#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”
Tag Archives: Recipes
“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”
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”
Ribs to Spare
No #RecipeUpTop today. Like our prior BBQ posts, this one is all about technique and intuition. But, we do have a grocery list: Pork Ribs – Spare or St. Louis Cut (I’ll explain this later); Brown sugar; Kosher salt; White or apple cider vinegar; Grenadine (trust me); Worcestershire; Cayenne pepper; Corn starch; Your favorite BBQContinue reading “Ribs to Spare”
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”
