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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: July 28, 2011


RECIPE
Serves 2

A CookTale

We got our signals crossed. On her way out the door, Cathie indicated “I’m going to have broccoli for dinner”. That meant that I could have pasta, not just pasta, but Bucatini all’Amatriciana. But when she arrived home , she said, “what’s for dinner?”. There went the pasta and I had not gone food shopping. I rummaged through the fridge and the freezer and scared up dinner.

INGREDIENTS Chicken Thighs

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Jamacian Jerk Spice (powdered)
3 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)
1/4 Cup of Parsley (finely chopped)

METHOD

1. Combine the Jerk Spice & the Butter, whisk it until smooth.
2. Lift the Thigh’s skin & with a dinner knife or a small spatula, coat the flesh with 1 TB of the Butter/Jerk mixture. Careful not to tear the skin.
3. Repeat with the second Thigh. If there is remaining Butter/Jerk, spread it on the skin.
4. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Unless you like your Thighs on the well done side, remove to a platter, & proceed to make the Butter/Jerk sauce.
5. Add 1 TB more of Butter & the TB of EVOO, whisk it together with the pan juices.
6. Plate the Thighs, spoon over the Butter/Jerk sauce & sprinkle on the Parsley.

INGEDIENTS Sauteed Spinach

1 10 0unce bag of washed Spinach (rewashed)
1 small Onion (1/4″ diced)
2 Garlic Cloves (thinly sliced)
1-1/2 tsp of Butter + 1-1/2 tsp of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the Butter & EVOO.
2. Add the Onion & Garlic. Saute until tender & translucent.
3. Add the washed Spinach (in stages), be careful it will spatter when it hits the oil. It won’t take long for the Spinach to wilt.
4. Toss it all together & tilt the pan to drain off as much liquid as possible.


 

 

RECIPE

Serves 2

A CookTale

The crisper drawer in the fridge contained a Cauliflower, It was use it tonight or forget about it. It turned out to be a good side dish to our Chicken Thighs and Sauteed Spinach dinner. The addition of Pimenton Paprika added another dimension of flavor to the Cauliflower. It was an experiment that worked.

INGREDIENTS

1 Head of Cauliflower, cut verically into 3/4″ slices
1 TB of EVOO
1-1/2 tsp of Pimenton Smoked Paprika (sweet or semi sweet)
Kosher Salt & White Pepper
Parsley (optional)

METHOD

1. Heat the oven to 425F.
2. Place the Cauliflower slices in an ovenproof casserole dish.
3. Coat both sides with the EVOO, the Pimenton Smoked Paprika & the Salt & White Pepper.
4. Place in the oven for about 30 minutes or until it begins to brown & becomes tender.
5. Remve from the oven & spoon the juices in the dish over the Cauliflower.