Chicken done. The burnt bottom is just the bacon grease on the edges. Neither bacon nor breasts were burned.
Disclaimer: No food was harmed in the making of the dish.
As served.
Sooooooooooooooooooooooooooo goooooooooooooooooooooooooooood.
You CAN be lazy and still end up with some pretty tasty dishes.
This dish was: High in protein, fats, fiber, and taste (uh, and salt).
Bacon goes a long way in insuring you get your calories in. You should vary the amount you use according to your goals (obviously).
ENJOY!
Steely, have you ever tried Pecorino Toscano cheese? Not Pecorino Romano. If you get a chance, its BEYOND good. Its a softer cheese but the flavor is ridiculous, I had it in Tuscany 2 months ago, freakin insanely good.
SteelyD, thanks for the corningware dish.
I would have thought the bacon would have burned before the chicken was done so that was a good tip. And you don’t need a lot of bacon for flavor.
Any chocolate recipes? Valentines Day or “Single Awareness Day” is coming up.
OG- I don’t bake 
No, really… I do OK cooking food, but I suck at baking…
Maximus-- Yes I’ve had that. Not for a very long time, however. When we had the meat store we got it in once in awhile, and when I was down near Philly we could get it.
I’ve never seen it up where I am now though.
I’m sure you can’t beat getting right in Tuscany!!! I’m jealous!
My new favorite thread. YOU ARE THE FUCKIN MAN.
Wow, this looks very nice and tasty. This is going right into my bookmarks.
Thank you for this fantastic thread. You should write a cookbook and make a million dollars.
[quote]SteelyD wrote:
Alright… Next up–
Sesame and Butter Roasted Lemon-Garlic Chicken and Green Beans
This is really tasty. As you can imagine, I’m a garlic freak, and this is loaded with nuggets of flavor.
The nutty, buttery, lemony, garlicky beans are the real star of the show.
I cannot be responsible for any orgasms at the dinner table as a result of this dish… or, can I? …[/quote]
Dear, Mr. SteelyD
I cooked my tribute to you today by trying your Sesame and Butter Roasted Lemon-Garlic Chicken and Green Beans. You are a God on earth! I'am cooking more of your recipes more often. Thank you! Enclosed is a little food porn of my own. Enjoy :)
[quote]Bone160 wrote:
SteelyD wrote:
Alright… Next up–
Sesame and Butter Roasted Lemon-Garlic Chicken and Green Beans
This is really tasty. As you can imagine, I’m a garlic freak, and this is loaded with nuggets of flavor.
The nutty, buttery, lemony, garlicky beans are the real star of the show.
I cannot be responsible for any orgasms at the dinner table as a result of this dish… or, can I? …
Dear, Mr. SteelyD
I cooked my tribute to you today by trying your Sesame and Butter Roasted Lemon-Garlic Chicken and Green Beans. You are a God on earth! I'am cooking more of your recipes more often. Thank you! Enclosed is a little food porn of my own. Enjoy :)
[/quote]
AWESOME!! Glad you liked it!! Looks like yours turned out pretty well! Good job man.
This thread wins.
I’m just wondering which recipe to try out first.
Hey Master Baster!
I was actually gifted with a Pork Butt Roast. (I have odd friends) any good recipes or suggestions besides baking it and hoping it doesn’t come out dry?
Well, aren’t you lucky!!
I usually do a ‘pulled pork’ type thing with those. Dry rub it with BBQ spices and let it soak in, then use your favorite BBQ sauce recipe and slow cook it in the oven (or even crockpot).
I’m talking like slooow cook at 275 or so for several hours. Keep basting.
I wish I had one handy, I’d go snap some photos… Now, I’m salivating thinking about pulled pork!!
[quote]SteelyD wrote:
Well, aren’t you lucky!!
I usually do a ‘pulled pork’ type thing with those. Dry rub it with BBQ spices and let it soak in, then use your favorite BBQ sauce recipe and slow cook it in the oven (or even crockpot).
I’m talking like slooow cook at 275 or so for several hours. Keep basting.
I wish I had one handy, I’d go snap some photos… Now, I’m salivating thinking about pulled pork!![/quote]
I do have a crockpot and I like your idea! Anytime I can cook something by ignoring it for a few hours is a great idea to me.
Steely D is alive and well, and working in the food-porn biz? Glad to see you back, take care chef.
“cooking while ignoring”, love that line miss OG.
Hey OG, how’d the crockpot dish come out?
ZMan- just been on the road a lot lately-- Southern Cally all last week.
I think I’ll try something hot/spicy next
[quote]SteelyD wrote:
Hey OG, how’d the crockpot dish come out?
ZMan- just been on the road a lot lately-- Southern Cally all last week.
I think I’ll try something hot/spicy next ;)[/quote]
It was great! I bought the BBQ rub and massaged that puppy, left it for an hour and then cooked it in some Jack Daniels BBQ sauce with some peppers. We cooked up some bacon cornbread (so bad but so good) and just grilled all day long and ate all day long.
It was great.
The roast cooked for about 6-hours and was so tender. I had enough to send some home with guests and still had some to cook into an odd frittata the next day.
Thanks for the suggestion! It was a hit
The North East Meets the SouthEast Meets the SouthWest with…
Broiled Cajun Cod and Hatch Chile Corn
You’ll need:
1 big assed Cod fillet (I used 1.25 lb)
Extra Virgin Olive Oil
Your favorite Cajun seasoning
Your favorite ‘hickory smoke’ flavoring
1 Leek
Corn kernals (frozen or fresh)
1 Red Bell Pepper
1 Hatch Chile
Garlic Powder
Something to Broil in
This one is very simple!— Here we go!
Put the cod in a broiling dish, iron skillet, pan, whatever. Douse with EVOO.
Note: You can use Striped Bass, Sea Bass, Haddock, or any other ‘firm’ fish. Striped Bass is what I usually use, but they haven’t come up the river yet, and season doesn’t open until Summer. Fresh store bought Alaskan or Atlantic Cod is just fine for now!