#RecipeUpTop (details below): Ingredients: 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. Trim the skins into rectangles, reserving the trimmings for the stock pot. Salt the skins, and rest (stretched out) on a baking sheet in theContinue reading ““Smothered” Chicken Thighs with Crispy Skin and Cheesy Buttermilk Biscuits”
Tag Archives: comfort food
Golden Ginger Pork
#RecipeUpTop (details below): Method: Peel the garlic, ginger, and turmeric, and add to the carafe of a blender. Add the diluted soy sauce, brown sugar, and oil. Blend until smooth, then pour over pork in a leak proof container (like a zip-top bag) and allow to rest in refrigeration for two (2) to four (4)Continue reading “Golden Ginger Pork”
Garden-Fresh Tomato Pie
#RecipeUpTop (details below): Method: Blind bake the pie crust and cool (per directions if using frozen); in the interim, slice the tomatoes into medallions roughly 1/8th of an inch thick, place on paper towel, and salt liberally. Allow to sit for at least an hour. Brush the bottom of the pie crust with dijon andContinue reading “Garden-Fresh Tomato Pie”
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”
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”
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”
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”
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.”
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)”
10 Chickens to Maine 