Archive | June, 2011
Chicken Under A Brick
So why would you want to cook anything under a brick? This was my question before I found out what it meant to cook chicken under a brick.
Basically, when chicken is cooked in a hot skillet with a heavy object on top of it (over foil, of course) it creates a really crispy exterior to the chicken while the interior remains juicy.
No, I don’t actually use a brick. Although, I did the first time, and after making a special trip to the hardware store just to purchase one- sigh.
Actually, any heavy object will do. What works best for me is to place the chicken in a heated skillet with oil and cover it with foil. Then I place a slightly smaller cast-iron skillet on top of the foil to create the weight of a brick. Try my Chicken Under A Brick Recipe below:
Reincarnating The Leftover
Here is what I love best about Chicken Under A Brick (other than the juicy flavor). I cook more chicken than my family will eat- only a breast or two extra. Then store the extra chicken in the refrigerator to pull out a couple nights later to chop up into my Spanish Paella.
Combined with a slightly-spicy chorizo and some shrimp, the chicken is now reincarnated into one of my family’s favorite dinners. It’s one of my favorites too because it requires only one pan… and my favorite pan at that- the “paella”.
If you don’t have a paella pan, any large skillet that can be transferred to the oven will do. No rubber handles, though. If you’re in the market for a paella pan, check out my favorite paella pan below.
Spanish Saffron can be found in the grocery store and from stores like Trader Joe’s. It can also be purchased in bulk.
Chicken Under A Brick and Spanish Paella are both on the menu this week from The Organized Cook Weekly Meal Plan System. Still not sure “what’s for dinner tonight”? Then ask yourself “what’s for dinner this week” and let The Organized Cook do the planning for you.
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I know I’ve created an easy Father’s Day recipe when I can get away with using only one pan. In fact, in exactly 8 minutes on YouTube, I demonstrate how to make my Open-Face Steak & Egg Sandwich with Pan Gravy using only 5 ingredients and 1 pan. The gravy recipe came straight from my grandmother.
Open-Face Steak & Egg Sandwich with Pan Gravy
- Steak, sliced thin
- French bread, 1-inch slices
- Season steak with salt & pepper
- Place bread slices on plate
- Heat a few tablespoons oil in medium non-stick skillet over medium-high heat
- Cook steak, flipping once, until brown on both sides then transfer to bread slices
- Fry eggs until medium then transfer atop bread and steak
- Add a couple more tablespoons oil or butter to pan
- Add flour and saute until flour browns (will look like peanut butter)
- Very slowly pour milk into flour while whisking
- Stir until desired consistency- add more milk if too thick or more flour if too thin- (you want the gravy in the pan to be slightly thinner than how you want it on the plate)
- Serve gravy spooned over the top of sandwich
If you’re looking for adorable Father’s Day cards to print yourself, check out free Printable Father’s Day cards from HGTV: (click on image)
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