Last week, I was fortunate enough to get my hands on some Grow and Behold beef bacon. Oh it was so good that David wouldn’t touch it with a ten foot pole! I first used it to make bacon and eggs (see the picture below) which were great but a bit too greasy. Next time I have to use the technique (shown here) of using paper towel to absorb the extra fat in the pan. After my bacon introduction, I went for Chef John’s amazing looking and purposefully misspelled Cajun Chicken Ragu. It has quite a few steps, but nothing particularly difficult, and it was absolutely fabulous! The Cajun spices made this a spicy dish, but in a flavorful and balanced way. Continue reading “Cajun Chicken Ragout (with beef bacon bits!)”
Last weekend I rotisseried Cornish hen for my family (and regrettably didn’t blog about it) so when I was asked to prepare Cornish hens for this weekend I decided to try out a different method. After some googling, I decided to butterfly them (sometimes called spatchcocking) and then BBQ them and the results were wonderful. Not only was the outside crispy and well spiced, the inside was moist (yes, even the white meat) and delicious!
Butterflying is a technique that requires removing the spine and then flattening the meat. This allows for the meat to lie flatter on the cooking surface and thus get cooked evenly and quickly. You can see a slightly horrifying but very helpful demonstration of the technique in this video. The recipe I used was slightly different than the one in the video but very similar.