Chicken Gyros w/ Pickled Beets

State Fair Season is right upon us.  In Kentucky, the State Fair starts today and goes until Aug. 25.  One of our favorite things to do at the fair is eat... obviously.  And one of our favorite booths to visit is definitely one that offers Greek gyros! 

Every now and then, we'll divulge at home with gyros of our own.  They're so easy, and versatile - not to mention completely delicious!

For these, I pickled some beets, made some orange-cucumber tzatziki, and loaded up on some grape tomatoes and lettuce.  Pair those accompaniments with some marinated chicken, and you've got a meal!

Ingredients:

Chicken Marinade:

1 lb. chicken tenderloins
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
juice from 1 orange
juice from 1 lemon
2 tablespoons rice wine vinegar
1 tablespoon red chili flakes
1/2 cup olive oil

Pickled Beets:

2 small red beets, peeled and julienned
1/4 cup sugar
1/4 cup water
1/4 cup rice wine vinegar
hard spices - for these, I used a combination of mustard seeds, crushed bay leaf, star anise, cloves, and juniper berries

Pitas
Grape Tomatoes
Grilled Onions
Lettuce
Homemade Tzatziki
Any other toppings you want!

For the marinade: In a large bowl, combine the soy sauce, brown sugar, sesame oil, orange juice, lemon juice, rice wine vinegar, chili flakes, and olive oil.  Stir until sugar is dissolved.  Add chicken to the bowl and toss to coat.  Refrigerate for at least 6 hours.

For the beets: In a small saucepan, combine the sugar, water, rice wine vinegar, and spices.  Bring mixture to a boil and stir until sugar is dissolved.  Let cool slightly. 

Place julienned beets in a medium bowl and strain pickling liquid over top.  Let pickle for a least 30 minutes.

Preheat a propane or charcoal grill to high heat. 

Remove chicken from marinade.  Spray grill with non-stick spray or wipe grates with oil.  Grill tenderloins until white throughout. 

Heat pitas on grill until marked. 

To assemble, place one or two pieces of chicken in the center of each pita.  Top with lettuce, grape tomatoes, onions, pickled beets, and tzatziki (I simple combined plain greek yogurt, orange juice, and finely diced cucumber).  And you've got yourself one heck of a gyro!

Have you ever made gyros at home?  How do you like yours?

Have a great weekend guys!

Sauteed Chicken Breast w/ Roasted Beets, Celery Root, Apples, & Pears

I recently became the proud owner of a Vitamix blender.  Working in the restaurant industry, I've been exposed to these blending beauties for quite some time, but never splurged on one for our home.  That day finally came about a month or so ago.  And what a glorious day it was.

Andy seems to think it's main use is to make a variety of milkshakes.  I constantly find quarts of ice cream in the freezer labelled "milkshakes, please".  But for me, it means I can make silky smooth purees, vinaigrettes, and a plethora of other culinary delights. 

So for this dish, I paired the savory roasted items with a tart parsley-dijon vinaigrette and a smooth parsnip puree.  Andy cleared his plate in a matter of minutes and said that I could make this dish over and over again without any complaints from him.  Sounds like a winner in my book!

Ingredients:

2 skin-on chicken breasts
salt and pepper
olive oil, for sauteeing

1 red beet, peeled and diced
1 celery root, peeled and diced
1 pear, peeled and diced
1 apple, peeled and diced
1 large shallot, diced
olive oil, for tossing
salt and pepper, to taste

Parsnip Puree:

1 lb. parsnips, peeled and sliced into 1/4 inch pieces
2 cups milk
1 cup heavy cream
4 tablespoons unsalted butter
salt and pepper, to taste

Parsley-Dijon Vinaigrette:

1 cup fresh parsley
juice from 1 lemon
4 tablespoons dijon mustard
2 tablespoons honey
2 cloves garlic
1/4 cup apple cider vinegar
1 to 1 & 1/2 cups vegetable oil
salt and pepper, to taste

Preheat oven to 425 F.

In a medium bowl, toss the beets, celery root, pear, apple, and shallot with olive oil to coat.  Season with salt and pepper.  Place in a single layer on a baking sheet and roast for about 20-25 minutes, turning vegetables and fruit halfway through.

For the parsnip puree, combine the parsnips, milk, heavy cream, and butter in a medium sauce pot.  Bring to a boil, then reduce to a simmer and cook until the parsnips are fork-tender. 

Strain the liquid from the parsnips, but reserve it, don't throw it away.

Place the parsnips in a Vitamix (or you can use an immersion or regular blender, too) and blend on low speed, adding the reserved liquid until you get your desired texture.  Season with salt and pepper, to taste.

For the vinaigrette, place the parsley, lemon juice, dijon mustard, honey, garlic, and apple cider vinegar in Vitamix (or regular blender).  Turn on medium speed and slowly add the oil until completely emulsified.  Season with salt and pepper, to taste.

Heat a large saute pan under medium high heat and add oil.  Season both sides of chicken breasts with salt and pepper.  Add the chicken to the pan, skin-side down.  Cook until skin is golden brown, then flip chicken over and cook until white throughout.

To plate, place a good amount of the roasted vegetables on the center of the plate.  On one side, spoon some of the vinaigrette.  On the other side, place a good dollop of the parsnip puree.  Place the seared chicken breast, skin-side up on top of the vegetables. 

And there ya have it!  One tasty chicken dish!

Hope you guys have a great rest of the week/weekend!

Mushrooms a la Grecque

Most people wouldn't think of cold mushrooms as something that would be appetizing.  I know that they kind of gave me a queezy feeling at first, but when done right, in a nice flavorful broth, they can be quite amazing.

Serve them by themselves, part of a vegetable platter, or even dare to heat them up and serve them with steak if you can't bare trying them cold.  Either way, they are tasty enough in whatever atmosphere you put them in.

Ingredients:

1 lb. portobello mushrooms (or any mushrooms for that matter)

Broth:

2-3 cups water
1/3 cup lemon juice
1/4 cup chopped green onions
2 celery stalks, chopped
1 teaspoon fennel seeds
1/2 teaspoon dried thyme
1 tablespoon black peppercorns
1 teaspoon ground coriander
1 cup cherry tomatoes, halved
mushroom stems, optional
fresh green herbs, for garnish

You're basically going to create a really flavorful mushroom broth and pretty much simmer the mushrooms in that broth.  It's totally full of tons of umami and the stock can be strained and used for the base of soups, sauces, or whatever else you want - don't let it go to waste!

In a large saucepan, combine the water, lemon juice, green onions, celery, fennel, thyme, peppercorns, coriander, tomatoes, and mushrooms stems.  Heat under medium heat and bring to a simmer.  Let simmer for at least 10 minutes.

Slice up your mushrooms to bite size pieces (I made 1/2 inch slices on the portobellos and then cut those in half vertically - depending on the mushrooms you use, you can choose to slice them or not... just use your best judgement)

Add the mushrooms to the broth and cook until the mushrooms are tender, about 10-15 minutes for the portobellos.  Again, depending on your type of mushroom you use, the cook time will vary.

Strain the broth and remove the mushrooms, reserving the liquid for future use.  I know picking them out is kind of a pain, but you could always put the solid ingredients in a cheesecloth to make it easier.

Let cool to room temperature before serving.

Serve the mushrooms on a platter, or as a side dish for your proteins of choice.  Garnish with fresh herbs.

And voila, a tasty mushroom and a flavorful broth all in one.  Didn't think you'd get a two for one today, did ya?! 

Have a great rest of the week guys!

Joojeh Chicken w/ Grilled Vegetables & Rice

Middle Eastern cuisine and I don't really have a great relationship.  Not because I don't like or prefer it, but I just never am exposed to enough of it.  Sure, I've been to a couple Persian places around town, but I mean, I live in Kentucky.  There's not a huge Persian presence, and the restaurants that do offer this type of food, in my opinion, don't do it very well.  (Or in any special way to make me want to come back again and again).

Anyway, I stumbled upon a basic recipe for Joojeh Chicken - which is usually served in kabab form, but decided to forgo the sticks with this one and just use the marinade. 

The marinade seems simple, just a few staple ingredients (except the saffron, but it's worth the expense) - but they meld together to produce a complex and delicious flavor!

Ingredients:

2 large chicken breasts
Assorted Vegetables for grilling - we used tomatoes, green bell peppers, onions, and zucchini
Cooked rice

Marinade:

1/2 cup olive oil
juice from 1 lemon
1 onion, small diced
small pinch of saffron
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon red chili flakes

In a medium bowl, combine the olive oil, lemon juice, onion, saffron, chili powder, paprika, salt, black pepper, and chili flakes. 

Add chicken breasts and marinate for at least 3-4 hours.

Remove chicken from marinade and remove excess oil to prevent flare-ups.

Heat a grill to medium high heat.  Oil the grill grates or spray with pan-spray to prevent sticking and to get good marks.

Add chicken to grill and cook until white throughout.  You can also grill your desired vegetables at the same time.

Let the chicken rest for about 5 minutes and slice.  Serve with grilled vegetables and rice.

Easy peasy, eh?! 

Well, I'm off to my volleyball tournament (last time playing with the team I've been playing with for the past 6 years!  Sad to say I'm leaving this team, but the new team I'll be playing on is just as fun!)  Wish us luck - trying for best of the worst (we're in the losers bracket, hehe!)  Have a great rest of the week, guys!

Roasted Chicken w/ Fettuccine

For those of you in the U.S., tomorrow is July 4th.  A day off from the monotonous work week and a day of remembering our Independence.  Cookouts will be in full force all over the country.  And of course, we cannot forget the fireworks! 

Andy and I don't really have concrete plans, we'll probably fly by the seat of our pants and do whatever comes our way.  Free concert and fireworks by the Waterfront?  Maybe.  Grill out at home?  Maybe.  Hang out with a bunch of friends?  Maybe.  Who knows... maybe none of those things will happen, but I'll be sure to give a report of what does the next time I post!

Roasted chicken is one of my guilty pleasures.  It takes at least an hour... more than that if you're willing to put your chicken through a brine - which is oh, so necessary, in my opinion.  The crisp, succulent skin, and the juicy meat is all it takes to put me in a blissful food mood. 

I had some heirloom tomatoes and mushrooms, so I just threw together a quick pasta to serve with the chicken.  It was quite tasty, and definitely hit the spot!

Ingredients:

Chicken Brine:
I always use this trusty quick brine from Michael Ruhlman

1 whole chicken (about 3-4 lbs.)
salt and pepper, to taste
4 oz. unsalted butter, at room temperature, cut into 1/2 oz. pieces

Pasta:

1/2 lb. fettuccine noodles
1 large heirloom tomato, cut into 8ths
1 cup mushrooms (I had creminis), sliced
1 small onion, julienned
4-5 garlic cloves, minced
1/2 cup Madeira
1 cup chicken stock
2 tablespoons olive oil
salt and pepper, to taste
butter, to finish
shredded parmesan, for garnish

If you don't want to brine your chicken, you can definitely skip that step, but I promise you it'll be so much more flavorful if you take the time to do it!

Preheat oven to 425 F.

After the chicken has been brined, pat it dry and carefully place butter underneath skin of chicken.  Season the skin with salt and pepper. 

Truss the chicken and place on a roasting rack, breast side up.  Place in oven and cook for about 15-20 minutes or until skin starts to become golden brown.  Turn oven temperature down to 375 F and carefully flip bird so that it is breast-side down.

Continue to cook until the chicken reaches 155-160 F.  Let rest for about 5-10 minutes, or until internal temperature reaches 165 and juices run clear.

Prepare the fettuccine according to package directions.

To make the sauce, heat the olive oil under medium high heat in a large saute pan.  Add the onion and mushrooms and cook until both start to soften.  Add the tomatoes and garlic and cook until fragrant.

Deglaze the pan with the Madeira and chicken stock.  Bring to a boil then reduce to a simmer until liquid is reduced by half.  Mount the sauce with a couple tablespoons of butter and season to taste. 

Toss the sauce in with the fettuccine and serve with roasted chicken.

Hope you guys have a great 4th of July!

Striped Bass w/ Cucumber-Jicama Slaw & Tomato-Peach Puree

Howdy guys! Happy Friday!

It's been a while, I know.  Life has been crazy!

My brother and sister-in-law are coming in to town from Florida tomorrow, so I've been busy preparing for their visit - and it'll be the first time I see their son, who's almost a year old!  So I'm pretty excited about meeting the little guy, too!

Anyway, I decided to make something quick (if you make the tomato-peach puree ahead of time, that is) and fresh for the hot weather we've been having.  This cucumber-jicama slaw can pretty much go on anything, but pairs perfectly with a light, moderately lean fish. 

Enjoy your weekend guys!

Ingredients:

2 6 oz. Striped Bass Filets
flour, for dredging
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

Cucumber-Jicama Slaw:

1 English cucumber, peeled, seeded and julienned
1 jicama, peeled and julienned
1 Granny Smith apple, peeled and julienned
1-2 tablespoons sesame oil
1 tablespoon black sesame seeds
1 tablespoon fresh chives, chopped
1 tablespoon micro-basil, or basil chiffonade
3 tablespoons apple cider vinegar
salt, to taste

Tomato-Peach Puree:

2 tablespoons olive oil
1 onion, small dice
6-7 garlic cloves, minced
1 lb. ripe peaches, washed and cut into 8ths
1 tomato, cut into 8ths
juice and zest from 1 lemon
3 tablespoons whole grain mustard
1 tablespoon gochujang (korean hot chili) paste
1 tablespoon paprika
1 cup chicken stock
1 cup ketchup
1/4 cup sorghum 
salt and pepper, to taste

To make the puree, in a large saucepan, heat olive oil under medium high heat.  Saute the onion and garlic until the onion starts to soften and the garlic is fragrant. 

Add peaches, tomato, lemon zest, lemon juice, mustard, chili paste, paprika, chicken stock, ketchup, and sorghum.

Simmer for at least 30 minutes.  Puree mixture in a blender or food processor until smooth.  Season with salt and pepper, to taste.

For the slaw, in a small bowl, combine the sesame oil, sesame seeds, chives, basil, and vinegar.  Whisk until combined. 

Place the julienned cucumber, jicama, and apple in another bowl.  Pour dressing over top and coat well.  Season with salt, to taste.  Reserve in the fridge until ready to serve.

Heat a large skillet under medium high heat.  Season the fish filets with salt and pepper, on both sides and dredge in flour.  Dust off any excess flour and add to pan.  Cook until golden brown on both sides.

To plate, place and circle of puree onto the plate.  Place slaw on top of puree and top the slaw with fish.  Garnish with a little micro-basil.

Simple and tasty!  I love the cold slaw paired with the fish.  It's definitely a bright summery dish that you can enjoy out on the patio or the porch!  Have a great weekend guys!

Filet w/ Turnips & Braised Kale

How is everyone's week going so far?!  It's been pretty crazy around these parts.  I'm in the process of transitioning between jobs... AGAIN. 


Working at Milkwood has proved to be a great learning experience, but the downside is that I've put in VERY long hours, and little time with my husband.  There's a lunch position (hello Monday-Friday work week!) opening up at the restaurant I used to work at, Jack Fry's, and I've gladly accepted that job.  Which totally means I'll be on the same schedule as Andy and be able to have somewhat of a life again, and not sacrificing on the quality of food that I prepare. 

It's been a whirl-wind, but I think it's all for the best.  Andy and I will just have to learn how to hang out with eachother on a regular basis again.  I'm sure we won't have any trouble with that =)

On my day off this week, I ended up making this for dinner and it was so so good.  Definitely a step up from your normal "steak and potatoes" type of dinner.

Ingredients:

2 6-8 oz. beef tenderloin filets
salt and pepper, to taste

Turnips:

1 large turnip, peeled and small dice
4 tablespoons unsalted butter
1/2 cup veal or chicken stock
salt and pepper, to taste

Kale:

1 large bunch of kale, ribs removed (about 1/2 lb.)
2 carrots, peeled and julienned
1 cup brown sugar
1/4 cup sugar
1/4 cup apple cider vinegar
1 cup chicken stock
1 tablespoon red pepper flakes
1 cup bulgur wheat, cooked
salt and pepper, to taste

The kale will take the longest, so you'll want to start with that first. 

In a medium stockpot, add the brown sugar and regular sugar.  Cook under medium low to medium heat until the sugar turns to an amber caramel.  Carefully deglaze the caramel with the vinegar and chicken stock.  Add red pepper flakes and bring mixture to a boil.

Add the kale and carrots to the pot.  Simmer for at least 30 minutes, then add bulgur wheat and mix well.  Season with salt and pepper, to taste.

For the turnips, melt the butter in a medium saute pan under medium high heat.  Add turnips and cook until edges start to caramelize.  Add stock and cook until almost evaporated and turnips are tender.  Season with salt and pepper, to taste.

For the filet, season both sides with salt and pepper.  Cook to desired temp (we grilled these babies to a perfect medium rare) and in desired manner. 

To put together, place a decent amount of the kale mixture and turnips in the center of the plate.  Top with the filet, and dig on in!

Definitely something that comes together fairly quickly and looks like you ordered it in a restaurant!  Have a great weekend, everybody!