Time to cook for Mom
Posted by By wally at 21 May, at 12 : 00 PM Print
>If there is ever a more difficult palate to please, she is called Mary Cannon. Not too much fat, not too much salt, not to much pepper, don’t put a lot of seasoning (LMAO), those how know Mary Cannon, understand.
How can she make these requirements on me? I have to cook, but her way for her.
Disclaimer – like salt, but no crazy, food should never taste like salt, nor should it miss it!
So what should I make for Mom for Mother’s Day!
Another secret, I slept late! It is already 11:00am and Mom is will be home from church soon. Got to get going. I know just bought a small roast from the store (Pathmark) got some fresh herbs growing out back already and potatoes. Will had a salad and we should be set.
Okay, let’s cook!
Ingredients
- Small Whole Chicken – this one is about 4lbs. Try to but the ones for Roast, but a Fryer will work for two persons, just don’t tell anyone!
- From the Refrigerator
o Fresh Pineapple chopped – need about 4-6 blocks.
o 1 Serrano Pepper
o ½ Red Onion – you will use the other one later.
o Mushrooms (these are baby portabellas, but regular bell will work).
- From the Garden
o I like to make a blend of herbs and keep it stored in the Fridge. It is somewhere between a Spanish Sofrito and Italian Pesto.
§ In the garden already growing, we have some herbs. Want to cut equal parts of them to make my “Wally’s Blend”.
· Basil, Cilantro, Chives (I cut both Garlic and Common), Thyme (cut both Lemon and Thyme). Marjoram, Oregano (cut Greek and Cuban), Recao (I don’t know how to say it English – sorry)
· If the Rosemary was ready, I would grab it also.
· The most important – Basil, Cilantro, Chives, Oregano and Thyme.
· Use a Blender or Food Processor (the latter is better – you need less oil to blend)
· Place all the ingredients inside. Blend, add Olive Oil until you get to a paste consistency. Need a pinch of ground pepper, salt, cumin and allspice (if you have).
· Now you have “Wally’s Blend” Can store it a container – I like to use it as a base of a sauce but not to offer power the sauce.
- Heat a large “oven-friendly” pan that can be covered (or Aluminum foil will work also) – Keep it on medium – I like to have a hot pan for searing the chicken.
- Take the Chicken, because we don’t have a lot of time we want to slice it open down the breast bone on a cutting board.
- Keeping it one its belly, pull the skin back and rub in some Wally’s Blend. Be careful not to detach the skin. Season the top, with pepper, a little salt, nutmeg and paprika (sweet).
- Flip over do the same thing.
- Take 2 -3 Red Potatoes, 1 Red Onion and 3-4 Carrots, Slice the way you like it. They are going in the roast. I sliced everything length-wise.
- Preheat Oven to 425.
- Place Chicken in the pan skin side down.
- Let it brown. You can turn the heat up a little higher. Don’t want to burn. The browning (searing) will give the bird a crispier Skin and help the cooking process.
- Once browned, take out; sit while you add the potatoes, onions and carrots. This will be come your base for the roast. Place the chicken on top. Place it in the oven.
- Time to make a little sauce.
o In a blender or food processor
§ ¼ cup of balsamic vinegar
§ ¼ cup of marsala
§ Soy sauce – not a lot – just using it for salt.
§ 2 apples
§ Pineapples.
§ 4 cloves of Garlic
§ Cumin
§ Pepper
o Blend
- After 10 minutes, pull the bird out – add the sauce and cover. Turn the oven down to 325 – Cover! Will need about 30-45 minutes.
- The bird is almost done. Turn the heat back to 425. Remove the cover. Need 30-40 minutes constantly basting.
Need to fix the Salad
- As you already know, I love to take “What’s in the Fridge”.
o Lettuce (Romaine)
o Red Onions
o Scallions (Green Onions)
o Tomato
o Feta Cheese
o Cucumber
o Apples
o Tangerines
o Olives
o Onions.
- Let’s slice ½ onion, 3 – 4 stalks of scallions, 3-4 tomatoes (plum), 2 cucumbers, 1 apple.
- Take 2 Tangerines peel and separate.
- Make the sauce. In a Salad Bowl
o I like light sauce so measure accordingly.
§ Balsamic Vinegar
§ Sesame Oil
§ Mustard (got to be Dijon or Brown)
§ Salt, Pepper, Garlic Powder
§ Take some fresh oregano and chives from the garden.
o Mix
o Add Salad ingredients about 10 minutes prior to serving.
- Bird is ready – pull out. Let the bird sit on a serving plate for at least 5 – 10 minutes.
- Time to Plate and eat. Take your favorite cut – Mom likes a little breast and drumstick.
>Thanks for adding me to your list of blogs on facebook, I was just passing by to check yours! greetings!
Mariolinocopinol, 15 years ago