Buckets of Chicken, and Drunken Chicken

Let's talk about buckets of chicken. First of all, sometimes The Chef and I do get lazy and decide to just drive through someplace and get some chicken. A bucket of chicken goes a long way for us- fried chicken and all the fixins the first night, leftovers for lunch and maybe even a last couple pieces to cut up and toss in a salad or sandwich. Have you ever tried making chicken salad sandwiches with cut up FRIED chicken? OMG- you must. Now back on track......so we arrive at the unnamed chicken drive through and order our chicken. We get to the window and the employee tells us they are out of legs, would it be ok if they subbed additional thighs in their place? Of course! Thighs are, for me, the best part of the chicken, right? We get home........no chicken thighs. Those dirty rats shorted us on chicken!!! Ugh!!!

Speaking of buckets, have you ever heard of a guitarist who wears a chicken bucket on his head and conceals his identity? That would be Buckethead. He is a metal guitarist who has played with Guns and Roses and several others, and tours on his own with a unique show and playing style, most notably a white mask over his face and that chicken bucket on his head. I have no idea what this guy looks like underneath all that. Anyway, Buckethead has been on The Chef's bucket list for a very long time and since we got to see John5 a few weeks ago, hearing Buckethead was coming to town, The Chef just had to go. The show was unlike any he had ever seen before, both in volume and the performance. Buckethead plays with an accompanying soundtrack instead of a live band and uses an arsenal of effects to create some pretty unusual music. Definitly something a guitarist like The Chef would enjoy. 

The Chef often spends his time away from the restaurant playing at different jam sessions around town, and is working with his own band, perfecting their set and working on some new material. He is a very talented musician in his own right, and I can say that without being biased. He has well over 30 years of playing under his belt and it's just part of his DNA. Classic rock is his genre, and he will even sing on occasion if he has to. Of course, when it's my night to cook, that's when you'll definitely find him plugged in and shredding. I get a concert every night.

And with that, we are back to talking about chicken. With my new job and very long, but temporary, commute I get home a lot later than I did before and some days I just don't feel like standing in the kitchen cooking. Times like these are when I turn to simple braises to make a homey and delicious meal. Chicken is my favorite for braising and it doesn't take as much work as you think. A quick brown in hot oil in a big Dutch oven, some aromatics, and a braising liquid, popped in the oven for an hour or so and dinner is served, without the need for any special appliances or equipment. Braising is a very simple technique- you're simply roasting your meat in a liquid, to add flavor, and to bring on a tenderness that's nearly effortless. You can use almost any liquid to braise- stock or broth, wine, beer or vegetable juice all make delicious braises. Be sure to add aromatics like garlic, onion and herbs to really bring out the flavors. Fresh herbs are often too delicate for a braise, with a couple exceptions- thyme and rosemary work well, most others I prefer using the dried version.

The recipe calls for two cups of wine- basically it's a whole bottle with a swig for the cook *wink wink*, because honestly, we have to check the wine, right? I used a fairly inexpensive Riesling, a 2015 Rheinhessen, the kind in the cute cat bottle. It's not too sweet and it doesn't have that oaky taste I hate in Chardonnays. Riesling and Pinot Grigio are my preferred whites for cooking.

Quick note on the chicken- we bought chicken leg quarters- skin on and bone in. I cut the legs and thighs apart myself and removed the section of backbone that was attached. Not all leg quarters have that backbone attached. For a braised recipe like this you do not want to use boneless skinless chicken, and especially not breasts. You won't get enough flavor. The bones especially add a deeper chicken flavor to the sauce. Trust me on this. Learn to love chicken on the bone.

Monica's Drunken Chicken

4 chicken leg quarters

1 small onion, halved then sliced crosswise

10 cloves garlic, cut in half

2 carrots, sliced

2 teaspoons dried marjoram

salt and pepper

olive oil

2 cups Riesling

Use a sharp knife to cut the thigh and leg apart. If the thighs have the backbone attached, cut that off and discard (or save for stock). Season well with salt and pepper. Heat oven to 375 degrees.

Heat a couple tablespoons of olive oil in a Dutch oven over medium high heat. Add the chicken, a few pieces at a time, to the pot and brown on all sides. Remove and set aside, repeat with all the chicken.

When chicken pieces are browned, remove and add the onion, garlic and carrot to the pot. Stir to coat with the oil and allow to cook for several minutes until just softened. Add the wine, scraping up the browned bits in the pan, and return the chicken to the pot, nestling down into the wine as much as possible. Place cover on the pot and place in oven. Cook for 1 and 1/2 hours.

Remove chicken pieces from the pot, cover and keep warm. Remove the vegetables with slotted spoon. Bring the juices to boil over high heat and cook until reduced. You can add a couple tablespoons of butter if you like. Serve the chicken and vegetables with roasted potatoes, drizzled with the sauce. Sprinkle with parsley and serve.

So easy and delicious, it was almost like I did nothing and boom- dinner was on the table. We served the chicken with roasted potatoes for sopping up all that delicious jus in the pot.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Laurie's Stuffed Chicken Breasts

I have told you a bit about Laurie before in a couple different posts. She began her career path in a very different direction, and ended up finding her passion in the restaurant business. Even though she is the textbook single girl with a very demanding work schedule she still finds time to cook at home on occasion and she comes up with some pretty delicious combinations. You can see the influence fine dining has made on her. She likes to cook with beautiful ingredients, lots of fresh vegetables and fruits and loves creating not only delicious dishes but beautiful dishes as well. Colorful plates, attractive combinations. This is one apple that definitely did not fall far from the tree, she absolutely has my love of food and cooking. In her current role, she is the general manager of Magnolia Wine Kitchen, a beautiful restaurant in the heart of downtown Des Moines. Situated in the Western Gateway part of downtown, the restaurant sits right across from the sculpture garden and features huge floor to ceiling windows overlooking the park, and a hip little patio tucked in the alley next to the building. The dining room is decorated with women in mind. Soft colors, plush seating, gorgeous artwork dots the walls. The wine bar features an outstanding selection of wines that changes often. Craft cocktails also are a feature of the restaurant, with Chef Nico creating amazing specials each week in the kitchen.

One of her many creations

Laurie may be front of the house for the most part but she is not afraid to jump in the kitchen and cook when she needs to. She always challenges herself to learn not only the recipes on the menu but to actively help in planning specials and other events. During the recent Culinary Food Fight she served alongside Chef Nico as his sous chef, preparing many of the items with him. I love this about her, she takes those skills she learns on the job home, and re-imagines them as something a home cook can produce just as easily. Tonight, as she was snapchatting me pics and details of her dinner she was making at home, you could see the influence of a restaurant chef in her description and technique. Her dish was a wildly creative mix of sweet and savory, acid and creamy. I knew I'd be stealing this idea! I made a few adjustments in technique, where she butterflied and stuffed the chicken then baked it, I am pounding out the breasts, stuffing, then rolling up, dredging in flour and sauteing before finishing in the oven. It's going to be delicious. Let's get cooking.

Laura's Cherry, Feta, Apple Stuffed Chicken

4 boneless skinless chicken breasts
salt and pepper
1 cup dried cherries
2 cups baby spinach
1 Granny Smith apple
1/4 cup dry red wine
1 cup crumbled feta cheese
3 scallions
all purpose flour
butter
olive oil

Pound the chicken breasts to 1/4 inch thickness. Season with salt and pepper. Set aside.

Combine the dried cherries with the red wine and set aside. Chop the unpeeled apple into small dice. Slice the scallions, white and green parts.

Heat a swirl of olive oil in a small skillet. Add the apple and scallion and cook for a minute or two. Add the cherries with the wine and cook over high heat for a minute or two until the wine is almost evaporated and the apples are almost tender. Remove from heat and cool slightly.

Laurie likes to serve roasted root veggies.

On each chicken breast, place a layer of baby spinach leaves. Divide the apple mixture between the chicken and sprinkle with feta. Roll up tightly into rolls, securing with toothpicks or cooking twine. I prefer cooking twine- it makes it easier to turn and brown the chicken.

Laurie's finished dish.

Heat the oven to 400 degrees and heat a large oven safe skillet over medium high heat. Add a couple tablespoons of butter and a couple tablespoons of olive oil to the skillet. Dredge the chicken rolls in flour, then add to the skillet to brown on all sides, then place in the oven to finish cooking for about 15-20 minutes. Allow chicken to rest for 5 minutes before slicing and serving.

Monsieur Bocuse, Bringing Me Back To The Kitchen

Guess who's back? Me! You might not even have noticed, but over the holidays I took an extended break from writing, and cooking. Many of you can relate, but the holiday season is often just TOO crazy for me to manage everything in our schedules and this year was no different. That's all in the rear view mirror now and it's time to get back at it. A number of things have come up since taking a break. I received an invitation to attend the 2018 Iowa Pork Taste of Elegance competition again. Restaurants have open and closed here in Des Moines. New chef friends have come into my life. One of the culinary world's great Master Chefs has passed away. I've added to my collection of Mouli food shredder/slicers. I've become obsessed with china tea sets. Numerous cookbooks have been added to my collection. Lots to talk about, and lots to cook. 

One of the most impactful events for me is the passing of Chef Paul Bocuse on January 20, 2018. I was so saddened to hear this news. Originally from Collonges-au-Mont-d'Or, France, Chef Bocuse is widely known as the creator of nouvelle cuisine, and helped shape generations of new chefs, through his incredible Michelin star restaurants. Many of his students have gone on to earn Michelin stars of their own. Many organizations created awards in Chef Bocuse's honor, including the prestigious Bocuse d'Or, a biennial chef competition held in Lyon and is probably the most prestigious competition in the world. Bocuse received a number of honors and awards of his own over the years including the medal as Commander of the Legion d'honneur. 

His most regarded restaurant is L'Auberge du Pont de Collonges near Lyon in France. Bocuse's accomplishments and culinary triumphs are numerous indeed, and include preparing the meals for the maiden flight of the Concorde in 1969 and the world famous soupe aux truffles he served at a Presidential Dinner at the Elysee Palace in 1975. This soup, known as Soup VGE, remains a mainstay in his restaurant today. 

Once I'd heard Chef Bocuse had passed away I immediately hit the cookbook shelves, pulled out some classics, and began reading. I knew this was the kick in the pants I needed to get back to cooking and hit the laptop to share. The vast majority of my cookbooks are newer with contemporary chefs but I do have a few gems in the collection, especially vintage cookbooks and European chefs. This is where the real influence lies for me. Not the current television cooking personality, but in the old time chefs who didn't have time for celebrity instead focusing on classic preparations, the Mother sauces, the roots of cooking. I can lose myself for days in these kinds of cookbooks, almost like textbooks to me.

As soon as the cool weather in October hit, I became obsessed with autumn cooking, and got my heart set on osso buco, so Found myself again looking for this classic recipe in those old books. Authentic osso buco is made with veal shanks. I set off on my quest to track down some veal shanks locally. That's when the whole plan went awry. No luck. So the search went to online sources. What a kick in the reality check- the best price I could find for two, yes only two, pieces of the veal shank was $59.99. Now we love food, we love GOOD food and we will pay the money for something truly exceptional when we want it, but I really had trouble plunking down $30.00 each for a couple pieces of veal shank, so I started to research alternative cuts. The results were interesting. Other chefs were using everything from pork shanks, to venison cuts to pieces of beef chuck roast. Right away I knew I wasn't going to go with pork. That just didn't have the right flavor or consistency of tender veal. Venison? We love venison but for this dish, I had to pass. Beef chuck, however, is easy to come by and much much less expensive, so chuck it is. Once I had all my ingredients purchased, I set about making this slow-braised dish that fills the house with delicious aromas and is perfect for a cold and blustery autumn day. I chose a Cabernet Sauvignon for my red wine. You want a dry red that you would also drink, so don't go with a super cheap wine or "cooking wine"- might as well throw your money away.

Osso Buco

2-4 sections veal shank*

salt and pepper

2 carrots, chopped into 1/4 inch dice

1 large onion, chopped fine

1 stalks celery, chopped into 1/4 inch dice

5-6 cloves garlic, minced

3 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

1 bottle dry red wine

4 cups beef broth

olive oil

* Unable to locate veal shanks locally, I used similar sized pieces of beef chuck roast.

Season the meat all over liberally with the salt and pepper. Heat a Dutch oven over medium high heat and add a couple swirls of olive oil. Sear the meat on both sides. Remove and set aside.

Add a little more oil to the pot and add the carrot and celery. Cook, occasionally until starting to caramelize. Add the onion, garlic, thyme, bay leaves and saute a minute or two. Add the tomato paste, stirring to coat the vegetables.

Add the wine and broth to the pot. Bring to boil stirring to loosen any browned bits from the pot. Add the meat back to the pot, reduce the heat and simmer for one hour. Watch and add a little water if necessary. You want the sauce to cook to a rich and thick consistency.

While the osso buco is cooking, prepare the polenta for four servings. Mix Parmesan cheese to taste into the polenta. Serve the polenta in shallow bowls with the meat and sauce on top.

Cooking with Wine- Fish Piccata

You should always cook with a wine you would drink. Wise words, and truly, words to live by if you are like me and love cooking, love wine, and love cooking with wine. It's no secret to you guys that I am deeply in love with Riesling. Maybe it's my German DNA but there is something about that grape that just appeals to me. Big plus- unlike a lot of other whites, it's never aged in oak. I absolutely hate that oak flavor in wine, especially white. I've complained about that before so I won't rehash it all here. I grabbed an inexpensive Riesling recently, from the Fetzer winery, and it's great for cooking and amazingly drinkable.  

We've covered the wine many times before, so let's talk about something a lot more fun- grocery shopping. Not just any grocery shopping, we all know how much I HATE a boring trip to the supermarket, but fun grocery shopping, gourmet shops, ethnic markets, Trader Joe's, Whole Foods, small town grocery stores, you get the idea. In these kinds of stores I don't feel like I have to rush to get out. I like to take my time and check out all the unique items. At the supermarket, for example, they have balsamic vinegar. Might even have two brands. But at Gateway Market or Dean and Deluca they will have twenty different balsamic vinegars, and shelf after shelf of olive oil and all kinds of wonderful things. Olives? You guys know how I am about olives, right? I get in trouble at the olive bars. I'm an olive hoarder, and heaven help me if there is a bin of Peppadews on the bar........

The spice aisle is another danger zone for me. Right now in our kitchen there is a six foot tall shelf unit that is packed with spices. Literally packed. Peppers, herbs, spices, flavored salts, whole spices, ground spices, hot and spicy, smoky and sweet, spices for baking, spices for pickling. In spite of this enormous collection of delicious, I never fail to find something new when I'm browsing in the spice aisle. Maybe a new curry blend, or a new meat rub. It ends up in my basket.

The Chef is always crackling jokes about the pastas and grains we have accumulated in the pantry. There must be four different kinds of lentils in there. Wheat berries, bulgur, amaranth, teff, farro, a few different types of rice. Pastas. Lots and lots of pastas. The Chef is an Italian guy so of course we use a lot of pasta! I love collecting the unusual shapes that I don't find in the normal supermarket and use them for special recipes and pasta salads.

Of course no trip to a gourmet or specialty food store would be complete without at least a couple additions to our staples and condiments. You never know when you're going to need a tablespoons of capers, or a few anchovy fillets. Yes, I do need that many containers of cupcake sprinkles and absolutely we need eighteen different kinds of hot sauce.

Lately The Chef and I have been on a more healthy track when it comes to food. We still like an occasional "naughty" treat but for the most part it's been lean proteins like chicken, fish and lots of eggs, and tons and tons of fresh fruits and vegetables. This time of year there is everything under the sun available from farmstands to supermarkets. I'm going with one of my favorites, baby spinach, and some beautiful flounder fillets to make a deliciously light and flavorful version of one of my favorite Italian dishes, veal piccata. Briney capers and freshly squeezed lemon juice and a big splash of that beautiful Riesling will complete my dish. The Chef still needs his pasta, so I'm adding some buttered orzo, but you could easily swap that for rice or even quinoa or another grain for even more protein power.

The Sinful Food Garlic Olive Oil is the perfect oil for this dish. It adds a nice garlic flavor in the background without being overpowering. I think it makes the dish. You need to invest in this oil and you can get yours by clicking HERE.

Easy Fish Piccata with Wilted Baby Spinach

6-8 flounder fillets*

Signature Seasoning

flour

2 teaspoons Sinful Food Garlic Olive Oil

1/3 cup Riesling

2 tablespoons lemon juice
2 garlic cloves, chopped

1 tablespoon capers, drained thoroughly

2 tablespoons butter

1 package baby spinach, washed and dried

hot cooked buttered orzo for serving

*Use can use any light flaky fish you like, such as tilapia, sole, etc.

Pat the fish dry on both sides. Sprinkle with Signature Seasoning. Dredge the fillets in flour and shake off the excess.

Heat the olive oil in a nonstick skillet until hot. Add the fish and cook about 2-3 minutes per side, depending on thickness, until golden brown. Remove the fish to a plate and keep warm.

Add the garlic, wine, juice and capers to the skillet. Cook for a minute to blend flavors and soften garlic. Increase the heat to high. Stir the butter in until melted, then add the spinach. Cook until spinach is wilted.

To serve, place about 1/2 cup orzo on plate, top with about 1/3 cup spinach, then the fish. Serve with sauce spooned over and additional lemon wedges.

This is the first time I've ever cooked flounder, and to my memory may even be the first time I've ever eaten it. I can assure you, it will not be the last! The flounder was probably the best tasting fish I have ever had. Zero "fishy" taste, and while that sounds almost silly, most people know what I mean. I purchased the frozen fillets at Aldi and they were quick to thaw, individually packed, had zero bones- just delicious. I am definitely going to stock up on flounder- can't wait to try it in things like fish tacos, stuffed fillets, etc.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."