Steaking Our Claim on Salmon

Salmon Steaks, a fun twist on the classic salmon fillet. You can season these with just about anything you want, and since this a rich, hearty fish you can season it pretty aggressively. As we did in "Taking my Teriyaki Back to you Babe," you will cook the fish the same way to achieve salmon salvation.

Oh, did I mention teriyaki?  Yes, you can brush a little teriyaki sauce or marinade on both sides of the steak. Remember to taste before you apply so you can adjust if necessary.  How do I wake this plate up? Well, I think I will let this photo answer that question for you.

Boom! Yes, that is purple cauliflower and it really makes the dish stand out.

As far as how to apply heat to the salmon, you can either go with the grill or the oven. Again, the grill is going to be my first option since it makes the fish look really pretty and the grill marks actually aide in building the flavor. For example, the grill marks can give you a little caramelization and char that will help bring the flavor of the fish together.

In order to achieve perfect salmon, cook these about 3-4 minutes a side at 500 degrees if your steak is about one inch thick. I prefer to cook at a slightly lower temperature, around 450 degrees, which I will say takes about 12 minutes total. You want the fish to be pink and moist in the middle, so factor in carry-over heat as you cook these steaks.

So, enjoy!

The Case of the Partially Perfect Baked Barbecued Chicken

So, my mom used to make this recipe when I was a teenager and I loved to eat it, but wanted nothing to do with making it. Sounds familiar doesn't it? I was about 14 when I remember my mom making this dish, but I hadn't really been interested in cooking at that point in my life. Little did I know I would come to love cooking.

The recipe is a play on barbecued chicken with a sauce that was very tomato and vinegar forward, but it is balanced with some sweetness and a little garlic to really bring it together. The idea is that you bake the chicken and the sauce together, so as everything cooks together the sauce begins to thicken and adhere to the chicken. It is a really classic, simple barbecue sauce.

If you don't believe me, here is what the dish looks like when finished. I decided to serve it with brussel sprouts (yes you can find that recipe on my blog) and a little rice to help soak up that great sauce. Here you go!

Yes, this is baked in the oven, and it tastes as good as it looks.


But wait, I mentioned a mystery didn't I? Yup, I did. This recipe, while flavorful and rich, is written a bit like a "whodunit." There is only one set of instructions related to cooking the whole dish that reads like this "Brown chicken 1 hour at 400 - 425 degrees, turning once. Pour sauce over browned meat, reduce oven temperature and roast til sauce is thick and/or nearly gone."

If you cooked chicken as the instructions indicate above you will have overcooked and dry chicken. In my attempt to solve the mystery we used skin-on bone-in chicken thighs because the skin will turn out crispy and it looks beautiful with the sauce. So, now, we must piece together how this recipe would have been comprised when it first came to fruition 30 years ago -- and perhaps how to work with it in the 21st century!

I have had this recipe numerous times before while I was growing up, but had never seen the recipe on paper.  As you can tell, the recipe left me with more questions than answers when it came time to making this myself. I knew the chicken was already deceased and I wasn't prepared to kill it again. So, in order to avoid the same fate, I knew I would have to pay attention to some clues I had learned along the way.

While I will help you solve the mystery, this case isn't open and shut and I will need to revisit this in order to work out the wrinkles. So, below is my file on how to crack this case.

In a baking dish, place 6 chicken thighs skin side up and season with a little olive oil, salt, and pepper. Preheat your oven to 400 degrees and cook the chicken for 20 minutes.

After 20 minutes, turn up the broiler for 3 minutes on high until the skin starts to get crispy like the photo below.

While you are letting the chicken cook for those 20 minutes, combine the following ingredients in a sauce pot and bring to a simmer. Make sure to stir this occasionally while the sauce comes together.

1 15 oz. can tomato sauce

1/2 cup water

1/2 cup apple cider vinegar

1/2 cup brown sugar

2 tablespoons Worcestershire Sauce

2-4 cloves garlic, finely diced

A couple of pinches of kosher salt

Fresh ground black pepper

At this point make sure you pour off whatever liquid has rendered from cooking the chicken. I transferred the thighs to a clean dish to make sure I didn't have any excess liquid when I baked the chicken off with the sauce.

Pour the sauce over the chicken, so you have something that looks like this.

Next, cook the chicken for 15 minutes at 350 degrees. Then, cook for 20 minutes at 375 degrees.

That's it. You are done, and you will end up with a beautiful play on barbecued chicken. If you take the chicken out and you want the sauce to be a little thicker, just take the chicken out of the baking dish and return the pan to the oven with just the sauce.  Check your sauce every 3-5 minutes until it has reached the desired thickness.

Not interested in the chicken? No problem, you can do this with boneless country style pork ribs. Again this isn't tested, so any substitutions are experimental. 

Remember, pork is cooked through at 140 degrees internal temperature. You just want these tender and cooked through. The cooking time will totally vary depending on your oven temperature and the thickness of the meat.

Not interested in meat at all, but want a fantastic, basic barbecue sauce for any application? Seriously, just make the sauce until it has reached the desired thickness and flavor profile that suits you. Put this sauce in a container of your liking and store in the fridge.

Want to wake up this sauce a little more? Okay, add a couple of ounces of your favorite whiskey, bourbon, or tequila. This sauce won't keep you from driving, but will help fortify some of those great flavors. Like wine, taste before you add to the sauce as you will be concentrating those flavors. Also, you could add some ground ginger, ground cinnamon, or cardamom (if you can find it) to make the sauce extra special. Remember, those spices are full flavors so add in small amounts or you will overpower the sauce.

So, for now, case closed! Rest assured, together, we will continue to bring this recipe it's long, overdue justice.

Enjoy!

The Magic of The Mango

As some of you may know, I have dabbled in magic throughout the course of my life. I consider food and magic to have a few similarities that really speak to me. For one, you can tell a story with them both of time, place, history, adventure, and so on. Also, you can transform simple, unassuming ingredients into stunning, inexplicable, and flavorful magic.

The mango embodies this idea for me in a poetic way. The mango doesn't look like much, it harbors a fearsome nemesis, but contains some of the most versatile fruit flesh around. Think about it, you can use it for salads, soups, marinades, smoothies, and breakfast to name a few applications.

One of my favorite uses of mango is to make mango salsa. To me, this salsa, is magic with mango, red onion, jalapeno, cilantro, salt, pepper, and a little lime juice. All pretty standard ingredients, right? Yes, without a doubt, but it is the gift that keeps on giving. It is sweet, spicy, fresh, and bright with the lime and the bit of tartness of the mango.

Enough talk, how about a picture?

Making this salsa is simple just dice up a couple of tablespoons red onion, cilantro, jalapeno (start with less as you can always add more), a couple of teaspoons of lime juice, a pinch of salt and pepper, and boom, you are done.

The only real challenge here is unlocking the mango from it's skin and the pit. Oh, this is the nemesis I was referring to earlier. The pit is oddly shaped and takes up a lot of space. Hopefully some of the information below you will find useful.

First, most importantly, get a sharp knife so you can handle this easily. Next, stand the mango up with the tapered end towards you. Take your knife and make an incision about a quarter of an inch from the outside edge of the mango. Letting the knife do the work (and it will with most ripe mangoes), cut all the way until you have one piece of it off the side of the pit. If you encounter resistance, don't force the knife down. This is your sign that you are likely trying to cut into the pit, which sits just under the edge of the flesh. Slide your knife over a little bit to one side or the other from where you working. 

You should end up with something that looks like the top half of the photo.

The easiest way to remove the fruit is to make a tic tac pattern through the flesh and then turn it inside out and you will get the bottom part of the photo. Be careful, as a sharp knife will easily punch through the skin of the fruit and could leave your hand a little worse for the wear.

Here is one last photo of both sides cut into the tic tac pattern

Finally,  holding the flesh of the mango with your fingertips, and pushing down, start to work the knife back and forth between the skin and flesh until your little squares of mango begin to come free. Don't worry, if you end up with pieces of mango that still have flesh on them, just trim them with a knife.

There you have it. Simple, flavorful, and magical mango salsa. Make sure to taste and check your seasoning, as sometimes the mango can be a little sweeter or a little more tart depending on how ripe it is.

So, enjoy!

Chasing Crispy Chicken on the Grill

So, here you are with perfectly seasoned chicken that you want to cook, but you don't want to put it in the oven. So, what else can you do with it? Well, no surprise from me, I say throw it on the grill! The real trick here is to get color on skin, those perfect grill marks and then move it to a cooler part of the grill to let it cook through. I would say probably 3-5 minutes on the skin side, then move off to a lower flame to let it finish. What will it look like you ask? It should look like this below. In case you need to review, check out "Chasing Crispy Chicken."

Say Hello to Jello Stock

Alright, just wanted to do a quick follow up so you can see what the heck this stock looks like after cooling overnight in the fridge. I have already removed the fat with a spoon and have mixed it up so you can see the effect it has on the stock.

Warning: this will look different than any store bought stock. However, as I said before, the appearance is totally normal. If you still aren't sure, just reheat a couple of tablespoons of broth in the microwave for 20 seconds and all will be right in the world of stock.

Ready? Let's go!

Taking Stock of Your Chicken Stock

I was looking in the fridge the other day and noticed a very sad, depressed looking chicken carcass tucked away on the bottom shelf. There was only one way to make this right, time to take stock in making stock. Stock can be used for so many things such as soup, stews. roasts, roasting, and dressings or stuffing applications if you prefer. Not only that, but I believe you get better flavor when its homemade, it is a lot better for you, and it is rather simple to make. The only thing you really need is a little time as making stock can take 4 hours, but most of that time is spent letting this magical concoction bubble and simmer away to get every bit of flavor out of the bones or scraps you can.

The application is simple. Throw a bunch of vegetables in a pot with a few seasonings, add the chicken carcass, a few dried herbs, and cover with liquid. Then, bring the cauldron to a boil, reduce to a simmer, and before long you will be left with a flavorful, rich liquid that will add to flavor to any dish or help bring some comfort when fighting a cold or flu.

Alright, let's get after it!

Here is the base for any good stock. Carrots, onion, celery, peeled garlic, salt, dried basil, dried oregano, dried thyme, and whole peppercorns. For stocks, you want to use dried herbs as opposed to fresh herbs. Why, you ask? Dried herbs stand up better in long, slow cooking applications unless you are using something very hearty like rosemary, which you can apply in either circumstance. So, if you want to use fresh basil or cilantro, for example, finish with those at the last second to get maximum flavor from the herb.

Everyone in the pot including 3 tbsp of salt, a couple of teaspoons each of the dried herbs and the whole peppercorns. Oh, why whole peppercorns? We want to draw as much of the flavor out of the peppercorns as we can, so leaving them whole will allow us to do that. If you grind the pepper, you lose all that flavor and you won't get the maximum affect over a long cook time. We will finish with ground pepper later.

Pour in enough water to cover, you can add a little chicken stock from a can or container if you have some around, but you will get plenty of flavor out of the water if you have seasoned it well. Also, I have tossed in a few chicken backs and necks to help fortify the flavor. You can find these frozen or sometimes fresh from your local butcher. Just ask nicely and you will probably get what you need. Bring your stockpot, I think mine is about 6 quarts, to a boil and reduce to a gentle simmer.

Okay, now comes the painstaking and easy part. Just stir the stock every 15 to 20 minutes and let the mixture reduce. This can take between 3-4 hours, but you will start to notice the stock start to take on color and characteristics of a proper chicken stock. Here is a photo below for you.

After that time and a few sample spoonfuls to test the flavor, you should get something that looks like this.

 

Finally, you will want to strain the stock so you get a clear liquid. You only have two things to do after that, skim the fat that will settle at the top after it cools. I would recommend putting the stock in the fridge overnight and skimming off the fat in the morning. Second, check the seasoning as the stock may need a bit more salt or fresh ground pepper.

Lastly, if you notice that your stock looks like your favorite childhood jell-o like treat, don't worry. This is totally natural and happens with homemade stock as the gelatin in the bones and cartilage will cause the the stock to look that way. Simply reheating will bring the stock back to it's usual form. Ideally you should have something that looks like this.

By the way, the base ingredients I mentioned at the beginning of this post can be used for a vegetable stock, you can add leeks or other vegetables instead of chicken.

Enjoy!

Mother's Day Culinary Fare

In the wake of Mother's Day, and my mother visiting, I have been a little bit behind in posting any thing new. Why you ask? I have been cooking up a storm all Mother's Day weekend! So, what has been on the menu?

Dinner on Friday:

* Lime Marinated Sea Bass

*Mango Salsa
Roasted Carrots

*We will cover the sea bass and mango salsa in some future posts.

Saturday:

Breakfast: Hash with over-easy and sunny-side-up eggs

Lunch: (We fended for ourselves so as to reduce the need for cooking)

Dinner: We kept it super easy and did take-out in order to enjoy some quality time together. Take-out is great for when you want to take a break and relax, but I certainly prefer to cook at home if I can.



Sunday: Mother's Day

Breakfast: French toast with some fresh pineapple chunks, watermelon, strawberries, and blueberries.

Lunch: (We again fended for ourselves as we prepared to provide a delicious homemade dinner later that day).

As far as dinner was concerned, I had been telling my mom about the pasta bolognese I sometimes make for quite some time, so that was what she decided she wanted to have for Mother's Day dinner.

The best thing about this menu is we have covered most of the recipes in the blog up to this point. Yes, we haven't previously discussed sea bass, but I want to make sure you always have something new as your next show stopping dish.

The beauty of this weekend menu is that it can be managed pretty easily while still leaving ample time to enjoy the company of your guests. What things could you do to to make this easier to manage? I would say chop and prep what you can ahead of when you to plan to cook. Although this seems obvious, it can leave more time to laugh and top off your beverage of choice.

Also, try to have everything you need at hand so you don't have to spend time hunting around for this ingredient or that. Once I have done all the chopping and prep, I place all my onions, potatoes, peppers, etc. into little dishes so I can I just dump the ingredient into my pan or cooking vessel and move on.

Until now, I have been talking about a lot of individual recipes on my blog, with a few plates containing some sides to go along with a main course. But I wanted to share how you might think about bringing some of these recipes together to create a weekend of culinary adventures. The big takeaways here are be creative, have fun, learn, and try to make sure the menu befits your guests or  whomever you might be sharing your table fare with.

 So, enjoy!