Archive for the ‘Recipes’ Category

Winter is here. It’s time for some serious comfort food.

Years ago, when I received a shipment of venison from my father-in-law, an avid hunter that lives in the Upper Peninsula of Michigan, I knew that although I could certainly use beef for this dish, it would be absolutely stellar with venison. I’ve made it several times since then, with beef or venison, with delicious results!

 

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Olive oil
3 red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
3 tablespoons butter, plus extra
3 carrots, peeled and chopped
3 celery stalks, trimmed and chopped
10 oz. baby bella mushrooms, chopped
3 lbs. venison (or beef), cut into 3/4″ cubes
A few sprigs of fresh rosemary, leaves picked and chopped
Salt and pepper
24 oz. of your favorite lager or stout
3 tablespoons flour
12 oz. freshly grated cheddar cheese
1 1/2 pounds store-bought puff pastry (all butter is best)
1 large egg, beaten

 

Pre-heat the oven to 375.

In a large oven-proof pan, heat a few tablespoons of the olive oil. Add the onions and fry gently for about 10 minutes. Turn the heat up and add the garlic, butter, carrots, celery and mushrooms. Stir well, then add the venison, rosemary, and a teaspoon each of salt and pepper.

Sauté on high for about 4 minutes, then add the beer, making sure you take a swig for luck! Stir in the flour and add just enough water to cover. Bring it to a simmer, cover the pan with a lid or foil, and cook it in the pre-heated oven for about 1 1/2 hours.

Remove it from the oven after 1 1/2 hours and stir it a bit to combine all the flavors. Put it back in the oven (covered) and cook another hour, until the meat is cooked and the stew is rich, dark and thick. If it’s still liquidy, place the pan on the stove top and reduce it until the sauce thickens. (You don’t want a soupy stew or you’ll get soggy puff pastry later.) Remove the pan from the heat and stir in half the cheese. Taste it to see if it needs seasoning, but remember there’s more salt coming when you add the rest of the cheese. Set it aside to cool.

Depending on whether your puff pastry comes in sheets or a block, you’ll need to use a rolling-pin to get it into sheets about 1/8″ thick. Butter a good-sized pie dish or an oven-proof terrine, like the one in the photo above. Line the dish with the sheets of pastry, letting the pastry hang over the sides. Pour in the stew, even it out with a spatula, and add the rest of the grated cheese on top.

Use another 1/8″ thick sheet of pastry (or a couple if they’re not wide enough) to cover the top of the pie dish. Lightly crisscross the top with a knife, then fold over the overhanging pieces of pastry over the lid, making it look nice and rustic. Don’t cut or throw any of the extra pastry away! Find a way to use as much as you can, since everyone will want some.

Brush the top with the beaten egg and then bake the pie on the bottom of the oven for about 45 minutes, until the pastry has cooked, and it’s beautifully puffed and golden. Serve with a side of peas (and beer!)

 

 

 

 

I rarely order beef at a restaurant, because I can usually make a better steak at home. For one thing, I use humanely raised grass-fed beef, something few restaurants offer. And I can cook it for less than a third of the price of a steakhouse. Granted, most steakhouses dry-age their beef, a time-consuming process of taking slabs of beef and keeping them in a fridge for weeks until a certain amount of moisture is sucked out of the meat, intensifying the flavor. I can do that at home in my fridge, but it takes a lot of time and effort.

There is one steak that I couldn’t match for the longest time, and that was the Capital Grille’s bone-in Kona crusted dry-aged NY strip. I would have dreams about that steak! It was time to find a way to make something that would satisfy my craving for that amazing steak at home.

Looking at a variety of coffee rub recipes on-line, I started the slow and steady process of combining ingredients in just the right proportions, tasting as I went. What I came up with really accentuated the flavor of the beef I was cooking, better than I had imagined!

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3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Combine the ingredients, mixing well, and keep them in a tightly sealed container at room temperature.

When using, sprinkle the seasoning liberally on both sides of the steak before cooking. Searing a steak on all sides in a cast iron skillet and then finishing it in the oven is a great way to cook a slab of beef, but let’s face it: nothing beats the grill!

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I’m limiting my daily calorie intake on my new diet, but I’m not limiting flavor! Shrimp is a dieter’s best friend because it’s low in calories, high in protein, and delicious! A 4-ounce serving of the following recipe (without pasta) has just 224 calories!
Almost 95% of all shrimp sold in the United States comes from farmed shrimp in countries like China, Thailand, Vietnam and India…as well as Latin America. The stuff you buy at the supermarket comes frozen (since shrimp is highly perishable) and then is thawed out and placed on ice to make the display look nice. But the shrimp you’re getting is not “fresh” (unless you’re lucky enough to get some wild caught local shrimp) and it’s from countries where the methods of farming are questionable at best.
Shrimp farming in Asia and Latin America is destroying mangrove forests and because of that, coastal villages as well. Disease is commonplace in shrimp farms, so they’re pumped full of antibiotics and pesticides.
Imported wild shrimp are also a problem because of bycatch. For every pound of wild shrimp caught, several pounds of other animals such as turtles die needlessly in the trawler nets.
Wild-caught American shrimp is the best way to go for your health and the environment. American shrimp fishermen are required by law to reduce bycatch. For example, they’re required to use Turtle Exclusion Devices to stop turtles from being caught in their nets.

The real deal, from CajunGrocer.com.

On top of everything else, wild-caught American shrimp tastes better. And why shouldn’t it? The shrimp are eating their natural foods found in the wild…not some pellets thrown at them that contaminate the water and the shrimp themselves.
My favorite website for wild-caught American gulf shrimp is www.cajungrocer.com. I’ve been ordering my favorite Cajun foods, like Turduckens and alligator sausage, from these people for many years, but they also sell frozen shrimp and live crawfish (in season.) But just about every supermarket in the US now sells wild-caught American shrimp. You just need to read the label.
Don’t cheat yourself, your friends or your family out of something really special. Wild-caught American gulf shrimp costs the same, supports our economy, is better for you and tastes better.
The basics of this recipe come from my friend, Lee, a retired chemist in New Jersey who also enjoys creating in the kitchen. What I found interesting about his recipe was the touch of sugar that doesn’t really add sweetness but rather helps create the light, tasty caramelized crust that forms on the shrimp when you sear it. I tweaked a few things in this recipe, but the essence of it remains the same.

Seasoned shrimp.

 

1 lb. large peeled and deveined wild-caught American shrimp
Salt
Freshly ground pepper
1/4 teaspoon sugar
4 tablespoons softened butter
1 clove of garlic, squeezed through a press
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley
1 teaspoon oregano
Extra Virgin olive oil
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon sugar in a bowl.
In a separate bowl, mash the butter with a fork, folding in the garlic. Add the lemon juice, parsley, oregano, and 1/4 teaspoon salt.
Heat a tablespoon of olive oil in a large skillet over high heat. Add half the shrimp in a single layer to the pan and cook it at high heat until it’s caramelized on one side, about 1 minute. Flip the shrimp over with tongs and cook for another 30 seconds. Don’t over-cook it!
Remove the cooked shrimp to a covered bowl and similarly sear the other half of the shrimp, then return the other half of the shrimp back to the skillet. Turn down the heat to medium and add the butter/garlic/lemon/parsley/oregano/salt mixture, occasionally tossing shrimp around in the pan to evenly coat them with the glaze.
If you’re serving the shrimp over pasta, you might choose to increase the amount of butter and olive oil to just lightly coat the pasta. (But I don’t, because I’m counting every calorie!) Toss the cooked pasta into the pan of shrimp to combine.
I like to season lightly at the end with a tiny pinch of Fleur de Sel. Serve immediately.
Shrimp is the perfect food to eat on a diet: full of protein and low in calories. Here’s the total calorie countdown for the entire recipe.
Shrimp = 360 cal.
Salt & Pepper = 0 cal.
1/4 tsp. sugar = 4 cal.
4 tablespoons butter = 408 cal.
1 tablespoon olive oil = 120 cal.
1 tablespoon lemon juice = 3 cal.
parsley, oregano = negligible.
Total calories: 895 for a dish that can serve 4! (Not including the pasta, of course.)

I started a serious diet a few days ago, with the goal of losing some significant pounds before I travel in April to one of my favorite islands in the world: St. John in the USVI. This will probably be my tenth trip, but the first since the island was devastated by Hurricane Irma a few years ago. It’s time to return and pump some money into the local economy!

One of the drinks I’m dreaming about is a Caribbean classic. When traveling to St. John, a must for my friends and me is an all-day catamaran sail to the British Virgin Islands, to the home of what I call the Greatest Beach Bar on Planet Earth: the Soggy Dollar Bar.

One of the tastiest rum drinks you can make, and one that certainly brings you back to the Caribbean, is the legendary Painkiller. It was invented on the tiny island of Jost Van Dyke in the British Virgin Islands, at the Soggy Dollar. Located on White Bay, a stretch of the whitest sand in the Caribbean, surrounded by beautiful turquoise waters, there is no dock. You have to anchor your boat offshore and swim…hence the name: the Soggy Dollar.

 

Pre-Irma: after the hurricane, the Soggy Dollar, too, has changed, I’m sure. But it will be good to be back!

 

Daphne Henderson was the owner of the Soggy Dollar years ago, and she is credited for inventing the Painkiller, which used Pusser’s rum, a British rum that is available here in the United States. Charles Tobias, a businessman that received permission from the British Royal Navy to commercialize Pusser’s rum in 1980, tasted the Painkiller and realized the potential of this amazing drink. He took some Painkillers home to the island of Tortola, where he experimented in recreating that drink, coming up with what he thought was something that was as good as—if not better than—the original. He called it the Pusser’s Painkiller.

Tobias never found out what Daphne Henderson’s original recipe was, but when he brought his own Pusser’s Painkillers back to the Soggy Dollar, and had a tasting battle between the two recipes, his recipe apparently won 10 out of 10 times. With 5 Pusser’s bar and restaurant locations, Tobias quickly made the Pusser’s Painkiller the signature drink of these now-famous establishments…and perhaps the most popular drink among the sailing community in the US, Caribbean and West Indies.

Woody’s in St. John makes a good Painkiller to go, but nothing beats the Soggy Dollar!

 

PUSSER’S PAINKILLER

4 parts pineapple juice
1 part cream of coconut
1 part orange juice
grated nutmeg
Pusser’s rum

Combine the first 3 ingredients, with lots of fresh grated nutmeg in a glass with ice. How much Pusser’s rum you use depends on how hammered you want to get! A Pusser’s #2 uses 2 parts rum…a Pusser’s #3 uses 3 parts rum…and a Pusser’s #4 uses 4 parts rum!

I’ve had several Pusser’s #4’s back in the day when there was a Pusser’s bar in Cruz Bay, St. John, many years ago. I’ve also sampled them in the BVI on Tortola.  But I still prefer going back to Jost Van Dyke and knocking back a few of the originals at the place where the Painkiller was born, The Soggy Dollar Bar.

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Thanks to my buddy, Dr. Chezwick for the photo, taken years ago. My daughter is now 13, and ready for a “mock” Painkiller! Dad wants the real deal!

 

This is a really delicious grilled steak full of wonderful Thai flavors. You do need to marinate it overnight, so keep that in mind. The overnight marinating is key to the intense and unbelievable flavor of the beef.

The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat ribeye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the ribeye was nicely marbled, so it stayed juicy and tender.

 

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1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons grated ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons chopped dry roasted unsalted peanuts
2 scallions, minced
1 tablespoon light brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon chile oil
2 lbs. beef ribeye (or skirt steak or beef flap)
1/4 cup chicken stock (homemade is best)

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half of it to a shallow dish.

Add the steak to the dish and turn the meat to coat it well. Cover and refrigerate the beef overnight. Refrigerate the other half of the marinade in a separate container.

The next day, light a grill. While it’s warming up, get out a sauce pan and pour the chicken stock in along with the reserved marinade. I like to heat it to combine it well, but not letting it reach a boil. Remove it from the heat and let it come to room temperature. This will be the dipping sauce for the beef.

Take the marinated steak out of the fridge and let it come to room temperature. Season it with salt and pepper, and grill it over high heat until it’s medium-rare, about 5 minutes.

If it’s too cold to light a grill, or if you just want to use the oven, heat a cast iron pan on the stovetop, add a few drops of avocado oil or pork fat, and sear the beef on both sides before placing it in a pre-heated 375-degree oven to finish cooking.

Devour the beef with the dipping sauce!

 

This dish is absolutely delicious and worth the effort. Despite the fact that we first had it in the middle of summer on a vacation to the beautiful island of Santorini, Greece, we always cook it around the holidays in wintertime. We don’t have access to that unusual Mediterranean lobster, but our cold water New England lobsters are a fine substitute!

Santorini gets a bad rap these days, because they’ve allowed the cruise ships to take over, and they just can’t support the massive crowds that invade this small, beautiful island every summer. Once you’ve opened the floodgates, it’s hard to suddenly turn around and tell tourists not to come. Santorini’s tourism industry drives the entire country of Greece. Sadly, it seems that many beautiful places in the world, once discovered by the masses, have to deal with this issues. (My beloved island of St. John in the USVI, is another example.)

But despite the hoards of tourists that swarm the island every summer, Santorini remains one of the most amazing places I’ve been to in my life. Having traveled there at least 4 times now, I know all the cruise ship tour bus routes and stops to avoid, and where I can still go to experience the real Santorini.

It was in one of those out-of-the-way places that we first had this dish. Taverna Giorgaros is a simple family-run restaurant that is on the road leading to the lighthouse, past the ancient ruins of Akrotiri. We’ve gone there every time we’ve visited Santorini, and only once did they have the freshly caught lobster that allowed us to enjoy this dish.

 

Where we first had our pasta with lobster sauce in Santorini.

Where we first had our pasta with lobster sauce in Santorini.

 

Love the signs!

Love the signs!

 

First, it’s absolutely important to make a good stock: the base for all the other flavors to follow.

 

Cooked lobster LTL

 

For the stock…
2 1-1/2 lb. lobsters, slightly under-cooked
12 cups water
1/2 onion, chopped into quarters
3 celery stalks, chopped into quarters
1 carrot, chopped into quarters

 

Under-cook (steam or boil, whatever your favorite method) the lobsters. (You’ll be cooking the meat again later.) Remove the lobster meat from the shells and set it aside.

Place the cleaned lobster shells, claws, tails, legs and bodies in a large pot. (You don’t want any of the internal organs or tommaley.) Crush the shells, if needed, so they fit in the pot. Add the water, onion, celery and carrot. Set the heat on high. Cook it until it’s reduced by half.

Strain the stock, discarding the lobster shells and veggies. Bring the stock back to the heat and reduce it until all you have left is 1 cup of intense stock.

 

Pasta with lobster sauce

For the lobster sauce…
1/2 onion, finely chopped
1 garlic clove, finely chopped
pinch of Italian red pepper flakes
teaspoon fresh chopped parsley
extra virgin olive oil
1/2 cup lobster stock
1/4 cup San Marzano tomato sauce (see below)
splash of dry un-oaked white wine (I use an Australian Chardonnay)
salt and pepper

 

Final ingredients…
reserved lobster meat
1/2 lb. cooked pasta

 

Add some olive oil to a large pan and sauté the onions until they’re translucent. Season them with salt and pepper. Add the garlic and cook for 10 seconds. Add the red pepper flakes and parsley.

Add 1/4 cup of the lobster stock and let it cook, reducing by half. Add the other 1/4 cup of lobster stock and the tomato sauce. Let it cook for a couple of minutes and add the white wine. Cook for a few minutes more.

Cook the pasta and drain it before it reaches the al dente stage. Place the pasta in the pan with the sauce, heating and coating thoroughly. Add the reserved lobster pieces and warm them through, tossing in the sauce. Serve immediately.

For the San Marzano tomato sauce: Pour a can of whole San Marzano tomatoes in a food processor and blend. Pour the sauce into a pan and reduce it over medium heat by half, until the sauce has thickened. Use this sauce in the recipe.

This is what I’m serving my guests at Christmas dinner. It’s a rich and delicious surf-and-turf, using wild Texas boar and locally caught Rhode Island scallops, that beats steak and lobster hands-down! Wild boar isn’t an ingredient you can find everywhere, but pork belly is, and it works just fine.

 

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For the pork belly…
3 lbs. fresh pork belly (I used wild boar belly)
salt and pepper
1–2 tablespoons leaf lard or olive oil
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 onion, roughly chopped
1 fennel bulb, quartered
2 sprigs fresh thyme
1 teaspoon black peppercorns
4 cups beef stock
1 cup hard cider or apple juice

Pre-heat the oven to 350.

Season the belly with salt and pepper. On medium-high heat, melt the leaf lard, then sear the meat on all sides in an oven-proof pot big enough to hold it in one layer. Add the carrot, celery, onion, fennel, thyme and peppercorns and continue cooking for another 5 minutes, until caramelized.

Add the beef stock and the cider. Cover the pot with a lid or seal with aluminum foil, and braise the belly in the oven for 3 hours, until tender.

Remove the pot from the oven, carefully remove the pork belly, and put it on a plate. Cover it with foil. If you’re cooking earlier in the day, you can place the belly in the fridge at this point.

Strain the leftover braising liquid from the pot and discard the vegetables and thyme. Skim off the excess fat. If starting this dish earlier in the day, you can put this liquid in the fridge and the fat will harden, making it easier to remove.

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For the glaze…
braising liquid, strained
1 tablespoon espresso
1 tablespoon honey

In a small saucepan, reduce the brazing liquid by half, then add the espresso and honey. Cook a few more minutes until the sauce thickens. When it coats the back of a spoon, it’s ready. Set aside.

For the scallops…
Fresh scallops
salt and pepper

When you’re ready to serve, heat a pan on high heat with a little more leaf lard. Cut the belly into equal pieces and sear on all sides for about a minute. Place the scallops in the same pan, season with salt and pepper, and sear them on both sides, being careful not to overcook them.

To serve, place the belly on a plate. Top with a scallop or two. Drizzle glaze over the top. Season with Fleur de Sel or sea salt and serve immediately.

Recently, I received a wonderful surprise delivery of fresh venison and bear meat from my buddy, Bruce, a hunter.
Bruce was fortunate enough to get two deer this year, and was nice enough to share some of that meat with me. I save the tenderloins to cook very simply: I slice them into medallions and dust them with a little bit of flour before sautéing them in a pan with butter, onions, and mushrooms. Those medallions, along with some farm fresh fried eggs, are truly the breakfast of champions! I learned all about that from my father-in-law, born and raised in the Upper Peninsula of Michigan, a hunter from a very young age out of necessity: he was 1 of 17 children! Hunting with his father was simply the only way they could feed his large, poor family.
I also make jerky with the venison backstrap, which I think is superior to beef jerky. Wonderful flavor. I bring bags of it to work and it’s quickly devoured by my co-workers.

Bear meat is very dark, almost like liver.

I’ve only had bear meat once before, and again, that came from my father-in-law, who made summer sausage out of it. It was pretty tasty, but somewhat gamy…nothing a swipe of mustard couldn’t fix!
So when Bruce brought me some ground bear meat, I wasn’t sure what to do with it. He suggested that it’s best used in a recipe where you add seasonings to it…we’re talking meatballs, tacos, etc….or a chili or stew, where you cook it low and slow. Either  way, the meat needs to be cooked thoroughly, as it’s common to find a parasite in bear that can cause trichinosis. The general rule is “season it like beef, cook it like pork.”
I did some research and found that bears are omnivores, so the meat tends to taste like whatever they ate last. If that happens to be salmon, the meat can have a fishy, unpleasant taste. If he last ate berries, it could be really good. Bear fat can ruin the taste of the meat, so it tends to be butchered very lean, which also makes it somewhat dry and flavorless.
I figured the tacos were the way to go, since I use a lot of seasonings. Here’s my basic taco seasoning recipe…
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon crushed pepper flakes
1 teaspoon dried Mexican oregano
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 Spanish onion, finely chopped
olive oil

Sauteing it well!

 

I start with some olive oil or bacon fat in a pan, and saute onions until they’re translucent. Then I add the bear meat, and cook it well, adding the seasonings at the end.

I topped the seasoned bear meat with cheese, beans, and a tomato and onion salsa. I also drizzled a little bit of Thousand Island dressing on the top. (Personal preference) I used flour tortillas and the tacos were actually pretty tasty!
These days, when black bear populations get out of control in some areas of the northeast, hunters are allowed to step in and reduce the population. But back in the early 1900’s, bear meat was commonly hunted and cooked. We can thank Teddy Roosevelt for saving the bear when, ironically on a bear hunt, he refused to shoot a bear that was tied to a willow tree. A toy company marketed a stuffed bear to commemorate the incident, and the teddy bear was born. After that, bears had a cuddly image (think Smokey and Yogi), that kept people from eating it.

Fettucini alla Bolognese is my daughter’s go-to dish when we visit one of her favorite Italian restaurants,  Il Corso, on W 55th St. in New York. But we only go there once a year, so it was about time I tried my hand at Bolognese at home. The dish isn’t difficult, but like many great dishes, it depends on the best quality ingredients you can get your hands on.

Much like meat loaf, I like to use a combination of ground beef, ground veal and ground pork. But I don’t sweat it too much if I don’t have all three, substituting a little more of one or the other, depending on what’s in my freezer at the time.

I use humanely raised grass-fed ground veal that I get down the road from a local dairy farm: Sweet & Salty Farm in Little Compton, RI. I use ground Berkshire pork, full of “good fat.” And I use grass-fed beef from local farms. Guanciale, a cured pork product that comes from the cheek (jowl) of the pig, is something that I prepare myself. I buy the Berkshire pork jowls raw and cure them at home. (That’s another blog!) If you can’t get your hands on guanciale, a nice slab of bacon will do the trick.

The rest of the ingredients are organic, when available.

This recipe probably feeds a dozen people. I make a lot at once because it takes time to put it together and let it cook on the stove, and it freezes really well. I place leftovers in tightly sealed single-portion containers in the freezer and then re-heat them when my daughter gets the craving, adding it to freshly cooked pasta.

How much pasta you make with this dish depends on how many people you’re going to serve.

 

 

 

5 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup finely chopped guanciale or bacon
1 lb. ground veal, 1 lb. ground pork, 1 lb. beef (or any combination to make 3 lbs.)
1 large onion, finely chopped
2 carrots, finely chopped
3 stalks celery, finely chopped
2 cloves of garlic, squeezed through a garlic press or thinly sliced
1 small can (6 oz.) tomato paste
6 cups ground tomatoes
2 cups whole milk
2 cups white wine (I use an un-oaked Australian chardonnay, like Yellow Tail)
salt and pepper
pasta, cooked (regular or gluten-free )
Freshly grated Parmigiano Reggiano

 

Place the olive oil and butter in a large sauce pan with a heavy bottom over high heat. Once the butter has melted, add the guanciale or bacon, letting the fat render out. When it’s almost brown, add the veal, pork, and beef, stirring constantly. Make sure the meat is broken down into small pieces and completely browned.

Add the finely chopped onion, carrots, celery and garlic, stirring well. Sweat the veggies for a few minutes, letting them get nice and soft.

Add the tomato paste, the ground tomatoes, milk and wine, stirring well. Allowing it to come to a boil will activate the tomato paste’s thickening power. Let it boil for a minute, then reduce the heat to medium-low, and let it simmer for at least 90 minutes, stirring occasionally.

 

Add the ingredients one step at a time until the sauce comes together: 1) guanciale, 2) meat, 3) veggies), 4) tomatoes.

 

You don’t want the sauce to be runny, and you definitely want to give it enough time on the stove top for the flavors to blend and for the alcohol in the wine to evaporate.

Carefully give the sauce a taste, and season it with salt and pepper.

Traditionally, ragu Bolognese is served by placing a part of the cooked pasta in a pan, and adding just enough sauce to have it cling to, not drip from, the pasta. It’s not soup!

Top it with freshly grated Parmigiano Reggiano cheese.

 

 

 

I like to brine large hunks of meat that I’m going to roast, because brining not only gives it flavor, it adds moisture…so my pork loin, Thanksgiving turkey, or in this case, whole chicken, doesn’t dry out.

Brining usually means you take a lot of water and you add salt and other spices to it, then drop the bird into that liquid for several hours, so the meat can suck up the salty water, releasing it slowly as it cooks, but retaining much of the moisture and flavor.

Recently, I started reading about “dry-brining,” (aka curing)…and I thought that would be a fun thing to try. I created a spice rub that I rubbed all over a spatchcocked chicken, placed it on a sheet pan, and popped it in the fridge to dry age for several days before cooking.

Spatchcocked? Sounds like a dirty word, but it means that the backbone of the bird has been removed, allowing the bird to be flattened and cooked more evenly. As you know, very often the breast meat of a bird is overcooked if the dark meat is perfect. Spatchcocking a bird allows all the parts of the bird to cook more evenly.

All you need to spatchcock a chicken is a good pair of poultry scissors. Cut all the way down on either side of the backbone of the bird (saving the backbone for future stock, of course.) Now you can open the bird up, season it on both sides, and lay it flat on a sheet pan to cure.

 

Spatchcocked and rubbed. I put the bird skin-side down for a day and a half, then flipped it over for another day and a half.

 

My preferences leaned toward Asian flavors this time, so here’s my dry brine recipe:

3 tablespoons Kosher salt (I use Diamond Crystal…the brand matters. See why below.)
1 1/2 tablespoons (1 tablespoon + 1 1/2 teaspoons) granulated garlic
1 1/2 tablespoons (1 tablespoon + 1 1/2 teaspoons) granulated onion
1 tablespoon brown sugar
1 tablespoon Chinese Five Spice
1 1/2 teaspoons black pepper

I combined all the ingredients in a bowl.

 

The reason why the brand of Kosher salt matters is the weight. But salt is salt, right? Well…different brands weigh different amounts. For example, Morton Kosher salt is more dense than Diamond Crystal. If you use equal amounts of each, you’ll get different results. That’s why most recipes tell you the weight of the salt, not the volume. In this case, 3 tablespoons of Diamond Crystal Kosher salt (according to my little kitchen scale) weighs 1.09 ounces.

Once I spatchcocked the bird, I rubbed it really well on both sides with the spice rub.

I lined a sheet pan with non-stick aluminum foil (to be used again later), and placed the bird, skin-side down, on it. I didn’t wrap the bird. I simply moved it to a refrigerator just like that, and let it stay there, dry-aging, for 1 1/2 days. I then flipped the bird (pardon my language) skin-side up and let it cure another 1 1/2 days, for a total of 3 days for a 4-pound bird.

 

Dry-aged after 3 days.

 

Once the bird dry-aged for 3 days, I removed it from the fridge, and let it sit for an hour, allowing it to reach room temperature. I pre-heated my oven to 400 degrees.

I set my oven up so that the bird would lie flat skin-side up (without the sheet pan) directly on the middle oven rack, and the sheet pan (with the non-stick aluminum foil still on it) on the rack underneath it, to catch the drippings. This allowed air to circulate completely around the bird as it cooked, and the pan caught any splatters. (The foil, still on the pan, made clean-up later much easier.)

Once the oven reached 400, I placed the bird on the middle rack, the sheet pan below it, closed the oven door, and turned the temperature down to 275.

 

Although it’s 161, that’s the breast meat temp. The thighs were higher. And the temperature will still rise while the bird is resting.

 

Chicken is done when it reaches an internal temperature of 165. Using an instant-read thermometer, I inserted it into the thigh, without touching the bone. I also inserted into the breast. Although the temperature was just a touch low, it rose a few degrees while resting under the foil.

My 4-pound chicken took about 90 minutes to cook.

 

Out of the oven to rest. I covered it with foil to rest about 15 minutes before carving.

 

 

Juicy and delicious!