Week 1 -- Heat Transfer

A skilled cook anticipates, and is not surprised at the end result of their cooking procedure. Differences in how heat is applied to your dish will dictate the end result. Controlling heat and moisture is the key to a quality finished product that meets expectations.

  • Two Types of Heat Transfer
    • Conductive heat: Transferring heat through direct contact, most efficient form of heat transfer
    • Convective heat: Transferring heat indirectly through liquid, fat, or air

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  • Dry Heat Cooking Methods
    • Roast and bake: Convective heat, surround foods with hot, dry, air. Roasting applies to meats and poultry. Baking applies to breads and pastries. Cooking uncovered is essential to dry heat
    • Grilling: Conductive heat, dry, radiant heat created by wood or coals, or gas flames, imparts distinct flavor due to smoking fats, not the wood or charcoal, but smoking the fats dripping from the meat--that's why gas-grilling is just as good as charcoal-grilling
    • Barbecuing: Combination of conductive and convective heat, starting with intense conductive heat to get grill marks, then shifting to indirect convective roasting at lower temperature, which allows cooking larger, thicker cuts of meat throughout
    • Smoke-roasting: Convective heat, imparts flavor of the type of wood used. Cooks at lower temperatures for longer time. Must be covered to retain moisture
    • Broil: Conductive heat, Cook with radiant conductive heat from above. Move product closer to heat source to increase temperature
    • Griddle: Conductive heat transfers through bottom of cooking surface
    • Saute: Conductive heat, cook quickly in a small amount of fat. Direct heat transfers through the bottom of the pan, though the thin layer of oil itself will show some convection, the thin oil is just a liason from pan surface to protein product. Always preheat the pan. Do not overcrowd pan. Meats are often dusted with flour to prevent sticking, create roux, which aids in making pan sauces
    • Pan frying: Convective heat, uses liquid fats to transfer heat to food. Differs from sauté in the greater amount of fat used
    • Deep frying: Convective heat, cooking food submerged in hot fat
    • Pressure frying: Convective heat, increases boiling temperature of the liquid in the food

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  • Effects of Heat on Food
    • 140F-160F: Pasteurization, removal of most pathogens
    • 150F-212F: Gelatinization of starches, that is, starches absorb liquid and swell, eg. rice, pasta
    • 160F-185F: Coagulation of proteins which shrink and stiffen, eg. hamburger gets smaller and firmer
    • 212F: Evaporation of moisture—water based liquid steams, turns to gas
    • 320F-338F: Sugar caramelizes, turns brown and becomes brittle, crunchy

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  • Oven Frying Method -- Hot Oven & Hot Pan
    • Crispy Chicken Wings/French Fries
      • Roast them in the oven at very high temperature
      • Provides the deep golden, crispy caramelization of sugars of deep frying without all the fat
      • Cut wings into 3 pieces, discard wing tips or save for other purpose
      • Chicken wings have a lot of fat to begin with, most should be removed to maximize the protein and caramelization of sugars, up to 20% of the weight of the wings is fat
      • Chicken stores its fat sub-cutaneously, under the skin, unlike the cow that stores fat intra-muscularly (marbling). No marbling in chicken meat
      • Preheat pan in 425F oven, wings should sizzle when they hit the pan, sear and caramelize very quickly
      • Put pan in the oven on top rack to make the most of the heat convection that rises and bounces back down onto the wings – this is oven frying, emulating deep-fry effect
      • Check the wings after 20 minutes, turn them over, cook for another 20-30 minutes
      • This technique can be used to make french fries, coat with oil – oven frying method
    • Extra Crispy Chicken Wings
      • Cut wings into 3 pieces, discard wing tips or save for other purpose (like chicken broth for later use)
      • Combine 1 tbs baking powder, 2 tbs flour, 1 tbs masa harina, 1 tbs cornstarch, 1/2 tsp each S&P, desired herbs/spices
      • Coat wing pieces with flour mix, arrange on baking sheet with parchment paper
      • Place in oven 250F for 30 minutes, turn over, gets fat rendering going
      • Turn oven up to 425F for 20 minutes, turn pieces over, cook for another 20 minutes or so
      • The key here is the baking powder which changes the cooking pH, rendering and crisping fat in/under the skin nicely, without drying out or toughening the tender meat within, as well as the cornstarch which produces a nice crispy coating
      • 170F to 175F internal temperature is great for wings

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  • Pan Frying Method
    • Convective heat transfer from deeper oil (than saute which uses conductive heat transfer directly from bottom of the pan and the oil is simply a liaison for the heat transfer)
    • Most pan frying uses breaded product, breaded in 3 steps: coat with flour, dredge in egg, coat with bread crumbs
    • Start with pan and oil hot, test heat by looking for convection in the oil and tossing in a few bread crumbs to see how quickly they brown
    • Don't overcrowd the pan, give the product room to be surrounded by oil
    • Cook 75% first side, 25% the other, check for doneness with thermometer
    • For thick items, if the breading is browned to satisfaction, but thermometer indicates that it is not done inside, remove from oil and finish cooking in hot, convective air (oven)

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  • Roasted Whole Turkey Basics
    • Turkey Age Classifications
      • Fryer/Roaster, 4 months old or less, smaller, 8-10 lbs, more tender, less fat, finer skin
      • Young Turkey, 5-7 months old, larger, 20-25 lbs, tender, better fat layer, most turkeys are sold in this age range
      • Yearling Turkey, under 15 months old, larger bird, tougher, more fat
      • Mature Turkey, over 15 months old, tougher, more fat, course skin, some say more flavorful
    • Preparing the Turkey
      • Consider Pre-Brining the Whole Turkey
        • Roasting is a dry cooking method, tends to dry out especially the breast meat
        • Pre-brining adds moisture, creates steam, adds moist convective cooking
        • Also adds flavor, something like apple juice in the brine
      • Consider Adding Fat Under the Skin
        • Flavor infused olive oil (rosemary and thyme)
        • Compound butter
      • Consider Not Stuffing the Turkey
        • Stuffing needs to come up to 165F to be safe, that takes a lot of heat beyond what it takes to cook the breast meat, that's why breast meat dries out
        • The open cavity allows hot air to cook the bird from inside out, more quickly without drying out the breast meat
        • Stuffing can be made separately in its own baking pan or dish
      • Stuffing the Turkey
        • If you stuff the turkey, prepare your favorite stuffing separately, cooking most of the way
        • After the turkey has roasted about one hour, insert hot stuffing into the cavity to boost the final stuffing temperature, and to help cook the turkey from the inside out
      • Remove neck and giblets, rinse turkey with cold water and pat dry
      • Put neck and giblets in sauce pan with water or chicken broth and mirepoix and 2 garlic cloves and simmer for at least an hour to make broth and to prepare giblets for using later in gravy
      • Put mirepoix (onions, carrots, celery, 4 garlic cloves roughly chopped) in bottom of roasting pan along with 2 cups of chicken broth
      • Place the turkey on top of the vegetables and rub down with olive oil and season
    • Roasting the Turkey
      • Use "bottom-up" method, starting with high temperature to get skin caramelization going
      • Preheat oven to 425F, roast turkey 10 minutes, then reduce temperature to 325F for long, slow roast
      • Cover the turkey with foil for the first hour or so, depending on total cooking time, cover for the first 1/3 of cooking time, then remove foil and set aside for tenting at the end
      • Baste turkey every half hour thereafter, add water to bottom of roasting pan if needed to prevent burning the vegetables
      • Roast for approx 15 to 20 minutes per pound, until internal temp is at least 165F and no more than 180F in the thickest part of the thigh
      • Remove from oven and tent it with foil to rest for 20 to 30 minutes before carving
      • Use a couple tbs of turkey fat from roasting pan to make roux for gravy, if carrots look edible save them and serve, discard the rest of what's in the pan

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  • Roasted Whole Chicken Basics
    • Chicken Age and Sex Classifications
      • Cornish Game Hen: 5-6 weeks old, under 2 lbs, actually a specialty breed, can be either sex (despite being called "hen"), flavorful and tender because so young, good for roasting, grilling, frying
      • Broiler/Fryer: 9-12 weeks old, under 4 lbs, flexible cartilage, most popular, either sex, good for roasting, grilling, frying
      • Roaster: 3-4 months old, under 6 lbs, cartilage less flexible, tougher meat, but more flavorful, either sex, good for roasting, grilling, barbecue, frying
      • Capon: 4 months old, under 8 lbs, castrated male, tender meat, large proportion of white meat, very flavorful, best for roasting in the oven, not prized for grilling, but low/slow barbecuing and smoking works well
      • Stewing Hen: 10-12 months old, under 6 lbs, usually female used to egg laying, tough meat but flavorful, good for stewing, braising
    • Preparing the Chicken
      • Consider Pre-Brining the Whole Chicken
        • Roasting is a dry cooking method, tends to dry out especially the breast meat
        • Pre-brining adds moisture, creates steam, adds moist convective cooking
        • Also adds flavor, something like apple juice in the brine
      • Consider Adding Fat Under the Skin
        • Flavor infused olive oil (rosemary and thyme)
        • Compound butter
      • Consider Not Stuffing the Chicken
        • Stuffing needs to come up to 165F to be safe, that takes a lot of heat beyond what it takes to cook the breast meat, that's why breast meat dries out
        • The open cavity allows hot air to cook the chicken from inside out, more quickly without drying out the breast meat
        • Stuffing can be made separately in its own baking pan or dish
      • Stuffing the Chicken
        • If you stuff the chicken, prepare your favorite stuffing separately, cooking most of the way
        • After the chicken has roasted about 1/2 hour, insert hot stuffing into the cavity to boost the final stuffing temperature, and to help cook the chicken from the inside out
      • Remove neck and giblets, rinse chicken with cold water and pat dry
      • Put neck and giblets in sauce pan with water or chicken broth and mirepoix and 2 garlic cloves and simmer for at least an hour to make broth and to prepare giblets for using later in gravy
      • Put mirepoix (onions, carrots, celery, 4 garlic cloves roughly chopped) in bottom of roasting pan along with 2 cups of chicken broth
      • Place the chicken on top of the vegetables and rub down with olive oil and season, or use compound butter under skin and over the outside
    • Roasting the Chicken
      • Use "bottom-up" method, starting with high temperature to get skin caramelization going
      • Preheat oven to 425F, roast chicken 10 minutes, then reduce temperature to 325F
      • If you are going to stuff the chicken, roast 20 more minutes, then stuff with hot stuffing
      • Baste chicken every half hour thereafter, add water to bottom of roasting pan if needed to prevent burning the vegetables
      • Roast for approx 15 to 20 minutes per pound, until internal temp is at least 165F and no more than 180F in the thickest part of the thigh
      • Remove from oven and tent it with foil to rest for 20 to 30 minutes before carving
      • Use a couple tbs of chicken fat from roasting pan to make roux for gravy, if carrots look edible save them and serve, discard the rest of what's in the pan

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  • Roasting Turkey in Its Parts
    • Roasting turkey this way requires two days due to brining
    • Chicken can also be roasted this way
    • Getting Started
      • Place whole bird on a cutting board
      • Remove neck from cavity and cut off the wing tips, set aside
      • Remove giblets, put in small bowl, cover and refrigerate
      • Pat turkey dry with paper towels
    • Break Down the Whole Turkey Into Its Parts
      • With breast side up, release the leg/thigh quarters, popping the thigh ball out of the carcass socket, but leave the legs/thighs attached at this point to serve as stabilizers
      • Remove the breast/wing quarters and set aside, trying to leave as little meat as possible on the carcass
      • Remove leg/thigh quarters from carcass, set aside
    • Roast the Carcass, wing tips, and neck for making stock
      • Place carcass, wing tips, and neck on a baking sheet, with a whole onion quartered, some carrots, and celery
      • Roast at 450F for 30 minutes
    • Make Stock
      • Transfer carcass, wing tips, and neck from the baking sheet to a stock pot, along with all the vegetables on the baking sheet
      • Pour off any fat on the baking sheet and discard or save for gravy
      • Deglaze all the caramelized fond on the baking sheet with some water, scraping up and stirring in, then add to stock pot
      • Fill stock pot with water to cover carcass, then simmer for 3 hours
      • Remove all solids from the stock pot, strain liquid into another pot, pour into jars, cover and refrigerate for later use
    • Break Down the Turkey Quarters into 8 individual pieces, 2 breasts, 2 wings, 2 legs, 2 thighs
    • Brine the Turkey Pieces using dry brine
      • Dry brine: 1/4 cup salt, 2 tbs brown sugar, 1 tbs black pepper, 1 tbs garlic powder, 1 tbs onion powder
      • Season the turkey pieces all over with the dry brine, and place on baking sheets fitted with racks
      • Refrigerate the turkey pieces on racks overnight or for 24 hours
    • Roast the Turkey Pieces
      • Preheat oven to 425F
      • Give the turkey pieces a light coating of oil to enhance browning
      • Roast the turkey pieces for 30 minutes at 425F
      • Rotate the baking sheets in the oven for even cooking
      • Reduce oven to 400F, roast for another 20 minutes
      • Check internal temperature of the pieces, breasts 160F, thighs 170F, roast longer if needed
      • Allow to rest for 20 to 30 minutes, then slice up as desired, and serve
    • Video Tutorial

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  • Slow Roasted Turkey (12 hours)
    • Procedure
      • Refer to Roasting Turkey In Its Parts for basics, including making stock from carcass for dressing and gravy
      • Break down the turkey, 2 breasts, 2 thighs, 2 legs, 2 wings
      • Season turkey with poultry seasoning under skin
      • Distribute turkey parts with skin on in 2 greased 9x13 baking pans with 1/2 cup chicken broth in each pan, cover with foil
      • Bake 250F for 1 hour, lower oven temperature to 200F, bake 11 hours or longer as needed
      • Check internal temperature of the pieces, breasts 160F, thighs 170F, roast longer if needed
      • Turkey meat should fall easily from the bones
      • Use pan juice from dark meat pan for making roux for gravy
      • Allow to rest for 20 to 30 minutes, then slice up as desired, and serve

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  • Roasted Pork Loin with Balsamic Marinade and Red BBQ Sauce
    • Ingredients
    • Procedure
      • Marinate the pork loin 24 hours in balsamic marinade
      • Preheat oven to 225F
      • Allow pork to come to room temperature for even cooking
      • Line baking sheet with foil, and place wire rack in center of sheet
      • Coat the entire pork loin with dry rub
      • Roast pork for 1/2 hour at 225F, middle shelf, middle of oven, to begin rendering fat and warm the center of the pork
      • Increase oven to 350F, roast pork for 1/2 hour and begin checking internal temp for 140F
      • When pork registers 140F internally, cover the entire pork loin with barbecue sauce and place under the broiler, center shelf in oven, for about 5 minutes each side, sauce bubbling
      • Remove from broiler when internal temp reaches 145F, tent with foil and allow meat to rest
      • Slice to desired thickness and serve with warm barbecue sauce

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  • Roasted Pork Tenderloin (juicy, tender)
    • Ingredients
      • 2 Pork tenderloins, about 1 lb each
      • Dry Rub
        • 1 tbs paprika
        • 2 tsp onion powder
        • 2 tsp garlic powder
        • 1 tsp oregano
        • 1 tsp salt
        • 1 tsp pepper
      • 2 tbs cooking oil
      • 3/4 cup beef broth
      • 1.5 tbs apple cider vinegar
      • 1 tbs butter, diced
    • Procedure
      • Preheat oven to 400F
      • Dry tenderloins well with paper towels
      • Mix dry rub ingredients and rub all over the tenderloins
      • Coat the entire pork loin with dry rub
      • Sear the tenderloins in Dutch Oven, then remove the tenderloins and add the beef broth to deglaze the Dutch oven, blending any fond, then reduce by half (1 or 2 minutes strong simmer)
      • Add tenderloins back into the Dutch oven
      • Pour vinegar over the tenderloins, then dot with butter
      • Cover the Dutch oven, place in oven, roast 20-25 minutes, seeking internal temperature of 145F
      • Remove from oven, transfer tenderloins to cutting board, tent with foil, allow to rest 5-10 minutes
      • Slice tenderloins into 1/4 to 3/8 inch thick rounds
      • Pour any juices from the Dutch oven over the tenderloin slices to serve

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  • Roasted Beef Bottom Round
    • Ingredients
      • 3-4 lb bottom round
      • 3 garlic cloves, minced
      • 1/2 large onion, cut in 3 slices
      • 2 tsp dried basil
      • 2 tsp dried thyme
      • 1 tsp dried rosemary
      • 1 tsp salt
      • 1 tsp black pepper
      • 2 tbs olive/canola oil
    • Procedure
      • Preheat oven to 475F
      • Combine all seasonings in a small bowl
      • Rub down the entire surface of the beef with oil and seasonings
      • Place beef in cast iron skillet, on top of onion slices
      • Put in oven uncovered at 475F for 15 minutes (10 minutes for a smaller cut)
      • Reduce heat to 175F and continue roasting for about 2 hours per pound
      • Look for internal temperature of 135F for medium rare, start checking internal temperature about half-way through the estimated roasting time, then every 20-30 minutes thereafter
      • Remove from oven and tent with foil, and let rest at least 15 minutes before slicing against grain
      • If you want to serve it medium or medium well, slice the beef against grain and return to the skillet, and add 2 cups of beef broth, and heat on the range at low temperature until desired level of doneness
      • Make pan sauce to serve over the slices with beef broth, red wine, onions, garlic, etc, as desired, and thicken with a bit of roux (1 tbs butter, 1 tbs flour), or optionally thicken with cornstarch slurry (1 tbs cornstarch and 1 tbs cold water) if you desire a more "transparent" sauce

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  • Roasted Prime Rib
    • Ingredients
      • 4-5 lb prime rib
      • 1/4 cup butter, softened
      • 1 tbs black pepper
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp dried thyme
      • 1 tsp dried rosemary
      • 1 tbs salt
    • Procedure
      • Set rib roast out, bring to room temperature, at least 6 hours, longer may be better (yes, first thing in the morning, if you want to serve it that night)
      • Preheat oven to 500F
      • Prepare compound butter, combining all seasonings, except salt, in a small bowl
      • Rub down the entire surface of the beef with compound butter, then salt liberally
      • Place beef in cast iron skillet, bone side down (if boneless, use a roasting pan with rack)
      • Put in oven uncovered at 500F for 5 minutes per pound (eg. 22.5 minutes for 4.5 lb rib roast)
      • Turn oven off, do not open oven door, let roast remain in oven for 2 hours, then check with thermometer -- internal temp of 125F to 130F for rare to medium
      • If too cool, raise oven temp to 325F and check every 20 minutes or so for desired internal temp
      • When done, remove roast from pan, cover with foil
      • Make pan sauce to serve over the slices with beef broth, red wine, onions, garlic, etc, as desired, being sure to incorporate all the pan fond, and thicken with a bit of roux (eg. 1 tbs butter or beef fat to 1 tbs flour), or optionally thicken with cornstarch slurry (1 tbs cornstarch and 1 tbs cold water) if you desire a more "transparent" sauce

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  • Roasted Boneless Butterflied Leg of Lamb
    • Ingredients
      • 2.5 lb boneless butterflied leg of lamb
      • 3 cloves garlic, roughly chopped
      • 1 tbs dried oregano
      • 2 tsp dried thyme
      • 1 tsp dried rosemary
      • 1 tsp lemon zest
      • S&P to taste
      • 1 tbs olive oil, or as needed
    • Procedure
      • Place garlic, oregano, thyme, rosemary, lemon zest, salt and pepper, and olive oil in mini-food processor (or regular processor, or use mortar and pestle), mix into a paste
      • Use boning knife to remove the thickest layers of fat and silver skin
      • Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying
      • Roll up the lamb, and tie it well with kitchen twine at 1.5 inch intervals to keep it tightly rolled
      • Rub the rest of the paste over the outside of the lamb, place in roasting pan, and refrigerate from 1 hour to 24 hours uncovered
      • Set roast out, bring to room temperature, at least 2 hours before roasting, longer may be better
      • Preheat oven to 450F
      • Roast the lamb for 10 minutes
      • Reduce the heat to 375F and roast for another 20 to 30 minutes, an internal thermometer inserted into the thickest part of the roast should read 125F for medium rare, 130F for medium
      • When the lamb is cooked let it rest on a cutting board for 20 minutes, tented with foil and towel
      • Slice the lamb against the grain, remove the string, and transfer to a serving platter
      • Sprinkle 1 tsp lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper
      • Serve with Greek potatoes, rice, polenta, cous cous, grits, etc, and vegetable sides as desired
      • Tzatziki sauce or hummus or babaganoush or muhammara or tabbouleh (tabouli) are great with this lamb

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  • Pomegranate Glazed Brussels Sprouts
    • Ingredients
      • 2 lbs brussels sprouts, halved lengthwise
      • 2 tbs olive oil
      • S&P to taste (1/2 tsp each)
      • 4 tbs pomegranate molasses
      • 1 cup walnut halves, toasted
    • Procedure
      • Preheat oven to 400F
      • Toast the walnut pieces in the oven for about 4 minutes, remove and set aside
      • Coat brussels sprouts with olive oil and spread evenly over a lightly oiled rimmed baking sheet
      • Roast until tender, browned in places, loose leaves crisped, about 35 minutes, turning once half-way through (don't fear the blackened loose leaves, they're crunchy and delicious)
      • Remove the pan from the oven, put the sprouts and walnuts together in a bowl and coat with the 4 tbs of pomegranate molasses, return to oven for about 4-5 minutes to fix glaze
      • Transfer to a serving bowl/platter

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  • Roasted Butternut Squash
    • Ingredients
      • 1 medium butternut squash
      • 3 tbs butter, melted
      • 1 tbs olive oil
      • 2-3 tbs brown sugar
      • 1/2 tsp cinnamon
      • 1/4 tsp nutmeg
      • 3/4 tsp salt
      • 1/2 tsp black pepper
    • Procedure
      • Preheat oven to 400F
      • Pre-cook squash in microwave for 2-3 minutes to soften a bit to make halving easier
      • Peal squash with vegetable peeler, cut off both ends of squash and discard, then halve the squash
      • Scoop out the seeds and discard or otherwise use
      • In bowl combine melted butter, oil, brown sugar, cinnamon, nutmeg, S&P, mix well
      • Cut the squash into 1-inch cubes, place in bowl, stir well coating each piece
      • Spread out squash on parchment paper lined baking sheet
      • Roast for 35 minutes, maybe 45 minutes to get good caramelization, turning the squash over a couple times during this roasting for even cooking (browns evenly)
      • Check for seasoning, serve hot

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  • Tandoori Chicken
    • Ingredients (chicken and marinade)
      • 3 lbs chicken breasts, thighs, drumsticks, wings
      • 1/2 cup yogurt plain, Greek is great
      • 2 cloves garlic, minced
      • 1 tsp ginger, minced
      • 2 tsp chili powder
      • 1 tsp paprika
      • 1/2 tsp black pepper
      • 1 tsp garam masala
      • 1 tsp coriander powder
      • 1/2 tsp cumin powder
      • 3 tbs lemon juice, freshly squeezed
      • 4 tbs olive/canola oil
      • 1 tsp salt
      • 2 drop red food coloring (optional, but pretty)
    • Procedure
      • Prepare marinade in medium bowl (large enough to hold all of the chicken pieces), whisking together all ingredients, except chicken
      • Cut 3-4 slits into chicken pieces, evenly spaced
      • Place chicken in bowl, covering all pieces, working marinade into the slits, cover, put in refrigerator for at least 2 hours, 12 hours or overnight is best
      • Preheat oven 400F, line baking sheet with foil, and place grill rack over it
      • Reserve the marinade, bring to boil, then reduce heat and keep warm
      • Place chicken pieces on the grill rack, leaving some space between them
      • Roast the chicken for 15 minutes, then brush marinade over each piece
      • Roast the chicken 15 more minutes, then turn over and brush marinade over each piece
      • Roast the chicken another 15 minutes (check for 165F internal temperature)
      • Garnish with lemon slices, parsley, serve with saffron rice

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  • Porchetta Roast
    • Ingredients
      • 2.5 lbs boneless pork shoulder/pork butt
      • 2 tbs olive/canola oil
      • 1 tsp salt, 1 tsp black pepper, 1 tsp dried sage, 1 tsp dried rosemary, 1/2 tsp fennel seeds (crushed)
      • 4 cloves garlic, mined
      • Orange zest from 1 large orange
      • 2 tbs flour
      • 1 cup chicken broth
      • Orange juice from large orange (1/3 cup)
      • Use seasonings as desired for the sauce/gravy (you decide how thick you want it--more chicken broth for thinner sauce, more roux for thicker sauce)
    • Procedure
      • Butterfly the pork shoulder with at least 2 cuts, one verticle about 1/3 of the thickness, then halve the remaining section horizontally to maximize the surface area of the meat, laying it out flat
      • Make more cuts for those areas that look thickest (not all the way through), and score the surface to encourage more surface area
      • Coat inside of meat with olive/canola oil
      • Season generously with salt and pepper, sage, rosemary, fennel seeds, orange zest, garlic--again, be generous
      • Roll up the pork tightly, tie it up with 4 to 5 strings
      • Coat outside with more olive/canola oil, season with sprinkling of salt and pepper
      • Preheat oven to 450F, and roast/sear for 15 minutes, for nice outside crust
      • Reduce oven temperature to 250F, and roast for another 1.5 to 2 hours, or until internal temperature is at least 145F, a little more heat, say 155F to 165F internal temperature, will help break down more fat and connective tissues further (resulting in more fork tenderness--you be the judge about the level of doneness desired)
      • Allow the roast to rest for 15 minutes before carving
      • In the meantime, use the fat drippings from the roast to make a sauce/gravy
      • Add a couple tbs of flour, cook the roux, then add juice from orange, and a cup of chicken broth or so, to desired sauce consistency, adjust as needed/desired, more broth for thinner, more roux for thicker
      • Serve thinly sliced on ciabatta or brioche rolls, or on a plate with potatoes, rice, cous-cous, quinoa, etc, and vegetable sides as desired

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  • Moroccan Spiced Pork Roast
    • Ingredients
      • 2.5 lbs boneless pork loin roast -- butterflied croswise
      • 2 tbs olive/canola oil
      • 3 tsp salt, 1 tsp black pepper
    • Ingredients -- Moroccan Spice Rub
      • 3 cloves garlic, minced
      • 2 tsp ground cumin
      • 1 tsp ground coriander
      • 1 tsp ground ginger
      • 1 tsp black pepper
      • 1 tsp paprika
      • 1/2 tsp ground cinnamon
      • 1/4 tsp ground cloves
      • 1/4 tsp ground allspice
      • 4 tbs honey
    • Ingredients -- Vegetables
      • Several small Yukon potatoes cut into large chunks
      • 2-3 carrots cut into 1.5 inch chunks
      • 1 onion, roughly chopped
      • 2 tbs olive/canola oil
      • S&P to taste
    • Procedure
      • Butterfly the pork loin, laying it out flat
      • Season the butterflied pork on both sides with salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge
      • Preheat the oven to 350F, grease a roasting pan with 2 tablespoons olive oil, pat the tenderloin dry with a paper towel
      • Mix garlic, cumin, coriander, ginger, black pepper, paprika, cinnamon, cloves, allspice, and honey together in a bowl with a spoon
      • Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface
      • Use 4 or 5 pieces of kitchen string to tie the loin up every few inches, cutting off extra string
      • Toss potatoes, carrots, and onion with olive oil and salt in a bowl
      • Place the pork into the prepared roasting pan and surround with vegetable mixture
      • Roast until thickest part of the loin is at least 140F to 145F, about 1 hour and 15 minutes
      • Remove from the oven and turn roast over with tongs in pan drippings, transfer to a plate, cover loosely with foil, and let rest for 15 minutes
      • Increase oven temperature to 425F, Toss vegetable mixture in pan drippings and return to the oven to further caramelize, about 10 minutes
      • Remove strings on roast, slice, spoon pan drippings over pork and vegetables, serve

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  • Baked Ham with Pineapple
    • Ingredients
      • 1 (5-7 lb) smoked ham, bone-in
      • 1 (15 oz) can pineapple slices (in juice)
      • 1/3 cup brown sugar
      • 1/4 cup honey
      • 1 (10 oz) jar maraschino cherries
      • Whole cloves, optional
    • Procedure
      • Trim off excessive fat, score the fat cap
      • Place the ham on a rack in baking pan, fat-side up, put about 1/2 inch water in pan
      • Cover loosely with foil
      • Bake at 325F for about 18 minutes per lb, or to 140F internal temperature
      • Drain pineapple through sieve, collecting the juice
      • Put 1/4 cup of the juice in a saucepan, add brown sugar and honey, then cook over low heat until sugar is fully dissolved
      • Remove foil from ham, then brush with pineapple/brown sugar/honey/glaze mixture
      • Arrange the pineapple slices and cherries over the top and sides of ham, holding with toothpicks
      • Brush again with glaze mixture
      • Bake uncovered at 325F for 15 minutes, baste with glaze mixture and bake another 15 minutes, baste again and bake for final 10 minutes (or until 145F internal temperature)
      • Remove ham from oven and allow to rest 10 to 15 minutes
      • Slice ham to desired thickness (1/4 inch) and serve

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  • Crispy Cauliflower
    • Ingredients
      • 1 lb (1 small head) cauliflower
      • 1.5 cups flour (divided)
      • 1 tsp baking powder
      • 1 tsp paprika
      • 1 tsp garlic powder
      • 1/2 tsp salt, 1/2 tsp black pepper
      • 8 oz beer, room temperature
      • 1 cup canola oil
    • Procedure
      • Cut cauliflower florets from the stem (1-bite pieces)
      • Add 1 cup AP flour (120g) into a bowl with 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper, mix well
      • Slowly stir in 1 cup of room temperature mild ale/lager, in small increments, until a creamy batter is achieved, no lumps, akin to pancake batter consistency
      • Heat 10 inch iron skillet with 1 cup canola or other neutral flavor oil with relatively high smoke point, medium heat -- 330F to 340F otherwise batter will brown too quickly before cauliflower is cooked through
      • Add cauliflower florets to bowl containing 1/2 cup AP flour, seasoned with salt and pepper, to coat
      • Shake off excess flour from the florets, then add to batter, coating thoroughly
      • Shake off excess batter and add to hot oil, after 3 to 4 minutes flip florets to fry other side, then after total cooking time of 7 to 8 minutes, florets should be beautiful golden brown, transfer florets to paper towel lined plate, and put in 175F oven to keep warm while the next batch is fried
      • Remove cauliflower from skillet and drain on paper towels
      • Garnish with chopped scallions, chives, parsley
      • Make lemon garlic aioli sauce or wasabi aioli sauce
      • Spinkle cauliflower florets with chopped parsely or cilantro, and serve with lemon garlic aioli and wasabi aioli
      • Use as a great side, or as main dish, tastes somewhat like fried scallops

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  • Spanish Cauliflower Tapas
    • Ingredients
      • 1 head cauliflower
      • 6 cloves garlic, minced
      • Salt, to taste
      • 2 tbs olive/canola oil
      • 1 tsp smoked paprika
      • 1 tsp garlic powder
      • 1/2 tsp black pepper
      • canola oil
    • Procedure
      • Cut cauliflower into bite size florets
      • Fill large pot with water, season with salt, bring to soft boil
      • Add florets to pot, blanch for 5 minutes or so, until just becoming tender, test with toothpick, don't overcook to mushiness
      • Remove from heat, drain well in colander
      • Heat skillet, add 2 tbs oil, when hot add garlic, saute until fragrant, don't brown
      • Add smoked paprika to skillet, stir to ensure all garlic is coated with paprika
      • Add cauliflower florets to skillet, season with salt and pepper to taste
      • Stir the cauliflower in until each floret is fully coated with the paprika and garlic sauce
      • Once the cauliflower is heated through, it's ready to serve
      • Garnish with chopped scallions, chives, parsley
      • Serve as an appetizer, side dish, or as main dish

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  • Oven Roasted Cauliflower
    • Ingredients
      • 1 medium head cauliflower
      • 1/2 tsp garlic powder
      • Salt, to taste (try 1/2 tsp)
      • 1/4 tsp black pepper
      • 1/4 tsp paprika
      • 2 tbs olive/canola oil
      • 2 tbs butter, melted
    • Procedure
      • Slice cauliflower into 1/2 inch steaks, then break up into bite size pieces
      • Preheat oven to 425F
      • Add florets to bowl, coat with oil and melted butter mixture
      • Add seasonings, salt, pepper, paprika, coat well
      • Spread cauliflower onto parchment paper lined baking sheet
      • Roast for 15-20 minutes at 425F, until cauliflower reaches desired crispness
      • Serve as an appetizer, side dish, or as main dish

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  • Oven Roasted Brussels Sprouts
    • Ingredients (4 to 6 servings)
      • For the brussels sprouts
        • 1 lb brussels sprouts (halved or quartered depending on size)
        • 5 slices bacon (diced)
        • 1/2 tsp salt and 1/2 tsp black pepper
      • For the onion and garlic and seasoning mixture
        • 1 small onion, or 1/2 large onion (diced)
        • 4 garlic cloves, pealed & smashed (just cracked, not smooshed)
        • 1/2 tsp dried rosemary
        • 1/2 tsp dried thyme
        • 1/2 tsp garlic powder
        • 1/2 tsp salt (bacon will add saltiness too)
        • 1/2 tsp black pepper or more to taste
      • For the balsamic glaze
        • 4 tbs balsamic vinegar
        • 4 tbs cold butter (1 tbs slices)
        • 1 tsp brown sugar
    • Procedure
      • For the brussels sprouts
        • Fry bacon, set aside, reserve bacon fat
        • Coat brussels sprouts with bacon fat
        • Combine fat coated brussels sprouts, salt and pepper, in a large bowl, mix well
        • Preheat oven to 425F, preheat baking sheet
        • Transfer sprouts to baking sheet, spread out evenly, cut-side down
        • Roast for 25 minutes on middle rack, or until golden brown, crispy on the edges
      • Onion, garlic, and seasoning mixture
        • In the remaining bacon fat in skillet, saute the onions, then garlic
        • Add herbs, salt, and black pepper
        • Add crispy, diced bacon
      • For the balsamic glaze
        • Put 4 tbs balsamic vinegar in skillet, bring to simmer to reduce by 1/2
        • Add 4 tbs cold butter, one at a time, and stir to emulsify
        • Add sugar, then, still simmering, bring to desired consistency
      • To finish off
        • In large mixing bowl, combine brussels sprouts, onion/garlic/seasoning, drizzle in balsamic glaze, stir well
        • Lay bake out on baking sheet and keep warm in 200F oven until ready to serve

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  • Zucchini Fritters
    • Ingredients
      • 2 large zucchinis (about 3 cups grated)
      • 2 eggs
      • 1/2 cup bread crumbs
      • 1/2 cup ricotta
      • 1/4 cup parmesan
      • 1 tsp garlic powder
      • 1/2 tsp salt, 1/2 tsp black pepper
      • canola oil
    • Procedure
      • Grate zucchini (box grater is fine), then use kitchen towel or cheese cloth to squeeze out as much excess water as possible
      • In a large bowl, combine zucchini, eggs, bread crumbs, ricotta, parmesan, garlic powder, season with salt and pepper
      • In a large skillet over medium heat, add a couple tbs oil, when hot, shimmering just before smoking, scoop up a couple tbs for each fritter
      • Carefully flatten each fritter portion with a spatula and cook until golden, about 2 to 3 minutes per side
      • When golden brown and crispy, place on a paper towel lined plate, sprinkle with salt and pepper and serve
      • Top with sour cream or apple sauce or tomato sauce or maple syrup, honey, etc

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  • Corn Fritters
    • Ingredients
      • 3 cups corn
      • 2 eggs
      • 1.5 cups four
      • 2 tbs cornmeal
      • 2 tsp baking powder
      • 1/2 cup milk
      • 1 tsp salt, 1/2 tsp black pepper
      • 1/2 tsp paprika
      • canola oil
    • Procedure
      • In a large bowl combine the corn, flour, cornmeal, baking powder, salt, pepper, paprika, milk, and eggs
      • Heat skillet with about 1/8 inch oil to saute temperature (shimmering, but not smoking)
      • Scoop up a couple tbs for each fritter
      • Carefully flatten each fritter portion with a spatula and cook until golden, about 2 to 3 minutes per side
      • When golden brown and crispy, place on a paper towel lined plate, sprinkle with salt and pepper and serve
      • Top with sour cream or apple sauce or maple syrup, honey, etc

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  • Crispy Fried Shrimp
    • Ingredients (3 servings)
      • 1 lb extra large shrimp (26/30), P&D
      • 1 tsp Old Bay
      • 1 egg
      • 2 tbs milk
      • 4 tbs flour
      • 1 tsp baking powder
      • 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp pepper, 1/2 tsp paprika
      • canola oil
    • Procedure
      • Peel and devein 1 lb extra large shrimp, season with Old Bay
      • Mix egg wash with egg and milk
      • Mix flour mixture, salt, garlic and onion powder, pepper, and paprika
      • Coat shrimp in flour, shake off excess flour
      • Put floured shrimp in egg wash
      • Put shrimp back in flour for another coating
      • Add 1 cup oil to skillet, bring to 350F
      • Add shrimp to oil, turn occasionally until golden brown
      • Remove and drain on paper towels
      • Try a shrimp Po Boy Roll, slathered with crab aioli sauce

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  • Baked Breaded Zucchini
    • Ingredients (4 servings)
      • 3 medium zucchinis
      • Olive/canola oil
      • 3/4 cup bread crumbs
      • 1/2 cup parmesan cheese
      • S&P to taste
      • 1/2 tsp oregano, 1/2 tsp basil
      • 2 cloves garlic, minced
    • Procedure
      • Slice 12 zucchini strips lengthwise, about 3/8 inch thick
      • Lay zucchini out on cutting board or pan, salt and allow moisture to rise out of the zucchini for about 1/2 hour
      • Prepare breading mix of bread crumbs, parmesan, garlic, oregano, basil, salt and pepper
      • Rinse zucchini of excess salt and dry well with paper towels
      • Coat each zucchini strip with oil, and apply breading
      • Arrange zucchini strips on parchment lined baking sheet
      • Spray lightly with olive oil spray
      • Bake in 400F oven for 12 to 15 minutes until golden brown, flip after 6-7 minutes
      • Serve with tzatziki sauce or comparable yogurt sauce, or sauce of your desire, tomato marinara would be good

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  • Roasted Garlic
    • Ingredients
      • 1 head of garlic (or more)
      • Olive/canola oil
    • Procedure
      • Slice the top off the head, exposing all the cloves
      • Drizzle with oil
      • Wrap in foil and put in 400F oven for 45 minutes
      • When cool enough to handle, remove cloves (paper stays behind) and place in bowl and mash up into paste
      • Roasted garlic is sweet and savory
      • Use right away, or store in jar with lid to use whenever you need to add garlic to a recipe, will keep 2-3 day in refrigerator as is, or put in jar and cover with olive oil (refrigerate), and it will stay good for 10 days, or freeze it and it will stay good 10 to 12 months
      • Use in mashed potatoes, hummus, or anywhere garlic is desired

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  • Mushy Peas
    • Ingredients
      • 1 (15 oz) can sweet peas
      • 1/4 cup heavy cream
      • 1 tbs butter
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/2 tsp salt
      • 1/2 tsp black pepper
    • Procedure
      • Warm peas up in sauce pan with liquid, then drain
      • Put peas back in sauce pan with cream, butter, garlic powder, onion powder, salt and pepper
      • Low simmer heat, melt butter, heat peas through
      • Mash peas up with potato masher roughly, leaving some solids
      • Check for seasoning, adjust as needed, serve immediately

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  • Parker House Schrod
    • Ingredients (3 servings)
      • 3 (6 oz) cod fillets, haddock, tilapia, pollock
      • 1/4 cup cream
      • 1/2 tsp lemon juice
      • 1/2 tsp Worcestershire sauce
      • 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp black pepper
      • 2 tbs olive/canola oil
      • 3 oz buttery crackers, finely crushed
      • 3 tbs melted butter
      • 1/2 cup white wine and 2 tbs butter
      • Salt & pepper to taste
      • 1/2 cup beurre blanc sauce
    • Procedure
      • Prepare beurre blanc sauce, keep warm
      • Combine 1/4 cup oil, cream, lemon juice, Worcestershire, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp pepper, pour into large plastic storage bag, add cod fillets and marinate for at least 2 hours (3 to 4 hours better)
      • Preheat oven to 400F
      • Remove cod fillets from marinade and transfer to a buttered baking dish or iron skillet
      • Coat the tops of the fillets with butter then Ritz crackers, drizzle with butter
      • Pour white wine into the baking pan, without touching the fillets directly, along with 2 tbs butter
      • Bake until flakey (about 10 to 12 minutes, don't overcook), place under broiler for a couple minutes to add color and finish
      • Top with drizzle of beurre blanc sauce
      • Serve hot

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  • Soy Ginger Salmon
    • Ingredients (3 servings)
      • 3 tbs soy sauce
      • 1 tbs rice vinegar
      • 3 garlic cloves, minced
      • 1 tbs ginger root, minced
      • 1 tbs honey
      • 1/2 tsp sesame oil
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 1 to 2 tbs olive/canola oil for saute
      • 3 salmon fillets skin-on (5 oz each)
      • 2 green onions, chopped (for serving)
      • 1 tsp sesame seeds (for serving
    • Procedure
      • Preheat oven to 425F, rack in center of oven
      • In saucepan, stir together soy sauce, rice vinegar, garlic, and ginger, simmer for a couple minutes, stir in honey
      • Heat 12 inch cast iron skillet
      • Coat salmon with olive oil, and place in skillet with skin-side up, saute long enough for a nice crust to form (3 minutes or so)
      • Flip salmon skin-side down, saute about 1 minute, then brush glaze sauce over the salmon, and place in oven for about 6 minutes
      • Remove from the oven and cover with foil, let rest 4 to 5 minutes
      • Serve with chopped green onions and sesame seeds, over bed of basmati or jasmine rice, and alongside sugar snap peas or other vegetable of choice

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  • Whole Bream Pan Fried
    • Ingredients
      • Several whole panfish, scaled and gutted, bluegills, red breasts, sunfish, etc (bream)
      • Flour and cornmeal, quantities dependent on number of fish to bread
      • Salt, pepper, other seasonings as desired, Old Bay is great
      • Milk, enough to get all of the fish wet
      • Canola or other neutral flavor oil, 1/2 inch deep in cast iron skillet
    • Procedure
      • Prepare breading mix, a ratio of 2 parts cornmeal to 3 parts flour is good, season as desired with salt and pepper, and Old Bay or other seasoning
      • Heat neutral flavor oil like canola, 1/2 inch deep in cast iron skillet, to 350F
      • Wet the fish in the milk, drain off excess, then coat with breading mix, shaking off excess breading mix
      • Lay the prepared fish in the skillet (don't overcrowd the skillet to allow proper cooking) and turn only once, when bottom is golden brown (roughly 3 minutes), then brown the topside (another 3 minutes or so), remove and place on paper towel lined plate
      • If you need to do batches, keep the already fried fish in a 175F oven until all the batches are done
      • Serve plain or with desired sauces, tartar, cocktail, aioli, remoulade, yum yum, etc

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  • Roasted Lamb Breast (Mediterranean profile)
    • Ingredients
      • 2 lbs lamb breast
      • Spice Rub
        • 2 tbs olive/canola oil
        • 1 tsp cumin powder
        • 1 tsp salt, 1 tsp black pepper
        • 1 tsp Italian seasoning, (50-50 oregano and basil)
        • 1 tsp dried rosemary
        • 1 tsp dried thyme
        • 1 tsp coriander powder
        • 1 tsp paprika
        • 1 tsp garlic powder
        • 1/2 tsp cinnamon powder
    • Procedure
      • Whisk together all the spice rub ingredients
      • Lightly oil a large roasting pan, eg., 11 x 14 inches or two 11 x 7 inches (because of the high fat content, a roasting pan deeper than a baking tray is recommended)
      • Coat both sides of each lamb breast, with emphasis on the fat/meat side, as opposed to the bone side
      • Preheat oven to 300F
      • Cover the roasting pan with foil and roast for 2 to 2.5 hours
      • Cut the breasts into the desired number of ribs per serving size
      • Line a baking sheet with foil or parchment, place ribs bone side down
      • Raise oven temperature to 450F
      • Roast uncovered for 15 to 20 minutes more to crisp up the tops
      • Allow the lamb to rest at least 10 to 15 minutes before serving

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  • Ground Lamb Gyros
    • Ingredients
      • 1 lb ground lamb
      • 1 onion, diced small
      • 2 tsp flour
      • 1/2 cup white wine
      • 1 tsp salt, 1/2 tsp black pepper
      • 1 tsp Italian seasoning, (50-50 oregano and basil)
      • 1 tsp dried rosemary
      • 1 tsp dried thyme
      • 1 tsp coriander powder
      • 1 tsp garlic powder
      • 1/2 tsp cumin powder
      • 1/2 tsp paprika
      • Cherry tomato sliced rounds, cilantro, tzatziki sauce, julienned onion (for topping)
    • Procedure
      • Saute the lamb and onions together, looking for good browning
      • Add flour for thickening, add a little oil if needed
      • Deglaze with white wine
      • Add seasoning and herbs
      • Continue to cook until desired consistency is achieved
      • Serve on pita bread, with desired toppings

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  • Ham Steaks With Pineapple & Orange Glaze
    • Ingredients
      • 1.5 lbs ham steak (1/2 inch thick, trimmed of excess fat)
      • 20 oz can pineapple rings
      • 4 tbs or more of pineapple juice from can of pineapple rings
      • 1.25 cup orange juice
      • 1/4 cup brown sugar
      • 2 tbs butter
      • 1/2 tsp dijon mustard
      • Maraschino cherries
    • Procedure
      • Preheat oven 375F
      • Line baking sheet with aluminum foil
      • In small pan, reduce pineapple juice and orange juice about 50%, then whisk in brown sugar, dijon, and butter
      • Saute pineapple rings to caramelize
      • Saute ham steaks a few minutes on each side to get a bit of color
      • Divide steaks into serving pieces, about 1/4 lb each, then layout on baking sheet
      • Drizzle pineapple/orange mixture over ham steak pieces and top with caramelized pineapple slices, dot with maraschino cherries in slice centers
      • Place in center of oven for 20 minutes until ham is warmed through and glaze goldens, allow 5+ minutes more if needed for good caramelization
      • Serve immediately

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  • Tenderize Beef for Stir Fry
    • For cuts such as chuck steak, flank steak, skirt steak, etc
    • Slice the beef to serving size, about 1.5 to 2 inches, and 1/4 inch thick, slicing against the grain and on a bias
    • Pre-marinate with baking soda -- allow 30 minutes
      • For 1 lb of sliced beef, combine 1/2 tsp baking soda with 2 tbs of water in a bowl
      • Add the beef to the bowl and coat well with the baking soda mixture, leave for 30 minutes
      • Rinse the beef a couple times to remove all the baking soda, then dry the beef with paper towels
    • Velveting the beef -- allow 30 minutes
      • For 1 lb of sliced beef, combine 2 egg whites, 4 tbs cornstarch in a bowl, enough to coat the beef well
      • Leave for 30 minutes, no need to rinse beef before cooking
      • Optionally, other ingredients can be added to this marinade, such as soy sauce, wine, black pepper, other herbs or spices

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