Jan31

Roast Chicken (Engagement Chicken?)

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When I first heard about Engagement Chicken, I was already engaged.  (This is the type of important stuff you learn on weddingbee.)  Supposedly, if you make it for your boyfriend, he will propose. I had made Ina Garten’s roast chicken before getting engaged, however, so who knows, maybe it does work!

Although it might seem sexist or old-fashioned to some, I have to agree that the way to many men’s and women’s hearts is a nice, home-cooked meal. It shows that you care enough to take the time to make someone a nice dinner, and it creates images of many other cozy and delicious evenings to come.

A whole chicken is probably enough for four people, but I still like to make the entire chicken for the two of us and save the rest for soup, Roman-style chicken, or chicken salad.

I don’t usually associate chicken with gravy, so the recipe has been adapted accordingly.

Roast Chicken, a.k.a., Engagement Chicken
Adapted from Ina Garten

1 whole chicken (about 4 lbs.)
kosher salt
pepper
olive oil
half head garlic, cut in half so that the insides of the cloves are exposed
1 lemon, quartered
2 sprigs rosemary
4 sprigs thyme

Preheat the oven to 425 degrees F.

Remove the giblets from the chicken. Rinse thoroughly and pat dry. Season the inside of the chicken with salt and pepper.

Place the chicken in a roasting rack, breast side up. Stuff the chicken with the lemon, garlic, rosemary, and thyme.

As the chicken cooks, these flavors will permeate the meat. Tie the chicken legs together and pin the wings behind the chicken.

Brush the outside of the chicken with olive oil, and season with salt and pepper.

Roast in the oven for one hour. The chicken is done when you can insert a chopstick or knife between the leg and thigh, and the juices run clear.

Allow to rest for at least 15 minutes and then carve. I served mine with roasted potatoes, carrots, brussel sprouts, and parsnips.

Jan30

Rascal’s 9th birthday!

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Tomorrow is Rascal’s unofficial 9th birthday (based on the date of birth they entered at the shelter), so we celebrated yesterday. We went to the Ocean Trails by Trump National Golf Course in Palos Verdes.

They have picnic tables overlooking the ocean, so Paco and I had lunch while the dogs anxiously sniffed around and waited to begin their adventure.

It was almost 80 degrees out, and we spent about an hour hiking around the (mostly paved) trails. This is an example of a trail I would not climb down. The views are spectacular.

Rascal was exhausted by the end, so he and I sat on the lawn while Paco and Lando hiked down to the water.

Paco took a quick swim while Lando sat with his new friends, three teenage girls with three chihuahuas!  Lando is such a ladies’ man.

Jan29

Krab and avocado salad

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My friends Krystal and Sammy served a krab salad at their housewarming bbq a couple of years ago, and I couldn’t stop eating it.  This is my interpretation of it, although I would love to get the real recipe from Sammy’s mom!

If you’ve never bought imitation crab meat before, you can find it at the grocery store near the smoked salmon.

Krab and Avocado Salad

8 oz imitation crab meat (“krab”)
1 avocado, cut into 1/2-inch cubes
1/4 of a red onion, diced
1/3 c cilantro, roughly chopped
1 jalapeno, quartered and then finely sliced
2 limes, juiced
kosher salt
black pepper
tortilla chips or tortillas for serving

Combine the avocado, onion, cilantro, and jalapeno in a bowl. Season with salt and pepper, then add the lime juice.

Shred or chop the krab meat into large chunks.

Add to the vegetables and gently combine. You can eat this immediately, or let the flavors blend in the refrigerator for a few hours.

Serve on warm corn tortillas or with tortilla chips.

Jan27

Steak dinner with sauteed mushrooms

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For Thanksgiving, I made a sautéed medley of wild mushrooms, and it was the surprise hit of the side dishes. I used Ina Garten’s recipe, and a mix of crimini, shiitake, portobello, and oyster mushrooms. (This picture is from last night, not Thanksgiving.)

Last night I made modified version with only crimini and oyster mushrooms, to go with a steak dinner. You could also add a little bit of cream at the end and turn it into a mushroom sauce for steak.

Sauteed Mushrooms with Brandy and Chives
Adapted from the Barefoot Contessa

1 lb mushrooms, preferably a mixture
1 1/2 T butter
1 1/2 T olive oil
1 shallot
kosher salt
pepper
3 cloves of garlic
2 shots of brandy
1/4 c chives

Clean the mushrooms by brushing them off with a damp paper towel. Cut them into thick slices, or quarter round mushrooms, like crimini or white button.

Heat a large saute pan over medium heat. Add the butter and olive oil, then add the shallot. Saute until the shallot is soft.

Add the mushrooms, and saute until they have cooked down a little bit (8-10 minutes).

Add the garlic, salt, and pepper (to taste) and stir to combine. Allow to cook for a couple more minutes, then pour in the brandy. Once the brandy has cooked off, turn off the heat and garnish with chives.

(Optional) After dinner, take nap.