Ramsey’s Chicken Supreme

 

I purchased the Master Class series; I don’t regret it. I’ve been watching many of the cooking classes and this is the first dish I made from the series: Gordon Ramsey’s Chicken Supreme. He made it with root vegetables but I opted for potatoes and raw carrots. The problem I usually encounter with a boneless chicken breast is that they are easy to overcook and turn out tasting dry. This method produced a very tender chicken breast. My daughter took a bite and said “thank you Gordon Ramsey.” So I would also like to say “thank you Gordon Ramsey” I know he will never read this but I appreciate his teaching methods.  I will use this method moving forward.

Ingredients:

  • 4 boneless, skin-on chicken breast
  • Sea salt
  • Freshly ground black pepper
  • 3 TBS grape seed oil
  • 4 garlic cloves, crushed
  • fresh thyme
  • 1 stick butter
  • 2 shallots
  • 1/4 cup brandy
  • 3/4 cup veal demi-glace (or chicken broth)

Directions:

Preheat oven to 425 degrees. Place a large skillet over high-heat and add grape seed oil. Lower the heat to medium and add garlic and thyme. Place the chicken breast, skin side down, in the pan. Don’t move chicken until skin releases and browns on the edges, about 4 minutes. Tilt the chicken to the edge of the pan, searing the sides, about 10 seconds per side. Flip the chicken and add 6 TBS butter. As the butter melts, carefully and continuously spoon it over the chicken, basting the skin until golden, about 3 minutes. Flip the chicken back to skin side down and transfer the pan into oven for 10 minutes, until golden brown and juices run clear. Remove from oven and transfer to a plate to rest. Drain the excess fat from the pan into a small bowl.

Place the skillet back over medium heat. Add shallots and remaining 2 TBS butter. Transfer garlic and thyme back into the pan. Stirring frequently, continue to cook until shallots caramelize, about 4 minutes. Lower the heat and carefully pour the brandy in. Be cautious of the flambe caused by the alcohol burning off. Scrap the bottom of the pan, add broth, salt and pepper. Cook a few minutes then pass through a sieve into a small pot. Push the shallots and garlic into the strainer through the sieve. Place back over heat and reduce for about 5 minutes. Drizzle sauce over chicken but be careful not to moisten crispy skin.

 

 

 

 

 

Spanish Rice

 

I need to get this recipe on the site before I lose the tiny slip of paper with the directions. This recipe comes from my friend Nathaniel. I came home from work one night and my boyfriend and Nathaniel were making fajitas. Homemade Pico de gallo and Spanish rice included. I’ve tried to replicate it a couple times but I do need to invest in rice cooker. For now, I make it the old-fashioned way with a pot on the stove. Note to self: do not use sushi rice for this dish.

Ingredients:

  • 1 can chicken broth (I used 1 cup because I but it n cartons)
  • 1 can water (again, I used 1 cup)
  • 11/2 cups rice
  • 1/2 can tomato sauce (1/2 of a 14.5 oz can)
  • 1 TBS garlic powder
  • Salt to taste
  • Garnish with fresh cilantro

Directions:

Place all ingredients in a pot, bring to simmer and cover until rice is tender (20-25 minutes); garnish with cilantro.

Lemon Cupcakes

 

Time for some quarantine baking. This pandemic is no laughing matter. Although, making the best of it by baking some delicious lemon cupcakes may make you feel better. This recipe was found on the website tasteandtell.com. I scored some Meyer lemons from my boyfriend’s neighbor and was really craving lemon cupcakes. I like how these are glazed instead of covered with frosting; makes them a little lighter.

Ingredients:

  • 1/2 cup + 1 TBS unsalted butter, at room temperature
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • zest and juice of 1 lemon
  • 1 cup sugar
  • 2 eggs

Glaze:

  • 1 1/2 cup powdered sugar
  • 2 TBS fresh lemon juice

Directions:

Preheat oven to 350 degrees. Use the 1 TBS butter to grease the insides of each muffin tin.

In a bowl, whisk together flour, baking powder, and salt, set aside. In another bowl mix together buttermilk, vanilla, lemon zest and lemon juice.

In a large bowl or stand mixer, cream the butter and sugar then add the eggs one at a time. Add 1/3 of the flour mixture, 1/2 the buttermilk mixture, 1/3 flour mixture, remaining buttermilk and flour until well mixed.

Place in prepared muffin tins and bake in center of oven for 20-25 minutes. Cool before glazing.

Place some parchment paper under the cooling racks, or something equivalent to avoid the big mess when glazing. Whisk the powdered sugar and lemon juice together and pour over the cupcakes. Let the cakes sit for 30 minutes before serving.