Public Class #3 // Recipes

Cook Together Capitol Hill December 9th

As much as we look forward to this time of year, every year, the holidays are always stressful; full of family, friends, giving and of course the food. To keep myself sane I live by the KISS rule: Keep It Simple, Stupid. Make delicious food simply, buy good ingredients and spend time with your loved ones instead of laboring over an overly complicated recipe – and remember they don’t really care if the chicken looks like it came out of Bon Appetite Magazine, it’s just something delicious to bring everyone together while you avoid talking about politics or religion.

Roasted Chicken

Lamb with Cranberry Sauce

Treviso and wild chanterelle salad

Green beans with almond aillade

Dry Roasted Brussels sprouts

Braised Green Beans

3 lbs green beans

3 each garlic cloves

1 cup salt

2 each onions

½ cup apple cider vinegar

½ cup olive oil

  1. Devein greens and gently wash in cold water, dry and then chop
  2. In a medium pot combine 1 gal of water with salt and add the greens, allow to sit for 20-40 minutes gently agitating them ever 5 or so minutes
  3. Drain out salt water and put the greens in a large pot with the chopped onions and whole garlic cloves
  4. Turn pot on high and add olive oil, cook until tender and season with salt and vinegar

Roast Chicken – start recipe 2-3 days before serving

1 each chicken

1 head frisee

½ c olive oil

2 tsp mustard

1 tsp yogurt

1 Tb chicken jus

1 bunch chives

To Taste salt

  1. Wash chicken with salt and room temp running water, toughly scrubbing, pat dry
  2. generously massage the bird with olive oil
  3. Using 1 Tbs of salt per pound, season the dry bird evenly distributing the salt ensuring to get the crevice and inside of the bird as well
  4. Allow the bird to sit on a sheet tray for 2 to 3 days, liquid may dip off the bird, be prepared to change out sheet trays and drain
  5. start a small fire in your weber grill, allow the chorale to get red hot, set some wood, oak or cherry are my favorite, in the fire
  6. set your bird in on the grill and put the lid on, close all vents and allow to smoke for 40minutes, the grill temp should never reach above 170
  7. After the first 40 minutes flip the bird and roast for another 20 minutes SET TIMER and check, you should reach 157-160 temperature USE A THERMOMATER, cook more as needed
  8. Allow bird to rest for another 15 minutes and check temp, should be 163-168 cook more if needed

Treviso and wild chanterelle salad

2 heads Treviso

½ cup lemon juice

1 pint chanterelle mushrooms

1 each onion

1 cup olive oil

To Taste Salt

1 each Lemon juiced

To Taste Black pepper

  1. Pick lettuce from garden, wash and dry set aside in a large mixing bowl
  2. Clean and trim the mushrooms and toss with the oil into the bowl
  3. Chop the onion very small and add the date vinegar to them in another small bowl
  4. Now toss the olive oil into the lettuce, season with salt and add the onions, strawberries and the liquid in the bowls as well
  5. Finish with black pepper and re-season as necessary

Cranberry Sauce

2 lb Fresh Cranberries

3 cups water

1 each bay leaf

1 each onion

  1. Chop onion and sautee till brown add the remaining ingredients and cook for 30 minutes
  2. Once the sauce has cooled enough to taste add salt and lemon juice as needed.
  3. Eat hot! Cold cranberry sauce is for the birds

Dry Roasted Brussels Sprouts

3 lbs

2 each onions

½ cup onion

1 head garlic

To Taste Salt

1 each Lemon

  1. Trim the bottom of all the sprouts and cut them in ½ length wise
  2. Toss the sprouts with the remaining ingredients and lay out on a sheet tray
  3. Preheat an oven to 400 and cook the sprouts until they are brown
  4. Season with salt and eat hot!

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