Buffalo Chicken Dip

Buffalo Chicken Dip

 Superbowl is just around the corner, and if you are looking for something different to make this year, try this Buffalo Chicken Dip.  It's stream lined, easy to make, a "no brainer".    Use as a healthier alternative to fried chicken wings.

 

Ingredients

4 oz Cream Cheese, softened
1/2 cup sour cream
1/2 cup Frank's Redhot sauce (or 1/4 cup other hot sauce)
2 cups shredded rotisserie chicken. Buy this at the grocery store already cooked.
1 teaspoon celery seeds
2 to 3 scallions (green onions) chopped including the green part
1/3 cup shredded sharp cheddar cheese
2 tablespoons (or to taste) Crumbled blue cheese  
Celery Sticks, Carrot Stick, Crackers of choice for dipping

 Directions

Mix  softened cream cheese,  sour cream and Frank's RedHot sauce (or 1/4 cup other hot sauce); fold in  shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.

Island Pork Tenderloin

Can I just tell you that I LOVE THIS DISH!  This pork will blow your mind - it is so full of flavor.  The unique combination of ingredients come together to make the most delicious pork!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

Island Pork Tenderloin

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet (such as a cast iron skillet) over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

Balsamic Pot Roast

 
The balsamic vinegar really makes a huge difference in flavor AND  it helps to tenderize the meat as well.  This is one the best pot roast I've  made, if I do say so myself.  I know pot roast isn't exciting, but give this version a try - you won't be disappointed!  It is a great Winter Comfort Food

Balsamic Pot Roast

3 lbs beef chuck roast, boneless 
Garlic Powder & Pepper seasoning (You can find this mix in the spice section, if not, just combine 3 parts garlic powder to 1 part ground pepper)
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves
2 cloves garlic, chopped
1 cup red wine
1/3 cup GOOD balsamic vinegar
2 cups beef stock or broth
3 tbsp corn starch
Salt & Pepper
Baby carrots, about a bag
2 medium potatoes, cut into mouth sized pieces

Whether or not you prefer to cook my pot roast in a crock pot, or dutch oven,  I do think it's essential to sear the meat first.  If you have the time, do this the night before:  

Sprinkle garlic powder & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides - couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar. I use a piece of cheesecloth and placed all the herbs in it, tie it up with kitchen string and place it into the pot - this way you don't need to fish all the herbs out later.  Cover pot and put in fridge overnight.  

In the morning, add the red wine and beef stock/broth.  Cover and turn slow cooker on low and cook for 6 hours.  Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 2 hours, or until desired tenderness of the vegetables.  Personaly, I prefer them with a bit of a bite to them rather than mushy.

Once everything is done to your desired tenderness, remove the liquid into a large measuring cup or bowl.  I find it easier to remove the meat and vegetables to a plate first, the remove liquid, returning meat and vegetables back to pot.   Let the liquid settle, then skim off the fat.  Put the corn starch into a small bowl or cup, and add COLD water, just enough to cover, and stir until smooth.  Add the beef liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.  

Poached Halibut with Ginger and Cilantro

Poached Halibut with Ginger and Cilantro

Serves 4

Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.

Ingredients

1 1/2 cups dry white wine
1 tablespoon finely chopped ginger
4 green onions, halved
Dash of tamari**
2 tablespoons lime juice
4 (5- to 6-ounce) halibut steaks
Salt and pepper to taste
6 to 8 cilantro sprigs
1 lime, thinly sliced
Sliced avocados (optional)
4 cups cooked jasmine rice

Method

Put wine, ginger, green onions, tamari and lime juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.

Season halibut with salt and pepper then arrange in skillet.

Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.

Toss limes slices and avocados over halibut and serve with rice on the side. Spoon poaching liquid over the fish if you like.

NOTE: **Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.

Arroz con Pollo Verde (Green Chicken w/Rice)

Arroz con Pollo Verde
(Green Chicken with Rice)

One of my all time favorite dishes has to be Arroz con Pollo (Chicken with Rice). It's an easy, inexpensive, and very tasty dish to make.

One of my friends hails from Peru, and enjoys to cook and share with me, and introduced me to a variation of Arroz con Pollo, called Arroz con Pollo Verde. Translated means Green Chicken w/Rice.

I been hooked ever since.

Rather than using a tomato base for the dish as in traditional Arroz con Pollo, it uses a cilantro base.

This is my version of it. The only changes I made was increase the cilantro and added green pepper and jalapeno pepper, added wine, and use chicken stock in lieu of water, along with a couple procedural processes.

The plates all came back empty and licked clean, so I do believe I have a winner here.


Ingredients

For the Cilantro Sauce:
2 bunches fresh cilantro, stems and all, washed under cold water
(this will be about 4 to 6 cups)
1 green bell pepper
2 jalapeno peppers, remove stems and seeds if you don't want it spicy
2 cloves garlic
Juice of half a lime
----------------------------

4 tablespoons vegetable oil
2 chicken breast halves, skin on and bone in
4 chicken thighs, skin on and bone in
2 tablespoons ground cumin
salt & pepper
1/4 cup white wine
1 medium onion, chopped
1/2 red bell pepper, diced
1 carrot, diced
2 teaspoons ground cumin
4 garlic cloves, minced or run thru garlic press
2 cups long grain rice
2 cups of either fresh or frozen peas (don't use canned, yuk)
1 bottle dark beer (about 12 to 16 oz)
2 1/4 cups chicken stock

Procedure

1. Add cilantro, green pepper, garlic, lime juice and jalapeno pepper to blender or food processor, adding about 1/4 cup of water, and puree. You will probably have to add the cilantro in batches. I find a blender works really well. Use stems and all. Use more water if machine bogs down. Should make about 2 to 4 cups of puree. You may get more than you need, but you can save it for a few days. Set aside.

2. Rinse chicken pieces and pat dry with paper towel. Rub the chicken pieces with the 2 tablespoons of cumin, all over, and salt and pepper.

3. Using a large pot, heat the vegetable oil under medium-high heat. Add chicken skin side down, and do NOT CROWD THE POT! If you have to do it in batches, do so. If you over crowd the pot, the chicken will only steam, and not brown properly, leaving you with pale, soggy skin. You want to cook the chicken on each side for about 5 to 7 minutes each side, until nicely golden brown. Remove from pot and put on a plate, and set aside. Don't worry if it is cooked through at this point, as the chicken will be re-added and cooked further later.

4. In the same pot you just cooked the chicken in, add the 1/4 cup of white wine and deglaze the pan using a wooden spoon. Get all those browned bits of delicious flavor off the bottom of the pan.

5. Add the onion, carrot, and red bell pepper to the pan and saute for about 3 minutes. Add the two teaspoons of ground cumin, and the garlic, and saute for about 30 more seconds.

6. Add the chicken stock and the beer to the pot. Allow to come to a boil, and add the rice and 2 cups of the cilantro puree, and stir briefly. Add peas, and return the chicken pieces to the pot at this point.

7. Allow to come to a boil, and reduce heat to a simmer, and cover. Cook for about 20 minutes, check rice for doneness. If there is still liquid, allow to simmer covered for about 10 more minutes, and check again.

7. When done, place rice into a large serving container, and place chicken pieces on top. Garnish with wedged tomatoes and cilantro leaves if you like. EAT!

Chef Greg's Brussel Sprouts

Chef Greg's Brussel Sprouts

I only use fresh brussel sprouts, only using frozen as a last resort, but NEVER would I use those nasty canned brussel sprouts. Why, when there is fresh available?

I played around a bit with brussel sprouts, I simply love them. This is an easy way to prepare them, and they will definately tantalize your taste buds!

Ingredients:

About two dozen fresh brussel sprouts.
4 tablespoons of butter
4 tablespoons of olive oil
About 1/8 cup of either shredded Asiago, Guyere, or Parmesean cheese.
Salt and pepper to taste

1. Preheat oven to 350 degrees
2. Cut each brussel sprout in half lenthwise, set aside.
3. In a large skillet (oven safe, I prefer to use cast iron), heat the olive oil and butter together on the stove top on medium heat for about 2.5 to 3 minutes, or until hot.
4. Place the brussel sprouts into the heated pan, cut side down. Use a spatula or tongs to do this so you will not burn your fingers.
5. When brussel sprouts begin to carmelize, turn them over on the rounded side, and place skillet into the oven.
6. Let cook in oven for about 7 to 10 minutes, checking periodically to see if they are done, you don't want them to burn!
7. When done, remove from oven and transfer to bowl or platter; salt and pepper to taste, and add shredded cheese and mix (use more cheese if you want more, but for me, I just like the cheese to accent the sprouts).
8. Serve as a side dish to any meal you wish, or do as I do and make this the meal!

Best Roasted Chicken

Best Roasted Chicken

Anyone can throw a chicken in the oven, cook it until the meat is falling off the bone; but who wants to eat that dry tasteless bird? With just a couple extra steps, you can prepare a moist, tender and delicious bird that your family and friends will beg you to make time and again.

Try to use a whole chicken no less than 5 pounds. I tend to use the Perdue brand, and get one about 6.5 to 7 pounds.

FIRST of all, BRINE the chicken. See my article on how to brine here:

http://chefgregsgormetkitchen.blogspot.com/2009/07/all-about-brining.html

Ingredients:

FOR COMPOUND BUTTER:
1 stick of butter, softened (room temperature)
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh parsley leaves (chopped fine)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Simply put softened butter (NOT MELTED!!) in a bowl, add the herbs and seasonings, and mix together using a fork until combined. If you forgot to take the butter out of the fridge, like I do a lot of times, use the microwave at 10% power for 1 minute, works like a charm for me.

What's great about making a compound butter, is you can use anything YOU want in it. I always have all sorts of different compound butters in my fridge for different occasions.

AROMATICS: (The stuff your will stuff inside the bird)

1 yellow onion, roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped
1/2 lemon
6 fresh thyme stems
6 fresh parsley stems
3 fresh rosemary stems
2 garlic cloves, crushed

This is going inside the bird, and will not be eaten, so it doesn't matter how it looks, etc, just chop em up so it all fits inside, you can even leave the peelings on the onion and garlic.

Let's get to the bird:

5 to 7 pound whole chicken
About 8 slices of bacon
salt and fresh ground pepper

Put it all together:

1. Pre-heat oven to 450 degrees. Rinse the chicken out, inside and out, and pat dry with paper towels.

2. Generously salt and pepper inside and outside of the bird, and place on a roasting rack inside roasting pan. If you don't have a roasting rack, you can make a "make-shift" rack using vegetable/potato medley. Chop up onions, celery, carrots and potatoes and line bottom of roasting pan, and then set the chicken on top of the vegetables. The main reason I don't like to do it that way is because I prefer the juices from the chicken that collect in the bottom of the pan to make a sauce with. If I put vegetable in the pan, then they soak up all those great juices, and also make the drippings taste like vegetables. I just prefer my drippings to taste like the meat.

3. Using your fingers, GENTLY go under the skin on the breasts, separating the skin from the breast. Start from the rear and go as far as you can, then go in from the front. You are NOT removing the skin, just making enough room between the skin and the meat to push in your compound butter. I generally don't do this to the thighs, since the dark meat tends to stay juicy, but feel free to if you like.

4. Put half of the compound butter underneath the skin on the breasts. Push it in as far as you can, then you can push down on the outside to spread it around.

5. Put the Aromatics inside the cavity of the chicken, and if needed, tie the legs together using kitchen twine to hold the aromatics in.

6. Take the rest of the compound butter and spread on the OUTSIDE of the chicken, all over. Breasts, legs, thighs, etc.

7. Lay the bacon over top of the chicken breasts, overlapping. I have never needed to secure the bacon with toothpicks; the bacon has always stayed in place for me, but you CAN if you want.

8. Place chicken in per-heated 450 degree oven on center rack for 15 minutes.

9. Reduce temperature to 350 degrees and baste chicken with juices in the roasting pan.

10. Continue cooking until chickens internal temperature reaches 165 degrees when thermometer is inserted into thickest part of the thigh, basting about every 15 minutes. Approximately 2 hours. I have one of those thermometers that stay in the meat while its cooking, and lets me know when the desired temp is reached; it's a great tool to have, and everyone should have one.

11. Remove bacon, and put back in oven for another 15 minutes to brown the breast.

12. Remove from oven, and as crazy as this may sound, let the chicken rest for no less than ONE hour, but preferably let it rest for the same amount of time you had it in the oven. While the chicken is resting, you can prepare your side dishes, sauces, etc. If you don't let it rest, you will lose all juiciness. "Oh no, the chicken will be cold if I let it rest that long!" No, it will not be COLD, but it will not be steaming hot either, and that is why you want to make gravy or a sauce to put over it.

Use the pan drippings to make a gravy or sauce, and serve with any side dishes you like.

Note about basting: I tried this same recipe without basting, and it was NO where near as good, so basting is VERY important! Best tool to use is a basting tool, which is basically a big eye-dropper looking device. It allows you to get down into the pan where the drippings are and suck them up without getting burned, then squeeze it out over the top.