This is the way I LOVE to cook! Wasn’t really planning anything for dinner, maybe even just hitting up a restaurant. Walking through the grocery store to pick up a few items for the test kitchen, I saw a HUGE pile of turnips with the greens still attached. I’d never cooked turnips these were local, fresh, and beautiful — I had to cook them!
I didn’t remember to take a pic at the store, but here’s what I brought home:
I also grabbed a chicken and a bit of bacon and got to work.
After butchering the chicken, I marinated the legs and thighs in hot sauce. Chopped and braised the greens in bacon fat and white wine. While that was going in the pressure cooker, I boiled the turnips and smashed them with butter and black pepper.
Here are the results:
More food that I cooked with Lisa
More food that I cooked with Lisa.
Grilled Chicken, Grilled Rosemary Potatoes, Grilled Asparagus with Lemon Zest and Nutmeg…basil lemon sauce.
Dinner for 2.
Grilled Butterflied Chicken.
Coming off of my perfect roast chicken, I tried one on the grill…the best whole chicken I’ve grilled, almost as good as the roast one. One particular component worth noting are the "sweet sambal onions"…Texas sweet onions sliced, sautee’d in olive oil and butter, salt/pepper…then added Sambal Chili Garlic Sauce…cooked down then finnished with a healthy dose of honey. VERY good with grilled meat and over rice.
Roast Chicken Leftover
Roast Chicken Leftovers…
Salad was mixed field greens, Heirloom Tomatoes, Texas Sweet Onion, Crumbled Feta, and a light Honey Mustard Vinagrette.
This is by far the BEST roast chicken I’ve ever made…possibly the best I’ve ever eaten! Roast Chicken and potatoes is a dish that I’ve been making since I was about 12 years old. My mom would call me from work and say, "Alvin, Dinner should be ready at 5:30". In the fridge would be a whole chicken, some carrots, onions, and potatoes. We ate steamed white rice with EVERYTHING. Cooking gear was meager, I would throw everything into a cheap [crappy] black roasting pan and steam some rice.
I would watch Julie Child videos and learned about making pan sauces, cutting techniques, etc…
I recently saw an episode of No Reservations featuring Thomas Keller roasting a chicken…I thought to my self, "None of my chickens look like that"…so I thought I’d give this old favorite another go…
Unlike Mr. Keller, I butterflied and partially deboned the chicken – mostly for my dislike of the ribcage bones.
I cut up some red potatoes and tossed them with salt/pepper and fresh rosemary and roasted them seperately from the chicken.
I made a very simple gravy from the chicken drippings.
As the chicken rested, I sprinkled it with chopped Lavender.
Here are the results.
maybe the best part of this…the entire meal (minus some staple items [~2tbls spn butter, flour, herbs from the garden, salt/peper, olive oil] costs $4.69…including the cost of about 2.5# extra potatoes, and chicken bones to be used in my next stock.
Texas Shaped Waffles with Fried Chicken (Popeye’s)