Roast Chicken

So, no we didn't make Fiesta Lime Chicken last night to go head to head with Applebee's. But we'll look at the cost of last night's meal too. We made Roast Split Chicken with Mustard Crust. A Jacques Pepin fast food meal. There are some things that are really fun to do in the kitchen. One is to purposely burn your food, like in this recipe (which I thought I blogged about, but must not have.) And another, is to split a chicken. Cris, you might want to stop reading... Here you get to cut, with scissors, the backbone right out of the chicken. Then with a big knife crack the sternum (from the inside) and press it down flat with your hands. Good old caveman fun!

TIP
There was a great tip in this recipe. You know how, when you roast a chicken, the whole thing is cooked except for that one joint in the thigh? This always happens. Then to cook that joint you probably over-roast the breast...drying it out. To overcome this obstacle, you just need to make an incision in the uncooked bird in that part of the thigh to allow the heat to get in. Genius!

Approximate Cost:
1 whole organic chicken from Russo's: $9.55, out of which we only ate half
Mustard Crust: ~$1.00
Salad: $2.00
2 pieces of bread: $1.00

HighDef Grand Total: $13.55
Applebee's Grand Total: $25.00

HighDef 2, Applebee's 0
HighDef is up $14.49

Mustard Crust

• 2 tablespoons chopped garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce
• 1 teaspoon herbes de Provence
• 1/2 teaspoon salt
• 1 chicken (about 31/2 pounds)
• Fluffy Mashed Potatoes

For the crust: Mix all the ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Sundays with the Globe

On Sundays I like to wake up, go down to Darwins get a couple of coffees and the Globe. I like to then come upstairs, put on NPR and read the paper. Basically I like a whole morning of no computer and no TV. Unfortunately, the radio doesn't turn on anymore. I had bought this great Onkyo T15 analog radio, and now it just doesn't turn on. The question is whether to get it fixed (at least $50) or buy a new one. I really like it but it only cost $100...so I'm torn. Anyway, back to the paper. I don't really read the news sections of it, but I really like the local sections. It does a good job of letting me know what is going on in Boston. There are always good ideas of museums, art shows, concerts etc. This week there was a spot about weird museums. I guess there is a guy in Portland with a museum of Cryptozoology in his house. Heike sounded interested...maybe we'll go.

Two weeks ago the Globe magazine had a great recipe. Cooking with grapes. I don't usually like mixing fruit in with real food, but we had a bunch of grapes around, and I thought we could try it. Since then, we've had it twice. We hardly ever repeat a recipe, so you know it must be good.





In case the link goes away at some point I'm pasting the recipe here:

SAUTEED CHICKEN CUTLETS WITH LEMON, CAPERS, AND GRAPES
SERVES 6

1 large lemon
1/3 cup flour
6 skinless, boneless chicken breasts, 6 to 8 ounces each, cut in half horizontally to make 12 thin cutlets
Salt and pepper
2 tablespoons plus 1 teaspoon vegetable oil
1 large shallot, finely chopped (about 3 tablespoons)
1/2 cup dry white wine
1/2 cup homemade or packaged low-sodium chicken broth
1 cup (about 6 ounces) green seedless grapes, halved
2 tablespoons capers, drained
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley

Cut the lemon in half crosswise; cut one half into thin slices and squeeze about 2 tablespoons juice from the other half; set the slices and juice aside. Place the flour in a wide, shallow dish (such as a pie plate). Dry cutlets and season each liberally with salt and pepper. Working one at a time, dredge each cutlet in flour, shake off excess, and set on a large wire rack.

In a large, heavy skillet set over medium-high heat, heat 2 teaspoons of oil until it just begins to smoke. Add 4 cutlets to the pan and cook, undisturbed, until bottoms are lightly browned, about 2 1/2 minutes, then turn cutlets over and cook until second sides turn white, about 30 seconds. Transfer cooked cutlets to a plate, tent with foil, and keep warm. Add 2 more teaspoons of oil to the empty pan and repeat process to cook 4 more cutlets; finish with 2 more teaspoons of oil and the remaining 4 cutlets (adjust the burner if the pan drippings darken or burn).

Reduce heat to medium and add remaining 1 teaspoon of oil to pan if it looks dry. Add the shallot and cook, stirring constantly, to soften, about 40 seconds. Add wine and broth, increase heat to high, and scrape the bottom of the pan with a wooden spoon. Add lemon slices and any accumulated chicken juices and boil vigorously until the consistency is slightly syrupy and the volume is reduced by half, about 5 minutes. Reduce heat to medium, add lemon juice, grapes, capers, 3/4 teaspoon salt, and pepper to taste, stir to distribute, and simmer until grapes are heated through, about 2 minutes. Off heat, add the butter and stir to incorporate it into the sauce. Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Add the parsley and stir to distribute, then spoon the sauce over the cutlets, and serve at once.

Steak Dinner

Tonight we had the night off from Pool, Bridge, Taxes, work etc. , so we treated ourselves to a steak dinner.

Recipe:

• Ribeye steak (We got a local one from a farmer's market)
• Crushed Pepper - Not ground pepper. Put pepper corns in a ziploc bag, hit with hammer
• Fleur de sel

Press pepper and salt on steak
Cook until done (maybe 6 minutes total)
Let rest

We tried to make a sauce but it didn't turn out well.
Bad Recipe:
Using the fond from the bottom of the pan stir in some onions.
Let cook for a minute.
Deglaze with bourbon
Add Worcestershire, pepper, salt, water
Reduce

The bourbon had too much flavor, the onions are not as good as shallots, the Worcestershire tasted funny. So we served it on the side.

The steak was served with green beans, and bread.

I enjoyed my steak with a fine bottle of Trader Joe's Ordinary Beer, Heike opted for a glass of Darien Rioja