Showing posts with label oven. Show all posts
Showing posts with label oven. Show all posts
Monday, March 3, 2014
Towering Cheeseburger Oven Warmed Kettle Chips and Roasted Garlic Dip
Some cooks have the gift of creating beautiful and delicate creations as with the touch of an oil painter. Not to mention the sophisticated nuances of flavors and textures. The Voltaggio brothers from Top Chef come to mind. They are artists of food, for sure. I, on the other hand, can make a mean burger. (This is not to mean that I am comparing myself in ANY way to the Voltaggio brothers, or any other chef for that matter).
This is a quarter pound cheeseburger which was seared in a hot cast iron skillet until a cripsy crust was formed which sealed in the juiciness. While the burger was still in the skillet, I topped it with baby swiss cheese until it melted down over the sides. The accompaniments are of the traditional burger type including crunchy iceberg lettuce, thinly sliced red onion, dill pickle chips, mayo, ketchup and mustard.
For the roasted garlic dip, I cut 1 small head of garlic in half and placed it in a ramekin with olive oil salt and pepper. I covered it tightly with aluminum foil and baked it for 45 minutes at 350 degrees. After the roasted head of garlic came out of the oven, I let it cool for a minute or two and then mashed all of the cloves in a mixing bowl. The mashed roasted head of garlic I added about 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, a small handful of chopped fresh parsley and salt and pepper. Very simple, but served with kettle chips warmed in the oven for about 10 minutes, simply sublime!
Thursday, February 6, 2014
OVEN BARBECUE STEAK
I had big plans to barbecue outside today, and then Mother Nature decided to rain on us all day, I went for plan B (the oven). The outcome was not as good as grilling outdoors, but an excellent alternative, for sure. Cooking "low and slow" in the oven, gives you a steak more tender than you could ever get on a grill.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
3/4 cup beef broth (or water)
1 cup favorite barbecue sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon DRY mustard
1/2 teaspoon black pepper
3 pound chuck steak (1" thick)
Cut the chuck steak apart, into serving size pieces (cutting out some of the obvious fat lines). Brown the meat in the olive oil until it gets a nice crusty brown surface, then put it in a 9x13 baking pan.
In the same pan you browned the meat in, saute the veggies until they wilt. Add the rest of the ingredients (not the meat) and simmer for a couple of minutes.
Pour sauce over meat and cover the baking pan with foil (tightly). bake at 300 degrees for 2 to 2½ hours or until "fall apart" tender. Thicken sauce if necessary.
NOTE: It is VERY IMPORTANT to bake at 300° to get the MOST TENDER steak........anything higher than that, will not work.
NOTE: It is also VERY IMPORTANT to brown the meat well before you bake it to get the maximum flavor.
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1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
3/4 cup beef broth (or water)
1 cup favorite barbecue sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon DRY mustard
1/2 teaspoon black pepper
3 pound chuck steak (1" thick)
Cut the chuck steak apart, into serving size pieces (cutting out some of the obvious fat lines). Brown the meat in the olive oil until it gets a nice crusty brown surface, then put it in a 9x13 baking pan.
In the same pan you browned the meat in, saute the veggies until they wilt. Add the rest of the ingredients (not the meat) and simmer for a couple of minutes.
Pour sauce over meat and cover the baking pan with foil (tightly). bake at 300 degrees for 2 to 2½ hours or until "fall apart" tender. Thicken sauce if necessary.
NOTE: It is VERY IMPORTANT to bake at 300° to get the MOST TENDER steak........anything higher than that, will not work.
NOTE: It is also VERY IMPORTANT to brown the meat well before you bake it to get the maximum flavor.
Friday, December 20, 2013
Pan Fried Oven Chicken
Pan Fried Oven Chicken
Ingredients
- Whole chicken with skin 1
- Onion 1
- Capsicum chopped 1
- Spring onion 2
- Curry leaves few
- Garlic chopped 4 – 5 cloves
- Parsley chopped ¼ bunch
- Ginger chopped 1 piece
- Black pepper crushed 1 tsp
- Black pepper powder 1 tsp
- Corn flour 1 tbsp
- Cinnamon powder ½ tsp
- Lemon juice 2 tbsp
- Olive oil 4 tbsp
- Salt to taste
- Green and red grapes 250 gm
- Or
- Fruit cocktail 1 cup
Method
- Finely chop 1 piece of ginger and 4 – 5 cloves of garlic.Heat 4 tbsp oil in a pan, add chopped ginger garlic and chopped onion. Fry well till onion is tender.Now add 250 gm grapes or 1 cup fruit cocktail. Cook for 2 – 3 minutes.Then add salt to taste, 1 tsp crushed black pepper, 2 chopped spring onion leaves and 1 chopped capsicum. Fry well for 1 – 2 minutes.
- Stuff half of the prepared mixture in whole chicken. Marinate hole chicken with a little salt, 1 tsp black pepper and 2 tbsp lemon juice. Also brush with a little oil.Now put stuffed chicken in a greased pan, cook till its color turn to golden brown. Remove from pan and put chicken in an oven proof tray.
- Add 1 glass of water and roast on 180 degrees for 25 – 30 minutes.Remove chicken and keep aside, mix the remaining gravy with remaining fruit cocktail mixture. Fry well on high flame. Then add 1 tbsp corn flour paste and ¼ bunch of chopped parsley. Turn the flame of.Cut chicken into pieces, pour prepared sauce on top and serve hot.
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