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Category Archives: Chef Blau

Roasted Leg of Lamb…

BLEND mint with olive oil and rub leg of lamb with mint/oil mix…

SEASON leg of lamb at least 1 hour before cooking with salt + pepper + cumin + lemon juice + rosemary and let sit at room temperature…

PREHEAT oven at 425 degrees…

SEAR meat on all sides approx. 3-4 min. per side or until browned…

COOL at room temperature until meat is cool to the touch…

RUB leg of lamb with finely minced garlic…

LINE bottom of roasting pan or cast iron skillet with lemon slices and rosemary sprigs…

BAKE at 425 degrees for 20 minutes… then lower heat to 325 degrees and bake for additional 40 minutes…(approx. 10-12 minutes per lb. of meat for medium rare)

LET MEAT REST FOR AT LEAST 15 MINUTES BEFORE CARVING…

-Benson

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Posted by on July 21, 2011 in Chef Blau, Home Cooking

 

Ribeye Roast with Rosemary + Lemon + Garlic…

Attention LA Shoppers… VONS has a great deal for Ribeye Roasts this week… the bad boy below cost me a whopping $20…

PREHEAT oven to 350 degrees…

SEASON roast with chopped rosemary + lemon juice (save the lemon halves) + salt + pepper…

POKE side of roast with a sharp knife to make slits and stuff with cloves of garlic…

HEAT cast iron skillet on high heat for approx. 10 min. (or until you see smoke coming from the skillet)…

SEASON surface of roast with some sugar and olive oil prior to cooking (the sugar will help give it a nice color)…

SEAR for 1-2 minutes per side on all sides (or until you get a nice brown crust)…

REMOVE from skillet and let both the skillet and the roast to cool down to room temperature…

ADD sprigs of rosemary + lemon halves to skillet…

PLACE roast on top of the lemon and rosemary (bone side facing up) and bake in 350 degree oven for 1.5 hours for medium rare (5 lb. Roast is used here… approx. 17 minutes per lb)…

LET THE ROAST REST AT ROOM TEMPERATURE FOR AT LEAST 10 MINUTES BEFORE CARVING OR ELSE IT WILL “BLEED” ALL OF ITS JUICY GOODNESS OUT…

-Benson

 
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Posted by on July 5, 2011 in Chef Blau, Home Cooking

 

Poached Chicken for Breakfast?

This technique is similar to the one my mom uses for Hainan Chicken: https://eatcetra.wordpress.com/2011/05/16/hainan-chicken-rice/

SEASON chicken breasts with salt + pepper + coffee + cilantro + Maggi seasoning (although you can play around with whatever mix of ingredients you want… e.g. ginger + scallion + red chili pepper or lemon + thyme works really well also)

ROLL tightly with saran wrap and twist ends to seal…

MARINATE overnight…

BOIL one pot of water and place chicken breasts inside the pot…

COVER pot with lid and turn off the heat…

COOK chicken breasts for at least 30 minutes…

SERVE with poached egg (don’t forget to use vinegar in the poaching liquid to keep the egg whites intact)…

If you haven’t poached an egg before… here is a pretty good tutorial: http://whatscookingamerica.net/Eggs/PoachEgg.htm

OR

SERVE with fried egg and heirloom tomatoes (by far the tastiest tomatoes on the market)…

-Benson

 
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Posted by on June 22, 2011 in Chef Blau, Home Cooking

 

Broiled Rainbow Trout with Toasted Radish…

The cast iron skillet is slowly becoming my favorite kitchen tool (sorry pressure cooker)… Amazingly versatile and it only gets better with time… SET oven to broil…

SLICE thinly: lemon zest + radishes (save the tops) + lemon…

CHOP garlic + parsley + shallot…

WRAP in aluminum foil 1 tbsp of butter, chopped garlic + parsley + shallot, lemon juice, and sliced radishes…

TOAST for ten minutes in toaster over…

HEAT cast iron skillet on stove for ten minutes or until the skillet begins to smoke…

SAUTÉE radish tops with olive oil + salt + pepper + lemon juice for one minute and set it aside in a bowl…

SEASON trout with salt + pepper + vegetable oil…

STUFF trout with fresh dill and some lemon zest…

ADD vegetable oil to the pan to prevent trout from sticking (do not use olive oil because it has a much lower smoke point and will turn black easily from the hot skillet)…

SEAR both sides of the trout in the cast iron skillet approx. 1 minute per side and set aside on a plate…

COVER bottom of pan with lemon slices + parsley + dill…

ADD trout and top with more parsley + dill + lemon zest + salt + pepper…

BROIL in oven for approx. 4-5 minutes (depending on the size of your fish)…

SERVE with toasted radish + sautéed radish tops + chopped dill + a squeeze of lemon…

Benson

 
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Posted by on June 16, 2011 in Chef Blau, Home Cooking

 

Spaghetti with Meat Sauce

COOK spaghetti noodles until just barely al dente (Spaghetti Rigati used in this recipe) and set aside after draining and running under cold water…

SAUTÉE garlic + chili pepper + parsley stems (chopped) + salt + pepper…

ADD ground sirloin (80% lean + 20% fat used here) + chopped thyme and cook on medium heat until brown (can also add chopped oregano)…

SEASON again with salt + pepper…

ADD one can of whole plum tomatoes and cut each tomato into smaller pieces using kitchen shears…

REDUCE until liquid in pan goes down by half and continue mixing/breaking meat into smaller pieces…

ADD Spaghetti and continue to cook until noodles are al dente…

TOP with chopped parsley and shaved parmesan….

-Benson

 
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Posted by on June 1, 2011 in Chef Blau, Home Cooking

 

Roast Chicken

Was inspired by this article in the Huffington Post today: http://www.huffingtonpost.com/adam-roberts/reasons-to-roast-a-chicken_b_861355.html to roast a chicken. It’s been a while but decided to go with a combination of Barefoot Contessa’s Lemon and Garlic chicken recipe and Thomas Keller’s roasted chicken with root vegetables.

PREHEAT oven 425 degrees…

CHOP onion, carrot, leeks…

STUFF chicken with half a lemon and smashed garlic and place on top of vegetables…

SEASON chicken and vegetables with olive oil, salt, and pepper…

MIX yukon gold potatoes, olive oil, chopped parsley stems, salt, and pepper in a separate bowl (oven-safe)

BAKE both in oven for one hour…

MIX one tablespoon of butter in with the potatoes… letting the residual heat melt the butter… top with chopped chives…

CUT chicken in half from breast, removing breast bone, and squeeze lemon on top of chicken….

*Note* This would be a perfect meal for two, as one bird proved to be too much to eat and I ended up with half a bird leftover for dinner… However, on the bright side, the grand total for this meal came out to be $12.00.

-Benson

 
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Posted by on May 17, 2011 in Chef Blau, Home Cooking

 

Hainan Chicken Rice

Another one of mom’s recipes… Quick, simple, and doesn’t require a whole chicken (here I have used chicken breast)…

SEASON chicken (skin on) with salt + pepper….

BOIL a pot of water and throw in a large piece of ginger and some green onion…

POACH chicken with the heat off for 70 min…

PLACE chicken in ice bath…

SAUTÉE fresh slices of ginger and scallion in oil and add to pot of rice…

COOK rice using the chicken broth instead of water…

MIX together (for sauce): olive oil + ginger + scallion + lemon juice + sugar + white pepper + salt in a food processor or with mortar and pestle…

SLICE chicken and serve with rice and sauce…

-Benson

 
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Posted by on May 16, 2011 in Chef Blau, Home Cooking