Wednesday, September 29, 2010

Skillet Rosemary Chicken...

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

  • Photograph by Antonis Achilleos

Southern Soul BBQ Sweet Ass Cap just for me...

Tuesday, September 28, 2010

Posey Express BBQ Little Elm TX.

Posey Express BBQ

LITTLE ELM: Posey Express BBQ
1900 W FM 720

Little Elm, TX 75068


Open M-F 11-8

Posey Express BBQ on Urbanspoon

Anonymous said...
I am a resident of Little Elm. Tried this place once (for the ribs) when we first moved here. Been that, done there.

Chicken Breast Marinade...

Chicken Breast Marinade

Be the first to write a review

By , Guide

The problem with grilling skinless, boneless chicken breasts is that they tend to dry out quickly. This chicken marinade is low in vinegar and high in oil. It creates a barrier between the chicken and the heat so you can keep your chicken breasts tender and moist without them drying out.

Yield: Makes about 1 cup of marinade


  • 3/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoon salt
  • 2 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)


Combine all ingredients and mix well. Pour into a ziptop bag and add chicken breasts. This is enough marinade for 4 to 6 chicken breasts.

Sunday, September 26, 2010

Little Elm's Autumn Fest 2010/ my rib turn-in box that was DQ'd...

disqualified for too much sauce, i was told.
but i was 4th in brisket outa 25 cookers. not bad.
i'm very blessed that my cookin has improved dramatically over the past two years. many thanks to chris jones from midland tx, and ms danielle dimovski, aka "DivaQ" from ontario canada.

Little Elm's Autumn Fest 2010 pics of Fun!!! #3

Little Elm's Autumn Fest 2010 pics of Fun!!! #2

Little Elm's Autumn Fest 2010 pics of Fun!!! #1

Little Elm's Autumn Fest 2010 bbq contest score boards...

Grilled Tequila Lime Chicken & Ohelo Berry Sauce from myhawaiianhome

Grilled Tequila Lime Chicken with Ohelo Berry & Pineapple Sauce

I have been working on some Ohelo Berry ideas for the USDA. They are experimenting with growing them as a crop for the first time. This is one of many recipes that I developed using the ohelo berry. Unless you live in Hawaii, you are out of luck for sourcing this berry. It grows wild in mid-high elevations here. It is much like a cross between a cranberry and a currant. It has a slight tangy taste with sweet after notes, but does not have a huge stand alone flavor on it's own. Thanks to Nancy Botticelli of Waimea for providing me with an abundance of her beautiful limes to play with too.

1/2 cup tequilla
1/2 cup lime juice
1/2 cup of honey slightly heated

4-6 Boneless Chicken Breasts or thighs.

1/4 cup finely diced shallots
1 tablespoon olive oil
1/2 cup of reserved marinade with 1 tablespoon cornstarch stirred in
1/2 cup grilled pineapple cut into medium dice (about the size of the berries.)
1/2 cup Ohelo Berries (whole)

Marinate chicken in the marinade for 30-45 minutes (no more or the lime will start breaking down the chicken.)

Remove chicken from the marinade and prepare the sauce by adding all ingredients and cooking on low heat till slightly thickened. Keep out the Ohelo Berries till just before serving to maintain color and texture.

Grill the chicken and then serve with the sauce.

Friday, September 24, 2010

Corinne Trang CT'S THREE BEAN CHILI...

1/2 cup olive oil
1 large yellow onion, chopped
...1 head garlic, peeled and chopped
1 large green bell pepper, seeded and chopped
8 ounces baby carrots, chopped
2 stalks celery, chopped
3 tablespoons chili powder (or make your own with ground cumin, cayenne, juniper berries, allspice, cloves, coriander, oregano, ginger)
1 tablespoon smoked paprika
1 to 2 teaspoons chipotle powder
1/2 teaspoon cayenne pepper (optional)
1 pound pinto beans, soaked overnight and drained
1 pound navy beans, soaked overnight and drained
1 pound kidney beans, soaked overnight and drained
5 large cans (22-ounce) diced tomatoes in juice
4 quarts low-sodium vegetable, chicken, or beef stock
2 quarts filtered water
4 sprigs fresh thyme
1 sprig fresh rosemary
8 fresh sage leaves, julienned
Kosher salt and pepper
3 pounds ground turkey, pork, or beef (or leftover smoked and pulled pork shoulder :-))))))) (optional)

In a large stockpot over medium heat, add the olive oil and saute the onions, garlic, bell pepper, carrots, and celery until caramelized, about 15 minutes. Add the chili, paprika, chipotle, cayenne if using, and continue to saute until a shade darker, about 1 minute. Add the pinto, navy, and kidney beans and continue to saute about 1 minute. Add the tomatoes with juice, stock, water, thyme, rosemary, and sage, ans season with salt and pepper to taste. Bring to a boil, reduce heat to medium low and cook for 6 hours until slightly thickened and the beans are very tender but still somewhat holding.

OPTIONAL: At this time add the ground meat (you may cook the meat separately first in a pan if you with, but no need), if you want a meaty version of the chili. Cook for an additional 45 minutes.

SERVING: Adjust the seasoning with salt and pepper and a little spice if you want, and serve hot, with pan-fried baby potatoes on the side or bread for dipping.

Tuesday, September 21, 2010

Canning Tomatoes: Many (Dirty) Hands Make Light Work

Canning Tomatoes: Many (Dirty) Hands Make Light Work

Finished Tomato Sauce

A little effort today means fresh tomatoes for months to come.

The end of summer means that once again my husband and I, along with a couple of friends, are undertaking a major tomato canning extravaganza. We work together to stock all of our shelves with jars of tomato-y goodness for the year to come, methodically processing the fresh tomatoes from firm, whole fruit to bubbling red jars of liquid summer.

This is our fourth year doing this project, and each year we tweak and refine the process, getting better every time. Four years ago we only canned 50 pounds of tomatoes, and the process dragged us into the wee hours of the morning. Last weekend, we managed to process 100 pounds in a respectable nine hours, and we’ll can another 100 pounds this weekend.

Tomato Boxes

It begins with boxes and ends with cans, both full of tomatoes.

Whether you’re processing a truckload of tomatoes or a small batch, the same rules apply. Here are a few tips we’ve picked up along the way to help things go smoothly:

  • Plan ahead. Understand what equipment you will need and set up sensible work stations. We’ve developed a workflow that goes like this: Core, score, blanch, shock, peel, seed, crush, stew and can. The less time you spend between steps, the faster the whole day goes.
  • Keep it simple. We used to make a light sauce, with sauteed garlic and onions. Now we just cram a sprig of basil in the jar. When the time comes to use the sauce later, you can always cook up some onions then.
  • Know your product. The tomatoes here in Northern California tend to have more water content. We set up separate receptacles for the watery seeds and for the meat of the fruit, and as such end up with two different products: Crushed tomatoes, from the pulp, and tomato water, which can be used in much the same way as a vegetable stock.
Tomato Water

Tomato water: A happy by-product good for soups and braises.

  • Don’t go it alone. While you probably could do this all by yourself, it’s a heck of a lot easier and way more fun when you do it with friends.

Still, fair warning, canning tomatoes is grueling, sweaty and back-cracking work. You will get dirty (maybe really dirty). Tomato goo tends to erupt in surprising directions, sometimes all over you. And your feet will hurt.

So why put yourself through the trouble of canning when you can buy a can of tomatoes for about two bucks? For starters, you have control over where the tomatoes come from, and what goes into the jar. And then, of course, there’s the satisfaction of cracking open and savoring something you labored over months after the fact. But most of all, if you do as we do, you have a great time doing it, sharing the day with good friends over a glass or three of wine, laughing and commiserating over your aching backs after all the hard work is done. And the fresh taste of summer will bring a smile to your lips during the cold fall and winter months ahead.

Canning Tomatoes

Filling the jars with tomato sauce.

More tomato canning resources:

Check out my tomato canning step-by-step guide for Cooking Channel.

There are also plenty of tomato ideas at my site Punk Domestics, from sauce to salsa and more.

Tigress’ Can Jam focused on tomatoes all August.

Also, check out recipes from Cooking Channel chefs for inspiration: Mario’s Basic Tomato Sauce, David Rocco’s Eggs in Tomato Sauce or Giada’s Spaghetti with Olives and Tomato Sauce.

For comprehensive resources on canning of all manner, refer to the USDA Complete Guide to Home Canning, via the National Center for Home Food Preservation.

Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. He is the founder of Punk Domestics , a content and community site for DIY food enthusiasts, and has penned the blog Hedonia since 2006. He lives in San Francisco with his husband, DPaul Brown, and their hyperactive terrier, Reese.