Tag Archives: rosemary

Beef Wellington

097Beef, vegetables, and spices wrapped in a flaky crust and baked.  Not too hard to make and a good use of a mid-range piece of meat.  I had about a 2 lb piece of London Broil (keeping with the British theme), some various veggies, and admittedly used a canister of store dough. Continue reading

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Irish Ale Braised Beef

For St. Patty’s day I made an Irish beer beef stew. Originally I wanted to make  stout braised short-ribs, but it turns out short-ribs were a little more pricey than I originally thought. We ended up purchasing a single bottle of Smithwick’s (an Irish red ale) and some beef shanks and enjoyed every bite.

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Chicken Cordon Bleu

We are back from Christmas break and starting it off with a pretty simple dish of chicken cordon bleu and creamed spinach.  It is just chicken pounded thin then rolled up with ham and cheese inside.  As easy as it sounds.

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Grilled Roasemary Pork Loin with Apple Cider Au Jus and French Breakfast Radishes

I had a pork loin and some rosemary which is a combo that I fancy and also wanted to grill it while the weather was still so mild.  We also had some French breakfast radishes which I had never seen before to my knowing.  I kept the pork on the upper shelf of the grill and it seared and charred well while not cooking to quickly and drying out.  The radishes were sauteed and cheesed.  Sticking with the fall theme, I cooked down an apple cider sauce that was used like a dipping au jus.

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Braised Whole Chicken with Bread Stuffing & Bacon

You see that gravy on the plate there? I have been calling it liquid gold because it was so, so good. You will be licking your plate clean, I can almost guarantee it. We recently received a Staub and this is another recipe from Molly Steven’s All About Braising using the cocotte. This was definitely a dish of a lot of firsts for me. This was the first time I ever cooked a whole chicken before, made stuffing from scratch (cooked inside the bird), and made such a delicious pan sauce. This may have been the best thing I ever made and it really was not too difficult at all. Like the pot roast it entailed many steps and a good few hours, but nothing was too technical or intimidating to take on. Again, this was a time consuming Sunday cooking event. I tried to time it so we ate before the AFC Championship game, but it took a little longer than expected and we ate at half time. Luckily since the Steelers had taken such a big lead my nerves were calm enough that I was able to eat!

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Filet Mignon Party!

 

Filet and some good friends

 

We had an absolute feast with some friends featuring grilled filet mignon with sauteed mushrooms and onions, spicy red pepper mac n cheese, rosemary and garlic mashed potatoes, and creamed spinach.  The Strip District struck again!  I had wanted to get a log of filet for quite some time because the price goes down as you buy a bigger cut, so we called on some friends to help us out.

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Fosters Can Turkey with Rosemary Garlic Mashed Potatoes

It is what it looks like

Ever heard of beer can chicken?  Well, this is beer can turkey.  I have been slow grilling a lot recently and am trying to make the most of the ending summer 😦  I had never heard of this and wanted to give it a try.  Whereas a standard 12 oz can works well for a chicken, I used a Fosters “oil can” which is 25.4 ounces.

First with the grill.  This time I started the charcoal and once it was ashed over, pushed it all to the outer edges to make a ring.

I put a disposable foil baking dish in the center as a drip pan

While the coals were heating up, I prepared the turkey and the can.  I covered the turkey with a store bought rotisserie chicken rub.  Leave about half of the beer in the can, with the other half you figure it out.  Once it was magically half empty, I removed the top with a can opener.  This worked really well and there were no sharp edges.  I then added bay leaves, garlic, and rosemary to the beer.

Good ol oil can

With the bay leaves and spices

Now the grill, turkey, and can were ready.  I placed the can on the grill and lowered the turkey down onto it and pushed it down a bit to make sure that it was stable.

Now for the cooking.  I thought that this might be a problem and it was.  The turkey was too tall to close the lid all of the way, so I quickly Macgyvered a contraption by using two bricks on the handles for the lid to rest on.

2 bricks, a grill, a novelty beer can, and a turkey, what do you do???

I was concerned about the heat loss from the semi open lid but it was not a factor and the bird cooked much quicker than I thought it would.  The whole 12 lb turkey was finished in about 2-2.5 hours.

Sorry we did not get a pic while it was still standing

Towards the end of the turkey, I prepared the mashed potatoes by boiling them and then sauteing the aromatics.

These smelled great!

Once they were tender, add the potatoes and milk and whip with an electric mixer.

It turned out to be great dinner!

Recipe for Rosemary Garlic Mashed Potatoes

Greg