Category Archives: Meat

Barton Parsley

Saturday, 27-Jun-2015

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Rosemary Smoked Chicken

Okay, last night I grilled some chicken breasts on my charcoal grill/smoker. This had a slight twist to it. I washed and coated each breast with olive oil and then added a tad of salt and fresh ground pepper then I sprinkled the chicken with Mrs. Dash. That wasn’t the twist.

While out on my patio I noticed my rosemary shrub needed a little heavier pruning to get one branch out of the way of my path across the patio. I cut the limb off, stripped off some leaves and crushed them then added that to the chicken. The chicken then was covered and placed in the refrigerator for about thirty minutes.

When I placed the chicken on the grill I also placed the rest of that rosemary branch on the back of the grill away from direct heat. The rosemary started smoking and things were smelling good. After taking the chicken off the grill and trying this I’ve decided I’m probably going to have to replace that rosemary shrub before next year.

Barbeque Rub

Note:This is a reprint from Justin’s Journal October 12, 2002. There appears to be some problems with the old weblog’s PHP script retrieving the archives. Because I’m going to be doing barbeque this weekend I wanted this recipe available.

I’ve got some folks coming over tomorrow afternoon for a barbeque. Just a few minutes ago I finished preparing the pork shoulder roast for smoking in the morning. I mixed up about a cup of my special rub and covered this 4lb. roast with the rub, covered the roast with plastic wrap and put it back in ther refrigerator. I really should have done this about two days ago if I wanted a really superb barbeque roast but this will still be long enough for it to be a pretty doggone good barbeque.

I’ve got a friend who runs “The Deck Chef” website who has some very good rubs for sale but I like my own. If you won’t tell anyone else I’ll share the recipe with you. Shhh, though, remember this is a secret recipe.

  • 2 T. Sugar
  • 2 T. Brown Sugar
  • 2 T. Salt
  • 2 T. Ground Cumin
  • 4 T. Paprika
  • 2 T. Chile Powder
  • 1 T. Cayenne Pepper (maybe a little bit more Cayenne Pepper)
  • 1 T. Freshly cracked black pepper.

Just throw all these ingredients together in a bowl and then mix until the seem to be mixed about as well as they can be. Put this in a shaker of some sort and sprinkle liberally over your meat. It’s called a rub but there isn’t a need to rub this stuff in, it’ll ball up on you and not completely cover the meat. Just cover the meat with it, wrap it up in butcher paper or plastic wrap and put it back in the refrigerator at least overnight. Two days will make it better.

Sometimes I’ll add a little rubbed sage to the mixture, other times maybe a little rosemary gets added. If you have a favorite herb go ahead and add it to it. The key that I’ve found is, though, not to stray too far from this basic rub when playing around with different ingredients. You can add just about anything you want to give it your own special flavor just as long as one or two things is all that you add.

Tomorrow, around 7a.m. I’ll get up and go fire up the smoker. Around 8:30 I’ll put a cup of wet hickory chips on the charcoal, add water to a pan that will sit between the fire and the meat and then place the meat on the rack. Around 3p.m. the meat will be ready for the finishing sauce and at 3:30 it will be ready to pull from the bone and serve.

Good barbeque requires time… and a few bottles of beer.

Caribbean Chicken Breast

I’ve had a busy week and I’m anxious to spend a little time in the kitchen tonight. What’s on the menu? Caribbean Chicken Breast served with brown rice, a spinach salad and Gallo’s Twin Valley White Merlot 2001. Want the recipe for the chicken? Here ya go.

  • 6 oz. skinless, boneless chicken breast
  • 1 oz. ham, thinly sliced
  • ¼ of a banana
  • Lemon pepper to taste
  • 1 egg
  • 2 tbsp. flour
  • Small bundle of watercress

Flatten the chicken breast with a mallet. Roll the ham around the banana. Wrap the chicken breast around the ham and banana. Beat the egg and season with the lemon pepper. Flour the chicken breast and roll it in the egg mixture. Bake in a 325°F oven for about 20 minutes. Garnish with the watercress and serve it with the brown rice.

This makes one serving. Need more? Just add another chicken breast, another ¼ banana and more ham for each additional person.

This could also be served with a sweet and sour sauce but you might want to drink something else with it. I don’t think the sweet and sour sauce would go well with a white merlot. Maybe saké?

Rosemary Salmon with Almonds

Here’s a dish that I fixed the other night that Gerri and I really enjoyed. Even though salmon is an oily fish and its nutrition label shows that over half its calories are derived from fat it’s suppose to be good at lowering cholesterol, which is great for Gerri, but I just like it.

Rosemary Salmon with Almonds
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Quick and easy baked salmon recipe.
Ingredients
  • 1 - 1½ lbs Fresh Salmon fillet
  • 2 Tbsp Olive Oil
  • 1 tsp fresh lemon juice
  • 2 Tbsp Fresh Rosemary, chopped
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Kosher Salt
  • ¼ Cup Slivered Almonds
  • Non-Stick Cooking Spray
Instructions
  1. Preheat the overn to 450°F. Spray a cookie sheet with the non-stick cooking spray and place the salmon fillet skin side down on the tray. Combine remaining ingredients, except for the almonds, in a bowl and then spread evenly over the fillet. Sprinkle almonds evenly over the fillet.
  2. Bake the salmon about 15 minutes or until the color turns from translucent to opaque and fish just begins to flake with a fork. Do not over cook.
  3. Cut the fillet into portions down to the skin. Lift the fish from the skin with a spatula; remove to a plate. Serve this stuff immediately.

 

Depending on the serving sizes and the size of the fillet that you use this should server between 6 to eight people. Since there were only two of us, I used a significantly smaller fillet and adjusted the other ingredients to match. I served this to Gerri on a bed of steamed kale greens with mashed garlic potatoes and a bottle of Pinot Noir. The Pinot Noir really complemented the taste of the salmon.