legs

The Idiots Guide To Perfect Roast Goose

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When I was a young kid, roast goose was my fathers culinary pride.
He would order one from the neighbors (nearly all were farmers) once or twice a year, then he would roast it on a Sunday morning in the wood-fired oven in our kitchen, basting it with it´s own juices for hours on end.
He would also prepare all the sidings himself, not letting my Mom near the kitchen while all this was going on. We would typically eat at around 1.00 pm, enjoying a feast fit for kings 🙂
While I was living in Florida, I came across frozen geese at the supermarket once in a while, but they cost usually around $ 60.00, which was a bit steep for Bella and myself for a meal just for the two of us, so I usually bought a duck instead.
When I saw this 10 lbs duck for less then € 10.00 at the local supermarket near my new home, I jumped at the opportunity to have the first roast goose in many years, and what a wonderful meal it was. (as usual, the breasts for Bella, the rest for myself 🙂
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Bon Appétit ! Life is Good !
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Click here for Roast Duck on ChefsOpinion
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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The spoils go to the cook………. 🙂
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About 1 hour into the cooking, the highly appreciated roasted innards where enjoyed by Bella and myself 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: season with garlic paste, sriracha , soy sauce and kosher salt on the inside, season liberally with with granulated garlic, sriracha, soy sauce and kosher salt on the outside

: to a deep roasting pan add 1 qt of water, add the goose breast-side down, roast at 390 F for one hour

: turn the goose on its back, add more water if neccessary, roast for another 3 hours (this goose was 10 lbs, generally you calculate ca 1 hour per 2 lbs), typical sides in Europe are the pan sauce, braised red cabbage and potato dumplings or bread dumplings

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: pan jus on the left, the rendered fat on the right (use for roast potatoes, sauerkraut, etc)

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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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While a whole roast chicken is a wonderful thing, my regular grocery store now charges about $ 10.00 for a medium-sized bird (tax included), which makes it just too expensive in my opinion (Not the $10.00 itself, but the fact that a supermarket now can charge $10.00 for a simple, low quality, frozen chicken and get away with it)
Mind you, these are not the never-frozen, super fresh and healthy birds I can get at my Asian grocer, but rather mass-produced, completely tasteless chicken with no texture or taste to write home about. 😦 I guess only us old folks remember how good chicken meat actually tastes 🙂
So, lately I have turned to buy nearly all my chicken (as well as most other meat and seafood) either at my neighborhood Asian/International grocer/butcher, or, for even more bargains, especially beef and chicken, at one of the individually owned latino groceries/butchers, which are in abundance around here, such as Sedanos, Bravo, Presidente, to name a few large chains, as well as the countless Mexican, Cuban, Nicaraguan, Columbian, etc groceries/butchers, which thrive here in South Florida.
A 10 lbs bag of chicken legs, thighs, wings or breasts are usually around $5.00 to $8.00, compared to around $40.00 to $60.00 at my regular store, (or much higher for boneless breasts), with the quality usually notably better at the Latino or Asian/International food stores. The same goes for just about ALL meat, seafood, vegetables and canned food. Which goes to show once again, it helps (big time) to shop around, especially for food, which, like it or not, we use every day of our lives. We all tend to fall into the trap of convenience and shopping at familiar places, while these establishments get ever bigger and more and more expensive, while their quality usually suffers along with their customer service. Some of the huge chains are represented at every corner of town with multi million dollar stores and store managers who make well over $100.000.00 a year. Guess who pays for all that.
While I do enjoy the convenience of a chain store which I have frequented for well over 20 years, nowadays’ I enjoy a bargain even more.
So, while I still purchase certain stuff at my fancy regular place, I also buy most of the expensive items at the “Little Guy’s”.
BTW, I also have started to buy bulk items (canned food/ oils/ paper goods, cleaning supplies, etc, online at Amazon(Prime) and Walmart, which saves me another bundle every month and is even more convenient than my grocer around the corner 🙂
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Bon Appétit ! Life is Good ! (When you can safe a bundle ) 🙂
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Click here for more Chicken on ChefsOpinion
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Grape Tomatoes In Yogurt Dressing Recipe
Prick 1 lb grape tomatoes with a toothpick all over. For the dressing, mix 1/2 cup greek yogurt with 2 tblsp honey, 3 tblsp fresh lemon juice, 1/3 tsp garlic paste, 2 ea sliced scallion stalks, a pinch of oregano and coriander, and cayenne pepper and kosher salt to taste.
Mix with the tomatoes, cover airtight, marinade overnight in fridge.
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Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: marinade overnight 10 ea chicken thighs in 1/2 cup soy sauce, 1 tsp sriracha, 1 tblsp hoisin sauce and kosher salt to taste

: next day, place the thighs on a baking rack over a tray with 1/3 inch water, bake in a 395 F preheated oven until cooked through, about 30 to 40 minutes, depending on the size of the chicken

: when cooked through, rest the chicken at least 10 minuts before cutting into it

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

: Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Roast Duck – Part One – “Duck With Dirty Noodles”

Last week I came across a special at my grocery store – $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit ! Life is Good !
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Click here for more Duck on ChefsOpinion
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Click here for more Dirty Noodles on ChefsOpinion
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Roast Duck

Roast Duck – Part One – “Duck With Dirty Noodles”

Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: before……. (med size duck, generously salted)

: after…… (reserve the juices and the fat from the roasting pan)

: remove the legs from the carcasse, reserve together with the carcasse

: remove the breasts from the carcasse, remove the wings

: boneless breasts and the wings; carcasse and legs

: slice the breast in thick slices, cover to keep warm

: reserve the carcass and legs for : Roast Duck, Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: prepare the ingredients for the sauce, 1 tblsp plum sauce, 1/2 cup water, 1/2 cup soy sauce, 1 tblsp peanut butter, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp garlic paste, 1 tsp toasted sesame oil, whisk until smooth

: chop the liver, heart and gizzards from the duck

: stir fry the offal in 2 tblsp very hot duck fat for 1 minute, add julienne of 1 med size onion, saute until the onions are translucent

: add the sauce, simmer for one minute

: add 1/2 lb cooked nodles of your choice, add 4 oz green peas, 1/2 eq bell pepper julienne and 4 stalks of finely sliced scallion, mix well, check/adjust seasoning

: Dirty Noodles

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

: Roast Duck – Part One – “Duck With Dirty Noodles”

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Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think coq au vin as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
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Bon Appétit ! Life is Good !
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Click here for Coq Au Vin on ChefsOpinion
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Braised Teriyaki Chicken With Spicy Rice Sticks

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pour enough boiling water over a 8 oz pack of rice sticks, let steep until al dente, about 8 minutes

: drain rice sticks, toss with 1 tblsp chili oil and 1 tblsp sesame oil

: season 3 ea boneless chicken legs with kosher salt, garlic paste and sriracha sauce to taste

: saute the chicken legs on both sides in 1 tblsp peanut oil

: add 1/3 cup teriyaki sauce and 1/3 cup chicken stock, simmer covered until chicken is cooked through, about 10 minutes; check/adjust seasoning

: meanwhile, stir fry 1 cup finely sliced bell peppers with 1/3 cup finely sliced yellow onion in 2 tblsp peanut oil, season with1 tsp garlic paste and kosher salt to taste, stir fry another minute