Tuscan Chicken with Green Beans and Bacon

On July 29, 2020July 29, 2020 By Isobar ExpeditionsIn Italy, Recipes3 Comments

We have enjoyed many different styles of chicken dishes throughout our travels. Tuscany is known for its cooking and use of fresh ingredients, so we decided to create a Tuscan style chicken for dinner recently. Butterflying the chicken, technically called spatchcocked, is a great way to reduce the cooking time and still giving a crispy skin. Also, making an herb butter and spreading it underneath the skin and directly on the meat will also make sure that the chicken is moist and tender. We also sautéed some green beans with bacon to have with the chicken, which complimented the chicken extremely well. We decided to cook the chicken in a cast-iron skillet in the oven, but it works equally well on the grill. It truly was a wonderful meal.

INGREDIENTS

1 Whole Chicken – spatchcocked
8 tbsp Unsalted Butter – softened
1 tbsp Fresh Rosemary – chopped
1 tbsp Fresh Thyme – stems removed
1 clove Roasted Garlic – minced (unroasted garlic is fine)
Zest of 1 Lemon
1 lb Green Beans – trimmed
4 slices Bacon – cut into 1/2 inch pieces
1 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

To spatchcock the chicken, take a sharp knife or scissors and remove the backbone of the chicken by cutting down either side of the spine. Then flip the chicken over so that the interior is exposed and remove the breastbone by sliding the knife between the bone and the meat. This will allow the chicken to lay flat inside of the skillet. In a bowl, combine the butter, rosemary, thyme, garlic, lemon zest, salt and pepper. Using your fingers, separate the skin from the meat and spread about two-thirds of the butter over the breast meat. Spread the final third of butter over the exterior of the skin. Place the chicken in a cast-iron skillet and roast in an oven heated to 500 degrees. Cook the chicken for 30 to 40 minutes or until an internal thermometer reads 165 degrees. While the chicken is cooking, place the green beans in boiling water for about two to three minutes to blanch them and then immediately place them in ice water to shock them and cool them down. Remove the chicken from the oven and let rest for about 15 minutes while the beans are finishing. Heat the vegetable oil to medium-high heat in a skillet and add the green beans, bacon, seasoning the beans with salt and pepper. Sauté for about 10 minutes or until the bacon is crispy. Carve the chicken and serve with the green beans and bacon.

Spatchcocking (Butterflying) the Chicken

Look at How the Herbs Melt Into the Chicken Breast

The Food of Telluride, Colorado

On July 15, 2020July 15, 2020 By Isobar ExpeditionsIn Colorado, Food5 Comments

The town of Telluride has managed to keep a small-town feel despite being a popular destination for tourists. Excluding the restaurants that are located in the Mountain Village, there are only about 36 restaurants in Telluride. During our visit, which was obviously impacted by the pandemic, not all restaurants were open and some were only open for pick-up and not for inside dining. The town did make every effort to have as much outside seating as possible in order to allow for people to enjoy the scenery and still be able to enjoy food from the local restaurants.

Spicy Tempura Rock Shrimp with Shishito Peppers

Beers at the High Pie Pizzeria and Taproom

Typical of any resort area, restaurants of varying price ranges and styles of food can be found. There are casual restaurants as well as fine dining restaurants, but like almost anywhere in Colorado, even in more upscale restaurants, people tend to dress casual. We went to several restaurants during our short stay and enjoyed a variety of food. We also had a couple of glasses of wine at the Historic Bar in the Sheridan and a couple of beers at the High Pie Pizzeria and Taproom.

Winter Warmer Beer at the Smuggler Union Restaurant and Brewery

On our first night in Telluride, we enjoyed a wonderful Italian meal at Rustico where we had Caesar Salad and Spaghetti Rustico. For a more casual dinner, we ate Barbeque Ribs with Mac N Cheese at the Smuggler Union Restaurant and Brewery. On our final evening in Telluride we decided to splurge and have dinner at The National, which is a newer fine dining restaurant where we had spicy Tempura Rock Shrimp and a 5 Spiced Duck with a Fig, Sage and Pecan Pudding as well as a Sweet and Sour Huckleberry Sauce.

Ornate Ceiling in the Historic Bar at the Sheridan

Scrambled Eggs with Poblano Peppers at The Butcher & The Baker

Since we wanted to get and do some hiking early, we went out early and stopped for brunch before getting on the trail. The first day we went to The Butcher & The Baker and the following day we went to Baked in Telluride, both of which offered fresh baked food. We only ate one lunch in the Mountain Village as we spent most of our time in the town of Telluride itself. This was our second time in Telluride, but it has been a while and we certainly enjoyed the food and drinks that we had during our short stay.

Spicy Corn Pudding

On June 17, 2020June 17, 2020 By Isobar ExpeditionsIn Recipes4 Comments

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

INGREDIENTS

4 oz Unsalted Butter
2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
1/4 cup Shallot – chopped
1 Jalapeno Pepper – seeded and diced
3 Large Eggs
1/2 cup Milk
1/2 cup Half-and-Half
1/4 cup Yellow Cornmeal
1/2 cup Ricotta Cheese
1 1/2 tbsp Fresh Basil – chopped
2 tsp Salt
Black Pepper to taste
1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
1 tbsp Sugar – *Optional if your corn isn’t sweet

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.