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Showing posts from May, 2012

Sheet Pan Suppers - Simple Roasted Chicken and Vegetables

One of the very first things they teach you in culinary school is to K.I.S.S - which stands for Keep It Simple (Stupid).  They say that the simplest dishes are almost always better than overly complicated dishes with hard-to-find, exotic ingredients. I completely agree with this theory. This roasted chicken and vegetable dish is as simple as they come, but I'm telling you - it is as flavorful and delicious as any dish you would find in a 5 star restaurant.

This one is so simple you don't even need a recipe. Heat oven to 400 F. Spray a large baking pan with sides with non-stick cooking spray. Season bone-in, chicken thighs with salt and pepper. Roast chicken. When chicken is half cooked and fat has rendered off it, add chopped vegetables ( onions, carrots, celery, green beans, cauliflower florets, tiny potatoes, Brussels sprouts etc.) Toss the vegetables with the chicken drippings. Season with salt and pepper. Roast until everything is golden and chicken is thoroughly cooked. E…

Roasted Cauliflower and Poached Eggs ~ Breakfast of Champions ~

My cauliflower addiction is getting out of control. I just can't get enough of this delicious vegetable. I think my favorite way to prepare cauliflower is to roast it. If you are not a fan of cauliflower - try roasting it. I promise you will love it! Roasted cauliflower has a sweet, nutty flavor - it almost reminds me of popcorn. Top the whole thing off with a soft, drippy egg or two, and you have a super filling, healthy, yummy breakfast.

Roasted Cauliflower and Poached Eggs
serving: 2 or 3
(low-carb, gluten free)

!/2 head cauliflower, cut into small florets
1/4 onion, chopped
about 1 Tbsp. olive oil or chicken fat
salt and pepper

1 or 2 eggs per person
1 Tbsp. vinegar

Preheat oven to 375 F. Toss the cauliflower and onion with oil. Season with salt and pepper. Roast until golden brown - about 40 minutes. Stir once or twice during cooking.

Toward the end of cooking time, heat a few inches of water in a medium saucepan. Add vinegar. Bring water to a gentle boil. Crack eggs into ramekins and d…

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork