Smokey Chicken Stoup

My Smokey Chicken Stoup

The days have been cooling, the fog in San Francisco has returned, and the drizzle is heavy many nights. My body seems to have an inner culinary alarm clock, ringing in my mind that it is time for nice hot pot of stoup (thick soup). Follow me on last night's Smokey Chicken Stoup. You and your family will love the aromas as it simmers, your tummies will thank you and your family will crave it at least once per winter month!

Let's get to it, shall we?

Ingredients

2 large chicken breasts, cubed

1 32oz box Chicken Stock

1 large yellow or white onion, finely chopped

4 cloves garlic, minced

3 stalks celery with leaves, chopped

fresh sage, thyme, oregano and rosemary 

(or dried)

1 can beer (I used Japanese beer)

1 cup rice (I used pre-cooked white rice)

1 package smoked thick cut bacon

4 tablespoons red wine vinegar 

Smoked Sweet Paprika

salt and pepper

1 tablespoon Herbs De Provence

1 rounded tablespoon 

1 tablespoon Poultry seasoning

1 pinch saffron

1 pound baby Yukon potatoes, halved or quartered

Place a large pot on the stove top over high heat. Slice the bacon into one-inch squares and add them to to the pot immediately. Man, that smokey aroma is going to hit you like a ton of happy bricks. Turn the hood fan on because the smokey bacon aroma will overwhelm you in the best of ways. 😋

As the bacon renders its fat, add heaping tablespoon of Smoked Sweet Paprika and a sprig of rosemary.  Be ready for the next onslaught of aromas!

After about ten minutes, add the potatoes to the bacon and add a little more rosemary. Stir every two or three minutes to coat the potatoes with the bacon fat.  See,  Rosemary and Saffron are the stars of this dish!  After another ten minutes, as the potatoes have begun to get some color on them and absorb that delicious bacon and rosemary flavor, add the next set of ingredients.  

Add the chicken to the pot along with torn fresh sage and thyme, and sprinkle with salt and black pepper. Stir to coat everything with the bacon rendering. Mmmm! Add the red wine vinegar and stir vigorously to incorporate.  Divine!💚

Next, add the onion, celery and garlic. Stir to incorporate and try not to float when those aromas hit your senses!

Finally, add a good pinch of saffron.  Stir to incorporate all of these amazing herbs and spices. You'll be glad you did!  😁

Now add the entire can of beer (okay, take a swig!+) to the pot and stir to calm the fizz.  Keep the heat on high. Next, add the box of stock and stir every three or so minutes until the liquid begins to boil. Add the pre-cooked rice. Stirring keeps the chicken and potatoes from sticking to the bottom of the pot.  Again, when the liquid boils, reduce the heat to medium-low or low (depending on the settings on your stove top).  Stir about every five minutes for fifteen minutes, then let it simmer for one hour.  Then, set the heat to low after that first hour. You want to simmer low and slow so as not to turn the chicken to shoe leather. 

Add fresh thyme as a flavorful garnish when your serve.

Slice some hard bread to sop up the intensely flavorful soup liquid. The bread will practically melt. I used a lovely Sourdough loaf Perfect.  Last night and the night before were foggy and chilly, and it was the perfect, balanced meal on those chilly nights.  

As always, I am grateful for your visit.  Now, Go Cook For Someone You Love! ❤

~Martin

In-House Cook

Foley says Go Start Cooking for your loved ones and friends!

 

 

Chicken Milanese and Garlic Cheesy Potato Stacks

 

Chicken Milanese and Garlic Cheesy Potato Stacks

It is no secret that I have been craving fried chicken these days. 😁  I blogged "gently fried chicken" earlier today and now I am blogging another fried chicken dinner that I love even more: Chicken Milanese, a beloved Italian dish that has been around for well over one hundred years. The early preparation being known as "cotoletta alla milanese", is very similar to the Austrian/German Schnitzel. Along with the milanese, I made what I call potato stacks. I will describe that and a recycled potato side dish later on.  This is such a fantastic meal.  Let's get to it, shall we?

Ingredients

2 large boneless/skinless chicken breasts (one per person) 

1 cup flour

3 eggs

1 rounded teaspoon salt and black pepper

1 rounded tablespoon dry Italian seasoning+

1 teaspoon (and some extra) dry oregano, rosemary, thyme and sage+ more for the potato stacks

1 cup vegetable oil, or grape seed oil or canola oil

Ingredients for Potato Stacks

1 large russet potato (to make four, two per person)

4 slices of Provolone or mozzarella

2 tablespoon granulated garlic

pinch salt and black pepper per potato stack

+ extra dry Italian seasonings

cooking spray (such as PAM)

To start, preheat the oven to 375-degrees. Next, create and set up a dredging station for the chicken.  In addition, prepare a separate cutting board for the chicken breasts.  For your dredging station, add the flour to a dish, and stir in the seasonings, including the salt and pepper.  Crack the eggs in a separate dish, break the yolks and briskly stir the egg whites and yolks together with a pinch of salt and pepper.  

On the other cutting board, lay out the chicken breasts.  Using a sharp chef's or culinary knife, starting on the thinner side, slice the chicken about three-fourths of the way and open it up like a book. Repeat with the second chicken breast, and more if you are feeding a few people.  Place some plastic wrap (such as cling wrap) over the chicken breasts. Now take a meat mallet or medium sized skillet and pound the chicken breasts into fairly flat uniform shapes. Now, add the oil to a large skillet over high heat.  

Steps for the Dredging Station

1. Place the chicken in the flour dish and thoroughly coat the flattened breasts with the seasoned flour. 

   2.  Place the floured breasts in the egg                                wash,completely coating them with the wash. 

   3.  Place each breast back into the flour and again, fully coat the breast with the seasoned flour. 

*******************************************

The oil should be rippling by this time, meaning it is ready to fry the chicken. Fry one breast at a time so as  not to crowd the skillet. Fry the chicken four minutes per side; that should suffice, but use a thermometer or cut it open slightly to make sure the thicker part is done. Place the finished chicken on a wire rack or, onto a plate covered with paper towels. 

Hold that thought for a couple of minutes!  😃

Let me start off by saying that the potatoes should actually be prepped first, as they take about 40 minutes to bake in the oven.  🍳🍳  That'd give you Plenty of time, then, to work on the chicken.  

Preheat the oven to 375-degrees. 

Wash the russet potato thoroughly. This next step takes patience and a little skill.  You work it out however it suits you. 😊  You will want to have a standard muffin pan ready.  Spray four+ muffin bun pits that are easily accessible with cooking spray (not baking spray). Now, using a sharp culinary knife, trim the potato down all around until a circular potato round fits in the pit. Now slice the potato into thin discs, or, chips. You will want four or five discs per muffin pit, or, cup. Do NOT throw away the potato scraps!  Set them aside. Afterward, use a biscuit cutter or round ravioli stamp and make four or five cheese discs out of the cheese of your choice. I used a ravioli stamp which made the perfect size out of provolone. Before you begin to assemble the stacks, have some of the dried herbs (mentioned in the ingredients section, above) ready to use.  Place a disc at the bottom of each sprayed cup, or, pit.  Let's just call them a cup. Sprinkle a pinch of granulated garlic over the disc, then add a cheese disc.  By-the-way, do not throw out the cheese scraps!  Use them in the stacks!  Add dried herbs wherever you like throughout the construction of the stacks; the same applies to the granulated onion! When completed, sprinkle finely grated Parmesan on the top of each stack. Place the muffin pan in the oven and bake for 40 minutes. When done, remove the pan and use a knife and spoon (I used a knife only) to scoop the stacks out.  Plate immediately alongside the chicken, which should be done by now if you begin with the stacks first, as I belatedly mentioned. 

Now, on to the potato scraps.  There is hot oil in the skillet.  Take the potato peelings and scraps and fry them up!  This takes maybe 4 minutes, max, over high heat.  Season as you wish and the kids or guests can enjoy them, too!

Potato Scraps

Chicken Milanese with Garlic Cheesy Potato Stacks

As ALWAYS, Thank You for your visit, your time and consideration.  I am so grateful for your time. ❤✌❤

Now, Go Cook For Someone You Love!  If you make any recipe in this blog, drop me a line (Facebook, IG, X (Twitter) or TikTok) and say hello!  I'd be grateful!

~Martin

In-House Cook

Gently Fried Chicken with Herb Crusted Potatoes

 

Gently Fried Chicken with Herb Crusted Potatoes

There are times when you crave something so much but you just cannot take the time to go out to eat.  I think I have the answer right here.  Everyone who knows me KNOWS I ❤❤❤ Fried Chicken.  When I lived in Virginia for eight months recently, while I did not frequent fried chicken joints, when I did, I was gloriously happy.  They KNOW how to make fried chicken Right in the South!  Ok, my ted talk is over.  Let's get to my "Gently" fried chicken.  I call it that because it is not deep fried and not baked. I use the good old dredging station - much like milanese - but with good old southern spices, and I fry the boneless/skinless thighs a bit gently until it just turns golden.  

Ingredients

1 package of 4 large or 6 medium-sized boneless and skinless chicken thighs

1 cup flour

1+1 teaspoons salt and black pepper

1 tablespoon smoked Paprika

1 teaspoon dried oregano+, and 1 teaspoon dried thyme

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon Old Bay spice

 3 eggs

1 cup of vegetable, canola or grape seed oil

Add the cup of flour to a dish with an elevated rim, along with the spices. In another dish, add the three eggs and use a spoon to break the yolks and vigorously stir to mix the yolks with the egg whites. Add a pinch of salt and pepper to the eggs. Add the oil to a skillet over high heat.  As the oil heats up, place two or three boneless-skinless chicken thighs to the flour. Coat the chicken well with the flour, then, add them to the egg wash.  Coat all sides well and then, repeat step one, back to the flour. 

Step 1. Coat the chicken well with seasoned flour.

Step 2. Coat the chicken with egg wash. 

Step 3.  Coat the chicken with the flour Again. 

When the oil begins to ripple, that means the oil is ready for frying.  Add the first chicken thighs to the oil. It should begin sizzling at once.  Repeat the steps again until all of the chicken has been prepped for frying. 

Fry the chicken gently, meaning, do not let it burn; you want a lightly golden color.  The thighs will cook very quickly, about three minutes per side. The spice's aroma will make your senses seriously happy. Trust me. When finished frying, place the chicken on a wire rack or, on a dish covered with paper towels. 

Meanwhile, since there is seasoned flour and hot oil in the skillet remaining, I dust the potatoes (I sliced baby Yukon golds into discs for this) with the flour and place them in the skillet.  This entire meal will be a bit crispy!  I love that!  Don't you?

I love crispy potatoes!

Plate simply, garnish with your favorite herb, add a green vegetable or corn to the dish, and enjoy!  Stay tuned for another fry up dish in my next blog post coming soon! 

Thank You for your time and consideration, and as always, I am grateful for your visit!  Now, you know what's coming, Go Cook For Someone You Love❤

~ Martin

In-House Cook

Bowtie Pasta with Sausage and Tomatoes

 

Bowtie Pasta with Sausage and Tomatoes

So, it's been a long day and you're tired, you've worked late and you have hungry people at home to feed, or, you have company coming over and now you're feeling a little stressed due to running late.  Let's solve your problem.  I have the perfect meal for you and your hungry eaters.  Let's get to it, shall we?

Ingredients

2 pints cherry or baby tomato medley

1 pound ground Italian sausage

1/2 cup chopped onion

2 tablespoons minced garlic

6 fresh basil leaves, torn or chopped

1/2 cup fresh grated Parmigiano-Reggiano 

Extra virgin olive oil

1/2 stick butter

2 rounded tablespoons Dry Italian seasoning or fresh:

rosemary, oregano, thyme, finely chopped

1 box or package Farfalle, "Bowtie" pasta

Bring four quarts of water to a roiling boil. In a skillet, add the onion and garlic in evoo, add a pinch of salt and pepper, and saute till the onion begins to soften.  At that point, use a wooden spoon to move the onion and garlic off to the sides of the skillet. Add the ground Italian sausage in chunks.  Add the dry Italian seasoning, a pinch of salt and pepper, breaking up the meat as fine as possible. I like it a bit chunky; you work it out however you wish. 😁

When the water begins to boil, generously add salt and stir.  When it begins to boil vigorously, add the Bowtie pasta and set a timer for about ten minutes. 

While the pasta boils, add the washed tomatoes to the skillet and reduce the heat to medium. Stir thoroughly. Add some of the fresh basil.  Cover the skillet and allow the heat and hot oil to cause the tomatoes to burst and add sweetness to this "deconstructed" pasta sauce. This is amazing. 

The pasta should be "al dente" or near done. Use a colander to drain the pot or, use a "spider" utensil to remove the pasta, placing it into the skillet. Either way, keep the pot, and reduce the heat to low.  Add the butter and about three turns of the pot with evoo.  Add some of the dry Italian seasoning, some of the fresh basil and add the ingredients from the skillet into the pot.  Stir thoroughly to coat the pasta with the butter, evoo, seasoning and the popping tomatoes with it. Turn off the heat that was under the skillet. 

Either grate the parmigiano-reggiano over the pot or over the plated pasta. I like to grate it over the plates or bowls. I used bowls for this particular meal. 

As always, make the dish your own. This can be purely vegetarian, as well, which I have made in the past. 

Thank You for your time and your visit.  I hope you enjoyed reading this humble blog post. I am working on getting into the swing of writing again after a long absence.  It means a great deal that you are here.  

Now, Go Cook For Someone You Love! ❤

~Martin 

In-House Cook

Martin's MIssissippi Pot Roast

 

Martin's Mississippi Pot Roast

Everyone who knows me, knows how I love tangy, spicy, warm flavors.  Mississippi Pot Roast allows me all of that, and more.  I am kinda drooling about it as I write!  My best friend, Anne, makes THE BEST Mississippi pot roast Ever, but I thought I'd share mine; it's a bit of a tweak from the norm. Let's get started, shall we?

This meal-a-palooza can be  made in a slow cooker or any pot. There are tons of different takes on this, but as long as we don't deviate too far from the original, I think we can do it justice, with a little tweak.  So, slow-cooker, Dutch oven or just a pot will be needed.  Let's get to my list of ingredients. 

Ingredients

1 large pot roast

1 onion, coarsely chopped

1 head garlic, halved

four leaves fresh basil

1 rounded tablespoon dried or fresh rosemary

2 rounded tablespoons of freshy or dried lemony thyme

1 -2 pounds baby New Potatoes (Use your favorite!)

1 -2 packages of either dry Italian dressing seasoning or...

Ranch dry dressing

1 cup of mayonnaise

3 rounded tablespoons mustard (your favorite)

salt and pepper

1 tablespoon (rounded) dry dill

1 cup of pepperoncinis and half of the juice of the bottle

1 cup dill pickle juice

1 can pickled jalapenos

6 tablespoons your favorite searing oil (I like grapeseed)

4 teaspoons Green Hot Sauce (Tobasco and Cholula are my favorites)

1 large can beer (Corona is great) or 1 large box of Chicken Broth

The great thing about this recipe is, you can add or change or delete whatever you want to!  

First, preheat the oven to 250-degrees.  Add four exaggerated tablespoons of oil to a skillet or Dutch oven over high heat. Add salt and pepper to both sides of the pot roast. When the oil begins to ripple, add the pot roast and sear 6 minutes per side. Meanwhile, wash the potatoes and set aside, and halve the head of garlic; slice off the stop quarter of the head of garlic, and if there are cloves protruding around the bottom, use a paring knife and cut the top off of those extra cloves. Sprinkle with salt and pepper and place with the potatoes. 

Seared pot roast ready for braising

Potatoes, basil, rosemary, thyme and onion ready to braise with the pot roast. 

Place the seared pot roast into the pot or slow cooker over the potatoes.  Add the mayo and green hot sauce atop the roast.  Add the pepperoncinis to the pot, along with the garlic and pickled jalapenos. Also, add the entire beer or box of chicken or beef stock, the pepperincini juice and dill pickle juice.  Add a fresh herb bundle, including rosemary, thyme and dill. 

*One tweak I made was to add a half cup of Sweet Carolina BBQ sauce.  The tangy flavor is just amazing and the aroma while braising is enrapturing.  You will be like the cartoon person who smells the cooking aroma and floats into the kitchens, captivated by aromas. I will make it this way forever. 

Now, if you are using a slow cooker, you will want to assemble everything the night before or early in the morning.  Set the slow cooker to high for eight hours.  If you are using a Dutch oven or another type of pot, arrange to take one rack out so you can place the pot into the oven at 250-degrees, as mentioned earlier. Slow cook for up to five or six hours.  The meat should fall apart when touched with a fork. IF you must do this on the stove top, bring the mixture to a boil, cover, and reduce the heat to low for six or seven hours. No matter how you do this, it will be amazing!

When finished, remove the chunks of pot roast, remove the pepperincinis and potatoes.  Plate up to six servings.  Garnish with fresh sage, oregano or Italian flat-leaf parsley.  The aromas are only a mild hint to the incredible, sweet and dill flavors coming your way. 

THANK YOU so much for your visit and your time!  As always, I am thoroughly grateful for you.  Now, Go Cook For Someone You Love❤!!!

~Martin

Your In-House Cook

The full Hunter's Moon two weeks ago from Santa Cruz. Ca. 

The many faces of my Foley dog. 

Rosemary Garlic Chicken Thighs with Roasted Herb Potatoes

 Rosemary Chicken Thighs with Roasted Herb Potatoes

I have come to a place in my life where time is still crunched and many dinners are too simple and store bought to blog about, but I want more.  I want elegant, beautiful, fragrant dinners to relish and enjoy and talk about for a few days.  This....is one of them. Takes about an hour, a little shopping, and totally worth while.  Let's get to it, shall we?

Ingredients

4 - 6 chicken thighs skin on, boneless or bone-in

1 - 2 pounds Yukon Gold potatoes, quartered

4 - 6 cloves garlic, diced

Fresh Rosemary, 6 large sprigs

4 fresh thyme sprigs

3 sprigs fresh oregano

1/2 teaspoon saffron fronds

salt and pepper

1 tablespoon smoked sweet paprika

4 + 3 tablespoons your favorite oil

This dish can be made in a slow cooker or a skillet with a cover. The best part is, while there is a little searing involved, the rest is done in one pot or skillet.  Alright, place the chicken thighs out on a large plate. Generously sprinkle both salt and pepper and paprika onto both sides of the chicken. Be sure to retain some for the slow cooking. Set the plate aside.  On a separate cutting board, slice each potato into fourths.

Now, in two separate skillets, add oil to the skillets; four tablespoons in the larger skillet, both skillets over medium-high heat.  When the oil ripples, place the chicken and potatoes into their perspective skillets. Turn the chicken after about four minutes, or when the seared side is just a little golden. As for the potatoes, when they begin to show golden colors, like the chicken, turn them over and add a little garlic , thyme and some fresh rosemary leaves. Fry to about four minutes more and then remove.  

At this point, add a little more oil to a pot or to a large skillet.  Add the potatoes to the high-sided skillet (let's just go with that for simplicity's sake).  Add some more fresh garlic, thyme and oregano, and twice as much fresh rosemary. Place the chicken atop the potatoes and add the remaining fresh herbs, garlic, two pinches of saffron and two or three of the larger whole sprigs of rosemary; after all, rosemary is the star of the show!  In addition, sprinkle pinches of the remaining salt, pepper and paprika over the chicken. Bring to medium-high heat.  When frying begins, reduce the heat to medium-low. Cover and simmer for 30 minutes. Check it in a few minutes, as you may need to reduce to low, depending on the calibration and elevation of your stove top.  

After 30 minutes, remove the chicken and potatoes to rest about five minutes, or, if you prefer, plate right away!  It'll be hot!  I added a little parmesan to the potatoes and chicken.  Serve with fresh garnish of your choice.  White wine would go best with this dish.  I prefer Chardonnay, myself. 

Thank You so much for your visit and time!  I am so grateful.  Now, Go Cook For Someone You Love!❤

~Martin

Your In-House Cook

My Foley