Welcome to Casual Saturday Lunch
“The best laid plans of mice and men often go astray.” It is fantastic when you walk into ‘Whole Paycheck’ with an idea for one meal but the quality of the fresh produce inspires you to move in a completely different direction. Here’s what stimulated me today…
Organic free-range chicken: Antibiotic free, hormone free, no pesticides or herbicides used in the soil or feed. Free-range allows for a stress free chicken, not a tormented factory mass produced bird. Plus, it is still an inexpensive protein. In the LC household it is the only way to go and a no-brainer. Here I serve both the whole leg boned and the chicken breast. I learned the perfect way to cook a chicken leg from Gordon Ramsay. Follow this method and it will come out perfect each time.
Organic Shiitake & Cremini Mushrooms: Mushrooms and
golds are a perfect match. Good earthy rich flavorful tones. Cremini mushrooms also have the added benefits of proving immune boosting benefits and helping with heart disease protection. So eat more cremini mushrooms. Yukon
Leeks: Um, Lazaro using leeks, of course. Leeks make me smile.
Duck fat: The nectar of the God’s. If you have yet to use duck fat do yourself the favor. Perfect for both sautéing and frying. Readily available online, add some serious flavor to your dishes.
White Truffle Oil: Lets be real here, no truffles in this stuff; way too expensive. In actuality it is olive oil that has a certain chemical agent added to give the essence of white truffles. Daniel Patterson wrote a marvelous piece on the myth of truffle oil for the New York Times.. With that said, I still use it; it does add a different flavor.
Rosemary Garlic Blend: Spice islands, proveyor of fine dried spices, carries an awesome Rosemary Garlic Blend. It even comes in a quite convenient grinder bottle.
Yukon Golds, Shiitake & Cremini Mushrooms, Leeks, Shallots, Fresh Thyme, White Truffle Oil
Oven-Roasted Organic Free-Range Chicken Leg
Fried Organic Free-Range Chicken Breast
For the Chicken Leg:
2 organic free-range chicken legs - boned
White truffle oil
Once the chicken leg is boned, if done properly, you are left with a perfect flat piece of meat. Give the meat a once-over with your fingers to make sure no bone fragments are left in the meat. If you do not feel comfortable boning chicken, just ask your butcher to do it.
On a plate, rub both sides of the chicken with the truffle oil. Season both sides with smoked paprika, salt, pepper. Preheat the oven to 390 F.
Lay the chicken skin-side down on a cold frying pan. NO OIL. There is enough on the chicken. Put the pan over medium heat. The skin on the chicken will gradually crisp and render as the pan slowly heats. There is no timetable here. You must check the skin periodically, when nicely brown and rendered, baste the top of the meat and transfer to the oven. Cook for 9 minutes. Prepare a wire rack over a plate for cooling.
Remove the chicken from the oven. Allow to cool on wire rack skin-side up. Skin should be crispy and meat inside moist.
For the Yukon Gold & Mushroom Sauté:
3 tbs duck fat
Yukon gold potatoes - scrubbed, cleaned and small dice
Shiitake mushrooms - sliced
Cremini mushrooms - sliced
1 leek (white & light green parts only) - cut into 1/4 in rounds
2 shallots - mined
rosemary garlic blend
In a sauté pan, melt the duck fat over medium heat. Add the Yukon gold potatoes. Season with sea salt and black pepper. Cook until golden brown. Add the mushrooms, leeks, shallots. Season with sea salt, black pepper, and rosemary garlic blend. Cook until mushrooms are soft and mixture is well incorporated. Sprinkle with fresh thyme.
That's it for now...till we exchange a few words again...Peace!