Tomorrow we’ll be hosting two friends for the podcast interviews, and as the encourager of the duo, I couldn’t pass up the opportunity to cook for a group. I get great pleasure from entertaining (with food).
The menu includes:
I figured I’d share the recipes for these items.
The chicken first needs to be brined and left in a plastic bag over night.
Combine and dissolve these ingredients in a larger pot:
1 gallon of warm water
3/4 cup Kosher salt
1/4 cup Safron Adobo
3/4 cup Low Sodium Soy Sauce
1/2 cup sugar
1/4 cup olive oil
Place whole chicken(s) in an over bag and pour brine over the chicken. Tie bag off and place the bag in a pan and let sit over night in a refrigerator.
2 boxes of Stove Top Chicken flavor
1 lb ground tukey
2 carrots, washed, peeled, and chopped
2 stalks celery, washed, and chopped
2 cups of mushrooms of your choice
1 granny smith apple, washed, peeled, and chopped
Make the stove top according to directions on the box. Brown the ground turkey and dump only half of the runoff. Add the vegetables, apple, and mushrooms to the ground turkey and sautee until the carrots apple and celery are soft. Mix the runoff, ground turkey, apple, vegetables, and mushrooms into the stuffing.
Stuffing and roasting the chickens:
Preheat your oven to 350 degrees. Remove chicken(s) from brine bag and place them in a pan. With a gloved hand, stuff the open cavity with stuffing and place them back into the pan. Pour brine over the stuffed chickens until they sit in one inch on brine. Place in the oven for an hour and a half or until the chickens’ skin is a deep brown.
1 pound broccoli rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Garlic Mashed Potatoes:
6 cloves of garlic, chopped
1 stick of unsalted butter
6-8 large idaho potatoes
1-1 1/2 cups milk
Wash and peel the potatoes and boil them until soft. Chop garlic and and sauté with 1/2 the stick of butter until the garlic is golden brown. After the potatoes are soft, mash them and add the garlic, other half of the butter, and milk. Whip with a mixer until lumps are very few. Add salt and pepper to taste.
French Apple Cobbler:
5 cups granny smith apples, chopped
3/4 cup sugar
2 tbs flour
1/2 tsp cinnamon
1 teaspoon vanilla extract
1/4 cup water
1 tbs softened butter
1/2 cup all purpose flour sifted
1/2 cup sugar
1/2 teaspoon baking powder
2 tbs softened butter
1 egg, slightly beaten
Preheat oven to 375 degrees. In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9-inch square pan. Dot apples with 1 tablespoon butter.
Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown. Serve warm with cream or ice cream.
*And there you have dinner, just make sure to space out and time your dishes and you’ll be golden.
Any topics, you, the gaining community, or questions you’d to hear us talk about or address in the next episode?
Gain Tirade Episode One:
Runtime: 25 min