Wednesday, October 31, 2007

Pork chop & boiled potatoes with acorn squash

Cut the squash in half and remove the seeds. Bake at 350 for about 45 minutes, until tender. I bake the seeds with it for about 10 minutes. Don't wash them.

Season the bone in, thick cut chops. Brown on both sides and bake at 350 for about 30 minutes or until the internal temperature is about 150. Let rest for 5-10 minutes. Deglaze the pan w/ the potato mother liquor.

Peel and cube the potatoes. Boil in enough chicken stock to cover until tender, about ten minutes. Season with S&P. Mash them and ladle on the mother liquor.

Tuesday, October 30, 2007

Chicken & Crunchy Potatoes

Season bone-in, skin-on chicken breasts with salt, pepper or a rub of some sort. I used Aleppo pepper & chili powder.

Peel & cut potatoes in a medium dice.

Brown chicken well in a dutch oven. This cooktop did a great job.

Remove chicken to roasting pan, drain most of the rendered fat.

Toss in potatoes and sauté for about 6 minutes, scraping up the brown bits. Season with salt, pepper and garlic to taste.

Add potatoes to roasting pan and roast for about 30 minutes at 385F.

Let rest before serving.

Total time: < 1 hour