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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: December 19, 2011

19/12/11 Chicken Thighs With Curry Butter Under The Skin


RECIPE

Serves 2

A CookTale

Here is a redux of our most favorite way to serve Chicken Thighs, When we’re meated out, we prepare them at least once or twice a month. A mild Curry emulsified with Butter and spread under the skin, does wonders to the dish. As seen in the photo, the sauce is the result of the Curry Butter combining with the natural fat from the Chicken and spooned on and over the Thighs.

INGREDIENTS

2 8 oz skin on Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

2. Rub any remaining Curry Butter on the skin. Salt & Pepper the Thighs. Set aside.

3. One half hour before dinner, heat the pan, (for this recipe we like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the Curry Butter sauce on & around them.

L

19/12/11 Balsamic Coated Cauliflower Florets


RECIPE

Serves 2

A CookTale

We like Cauliflower florets well roasted and well charred to enhance their flavor as well as their plate appeal. By tossing the florets in a marinade of a imported Balsamic Vinegar, EVOO, Garlic and Herbs resulted in a sweet nutty flavored side dish.

INGREDIENTS

2 TB of EVOO
2 TB of Balsamic Vinegar
1/2 tsp of Salt & Black Peppper
3 Garlic Cloves (chopped)
1 head of Cauliflower (each floret sliced in half)

METHOD

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Stir the EVOO, Balsamic Vinegar, Salt, Pepper & Garlic together in a bowl. Add the Cauliflower & toss to coat. Spread them onto the lined baking sheet.

3. Roast in the preheated oven, stirring occasionally, until tender & beginning to char, about 20 to 30 minutes, depending on how charred you prefer them.

4. Remove & prepare to plate.