Almond Flour Air Fried Chicken
It was a tough work week, and I wanted some comfort food on Friday night. At the suggestion of my wonderful fiance Carolyn Flynn I bought a bag of Almond Flower at Wegmans on my last trip to Fredericksburg. While I just recently wrote up my Air-Fried Fried Chicken, I used all purpose flour. Tonight I wanted fried chicken, and decided to go the air fryer route (of course) but with the almond flour. And I upped my seasoning a bit to include Chipolte Powder and some Tony’s Cajun Seasoning. Also, to make it interesting, in my flour dredge (garlic powder, onion powder, black pepper, poultry seasoning, basil, oregano, paprika) I also picked up some New Mexico Green Chile & Garlic flakes I scored at the Sante Fe Olive Oil & Balsamic Co while in Santa Fe...
Chicken Paprikash
Chicken Paprikash It was another sub-freezing night in Colonial Beach and tonight I wanted to make a recipe I remember my mom preparing…Hungarian Chicken. I’ve never made this before. Instead of hauling out my trusty cast iron skillet, as I am wont to do, I had a new tool in my arsenal. A Dutch oven. True, I do have a cast iron dutch oven I use over open fires, but I haven’t had a porcelain oven in my life since settling down in Colonial Beach. My loving, caring fiancé Carolyn Flynn resolved that this Christmas by gifting me one. What a great lady. • 2 tablespoons butter• 3-5 chicken leg quarters• 2 medium yellow onions, very finely chopped• 2 cloves garlic, finely minced• 1 can of crushed tomatoes (maybe add a can or roasted diced?)• 1 red bell pepper,...
Cast Iron Christmas Crepes
A few days ago I enjoyed a wonderful crepe breakfast at the French Pastry Shop in Sante Fe with Carolyn Flynn. This gave me the craving to make my own for my Christmas morning breakfast. Ingredients:• 3 tbsp unsalted butter melted and cooled plus more for the pan• 1 cup all-purpose flour 120g• 1 tbsp granulated sugar• 1/4 tsp salt• 3/4 cup whole milk 180mL• 2 large eggs room temperature• 1 teaspoon vanilla extract Put the above in a blender or food process to create a smooth mixture that pours thin, I added a little more milk. For filling I went with minced chorizo and finely grated Emmentaler Swiss cheese. I used my cast iron skillet, but if I knew where my iron comal was, I would have used that. Liberally brush butter on the skillet and bring to a medium to...
Standing Rib Roast Dinner
Traditionally on Christmas Day I cook a standing rib roast. Tomorrow I have a solid lineup of activities, so Chase The Dog and I decided to cook our annual Standing Rib Roast on Christmas Eve. Since it was just the two of us, I opted for a 6 lb two rib cut from Wegman’s. This will keep us in beef for the next couple months. I dry-brined the cut with kosher salt the night before, this insures a wonderful crispy crust as the salt draws out the water. Three hours before cook time I pulled the ribs from the fridge to let them come to room temperature. My rub was simple, fresh crushed black pepper, coriander, thyme, dry basil and dry oregano, as well as a dash of Cajun seasoning. Normally I would do a hot sear and then turn the temp down for a slow and low cook,...
Salsa Brava Potatoes
I normally wouldn’t post something as mundane as eggs and potatoes…but this morning I created perhaps the best breakfast potatoes I’ve ever made. It was 10° in Colonial Beach and I craved a hearty breakfast. Credit goes to my wonderful fiancé, who when heard what I was up to, suggested a NYT’s recipe of Salsa Brava. This is a sauce also prepared by a restaurant in Santa Fe that we ate at a few days ago, La Boca. The potatoes I sliced and boiled for 10 minutes two small baking potatoes. In my cast iron skillet, I fried up 4 slices of thick sliced bacon. Drain the grease and caramelize a small sliced onion. At the very end toss in a couple minced garlic cloves. Add a sliced shallot and cook over a low heat for a few minutes. Add the potatoes, season with salt,...
Penne Boscaiola
Knowing it was going to be a sub-freezing night, I decided to work up a REALLY hearty meal. But I’ve done a lot of those lately, so I wanted to try something new. In my research I came across a meal I’ve never cooked before, Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon). All of my spaghetti sauces have always relied on oregano and basil for the savory seasoning. This sauce is about rosemary and thyme. This one has no oregano or basil. I found a dozen good recipes, and drew up a plan of my own, that involved some of things that drew my attention. And as have been wont to do lately, I wanted to cook it in my cast iron skillet. But this would be perfect for a dutch oven. Thus… I pan fried 4 strips of bacon (cut in half) and set...