Amy’s Roast Chicken

Bird Is The Word

Most years I try to make an effort to put together a traditional dinner for Passover since my husband is technically Jewish—I say technically because while he may have been born into the Jewish faith, he does not practice it. I am more into it than he is; mainly because I love the food and the lore. For dinner I make foods that are in keeping with the traditions. We don’t do the whole Seder.

This year it’s going to be a struggle to do anything, but for a good reason. We’re heading on vacation for spring break. I like a keeping in touch with your roots as much as the next guy but frankly, sand, sun, and pool-side cocktails will trump that every time…so will the amount of laundry I have to get done in order to get everyone packed and ready.

This year’s Passover celebration will be simple. Very simple. I’m going with a roasted chicken. Roasting a chicken is one of the easiest things you can do for dinner, and you can roast multiple chickens on a basic sheet pan. (I always do two. One for dinner, and the other for sandwiches, tacos etc,) Of all the things I have taught my kids about cooking, this recipe is the most important one. As long as they can roast a chicken, they will be able to feed themselves.

I like to rub my chicken with olive oil and chopped fresh herbs, but you can do whatever you want. Rubbing your favorite spice blend all over the chicken is a no-brainer. Sometimes I put a lemon with the ends cut off into the cavity, other times I do the same with a head of garlic that has had the top cut off. The possibilities are limitless. Feel free to experiment as you see fit.

Amy’s Roast Chicken
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Bachelor Beef Stew

The Comfort of January

January, for me, is a slow month. The chaos of the holidays is over. There is usually a lull in youth sporting activities—though this year the boys are trying basketball. And there just isn’t that much going on, which means I get a bit lazy.

This time is all about the crock pot. My issue is that I get tired of the same old same old. Pot roast is great…occasionally. You can only do so much chili and pulled pork before you lose your sanity (and your waistline). So I have been looking for new recipes to try that are good but also fall into that comfort food category and, don’t require a lot of prep so I can throw them in the pot in the morning.

Most crock pot recipes are heavy on the beef mainly because you can use the tougher cuts that break down over long periods of cooking and are melt in your mouth good at the end. This one uses steak tips which make it even easier for those days when you’re really lazy since you don’t even have to cut it. The use of the microwave might seem weird but it works. Just try it next time you’re on the couch with a book and don’t want to move much.

Bachelor Beef Stew
Recipe adapted from Slow Cooker Revolution
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Roasted Fresh Ham with Citrus and Rye

Meat The Challenge

As with most families during the holidays, mine likes to split duty for the numerous meals that happen in the 48 hours between midnight December 24 and midnight (or sometimes later) December 25. I am responsible for Christmas Eve Dinner.

I see Christmas Eve Dinner as a yearly challenge to see what off the wall, out of the box, totally different thing I can make for a party of 15. I think it’s fun. My Meat Department doesn’t always see the humor in making them hunt for the obscure at a time when they are so busy they just want to sit in the corner and drool.

All year long I throw little challenges their way just to see if they can pull it off. But I get even more creative during the holidays—just think Willy Wonka, but with meat. (You’re right. Bad visual!)

Last year I ordered a slab of pork belly, complete with the skin, to make a Porchetta. For obvious reasons, this is not something we normally carry. (I am that 1 in 1000 who thinks this would be super cool to make myself.) My guys in the Meat Department ordered it for me and it was awesome. The good news is that I’m not special. My guys will special order for all y’all…even whole pigs. We’ve sold a few of those recently.

Other wacky meals included whole sides of salmon (not much of a challenge), Ducks, Geese (for Christmas Dinner), and a fresh Ham (otherwise known as a Leg of Pork). This year I tried for venison, but it turned out to be a little too difficult and cost prohibitive. We are talking dinner for 15 and I do actually have limits to my mania, though my husband may disagree.

I am giving the guys a break this year, and going with the fresh ham again because it was really good. You have to plan ahead since its needs to cure it for 4 days. But once you have the spice mixture on the ham, you just flip it every day to make sure the flavor gets everywhere. The results are well worth the effort, and it is an impressive presentation for a buffet table. Read more…

Deconstructed Holiday Turkey with Sage Gravy

To Brine or Not To Brine….
Growing up, my mother did not brine our turkey for Thanksgiving. She did it the old fashioned way: slather on the butter, stick it in the oven, and torture the family for hours with the scent of roasting bird.

Our turkey always tasted good, but then again we ate Thanksgiving dinner which means we didn’t eat until 6:30 or 7:00, so we were all about to chew our arms off. I don’t recall the turkey ever being super dry, but I was a kid. All I cared about was how many mashed potatoes I could stuff in my mouth at one time. And then there’s gravy, the other food group.

Nowadays there is a national dry turkey emergency. There are so many versions of Thanksgiving Turkey Brine that it can be hard to choose—especially when you consider “trying” a brine means you have to cook a small turkey or a turkey breast. Not everyone wants to take time to do that unless you’re psycho, like me.

We go through a lot of turkey in my house. My sons will only eat turkey sandwiches for school lunch. Roasting a turkey or turkey breast can be better overall than buying a pound of the sliced turkey from the meat counter: not only can it be more economical, it just tastes better.

I have roasted turkey both ways; I have brined, and I have gone rogue and just thrown it in the oven. I must say I prefer the brine, especially for sandwiches. And let’s face it, the meal is good, but it’s all about the leftovers. I am particular about which brine I use. Some are too sweet, or too citrusy, or just plain weird. I like a brine that will enhance the flavor it and keep it moist, not change the taste of the turkey too much.

I have two favorite brines. The first one is a mix that we sell here, at the store (which makes life that much easier). It is made by a local company, KL Keller Food Ways, and the 1 lb. pack is enough to brine a 14-18 pound turkey. The blend contains sage, coriander, bay, black pepper and a little bit of chili flakes. But, don’t worry, it’s not spicy. It is very good and is available in the meat department.

My other favorite is a sage brine recipe I found in Bon Appetite for a Deconstructed Holiday Turkey with Sage Gravy. I don’t usually do the whole recipe but I do use the brine. I think it is the most “traditionally turkey” tasting brine if that even makes sense. Try it out on a turkey breast if you don’t want any surprises on the 27th. Read more…