Rosemary Lemon Chicken

I hope this turns out yummy. I'm running out of ideas for chicken that I haven't done a million times. This is super basic but it sounds good.

My rosemary plant is growing like crazy. It's the only one that survived from last season. I need to prune it and I prefer using it fresh, so I have a fuckton of rosemary to go through. This seemed like a good plan.

I stripped three good sized rosemary sprigs and ran them through my no-coffee-allowed coffee grinder. I added that to the juice of one lemon, tsp of salt and pepper and a good glug of olive oil. I marinated the chicken in that for a few hours.

I put it on my Foreman grill, but this would be a-mazing on the BBQ, baked or pan fried. I served it with a basic risotto and steamed broccoli. I was planning on a simple tomato salad with a red wine vinaigrette, but most produce has sucked around here lately and they tasted like crap.

The chicken was Aaamazing. It totally worked with the massive amount of rosemary. Not sure if it went with the risotto, that was a bit heavy.

Chimichurri chicken with veggie sides

This weekend I was lucky enough to be visiting my sister and the rest of her family. My brother in law convinced her they needed a big, bad ass grill, so I had to take advantage of that. I figured chimichurri chicken with a bunch of veggie sides would be perfect for such a nice, sunny day. Also, after the amount of beer and heavy food we had for lunch, the lighter the better.

Chimichurri is super easy, it just takes a lot of chopping if you don't have a food processor. This is pretty much the recipe I got from a website called Asado Argentina, all about traditional Argentinian BBQ. I thought they were defunct, but I'm so excited to see today that they have new posts coming.



For chimichurri, chop one bunch of parsley, 1/2 a red bell pepper, 1 seeded tomato, 1 yellow onion and a few garlic cloves. I like to pulse it in a food processor, but chopping it up fine will work too. Just don't go too fine - think pico de gallo instead of salsa. Throw this in a bowl and add 1 tbs each oregano and paprika, 1 tsp black pepper and red pepper flakes. Mix all of this well with 1 tbs kosher salt.

The trick is to mix it all up with the salt and let it sit 1/2 hour, then add 1/4 cup each red wine vinegar and water and let it sit 1/2 hour, then mix in 1/2 cup of olive oil. Yummy goodness.

This is one of my favorite recipes I've found lately. I make a double batch and put in on absolutely everything, and the longer it sits, the better it tastes. For this weekend, I used 1/2 of it to marinate some boneless skinless chicken breasts and thighs.

The chicken went on the hot side of the grill after a few hours. I wrapped a few stalks of asparagus with proscuitto and put the bunches on the top level of the grill to hang out. For the corn on the cob, I unwrapped each stalk without stripping off the leaves, removed the stringy stuff, added olive oil and salt and wrapped it back up. That went on the medium side of the grill. I served all this with a tart coleslaw made from leftover cabbage and carrots and the rest of the chimichurri.

Ah-mazing. The fam loved it.

Chicken in red sauce with proscuitto and red peppers

This is one of my favorites. I started from a Giada recipe and have been tweaking it for months.

Dice three slices of prosciutto and half a red pepper and cook in olive oil for five minutes until everything is almost browned.

Cut two chicken breasts in half crosswise and season with kosher salt and black pepper. Scoot the prosciutto and red pepper to the outskirts of the pan. Brown the chicken well in the pan in two batches. Move them to a plate.

Press two garlic cloves into the pan, cook for one minute. Add a cup of wine and cook for a few minutes. Add in a sprig of rosemary, 1 tsp of dried oregano and basil and a can of diced tomatoes. Add the chicken back in.

After 15 minutes, this is ready to go. Serve over spaghetti.

Drunken Lemon Pepper Pork Roast

My first recipe post! Awesome!

This was dinner two nights ago.

My favorite two things to do with pork are a beer and garlic combo or a lemon pepper thing. So I decided to combine the two.

Here's the recipe.

Take a 2 2 ½ lb pork roast and soak it in two beers, four pressed garlic cloves and 2 tsp pepper. Let it soak at least all day, preferably overnight.
Pull the meat out of the fridge and drain off the marinade. Let it sit about an hour. Pat it dry and sprinkle with kosher salt, black pepper and lemon pepper.
Heat a roasting pan on the stove, setting the rack to the side. Add olive oil. Sear the pork roast on all sides, about four minutes a side. Pull it out of the pan onto the rack.
Into the pan add three white potatoes and five carrots, chopped into ¾ inch pieces and tossed with olive oil, garlic powder and black pepper. Sprinkle with kosher salt. Put the rack with the pork over it.
Bake at 350 for 20-25 minutes a lb.
The meat needed a bit more seasoning, probably more of a rub than a sprinkle, and the cooking needed to be more even. I'll probably tie it up next time if the cut is so uneven. But it was still pretty yummy. The potatoes and carrots were fucking incredible.