recipes

Smoked Spatchcock Chicken
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Smoked Spatchcock Chicken

We were at Market Basket and they had Spatchcock chicken on sale so I thought that for father’s day I’d try gas grill smoke. Then we went to whole foods across the street for our berry fix only to find something unusual, the chicken was 50 cents cheaper at whole foods.

Oh well a few less cherries and I made up the difference.

Anyway I marinated the chicken in buttermilk for about 3 hours. I usually have the powered form in frig. I also prefer longer buttermilk timing but whatever. If you’ve never tried the butter milk on chicken I strongly recommend.

Dried with paper towel, rubbed some olive oil and then a dry rub , extra salt and pepper.

I prepared cherry wood chips in a tin foil pouch with a few holes punched in, placed on one side of grill on top on I think they are called flavor enhancers and replace the grill. on the other side i put a foil tray with water in it, turned on the grill high on chips and medium to heat up the water on the other side. after a few minutes I turned the water side off the middle to low and kept the chips on high.

The temp stayed around 275 the smoked started billowing out and when that dissipated I slathered the chicken with some BBQ sauce. all in all it took a few hours until the temps where around right 165ish for breast and 180 for thigh. I let it sit in cutting board for a while before cutting up. I crisped up the chicken wings and Sofie, Gail and Mike came over with ribs so we heated those up. Lyn made an Orzo salad I made some corn.

Oh, It was Sofie approved

Sofie Approved

Father's day treat
Liang Main (Chilled Sesame Noodles)
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Liang Main (Chilled Sesame Noodles)

Lyn found this recipe and thought it would be good for our no meat Monday meal. It was! I love the taste of toasted sesame oil and have never used sesame paste so I thought give it a try. Couldn’t find it in the grocery stores in our area and seeing that there were no chinses markets close enough so it was Amazon to the rescue.

Ingredients

  • 1 lbs. fresh noodles or dry 8 oz..

Sesame sauce

  • 4 tbsp (1/4 cup) Chinese sesame paste.
  • 1 tbsp Mayonnaise.
  • 1 tsp Chili Oil (divided – 2 tsp and 1 tsp).
  • 2 tsp sesame oil (divided 1tsp-1 tsp).
  • 3 tbsp light soy sauce.
  • 5 tsp Chinese/Taiwanese black vinegar.
  • 4 tsp water .
  • 1 tsp Chinese/Taiwanese black vinegar rice vinegar or even wine. vinegar is fine if you can’t find this.
  • 4 tsp fine sugar.
  • 1 tsp garlic crushed.
  • 1 ½ fresh grated ginger.
  • ½ tsp fine salt to taste.
  • 1 tsp ground white pepper or a very generous grind of black pepper to taste.

Other optional ingredients

  • 4 hardboiled eggs
  • 160 g beansprouts (2 handfuls)
  • 4 scallions thinly sliced.
  • Persian or mini cucumber sliced in matchstick size.

Instructions

  1. Bring 3 quarts of slightly salted water to boil in a large pot. Add noodles and reduce heat to maintain a gentle simmer, stirring occasionally, 3-5 minutes until almost tender. See package instructions.  The center of noodles should be firm and slightly opaque.     Meanwhile place 1 tsp sesame oil in large bowl.
  2. Drain noodles very well in colander add to bowl and mix to coat. Transfer to baking sheet and spread into an even layer. Refrigerate until cold, about 20 minutes.
  3. While this is cooling whisk together sesame paste, mayonnaise, 2 tsp of chili oil and remaining 1 tsp sesame oil. Now add soy sauce, vinegar, water, sugar, 1 tsp garlic, and ginger and whisk until smooth.  Season dressing with remaining chili oil and ½ teaspoon of garlic.  Add noodles and toss until well combined.
  4. Divide noodles evenly among serving bowls and garnish your choice cucumber, scallions, eggs and bean sprouts or have these on separate plate for others to garnish how they wish.

Info

Chinese sesame paste and tahini are both made from sesame seeds, but they have different ingredients and flavors:

Ingredients

Chinese sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds.

Flavor

Chinese sesame paste has a stronger, nuttier flavor, similar to unsalted peanut butter and fresh-pressed sesame oil. Tahini has an earthy, slightly bitter flavor, with a toasted sesame seed flavor that’s not as sweet as peanut butter

Standing Rib Roast
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Standing Rib Roast

I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

  • 1 standing rib roast* bone-in (4 pounds, 2 ribs)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
  • 1/4 cup rosemary leaves finely chopped

How

  • For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
  • Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
  • Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
  • Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
  • Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  • This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
  • Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
  • I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
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Quick sort of BBQ Baked Chicken Thighs

I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.

Ingredients for 5-7 skinless boneless chicken thighs

Glaze

  • 1/4 cup ketchup
  • 3 tbsp brown sugar , lightly packed
  • 1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlics , minced
  • *We use this all the time instead of soy

Instructions

  • Preheat oven to 420 F
  • Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  • Line pan with foil (make super easy clean up), place thighs in pan.
  • Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
  • Bake 15 minutes, remove pan.
  • change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
  • Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  • Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
  • Remove and stand for a few minutes (uncovered) before serving.

Sorry we were starving I forgot to take pictures