Tag Archives: Chef

European Chicken Casserole: Sober and Broke Chicken

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Sober and Broke Chicken

When food blogging or “flogging” (ok, no one calls it that), it can be easy to get stuck on one particular ingredient or type of food. For instance, when you are feeling snacky…you may follow up a post about Ramen Noodles with a post about Taco Dip. Just sayin’…

Every once in a while though, preparing a meal that represents multiple food groups and is actually somewhat balanced, is the prudent thing to do. I tried to get my Julie and Julia on the other night and found that, similar to the movie, when you try to emulate someone as great as Julia, anything and everything can and will go wrong – like my oven breaking.

The meal, despite several mishaps, misfires and bouts of creative engineering, tasted and even looked pretty delicious. The recipe wasn’t followed, the oven didn’t work and patience wore thin, but in the end it was worth it. What began as an attempt to make classic Coq Au Vin, ended with the discovery of a new favorite recipe – Sober and Broke Chicken.

Sober because I didn’t have the suggested wine necessary for Coq Au Vin. Broke because while most of the herbs are the same, I used veggies that were already in the house rather than grabbing Pearl Onions and Button Mushrooms (honestly France, we get it…you’re fancy).

Sober and Broke Chicken

3 Cups Water
4 Bouillon Cubes
3 Assorted Bell Peppers, Thick Sliced
1 Red Onion, Thick Sliced
10 Large White Mushrooms, Quartered
20 Baby Carrots
1/2 lb Fingerling Potatoes, Quartered
4 Semi-Boneless European Chicken Halves
Olive Oil, to coat
Whole Wheat Flour, to coat
Salt and Pepper, to taste
1 Tbsp Butter
8 Sprigs Fresh Thyme, Diced Leaves Only
2 Sprigs Fresh Sage, Diced Leaves Only
2 Sprigs Fresh Rosemary, Diced Leaves Only
1 Tbsp Fresh Garlic, Minced

Preheat Oven to 375°

Fresh Veggies and Herbs

In a large pot, bring Water to a boil and dissolve Bouillon Cubes. Add Bell Peppers, Red Onion, Mushrooms, Carrots, Potatoes.Reduce to simmer, stirring occasionally. (Whisk in 2 Tbsp Flour or Corn Starch to thicken broth as desired)

Pan Sear Chicken

Cut Chicken Halves; separating the wing from the thigh. Lightly rub Chicken with Olive Oil and Toss in Whole Wheat Flour, Salt and Pepper – shaking off excess. Heat a large saute pan over medium high heat. Melt butter, evenly coating the pan. Pan Sear Chicken for 2 minutes per side.

Sober and Broke Chicken Casserole

Place Chicken in an oven safe casserole dish. Pour Vegetables and Broth over and around the Chicken. Bake for 30-35 minutes, spooning broth over dish occasionally.

It's not Coq Au Vin...but it's Delicious!!

Crab Cakes: Keep Summer Alive

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Jumbo Lump Crabcakes

The nights are getting cooler and responsibilities are looming just on the other side of Labor Day Weekend! As summer comes to an end and we snap back into reality, there are a few tricks that you can play on your belly to make it feel like the season of sun will carry on. My favorite tummy trick is to continue eating traditional summer season foods (like seafood with bright citrus flavors) well into the fall and ignore that fact that back-to-school supplies have taken over the aisles of stores once lined with coolers and beach chairs. Its the culinary form of wearing white after Labor Day.

Today’s Subject: Crabcakes! No summer gathering (at least where I’m from) is complete without a delicious crab cake. Chris Heinz, our expert seafood chef, developed two simple recipes to recreate delicious toppings for this summer seafood classic!

Tarragon Lime Remoulade Sauce

1 Cup Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Capers (finely chopped)
1 Whole Large Hard Boiled Egg (finely chopped)
Pinch of Fresh Tarragon to taste (finely chopped)
Pinch of Fresh Parsley (finely chopped)
1-2 Tbsp Fresh Lime Juice
1/2 tsp Lime Zest
1 Tbsp Shallots or Green Onion (finely chopped)
Dash Hot Sauce to taste

In a small bowl, combine all prepared ingredients and mix well. Season with salt and pepper to desired taste. Keep chilled until ready to serve. Makes 4 servings

Orange Butter Sauce

1/4 Cup Orange Zest (about 3 oranges)
1 1/2 Cups Fresh Orange Juice
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 Cup Butter, chilled and cut into 1 inch pieces

Stir together first four ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat for 20 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately with crab cakes. Makes enough sauce for 3-4 crab cakes.

Crisis Averted: Airline Meals, Wedding Fare and Fast Food

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Lemon Creme Salmon and Seasonal Vegetables

There are many meals that we look forward too. From my favorite restaurant to Thanksgiving Dinner, I have no trouble making the following unsubstantiated claim: A special meal is the most anticipated event…that can be discussed within this family audience.

On the flip-side of that coin are the meals that we don’t anxiously await. There are several dining experiences that fall into the less than favorable category. As a self-proclaimed At-Home-Chef, I genuinely fear meals produced in bulk. Airlines, Weddings and Fast Food Chains are the worst offenders; churning out expensive gruel for the masses. Survey Says: I’d rather cook at home!

AIRLINES

Most airlines have gracefully bowed out. Instead of 1980′s in-flight meals of Beef Salisbury, pilots and passengers now feast on Nabisco snack packs and unlimited peanuts. The change is a welcome one because as hungry as I might be during my travels, I’m never hungry enough to subject myself to hot on top, cold in the middle, congealed proteins over rice! (As usual…no strong opinions on the matter).

WEDDING FARE

Would you like Chicken or Chicken? While reception dinners used to be pretty straight forward, in recent years, wedding food has become a bigger deal than the ceremony. But, whenever large quantities of food are created…it is difficult to create a consistent dining experience. In short, I’m not married to the traditional wedding meal. With steaks ranging from mid-rare to well-done and appetizers that range from the perfect amuse-bouche to pigs in a blanket that look like overcooked thumbs, there are a million ways to go wrong.

However, my last few wedding experiences have far surpassed my expectations. Munching on everything from tender Colorado Rack of Lamb and White Asparagus to expertly seared Lemon Creme Salmon with Seasonal Vegetables. I even found myself taking mental notes on steal-worthy recipes like refreshing Tuna Wonton Crisps and Buffalo Chicken Lollies.

The key for bulk catering preparation is to keep it simple. A plate with too many elements makes it difficult to control consistency. Dishes that work well “Family Style” also work well for weddings, birthdays and other catered events – - especially if you are the one cooking. Authentic rustic dishes are always pleasing to THIS crowd of one.

FAST FOOD

From special events to nothin’ special…Fast Food Restaurants have also become somewhat lackluster. My father used to describe his bright-eyed, childhood excitement when he was able to go to McDonald’s – - a luxury that his family could rarely afford; even though this was the time when a quarter pounder could actually cost a quarter! By the time I was a kid, fast food chains had become the sixth food group. Today, many families consider a drive-thru burger and fries “dining out”.

I’ve said it before and I’ll say it again…what is happy about a $10 happy meal? If you order off of the dollar menu, fast food costs have gone up while quality seems to have taken a turn (to be polite). Even with the advent of healthy alternatives and cafe style drinks, the high cost of “low cost” family meals is not necessarily worth it.

UNLESS…unless you go to Five Guys! A shining jewel in the tarnished crown of fast food eateries. Fast…yes. Convenient…yes! Delicious…Yes! Affordable…YES! Healthy…calm down, you’re at a fast food place. From delicious, real beef patties to the best natural cut fries I’ve had, Five Guys elevates fast food to an art and is worth every penny. Crisis Averted!

Herb Pesto Pork Chops with Chef Victor

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The other white meat is delicious in this Herb Pesto recipe from Chef Victor Orsini. He parts with tradition and prepares a light, lovely and easy to recreate Herb Pesto Pork Chop. I loved it…I hope you will too!

Pork Rib Chops with Rosemary, Thyme, Garlic, Lemon Zest, Salt and Pepper.

Travel Log: Boston

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Lolitas Sour Apple Cotton Candy with the check? Yes, Please!

Being a native Bostonian, it may seem odd to do a travel log about the city where I spent 28 years of my life. However, since moving to New Jersey and becoming immersed in incredibly different surroundings, every once in a while I get a hankering for home. Boston is one of those places that it always feels good to come back to. There is a reason that Cheers! was based in our historic city. Everyone really does know your name.

When you live there, the fact that everyone knows everyone can be a little daunting. But, in the same sense, it is a place where word of mouth is a way of life and it leads to some amazing experiences. For me, most of those experiences involve a fork and knife or an oversized wine glass (side note: oversized wine glasses + polite pour = disappointed patron). Boston has a restaurant at every other street address and while there are plenty of hot to trot scenester places, it is the hole in the wall, blink and you miss it restaurants that remain the amazingly well kept secret of the city’s “I know a guy” network.

Hotel Recommendation:

The Custom House Boston. Located on the edge of Fanueil Hall/Quincy Market! Usually a townie such as myself wouldn’t recommend a hotel in such a touristy area, but this one is amazing. For a reasonable price you can have city or harbor views, stay close to restaurants, walk to popular nightlife spots and even take a tour when no one is looking. The hotel itself is gorgeous and features an awesome clock tower, circular museum and traditional rooms.

The Onyx Hotel: This boutique hotel is perfect for a couple that is one part sports nut, one part cosmopolitan. It is steps away from the Garden – - home to the Boston Celtics and Bruins. On the other hand, they host a wine hour every evening in the lobby. Being a fan of sports and wine, for me this hotel is definitely the best of both worlds. The funky decor and swanky colors are an added bonus!

Restaurant Recommendations:

Lolita Cocina and Tequila Bar: Underground restaurant in Boston’s Back Bay where the tequila list is as long as the menu! Instead of mints with your check, you get a massive tuft of cotton candy (brilliant), a complimentary pre-dinner concoction of tequila on smoking dry ice cleanses your palate and everyone in the place looks like they showed up to shoot an ad for the restaurant. On top of the wow factor, the food is absolutely delicious!! Steal-Worthy Recipe: Salmon Coco (Grilled Salmon with Lime Broth served over Black Bean and Plantain Mash)

Cafe Pompeii: The North End is known for amazing Italian food. Cafe Pompeii isn’t amazing, but it is worth stopping by to see the enormous line of 20 somethings winding down their night with an oversized slice of pizza or a rice ball with sauce (sounds awful…but it will make for a softer landing if you’ve been out all night). Steal-Worthy Recipe: who cares its 2:00 am!

Zen: Sushi in Boston can be found on every corner. Some of the well known Sushi spots like Oishii and Fugakyu are delicious, but not necessarily worth the astronomical price. Zen is located right off Boston Common and a block from the State House. Tiny and tucked away, you could walk right past it…DON’T! The sushi is delicious, probably because they get a fresh catch in daily and they have amazing fruit-infused sake (Plum = Yum). Steal-Worthy Recipe: Can’t make sushi, but if I could, it would be the Tempura Shitake Mushroom Maki or the Crazy Maki.

For those of your who choose to Dine In, as I often do, there are a ton of small markets throughout the Boston neighborhoods that specialize in authentic ingredients!

Chicken Sausage and Linguini

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While pasta is probably one of the easiest meals to make and to share, it can get a little repetitive. There are only so many times in a month that you can have spaghetti and meatballs! I like to switch it up with a lean meat alternative that adds a different flavor to the meal. Chicken Sausage is a great substitution because it is hearty and filling but not as heavy.

½ Pkg Whole Wheat Linguini
1 Tbsp Olive Oil
1 Medium Onion, Sliced
1 Clove Minced Garlic
½ Cup Mini Portobello Mushrooms, Sliced
4 Links Chicken Sausage Stuffed with Feta and Spinach, cut in bite-sized pieces
3 Cups All Natural Tomato Sauce
½ Cup Fresh Basil Leaves, Chopped
Shaved Parmesan Cheese

Boil pasta according to package directions. (OPTIONAL: Add bouillon cubes and olive oil to water for flavor). Add Olive Oil to a deep sauté pan over medium heat. Add Onions, Garlic and Mushrooms. Sauté for 2 minutes, stirring constantly, and add Chicken Sausage. When you have a nice sear on the sausage, add in Tomato Sauce and Basil. Reduce heat to low and simmer for about 15 minutes. Toss with Linguini and top with Parmesan Cheese.

LOVE LOVE LOVE Severino's Handmade Pasta

Seafood Recipe Series! Mahi, Pink Snapper & Swordfish

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Check out this chef-prepared seafood series! Chef Victor Orsini creates three different seafood dishes with easy and delicious recipes! Get tasty ideas for Hawaiian Pink Snapper, Baked Mahi Mahi and Oven Steamed Swordfish!

Baked Hawaiian Pink Snapper marinated with Lime, Brown Sugar, Honey and Olive Oil.

Mahi Mahi with a Chimichurri Sauce of Lime Juice, Cilantro, Garlic, Olive Oil, Salt and Pepper. Served over Garlic Spinach.

Oven Steamed, Wild Caught Swordfish with red onion, roasted peppers, fresh oregano, basil, green chili peppers, garlic, balsamic vinegar and butter.

Sesame Soy Chilean Sea Bass

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Seafood for breakfast is the perfect punch of protein to give you energy throughout the day. Sometimes I just can’t eat another egg or bowl of cereal! Since Saturdays are perfect for experimenting (and shopping in the international foods aisle), today was the best day to try Chilean Sea Bass in the morning. I paired it with a simple fruit salad to feel extra fancy!

 

Sesame Soy Chilean Sea Bass with Fruit Salad

Sesame Soy Chilean Sea Bass

2 portions Chilean Sea Bass
1 Tbsp All Natural Butter Substitute
1/4 Cup Sugar Free Peanut Butter (creamy)
2 Tbsp Low Sodium Soy Sauce
2 tsp Sesame Oil
1 Tbsp Toasted Sesame Seeds
1 Tbsp Rice Wine Vinegar
2 tsp Minced Garlic
Whole Orange Slices
Halved Strawberries
Whole Blueberries

Preheat oven to 375. In a bowl, whisk peanut butter, soy sauce, sesame oil, sesame seeds, vinegar and garlic until completely mixed. Melt butter substitute in a saute pan over medium-high heat. Sear Chilean Sea Bass for 2-3 minutes per side, basting with pan juices, until a light golden brown. Move Sea Bass to an oven safe dish and coat with sesame soy mixture. Bake in over for 10 minutes, basting halfway through with pan juices.

Place Chilean Sea Bass on one end of the plate.Slice half an orange, cut strawberries and place with blueberries on the other end of the plate. Squeeze remaining orange juice over fish and fruit salad. Garnish with fresh mint if desired.

 

Sesame Soy Chilean Sea Bass with Fruit Salad

Black Angus Ribeye Steak with Thyme and Butter

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Chef Victor Orsini is back in the kitchen preparing Black Angus Ribeye Steaks. The pan-seared preparation with butter and herbs is a decadent and delicious way to make any of your favorite cuts. The video also includes some great tips for making a restaurant quality steak at home!

What you will need:

  • Black Angus Ribeye Steaks
  • Salt & Pepper to taste
  • Butter
  • Thyme
  • Garlic

Tune in to this clip for tips to make your next steak a true dining in experience:

  • Allow your steak to reach room temperature before broiling or pan-searing. This is the best way to get a truly tender steak.
  • Use a heavy bottom pan to allow the heat to distribute evenly.
  • Pan sear on high heat to break down connective tissue properly and avoid a chewy steak.

Grilling In! Baked Burgers

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Everyone has a different way to cook even the simplest dishes. Some of my favorite recipes include a few staple ingredients done up in an uncoventional way, so this video really appealed to the culinary adventurer inside. Chef Victor whips up delicious black angus burgers in a brilliant way and provides a great alternative to grilling in the snow and freezing your burger buns off!