Fourteen was the number of carts which could fit in the corral before they became a parking hazard. Really, fourteen was the maximum and assumed the carts had been nested correctly, which they never were. The cart corrals were all at the bottom of the hill; a steep grade that made the calves ache andContinue reading “The Hill”
Author Archives: 10chickenstomaine
The 24th.
As I sat there, looking down at the Berretta in my lap, I wondered how I’d arrived at this point. I was sitting in the driver’s seat of a dark Hyundai, and in less than twenty minutes I would fire that gun into the brain of a human being. Or maybe the chest, then theContinue reading “The 24th.”
TLC – The Lemon Chicken
#RecipeUpTop (details below): 1 whole chicken 3 lemons 1 cup chicken stock 1 shallot 5 cloves garlic 2 tablespoons vegetable (or other neutral) oil 1 tablespoon turmeric powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon tomato paste 1 teaspoon Dijon mustard Sugar (variable) Salt (variable) Fresh parsley or green onion (optional) Method:Continue reading “TLC – The Lemon Chicken”
The Ghost of Connection
My dad died in June. He was beaten to the punch by my mother about a decade before. There is a certain manic retrospection that grips a person when they suddenly find themselves an orphan on a sunny, summer day. At least, in my experience. I have a brother, whom I love very much, butContinue reading “The Ghost of Connection”
“Smothered” Chicken Thighs with Crispy Skin and Cheesy Buttermilk Biscuits
#RecipeUpTop (details below): Ingredients: 6 bone-in, skin-on chicken thighs; 5 ribs of celery; 3 yellow onions; 3 carrots; Salt (to taste); Chopped parsley (optional garnish); “Colby Cove” biscuits Method: Remove the skin and bones from the chicken thighs, keeping the skin intact. Liberally salt the thighs, and rest in refrigerator for one (1) hour. TrimContinue reading ““Smothered” Chicken Thighs with Crispy Skin and Cheesy Buttermilk Biscuits”
Golden Ginger Pork
#RecipeUpTop (details below): 2 cloves of garlic 25 grams fresh turmeric 25 grams fresh ginger 1 cup soy sauce diluted with an additional 1 cup of water 1/2 cup brown sugar 1 tsp toasted sesame oil 1 – 2lbs pork roast, butchered as preference (chops, cutlets, shaved, etc) Method: Peel the garlic, ginger, and turmeric,Continue reading “Golden Ginger Pork”
Garden-Fresh Tomato Pie
#RecipeUpTop (details below): 3 to 4 garden-fresh tomatoes 1 pie crust (homemade or frozen) 3 cups shredded gruyere 1 tablespoon dijon mustard 1 tablespoon stone-ground or coarse ground mustard (something with seeds) Dried oregano (to taste) Salt (to taste) Method: Blind bake the pie crust and cool (per directions if using frozen); in the interim,Continue reading “Garden-Fresh Tomato Pie”
The “Summer Kitchen”
I’m a big fan of a certain television show wherein the host travels around the country interviewing people who cook on unusual, outdoor setups. It’s compelling for two reasons: first, it’s just nice to see folks standing around a fire and cooking a meal without a lot of fake time constraints or competitive judging. Second,Continue reading “The “Summer Kitchen””
Basic Popovers
#RecipeUpTop: 1 part egg (by weight) 1 part all-purpose flour (by weight) 2 parts whole milk (by weight) Method: Pre-heat a popover pan in a 450F oven. Mix ingredients in a blender until well-combined, spray pan with non-stick spray, and pour in mixture. Bake at 450F for twenty (20) minutes, then drop the temp toContinue reading “Basic Popovers”
Golden Roasted Cauliflower Soup
#RecipeUpTop: 1 head cauliflower 1 quart chicken stock (homemade preferred; low sodium otherwise) 1 cup whole milk 1 yellow onion 3 ribs celery 2 nubs fresh turmeric 4 cloves garlic 2 tablespoons vegetable or canola oil Salt (to taste) Green onion (optional) Oyster crackers (optional) Method: Preheat oven to 450F. Remove the leaves and stemsContinue reading “Golden Roasted Cauliflower Soup”
