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@cookingsecretsformen
Grilled Jerk Boneless Chicken Thighs
Grilled Jerk Boneless Chicken Thighs
As we wind up our Chicken Thigh series, we are grilling some Jerk Boneless thighs. Grilled Jerk chicken is a dish that Jamaica is famous for, although it is made across the Caribbean.
Jamaican jerk is a blend of spices including scallions, garlic, ginger and thyme, along with allspice (called pimento in the islands), black…
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The Quarantini, with Covid 19 garnish (at Shorewood, Wisconsin) https://www.instagram.com/p/B-lMGx0h3HL/?igshid=1238q5clrywu5
Our latest YouTube video, Polenta prepared two ways. www.cookingsecretsformen.com (at Shorewood, Wisconsin) https://www.instagram.com/p/B-iCAgYBdFm/?igshid=1mogfdlmfov3h
From cookingsecretsformen.com, video is https://youtu.be/eBe8SlhGJzA (at Milwaukee, Wisconsin) https://www.instagram.com/p/B-dKLmnh75G/?igshid=1hmtz6lt59krk
This recipe is all about technique, but the secondary ingredients you use can be very adaptable. Mashed and smashed potatoes both start out by boiling the potatoes until they are nice and tender. I…
Here is a different way to make a delicious labor-intensive dish. It is very easy and you can do other things in the kitchen while the risotto cooks in the microwave. There are few comfort foods in…
Simple, easy, healthy and elegant Valentine's Day dinner, that you can make in under 10 minutes. From Cooking Secrets for Men
Ellen's decorations on our Little Library. She is channeling my mother. (at Milwaukee, Wisconsin) https://www.instagram.com/p/B55snd3hJWZ/?igshid=1nindplikjbpm
Avocados are one of nature’s best foods, having been dubbed a “SuperFood”. The avocado is one of the most nutrient-full foods available. Ounce for ounce, they are among the richest in fiber, folate, potassium, vitamin E, and magnesium among all fruits. I love avocados and eat 1-2 a week. In our house, it’s not a salad unless there is an avocado in it.
This video on my YouTube Channel shows how to use the handy avocado tool pictured above, as well as create perfect avocado slices and custom sized diced avocado.
You can subscribe to my YouTube Channel, so you can be notified on new videos that are posted.
How to Slice & Dice an Avocado Avocados are one of nature's best foods, having been dubbed a "SuperFood". The avocado is one of the most nutrient-full foods available.
How to Grill a Pizza (Video)
How to Grill a Pizza (Video)
Grilled Pizza is a wonderful way to enjoy outdoor cooking and pizza at the same time.
You can see the video here (Grilled Pizza on YouTube) and the recipe is listed below
Grilled Pizza Bianco with Shaved Asparagus and Arugula– If you have never grilled pizza dough before, you may think it would just sag and drip all over the grill when starting to cook it. The opposite is true. As soon as the…
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Another "Catering" gig - Italian Meal for 10
Another “Catering” gig – Italian Meal for 10
My friend Adam Glawe asked me to help him prepare a Northern Italian meal for a small group of ten. We split the duties, each of us taking half the meal. I prepared the Antipasto, which was a charcuterie board. To add to our challenges, since part of the group was Gluten free, we made a completely gluten-free meal.
We did serve with Gluten free crackers. And they tasted pretty good.
For the…
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Cooking Basics – How to dice an onion (Without tears) This video will show you how to dice an onion quickly, without making you cry. More video tips to follow in the coming days. Hope this one is helpful.
10 Chimneys - Final Update
10 Chimneys – Final Update
So this is an addendum to the addendum (10 Chimneys Addendum) regarding the 10 Chimney Garden Party that was cancelled.
I was asked to return and prepare a meal for a Wine Tasting event featuring the fabulous Ruben Moreno (Wine Tasting & Food Pairings Event)
The menu was similar to the Garden Party menu, with appetizers suggested by Ruben. It was a beautiful day at 10 Chimneys and the…
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Simple Grilled Salmon with Honey Mustard Glaze
Simple Grilled Salmon with Honey Mustard Glaze
This is a re-post from last year. It is a quick and easy way to enjoy grilled salmon.
As summer approaches, we tend to break out the grill, and cook big hunks of meat, chicken and seafood. Although grilling for some is a year-round experience, summer is unofficially the start of Grilling Season.
Most men are much more comfortable working in front of a hot grill, rather than a hot stove. Here is…
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I recently posted an article on Butterflying and Grilling a whole chicken (https://cookingsecretsformen.com/2019/06/26/grilled-butterflied-chicken/), and casually mentioned something about a brining article would be posted soon. Well it’s now soon, so here is my take on brining.
The process of brining is not hard to do, just takes a little time and planning. You can’t decide at 5pm that you want to brine a chicken and have it for dinner that night.
Brining is the process of submerging a protein (Chicken, turkeys, pork, beef and/or lamb) in a brine solution, which is salt dissolved in water. The protein absorbs extra liquid and salt, resulting in a juicier and more flavorful dish. This technique is really good for leaner cuts of meat that tend to dry out during cooking, like chicken and turkey breasts and some pork chops. Just make sure when choosing your protein that it’s untreated. Avoid anything labeled “kosher,” “enhanced,” or “self-basting.” If you try to brine one of these you’ll end up with really salty meal.
In layman’s terms, when you submerge a protein in a brine, it absorbs the salt, which in turn, retains water. The salt-infused water saturates the meat. The water solution pumps up the amount of liquid in the protein by as much as 40 percent, but the salt also helps the muscles and connective tissues retain the liquid during cooking. (Salt is used to give processed meats a better texture. For example, hot dogs made without salt would be limp. Same principal applies to brining.)
I usually add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and helps the browning of the skin. There is a difference in the type of salt used for brining. You will sometimes see both kosher and regular table salt in recipes that call for brining. Because of the difference in the size of the crystals, cup for cup, table salt is about twice as concentrated as kosher salt.
Even if you are in a hurry, you can brine your chicken, pieces or whole. A minimum of 30 minutes for pieces and an hour or two for a whole chicken. Of course, brining a chicken overnight is the best.
A Simple Brine
A ratio of 4 quarts of water and
1 cup of kosher salt.
½ cup of sugar
the peel of 1 lemon
fresh garlic, crushed with skin left on
One tablespoon of whole black peppercorns
Fresh rosemary. (No need to chop herbs in a brine)
Substitute for what you have on hand or prefer. Herbs and aromatics help flavor the brine
You will eventually drain the brine, so leaving the peel on garlic and/or onions is actually preferred
Instructions
Bring water and all ingredients to a boil. Stir to dissolve the salt.
Once dissolved, remove from heat and let cool to room temperature. You can put the pot in the fridge to speed up the cooling process. Or add ice.
Do not put the chicken (or any protein) into a hot brine. You will end up cooking it prematurely.
Once cooled sufficiently, place the chicken (or whatever you are brining) into the brine and refrigerate. Anywhere from 2-24 hours.
A little trick to get crispy skin is to air dry the chicken after removing from the brine. After brining, take the chicken out, discard brine and rinse the chicken inside and out under cold water.
Place it on a platter, pat it dry and place it back in the refrigerator for an hour to dry the skin.
Take it out of the refrigerator an hour before grilling, smoking or roasting.
Season the chicken with salt and pepper.
Cook, eat and enjoy a juicier meal
Brining and Grilling I recently posted an article on Butterflying and Grilling a whole chicken ( and casually mentioned something about a brining article would be posted soon.
Ten Chimney's Event - Addendum
Ten Chimney’s Event – Addendum
I wanted to follow up on the Garden Party at Ten Chimney’s which I catered.
There’s good news and bad news. The good news is that I prepared a wonderful buffet meal for the event and the food was received very well.
The bad news is the actual event was cancelled due to extreme high temperatures and a thunderstorm that soaked the grounds where the outdoor event was to take place. So instead we fed…
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