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Posts Tagged ‘red potatoes’

You just never know where you’ll find a good recipe!  

Yesterday, Rob, a friend in my office was scrolling through the Food Network website looking for a recipe that might catch his eye and whet his appetite enough to be inspired to cook that evening.  Actually I’m learning that he cooks A LOT!  Pretty cool huh?  Well we have this little triangle of foodies/cooks and we sit near each other and nothing beats boredom than discussing what we cook, where we shop for food and where we dine.  

So Rob found this recipe and he said it looked good, it looked simple and he had most of the ingredients already at home.  He flashed around a photo of the finished dish and Elinor and I agreed this sounded like a winner.  Elinor did think that the dish would be better if bone-in skin-on chicken thighs were used rather than the chicken breasts as indicated in the recipe.  That brought on a whole discussion of the the health benefits (or not) of the different cuts of chicken.  Too bad Rob hadn’t found the recipe the day before because the recipe called for fresh Rosemary sprigs and Elinor was quite willing to barter some sprigs for a chicken thigh!  

Flash forward to today – this morning I emailed Rob asking him for the recipe thinking it would make a great weekend dinner.  He sent it to me.  When I got to the office around 1:30 this afternoon he and Elinor were having lunch in Town Square – our lunch area.  I joined them with my container of soup and found out that Elinor was dining on a chicken breast (uh huh, yesterday she said she didn’t like them at all) but then you know what they say,” beggars can’t be choosers”.  That is NOT to imply that she was begging;  Actually I would have to own up to casting a glance at her and the chicken and was rewarded with a bite of the chicken and a mushroom!   It was really tasty!  More talk about what parts to use and I concluded using some chicken thighs and chicken breasts, some skin on and some not would work for Peter and me.  I can’t wait to make it.  Going to use my braising pan (Really I can’t sing the praises of that kitchen tool enough).

Skillet Rosemary Chicken

SKILLET ROSEMARY CHICKEN

INGREDIENTS

3/4 lb. small red-skinned potatoes, halved or quartered if large

Kosher salt

2 sprigs of fresh rosemary, plus 1 TBS leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed, halves reserved)

2 TBS olive oil

4 skin-on, bone-in chicken breasts, (6-8 oz each)

10 oz cremini mushrooms, halved

DIRECTIONS

Preheat  oven to 450°

Cover potatoes with cold water in a saucepan and salt the water.  Bring to a boil over MED-HI and cook until tender, about 8 minutes; drain and set aside.  

Pile the rosemary leaves, garlic, 2 tsp salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl.  Stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

Heat a large cast-iron skillet over MED-HI heat. Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes.  Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast uncovered until chicken is cooked through and the skin is crisp, 20 -25 minutes. 

Recipe is from Television Food Network

 

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English: Irish dinner

Irish dinner (Photo credit: Wikipedia)

Ha, ha, ha, I bet you thought I meant I was going to recycle more, use rags instead of paper towels, refuse to buy strawberries in March because in order to arrive here, they left a HUGE carbon footprint.  Sorry to disappoint my readers and dash their expectations that I might be looking at the world with a more global view to saving the earth for the next generation – oh no that’s not what I meant at all!!

This sunny but cold Sunday, the day before St. Patrick’s Day, I thought I would attempt, yes attempt to make my first Corned Beef and Cabbage dinner.  My husband is not sure why I’m thinking of doing this and now 3 days later, after I’ve bought the corned beef, the cabbage and the potatoes and carrots, I’m thinking the same thing!  If we were in NYC we might go out for our annual Corned Beef and Cabbage dinner as we have for the past umpteen years but we are not in NYC.  Actually we will be back in time to catch some of the world’s best and longest St. Patrick’s Day parade. However Monday holds a sacred place in my heart.  Everyone who knows me, knows that Monday night is Mah Jongg night and since there isn’t a Colleen in the group, no one other than me seemed to think St. Patrick’s Day deserved any special consideration.  Well that settled that.  No Irish supper for Peter and I on Monday!

I did consider taking advantage of the considerable Irish-American population at the Jersey Shore and thought we might dine tonight at Clancy’s Tavern,  The thought of enjoying a meal served and cleaned-up by someone else as well as the camaraderie of fellow diners and congenial drinkers certainly held its allure. BUT then I remembered how crazy Clancy’s can be; noisy, boisterous, and so loud, it’s hard to talk to your dinner partner!  It’s really more bar than restaurant, Irish to its core so I started thinking that probably a good portion of the population might take advantage of an extended St. Patrick’s Day celebration by starting early in the weekend, only to continue right through to Monday night!  AND then I remembered that on Sunday night a couple of my favorite TV shows are on, not to mention one of those rare occasions when I am in total control of the remote.  How could I think of missing The Amazing Race, 60 Minutes and especially The Good Wife.  I could DVR the shows but then I wouldn’t have the time to watch them because they would be on the TV in NJ and I’ll be heading back to NYC.  

So now that I’ve settled that in my mind, I took my crockpot out and am hoping the corned beef will cook to its fall-apart texture this afternoon while I’m out and about.  The packaging said to bring it to a boil and then cook for 2 1/2 to 3 hours and add the vegetable an hour before meat is done. That flies in the face of most of the recipes I’ve read so I’m thinking 4 hours in the crockpot with the potatoes, carrots and onion on the bottom, topped with the corned beef will do the trick. I do hope it gets to bubbling point and then about an hour before I’ll toss in the cabbage.  carrots.  I happened to be on the phone with my cousin, Marian this morning, and she too was attempting a first time Corned Beef and Cabbage dinner.  However, she called her niece who writes a cooking blog and was told to put it in the slow cooker for 8 hours AND she put the cabbage, carrots and potatoes in with the meat right from the get go!  I advised her to at least remove the cabbage otherwise I think she would end up with cellulose and mashed potatoes.  We’ll compare notes later this evening, probably during the commercials!

Uh oh, I just took a good look at the photo I put in this post and see that the little red potatoes should have been left whole; I halved and even quartered some – I guess I will be the one with mashed potatoes!  Oh well, ERIN GO BRAUGH

 

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