Main Course

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Spatchcock trial

This Thanksgiving I decided to try spatchcoking the turkey so I decided to try it out on a chicken first. I’ve done something similar before on the grill but had weighed it down with tin foil cover bricks. That was a long time ago but I remember it was fast and tasty. So off to Price Chopper for some last minute Tday supplies and I grabbed a small roasting chicken. After cutting the backbone out and performing some, what looked like CPR, the chicken was flat and ready. I did a Williams’s Sonoma key lime rub sprayed with some oil and threw into a 450 oven. My first inclination was to reduce the heat but more than one recipe I skimmed said no, so what the heck. After about 40 minutes it was up to temp and letting sit for 30 minutes the skin was crispy and the meat, even the white, was moist, juicy and delicious. You can tel im not a white meat fan. In fact we had some chicken sandwiches on our annual drive to Missy and Mark’s DC Thanksgiving. I’m ready for tomorrow bring it on turkey!

I do have to admit that since Lyn shuns apon eating the skin, I removed and made sure there was none left. My stomach let me know about it later but it sure was good going down.

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From The Garden Goulash
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From The Garden Goulash

I had a bowl full of cherry tomatoes, a yellow pepper and a pound of 90% burger from wholefoods and even though Lyn is not crazy about this dish I had a craving. So in this case the heck with her its all about me this time. I grew up calling a similar dish American Chop Suey so I based it a lot on my recipe but i’ve seen it been called Goulash so since this was different I ‘ll call it such.

 

Ingredients

  • 1 lbs of hamburger
  • Maybe 30 quartered cherry tomatoes
  • One yellow bell pepper cored and chops
  • 2 stalks of celery thinly sliced cross wise.
  • 1/2 cup of Lyn’s pasta sauce which included a splash of water maybe 1/4 cup worth
  • 1 tablespoon dried oregano
  • 1 tablespoon basil
  • A pinch or so of red pepper flakes, depending how spicy you like it

I tired something I read on browning the burger and I have to say I think it worked. I flatten the burger out and place on the preheated pan on high with a little oil and browned on that side for a few minutes over medium, turning down the heat to medium as soon as it hit the hot pan.

Flipped it and then started to break up into smaller chunks. this did as I read kept the meat moister. I used to immediately start to chop up the meat. I had already added the pepper and celery and by the time the meat had browned they were limp but still had a little bite to them. Mine was 90% lean so there was very little fat render if you used 80% or lower then drain the fat out.

I then added the spices , tomatoes and sauce  mixing well and brought to simmer then stirred occasionally. 

In the meantime I had a plan I was going to freeze a lot of the meat mixture for a quick easy future bachelor meal so instead of cooking the one pound of elbow pasta I only cooked up 1 cup.  and I only cook for 5 minutes.

When the pasta was done and bowled I scooped the meat mixture on top, mix to coat well it up and then being raised by my dad squirted some ketchup on it.  I know I know I know.

It was quick and easy but did create a bunch of pots and pans but well with. Lyn shook her head and had a salad for lunch.

 

 

 

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Quick steak dinner

Ok Tuesday night and Lyn had taken out a tenderloin out. So I cut up a baked potatoe to make french fries, Lyn was in charge of the brocollirab. Pan seared about 6 minutes in the cast iron pan flipped it and threw it in the oven with the fires for another 5 minutes let sit on cutting board while the fries finished. Everything was done about the same time, Lyn smiled she knows how I love it when everything is done at the same time. It was so tender you could cut

Auggie’s Grilled Mushroom
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Auggie’s Grilled Mushroom

Auggie got me hungry already, and its only 8:15 AM.  She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.

Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread!  How have I never made garlic bread on the grill!!!    😊

This may become regular rotation dinner

grill mushroom 1

grill mushroom 2

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Cured Myer Lemon.

Lyn and I stopped for some Pizza for lunch at a place that for some reason our timing was always off, Volturno. The menu was not your typical pizza joint and they happened to have a buy one get one free deal on Monday and Tuesday. We got salads and the two pizza deal. One was the Lemone was made with Cured meyer lemon, smoked mozzarella, red onion, basil and agrumata. Wow what great combination. I asked how they cured the lemons and when I got home went right to Pinterest. We ended up with a whole pizza to take home the Lemone is the part on bottom.

https://pin.it/5zsk6swlzcdijo.

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Delicious pancakes goes way back to Mom but my twists

Sorry I know it been up for awhile I forgot about it.

My mom used to make us what she called delicious pancakes. She would do a heaping table spoon of flour, same cottage cheese one egg and cook them up the delious part to get us to eat cottage cheese is sprinkle sugar on top.

Then along came the Ducan diet experiment and here is my take on this and there are many but recently my favorite breakfast has been

two table spoons oat bran,

two heaping tablespoons cottage cheese,

2 table spoons egg whites,

large pinch or small handful of sunflower seeds

sometimes a pinch of cinimon.

Mix together , melt a little butter over high heat,

imediately lower to medium heat.

Cook until it slides around maybe a few minutes. This is the tricky parts and does take a few times to learn. Flipping when it slides but notice if it is jiggley, sorry to get so technical, wait…when it is not jiggly flip cooking for a few minutes. Top with a spalsh of maple syrup, not to much just a hint. Thia is for one serving.

You can use this for waffles also but Lyn found what she says is better will post another time. I found that 1/4 cup of everything was good for an individual waffle maker but was in the heavy side will try what Lyn found later.