Yukon Gold Potatoes in Duck Fat

As I mentioned in yesterday's post, these are good, but did not pair well with the pork tenderloin seasonings.  I would still make these again, though I think it would be with something that doesn't have much of its own seasoning already--the garlic in these is quite present.  I would also like to make them with the regular (curly) parsley called for in the recipe; I only had flat parsley on hand, so I looked up the substitution suggestion and went with cutting the amount in half.  I think it worked well this way, but again, I want to make it correctly.  I won't assign a rating until I do :)

https://www.epicurious.com/recipes/food/views/potatoes-cooked-in-duck-fat-em-pommes-de-terre-sarladaise-em-352860

Ingredients:

1 1/2 lbs. Yukon Gold potatoes, peeled and sliced 1/4" thick, placed in water
3 T. rendered duck fat
3/4 tsp. salt
1/2 c. curly parsley leaves, packed (use half as much if using flat instead)
2 garlic cloves, finely chopped

Instructions:

1. Drain water off of potatoes, then cover with water again.  Drain and repeat until water draining off is clear.  Spread out on a kitchen towel (or paper) and pat very dry.

2. In a 12" non-stick skillet, heat the duck fat over medium heat.  Add potatoes and salt to pan, stir and turn to coat.  Reduce heat to medium-low and cook, turning occasionally, until starting to get golden and potatoes are tender (around 25 min).

3. Meanwhile, finely chop the parsley leaves.  Stir in parsley, along with garlic, a few minutes before potatoes are done.  Remove from heat, serve up and enjoy!

Bacon-Wrapped Pork Tenderloin with Aspargus and Red Onion

Ooooh is this ever tasty and easy!  10/10 again!  The potatoes (for which I will post recipe tomorrow) are also good, but don't pair correctly with this--would have been better to have just regular fried potatoes or fries with it.  Will make again for sure!!

Link to original recipe: https://www.delish.com/cooking/recipe-ideas/a29371296/bacon-wrapped-pork-tenderloin-recipe/

Ingredients:

1 pork tenderloin (mine was 1.35 lb.--would not go much bigger than this)
1 packet (1 oz.) McCormick Bourbon Pork ONE mix (note to self: I found this at Jewel-Osco)
7 pieces thinly sliced bacon
1 bunch thin asparagus, stems trimmed
1 medium red onion, sliced into 1/4" rounds
2 T. extra-virgin olive oil

Directions:

1. Heat broiler on HI with rack in top third of oven (note to self: I used single oven for this).  Place pork on large, rimmed baking sheet and season pork generously with some of the ONE mix, then wrap bacon around the pork, keeping bacon seams on bottom as much as possible.  Sprinkle bacon lightly with ONE mix.

2. In a medium bowl, toss asparagus and onions with the olive oil and remaining ONE mix.  Pour veggies on to the large baking sheet, surrounding (but not covering) the pork.

3. Broil until bacon is golden (around 7 minutes), then carefully turn the pork over and broil for additional 7 minutes.

4. Change oven setting to 400°F.  Scoop veggies into a bowl and cover to keep warm.  Return pork to oven to continue baking for another 15-17 minutes, or until internal temp is 145°F.

5. Tent pork with foil and let rest for 10 minutes before serving.  Reheat veggies if needed, serve alongside sliced up pork and enjoy!

Pan-Roasted Chicken with Morels in Cream Sauce

Another 10+/10...this is just. plain. delicio-city!  It's a splurge meal to make, given there are morels in it (unless you are one of those lucky people who have fresh ones on hand; if so, use 12-15 of those instead and count your blessings)--but it is sooooo worth it, I assure you :)

Link to original recipe: https://cooking.nytimes.com/recipes/1019296-pan-roasted-chicken-in-cream-sauce
(You will most likely need a subscription to access the original recipe, should you click the link.)

Ingredients:

~3 lbs. chicken pieces (I used thighs and drumsticks)
Kosher salt, to taste
2 T. olive oil
1 oz. dried morels, reconstituted (I only used 1/2 oz. this time; it could easily have 1 oz.)
1/4 c. Cognac
~1 1/2 c. chicken stock
2/3 c. heavy cream
1/2 c. dry Madeira wine
1 T. unsalted butter
1 T. crème fraîche
1 tsp. fresh thyme, finely chopped
1 tsp. fresh sage, finely chopped
2 tsp. fresh tarragon, finely chopped
~1/2 T. Italian parsley, to garnish

Directions:

1. Season chicken parts somewhat heavily with salt (original recipe says 'aggressive salt' it--I did such and it turned out a tad too much (but still great)).

2. Heat the olive oil in a heavy Dutch oven over medium-high heat, then add a few of the chicken pieces, being careful not to crowd.  Brown chicken all over, then transfer to a plate.  Repeat in batches until all pieces are browned.

3. Pour off all but around 2 T. of the oil in the pan and place off-heat on the stove.  Add the reconstituted mushrooms to the pan and stir to coat.  Let the residual heat of the pot cook the mushrooms for around 2 minutes, then add the Cognac to the pot and stir to coat the mushrooms.  Again, let the residual heat cook the mixture for around 2-3 additional minutes.

4. Push the mushrooms to the sides of the pot (forming a ring), then add the chicken pieces, arranging in a single layer as best as possible.  Pour in chicken stock, just until it is about halfway up the chicken pieces.

5. Place pot on burner with medium heat.  Bring mixture to a simmer, then cover and lower heat to medium-low or enough to keep mixture at gentle simmer, for 15 minutes.

6. Uncover pot and transfer chicken pieces to a small, rimmed baking sheet.  Increase the heat to medium-high and cook until mixture is reduced by a third.

7. Stir in the heavy cream and reduce heat to medium. Cook for 2 minutes.

8. Heat oven to 400°F.

9. Stir in the Madeira and continue cooking for around 5-6 minutes, or until sauce can coat the back of the spoon.

10. Transfer chicken to the oven and bake for 10 minutes, or until skin has re-crisped a bit.

11. Meanwhile, remove the pot from heat and stir in the butter, crème fraîche, thyme, and sage.  Then stir in the tarragon.

12. Serve the chicken pieces with sauce spooned over, garnished with the chopped parsley.  Enjoy!

Roast Chicken with Balsamic Rosemary Merlot Pancetta Sauce

...and Zucchini, and Pearl Onions, and Mushrooms...MMMMM.  Extra MMMM. It's one of those recipes that makes you want to drink the sauce, it's just that good.  10+/10 all the way!  The original title calls it a Mediterranean chicken dish, but I changed that to give a better idea of the amazing-ness :)  I will be making this again and again for sure.  Also, the leftover sauce is great with pasta!

Link to original recipe: https://www.finecooking.com/recipe/mediterranean-chicken-with-mushrooms-zucchini

Ingredients:

3 T. balsamic vinegar, divided
1 T. plus 1 tsp. fresh rosemary, finely chopped, divided
1 tsp. light brown sugar (packed)
1 tsp. Kosher salt, divided
1/4 tsp. coarse ground black pepper
2 T. extra-virgin olive oil
10 oz. pearl onions, peeled, halved if large (note: original recipe said 1 1/2 c. peeled; I tried 2 c. unpeeled and felt it was not enough, so next time I will go with full bag/10 oz.)
8 oz. baby bella mushrooms, stems trimmed
2 oz. pancetta, cut in 1/2" dice (I think I used closer to 2 1/2 or 3 oz.)
~4 lb. chicken pieces, trimmed, patted dry--I bought a package of a whole chicken already cut up
10 oz. zucchini, trimmed, cut in half lengthwise, then into 1/2" thick half rounds crosswise
1/2 c. Merlot (or Syrah)

Directions:

1. Heat oven to 400°F (note to self: used the convection roast upper oven for first part, lower on regular bake for second part).

2. Mix together 1 T. of the balsamic, 1 T. of the rosemary, the brown sugar, 3/4 tsp. of the salt, and the pepper in a small bowl.  Add the olive oil and mix well.  Spoon 1 T. of the mixture into a second small bowl and set aside.

3. Scatter the pearl onions over the bottom of a 10"x15"x2" baking dish (mine was closer to only 13.5 on the largest dimension and still worked fine).  Add the mushrooms, cap side up.

4. Using about half of the larger portion of the balsamic mixture, brush the mushroom caps to coat each lightly.  Scatter the pancetta over the mushrooms and onions.

5. Arrange the chicken pieces (skin side up) over the top of all, and brush each piece to coat with the other remaining half of the balsamic mixture.  Transfer to oven and roast for 30 minutes.

6. Meanwhile, in a medium bowl, toss the zucchini with the small/reserved portion of the balsamic mixture.

7. In a small bowl (or measuring cup), mix together the Merlot, remaining 2 T. of balsamic, 1 tsp. rosemary, and 1/4 tsp. salt.

8. At the end of the 30 minutes of roasting, remove the pan from oven and reduce temperature to 375°F.  Pour the wine mixture around the chicken, then scatter the zucchini around the pan, keeping towards the edges as much as possible.

9. Return pan to oven and continue roasting until veggies are tender and chicken registers 165°F internal temp--around 30 minutes more.

10. Serve the chicken with veggies and sauce spooned over.  Enjoy!

Steaks with Chimichurri

Back in March, I made the amazing green sauce known as chimichurri (from Argentina/Uruguay).  It's super easy, and this version is as good as I have had in restaurants here--10+ all the way.  If you love garlic, you will definitely love this.  I'm sure it would also be great on other foods, too, as mentioned in the original recipe.  I made NY strips in cast iron skillet (it was not grilling weather yet), served with fried potatoes.  The picture below is from when I made it again in June of 2020 (I lost the original pic to a failed SD card).

Link to original recipe: https://cafedelites.com/steaks-with-chimichurri/

**original recipe includes using small red chilies as optional; I did not use them, thus not in my list below**

Ingredients:

1/2 c. olive oil
2 T. red wine vinegar
1/2 c. flat leaf (Italian) parsley
4 cloves garlic
3/4 tsp. dried oregano
1 tsp. coarse salt (I used kosher)
1/2 tsp. pepper (I used coarse ground black)

4 steaks, plus salt and olive oil (for seasoning and brushing)

Directions:

1. Use a mini-chopper to blend all ingredients (except the steaks, duh) until well combined.  Allow to sit for 5-10 minutes prior to serving.

2. Season steaks with salt, then brush with olive oil.  Prepare grill or heat cast iron skillet over heat that is between medium and medium-high, then add steaks.

3. Cook steaks to desired doneness (I went about 4-5 minutes each side for medium-rare).  Transfer to a plate and let rest for 5 minutes.

4. Serve with sauce and enjoy (you can serve sauce on side or poured over steaks)!

Duck and Bacon Roulade

This gets a 10/10 for sure...so tasty!  Original recipe makes 4; amounts I listed are for 3/what I used.  It's a bit involved, but totally worth the effort--would definitely make again.

If in the Chicago suburbs, you can get duck breast at Mariano's--very happy when I finally found it there (I had been to many places already).

And don't just discard the skin--render the fat to use for other awesome dishes later...here's how:
https://georgiapellegrini.com/2010/02/23/food-drink/how-to-render-duck-fat-other-important-matters/

Link to original recipe: https://www.ste-michelle.com/wine-and-food/recipes/duck-and-bacon-roulade

Ingredients:

sauce--
~2 1/2 T. olive oil, divided
1 lb. mushrooms (I used button mushrooms), sliced
1 carrot, chopped
1/2 c. diced yellow onion
1/4 c. Merlot
2 c. chicken stock
1/2 tsp. Glace de Poulet (I used this because I had it on hand; otherwise, increase chicken stock to 3 c.)
1 c. beef broth
salt and pepper, to taste (forgot to do this and still tasted great!)

roulade--
3 duck breasts, skin removed, butterflied
salt and pepper, to taste (I forgot to do this, too, and it still turned out great...)
2 T. fresh thyme leaves, chopped
6 T. chestnuts, chopped (I used ones that were shelled/ready to eat--far easier!  Note to self: at Caputo's market, near the produce area)
3/4 of a golden delicious apple
9 strips thick cut bacon

Directions:

1. Make sauce: In a large skillet, heat around 1 1/2 T. of the olive oil over medium heat.  Add the mushrooms and cook, stirring occasionally, until mushrooms give their liquid and it has nearly evaporated/mushrooms are starting to brown (around 8 min).

2. Transfer mushrooms to a plate, then add remaining 1 T. of olive oil to the skillet.  Cook, stirring occasionally, until vegetables have softened (around 6-8 min.)

3. Add Merlot and cook, stirring constantly, for 1 minute.

4. Stir in the chicken stock, Glace de Poulet (if using), and beef broth.  Bring to a boil, then boil until reduced to around 1 cup (not sure how long this took, as I was busy making the roulade).

5. Return the mushrooms to the pan, stir in, and remove from heat.

6. Meanwhile, make roulades: season inside of the duck breasts with salt and pepper, then top with around a third of the thyme leaves.

7. Top with around 2 T. of the chestnuts for each breast, then peel and cut apple into thin matchstick strips.  Cover each breast with around a third of the apple sticks. (I didn't do it for the 3rd one because my brother didn't want the filling part.)

8. Heat oven 400°F.

9. Lay 3 strips of bacon together, then place a duck breast at one end of the strips (topping side up).  Gently for a roll as tightly and best you can to form a bacon-wrapped duck breast roulade.  Secure with toothpicks.  Repeat for the other 2 breasts.

10. Heat a heavy skillet over medium heat, then add the roulades.  Cook until seared on all sides, with bacon somewhat crisped.  Transfer to oven.

11. Bake roulades until internal temperature reaches 145°F (I believe it was around 12-15 min).

12. Let roulades rest 10 min. before serving.  Serve with mushroom sauce and enjoy!