Deirdre's Dish ~

Dishing it up, dishing it out and making life delicious ~ one day at a time

Roast Chicken with Spicy Herbed Olivada March 18, 2012

Nothing says “Sunday” more than a roast chicken paired with some homemade sides. This chicken recipe puts a certain pizzazz in the traditional poultry roast with the addition of a black olive tapenade. The oil from the tapenade serves as a tenderizer which creates possibly the moistest and most succulent chicken dish I’ve tasted. I like to make this as a mid-day meal and then serve leftovers on crusty bread (with additional tapenade),mozzarella and roasted red peppers as a light supper.
Happy Sunday!

Roast Chicken with Spicy Herbed Olivada
1 1/2 cups pitted Kalamata olives (about 8 ounces)
4 teaspoons finely chopped fresh rosemary
2 garlic cloves
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 7-pound roasting chicken

1/3 cup dry white wine
2/3 cup (about) low-salt chicken broth

Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)
Position rack in bottom third of oven and preheat to 425°F. Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks. Spread olive paste as evenly as possible over meat under loosened skin. Rub outside of chicken with remaining 1 tablespoon oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.
Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 20 minutes. Using carving fork, tilt chicken to empty juices from cavity into pan. Place chicken on platter; tent loosely with foil.
Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top. Add wine and enough broth to juices to measure 1 1/3 cups. Pour liquid back into same roasting pan. Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes. Season sauce with salt and pepper; pour into gravy boat. Serve chicken with sauce.


Beer Braised Boneless Short Ribs March 7, 2012

Beer, the refreshing malt beverage and nectar of many college kids, is gaining new found respect in numerous culinary circles and recipe conversations. And with the expanding variety of ales, stouts and lagers, beer is becoming a creative force in the way dishes are prepared and a determining factor in the end result. No longer the brunt of those bad “brew ha, ha” jokes that begin with: “Open can of beer, drink half…” Beer has gained its rightful place alongside wine in cooking method categories. This dish, which is probably the easiest and tastiest short rib dish I’ve made to date, is prepared in a crock pot which makes preparation and clean up easier… so you can relax with an ice cold beer!

Crock Pot Short Ribs Braised in Guinness
Dredge boneless short ribs in flour ~ shake off excess
Brown in small amount of olive oil in skillet.
Place in crock pot.
1 can Guinness
¾ cup of Ketchup
3 Tbsp. Soy Sauce
3 Tbsp. Dark Brown sugar
1 Bay leaf
1/2 tsp. pepper.
1 tsp. Salt ~ to taste
Pour over ribs:
2 medium yellow onions ~ sliced
Cover :
Cook on low for 6-8 hours.


Mm Mm (Better than Campbell’s Soup) Good March 2, 2012

The challenge: College kids are coming home for break; it’s the season of Lent which means no meat on Fridays; and you’re trying to be creative and think outside the usual Friday night pizza box.

The solution: Fire Roasted Tomato Soup! The fire roasted goodness and warmth of this soup allows you to ladle up something substantial and delicious for a Friday dinner or any day of the week. The combination of roasted tomatoes along with the green chilies adds depth and texture while the addition of butter, added at the very end, gives the soup a velvety richness that embraces the heat of the chilies without making it overpowering. Serve with a loaf of crusty bread or Texas Toast grilled cheese and enjoy what I call, “Mm mm REALLY Good!”

Fire Roasted Tomato Soup
2 Muir Glen® Diced Fire Roasted Tomatoes 28 oz
1 Muir Glen® Diced Fire Roasted Tomatoes with Green Chili 14.5 oz
2 cups vegetable broth
2 vegetable bouillon cubes
3 tablespoons sugar
8 tablespoons salted butter
1 teaspoon salt
1 teaspoon pepper
Sour Cream for topping
Cilantro sprigs for garnish

Puree one 28-oz. can of Diced Fire Roasted Tomatoes and one 14.5-oz can of Diced Fire Roasted Tomatoes with Green Chili in a food processor. Pour into a large soup pot. Add the remaining can of tomatoes, vegetable stock, bouillon cube and sugar. Stir well and bring to a boil. Simmer for 30 minutes, stirring occasionally so soup doesn’t burn. Add the butter season with salt and pepper and stir until butter is melted. Let simmer for an additional 5 minutes before serving with a dollop of Sour Cream and sprig of Cilantro.



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