Chef John says: Shortly before leaving NYC, I was introduced to a Mediterranean/Middle Eastern restaurant called Balaboosta. If you are in NYC you should definitely go, there isn’t a bad item on the menu. A must-order from here was the Brick Chicken. I don’t really get how the whole brick thing works and I don’t really care, all I know is it’s delicious. The skin is super crispy, the meat is juicy and that’s what matters the most. I recently came across a recipe so I decided to give it a shot.I found the marinade to be very flavorful but switch it up to your tastes. Just be sure to use the brick.It’s allllllllll in the brick.
4 garlic cloves, finely chopped
2 tablespoons fresh rosemary leaves, finely chopped, plus additional sprigs for garnish
2 tablespoons fresh lemon juice (about 1 medium lemon)
¼ teaspoon red-pepper flakes
3 tablespoons olive oil
One 4-pound whole grass-fed chicken, butterflied
- Combine the garlic, rosemary, lemon juice, crushed red pepper and salt. Whisk in the olive oil. Rub two-thirds of the marinade all over the chicken and under the skin.
- Prepare your grill for direct medium-low heat or heat a cast-iron pan over a medium-low flame. Place the chicken on the grill or pan skin side down. Place a foil-wrapped brick or a heavy cast-iron skillet on top of the chicken and cook until golden brown, about 10 minutes. Remove the brick and turn the chicken over. Place the brick on the chicken again and continue to grill until the chicken is golden and cooked through, about 10 to 15 minutes longer.
- Transfer the chicken to a platter and drizzle with the remaining marinade.
This is a super simple breakfast potato recipe. I don’t really have measurements because this is all by taste and what I have in the fridge or pantry. It takes no time at all, incredibly easy and is the perfect hangover cure. I highly recommend topping with an egg over easy and using lots of hot sauce. – ts
5-6 small potatoes (any potatoes will do)
1 small red bell pepper chopped
½ large yellow onion chopped
seasoning (whatever you have on hand) options:
- fresh herbs like thyme or rosemary
- dried oregano (make sure to squish dried oregano between your fingers to release the seasonings before using)
- chili powder
1-2 scallions chopped green and white parts
2 cloves garlic minced
salt, pepper, and cayenne pepper to taste
- Boil water, and then boil potatoes for about 8-10 minutes or until tender
- Drain and let cool while you chop the bell pepper, onions, and garlic
- Heat pan with olive oil, and then add garlic. Let cook about 45 seconds or 1 minute, until fragrant. Add peppers and onions and sauté for a few minutes. Season the veggies with salt and pepper.
- While peppers and onions cook, slice potatoes up to about ½ inch slices. Add potatoes to pan along with all seasonings. Cook for about 20 minutes. Top with fresh scallions. Serve hot with hot sauce and fried egg over easy.
Because they’re adorable, that’s why.
Other than as side dishes on some high-falutin* Cooking Channel shows, I had no experience with baby carrots until I bought them on my last trip to the Whitton Farms stand at the Memphis Farmers Market 2 weeks ago. Obviously, I had to purchase them because I purchase anything tiny or orange (Go Vols!), but I was delighted to find out that they are not only cute as crap but really freaking tasty too.
The Chef gave these a good olive oil and herb bath and roasted them until they were like little bite-sized candies. Cooking them at this high temp makes every bit of them soft, right down to their little green hats.
Serve these up alongside the Zucchini Crudo and the Seared Scallops with Mango Vinaigrette and you have an embarrassment of farm-fresh riches. Whitton Farms, you’ve done right by us once again.
3 bunches of baby carrots
salt and pepper to taste
1.5 tbsp chopped herbs (sage and rosemary are great choices and they make the house smell amazing)
- Preheat oven to 400.
- Toss carrot with oil, then salt and pepper, then herbs.
- Roast for 20 minutes.
- Eat with your hands. So much more fun that way.
*Many thanks to Carly whose blog came up first when I googled “What does the word falutin’ mean?” It does my heart good to know that the pressing Google issues I face are being taken care of by people who I already know.
The Chef likes to make this when he has leftover herbs. I can’t ever use all of the fresh herbs I buy before they go bad, so having something constructive to do with them really quiets my inner OCD, and that I appreciate.
This oil is great for bread-dipping, for drizzling over steak or fish, or for basting chicken or veggies with while grilling. In short, it’s your all-purpose driz.
handful of thyme
handful of oregano
handful of rosemary
1/2 cup of live oil
- Add all ingredients to saucepan.
- Simmer for 20 minutes.
- Store in bottle and driz when necessary.
Head to the store, pick up produce that looks good and create a recipe. That was my plan for last night, and since spring is in the air (70 degrees in NYC today you better believe I am inappropriately showing leg at work!) and the veggies are looking fine, it was an easy task. I grabbed some swiss chard, onions, herbs, and boomers; mix it with cheese, cream, egg, and bacon and dinner is served! I am calling this a “tart” because that sounds much more modern than quiche even though it basically is a quiche. I served this with a Kale Salad. This recipe is pretty close to Liz’s but with some extra nummy-ness.–ts
1 shallot, minced
2 cloves garlic, minced
Handful rosemary chopped
4-6 ounces bacon (about 8 slices) chopped
1 bundle Swiss chard chopped ribs removed
Large handful mushrooms
1 large onion chopped
1 heaping cup heavy cream
Salt and pepper to season
4-6 ounces gruyère cheese, grated (I filled a bowls worth of grated cheese)
1 deep tart shell, pre-baked in a 9-inch pan
- Pre-heat the oven to 375°F. Cook bacon in large pan, remove from pan and set aside, also reserve bacon grease.
- In same pan add some bacon grease, sauté and fry the shallots until soft and translucent. Add the garlic and cook for one minute. Then add a little more bacon grease and sauté onions and rosemary on low-medium heat for about 5-7 minutes. Then add mushrooms and sauté for another 8 minutes or so. Add swiss chard and cook until wilted (about 5 minutes). Season everything with salt and pepper.
- Meanwhile beat the eggs together with the cream. Season with salt and pepper.
- Combine sautéed veggies with almost all of the cheese.
- Add a little shredded cheese to bottom of the tart shell, then fill it with all the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30-35 minutes. Remove from the oven and cool. Serve at room temperature.
Well everyone, it’s that time of year again – The Gras. No, not the shirtless-Stephen-Graw variety, but the Mardi Gras. In its honor, the Nums have decided to hit you with some quintessentially Nawlins seafood recipes. This is one that Dot has pulled out many times, and it’s so buttery and satisfying that we know you won’t be disappointed. (Come to think of it, someone may have said that about The Shirtless Graw before, but that’s neither here nor there…)
This recipe originally hails from the much-regaled Heart & Soul Junior League cookbook under the name “Baked Shrimp Douglas,” but that frankly sounds too proper for a day that’s characterized by beads and boobs, so we took it down to plain ole English. Laissez le bon temps roulez! (I know that’s French and therefore a bizarre choice to follow-up a sentence about “plain ole English,” but I may have had too many Hurricanes, so don’t you judge me.)
2 lbs fresh medium shrimp, peeled and deveined
1 cup (2 sticks) butter, melted
1/3 cup Worcestershire sauce
3 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground red pepper
1 clove garlic, minced
- Preheat oven to 350.
- Combine all ingredients and place in 13x9x2 baking dish.
- Bake uncovered for 20 minutes or until shrimp turn pink.
- Serve in ramekins with Caesar salad and crusty French bread for dipping. This sauce is fatty-goodness gold, so you’ll want to be able to sop up every bite.
The Chef likes to experiment… wait, that sounds wrong. What I mean to say is that he doesn’t like to cook the same thing twice. Unfortunately he is SOL when it comes to these taters because they are the bomb. (I’m sorry. That term is stupid and incredibly 1998, but it felt right, so I went with it.)
As Alton Brown would say on the hilariously hosted Iron Chef America, “the chef is here to offer his most succulent variations,” and so it is with Nummy. Here The Chef provides both the basics and some extra jazz for when you’re feeling frisky. My personal favorite is the horseradish, but I can lick a bowl clean no matter what kind is on the menu.
Wasabi Mashed Potatoes
6 Idaho potatoes, peeled
2 cup of half and half
8 tablespoons of unsalted butter
4 tablespoons of wasabi paste*
salt to taste
- Cut potatoes in half and place them in a pot of well-salted water. Bring to a boil and cook until potatoes are easily pierced with a knife.
- Drain the potatoes and return them to the pot.
- In a saucepan, heat butter, half and half, and salt until the butter melts. Pour over potatoes and mash together.
- Gently fold in the wasabi paste*. Season with salt.
*To make the other versions, simply substitute the items below for the wasabi. You’ll want to add them a little at a time until you’ve found the perfect amount for your taste. You can also use unpeeled red potatoes for these recipes for added texture and color.
Rosemary garlic mashed red potatoes
- Rosemary and garlic
- Lemon and thyme
- Goat cheese and chives
- Blue cheese
- Pesto (1 tablespoon)
- Dijon mustard
- Truffle oil
- Roasted garlic
- Horseradish and parmesan
- Cooked crawfish tails
- Fresh dill and sour cream
- Caramelized onions
- Green onions, parsley and capers