Green Bean, olive & anchovy Salad

Calendar January 2, 2010 | Posted by Jim
Serves 4 as a side dish
Prep time – 10-15min
Cook time 3 min 

I made this a few hours ahead with great results.  Letting the anchovies and olive oil settle gives the beans great flavor.

  • 1lb green beans (ends left on)
  • 4tbsp EVOO
  • 10 salted anchovies (or one of those square rounder cans at the gstore)
  • 1oz capers
  • Juice of 1 lemon
  • 4oz kalmata olives
  • handful of basil

Cook beans in salted boiling water for about 3 min.   Should be soft but not cooked through.  Drain then season and toss with 2 tbsp EVOO.  Chop the salty fishes and capers together, put in bowl and stir in lemon juice to combine.  Add the remaining 2tbsp of EVOO and stir.

Stone the olives and tear basil.  Mix beans into sauce and top with scattered olives and basil.

Put in fridge untile ready to serve.  I staged this for about an 90 minutes

Enjoy

Category Categories: veggies  |  Comments No Comments

BBQ chicken

Calendar June 27, 2009 | Posted by Jim

Ingredients

Brine:

  • 2 quarts water
  • 2 tablespoons kosher salt
  • 1/4 cup brown sugar
  • 2 garlic cloves, smashed with the side of a large knife
  • 4 sprigs fresh thyme
  • 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

  • 1 slice bacon
  • 1 bunch fresh thyme
  • Extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika if available
  • Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Category Categories: bbq, chicken  |  Comments No Comments

Burgers by Tyler

Calendar June 27, 2009 | Posted by Jim
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 burgers

Ingredients

  • 2 pounds brisket, ground
  • Kosher salt and freshly ground black pepper
  • 4 thin slices Swiss cheese
  • 4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it’s done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:

Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:

Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:

Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:

Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

Category Categories: beef  |  Comments No Comments