#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”
Author Archives: 10chickenstomaine
(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”
