven heats it up and gives a slight crisp.

  • 1¾cups warm water, not over 110°F
  • 1package active dry yeast
  • 1TBS sugar
  • 5cups all-purpose flour, plus additional for kneading
  • 1TBS Diamond Crystal or ½ TBS Morton Kosher salt
  • coarse sea salt, for sprinkling (optional)
  • 1cup extra-virgin olive oil, divided
  • garlic butter (optional, see recipe below)

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 TBS of kosher salt, ½ cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a half sheet pan with the remaining ¼ cup olive oil. Put the dough onto the half sheet pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (when the dough rises again it will create the characteristic craggy looking focaccia. If you don’t make actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425°F.

Liberally sprinkle the top of the focaccia with some coarse sea salt (optional) and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Add the optional garlic butter (if using, see below).
Remove the focaccia from the oven and let it cool before cutting and serving.

Garlic Butter

  • 4cloves garlic
  • 1TBS olive oil
  • 2TBS unsalted butter
  • 2tsp dried oregano
  • ½tsp red pepper flakes

Mince 4 raw cloves of garlic.

Combine 1 tablespoon olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.

When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve.

Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F oven for about 10 minutes before serving

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Crispy Pan-Roasted Chicken Leg Quarters or Thighs

Crispy Pan-Roasted Chicken Leg Quarters or Thighs

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Yield: 2-6 servings
Adapted from Epicurious

July 2015 This is an easy and fairly quick dish for bone-in leg quarters or thighs.  You can change the flavors by adding additional seasonings to the chicken.  Herbes de Provence or poultry seasoning both work well

    • 2-6skin-on, bone-in chicken leg quarters or thighs
    • Kosher salt
    • Freshly ground pepper.
    • 1TBS oil

Preheat oven to 475°F.

Season chicken with salt and pepper. Heat oil in a 10” -12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.

Nestle chicken in skillet, skin side down, and cook 2 minutes.

Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Flip chicken; Transfer skillet to oven and cook 13 more minutes.

Check temperature for 175 next to bone. Continue cooking until meat is cooked through.

Transfer to a plate; let rest 5 minutes before serving.

Smothered Pork Chops

Smothered Pork Chops

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Yield: 2-3 Servings
Scott Nowell

Dec. 2017 Hmm pork chops. Lots of choices for the seasoning here. The recipe I adapted this from used Poultry Seasoning, but I like herbs de Provence better. You can use about anything that suits you. The number of servings depends on the quantity and thickness of the pork you use. The original called for inch thick chops. I used ½ inch thick cutlets. Adjust the cooking times to suit your pork. I think the thicker cutlets are the right choice.

  • 4pork chops or cutlets
  • 2tsp herbs de Provence, Poultry Seasoning, Italian Seasoning, etc.
  • salt and pepper
  • 1onion, sliced
  • 4cloves garlic, minced
  • 1½TBS all-purpose flour
  • 1½cups chicken broth
  • ¼cup buttermilk or 1 TBS Saco buttermilk powder and ¼ cup water
  • ¼cup water

Pat the pork dry and season on both sides with salt, pepper and your chosen seasoning.

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add pork and brown well on both sides. Remove to plate, reserve.

Dump oil from pan and add 2 tablespoons of butter to pan over medium heat. Add the onions and a big pinch of salt. Brown for about 15 minutes, stirring occasionally. Add garlic, cook 1 minute. Add flour and cook 2 minutes.

Add chicken broth, plate juices, ¼ cup buttermilk and ¼ cup water. Simmer for about 15-20 minutes, stirring occasionally.

Adjust heat to low and add pork to pan with sauce. Simmer for 10 to 20 minutes, depending on the thickness of your meat. Baste the meat with the sauce occasionally.

Serve with:

Vegetable Starch
Green Beans Noodles
Broccoli German Potato Salad
Asparagus Spaetzle
Green Salad French Fried Potatoes
Whole Boneless Turkey

Whole Boneless Turkey

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Yield: 6 to 8 Servings
Chef John / Food Wishes

October 2017: I saw the video about this on Food Wishes YouTube feed. It had try this written all over it. I was looking forward to this for Thanksgiving this year. Alas, overruled by the family for the traditional bird. The day after Thanksgiving I bought two fresh turkeys at deep discount. One was used for this recipe.

  • 1turkey, completely thawed
  • 4cups of stuffing of your choice. This fills a 12 lb turkey. You will need more for larger birds.
  • salt and pepper
  • 10pieces kitchen/butchers twine 18 inches long and one piece 36 inches long

You really need to watch the video unless you’re an experienced turkey deboner. In the video John mentions have some long nose pliers. Getting the tendons out without them is nearly impossible.

Make the stuffing and set aside.

Debone the turkey. With the skin side down, smooth things out to their original shape. Flip the tenderloins over to fill in between the white and dark meat. Slash the thickest part of the breast and fold toward the neck end. Season GENEROUSLY with salt and pepper.

Smooth the stuffing down the middle and out to the edges.

Fold the sides toward the middle and tuck in the ends. It may not stay at first.

Slide the pieces of twine under the turkey and tie to make an even package.

Season well with salt and pepper, flip over and season the other side. Move to a roasting pan.

Start in a 450°F oven for 15 minutes

Reduce to 325°F until you get an internal temperature of 150 F. (mine took about 1½ hours more)

Pan sauce is the drippings from the roasting pan with a big splash of cream, reduced until slightly thickened, and strained.

Oven Roast Potatoes & Shallots

Oven Roast Potatoes & Shallots

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Yield: 4 to 6 Servings
Adapted from Food & Wine

1984: A simply dish that makes a wonderful accompaniment to a roast. Shallots cooked this way are a great treat.

  • 2lb potatoes
  • 1lb shallots
  • salt
  • pepper
  • rendered beef fat or commercial duck/goose fat

Peel potatoes and half crosswise. Place in pan, add water to cover and add salt to taste (1-2 tsp). Bring to boil, reduce heat and simmer, covered for 15 minutes. Drain.

Remove loose and broken skin from shallots. It is not necessary to peel shallots

When potatoes are cool enough to handle, cut in half lengthwise twice to quarter. Each piece is now 1/8th potato.

Paint sheet pan(s) with rendered fat. Arrange potatoes and shallots in single layer, drizzle with fat. Season with salt and pepper.

Roast for 35 minutes in 325°F oven while roast finishes. After removing roast raise oven temperature to 400°F. Remove shallots to dish and cover. Continue roasting potatoes for another 25-30 minutes.

Fettucine with Shrimp & Sun-dried Tomatoes

Fettucine with Shrimp & Sun-dried Tomatoes

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Yield: 2 to 3 Servings
Scott Nowell

2016: This is a great tasting combination that is easy to put together. It’s titled Fettucine, but any pasta would be fine.

  • 6oz fettuccine, (any kind of pasta will work)
  • 1lb shrimp, peeled and deveined, shells reserved.
  • ½packet unflavored gelatin
  • ¼cup water
  • 5-6cloves minced garlic
  • ½cup sun-dried tomatoes, chopped
  • handful of green beans, frozen or blanched.
  • olive oil
  • 2TBS butter

Start water boiling for pasta.

Sprinkle gelatin over ¼ cup water in a small cup to bloom.

Shrimp stock:  Meanwhile, sauté shrimp shells in a teaspoon of olive oil in a 10-inch skillet. Sauté for a couple of minutes until shells are pink. Add a cup of water and a bay leaf to the pan. Bring to a medium boil. Boil until water reaches boil. Pour through a strainer into small bowl. Pour gelatin mixture into bowl with shrimp stock and stir well.

Add salt to taste to pasta water. Add pasta and cook until al dente.

Shrimp: Add a TBS of olive oil to skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté for a minute or so on each side. Add sun-dried tomatoes to skillet and saute for a minute or two. Remove from heat.

When pasta is nearly done, add a handful of green beans to pasta water and return to boil. Drain and return to pan over medium heat.

Add shrimp stock to pasta and beans. Bring to a boil and stir. Add shrimp and tomatoes to pasta. Add butter, stir, remove from heat. Adjust seasoning with salt and pepper as necessary.

Serve.