Happy Friday!  As I type this post early on this snowy Friday we are getting geared up for our first snow storm of the year.  Exciting?  No not really but I guess some people like it.  So far. all schools have been canceled but I am still planning on going into work.  We are supposed to get 20 cm today which is not too bad but the wind is supposed to pick up to 80km/hr.  Since we live in a wide open area it will likely feel that there is a hurricane around us.  I am really trying to look for full grown trees to shelter around the house.

Do you think I am crazy for looking at this option?  I am not very patient when it comes to watching trees grow for 20 years before they will block the wind.

On To the Food

The title catches your eye especially if you love chicken and garlic.  This recipe is a spin on a classic roasted chicken but there a couple of techniques that really enhance the flavor compared to your normal run of the mill chicken.

The marinade in this recipe really kicks up the internal flavor of the meat and the double cooking method also forces the flavor to be enhanced.  It really is a great trick if you have never tried this method in the past.

Ingredients

• 1 bunch parsley
• 3 cloves garlic
• 1 Head of garlic
• 3 shallots
• 1 Tbsp herbes de provence
• 1 tsp dried rosemary
• 2 tsp kosher salt
• 2 tsp ground black pepper
• Small pinch all spice
• 3 tbsp Dijon mustard
• 6 Tbsp. Olive Oil

Method

1. Blend all ingredients except the olive oil in food processor then  add 6 tsp olive oil
2. Rub inside and outside chickens and marinate in fridge 2-4 hours.
3. Take the head of garlic and loosen but do not peel, remove papery skins. Coat with oil and season with salt and pepper.
4. Roast chicken at 350 degrees in shallow pan for 90 min or till done and for at least 1 hour
5. Add the garlic head, covered with tin foil in own pan to the oven and roast for 45 minutes at 350 degrees.
6. Set chicken aside for at least 30 minutes.
7. Degrease roasting pan, then de-glaze with juices from resting chicken and 1 ½ cups of chicken broth.
8. Separate chicken to pieces, preserving the skin as best able, and place on boiler with skin side up.
9. Place thin slices of ½ lemon over top.
10. Pour juices into broiler pan, but not over the chicken and broil to hot (8min depending on oven).
11. Use ½ lemon remaining and add juice and reduce sauce, by ½ or till thickened, season with salt and pepper and a small amount, 1 tsp or so butter to enrich and smooth sauce.
12. Serve chicken with sauce.



13. ENJOY!

Zesty Tip: Don’t forget about that roasted garlic.  Serve the roasted garlic with the chicken for the garlic lovers in the house.

Big plans for the weekend?  I am pretty sure I don’t have anything major on the go.  Looks like I may be doing some shoveling for sure.  I better go get a shower and head into the office.  Have a great weekend and let me know if you have any questions about the recipe.

Take care

zesty

If you’re like me, you are probably intimidated by a big chunk of beef. Did you purchase the right cut? How should you cook it? What happens inside the piece of meat while it cooks? And how can you best bring out the flavor and juiciness?

Most people serve large cuts of beef only on special occasions. A standing rib roast, a beef tenderloin, or pot roast is expensive and merits a formal occasion like a holiday or birthday.

Your beef entree will be a huge success once you understand a bit about meat structure and how it cooks.

Two Methods of Cooking

There are two methods for cooking meat: dry heat and wet heat. Dry heat methods including grilling, broiling, sauteing, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking. Most of us cook beef by the dry heat methods, along with pot roasting, stewing, and slow cooking.  To save money on meat try the inexpensive cuts and use the wet heat method.  This approach is a sure shot to tenderness and allows you to play with the flavors each time you cook.  Don’t be shy to add flavor – vinegars and acidic fruit will help break down the meat the most effective and you can even leave it in the fridge marinating for 24-48 hours.  Stay tuned for some low and slow recipes.

The Best Cuts

For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and T bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain.

For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.

For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.

For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.

For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.

For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you’re not sure, just ask!