Oven Butter Poached Shrimp

A similar version of this recipe exists on this blog.  This version is a bit lighter, who am I kidding, one less stick of butter isn't really lighter.  To amp up the flavor I toss in chopped garlic and wine to make things a bit tastier.

Cooking with wine is a no brainer, use any good wine you'd drink that doesn't break the bank.  Added bonus when you cook with a wine and serve it at the table there's a pairing that magically happens on the palette.  I used a Pinot Grigio, but Pinot Gris or even Chardonnay will work.

I use large shrimp for this as they have better flavor and are easier to eat.  The 21-25 size are ideal for this finger food...not a fine dining experience, but casual dining where you grab it by the tail and enjoy.  Be sure to have a bowl next to you to catch the remaining tails.

Oven Butter Poached Shrimp

• 2 lbs large shrimp
• 3 sticks unsalted butter
• 1 c dry white wine
• 1 t kosher salt
• 1/4-1/2 t red pepper flakes
• 1/4 c minced fresh parsley
• 3 cloves garlic minced

Preheat oven to 375f

Wash and shell/devein the shrimp leaving the tail on.

Gently heat butter until just melted.  Add wine, salt, pepper flakes to taste, parsley and garlic.  Whisk to combine.

Place shrimp in a 9X13 baking dish.  Pour over butter mixture.  Bake 20-25 minutes until no longer pink and cooked through.  

Ladle into bowls. Serve with crusty bread to soak up the luscious poaching liquid.

Crispy Mustard Roasted Chicken - not my recipe but tasty still

OK, Ina Garten better known as the Barefoot Contessa is one of my favorite cooks on TV.  This recipe took a few tweaks to make it really move from good to incredible.  The recipe is Crispy Mustard Roasted Chicken and it really is quite tasty.

There are two hints to make it better.  First is take it easy with the salt, the breading calls for 2 T salt.  I was leary of that much, but followed the recipe as directed.  Way too salty. Second iteration I cut it back to 1/2 teaspoon and the results were perfect.

The other hint is that as this is't fried but is baked using the convection bake cycle on your oven yields a much crispier crunchy topping that is well browned.

Overall I give this recipe 4 out of 5 possible starts.  Why only 4?  Well the adults in the house loved it and raved about it.  The kids, not so much.  I'll reserve this for dinner parties with adults as it really is quite tasty.

Easy Coq au vin (chicken stewed in wine)

Coq au vin is literally rooster (cock) cooked in wine.  Its a classic French peasant dish that is oh so very tasty.  Of course when you use an old rooster, its all tough as it is an old bird.  My version is using regular store bought chicken parts that are generally from young birds.  The meat is infinitely more tender and as such doesn't need to soak in wine forever to marinate and break down the meat.

Of course I cheat even more by buying already whacked chicken parts at Fresh & Easy Neighborhood Markets.  I use both the chicken thigh and chicken breast.  Both bring different flavors to the dish more like you'd get with a whole chicken.  Also its damn easy which is a good thing in my book.

This version also is heavily influenced by Janna who asked about cooking with flavored salts on another post.  Yes, indeedy, I used my sel gris aux herbes in the marinade and did not regret it one bit.  Yowsa- its some good stuff there Maynard.

Easy Coq Au Vin

• 1 2 lb package chicken breasts
  
• 1 2 lb package de-boned chicken thighs
  
• 2 c red wine (I used a shirah/cab blend from Callaway Crossing)
  
• 2 t fresh cracked black pepper.
  
• 2 t sel gris aux herbes (substitute herbs Provence and sea salt)
  
• 2 T fresh garlic - chopped
  
• 8 sprigs fresh thyme
  
• 1 c flour
• 1 T black pepper

• 1 yellow onion halved then sliced
  
• 1 stalk celery with tops (approx 1c chopped)
  
• 1 carrot chopped
  
• 1 t +/- sel gris aux herbes to taste
  
• 1 t fresh cracked black pepper
  
• 2 bay leaf
  
• 1 -2 14oz cans chicken broth
  
• 
  
• 8 oz cremini or similar small dark mushroom - halved
  
• 1/2 c fresh chopped parsley
  

In large non-reactive bowl place one layer of chicken some of the sel gris, garlic and a couple of sprigs of thyme.  Repeat until all chicken is in the bowl.  Add the wine it should just cover the chicken.  Cover bowl with cling film and set in refrigerator to marinade at least 2 hours.

Pull chicken from marinade and pat dry on paper towels.  RESERVE MARINADE. 

Heat saucier over medium high heat.  Add extra virgin olive oil and heat til shimmering.   Dredge dried chicken pieces in the flour, knocking off the excess and sear all sides until nice deep brown.  You will need to do in batches so as not to crowd the pan in order to get a good sear instead of steaming.  As each batch is seared put on a platter until you are ready for them.

Add the onion, carrot and celery with a bit more oil if needed.  Cook 5- 10 minutes, stirring and scraping the bottom of the pan as you go.  When onion is translucent add the reserved broth.  Cook and scrape the bottom of the pan until all the browned bits are removed.   Cook about 5 minutes or until liquid is reduced by half.  

Add reserved chicken.  Add enough chicken broth to just cover the chicken.  Cover and reduce heat to simmer at least 1 hour.  Or you may cover and put in 325 oven to simmer 1 hour.  Add mushrooms and simmer 15 minutes longer until cooked through.

Remove lid and stir in parsley, cook 1 minute.  Serve in bowl with mashed potato or boiled potato on the side.