What are we doing here?
Well, what ARE we doing here? The truth is, I don’t know. But you can watch us learn.
Fettuccini with The Whole Damn Garden
#RecipeUpTop (details below): For the base: 2 tomatoes; 2 bell peppers (either red, yellow, or a combination); 4 cloves garlic; 2oz tin of anchovies in oil; 1 TBS olive oil For the flair: Green garden veg of choice (e.g. sugar snap peas, green beans, broccoli florets, pea shoots, etc.) 1/4 cup pine nuts; High-quality parmesanContinue reading “Fettuccini with The Whole Damn Garden”
Char-Roasted Brussels Sprouts and Cauliflower with Bacon and Balsamic
#RecipeUpTop (details below): 1 head of cauliflower; 1lb of fresh brussels sprouts; 4 rashers of bacon; 2 tablespoons balsamic vinegar; Salt and black pepper (to taste); Method: Render the bacon in a large cast iron skillet, and remove. Split the sprouts in half, and break down the cauliflower into florets. Add to the bacon fat,Continue reading “Char-Roasted Brussels Sprouts and Cauliflower with Bacon and Balsamic”
Shrimp and Grits, the 10Chickens Way
#RecipeUpTop (details below): For the grits: 1 pint Maine lobster stock (or shellfish stock, or chicken stock, or water if you’re boring); 1 cup coarse yellow grits; 1 bay leaf; 1/4 cup whole milk; 1/4 cup shredded jack/colby cheese blend; Salt (to taste) For the shrimp: 1lb of U.S. wild-caught shrimp, preferably shell and headContinue reading “Shrimp and Grits, the 10Chickens Way”
Introducing: “Yeah, but is it worth it?”
I grew up in a disposable household, in the heyday of impossibly-cheap products destined for limited use and quick replacement. It wasn’t my parents’ fault, of course, it was the nature of society at the time. Why pay more for something that will rack up wear-and-tear when you can pay less and get a newContinue reading “Introducing: “Yeah, but is it worth it?””
Yeah, but is it worth it: Weber Smoky Mountain
Short & Sweet: The Weber Smoky Mountain (WSM) is an enameled-steel, vertical drum style smoker that is fired by charcoal briquettes. It comes with two grill racks for food, an in-line water pan, and a little port for a probe thermometer. It’s available in two sizes: 18″ and 22″ diameter. New, it’ll run about $400.00.Continue reading “Yeah, but is it worth it: Weber Smoky Mountain”
‘Wich-Craft
I’ve written too much here about the relationship the people of Maine have with the weather. Be it a gallows-glee at an incoming storm, or the quiet spite reserved for warm and muddy spring days. I won’t belabor those points here, beyond a simple reiteration that springtime in Maine amounts to two (2) weeks ofContinue reading “‘Wich-Craft”
Pan-Fried Spring Smelts with Lemon Dip
#RecipeUpTop (details below): Fresh smelts; 3 cups all-purpose flour; 1 cup coarse-ground cornmeal; 3 eggs; 1 cup whole milk; Salt (to taste); 1/2 cup vegetable or canola oil (for frying); For the dip: 1 lemon (zest plus juice); 1/4 cup mayonnaise; 3/4 cup sour cream; Salt (to taste); Method: Rinse the smelt and pat dry.Continue reading “Pan-Fried Spring Smelts with Lemon Dip”
Fast and Dirty Pita Pockets
#RecipeUpTop (details below): 500g bread flour; 300g water; 50g lard or vegetable shortening; 25g sugar; 10g salt; 5g yeast; Method: Combine all ingredients and knead thoroughly. Form into a ball, and allow to rise until doubled in size, about two (2) hours. Divide dough into ping-pong sized balls, and roll flat. Griddle on an ungreasedContinue reading “Fast and Dirty Pita Pockets”
Gumbo.
This is a process. There cannot be a #RecipeUpTop. There can, however, be a shopping list: 1 whole chicken; 1 medium yellow onion; 1 red or green bell pepper; 3 stalks of celery; 3 bay leaves; 4 tablespoons butter or veg oil; 4 tablespoons flour; Okra (to taste); Andouille (or smoked sausage) (optional) (to taste);Continue reading “Gumbo.”
First-Born Dinner
No #RecipeUpTop for this one; it’s all about the timing of putting together a full meal. In this case: crispy-skin salmon with lemon garlic pasta and caramelized-onion corn. But you do probably need an ingredient list, so: For the salmon: Salmon fillet(s), SKIN ON (amount varies by number of desired servings); 1 tablespoon veg orContinue reading “First-Born Dinner”
Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)
#RecipeUpTop (details below): 2 chicken breasts (boneless, skinless); 1 large package frozen spinach, drained; 1 tablespoon veg oil; Shredded mozzarella (varies); Salt and pepper (to taste); Method: Separate the tenders from the breasts, then butterfly the latter. Pound everything to about 1/4 inch thickness, and overlap on plastic wrap. Stuff with mozzarella and spinach, thenContinue reading “Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)”
A Fixed Point of Light
There have been times in my life where the power has gone out. Where the wind howls and buffets the windows; where the doors strain and groan against their frames. Where the darkness is impenetrable and unending, with the thickness of damp wool. In those times, I’ve focused on a fixed point of light. InContinue reading “A Fixed Point of Light”
Vegan Red Pepper Pesto with Zucchini “Noodles”
#RecipeUpTop (details below): 1 Red Bell Pepper; 1 Tomato; 2 cloves of garlic; 1/4 cup of olive oil; 2 tablespoons pine nuts; Salt (to taste); Balsamic vinegar (to taste); Sugar (optional; to taste); Crushed Red Pepper Flake (optional; to taste); 4 zucchini (for the noodles, optional) Method: Quarter the tomato, keeping the seeds and gelatinContinue reading “Vegan Red Pepper Pesto with Zucchini “Noodles””
The Chicken and Dumplings Economy
#RecipeUpTop (details below): 1 whole chicken; 2 eggs; 2 tablespoons butter; Water (varies); Salt (varies); AP flour (varies); Method: Add whole chicken to a large pot and cover with water. Add salt and boil for an hour, then remove to cool. When safe to handle, pull chicken by hand. In a large skillet, melt theContinue reading “The Chicken and Dumplings Economy”
Love and Crime in a Plate of Nachos
I’ve been thinking about nachos a lot lately. Not in a “I kinda feel like nachos” way (though that, too), but more from a curiosity standpoint. You see, I’ve come to the realization that no other food can provide as much immediate, relevant information about a person or place. I’m confident that, with a littleContinue reading “Love and Crime in a Plate of Nachos”
Stormy Beef Stew
#RecipeUpTop (details below): 1 large chuck roast; 4 waxy potatoes; 4 carrots; 2 ribs of celery; 1 medium yellow onion; 2 TBS veg oil; 1/4 cup dry vermouth; Salt (to taste); Black pepper (to taste); Cornstarch slurry (to taste – see note) Method: Cut the chuck roast into bite-sized cubes, and brown in the bottomContinue reading “Stormy Beef Stew”
Spinach Ravioli with Roasted Red Pepper Sauce
#RecipeUpTop (details below): 450g flour 300g eggs (6 large) 12 oz frozen spinach 32 oz ricotta 1/2 cup extra virgin olive oil Salt (to taste) Fresh nutmeg (to taste) A sauce of one’s own 1 more egg (to seal the ravioli) Method: Combine flour, eggs, and salt (to taste), together with two (2) tablespoons ofContinue reading “Spinach Ravioli with Roasted Red Pepper Sauce”
Kitchen Essentials, Part III – Accessories
Well, we covered knives and boards in Part I, then took on pots and pans in Part II, so onward to the real heart of a good kitchen setup: the accessories. I am a kitchen minimalist. I don’t like drawers overflowing with nonsense, or countertops covered in gadgets. As a general rule, if I haven’tContinue reading “Kitchen Essentials, Part III – Accessories”
“Colby Cove” Cheesy Buttermilk Biscuits
#RecipeUpTop (details below): 350g all-purpose flour; 1 cup shredded cheese; 1 cup buttermilk; 50g lard or vegetable shortening; 25g butter; 4 teaspoons baking powder; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons dried oregano; 1 teaspoon salt; 1/4 teaspoon baking soda; Cracked black pepper (to taste) Method: in a large mixing bowl combineContinue reading ““Colby Cove” Cheesy Buttermilk Biscuits”
“Ugly” Tortellini With Pink Sauce
#RecipeUpTop (details below): For the pasta Six eggs (300g); 450g AP flour; 10g salt; For the filling: 2 cups ricotta; Seasoning (per preference, to taste); Method: Combine the eggs, flour, and salt, and knead into a firm dough. Allow to rest for thirty (30) minutes, then process through pasta rollers to desired thickness. Cut rounds,Continue reading ““Ugly” Tortellini With Pink Sauce”
(Inter)Dimensional Lumber
I’ve long held some secret beliefs about the nature of space and time, and of our reality, and all of them stem from working with dimensional lumber. This was recently brought, once again, to the forefront of my mind when Mrs. 10Chickens suggested I build a desk for our oldest to have a dedicated spaceContinue reading “(Inter)Dimensional Lumber”
A Whole Fried Chicken, and a Coke
#RecipeUpTop (details below): A whole chicken 500 grams flour 100 grams cornstarch 4 eggs 4 cups buttermilk 20 grams salt Seasonings (to taste) Frying oil For the brine: Salt (varies) Sugar (varies) Spices (to taste) Method: Butcher your chicken into desired parts, and brine in a 10% brine for four (4) hours (or overnight inContinue reading “A Whole Fried Chicken, and a Coke”
Kitchen Essentials, Part II – Pots and Pans
Well, you’ve got yourself a knife and board. Next up: invaluable, mutli-functional, buy-it-for-life pots and pans. If you’ve been reading this blog, you know my favorite piece of cookware in the kitchen is my giant cast-iron skillet, Ol’ Faithful, and we’ll get to that. The reality, though, is it’s not the first thing I’d buyContinue reading “Kitchen Essentials, Part II – Pots and Pans”
Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing
#RecipeUpTop (details below): Chicken wings, separated into “drumettes” and “flats” Salt and sugar for brine (depending on amount of wings); For the buffalo sauce: 1/2 cup Frank’s Red Hot sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon pickled jalapeno juice (optional); 1 teaspoon cayenne (optional); For the blue cheese dressing: 1/2 cup blue cheese (crumbled); 1/4Continue reading “Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing”
Poor Man’s Brisket
No #RecipeUpTop today because this is a BBQ post, and, well, it’s literally all technique. Were I to summarize: season several chuck roasts with salt and cracked black pepper, then cook over coals and woodsmoke until 205F internal. Rest and serve. The end. But there’s more to the story. Oh, so much more. In theContinue reading “Poor Man’s Brisket”
Keepers of the Arcane
In my youth in rural Maine, when my parents would travel out of town on business, my brother and I would frequently stay with our next-door neighbors; an elderly couple. I cannot say enough nice things about these people. They were the consummate New England neighbors, but more than that, they seem to have beenContinue reading “Keepers of the Arcane”
Mountain “Ridged” Potato Chips
#RecipeUpTop (details below): Russet potatoes (variable amount depending on desired volume of chips); Fry oil (peanut, or other neutral frying oil); Salt Method: Using a mandolin ridged blade, slice the potatoes as thinly as possible and soak in cold water for at least an hour. Heat fry oil to 350F. Drain chips and fry untilContinue reading “Mountain “Ridged” Potato Chips”
Kitchen Essentials, Part I
We’ve had some inquiries about the gear we use, and a few questions about setting up a kitchen for the first time with the bare necessities, so we figured a quick post was probably in order. Over the years, I’ve gone through all kinds of phases and philosophies of culinary acquisition. In my early youth,Continue reading “Kitchen Essentials, Part I”
Injection Renaissance
#RecipeUpTop (details below): 1 unassuming chicken; 300 grams cider vinegar; 200 grams water; 100 grams sugar; 50 grams salt; 5 grams onion powder; 5 grams garlic powder; Method: Combine the injection ingredients in a small saucepan and bring to a boil, then cool. Spatchcock your chicken, and start your grill, aiming for a “ring ofContinue reading “Injection Renaissance”
Maine Lobster Ramen
I love Maine lobster. Like, with every part of me that is able to love. Everywhere I have lived, I’ve been an evangelist for the bugs. When I was a season ticket holder with the Miami Hurricanes, we’d do a big tailgate boil at least once a year where I’d foist hunks of lemon-buttered tailContinue reading “Maine Lobster Ramen”
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