Herb and Garlic Butter Rubbed Chicken

Finished Dishes

Close up on the finished chicken

Pre-cook chicken rubbed and ready to cook.

Herb and Garlic Butter Rubbed Chicken With Homemade Stuffing and Vegetable Caserole

You will need:

1 handful of fresh thyme

1 handful of fresh parsley

4 cloves fresh garlic

1 stick of butter salted

Olive Oil

1 whole chicken

1 baguette

1 whole red onion

3 yellow squash

4 cups of snow peas

½ cup of shredded cheese

Salt and pepper

Begin by finely chopping your herbs and garlic.  Divide your herbs and garlic in half.  In a microwave safe bowl heat a cold stick of butter for 1 minute.  Keep the butter in the bowl.  Add half of the herbs and garlic to the bowl of butter and mix with a whisk, then place in the fridge.  Add the rest of the herbs and garlic to a large mixing bowl.  Rip your baguette in half.  Begin tearing half of the baguette into a food processor.  Then process your bread and add to the bowl.  Continue with the remaining baguette and add to the bowl.  Now drizzle the bread crumbs with olive oil.  Mix the bowl contents, drizzle and again and mix again.

Preheat the oven to 350

Now that the butter has had a chance to chill remove from the fridge.  Now get out the chicken.  Remove the gizzards and neck from the bird cavity.  Give the bird a rinse.  Now its time to rub the bird.  First we are going to rub under the skin.  Place your fingers up under the skin in between the meat and skin and loosen it all up.  Now liberally rub under the skin.  Try to get under the drum sticks too.  Now it’s stuffing time.  Stuff the bird with as much stuffing as you can fit in there.  You should have less than ½ a cup of stuffing left over.  After the bird is stuffed, you can rub the outside of the bird.

Put in the oven uncovered for 1 and ½ hours or until internal temp has reached 180.

Vegetable casserole

Cut one red onion and 3 yellow squash.  Add red onion yellow squash and snow peas to a mixing bowl.  Drizzle with olive oil, shake a good bit of salt to taste, and fresh ground pepper, mix up with some shredded cheese, add to a casserole dish and bake for 1 hour.

Plate it all up and enjoy!

Bourbon Pineapple Glazed Pork Chops

The finished dish.

The glaze cooking.

The magical ingredients.

Grilled Pork Chops with Bourbon Pineapple Glaze

You will need:

1 whole red onion

½ fresh pineapple

2 large cloves of garlic

1 cup brown sugar

1 cup bourbon

1 Handful of fresh rosemary

Let’s get started.  You will begin by chopping the red onion and the fresh pineapple.  Chop both the onion and pineapple into bite size pieces.  Place the onion and half of the chopped pineapple into your food processor.  Dice 2 large cloves of garlic and add to the food processor.  De-stem your fresh rosemary and add to the food processor.  Add 1 cup of brown sugar to the food processor.  Now blend finely the entire contents.

Next combine the pureed ingredients along with the bourbon into a sauce pan.  Heat to a rolling boil, reduce to medium heat and continue to cook for about 10 minutes stirring occasionally.  Remove from heat and let cool.  I placed mine in the freezer because I was pressed for time.  When your glaze has cooled it is ready to marinate your pork chops.  Next you will need to violently stab your pork chops with a fork on both sides.  Then combine in a bag or tuperware container with the glaze.  Marinate for at least an hour. 

About a half hour before you are ready to grill your pork chops get your grill ready.  I use charcoal so it takes me the whole half hour to get it ready.  Grill the pork chops till internal temp has reached 170 degrees or until you are sure they are fully cooked.

For my side dish I chose a very simple side, grilled corn on the cob in the husks.  I begin by unsheathing the corn from the husks, but make sure you don’t rip off the husks.  Then I take a stick of butter and rub it all over the corn.  Then close up the corn in the husks and grill. 

Plate up and enjoy.

Taste analysis:

If you like bourbon flavor, then this is the dish for you.  The pineapple and bourbon balance well.  It's not too heavy on the garlic flavor or the rosemary. I would definitely marinate the chops overnight if I was to do it again.  Overall it was pretty good.

We're back!

Well, at least Jeremy is...  I, Jeremy, have had this idea for a recipe up my sleeve for some time now.  So here goes the preview.  The wife likes when I grill.  I like when I grill, and tonight she wanted to grill some pork chops.  The sweet sweet recipe I've been cooking up in my mind is a pork chop recipe.  The ingredients are bourbon, brown sugar, rosemary, garlic, fresh pineapple, and pork chop.  You can use your imagination.

Brisket Chili, The taste analysis

Oh my dear Lord Jesus! That is the best chili I've ever had. The flavors balance so well with a mild heat. Improvements I would make may be a few cans of tomato paste to make it thicker, add more jalapenos or a hotter pepper to give it more heat, and maybe a can of beer to it. There is definitely the smoke flavor there from the brisket. It's not too salty, not over bearing. All around delicious. We'll see what the office has to say about it tomorrow.

Smoked Brisket Chili!

Smoked Brisket Chili Rough Draft

1lb Smoked beef brisket

2 8oz cans stewed tomatoes chopped with juice

2 Red onions Chopped

5 Jalapeno peppers sliced

3 8oz cans of kidney beans (strained)

2 cups water

¼ cup dry rub

Combine in slow cooker for 3 hours on high stirring occasionally add more rub to taste a tea spoon at a time.

Analysis soon to come. I've tasted some of the broth, and it's glorious, so we'll see.

Coming Soon, Smoked Brisket Chili

Right now I'm smoking a brisket for an experimental chili. It's the practice chili for the Camden Chili Cook Off. Taste testing by the office on Monday. Stay tuned.

Porterhouse Steaks, Twice Baked Tatos, and Roasted Asparagus

Porterhouse Steaks, Twice Baked Tatos, and Roasted Asparagus

This time on Dinner Bromantic we have a special guest. I don’t even know if one could call it “BROmantic” as we were making dinner for our ladies. Our special guest this time was Thomas Waldrop, a chef in training at Coastal Georgia College here in Camden County Georgia.

We began our evening with a trip to Kingsland Meats. Thomas’ idea was to just go in and browse the selection to see what inspires us. As we scanned the beef selections Thomas mentioned Porterhouses. A Porterhouse is from the same cut of the T-Bone. A T-Bone and Porterhouse both have Fillet on one side of the bone and Strip Steak on the other. The difference between them is that a Porterhouse has nearly equal portions of Fillet and Strip. We purchased the steaks and 6 baking potatoes from Kingsland Meats. Then we went to Publix.

At Publix we got the ingredients to make our sides: asparagus, cheese, a variety of spices and sauce bases, sour cream, unsalted butter, scallions, pineapple juice, and bacon. Then off to the house.

When we arrived I poured Thomas and I a glass of my new favorite bourbon and gingerale (Jim Beam Double Aged). Then we prepped the potatoes for baking while we waited for the oven to heat to 400. It’s important to get the potatoes in the oven first, as they take the longest to cook. While the potatoes were baking, get started on the terryaki sauce (optional). We made terryaki sauce because my wife Amber loves some terryaki with her steak.

For the terryaki sauce:

You will need: 1 cup of soy sauce, ½ cup of brown sugar, 14oz of pineapple juice about 1 ¾ cup, ¼ cup of mirin (sweet cooking rice wine), ¼ teaspoon of ginger (add more to your liking), ¼ cup diced scallion (steeped), and 1 large clove of garlic whole and steeped in the sauce.

Combine all the ingredients into a small sauce pan. Bring to a boil, then reduce to a medium high heat simmer, stirring occasionally until the sauce has reached a desired thickness.

For the twice baked tatos:

You will need: 6 baking potatoes, ½ cup chopped bacon bits, 2 cups sour cream, 1 stick unsalted butter, ¼ cup Worcestershire sauce, ½ lb shredded cheddar, ½ lb shredded mozzarella, 1 spoon full of bacon grease.

-Bake the potatoes whole for an hour and a half at 400. Check them about 1 hour into cooking as ovens vary.

KEEP THE OVEN ON FOR LATER

*GO START YOUR GRILL IF IT IS CHARCOAL

-Once baked take out of the oven to cool for about 5 minutes.

-Once the potatoes go from piping hot to warm slice them in half long ways and hollow out each half potato.

-Combine the potato into a mixing bowl with the rest of the above contents (if you have a Kitchen Aid mixer, it speeds up the process) If not you can mash them by hand in the bowl.

-Once completely mixed, scoop out the mixture into each of the potato skins.

-Wait for the asparagus to be prepped before putting the potatoes back in the oven for the amount of time it takes to cook your steaks.

For the asparagus you will need:

Whole asparagus, sea salt, garlic powder, olive oil, black pepper.

-Trim the asparagus about a 1/5^th of the way up from the bottom.

-Wash and place in a large roasting pan.

-Lightly dust with olive oil, sea salt, garlic powder, and fresh ground black pepper.

-Place in oven with the potatoes while you are grilling steaks.

Steaks:

-Make sure the grill is hot.

-Place your steaks on the grill and season the top with Weber Chicago Steak seasoning.

-Grill to your liking on the first side, then flip season again and grill to your liking (for a good medium, I like to do about 3 minutes on each side).

Hope you all enjoy!