#culinarycare

[culinarycare]

Winner Winner Pan Roasted Chicken Dinner

BY CHEF KEVIN CUDDIHEE OF PORTER KITCHEN AND DECK

Cook Time: 1 hour

Ingredients (serves ~10)

2 whole Chickens

3 lbs baby turnips

3 lbs fingerling potatoes

2 heads garlic

1 qt chicken stock

Fresh thyme

Preparation Instructions - 

 Debone and half chickens

Season well with salt and black pepper

Heat cast iron skillet in a 500 degree oven for 15 minutes 

Add 2 tablespoons canola oil

Gently place chickens in pan, skin side down

Roast for 15 minutes

Flip chicken and add potatoes and turnips

Roast for an additional 5-10 minutes

Remove chickens and vegetables from pan to rest

Deglaze with white wine, add 1 cup chicken stock, finish with 2 tablespoons unsalted butter and season with salt and pepper

[culinarycare]

Easy Quarantine Meal: Ratatouille

Perfect for a cool summer night. You can throw all these veggies in the pot and enjoy!

BY CHEF CHRISTINE CIKOWSKI AND JOSH KULP OF HONEY BUTTER FRIED CHICKEN

Cook Time: 45 min

Ingredients (serves ~5)

Ingredients:

1 lb Japanese eggplant

1 lb zucchini

1/2 red onion

1 fennel bulb

5 cloves garlic

2 1/2 large tomatoes

1 red pepper

1/2 cup chèvre

olive oil

salt

pepper

basil

For the Veggies:

1. Preheat oven to 400 degrees F.

2. Toss eggplant, zucchini, red onion and fennel separately with enough olive oil to lightly coat and season with salt and pepper.

3. Spread each out on a sheet pan (don’t overcrowd the veggies! ) and roast for 15-20 minutes until delicious and maybe a little golden brown. Combine roasted eggplant, zucchini, red onion and fennel and set aside.

For the Tomato Pepper Sauce:

1. Chop a couple of cloves of garlic and sauté in a liberal amount of olive oil until soft

2. Add tomatoes and peppers and simmer until soft, about 15-20 minutes.

3. Purée the tomatoes and peppers with a stick blender until smooth and season with salt and pepper.

4. Add eggplant, zucchini, onion and fennel mixture to the sauce and simmer together for 15 minutes or so the flavors meld together.

5. Top each portion with a dollop of fresh chèvre.

6. Season to taste and add a generous splash of olive oil. Toss in some fresh basil if you want to be awesome.

[culinarycare]

Easy Quarantine Meal: Cauliflower Steaks

Photo: Jason Little Photography

BY CHEF JOHNNY BESCH OF BLVD Cook Time: 1 hour Ingredients (serves ~5) :

2 crowns cauliflower

3 cup lentils

1 cup carrot

1 cup celery

1 cup onion

4 cups cream

5 limes

4 cups vegetable stock

1/2 bunch pea tendrils

curry powder

EVOO

salt & pepper

Instructions:

1. Cut the cauliflower in half, right down the middle to get the center steaks. Blanch in salted water just until tender and grill.

2. Blanch remaining cauliflower in salted water. Purée in blender with curry powder, cream and the juice of 4 limes.

3. Dice and sauté carrots, celery and onion. Add lentils, cover with vegetable stock and cook until tender.

4. Place the cooked lentils down on the plate first. Place the cauliflower steak on top of the lentils. Drizzle the plate with the cauliflower curry sauce. Dress the pea shoots with lime juice, EVOO, salt & pepper. Garnish the plate with the dressed pea shoots.