Southern Summer Series: Just A Few Miles South: #10 {Kentucky Boy Po-Boy Sandwich}

Making this Kentucky Boy Po-Boy Sandwich should come with a warning. You're gonna be shopping and cooking your heart out, making a total of 9 recipes in order to assemble this bad boy!

Ready to make a mess and drive yourself batty? Okay, here we go. I'll warn you right now, this is going to be a long post. There's lots of steps and 9 recipes, ok? 

We're going to start by preparing and making the Pulled Cubano Pork. Either start the night before or wake up early the day of because your pork needs to marinate in Jared's Pork Rub, a seasoning blend consisting of 13 special seasonings for several hours or overnight. Then it is going to roast in the oven for several hours until it's fork tender and can be pulled and sprinkled with something called Chicken Salt, which consists of salt; pepper; cayenne; and paprika. This is going to be some very well seasoned and delicious pork, and we do love our pork in Kentucky!

While the pork is in the oven let's get started on the other 6 recipes. After all, this isn't idle hour. To heck with enjoying summer break, you have work to do! 

Next I suggest making the Bourbon Barbecue Sauce because it needs about 45 minutes to cook. This is a delicious barbecue sauce that is a wonderful combination of flavors: sweet, slightly spicy, and a little zippy. It's a combination of garlic, ketchup, cola, Worcestershire, steak sauce, spices, vinegar and Bourbon. It thickens wonderfully and is great on this sandwich, but so many other things as well.

Next you need to make your Kentucky River Beer Cheese and Special Sauce because we ALWAYS need time for our sauces and beer cheese to combine so the flavors meld. If you're unfamiliary with beer cheese it's a spreadable cheese and this one is made with purchased spreadable Cheddar cheese; beer; Bourbon; hot sauce, and seasonings and spices.

The Special Sauce is a mayo-based sauce that is unlike any other mayo- based sauce I've had. It's heavy on the mayo with some Dijon, sliced green onions and a lot of Parsley. It's herbaceous and oniony.

Then you're going to make a simple cornmeal dredge for your dill pickles slices and get some Fried Pickles going.

You'll want a hearty baguette or mini baguettes and you'll be ready to assemble your sandwich. I toasted my baguette, but that was not in the recipe. This is going to be ONE LOADED SANDWICH! You're going to start with a layer of the Special Sauce, followed by a layer of thinly sliced red onion, then shredded lettuce. Then you'll add the pulled pork, the beer cheese, the barbecue sauce, and top the sandwich with the fried pickles. 

Next you'll need to pretend that you've had a long night out on the town because this is one of those sandwiches you'd probably eat in the middle of the night! There is A LOT going on and it's one of the messiest things I've ever eaten, but it is very good!

If you want a more simple sandwich I'd go with the baguette, a smear of beer cheese, pulled pork, barbecue sauce and maybe the fried pickles.

There are a lot of ways to serve this sandwich and all of them are delicious! 

 **Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook.  

*This is the last week of the Southern Summer Series! 

 Wallace Station Pulled Cubano Pork

Adapted from Just A Few Miles South

by Ouita Michel

3-3-1/2 pound boneless pork butt (shoulder)

1/4 cup Jared's Pork Rub (recipe follows)

Wallace Station Chicken Salt (recipe follows)

Rub pork butt with Jared's Pork Rub and refrigerate several hours or overnight. Preheat oven to 425F. Place pork butt in a baking pan and roast, uncovered, 30-40 minutes, until the rub begins to darken and char. Reduce heat to 300F. Remove roasted pork from the oven and add water to a depth of 1/2 inch in the pan. Cover and continue baking 1-1/2 - 2 hours, or until the internal temperature registers 200F and the meat is very tender. Remove the roast from the liquid and cool slightly. When the meat can be handled, discard any visible fat and pull the pork into shreds using two forks. Season lightly with Wallace Station Chicken Salt. The pork can be used to make quesadillas or tacos or tossed in barbecue sauce for pulled pork sandwiches. The leftover pan juices can be chilled, causing any fat to rise to the top and solidify. After discarding the fat, the rich broth can be used as part of the stock for Whitesburg Soup Beans.

Jared's Pork Rub: Mix together 6 tablespoons light brown sugar;  6 tablespoons kosher salt; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 3 tablespoons leaf oregano; 2 tablespoons dry mustard; 1-1/2 tablespoons freshly ground black pepper; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 6 tablespoons ground sweet paprika; 3 tablespoons ground cumin; and 3 tablespoons dried thyme and store tightly covered.

Wallace Station Chicken Salt: Mix together 1/4 cup kosher salt; 1/4 teaspoon cayenne; 1/4 teaspoon freshly ground black pepper; and 1/4 teaspoon ground sweet paprika and store tightly covered.

Kentucky Boy Po-Boy Sandwich

Adapted from Just A Few Miles South

by Ouita Michel

4 (6-inch) Po-Boy baguettes or French baguettes

1/2 cup Special Sauce*

24-28 thinly sliced red onion rings

2 cups (6 ounces) shredded iceberg lettuce

1-1/4 pound Wallace Station Pulled Cubano Pork*

1/2 cup Kentucky River Beer Cheese*

1/2 cup Bourbon Barbecue Sauce*

24 Fried Pickle slices*

For each sandwich split a baguette partway through, leaving a hinge. Open the bread and slather 2 tablespoons Special Sauce on the bottom. Cover with 6-7 onions rings; 1/2 cup shredded lettuce; 5 ounces pulled pork; 2 tablespoons warm beer cheese; 2 tablespoons barbecue sauce; and 6 warm pickle slices. Using a squeeze bottle helps distribute the barbecue sauce evenly over the sandwich ingredients. Repeat for more sandwiches. Serves 4  

Special Sauce: Place 1 cup mayonnaise; 2 tablespoons Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon dry mustard; and 1/4 teaspoon white and black pepper in a medium bowl. Set aside. Add 1/2 bunch curly parsley, stems removed; 2 green onions, thinly sliced; 1 clove garlic, chopped; and 1-1/2 tablespoons canola oil to a food processor or blender. Puree until smooth. Add this to the mayonnaise and spice mixture and mix well. Chill 30 minutes before using.  

Bourbon Barbecue Sauce: Melt 1 tablespoon of butter in a 2-quart heavy-bottomed saucepan over medium heat. Add 1/2 teaspoon minced garlic and saute 30 seconds. Whisk in 1 cup ketchup; 1 cup cola (Coke); 3 tablespoons Worcestershire Sauce; 1/4 cup steak sauce; 1/4 teaspoon cayenne pepper; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dry mustard; and 2 tablespoons white distilled vinegar and mix well. Bring sauce to a boil, then reduce heat to medium-low and simmer 30 minutes. The sauce should be slightly thickened. Add 2 tablespoons bourbon and simmer another 10-15 minutes. Serve warm on Po-Boys or other sandwiches. Refrigerate any leftovers. Makes 2-1/2 cups.

Kentucky River Beer Cheese: Immerse 2 (6-1/2 ounce) tubs spreadable Cheddar Cheese in a bowl of hot water until softened, or soften in a microwave 1 minute on 30 percent power. If the cheese is still firm, stir and continue to microwave on 30 percent power in 15-second increments until softened. In a medium bowl, with a mixer, whip cheese and 2 tablespoons Kentucky Bourbon Barrel Ale or your favorite beer; 1 tablespoons Kentucky Bourbon; 2 teaspoons Crystal hot sauce; 2 teaspoons Worcestershire sauce; 1/2 teaspoon onion powder; 1/2 teaspoon ground sweet paprika; 1/2 teaspoon granulated garlic or 1/4 teaspoon garlic powder; 1/2 teaspoon white pepper; and 1/2 teaspoon cayenne pepper. Continue to whip until well blended. Taste for seasoning. Chill until ready to use. Makes 2 cups. 

Fried Pickles: Heat canola oil in a deep skillet or small kettle fryer to 350F. Drain 24 dill pickles slices slightly and dredge in 1/2 cup Weisenberger Mill Fish Batter Mix or Tyler's Cornmeal Dredge (1/2 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoons freshly ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon ground sweet paprika). Lower carefully into hot oil and fry for 4 minutes or until golden brown. Drain well. Use to garnish sandwiches or serve as a snack with remoulade for dipping.

Southern Summer Series: Just A Few Miles South

Top Ten Most Viewed Recipes at Stirring the Pot!

In January of 2025, my blog turned 16 years old! Over the years I've written 1,214 posts and made at least 1220 or so recipes. Recently, I've been looking at my stats to see what recipes have been viewed the most and thought it would be fun to do a roundup of the TOP TEN MOST VIEWED RECIPES ON MY SITE. 

Once I compiled the list I studied the results and came up with some observations. One, all these recipes use normal, everyday ingredients. Two, there were also somewhat budget-friendly. Three, they all make the most of simple ingredients. Each one of these recipes can be made by anyone. Some may take a little time, but all are very approachable.

So here we are...16 years, 1214 posts, and 1225 recipes later. THE TOP TEN MOST VIEWED RECIPES of all time here at Stirring the Pot. Please click on the recipe title to be directed back to the original post.

Ina Garten's Roasted Sausages, Peppers, & Onions

The NUMBER ONE MOST VIEWED recipe of all time, here at Stirring the Pot is Ina Garten's Roasted Sausages, Peppers, & Onions. Funny enough, sausage with peppers and onions has always been one of my favorite dishes to eat. It seems like it's also a big favorite with others. Ina's version is the best around and perfect for weeknights as everything roasts right on two sheet pans in the oven. Easy to put together and easy clean up makes this dish a winner. Full of flavor and oh so delicious. 

Yotam Ottolenghi's Falafel with Spiced Chickpeas and Fresh Vegetable Salad

This recipe for Ottolenghi's Falafel comes in at the NUMBER TWO MOST VIEWED recipe here on Stirring the Pot and although it is time consuming to make, it is quite delicious! Ottolenghi has a knack for creating dishes with the most wonderful flavors and textures. This dish is no exception: crispy falafel with fluffy pita break and crunchy fresh vegetables...it's hard to go wrong here.

Jamie Oliver's Nasi Goreng

 

I remember making this dish one day back in 2016. I didn't have much to eat, but I just happened to have the ingredients for Jamie Oliver's Nasi Goreng and I threw this together on a whim. Who knew it would be the THIRD MOST VIEWED recipe on my blog? This is a delicious combination of basmati rice with onions, garlic, ginger, chiles, snap peas, hot sauce, and soy sauce all topped with a crispy bubbly frie degg, drizzled with more hot sauce and garnished with quick pickles. If that doesn't wake you up first thing in the morning then I don't know what will! 

Meeting Giada De Laurentiis and her Chocolate Rice Pudding

 

Way back in 2010, I had the opportunity to meet Giada De Laurentiis, watch her do a live cooking demo, and have her sign my copy of Giada's Family Dinners. I shared my experience, as well as the photos, and since Giada loves chocolate, I made her Chocolate Rice Pudding. The Chocolate Rice Pudding is a good dessert, but I think the views are there to see the pictures and stories Giada shared. This was certainly a big highlight in my life with food. Such fun!

 

Jamie Oliver's Ground Beef Wellington

 

At first I was surprised to see Jamie Oliver make the top ten list twice, but the more I looked at the list of most viewed dishes, the more I noticed the recipes were all economical, ingredients that people were likely to have on hand. If you notice, many of these recipes are extremely affordable and downright budget-friendly. But we've arrived at the NUMBER FIVE MOST VIEWED recipe and we have Ground Beef Wellington! This recipe is so simple and delicious, ground beef with veggies and seasonings placed into two sheets of puff pastry, rolled, and baked. Its so easy that almost anyone can do it and the presentation is great! It elevates ground beef in a way that makes it feel so special and yet it's easy enough to do on a weeknight!  

Jacques Pepin's Crepes filled with Strawberries and Topped with Cream

 

When I was a kid, my friend's parents would make all us girls crepes for breakfast after every sleepover. It is such a core memory and I'm so happy that Pepin's crepes are the SIXTH MOST VIEWED recipe on my site! It just makes my heart happy. These crepes are delicious and you can fill them with sweet or savory fillings. This is definitely a recipe that everyone should try!

Ina Garten's Kielbasa with Mustard Dip

In the heart of the pandemic, Ina Garten released her cookbook, Modern Comfort Food, and it was certainly a bright spot during a difficult time. One of the first recipes I made from the book were her Kielbasa Bites with Mustard Dip and it was a big hit! I am so glad this recipe is the SEVENTH MOST VIEWED recipe on my site. It is so quick and delicious! Simply cut up some kielbasa, fry it until crisp and then dunk it in a mustard dip made with mayonnaise, Dijon mustard, whole grain mustard, and horseradish. So many times people go out of the way to make really expensive appetizers and this one is so economical and people can't get enough of it!

Madhur Jaffrey's Butter Chicken

I think everyone loves a saucy chicken over rice dish, and it turns out Madhur Jaffrey's Butter Chicken is my EIGHTH MOST VIEWED recipe of all time. Chunks of chicken breast in a creamy sauce made with tomato puree, garlic, ginger, garam masala, chili, cayenne, coriander, lemon juice, and cumin make for one comforting and quite beautiful meal.  

Ina Garten's Old-Fashioned Apple Crisp

 

Fitting my theory, Ina Garten's Old-Fashioned Apple Crisp uses ingredients that most people have on hand. Ingredients that don't break the bank: apples, citrus zest, sugar, cinnamon, flour, oatmeal, and butter. Put those simple ingredients together and you have the old-fashioned quintessential American dessert, or the NINTH MOST VIEWED recipe on my site, apple crisp. This one is delicious with loads of buttery crispy topping. Perfect on it's own, but also great with a scoop of vanilla ice cream or even yogurt.  

Ina Garten's Engagement Roast Chicken

The TENTH MOST VIEWED recipe on my site belongs to Ina Garten with her Engagement Roast Chicken and truly, this is THE BEST ROAST CHICKEN! The skin turns out perfectly golden brown, the chicken is moist and it is sitting on the most flavorful and delicious bed of roasted and buttery onions that become all caramelized. If you wanna make a killer roast chicken, try this recipe!

 

 

 

 

 

 

 

 

 

February IHCC Potluck!

photo credit

My Top Five Julia Child Dishes! {Happy Birthday, Julia!}

 

We would hardly be where we are in the food community without Julia Child. She brought life to the world of cooking and made it what it is today. August 15th is Julia's birthday and it just feels right to share my most favorite Julia Child recipes with you!

Biftek Hache a La Lyonnaise/Ground Beef Burgers with Onions and Herbs If you make one Julia Child recipe, make this one! Not only is it one of her easiest recipes, but it is surprisingly delicious. Julia says this is how the French eat burgers - without the bun! The burger patties get dredged in flour which creates a crispy crust and the sauce is so flavorful. These burgers are rich, flavorful, and buttery delicious. In her book, Julia has various ways to change up the sauce and I highly suggest them all. We have these on regular rotation!

Supremes De Volaille A L'Ecossaise/Chicken Breasts with Diced Aromatic Vegetables and Cream I think the picture says it all. This is a stunning chicken dish and one that is so intoxicating as it cooks. The aroma and flavor of the onions, celery, and carrots in this dish are reminiscent of a chicken pot pie. It is so aromatic and comforting. It's one of those dishes that everyone would love!

Julia's Roast Chicken Okay, over the years I've made a lot of roast chicken: Tyler Florence's, Giada's, Yotam Ottolenghi's, and Ina Garten's. Trust me when I say that Julia Child's is THE BEST. Is it easy? No. Is it time consuming? Yes. Julia's method involves lots of butter and rotating and basting the chicken with butter on 5-10-15 minute intervals but it is oh so worth it! If you're looking to try a new Roast Chicken recipe this fall, please try this one! You won't be sorry. The end result is so buttery and delicious - a step above all the rest!

Supremes De Volaille Aux Champignons/Chicken Breasts with Mushroom and Cream We loved the first recipe with chicken breasts and aromatic veggies so much we tried Julia's Chicken Breasts with Mushrooms and Cream and it was equally delicious, especially for those who absolutely love mushrooms! You simply can't go wrong with any of Julia's variations on chicken breasts!

Jacques & Julia's Garlic Mashed Potatoes If you're looking for a side dish for any of these dishes, look no further than Jacques & Julia's Garlic Mashed Potatoes. You can't go wrong here, especially when you've got potatoes, butter, cream, and 10-15 cloves of garlic! This is an amazing recipes that is a people pleaser each and every single time!

Ina's Skillet-Roasted Chicken and Potatoes {One Of My All-Time Favorite Ina Garten Dishes}!!

This time next week I will be leisurely strolling down Bourbon Street in the city that has been my #1 destination for as long as I can remember. I have always, always, always wanted to go to New Orleans more than anywhere else on the planet. I am not sure why I've waited 46 years to do it.

I am currently in the midst of trying to loose at least 5 pounds so I can make up for it next week because....I AM GOING TO EAT ALL THE THINGS!! 

This time next Sunday I hope to be shoveling a Muffaletta from Central Grocery into my mouth, followed by some beignets from both Cafe Du Monde and Cafe Beignet...we have to see which one is best!

There's going to be lots of po'boys, seafood, Cajun and Creole food, drinks and desserts and I literally cannot wait.

In the meantime, I am making one of my ALL-TIME favorite Ina Garten dishes, her Skilllet-Roasted Chicken and Potatoes. I have made this dish several times and let me tell you...DO NOT SLEEP ON THIS INCREDIBLE DISH!

It is easy and simple and oh so flavorful! It is just plain succulent! I am convinced this is the perfect Sunday meal for 2! Yes, I said for 2. This is so good that it will likely only serve 2 and you will need to make another batch if you have any hopes of serving 4. 

The chicken is flavorful and oh so tender from soaking in the buttermilk. The potatoes on the bottom get crispy and and steeped in caramelized garlic and it is just heaven. 

I would recommend this dish to anyone (anyone that eats meat) and I think you will find that you will love it just as much as I do!

Plus, I have to point out that this dish is highly economical, made with ingredients you likely have on hand, easy to put together, overall quite healthy, and most of all...heavenly! It's the bomb!

This is definitely a repeat dish in my kitchen and will be on my top 10 favorites of the year. I make it again and again because it is so darn good!

 

 

Skillet-Roasted Chicken and Potatoes

from Modern Comfort Food

by Ina Garten

Serves 4

4 large bone-in, skin-on chicken thighs (2-1/2 to 3 pounds total)

salt and freshly ground black pepper

2-1/2 cups buttermilk, shaken

good olive oil

2 tablespoons Dijon mustard

1 tablespoon dry white wine, such as Chablis

1-1/2 teaspoons fresh thyme leaves

1/8 teaspoon sweet Hungarian paprika

1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick

1 tablespoon minced garlic (3 cloves)

2 tablespoons minced fresh parsley

1 tablespoon chopped fresh chives

At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.

Preheat the oven to 350F. Pour 2 tablespoons olive oil in an unheated 12" cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.

Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer until the chicken registers 155 degrees on an instant-read thermometer.

Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425F and roast the potatoes for 15 minutes, until they're tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet. 

Skillet-Roasted Lemon Chicken

 

 I've been ordering organic produce from Imperfect Foods and I noticed they had pasture raised and slow raised chicken that had already been spatchcocked. I was thrilled. Spatchcocking is when the backbone of the chicken is removed and the chicken therefore lays flat, making it much quicker to cook. Spatchcocked chickens roast in about 45 minutes, making them a perfect weeknight meal.

I already knew which recipe I wanted to make. You guessed it...Ina Garten's Skillet-Roasted Lemon Chicken. This is so incredibly easy and quick. All you need to do is get out your cast iron skillet and slice up some lemon, onion, and garlic. Then you make an oil rub with olive oil, salt, pepper, thyme, and ground fennel. This rub gets brushed on both sides of the chicken and then you just stick it in the oven for 30 minutes. After 30 minutes you simply take it out and pour a half cup of Pinot Grigio around the chicken and roast for another 15 minutes. When you remove the chicken from the oven you squeeze an entire lemon over it, and it is ready for the table. That's it! You have a really nice roast chicken dinner in no time at all!

This chicken was cooked perfectly. It was a wonderful golden brown on the outside and fall off the  bone tender. I didn't even have to try to cut it apart. I loved the combination of flavors from the oil rub and I really loved those cooked onions and lemons in the bottom of the pan. Everything was so delicious and succulent. Highly recommend this dish, especially for a quick weeknight meal this fall!

 

Skillet-Roasted Lemon Chicken

Adapted from Cooking for Jeffrey

by Ina Garten

Serves 4-6

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

salt and ground black pepper

1/3 cup olive oil

1 lemon, halved and sliced 1/4" thick

1 yellow onion, halved and sliced 1/4" thick

2 large garlic cloves, thinly sliced

1 (4-pound) chicken, backbone removed and butterflied

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Preheat the oven to 450F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eights, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Tropical Delights @ IHCC

Peking-Style Roast Chicken {Summer Slim Down Series #8}

 

Dear Mr. Jacques Pepin,

I wanted to cook a healthy meal that the whole family loves, roast chicken. We all love roast chicken and we also love using the leftover in dishes throughout the week, so I turned to you and your French ways for a good roast chicken recipe. Now, maybe some of this is my fault. I suppose I was walking on the wild side yesterday because I chose your Peking-Syle Chicken.

I chose this particular recipe because we were featuring condiments, sauces, dressings, and all manner of sauces over at I Heart Cooking Clubs. When I saw your recipe for Peking-Style Chicken using soy sauce, honey, Tabasco, and balsamic vinegar I thought, "great, I can kill two birds with one stone."

I started with a really good organic chicken. We can roast any chicken, but a quality organic chicken always tastes a whole lot better.

Then I unpacked my chicken from the wrapping and decided that I wasn't going to take out the wishbone in order to make it easier to carve. I do not like handling raw chicken, Jacques. I always short change this part. I also didn't truss the chicken like you wanted me to because again, I dislike handling raw chicken. I trussed the bird real quick while grimacing and cringing on the inside. I was a vegetarian for 7 years for this reason. I do not dealing like with raw meat.

After washing my hands one hundred millions times and wiping down every hard surface in my kitchen because I loathe raw chicken, I then proceeded to boil the chicken for 3 minutes and then simmer it for 2 minutes. I understand this will help crisp up the chicken skin, which is a desired goal for Peking Chicken.

Then I slathered my chicken with the Peking mixture of soy sauce, honey, Tabasco, and balsamic vinegar. This is going to be excellent I thought. Everything is looking good. Jacques will not let me down.

I slid that chicken in the oven and at the half hour mark it looked beautiful, with gorgeous color. I basted it with the Peking sauce again and slid it in for another half hour. When I pulled it out I panicked. Why was my chicken looking so burnt, Jacques? Do you know the horror I felt? Nevertheless, I persisted. I guess this chicken is meant to look burnt, so I slather it with the remaining Peking sauce and stick it back in the oven. Now I am fretting and freaking out because I'm counting on you for a wonderful roast chicken. Except, the air smells somewhat acrid in my house - a burning smell like hot burning soy sauce and vinegar. I start totally questioning my choices and I run to the kitchen to cover my chicken with tinfoil so the skin won't get any darker. I know this may prevent the skin from being crisp. I start freaking out about ruining the chicken.

After being in full-blown panic mode for at least 30 minutes, I pull the chicken out and the chicken is dark and burnt looking. It's as dark as my cast iron pan. The bright sunlight is reflecting off the chicken and I cannot get a good picture of my burnt-looking chicken. My husband is laughing at me because I'm taking a picture of a burnt looking chicken and I'm doing it over and over again with a craze. Then I start laughing like a maniac because Jacques, you have me taking pictures of a burnt ass chicken! Why am I taking pics of a burnt looking chicken? My husband watches me move the chicken all over the kitchen trying to get a decent picture and he bellows, "it will look burnt no matter what you do."

Finally, in an effort to defy my husband, I decide to cut the chicken and take a picture of the thigh and leg alongside my baby red potatoes and creamed peas. There I think, it doesn't look so bad now.

The crisis is averted. The skin is definitely crisp and the chicken is just fine, but we definitely prefer a more classic roast chicken and decide that we are not fans of the Peking-Style. 

That said, I will not be walking on the wild side for awhile, Jacques. I thought the chicken would have a dark red lacquered look, but oh no that just wasn't the case, was it Jacques? You've never really stressed me out before, or done me wrong, and the chicken really was ok, so I won't totally quit you, Jacques. However, I will take a break. A warning about the color, Jacques. That's all I ask for.

I still love you though,

Kim of Stirring the Pot

P.S. Here are some links to great roast chicken recipes that I've shared on my blog. Roast chicken is a great way to have a healthy meal and also enjoy some quick healthy leftovers.

The Very Best (and also the fussiest): Julia Child's Roast Chicken

The Second Best (but also my go-to recipe because Julia's is so fussy):  Ina Garten's Engagement Roast Chicken 

The Roast Chicken Smeared With 2 Sticks of Butter (and from the archives): Tyler Florence's Ultimate Roast Chicken 

 

Peking-Style Chicken

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

1 chicken (about 4 pounds)

1-1/2 teaspoons honey

2 tablespoons dark soy sauce

1 teaspoon Tabasco sauce

2 tablespoons balsamic vinegar

12 ounces small button mushrooms, cleaned

1/2 cup water

Notes: I didn't have mushrooms so I added 2 heads of unpeeled garlic cloves to the bottom of my roasting dish prior to roasting the chicken. In my mind you can't go wrong with roasted garlic as a side.

Preheat the oven to 375F. Bring 10 cups water to a boil in a large pot.

Meanwhile, remove the wishbone from the chicken (I did not do this but will include directions below). Fold the wings of the chicken under the back and truss it with kitchen twine to help maintain the birds compact shape (I did not do this either).

Lower the chicken breast side down into the boiling water. Return the water to a boil over high heat (this will take about 3 minutes). As soon as the water is boiling, reduce the heat to low and simmer the chicken gently for 2 minutes. Drain and place the chicken breast side up on a rack in a roasting pan.

Mix the honey, soy sauce, Tabasco, and vinegar together in a small bow Brush the chicken on all sides with some of the mixture. Roast breast side up for about 30 minutes.

Brush the breast side of the chicken again with the honey mixture, then roast for another 30 minutes. 

Arrange the mushrooms in one layer under the rack in the pan and add the water. Brush the chicken with the remaining honey mixture and roast for 15 minutes longer.

Transfer the chicken to a platter. Pour the accumulated juices and the mushrooms into a saucepan. Let stand for 2 to 3 minutes, then spoon off as much fast from the surface as possible, and reheat if necessary. 

Cut the chicken into pieces and serve with the juices and mushrooms.

How To Remove The Wishbone From The Chicken: The wishbone is often removed from chicken, duck, and other birds to make carving easier. To remove the wishbone, place the bird on its back and lift the skin at the neck to expose the flesh. Slide the point of a paring knife along either side of the wishbone, cutting into the flesh (about 1/2 inch deep for a chicken). Then insert your thumb and index finger on either side of the wishbone and pry it out.

How To Truss A Chicken: Trussing a stuffed bird helps keep the stuffing in. Trussing also helps a bird hold its shape, whether it is stuffed or not, so it cooks evenly and looks better on the serving platter. Nevertheless, trussing is usually optional!

To truss a chicken, use fairly thick cotton kitchen twine, so it doesn't cut your fingers. Slide a length of twine under the tail and around the tips of the drumsticks, then cross the twine above the chicken and slide both ends of the twine under the tips of the drumsticks to create a figure 8. Hold the ends of the twine together, which will close the tail opening. Pull the ends of twine around the sides of the bird until they join at the neck end, next to the wings, and tighten the twine, securing it behind the wings or behind the stump of the neck; tie a double knot so the twine doesn't slide off. Remove the twine before serving. 

Top Ten Favorite Recipes of 2020!

 

As a kid, the year 2020 was always in our social studies books. I can remember being 8, 9, and 10 and learning all about what the year 2020 would have in store for us: high-tech computers, houses and appliances that talked to you, and maybe....flying cars! Not to mention, the movie Back To The Future was HUGE and it also featured 2020. It was going to be THE YEAR!

My point is, we kids really looked forward to it. 2020 carried A LOT of hype. At the time, 2020 seemed SO FAR away! But, like I said, it was going to be THE YEAR!  Until it actually happened. 2020 was NOTHING like we thought it would be. It WAS NOT what we waited for all this time.

It was absolutely a mind-blowing year and one that we will NEVER forget! I mean, we have to hand it to 2020, it will definitely be a year that goes down in the history books.

I am not, however, going to start bashing 2020 and going on about how horrible it has been. It has definitely not been the best year, but I have to count my blessings. I am incredibly thankful for the health and safety of my family, friends, co-workers, and students. I am also beyond thankful for this blog and all of you, as well as the additional time I've had to indulge in my hobbies. I have read more books this year than I've ever read before and I have cooked some amazing food. I have played endless board games with the family and stayed in touch with family and friends more than I've ever been able to before. Since these are the things that matter most, I can honestly say that although 2020 was not what I expected, I truly had a great year.

As this year comes to a close, I am counting my blessings and hoping and praying that 2021 brings healing for all.

2020 was a delicious year! The ten recipes below are are my absolute favorites! They are in no particular order. As always, if you click on the recipe title you will be directed to the original post with the recipe.

 

Julia Child's Roast Chicken 

Before making Julia's Roast Chicken I was a HUGE fan of Ina Garten's Engagement Roast Chicken (it is a fabulous recipe), but after making Julia's Roast Chicken there is absolutely NO GOING BACK! Julia's recipe is fussy. You have to baste and flip and baste and flip, but it is the juiciest and the most delicious chicken you will ever make. It is definitely THE ROAST CHICKEN recipe!

Nigella Lawson's Caramel Croissant Pudding

 

At the very beginning of the pandemic, I had way too much bread on hand and I needed a plan. Never one to waste, I took my croissants and made this extremely indulgent Caramel Croissant Pudding from the one and only Nigella Lawson. OH MY....this is heavenly! Sticky, crispy, flaky, buttery, and a little salty from the pinch of salt I added, it is one heavenly dessert. You should definitely make this if you have leftover croissants! You should even consider buying croissants and making this, it is incredibly good.

 

Mark Bittman's Fruit and Cereal Bars

 

 There are a couple of ingredients that I hoard. Pasta is one (I usually have at least 20 boxes). Granola and dried fruit is another. During the pandemic my habit worsened. I was not going to be found without granola, dried fruit and shelf stable coconut milk. Looking for a way to use some up, I stumbled across Bittman's Fruit and Cereal Bars and fell in love. They are SO GOOD and you can change them up according to what you have. I crave these and have made them several times since. I prefer them to ANY and EVERY fancy granola bar out there. Stop paying top dollar for fancy convenience bars and make these instead. They are far healthier and far more delicious!

 Ina Garten's Radishes with Herby Butter and Salt

 

My dad and I used to snack on green onions and radishes dipped in a little salt when I was a kid. Midway through the pandemic I was homesick for my Dad and I came across this dish. Ina's herby butter is a blend of dill, parsley, green onions, and a splash of lemon juice. When you pair the herby butter with the crusty bread, salt, and the radishes you have a sophisticated snack that anyone would love, me and Dad included! If you love radishes, do give this a try!

 

Ottolenghi's Shallow-Fried Potatoes with Sumac and Garlic Scapes

 

There is always at least one potato dish in my top ten favorites of the year and this year's amazing potato recipe belongs to the one and only Ottolenghi! Do you see those big chunks of shallow-fried garlic and potatoes? Holy cow. Do yourself a favor and make this one. Do yourself another favor and double the garlic. Wow, talk about a flavor bomb! Potatoes never had it so good!

Giada's California Turkey Chili

 

We make a lot of chili and this recipe is my current favorite! If you're a chili lover then you definitely need to give this version a try. It is perfectly balanced, just the right mix of meat and veggies and beans (a very important requirement in chili) AND it is so flavorful. Plus, I love that she serves it over Quinoa and Pine Nut Pilaf. Easy, healthy, and delicious...do yourself a favor and try this recipe during chili season!

Ina Garten's Kielbasa with Mustard Dip

 

I love all the recipes in this roundup equally, but if I had to pick a number one favorite, this recipe for Kielbasa with Mustard Dip is the hands down winner. I have made this recipe at least 10 times since I originally shared it. I tell everyone about it and they love it as well. It is EASY and simple. You just saute some kielbasa and whip up a batch of the mustard dip. The mustard dip has the zestiness from the horseradish and it is a wonderful dipper to have on hand. I find myself spreading it on sandwiches and dunking my fries in it. I keep the dip on hand because I absolutely crave it! Definitely make this for any party, (sometime in the future when covid isn't a threat) or safely at home for your family, and watch it disappear!

Ina Garten's Applesauce Cake with Bourbon Raisins and Bourbon Cream Cheese Frosting

 

 Mark my words, "I have NEVER made a dessert that was better than this." I mean it. Never!  Apples and raisins and bourbon are not my favorite things, but this cake is absolutely incredible. It tastes like something you'd find at the finest bakery or the winning dessert at a fine dining establishment. I was just so impressed with it. Everything about it is total perfection and the bourbon just takes it over the top!

Ina Garten's Fried Chicken Sandwiches with Buttermilk Herb Mayo (Shake Shack Copycat)

 

Everyone has their favorite chicken sandwich. Mine is the Fried Chicken Sandwich from Shake Shack, and thankfully for me, it is Jeffrey's favorite (Ina Garten's husband). Ina Garten bought the Shake Shack cookbook and I'm sure she tweaked it to write this magnificent recipe for a Fried Chicken Sandwich with Buttermilk Herb Mayo. She goes over all the basics, right down to the construction of the sandwich and which rolls to buy. This is an insanely delicious sandwich and one that would please the kids, as well as anyone else.

Ina Garten's Raspberry Baked Alaska

 

Another good thing about 2020, I tried my hand at making Baked Alaska and it is definitely delicious! Ina's version is made by placing vanilla ice cream (only the good stuff, Haagen Dazs), and Raspberry Sorbet on top of store-bought pound cake and topping it with a meringue. I need to work on my peaks, but this is such a treat! We all loved it!

Ina Garten's Sausages with Peppers and Onions

 

I'm very partial to sausage with peppers and onions and this recipe, roasting it all in the oven, is THE WAY to go! I highly recommend making this FLAVOR BOMB of a recipe and cooking the entire batch because this makes for a perfect family dinner and the leftovers are incredible.

 

 

 

 

2021 photo credit 

  2020 photo credit