Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.
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- 1 teaspoon garlic powder
- 1 teaspoon water
- 8 tablespoons unsalted butter
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 4—5 garlic cloves, minced to paste (1 tablespoon)
- 1 (1-pound) loaf soft Italian bread, halved horizontally
A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
- Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
- Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.
The lighter bread toasted a little quicker than I thought but was still good. I guess I’ll just forget about my love handles and keep trying till I perfect this.
Wholefoods had swordfish on sale for $8.99 lbs and we bought a bunch. love out food saver we divided up and stored some in the freezer. I took a piece out in the morning and on the way home stopped at Shaws grabbed a lemon and some fresh parsley. I had always seen recipes that oven roasted swordfish but was partly afraid to try because with fish a few minutes to long and you end up with a dry fish. The other reason was out of respect for my Mom who always soaked in grapefruit juice, she said this was a trick she learned from Legals, who now if that was true or a MOMism. Tenn she would coat with mayo and grill. this has been my standard way for many years I might add some Mrs Dash rub for different flavors before the mayo went on. Anyway with a quick google I saw this recipe search among a bunch and my stomach growled. yep that was the one. Got to tell you this was great I only had 1 lb so I cut the butter mixture in half. This fish melted in your mouth heck i ate 1/2 pound and eyed Lyn’s leftovers.
I had to use their picture because we were so hungry i forgot to take a picture of the end results, which was pretty close I might add. Side note I’m starting to love my new cast iron pans.
- 1/4 cup (1/2 stick) butter, room temperature
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
- 1/2 teaspoon (packed) grated lemon peel
- 1 tablespoon olive oil
- 4 1-inch-thick swordfish fillets (about 6 ounces each)
- I had only 1 lbs so I cut the butter mixed in half
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve
Over all this was wicked easy to prepare and cook. definitely a repeater.
Organic turkey only 99 cents a pound Lyn said with glee. We had just cooked a 17 pounder for our annual trip to DC to see Misy, Mark, Maria and Clara B. This year it was topped off with Mike joining us for the ride both ways.
So off the Wholefoods we went to get groceries after returning return to an empty frig. We return with a 17 pounder. Into some buttermilk brine over night and finally we got to try the perfect turkey button on our stove. Always said we would do it but never had. So I melted some butter added rosemary and live oil, let thicken slightly and then basted over the turkey which I had stuffed with oranges, lemon, garlic and onions. Placed the prob in the thickest part of the thigh and plugged it I. Pressed the perfect turkey button then the prob button and closed the oven. I basted a few times and at one point losely covered with tin foil to avoid burning. We went off to run a few errands and returned just as the oven had turn itself to keep warm. That meant it was done, perfect according to the oven genie. Left it sit and then carved, make room in the freezer her comes some turkey. Whipped up a quick gravy for tonight . I made some bone broth with the carcus will freeze some for later. My tasting du4ing the carving agreed it was perfectly cooked and the skin was super crunchy and hit the spot.
I saw this recipe and the placement of the pan in the oven caught my attention, I like to marinate my birds in buttermilk, so I tried something close to this. Thanks Samin Nosrat for the inspiration to try the cooking placement of pan method was well worth it, Lyn acutally brought it up again when Wholefoods had whole chickens on sale.
- 1 whole 4-pound chicken, cleaned (organs removed) and patted very dry
- Kosher salt and pepper
- 1 quart buttermilk, well shaken- I use the powered just add water kind, always have it handy love how this tenderizes chicken etc.
- 1 onion and 1 lemon quarters
- 1 or 2 bay leaf
- 24 hours before you want to eat this chicken, salt inside and out with at least a few tablespoons, if not more. The reason is that much of the salt will get washed off by the buttermilk, so here you’re helping the inside of the chicken get seasoned. I wrapped in plastic wrap and placed in frig overnight.
- Place the chicken in a re-sealable plastic bag and fill the bag with the buttermilk.
- Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Over the next 8-24 hours you can turn the bag so each part of the chicken gets marinated, but that’s not essential.
- When you’re ready to roast, preheat the oven to 475 degrees.
Note: Next time I’ll place my cast iron or chefs’ pan in there so it gets piping hot. You hear the sizzle when you place the chicken on the pan.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. You can lightly rinse it if you want.
- Place the bay leaves, onion and lemon in the chicken’s cavity.
- Truss the chicken by placing a 12-inch length of butcher’s twine with its center in the small of the chicken’s back. Tie the twine around each wing tightly and then flip the chicken over and use the remaining twine to tie the legs together as tight as you can.
- Drizzle with a little olive oil, season with salt and pepper or alternative salt seasoning and place the chicken in the pan carefully to make sure the legs will fit as below described and the handle is towards you.
- Place the pan in the oven with the legs pointing toward the back left corner and close the door. You should hear the chicken sizzling pretty quickly.
- Roast for 15 to 20 minutes. When the chicken starts to brown, lower the heat to 425 degrees and continue roasting for 30 minutes and then move the pan so the legs are facing the back right corner of the oven.
- Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you cut between the leg and the thigh. If it starts to get to brown for your taste you can always make a loose tent with tin foil.
- When the chicken’s done, remove it to a platter and let it rest for 10 to 15 minutes before carving it
Thicker Instant Pot Chili
I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.
I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.
- lb ground meat
- 16oz tomato sauce
- Small to medium size onion roughly diced
- Pinto Beans
- Tablespoon chili powder
- teaspoon granulated garlic or garlic powder
- teaspoon smoked paprika
- ½ heaping teaspoon cumin, I like this stuff
- Salt and Pepper to taste
- ½ Small Red pepper roughly chop or more your choice
- Freshly ground cheddar
- Thinly slices scallion
Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.
Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize. I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off. It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.
Good for a bowl or a burrito or a taco.