Cast Iron Barbecued Crispy Thighs

The best barbecue is anti-corporation.  This simple barbecue dish is too.  It flies in the face of everything corporate barbecue wants you to believe, that good barbecue requires hours of cook time under experienced supervision and employs the use of special equipment.  It does not.

Barbecue itself has been around far, far longer then the backyard barbecue grill.  It is Native American food.  It became plantation food meant for celebrations, pit food meant for cooking a whole pig or cow.  It was for a big events and large crowds.  More often then not slaves were the pit men of the plantation. When African-Americans left the rural south for cities barbecue went along for the ride and far be it from home cooks to leave favorite foods behind.

The attitude of home cooks has always taken a no-special-equipment-required mentality and  it didn’t take long  to figure out how to scale barbecue down to family size, how to cook it in the oven, in a cast iron skillet, a pressure cooker, and eventually a slow cooker.  It wasn’t until the early 70’s that backyard barbecues began popping up like mushrooms after a hard rain and barbecue went back to the open flame.

A recipe like this falls prey to age old adages like, “more is better.”  Don’t succumb to those temptations.  Keep this one simple, you will be glad you did.

Cast Iron Barbecued Crispy Thighs (Makes 4 servings)

8 (5-oz.) skin-on chicken thighs
1 cup Stubb’s Original barbecue sauce
1/4 cup chicken stock
Kosher salt
Fresh ground black pepper
Lots of green onion

  1. Season the thighs with salt and black pepper on all sides. Set the chicken aside while the salt absorbs into the skin and flesh.
  2. Heat the oven to 400˚F.
  3. Heat a 12-inch cast iron skillet over medium-high heat. Add oil, it will shimmer and shake. Add chicken thighs skin side down. Reduce the heat to medium and sauté thighs until crispy and dark brown on both sides, about 8 to 10 minutes.
  4. Remove the thighs from the pan. Drain fat from the pan into a heat proof container. Place the skillet back onto the stove and deglaze the pan with chicken stock. Let the stock reduce to 1 tablespoon. Add barbecue sauce and let it reduce to [3/4] cup.
  5. Nestle the thighs into the sauce being careful not to submerge them. Place them into the oven and bake until cooked through, tender, and the sauce has become sticky, 15 minutes. Top with lots of green onion and serve.

With What Remains of Summer: Two Salad Dressings

Something like you find at a pizza shop, made of Romaine and iceberg  lettuce cut into chunks, mini-wedges meant to soak up a heady dressing and topped with everything but the kitchen sink, this salad is a simple summer salad.

It doubles as a full on dinner salad or as a side.  It is laced with shredded red cabbage and carrots added every bit as much for taste as color.  It is topped with your hearts desire, in this case crisp cucumbers, muddy black olives, protein rich eggs,  raisiny grape tomatoes, and sharp red onions.  I even threw in a little bit of last nights roast chicken but chopped ham, bacon bits, or whatever you have on hand works good too.

Sometimes I like it dressed with Thousand Island, other times Ranch, and occasionally Catalina but whatever I use it is always homemade.  Today I made a Blue Cheese Vinaigrette.  Feel free to use whatever dressing you like but I am begging you with what remains of summer to make them homemade.

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Blue Cheese Vinaigrette (makes 1/2 cup)

1 TBS. shallot, peeled and grated on a micro-planer

1 tsp. garlic, grated on a micro-planer

1/2 tsp dried oregano

3 TBS. red wind vinegar

1/2 cup extra-virgin olive oil

1/4 cup blue cheese, crumbled (don’t like blue cheese, use goat cheese)

1/8 tsp fresh ground black pepper

a pinch of kosher salt

1. Combine all the ingredients in a pint Ball Mason jar.  Screw the lid on tightly and shake like hell.

note: this dressing is best if made in advance.  An hour will suffice but as it ages it gets better and better.

 

Thousand Island Dressing (make 1 cup)

2/3 cup mayonnaise

3 TBS. ketchup

2 TBS. bread and butter pickles, minced

1 TBS. shallot, peeled and minced

2 tsp. pickle juice

pinch of kosher salt

1/8 tsp fresh ground black pepper

1. Place everything into a mixing bowl.  Combine with a whisk.  Store in the refrigerator in a tightly sealed glass jar.

 

Garden Salad (serves 4 as a side salad or 2 as an entree)

1/2 large head iceberg lettuce, cored and cut into 1-inch (2.5cm) chunks (about 2 cups)

1 romaine heart, outer leaves removed, core discarded, and cut into 1-inch (2.5cm) chunks

1/3 cucumber, peeled and thinly sliced (8 rounds)

1 medium carrot, peeled and grated on the large wholes of a grater (about 1/4 cup)

1/2 cup shredded red cabbage

10 California black olives

8 grape tomatoes, halved

8 thinly sliced rings of red onion, minus any paper skin

2 hard boiled eggs, shelled and quartered

1. Place the greens in a large salad bow.

2. Attractively arrange the vegetables over the top of the greens.  Dollop with 1/3 to 1/2 cup of dressing.  At the table mix the dressing into the greens and vegetables using a pair of salad tongs.  Serve.

 

 

 

Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid.

The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason, we always equate wholesome home cooking with the country kitchen. Continue reading “Pressure Cookers + Chicken and Dumplings”

Thai Collard Wraps (day 5 )

Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done.  It feels better to do it than not.

My nature is not that of a runner.  It goes against everything I can think of about myself.  But I have been and with consistency.  Some days it is much harder then others but running is always better then not running at all.

Lunch today! Continue reading “Thai Collard Wraps (day 5 )”

A 90 Day Fitness Challenge (Breakfast Day One)

I ran out of booze last night.  It is a rare occasion that I would let that happen but I did it on purpose.  Even though I miscalculated by a day or two and because I have no intention of replacing it for a while, this does nothing but allow me to start my fitness challenge early.

I am still not comfortable with those words, fitness challenge but I decided to take on the task for a lot of reasons.   There is money that will be donated to school lunch programs for one but mostly because I started my fitness journey almost 1 1/2 years ago and I have hit the wall over the past months.  As with everything in life lots of things get in the way, we loose interest, or gain interest in other pastimes but nonetheless it is easy to move onto other things.

I kept chiding myself though.  I wasn’t ready to give up on my fitness goals, I am not ready to settle for less then what I told myself I would accomplish,  nor am I ready to go into a maintenance mode where I don’t loose what I have gained but don’t gain anything either.  I want more.

Of course if you know me, or haven’t been around me for a while,  you would know these are foreign words coming out of my mouth but somehow I have really taken to the idea of being healthy from an exercise standpoint.

So the journey continues and for the next 90 days I am going to lift myself up each day and exercise, go the the gym, and run.  I am also going track my diet, make sure I am on track to eat healthy well rounded meals so that I don’t hurt my, uh hum, 50 year old body.

I think you will see I don’t plan on changing my diet a whole lot.  I do want to track my macro intake so I know my percentages of carbs, fats, and protein.  I want a good balance.  I also have no intention of weighing myself.  This challenge is about Body Mass Index (BMI) for me, it is not about losing weight.  The goal is to change my body shape by gaining muscle mass and building a stronger core.

My ultimate goal isn’t that I might live longer but my hopes are I will live better.

Poached Eggs, Roasted Asparagus and Crispy Prosciutto

4 eggs

1 bunch of asparagus

4 pieces of prosciutto, real prosciutto is cured with salt only and the ingredients list should reflect that, if you are trying to avoid sugar or additives make sure you read the list.

olive oil

red wine vinegar

1. Heat the oven to 425 degrees.

2. Place the asparagus onto a sheet tray and drizzle it with olive oil.  Roll, or toss them around being sure to give them a good coating of oil.  Salt and pepper the asparagus.

3. Separate the thin slices prosciutto and place them on top of the asparagus making sure to keep them from overlapping.

4. Fill a 3 1/2 quart sauce pan 2/3 full with water. Add 2 teaspoons of red wine vinegar.  Bring the water to a boil then reduce the heat to low.

5. Place the asparagus and prosciutto into the oven.  Roast for 15 minutes, or until the prosciutto is crispy and the asparagus tender.

6. Crack your first egg into a small bowl.  Using a slotted spoon stir the water vigorously so you create a water spout/tornado kind of effect.  As it slows carefully lower the small bowl to the center of the vortex with out letting the bowl touch.  Gently pour the egg into the center of the vortex.  Let it spin.  Poach the egg for 3 minutes.  Remove it to a plate and continue to poach the remaining eggs.

7.  When you have finished poaching all the eggs place them all back into the water to gently warm them.  Don’t leave them in the water to long or they will become hard.

8. Plate up the asparagus and prosciutto, top with two warm eggs and serve.

A Simple Smoothie

DSC_0444“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.”  This is what I had to say on New Year’s Day.  I am still mulling over my words.

As is my usual, I didn’t make a resolution.  I am more likely to sit in a chair and assess last year rather then try to change the new one.  Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”

Let’s Talk Turkey

Hen and Tom Broad Breasted Bronze As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading “Let’s Talk Turkey”

Barbecue Chicken Pizza (+ How You Should Think About Prep)

 

This recipe is a throwback. It was extremely popular in the 1990s — along with duck confit and tuna steaks, seared rare. I still see it now and again on menus, but it has largely disappeared due to overexposure; we became bored with it simply because it was everywhere.

But, it’s been long enough. Let’s dust off the recipe for barbecue chicken pizza and give it another taste. I can practically make this pizza in my sleep — it was a bar special at a restaurant I worked in, and I made so many of them that I still have dreams about it.

I also realize that I no longer cook like I did at the restaurant. I only have four mouths to feed at home, and the prep for any given dish needs to be relatively quick.

As such, I’m a firm believer in this theory: If you are going to take the time to make one of something, you might as well make two or more. This belief holds water especially when it comes to baked potatoes, doughs, and most of all, whole chickens.

To save time, it also helps to organize and think like a chef — this involves weekly menu planning and daily ingredient prep.These simple steps help me to run an efficient home kitchen, reduce overall waste, and improve time management. Before I adopted this philosophy, I wasted an awful lot of time.

I still cook what I want, but I make those decisions on Monday when I menu plan. Ultimately, I aim to complete the prep work for five meals while cooking the first three dinners of the week. That means that planning ahead can be a lesson in patience: If I want to eat this pizza, I have to wait until the end of the week when most of the prep is done. But once you are in the habit of planning ahead, you’ll find yourself with more time — and better dinners.

Barbecue Chicken Pizza

Author Notes: I make my own pizza dough, and I always make enough for two to three pizzas. I divide the dough into portions after the first rise and freeze what I don’t want to use immediately. When I want to use the frozen dough, I simply thaw it (this counts as the second rise), roll it out, and assemble the pizza. This particular dough is based on Alice Waters’ recipe from “Chez Panisse Pasta, Pizza, and Calzone”. It is the same dough I always use and trust.

Makes one 10 x 12-inch pizza

3/4 cups warm water
2 teaspoons active dry yeast
1/4 cup whole wheat flour
1 3/4 cup bread flour
1 tablespoon whole milk
2 tablespoons olive oil
3/4 teaspoons Kosher salt
2 1/2 to 3 cups mixed onions, sliced
2 cups shredded chicken
1 1/2 cup Gouda (some people like smoked Gouda but I find it too strong)
4 ounces fresh mozzarella
1 to 2 serrano peppers, sliced into thin rounds
1/2 cup Memphis-style barbecue sauce
Olive oil, for sautéing the onions
Kosher salt and fresh ground pepper to taste
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1. Combine the water and yeast in the bowl of a stand mixer or mixing bowl. Let the yeast dissolve, then add the rest of the ingredients. Use the dough attachment on a stand mixer (or a heavy-duty wooden spoon) and mix the dough until smooth; add more flour if the dough seems too wet, but don’t add more than a 1/4 cup at a time. Place the dough on the counter and knead until smooth and elastic. Place the dough into a bowl, cover it with a damp, warm towel, and let it rise for 2 hours, or until it has doubled in size.

2. Punch the dough down and knead it for a minute. Divide the dough in two, place one half in a plastic bag, and freeze it. Place the remaining piece back into the bowl, cover with the damp towel, and let it rise for another hour.

3. While the dough is rising for the second time, place a sauté pan over medium heat. Add a glug or two of olive oil to the pan and then add the onions. Let the onions wilt, get gooey, and caramelize slowly. Remove them from the heat.

4. After the second rise, remove the dough from the bowl and flatten it out into a small disk. Let the dough rest for 10 minutes.

5. Heat your oven to 500° F. This is a good time to use your pizza stone; if you don’t have one, use a sheet tray lined with parchment paper.

6. Roll the dough into a 12- by 10-inch square, place it onto a piece of parchment paper, then put it onto a peel or sheet tray. Pour 1/3 cup of BBQ sauce onto the center of the dough. Working from the middle and, using the back of a spoon, spread it in a spiral motion until the sauce reaches the edges of the dough.

7. Combine the remaining BBQ sauce with the shredded chicken and stir until the chicken is evenly coated.

8. Spread a layer of red onions onto the pizza, followed by the chicken, Gouda, mozzarella, and finally, the serranos. Sprinkle some freshly ground pepper and salt over everything, then slide the pizza onto the stone.

9. Reduce the heat to 450° F. Bake for 15 minutes. Once it has browned to your liking, remove the pizza from the oven and let it cool for 5 minutes before cutting. Top with cilantro and parsley and serve.