This is the second half of the Garden Gate Chicken Provencal spice mix I used the other day. There is a coating mix to shake the chicken in then fry it. Once the outside is crispy, add a 28oz can of tomatoes, cut up, and the second herb packet contents. Simmer for 30 minutes and serve with rice. I also steamed broccoli, cooled and reheated it in olive oil with some salt. For such a delicious meal it takes almost no effort.
Sunday, October 30, 2016
Kevin shot a deer on his latest hunting trip and he brought us the liver. Fresh liver from a young deer is sweet and tender without a hint of gaminess. I tried to cut the veins out first without much success. Slicing it up and then cutting out the veins was more successful. Then I soaked the slices in salted milk for 30 minutes or so while I was getting everything else ready. I cooked up some bacon ends and caramelized an onion then removed them from the pan. I let the liver drain for a few seconds before dropping in the flour. Coated it and laid it on the counter. When the pan was hot I laid it all in the pans at once. It took two pans.
The potatoes were boiled in salted water, drained and buttered. The peas were frozen, cooked in the microwave and finished with salt and pepper. Ordinary tomato ketchup is the condiment.
It was really good. If you get a chance to try a fresh deer liver, take it.
A nice roast pork. It's day 2 after the operation on my hand so I couldn't do a lot. No brining. I just salted it and slow cooked it at 300F for 2 hours. I had to up to the temperature to 325F for the last 20 minutes to get it to finish on time. It worked, it was cooked through and juicy as can be. The potatoes and carrots browned nicely too. I all I did was toss the potatoes in olive oil and salt first then add the salted roast to the pan and put it in the oven. The corn was frozen and done in the microwave. The condiment is Fern's home made ketchup. It's sort of a tomato chutney but really good.
If I had suckered Fern into peeling the potatoes it would have been no work at all! It was as delicious as it looks.
Tuesday, October 25, 2016
Friday, October 21, 2016
Kevin brought the halibut. I had to take the skin off, fortunately it was easy. Mashed potatoes with butter, salt and whipping cream. Broccoli steamed, cooled and reheated in olive oil. Under the fish is a simple sauce of 1/2 dijon mustard to 1 whipping cream with salt and pepper. Bring to a simmer and thicken. The fish is first dredged in flour, salt and pepper. An egg and a teaspoon of dijon mustard whipped up. Dip the floured fish in it and toss it in the coating
1 bread crumbs
Place in hot frying pan for 2 minutes each side then put in a 350F oven for 10 minutes.
I also made quick pickle carrots for Martin.
2 parts water
1 part vinegar
Dissolve the salt and sugar. Soak carrot sticks in pickling liquid. He liked them.
I also made fresh egg custard ice cream and meringues for dessert but didn't photo it. Everyone loves meringues it seems. Here are the first four plates on our new dining room table.
Thursday, October 20, 2016
Tuesday, October 18, 2016
I wanted the simplest meal I could come up with so rice in the microwave works great. Steamed broccoli is pretty easy. Steam for 4 minutes, quickly cool in cold water then just before plating reheat in olive oil. It gives broccoli with just a bit of crunch and great flavour.
The chicken I salted, seasoned with Cajun spice and brushed with olive oil. Then I roasted it for 25 minutes at 325F. While I was waiting for that to come together I decided I should use up that avocado in the fridge. I mashed it, added a pinch of salt, a few drops of lemon juice and a tablespoon of sour cream. Then to get creative I added far too many drops of Tabasco Sauce to spice it up. It was far too hot by itself but I plated the chicken on top of it and it turned out great. The chicken tempered the spice in the guacamole and they tasted great together. Fern said I could have put the guacamole in the rice too. That's odd because he usually likes plain white rice. Definitely a recipe to make again.
Friday, October 7, 2016
This meal took less than 30 minutes to prepare. First, put the rice on with salt and olive oil. Just before plating I stirred chopped parsley into the cooked rice. Pork souvlaki from Mitchell's just needs to be brushed with oil and BBQ'd for 3x3x3x3 minutes and medium high heat.
Greek salad was tomatoes, red onion, cucumber, black olives, cow feta, parsley, salt, black pepper, olive oil and lemon juice.
When I was plating I realized I forgot to buy sour cream for the souvlaki so decided to try Fern's spicy homemade ketchup. The sweetness was a bit odd at first but the heat helped and it tasted really good together with the souvlaki.
Salisbury steak in a mushroom gravy. I seasoned the ground beef with garlic, salt and black pepper, brushed the patties with olive oil and BBQ'd them. The gravy was a diced onion caramelized with crimini mushrooms in a frying pan. A teaspoon of flour and teaspoon of beef stock powder and cook the raw flour taste off, add some butter to cook the flour if needed. Then add a cup of water and bring up to a simmer. The wide pan lets it reduce and thicken quickly. Just before plating turn off heat and add a pad of butter to the gravy and stir in while it melts.
The fries were fresh cut russet potatoes deep fried to golden crispiness. The beans were boiled and finished with butter, salt and black pepper.
This was really good.
Monday, October 3, 2016
Lamb chops salted and brushed with oil then BBQ'd on high for 2x2x2x2 minutes to get crossed grill marks. I think I got the marks unidirectional by mistake but they tasted the same.
Mashed potatoes: peel, boil, mash, salt, butter, milk whip with a fork. If you over process potatoes you turn them into a thick gluey unpalatable paste.
Brussels sprouts were steamed, cooled and reheated in olive oil. I would have added a little lemon juice but I mixed some fresh mint, salt, sugar, water and vinegar for the lamb and let the acid in that perk up the sprouts.
Really easy, really good meal. And the dog loves the bones!
Sunday, October 2, 2016
Mitchell's pork cutlets again. They're good, inexpensive and easy. All I have to do is get a frying pan oily and hot and fry them till crispy. The cabbage was steamed then fried in olive oil and a little white wine vinegar, a few leaves of spinach thrown in the clean the fridge.
Mashed potatoes were peeled, salted, boiled, drained, mashed, buttered, milked and whipped with a fork.
Fern's ketchup was wonderful with the pork and the cabbage.
Chicken thighs are surprisingly inexpensive and really quite tasty. I left the coating a bit too thick in spots so they're a bit blotchy but they tasted great! To coat them I mixed up a tablespoon of flour, teaspoon of salt, two teaspoons paprika, fresh ground pepper and one teaspoon of poultry seasoning. I shook the thighs in a bag of that, dipped them in milk and rolled them in bread crumbs. Roasted them at 400F for 40 minutes. They could have used a bit more salt.
Scalloped potatoes were thinly sliced and layered with flour, ground garlic, onion flakes and chicken stock powder. I filled the dish with milk just to the top of the potatoes and put it in a 400F oven for over an hour. It was just enough.
Frozen peas cooked in the microwave and served with salt, butter and black pepper.
We both really enjoyed this.
Leftover pork roast from the other night. Onion, celery, mushrooms, bean sprouts and red peppers sweated with a bit of flour and beef stock. An ounce of water to wet the pan and make it a little saucy. I boiled some chow mein noodles for a couple of minutes, drained and added them with soy sauce and oil. Toss and serve.
Dave had a nice breaded chicken breast with a delightful asiago cheese sauce on the buffet last time at the Laughing Oyster. Fern loved it so I wanted to try to make something similar. I caramelized a diced onion and added a diced clove of garlic. Chicken stock powder and a teaspoon of flour. A quarter cup of butter to cook the flour in. Slowly whisk in a cup of milk to make a nice sauce. Add up to a cup of grated asiago cheese. Add a pinch of salt and taste. Mine was a bit too much asiago cheese and little too pasty. Next time I'll use less cheese and maybe some stock and white wine.
The cauliflower I steamed, cooled and reheated in olive oil. I never had good results with cauliflower till I started doing it this way. Now it comes out cooked with just a little crunch. Perfect. Basmati rice on the side smothered with sauce.
The salad is just spinach and mushroom with a white wine vinaigrette and grated asiago cheese. Asiago is a bit poopy tasting so parmesan would have been better.
Good for a first try with a new cheese.