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.

Southwestern Vegetable and Pasta Salad

On July 1, 2020July 1, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We barbequed some Memphis style baby back ribs the other week and decided to pair them with a southwestern vegetable and pasta salad. The flavors of the southwest are actually pretty complimentary to some southern style meals as well. It is a pretty simple salad and can be done with a variety of pastas that catch the dressing like orecchiette (little ears), bowtie, or small shells. It is also a great vehicle for a variety of vegetables, so feel free to mix it up and make it your own.

INGREDIENTS

1/2 lb Orecchiette Paste – cooked to the package directions
1 Yellow Pepper – grilled, skins removed, and julienned
1/2 Red Onion – sliced
3 Tomatillos – diced into bite-sized pieces
1 cup Corn Kernels – fresh or frozen that has been thawed
1/4 cup White Wine Vinegar
1 canned Chipotle Pepper
1/2 cup Extra Virgin Olive Oil
Salt and Pepper to taste

Vegetable and Pasta Salad Paired with Ribs

INSTRUCTIONS

In a large bowl, combine the pasta, yellow pepper, onion, tomatillos, and corn. Place the vinegar, chipotle pepper, and olive oil in a blender and blend until smooth. Season with salt and pepper. This recipe creates more dressing than is needed, so slowly add the dressing to the pasta, being sure to toss the pasta and vegetables until coated.