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New recipes from an aspiring Chef and other rants.
Just me sharing my recipes as I strive to become a professional Chef. As well as stress relieving rants as I see fit.
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Roast chicken
Thursday, February 3, 2011
I guess I should start off by telling you what we're cooking. It's a 6.92 pound perdue chicken(non-frozen) that I got at BJ's and we're gonna season it with a seasoning called Krakow Nights(Penzeys Spices). They are a small chain and I get all of my spices from them. Krakow Nights contains salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, and savory. I like to add a little granulated garlic on top of that as well. So first things first, you need to heat the oven to 500 degrees. While it warms up you should rinse the chicken with cold water remove the giblets. Trust me you don't want to forget and leave the giblets in. Let's just say the resulting taste is unpleasant. Now when the bird is rinsed rub it all over with olive oil and then rub in the spices. Make sure it has a good coating for nice flavor. At this point you can truss the chicken or not. I usually do but I'm out of twine so I can't. We'll leave trussing for a future blog. :D Place the bird on a rack inside a roaster with about 1 inch of water in the bottom and put it in the oven for 25 minutes. Once the 25 minutes are up reduce the heat to 375 and cook for 45 minutes. Now comes the intensive part. :p Keep checking the bird every 10 minutes after the 45 till a meat thermometer reads 180 or the brest timer pops or the juices in the cavity run clear. After that pull it out of the oven and let it rest for 10 minutes before carving. If you don't let it rest, it will fall apart when you try to cut it. Sounds good, I know, but it's not in this case lol. Now you can carve it up however you like. I usually carve it up traditionally into segments. My sister and her husband each get a leg(thigh included) and a wing and I get a breast. The last breast is up for grabs for lunch. I'm making a frozen mixed veg with this, but you can do what you like for sides. I sometimes cook some carrots and celery in the pan. They come out quite tasty. nom nom nom.
Posted at 10:00pm (MST) | Comments (1) | Add Comment | Report Post
Pulled Pork
Friday, January 14, 2011
Figured I'd start out with a sort of easy one. I just made this today so It's fresh oon my mind. It's easy in terms of labor but it does take 8 hours. I cook in a gas oven set to bake at 300 degrees. First off you need a six pound bone-in pork shoulder or boston butt. Wash it off with cold water and you're ready to begin. Wrap the pork in three layers of aluminum foil(If you don't you run the risk of it leaking) fat side up and place on a cookie sheet. Then simply place it in the 300 degree oven for 8 hours. Once that's done open the foil carefully as there will be steam. Remove the pork from the juices in the foil carefully and trasfer to a shallow baking dish or another cookie sheet. Throw away the juices. They will be salty. Remove the bone. Should be very easy. Use 2 forks to shred the pork. Again this should be easy. If it's not it isn't cooked enough. Larger cuts of meat will take longer to cook. once the pork is pulled. Then you flavor. I mix 1 1/2 cup brown sugar with about a quarter gallon of apple cider.(Not the same as apple juice) Slowly pour the mix over all the pulled pork and mix through. Dont over saturate. The pork will absorb most of the liquid. You're not looking to soak it only add flavor. Mix it through the pork and you're done. At this point the pork has cooled a bit so I like to put it back into the oven for 10-15 minutes to get it back up to temperature. This makes great pulled pork sandwiches. You could also add barbecue instead and have barbecue pulled pork. Hope you enjoy and let me know if you try it.
Posted at 2:42am (MST) | Comments (6) | Add Comment | Report Post
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