Cookin McBain Style

Day 25: Simple Ceviche

2012-05-30T10:26:00.002-07:00

I will start by telling you that I became very sick shortly after eating this meal. My stomach was in severe pain, I tossed several piles of cookies in several different locations, and nearly passed out in one of them....

Sike!....But it totally could happen!...that's what makes this recipe so much fun!...I love to gamble, and I love food. Here I get a chance to combine the two with a Simple Ceviche. This dish is perfect for a warm day. Prepare it in the morning for a picnic or bbq. Just throw it in the bottom of a cooler, and bring some tortilla chips. The key is to have super fresh ingredients. I only spent about $17 for this four serving dish. And yes, it was amazing! I have made it three times in the last two weeks. The squid was very chewy, and now I have gone back to only using it for bait and calamari(anything is good fried). The tilapia is my favorite, and avocado is a must....other than that, experiment yourself with different types of fish and veggies.

Day 24: Fried Tilapia w/ Orange Hollandaise and Roasted Brussel Sprouts

2012-03-21T21:51:00.000-07:00

I’m back tonight with a new creation for the McBain kitchen….Fried Tilapia w/ Orange Hollandaise and Brussel Sprouts. I heard about the Orange Hollandaise from somewhere, but I forget what they paired it with. So, I figured I would try it with fish. Let me tell you what I have learned. The brussel sprouts with the sauce on top was a masterpiece!.....the fish was so-so. I really can’t stress enough how awesome the Orange Hollandaise paired with the roasted brussel sprouts. I would have easily traded in my fish for a second side of the sprouts….Wow!

Ingredients:

1. tilapia fillet (1)
2. orange juice (2 tbs.)
3. egg yolks (2)
4. unsalted butter (4 tbs.)
5. flour (1 tbs.)
6. ceyenne (pinch)
7. cumin (pinch)
8. chili flakes (pinch)
9. brussel sprouts (8)

Day 23: Chicken Parmesan

2012-02-29T18:24:00.000-08:00

Tonight I'm cooking up a simple Chicken Parmesan. Really there's not a whole lot to this recipe....but definitely worth a post because it is super easy, cheap, and tastes great! Just fry up some breaded chicken, pile on the marinara, then cover the top with a blanket of freshly shredded Parmesan cheese and bake. The key is to fry the chicken without overcooking it, then throw it into the oven for just a few minutes. I made a sandwich the next day, and it was even better than the first night.

Ingredients:

1. Chicken Breast (1)
2. Marinara sauce (1/2 cup)
3. Egg (1)
4. Bread crumbs / Ritz crackers (1/2 cup)
5. Flour (1/4 cup)
6. Grated Parmesan cheese (1/2 cup)
7. Olive oil (1 tbs.)
8. Butter (1 tbs.)

Day 22: Chicken Piccata

2012-02-22T16:49:00.002-08:00

Today I'm making a recipe as request to a dedicated viewer....Chicken Piccata. I have never done this before now....and let me tell you how simple and inexpensive this one is! The white wine is the only expensive ingredient, and really...most of it is for drinking...so perfect!

Ingedients:

1. chiken breast (1)
2. salt (pinch)
3. pepper (pinch)
4. flour (1/4 cup)
5. olive oil (1 tbs.)
6. butter (1 tbs.)
7. chicken broth (2 tbs.)
8. white wine (3 tbs.)
9. lemon juice (1/2 lemon)
10. capers (20)

Day 21: Jamacain Oxtail Stew

2012-02-16T19:33:00.000-08:00

Today I’m trying something new with my version of Jamaican Oxtail Stew. Just the sound of “OXTAIL” sounds delicious for some strange reason. Then go ahead and say that it’s from “JAMAICA”….and….“STEW”.…You had me at….well any of those three words really. Put them all together, and It’s got me plugging in the crock pot.
I will admit, this is not the cheapest or easiest recipe, but well worth it in the end. Just the smell of the cinnamon, nutmeg, and cloves in your kitchen all day is a great thing to have on a cold winter day. Knowing that warm food is just waiting for you, just as soon as the meat falls off the bone.

Ingredients:
1. Oxtail (1.5 lbs.)
2. White vinegar (2 tbs.)
3. Chipotle and honey rub/Cajun rub (2 tbs.)
4. Soy sauce (1 tbs.)
5. Orange juice (1 tbs.)
6. Green onion (1)
7. Olive Oil (1 tbs.)
8. Butter (1 tbs.)
9. Brown sugar (1 tbs.)
10. Sweet onion (1)
11. Carrot (1)
12. Celery (1)
13. Green onions (5)
14. Hot pepper (1)
15. Garlic (3 cloves)
16. Chicken Stock (2 cups)
17. Whole cloves (3)
18. Cinnamon stick (1)
19. Ground Nutmeg (1/2 tsp.)
20. Fresh thyme (5 sprigs)
21. White potatoes (2)
22. Butter beans (1 can)

Directions:
1. Rinse oxtail in cold water and vinegar for ½ hour.
2. Dry off and marinate oxtail with ingredients 3-6 for a day.
3. Turn on crock pot, add a splash of chicken stock, and turn on to high.
4. Chop up the sweet onion and carrot.
5. Dice up the green onion, garlic, and hot pepper.
6. Coat marinated oxtail in flour.
7. Brown meat in mixture of olive oil, butter, and brown sugar.
8. Add meat to crock pot.
9. Sauté onions for 5-7 min till just browned.
10. Add carrots, and cook for 2 more min.
11. Add green onions, garlic, and hot pepper….cook for 1 more min.
12. Throw vegetables and also ingedients 16-20 into crock pot.
13. Cook on high with the lid closed until it starts boiling (about an hour and ½)
14. Then crack the lid just a bit and cook for another 6 hrs.
15. Once the meat is falling off the bone, chop up and add the potatoes along with the can of drained butter beans. Cook for about another 15 min. until potatoes and beans are tender.
16. Steam some white rice and enjoy.

...not in the video >>>> I added the thyme....and then when the meat was falling off the bone, I added the potatoes and beans....

...to thicken the sauce at the end, I pulled out all the big chunks of stuff....then poured a few table spoons of sauce into a bowl with a little flour....whisked that up, and poured everything back into the pot.

Oxtail Stew Blues

2012-02-14T18:50:00.000-08:00

Today I'm working on a post for Oxtail Stew....Check back tomorrow for the full "Oxtail Stew" recipe post...I'm marinating the meat for a day. It's not always easy making oxtail stew....sometimes you forget a few ingredients...or think you are cooking for hours, only to realize that your crock pot isn't even plugged in. I've actually made this recipe twice now...let me share with you a song that expresses just a little bit of my blues.

Day 20: Baked Apple

2012-02-02T18:44:00.000-08:00

Tonight I’m hookin’ it up real simple, with a baked apple for dessert. I’m throwing this recipe into the mix, just because it’s so simple, easy, and inexpensive. All you need is an apple, sugar, cinnamon, and cream. For about a dollar, you can impress your friends with this warm, baked goodness. Just hallow out the inside of Granny Smith apple, pour a mixture of ½ sugar ½ cinnamon into the center, add a little water…..and bake until delicious. Heavy cream on top will cool it down just enough to devour at a rate of ¼ aps (apples per second).

Day 19: Philly Cheese w/ Jalapeno

2012-01-26T09:38:00.000-08:00

Today I'm burning through some leftovers in the fridge. Tri-tip just seems to get better after sitting in the fridge for a few days. I usually don't like leftovers, but I will cook a tri-tip just to have the leftover sandwich meat. I'm using whatever cheese I have in my fridge, which happens to be parmesan, a little gruyere, and a little cream cheese. Steak and cheese go together so well by themselves....then try adding caramelized sweet onions and peppers....adding jalapeno for a kicker....and throwing all that into a nice toasted roll....this is how to do leftovers! It's really kind of impossible to mess up this classic sandwich. As long as you have some good bread, meat and cheese, and top it with carmelized onions...you've got it covered. Cheese can be a fairly sensitive subject when it comes to Philly Cheese....I'm not too picky...as long as there's a lot and it's melted, I'm happy. The one thing I do believe will set your Philly Cheese apart from any other is a killer hot sauce. Tabasco just won't cut it...Frank's is a good choice.

Ingredients:
1. leftover tri-tip
2. parmesan
3. gruyere
4. cream cheese
4. sweet onion
5. yellow pepper
6. mushrooms
7. jalapeno
8. olive oil (1 tbs.)
9. butter (1 tbs.)
10. ciabatta roll

Directions:

1. Chop up the tri-tip into bite size pieces.
2. grate the parmesan and gruyere.
3. mix these together with the cream cheese, and warm in the oven at 350.
4. fry onions and peppers in 1 tbs. olive oil till brown (10 min.)
5. add mushrooms, jalapeno, and garlic.
6. fry another 2-3 minutes.
7. toast bread
8. assemble
9. enjoy

Day18: Beer Battered, Fried Macaroni and Cheese

2012-01-20T08:16:00.000-08:00

Today I’m frying up some leftover macaroni & cheese. I’ve always wanted to try this, so here goes…. I only had one minor fire, and seven magic macaroni and cheese nuggets….so I would say I won the battle! The beer batter was super easy to mix up, and inexpensive as well. Once I got a consistent temperature with the oil, I was a frying fool! I even cut up some sweet onion slices and made onion rings.

Ingredients:
1. pale ale (6 oz.)
2. finely grated parmesan (1/4 cup)
3. flour (1 cup)
4. eggs (2)
5. olive oil (1 tbs.)
6. sea salt (1/2 tsp.)
7. baking powder (1/2 tsp.)
------
8. leftover mac & cheese (from day 17)

Directions:

1. whisk together 1/2 pale ale, parmesan, flour, eggs, olive oil, baking powder and salt.
2. dip cold balls of leftover macaroni into flour to coat.
3. dip into beer batter.
4. deep fry in 450 degree oil.
5. try not to burn the place down.

Day 17: Best Macaroni and Cheese Ever! (part II)

2012-01-18T11:56:00.000-08:00

I’m back on mac today!….it’s been a week since I’ve touched the stuff….but I just can’t stay away! I’ve been having dreams of melted cheeses. Aged sharp cheddar, pepper jack, Swiss gruyere, and aged parmesan, mixed in with bits of crispy pancetta, layers or fresh tomato, a buttery crusted top of bread crumbs and crushed ritz crackers. I was so pumped on this recipe the first time, that I wanted to make sure I got the proportions just right. This macaroni and cheese could very well be, my new favorite dish of all time!

I buy the 8 oz. packages of Tillamook extra sharp cheddar, and pepper jack. Whatever I don’t use will be bagged up and saved for another batch or another recipe such as Philly cheese sandwiches, stuffed mushrooms, or some killer omelets later in the week. Cheese is the most expensive item in this dish, so don’t trip out when you spend $20 on cheese, just to begin this recipe. You will get your money’s worth in the end. There’s no need to spend more than $7 per pound on any one of these cheeses. I go to Trader Joes for the gruyere and parmesan….these are both under $7 per pound there.

I’ve found that cheddar is the basis of the cheese mixture. A good sharp cheddar will give your mac n’ cheese a strong flavor as well as a bright color. The younger a cheddar is, the milder and softer it will be….as an older cheddar will have a more tangy bite and be crumbly. I use a 15 month aged Tillamook. The pepper jack gives the dish a distinctive layer of heat and creaminess that won’t go unnoticed. The Gruyere is a 6 month aged cheese, that rounds everything out and acts like the mediator (if these four cheeses were to get in a fight). It’s got just the right amount of creaminess and nuttiness to balance everything out. Finally, I use a 10 month aged parmesan (No need to go with the $20 per pound parmesano reggiano). Parmesan will bring in a stringy texture to the dish, as well as a nutty and crisp flavor.

Ingedients: (2 servings) total cost: $9
1. unsalted butter(4 tbs.)
2. flour (1/3 cup)
3. whole milk (1 cup)
4. dried basil (3 leaves)
5. sharp cheddar (4 oz.)
6. pepper jack (3 oz.)
7. gruyere (3 oz.)
8. parmesan (2 oz.)
9. cubed pancetta (handful)
10. penne pasta (1 cup)
11. cayenne pepper (1/4 tsp.)
12. dried herb mix w/ sea salt (1/2 tbs.)
13. sea salt (pinch)
14. pepper (pinch)
15. tomato
16. bread crumbs (1/8 cup)
17. crushed ritz crackers (1/8 cup)
18. unsalted butter (1 tbs.)

Directions:
1. Preheat the oven to 350 degrees.
2. Bring 1 qt. water to a boil.
3. Warm (don’t boil) 1 cup of milk in small saucepan with 3 bay leaves.
4. Grate all four types of cheese.
5. Fry up the pancetta in ½ tbs. olive oil till brown, and set aside.
6. Boil penne cooking 2 min. short of box directions.
--- 3 burners photo/milk/pasta/pancetta ---
7. Drain the penne pasta in cold water and set aside.
8. Melt 4 tbs. of unsalted butter in a large sauté pan.
9. Add 1/3 cup of flour and whisk until thick.
10. Add the warm milk and whisk until thick.
--- roux photo ---
11. Remove from the heat and fold in the grated cheese mixture.
12. Mix in the pasta, pancetta, cayenne pepper, dried herbs, sea salt, and pepper.
13. Pour this mixture into a clay dish.
--- sliced tomatos on top photo ---
14. Slice half the tomato, and dice the other half.
15. Spread the diced tomato across the top of the dish, then layer the slices on top of that.
16. Melt 1 tbs. of unsalted butter, and mix into the bread crumbs and ritz crackers.
17. Spread this mix onto the top of the tomatoes.
18. Bake for 25 min. or until the cheese starts to bubble on the edges of the dish.
19. Remove and let sit for 5-10 min.

Day 16: Tri-Tip & Stuffed Portobellos

2012-01-16T08:34:00.000-08:00

Tri-Tip is an excellent steak to cook up on the weekend for dinner….and save the leftovers for making killer sandwiches (Philly cheese) during the week! Tonight I’m baking the steak, so I can sit back and watch some football….building anticipation for steak and mushrooms as I cheer on whoever can cover the spread on this particular day. I’m also throwing a couple stuffed portobello mushrooms in with it. Both of these can be prepped in advance….giving you the option to bbq or bake them whenever you feel like it.

Ingredients:
1. portobello mushrooms (2)
2. broccoli
3. cheddar (2 oz.)
4. pepper jack (2 oz.)
5. cubed pancetta (handful)
6. marinated Tri-tip

Day 15: Pork Meatballs w/ Mint & Honey

2012-01-15T10:29:00.000-08:00

It’s game day and I’m hookin it up with some killer pork meatballs! Here’s another easy, inexpensive dish that’s sure to be a crowd pleaser. Fresh mint and garlic bring this dish to life, then the melted honey takes it to another planet! Add some homemade tzadziki and BOOM!....I’ve done it again!....Go Niners!

Ingredients:
1. ground pork (1 lb.)
2. fresh mint
3. garlic (4 cloves)
4. egg
5. bread crumbs (1/4 cup)
6. coriander (2 tbs.)
7. cumin (1/2 tbs.)
8. dried herb mix
9. olive oil (1 tbs.)
10. honey (3 tbs.)

I Made a batch of tzadziki the day before….(*I added a little honey to this too*)

Tzadziki ingredients:
1. Greek yogurt (1 cup)
2. olive oil (2 tbs.)
3. lemon (1 tbs.)
4. cucumber (peeled and drained)
5. salt
6. pepper
7. *honey*

If you want, pick up some red onion, tomato, and pita bread…..to make some killer sandos at 2:00 a.m…..when everyone else is gathered around a hot dog stand, you’ll be at home with this beautiful creation.

Day 14: Jalapeno Omelet w/ Tomato & Goat Cheese

2012-01-13T12:08:00.000-08:00

This morning I'm cookin it up McBain style with my favorite omelet....jalapeno, mini heirloom tomato, and goat cheese. I've made a lot of omelets in my day, and this is always my go to recipe! I use only one egg, to get a nice thin blanket around the rest of the ingredients. I can't stand 3-egg omelets, when there's more egg than filling! The egg should be merely a blanket to cover up the filling and keep it warm. Every bite should be the perfect amount of each ingredient, creating a perfect balance of tastes. Pair this up with a few slices of orange and this masterpiece is sure to get your day started right!

ingredients:

Day 12: Fried Pork and Apple Sauce

2012-01-09T13:08:00.000-08:00

Today I’m taking it easy….with fried pork and apple sauce. No need for microwave dinners when you can throw this meal together in like 10 minutes. I bought a $3 cut of pork and 2 apples for a grand total of about $4.20. I can’t think of a better combo than this….ok, maybe coffee and cigarettes, which I have given up in exchange for a better future. With that said….Pork and Apple Sauce is the new champion! Unless you prefer wine and cheese…..if that’s so….I am so sorry. Don’t get me wrong….I love wine and I love cheese…..but together?.....I guess I’m more of a beer and boiled peanuts kind of guy…..Sorry France.

Ingredients:

Day 11: The Best Macaroni and Cheese Ever!

2012-01-05T12:40:00.000-08:00

“Life is half magic, and half pasta.” – Federico Fellini
If you have never made mac n’ cheese from scratch, then I challenge you to break away from the typical Kraft or Annie’s boxed crap….and become a true expert in the field of macaroni and cheese. I have been making mac n’ cheese for the last three days straight, reading multiple books specifically written on the subject….and I am apparently addicted now! Once you get the basics….it is a new creation every time. Experiment with different cheese mixtures to create your own signature recipe. So far….I have come up with a good mixture of extra sharp cheddar, pepper jack, gruyere, and parmesan. I also think that a little meat is key to a good mac recipe, particularly pork. Here I am using cubed pancetta, although other options are circulating in my brain. Finally, I like to top the mac with sliced tomato, and a mixture of bread crumbs and crushed ritz crackers. For me, I can tell that this is the start of a long and awesome journey in the world of mac n’ cheese. Start yours now!

Ingredients:
1. 3 tbs. butter
2. 1/4 cup flour
3. 1 cup milk
4. 1 bay leaf
5. 1/2 tsp. ground nutmeg
6. handful cubed pancetta
7. 1/4 cup bread crumbs
8. 1/4 cup crushed ritz crackers
9. 1 cup small ridged penne
10. tomato
11. 1-1/2 cups of four cheese mix (grated)
- 4 oz. extra sharp cheddar
- 2 oz. pepper jack
- 2 oz. gruyere
- 1 oz. parmesan3

not on the video ---> I added the milk and bay leaf to the roux and whisked until creamy.

Day 10: Salmon w/ Balsamic Onion Sauce

2012-01-03T11:16:00.000-08:00

Today I'm cookin up a simple salmon recipe. My mom taught me this one, and it has always been a favorite of mine. The sauce is just red onion, orange juice, and balsamic vinegar. Other than that, all you need is a small piece of salmon. Just brown the onion wedges in olive oil, add 1 part balsamic, 4 parts juice...then reduce for about an hour. Bbq or bake the salmon till white beads appear...and that's it...enjoy!

Day 9: Eggs Benedict (the perfect hangover cure)

2012-01-01T00:44:00.000-08:00

There are two versions of the origin of Eggs Benedict.
The first is about a lady named Mrs. LeGrand Benedict, who couldn't find anything to her liking on the menu at Delmonico's Restaurant (the first public restaurant in the U.S.) The chef, Charles Ranhofer, came up with what he called Eggs a' la Benedick and published it in his cookbook in 1984.
The second and way more interesting story, is about a man named Lamuel Benedict. An article appeared in the December 19th, 1942 issue of the weekly New York magazine "talk of the town" column....and is based on an interview with Lemuel the year before he died. In 1894, Lemuel Benedict, a wall street broker, who was suffuring from a hangover, ordered "some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce" at the Waldorf Hotel in New York. The Waldorf's legendary chef Oscar Tschirky was so impressed that he added it to his menu after substituting canadian bacon for the crisp bacon, and an English muffin for the toasted bread.
So you can decide for yourself which story is more believable, although if you have ever had Eggs Benedict on a hangover, I'm sure you will be on Lemuel's side!

ingredients:

Gone Fishing!

2011-12-19T21:03:00.000-08:00

I want to thank everyone for their support on this blog. I don't plan on stopping, although I am taking a small break to fish for steelhead, and then down to the Bay Area to visit family for the holidays. When I get back, I'm gonna start doing videos to make it even better! Here's a shot of me on the Wilson River in Tillamook Forest.

Day 8: Meatball Sando w/ Fries

2011-12-15T15:11:00.000-08:00

Today I'm hookin it up big time McBain style with a meatball sando from heaven. For some reason (hangover) I woke up this morning craving french fries. I was planning on making a sandwich out of some leftover meatballs, and so It just hit me....put the fries in the sando!...BOOM!
I walked down to Pearl Bakery to pick up a choice ciabatta roll for this masterpiece. Besides the bread, all you need is a little marinara sauce, mayo (if you're weird like me), parmesian cheese, two meatballs (from day 7), and an appetite.

ingredients:

slice the bread...

then the meatballs...

then heat up the meatballs in some sauce

grate the cheese

add some mayo

then the heated meatballs and sauce

throw on a little cheese

then the fries

and more sauce

oh...and more cheese

are you convinced yet?

that's whats up!

BOOM!

kill it!

love it!

unreal!

Day 7: It's Meatball Time!

2011-12-14T22:00:00.000-08:00

Tonight I'm hookin' it up McBain style with some killer meatballs!....There are only a million meatball recipes out there, and only really a few keys to it. First of all....You don't need ground lamb or bison or veal, or whatever these "F"ed up cook books are telling you. Anyways, where the hell do you find these things!....Every time I go to a meat market and ask for something like this, they smile, and act like they are about to make a fortune off of me!....So I'm gonna tell you how to make a killer meatball without spending a lot, or doing to much. All you need are these ingedients:

1. ground round (1.5 lbs.) - 15% fat
2. ground pork (1.5 lbs.)
3. basil
4. fresh grated parmesian cheese
5. eggs (2 medium)
6. sweet onion (1)
7. garlic (2 cloves)
8. dried bread crumbs
9. olive oil
10. worcestershire sauce (a splash)
11. cumin (1 tsp.)
12. coriander (2 tbs.)
13. salt (a pinch)
14. pepper (a pinch)

ingedients:

thaw the beef and pork in cold water...

pull the insides out of the bread loaf

all of it!....

dry the bread crumbs in the oven if they aren't ready

saute the onion....

wait....what the F is my cat doing up here!

whatever!

then saute the onion

wait till the onions are browned

pefect....then add the garlic

and just wait till the garlic is fragrant

cool the onion and garlic in the fridge

chop the basil

grate the parmesian cheese

add it all to the mix

crack a couple of eggs into the mix

add a little worsetishire

and a little olive oil

then the bread crumbs

perfect amount

shape the balls...

place the balls....

cook the balls at 350 degrees for about 30 min....or till browned and medium

BOOM!

Day 6: German Babies

2011-12-10T11:43:00.000-08:00

I'm up early this morning makin some German Babies. Maybe your wondering what this has to do with food, so let me tell you. My mom would always make these things on the weekend when I was a kid. Ok, that didn't sound right either. Really they are called Dutch Babies or German Pancakes. I guess for me it will always be a German Baby. These awesome breakfast treats are so simple to make, and besides the lemon, you should already have the ingredients on hand.

1. flour (1/4 cup)
2. milk (1/4 cup)
3. egg (1)
4. butter (2 tbs.)
5. lemon (1)
6. powdered sugar
7. salt (pinch)

ingredients

mix it up

melt 2 tbs. butter inside the oven....then pour the mix into the center

bake at 420 degrees for 15 minutes....use your sweatshirt as a oven mit, if you don't have one

and.....BOOM!....I've done it again!

yup!

Day 5: Chicken Phillo

2011-12-09T21:38:00.000-08:00

Today I'm breakin out a recipe I stole from one of the many restaurants I have worked at in my cooking days. I never leave a restaurant without fully copying down all of the recipes they have. I guess I should feel bad about this, but I totally don't.
Chicken phillo goes for $27 at this unnamed Humboldt County cafe, and I will hook it up at a fraction of this cost (about $4). Within the phillo crust, I will be wrapping a chicken breast, pesto cream cheese, and marinated artichoke hearts. I really like this recipe, because it can be assembled ahead of time, and baked to order/eat. Here are the ingredients:

1. chicken breast (4)
2. phillo pastry sheets (12)
3. cream cheese (8 oz.)
4. pesto (4 oz.)
5. marinated artichoke hearts (6 oz.)
6. melted butter

ingredients

thaw the chicken in cold water

mix the pesto into the cream cheese

mmmmmm....pesto

pound the chicken

fry the chicken in a little olive oil

brush each (3) sheets with melted butter

add the chicken and pesto cream cheese....

then add the artichoke hearts

and wrap it up

then butter the wrapped deal

and on to the next one....

bake for about 15 min......or until crust is browned....and BOOM!

Day 4: Tomato basil soup w/ bbq chicken grilled cheese

2011-12-08T22:20:00.000-08:00

Today I'm hookin it up with tomato soup and grilled cheese. There's something perfectly simple & awesome about tomato soup and a grilled cheese sando. Of course I can't do anything simple, so I've hooked it up McBain style with bbq chicken in the grilled cheese and basil in the soup. Basil gives the soup a sweet flavor without adding sugar. Bbq chicken gives the grilled cheese an extra kick. Here are the ingedients:

SOUP
1. chicken broth (qt.)
2. crushed tomato can (28oz.)
3. tomato paste
4. onion (1)
5. basil (1 package)

SANDO
1. texas toast bread
2. melted butter
3. cheese (tillamook)
4. chicken back meat (from day 2)
5. bbq sauce (your favorite brand)

ingedients:

chop the onion.....

and saute the onion till browned

add it to the soup...in the crock pot

cut the cheese (eeewwww)...and brush the bread w/ butter

butter the bread!

I added a little bbq sauce to the chicken back meat...from day 2

...and throw that into the grilled cheese....and BOOM!

Day 3: roasted chicken wings n' stuff

2011-12-06T20:13:00.000-08:00

Today I am roasting chicken wings along with some killer veggies. It's super cold here in Portland today, and I'll take any excuse to turn on the oven and cook something awesome! The lemon, butter and thyme really make this meal flavorful and still simple. Besides the chicken, thyme, and butter...I only spent 4 bucks. Here are the ingredients:

1. chicken wings (10)
2. red onion (1)
3. yam (2 lbs.)
4. endive (2)
5. butter (1 stick)
6. lemon (1)
7. thyme (a bunch)

ingredients

thaw the chicken in cold water

cut up the onion

cut from the end....for wedges

this doesn't look good...

arrrrggggg!

grab the bike....

and back to the store

no hands!

I'm on a bike!

my sweet onion

much better!

and into wedges

peel the yam

chop the yam

cut the endive into wedges

and the lemon in half

mix it all up

grab the butter....

and rub it all over the chicken pieces

get it good

squeeze a little of the lemon

ready to bake!

bake it at 325 dergees for an hour and a half....basting at the end....BOOM!

Day 2: breakin down a chicken

2011-12-05T11:50:00.000-08:00

Today I am breakin it down whole chicken style. If you like to chop things up like me, then go get yourself a bird. There are so many reasons why you want to break your own chickens down.
First of all, it's like half the price. This really trips me out when I go into the store. Especially pre-cut fruits. Have we really become this lazy, to where we need someone to cut up our food into bite size pieces like our Mom used to do when we were kids.
Secondly, the best meat is on the back. There's not a whole lot, but enough for a killer sandwich.
Thirdly, you will have stock. Chicken stock is the key to flavoring everything! Every good dish starts with a good stock. Your house will smell awesome all day, and make you feel warm and cozy inside.
Finally, you will have chicken on hand. Freeze the pieces you don't use right away. (see pics below)

ingredients

buy chickens on sale

get the biggest one, because you want more meat per bone.

buy only one piece of celery.

rosemary is everywhere....

stay above the dog pee zone.

cut up a mirepoix

smell your chicken (it was on sale)....you'll know if it's bad!

get to know your bird.

start with the breasts

cut down to the bone....

...and through the bone (crunch)

perfect

now flip it over and crack the leg bone

cut the leg off with the thigh

now go back and cut the rest of the breasts off

finish with the wings

freeze what you want

heat some oil and the mirepoix....cook for a few minutes till translucent

add the carcass

and a gallon of water....and bring to a boil

as soon as it starts to boil, skim the fat off of the top

add rosemary...

bay leaves....

and thyme

simmer down now

pull the carcass

scrape the meat off

save the meat for a killer sandwich (another day)

after cooling it down in the fridge, I strain it....

and pour it into something with a spout (here I use this french press)

pour it back into the water jug....

and BOOM!....chicken stock!

drink it if you want....

well, maybe not