Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.
1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock
1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.
Breakfast sometimes requires the easiest thing possible given the time constraints of the day. Going fast is where I tend to get into trouble and turn to cereals, bagels, muffins, or even drive thrus. Home made granola is super easy to make and while it does contain oats and sugar, it’s a better bad option for breakfast or even a snack. Enjoy it plain, with milk or yogurt. This recipe is what I call a “base” recipe that can be built upon with your favorites (coconut, seeds, chia, raisins, peanut butter, curry, chili powder etc)
Ingredients: 3 cups of thick rolled oats 1/2 cup of chopped dried apricots (optional) 1/2 cup of dried cranberries 1/4 cup of brown sugar (more or less based upon preference) 1/4 cup of vegetable / coconut oil (anything flavorless) 1 cup almonds 1 cup cashews 1-2 tsp of Kosher Salt
Directions: you ready? mix everything in a bowl except for the fruit. Even it out on a baking pan and put it into a 250 degree oven. Stir/mix up every 15mins or so until about 1.15hrs. Remove and let cool and add your dried fruit
Jalapeno Popper stuffed with Goat cheese, Salami and sharp cheddar.
I had some extra jalapenos so while roasting my chicken, I decided to make a few poppers.
We had some Texas Goat Cheese and Salami from our pizza experiments so diced the salami up very finely and combined it with a tbs of goat cheese. I also cut a strip of Cheddar cheese the length of the pepper.
Cut the top off the jalapeno and hollow out the insides (remove seed and membrane as they contain most of the heat).
Insert your stick of cheddar and then pack in the goat cheese mixture into the pepper.
Roast until done. As you can see I used the same 400 degree oven I had my chicken in.
Yellow Rose Double Barrel Whiskey (Purple Label)
When we “make a run” to the liquor store, I always try to pick up a small bottle of less mainstream whiskey. Particularly I try to sample all the Texas Whiskeys, Vodkas and Tequilas. It’s my way of the doing the Lords work and supporting the “small guy” while enjoying new tastes…
Recently, I picked up a bottle of Yellow Rose’s Double Barrel Whiskey (lavender label). Got to tell you, this stuff was fantastic. So smooth with subtle hint of fruitiness.
Below is their description.
• COLOR: Auburn, polished mahogany.
• NOSE: Vanilla, roasted chocolate, plum and maple syrup.
• PALATE: Brown sugar, maple syrup, candied fruit.
• FINISH: Short and smooth finish.
• COMMENTS: Unique twist on a traditional bourbon
Yellow Rose Distillinghttp://yellowrosedistilling.com/?age-verified=f50a62f360
Our Story So the legend goes, in 1836 at the battle of San Jacinto, the Yellow Rose of Texas ensured General Sam Houston’s victory paving the way for the Republic of Texas. Located in the heart of Houston, Texas, Yellow Rose Distillery proudly honors the history of this great state.
Have you ever sat around with your friends, enjoying your favorite beverage, and had a dream to create something new? Founded in 2010, Yellow Rose is the brain child of two neighbors, Troy Smith and Ryan Baird. With the help of partner Randy Whitaker, Yellow Rose launched into the Texas market in 2012. We believe it takes a lot more than talk to create something great. After years of hard work and dedication, we are proud to be Houston’s first legal whiskey distillery!
We are fresh off of a Best In Class award for our Yellow Rose Outlaw Bourbon at the American Distilling Institute and a Double Gold for our Yellow Rose Straight Rye Whiskey at the San Francisco Artisan Spirits. With accolades like these it’s no wonder Yellow Rose Distilling is making its mark in the artisan spirits sector. We’re quickly finding homes in markets throughout the US.
We go to Cabo every year because we got roped into a time share. The massage hooks me into those darn presentations every time. Years ago we became “owners” despite our plan to say “no” to every question asked. We actually love it but still suffer from a little shame from pulling the trigger on a time share.
Our 7 day routine is wake up, workout, layout, shower, dinner, drinks and jacuzzi. Rinse and repeat.
We rent a car so dinners are when we go into to town and find spots to eat. We have our restaurant rotation down so kicking one off our rotation is always a tough call.
Nic San sushi – Sushi curry salad (dressing is amazing)
Edith’s : fresh fish, table side ceasar salad, sipping tequila
Mi Casa: touristy sure but El Mole Pablano Chicken or the Conchinta Pabil are awesome.
J&J Habanos Fresh Mojito’s with Cuban Rum.
El Farallon’s fresh Ceviche, Margaritas and the view
Baja Brewing Company – local brews, music and bar food. etc..
We decided to drive over to San Jose to check out Flora Farms and folks I can’t describe the place so check out the link. It’s probably one of the coolest places I have ever been. You drive out in the middle of nowhere on
This has been a “go to” cocktail in our house. We rightly named it by combining Fresca and Tequila. You can use any lemon lime, grapefruit soda. Also you could also use Vodka or Rum. We like the fizz. Drinks like a summery soda but kicks like a goat.
Ingredients: 3-4 fingers of tequila. juice of one lime 1 can of Fresca (Peach last night)
Combine tequila and lime juice and top with Fresca and ice.
Sunday afternoon is when I usually plan my weekly menu. Last night I went to the store a little late so needed to whip something up fairly quickly. Recently saw an episode of Food Network’s Triple D ( I think it was Broken Record, San Francisco) where they made a killer looking fried shrimp po boy with crab mayo. Shrimp isn’t at the top of my protein list but it looked really good.
My “go to” supermarket isn’t where I usually buy meats that need to be the star of the show. So while I was okay with the shrimp, I decided to forgo the crab. As a side, I baked some french fries and used my oil to fry up some sliced jalapenos.
Ingredients: Shrimp Po Boy Hoagie roll ( I found a cheddar jalapeno one that looked pretty good) ½ lb Shrimp ( peeled and put them in cool salted water) 2 eggs ½ cup Corn meal ½ cup Corn Flour 1 tsp Slap Ya Mama seasoning ½ tsp Onion Powder ½ tsp Garlic Powder Pinch of salt and Pepper Arugula Peanut oil or Vegetable oil for frying
Spread ¼ cup Dukes Mayo 1 tsp Siracha 1 tbs Horseradish 1 tsp chili paste Fresh herbs (lemon verbena needed pruning)
Directions: Remove the shrimp from their brief brine bath and pat them dry. While the oil is heating up mix your wet and dry batter for frying the shrimp. Wet = beat a couple of eggs in a bowl. Dry = combine flour, corn meal, seasonings in another bowl. Assembly line for the shrimp…dry, wet, dry and into the hot oil. (medium heat) They only take about two mins. Remove and let them drain on paper towel/wire rack.
Split, butter and toast your bread in a broiler until golden brown. Spread both sides with the sauce. I went with mayo over ketchup to balance the heat of the spices. You could squeeze a lemon slice to add some acid.