Simple Roast Chicken
This recipe goes with Moroccan Spice Rub, Rosemary, Lemon, and Garlic Rub, Herbed Cream Sauce, Red Wine Sauce, Balsamic, Raisin, and Pine Nut Sauce, Orange, Soy, and Five-Spice Rub

1 3 1/2- to 4-pound chicken, giblets removed
1 tablespoon olive or vegetable oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

Adjust oven rack to lowest position. Heat oven to 450° F.

Place a rack in a large ovenproof skillet or small roasting pan.

Rinse the chicken inside and out and pat dry. Place in pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.

Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES (WITH SKIN) 663; SAT FAT (WITH SKIN) 13g; FAT (WITH SKIN) 50g; PROTEIN (WITH SKIN) 50g; SODIUM (WITH SKIN) 489mg; CHOLESTEROL (WITH SKIN) 214mg

Pam Anderson

Curried Butternut Squash Soup w/ Lemongrass, Coconut Milk & Halibut (posted by rheros)

Curried Butternut Squash Soup w/ Lemongrass, Coconut Milk & Halibut
Stock:
6 cups chicken/fish/veggie stock
1 large T red curry paste (or curry powder, or spice seeds for curry if you're really a badass)
5 pieces galangal, or 1/2-1 tsp galangal powder, or 3 slices fresh ginger

Soup:
2.5 lbs butternut squash, peeled, seeded and diced. (I weigh after peeling/seeding/dicing)
2 lemongrass stalks, tender white/middle section smashed and minced
1 T peanut oil
1 large sweet onion, diced
2 jalapenos, seeded and diced
1 large garlic clove, smashed
1 C lite coconut milk
salt/pepper
2 limes, juiced
1-2 T Sriracha, or to taste
1-2 lbs fresh halibut, cut into large chunks

Other:
Immersion blender works like a charm, food processor is ok as well but a bigger pain in the rear.

1. Heat up stock, add curry paste and galangal, simmer while you do the rest.
2. Heat peanut oil in large soup pot. Add squash, onion, 1/2 the jalapenos, lemongrass, and garlic. Stir well, cook over medium heat for about 10 minutes, stirring occasionally.
3. Add hot curry stock, bring to boil, lower heat, simmer for about 30 min. Remove from heat. Puree soup until smooth, either in the pot with the immersion blender, or in batches in the food processor.
4. Return to heat. Stir in coconut milk and halibut. Cook over low-med heat for another 5-10 min to cook the halibut. Stir in lime juice and sriracha, mix well. Salt, pepper, more sriracha to taste. Serve as is or with minced fresh herbs (basil, mint, cilantro), warm fresh bread is fantastic.
5. Bar windows and doors to keep neighbors from stealing your soup.

Avgolemono Soup (from epicurious)

Yield: Makes about 3 cups (750 ml); 4 first-course servings
4 cups basic chicken stock [for a vegetarian soup, use Garlic Broth ]
6 tablespoons (90 g) Carolina or other long-grain white rice
8 egg yolks
1/4 cup (65 ml) fresh lemon juice
coarse salt, to taste
freshly ground black pepper, to taste

In a medium saucepan, bring the stock to a boil. Stir in the rice and cook until tender, about 8 to 10 minutes.Meanwhile, beat the egg yolks and lemon juice together in a large bowl.When the rice is tender, slowly ladle half of the hot broth into the yolks to temper them, whisking constantly. Whisk the egg yolk mixture into the broth and place over low heat. Cook, stirring constantly, just long enough to thicken the soup. Do not boil. Season to taste with salt and pepper.

Phishhook Chicken Tortilla Soup (bearcobb)

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Bigjibboo's Phishhook Chili Recipe

32 oz. carton of Chicken stock.
3 cans of El Pato tomato sauce
6 tbls of regular chili powder
1 tbls of minced garlic
1 can of diced green chili's
1 tsp of Adobo seasoning
2 tbls of unsweetened chocolate
1 tbls of brown sugar
1/2 a dark beer
1 large red onion diced.
The sauce from 1 small can of Chipolte peppers. It's a waste I guess....but the sauce is enough smoke flavor for me. I threw the peppers away.
Dash of hot sauce

Mixed all that together and let it simmer for an hour.
Meanwhile I browned 1.5 pounds of ground chuck, and 1 pound of pork sausage.
Add the meat to the simmering broth.

Then add:
2 tbls of Ancho Chili powder
1 tbls of unsweetened chocolate
1 tbls of cumin
1 tsp of corriander
1 can drained black beans
1 can drained kidney beans.
Juice from 1 lime

Cook for two hours on real low heat

Orange Ricotta Pancakes

Ingredients:
1 ¾ cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup
Orange-Ricotta Pancakes

Serves 4 Prep time: 35 minutes Total time: 35 minutes


In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.

Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup

compliments of EJ and PBS

Sausage Balls (LeVan family recipe)

1 Pound Hot Pork Sausage (I use Jimmy Dean or Tennessee Pride)
1 small jar of Cheeze Whiz (Yes the processed cheese)
3 cups of bisquick
Enough milk to moisten
Cayenne Pepper to taste (optional unless you know you like it spicy)


Dump all of this into a large mixing bowl. Mix thoroughly. Roll into walnut sized balls and bake for approx 10 minutes at 350 degrees. I pull them out when they begin to get the slighest bit golden brown. They will carry over cook for a little bit and you don't want to dry them out.