Official Chef's Corner Thread.
- Thread starter jdmspivic
- Start date
Rosemary butter chiken.
A whole chicken
1lb butter (salted)
1 bunch FRESH Rosemary
salt & pepper to taste
1 sprig of THYME
Peel leaves off of he rosemary and chop finely.
Soften butter so that its spreadable but still firm. (keep it out at room temp. for a while)
Rub your chicken down with the butter and make sure to get it under the skin. Then apply the rosemary all over the chicken on top of the butter.Put the thyme sprig inside the chicken where you would normally stuff the chicken. Add salt and pepper to your taste. and let roast in the oven on 300 for an hour or depending on the size of your chicken cooker pops up .
A whole chicken
1lb butter (salted)
1 bunch FRESH Rosemary
salt & pepper to taste
1 sprig of THYME
Peel leaves off of he rosemary and chop finely.
Soften butter so that its spreadable but still firm. (keep it out at room temp. for a while)
Rub your chicken down with the butter and make sure to get it under the skin. Then apply the rosemary all over the chicken on top of the butter.Put the thyme sprig inside the chicken where you would normally stuff the chicken. Add salt and pepper to your taste. and let roast in the oven on 300 for an hour or depending on the size of your chicken cooker pops up .
My Steak (or other meat) rub...
IT works best with beef.
3 tbsp. chilli powder
1/4 cup of golden brown sugar
2 tbsp. oregano
2 tsp. Cinnamon
2 tsp. Paprika
A bunch of pepper
Oil up the cut of meat with some EVOO (extra virgin olive oil) then rub that b***h in to the meat. Ziploc it over night and grill em up.
IT works best with beef.
3 tbsp. chilli powder
1/4 cup of golden brown sugar
2 tbsp. oregano
2 tsp. Cinnamon
2 tsp. Paprika
A bunch of pepper
Oil up the cut of meat with some EVOO (extra virgin olive oil) then rub that b***h in to the meat. Ziploc it over night and grill em up.
It also doesn't hurt to bruise your rosemary with the back of your knife before adding it.
My Kalamata Tapenade
1.5 cups Kalamata (or other olives work fine)
1 clove garlic, 2 if they're smaller.
1 tbsp. capers
1 tbsp. lemon juice
some black pepper
4 anchovie fillets or a bit of anchovie paste (not as much cause the stuff is concentrated.)
2/3 cup of extra-virgin olive oil
Mince the garlic and anchovies like a motha. Blend or mash together adding the evoo slowly. Traditionally it's mashed with a mortar and pestle... but a blender does the job almost as well.
Spread on crackers, toasted bread, breadsticks, etc etc etc.
1.5 cups Kalamata (or other olives work fine)
1 clove garlic, 2 if they're smaller.
1 tbsp. capers
1 tbsp. lemon juice
some black pepper
4 anchovie fillets or a bit of anchovie paste (not as much cause the stuff is concentrated.)
2/3 cup of extra-virgin olive oil
Mince the garlic and anchovies like a motha. Blend or mash together adding the evoo slowly. Traditionally it's mashed with a mortar and pestle... but a blender does the job almost as well.
Spread on crackers, toasted bread, breadsticks, etc etc etc.
Mmm, I made a nice roasted pepper one last week. Thyme would be reallynice with the roasted garlic... haven't tried that.
I found this online, might be good...
Kalamata hummus
1 can garbanzo beans/chickpeas (15 oz) drained
1/2 cup kalamata olives
1/3 cup tahini
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
PREPARATION:
In a food processor, combine all ingredients and blend into a creamy, smooth dip. If dip is too thick, add 1 tablespoon of water, until desired consistency.
Kalamata olive hummus can be made up to two days in advance.
I found this online, might be good...
Kalamata hummus
1 can garbanzo beans/chickpeas (15 oz) drained
1/2 cup kalamata olives
1/3 cup tahini
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
PREPARATION:
In a food processor, combine all ingredients and blend into a creamy, smooth dip. If dip is too thick, add 1 tablespoon of water, until desired consistency.
Kalamata olive hummus can be made up to two days in advance.
allright then ....
Roasted Garlic and Thyme Hummus
8 cloves of garlic
2 cans of chic peas .8oz or 1 16oz can (drained and rinsed)
Extra virgin olive oil.
lemons or fresh squeezed lemon juice
kosher salt
thyme(fresh) a 1/4 of a bunch
Tahini paste (sesame paste) small can
Put garlic in some alumimum foil and coat them in the olive oil. roast them in the oven at 350 until they turn a nice colored brown and start to smell liek roasted garlic (very good smell. (NOT BURNT SMELL). after you roasted the garlic place it in a food processor with the chic peas a half a cup of olive oil,tahini paste, a 1/4 cup of the lemon juice and the thyme. Blend until the consistency is that of a spreadable dip. not to thick and not to thin. In between .
Serve with Pita bread and enjoy
DirtyD are u a chef or do u just like to cook? lol "bruisen the rosemary" not many people know that term . thats y i ask
Roasted Garlic and Thyme Hummus
8 cloves of garlic
2 cans of chic peas .8oz or 1 16oz can (drained and rinsed)
Extra virgin olive oil.
lemons or fresh squeezed lemon juice
kosher salt
thyme(fresh) a 1/4 of a bunch
Tahini paste (sesame paste) small can
Put garlic in some alumimum foil and coat them in the olive oil. roast them in the oven at 350 until they turn a nice colored brown and start to smell liek roasted garlic (very good smell. (NOT BURNT SMELL). after you roasted the garlic place it in a food processor with the chic peas a half a cup of olive oil,tahini paste, a 1/4 cup of the lemon juice and the thyme. Blend until the consistency is that of a spreadable dip. not to thick and not to thin. In between .
Serve with Pita bread and enjoy
DirtyD are u a chef or do u just like to cook? lol "bruisen the rosemary" not many people know that term . thats y i ask
Nah, I just absolutely love to cook. I'm taking a culinary arts course in the spring.
That recipe sounds nice. I got a question for ya, how long is long enough with roasting garlic... I never know exactly when to take it out.... or should I just go by the smell.
I just made my version of a phili cheese steak.
THINLY cut steak fried with onions on a fresh roll with nothing but cheeze whiz mm mmm.
My bad man i haven't checked this is a couple days....jdmspivic or anyone else......
I need a recipe for a low fat meal involving chicken breast
anyway marinate some chicken breast in italian dressing and grill cut and place over a Tossed salad ... lol Not the kinda tossed salad your thinkging of biz
w00t big ups to people who get payed to cook. =]
like me!!!!
like me!!!!