Buttermilk Chicken Fingers

For the Chicken

Take boneless skinless Chicken Breasts and Cut into Strips about 1/2 wide

Marinade for a few hours in buttermilk or up to a few days

When your ready to cook them, remove from buttermilk and reserve the buttermilk

Place them in Seasoned flour (flour, salt, pepper, and any other herbs or spices), coat well on all sides

Dip them back in the butter milk and then coat them again in your seasoned flour

In a deep saute pan, heat vegetable oil (1/2" deep) over medium high heat, test the oil heat by sprinkling a little flour in it and watch to see if it begins to brown, adjust heat up or down depending on how hot your oil is.

Place a few pieces in the oil, don't crowd the pan though, brown on one side, then turn and brown on the other side.

Remove from oil and place them on a wire rack, finish browning all the chicken strips.

Once all fingers are browned and resting on the wire rack, then put them into your oven and bake at 425 degrees for 8 minutes, remove a thick chicken strip and cut into the center, when it's no longer pink, remove from oven and serve,

I served it with french fries, sauteed Squash, and hollandaise sauce.

Pan Seared Scallops and Cheesy Soft Polenta

To sear scallops, start with a very hot pan, add just enough oil to coat the bottom of the pan.

When the oil starts to smoke, add your scallops and turn the heat down to medium high.

Sear 2 minutes, then turn.

When the scallop feels firmer or begins to give of a milky white liquid they are done.


For the Polenta

I brought 1 cup of Milk to a boil, reduce the heat and begin whisking in about 1/2 cup of Semolina Flour.
You may not need the whole 1/2 cup of semolina though.  When you add the semolina, add it slowly while whisking.  Once the Polenta begins to thicken stop adding flour.

At this point I start adding cheese, Parmesan, mozzarella, cheddar are all good cheeses to  use. Just choose what you want and add as much as you would like.

If it has become to thick simply thin it out with additional milk, water, or chicken stock

Season with Salt and Pepper, add any herbs or other desired ingredients to add flavor and keep warm until your ready to serve.

Thai Curry Rubbed Pork Tenderloin with Lemon and Thyme CousCous

About 1 - 2 hours ahead of time rub the Cleaned (silver skin removed and other connective tissue removed) with the following Curry rub

Rub:
4 T. red curry paste
1. tablespoon lemon juice
1 tablespoon Chicken stock or water


Rub the marinade all over the pork tenderloin, then wrap in plastic wrap and refrigerate.

 Separately bring salted water to a boil, reduce the heat to a rolling boil.  Add your couscous, and stir.

Cook like pasta, for about 4-6 minutes, when it tastes done, drain and set aside or toss will oil and refrigerate.

Heat your grill on high, sear both sides of the pork, reduce the heat and close the cover. Continue cooking pork with indirect for 15 - 20 minutes or until done (internal temp should be 137 - 150 degrees)

Set aside to cool for 5 minutes before slicing.

To Finish the couscous, heat olive oil over medium high heat, when hot, add couscous, garlic and saute 2 minutes.  Add white wine ( a few tablespoons will do) and allow it to cook out.  Add fresh Thyme and a squeeze of lemon.  Season with Salt and Pepper to taste, and finish with a nice knob of butter.  Yummm, butter!

Ciabatta Bread

3.c bread flour
1.c. warm water
1.5t. kosher salt
.25t. Dry active Yeast

In a mixing bowl, add salt, flout, and yeast, then create a little will for the water in the middle and then add the water

Mix with a fork to form a rough dough, then with moistened hands knead the dough for 2 or 3 minutes.  (the dough will be quite wet, by keeping hands moist the dough will stick less to them)

Remove the dough from the mixing bowl, then add 2T. olive oil to bowl and use your hand to coat the sides of the bowl.

Return the dough to the mixing bowl, coat all sides of the dough with oil. Cover with plastic film.

Now you have two options:

1) Place in a warm area (80 - 90 degrees) for 6 - 8 hours, until doubled in size


2)Place in a cool area (60 - 70 degrees) and allow to proof for 12 - 16 hours or until doubled

After it has been proofed by the above methods, pour the dough out onto your counter and do this gently by loosing the sides with a moist hand.

Now fold the dough in half, then in half again in the other direction.

Cover with oiled plastic wrap, and let rise 30 minutes, uncover and fold the dough in half again.

Generously dust the dough with flour, cover with the plastic wrap and let it rise for another30 minutes

Preheat your oven to 450.  Have your baking sheet in the oven as well as a small pan on the bottom (you will place 6 -10 ice cubes in this to create steam at the begining of baking)

Uncover the dough and split down the middle the long way.  Brush off excess flour with a brush.  Take out your hot sheet tray for baking, dust with corn meal.

Scoop up your dough with two hands, gently stretch it to about 12 inches and set it on you baking sheet, do this again with the other loaf.  Gently reshape the loaf.

Place in hot oven, add your ice cubes to the tray to create steam and allow to bake for 20 minutes. (r

Check on bread at 20 minutes, and remove the steam pan, rotate if needed and bake up to 4 more minutes.

Done bread should feel light and almost hollow.

Allow to cool on wire racks, then either seal in a plastic bag or freeze for later use.

Braised Beef Short RIbs

About a Day ahead of cooking I marinated these thick cut bone-in short ribs in Soy Sauce, thyme, bay leaf and fennel seed.

Remove from marinade and allow to drain a few minutes, then roll all sides in flour and shake off the excess.

Heat your braising pan and add a about 2 tablespoons of olive oil, then add 2 tablespoons of butter.  Once oil is very hot, sear each side of the short rib for 1-2 minutes or until well seared and brown, remove from pan and drain the fat but reserve the left over bits from searing. 

Add about half a julliened onion and lightly cook, deglaze the pan with 4 ounces of white wine and reduce for 2 minutes.

Return the ribs to the pan, meat side down.  Add Roasted Chicken stock and to the pan to about half cover the ribs. Season with salt and pepper, add a few thyme sprigs and a bay leaf or two, about 1 teaspoons of fennel seed.

Cover and bring to a low simmer.

After about 1.5 or 2 hours turn ribs over (bone side down now) and continue cooking 1.5 - 2 hours or until meat is fork tender.

Once meat is done, remove it from pan.  Reduce the braising liquid until it is very flavorful, then thicken it by whisking in brown roux (brown roux is equal parts butter and flour that is heated in a saute pan until lightly browned).

I served this with mashed potatoes and roasted gold beets but you can serve it with anything you prefer.

Roasted Chicken Stock

Stocks are very important when making food for several reasons. They are the base for making many more delicious dishes because they are flavor builders, meaning they add flavor, color, and wholesomeness to soups, rice, braised foods and more.

Stocks are also a way to utilize scraps and bones.  You can make stock from beef, veal, chicken, duck, and even pork bones.  I also will make stocks from vegetable trimmings and with mushroom steams which have a lot of wonderful flavor.

Above is an example of a roasted chicken stock, I prefer to do a roasted chicken stock (rather than a raw bone stock) because I feel it adds further complexity and deeper color and it is a good way to utilize bones from when I roast a whole chicken (which is how I generally prefer to buy my chicken).

Here is what to do with bones from one whole chicken (it can be larger than this if you have the bones for it).

1 - carcass of a chicken (they can be raw or from a previously roasted chicken)
2/3 - medium carrots, roughly chopped
2/3 - stalks of celery (or it equivalent, i usually use the tops and save the center of the stalk for later)
1 - medium or large onion diced (I usually don't peel the onion either)

Then I will put the vegtables on the bottom of a large sheet tray and lay the bones on top


Break the body of the bird up to make the pieces a little smaller and easier to roast and to fin into your pot.


Roast in a 425 - 450 degree oven 10 - 15 minutes until some browning has occurred (cook a little longer for raw bones)

Remove from oven and place all ingredients in a large stock pot, cover with water about 2-3 inches above the product. Add whole peppercorns, a few bay leaves, I like to add a few thyme stems (parsley or other herb stems can be added here as well.

Turn your range onto medium heat and bring to a gentle simmer, reduce heat to medium/low or so it occasionally will produce bubbles.

During the first hour or two skip off the foam from the surface (these are impurities but they won't harm you if you skip this step)

Simmer your stock for 4-6 hours, strain out the product when finished and chill over night.  In the morning skim off and fat from the top and enjoy your fresh stock or what I often will do is I will use my food saver to package 1 quart bags and then I will freeze them.  Then you can quickly thaw them out when you need some stock.

Coffee and Pepper Rubbed New York with Orzo and Broccolinni

Tonight I made a dinner for my self that I thought was quite simple yet moderately complex because I had already made the rub, orzo and dried tomatoes.

For the Rub:
Combine equal parts coffee and Black Pepper in a spice/coffee grinder. Grind until of a medium-fine courseness.

Season the steak with salt, then thoroughly rub steak with coffee/pepper rub.

Grill over high heat, 5 - 6 minutes each side or until desired temperature is reached

For the Orzo:
Bring water to a rollling boil, add orzo, stir frequently for about 6 minutes or until done, drain and then chill in the fridge until later

Separately dice bacon, and add to  saute pan, render fat and cook until medium crisp, then add a little olive oil and heat.  Add diced sun dried tomatoes, garlic,  and saute briefly, add orzo and continue to saute 2 minutes.  add a few ounces of white wine, top with mozzerella cheese, cook out the wine until cheese is melted add chopped parsley a squeeze of lemon juice and a touch of soy sauce to finish

For the Broccolinni:
 Marinade in Soy sauce, jalapeno, and pepper for 30 minutes before grilling

Add to hot grill for last 6 minutes of steak cooking time.