Epic Portions

Author: John

  • Kitchen Equipment

    I don’t quite have all of my Super Bowl pictures put together yet, but sometime today or tomorrow I’ll have recipes and pictures for everything I made.  For now, here’s a list of products I swear by and that are found in my kitchen.  Oh, and keep in mind that I don’t bake.  Ever.

    Shun 8″ Chef Knife

    I receieved this knife for Christmas and it is incredible.  Cuts like butter, and includes a lifetime warranty.  Price tag is $129.99, but is well worth it.  If you’re serious about cooking you have to have a good chef’s knife.

    Cuisinart Food Processor

    I have owned a cheap food processor for the longest time, and I get exactly what I paid for.  Spend a few dollars if you’re going to purchase a food processor and you will not regret it.  A lot of people prefer the KitchenAid processor, but from experience and research I really have grown fond of the Cuisinart brand.   The 7 cup one will do you just fine for anything you need to do in your kitchen.

    Cuisinart DLC-10S Pro Classic 7-Cup Food Processor $99.95

    Toaster Oven

    I purchased a toaster oven a few months ago, and can count on one hand how many times I have used my microwave since.  Even toaster ovens that are lower in price have so many functions.  They can be used to make anything from rotiseree chicken to pizza, you can roast your vegetables in them (great for roasting garlic), and even heat up left overs so they don’t get all soft and nasty like in the microwave.  I currently have an Oster brand oven, and would reccomend sticking with a lower priced model.

    Oster 6290 6-Slice Toaster Oven $57.99

    Stainless Steel Pans


    I have a few teflon non-stick pans, but I do about 90% of my cooking in a stainless steel cookware. The few instances I use a non-stick are for things like eggs, pancakes, or fish.   I prefer stainless steel for just about every thing else.   Steel is especially good when searing meat, or any time you want a nice golden color on something. If you want to make a gravy or pan sauce, the process of which involves deglazing the pan, stainless steel is definately better.

    Speaking of cookware, you should always have a cast iron skillet in your kitchen.  These things last forever, and can withstand HIGH temperatures.  They are perfect for searing meats, frying, and many other things.  They also develop a natural non-stick surface which can take the place of your teflon.  You can get a good, quality one from your local hardware store, but it will require seasoning before use.  If you don’t want to mess around with that, they also well pre-seasoned ones at any place kitchen supplies are sold for a few extra bucks.

    A few more odds and ends…

    • Gas Stove – I’ve lived in apartments since I turned 18 so I’ve had to settle for mostly electric stoves.  Gas stoves give you the ability to control the heat of your food much better than electric and are just better, damnit.  I’m a little bitter about this.
    • Kosher Salt – You should never be cooking with table salt.  Get a box of kosher salt keep it handy for cooking
    • Spices – Look around your area for a shop that sells fresh spices.  If you have to use the store bought, that is fine, but I promise you will notice a difference if you buy fresh.  If you live in the Ypsilanti/Ann Arbor area, make sure you check out Spice Merchants in Kerry Town.
    • Thermometers – I always keep an insta-read for meat, and a normal thermometer.  If you’re just starting off, you NEED one of these to determine the temperature of your meats.
    • No Garlic Press – I don’t have any explanation or scientific research for this, but I never use a garlic press.  Anthony Bourdain once said “I don’t know what comes out of a garlic press, but it sure isn’t garlic”.  If you’ve seen Goodfellas, you should remember the scene of them cooking pasta sauce in prison.  Take your Shun and slice the garlic paper thin.
    • Heat-Resistant Spatulas – For some reason, stores still sell spatulas that melt under high heat.  Make sure if you are purchasing them, you make sure they are heat-resistant.
    • Meat Tenderizer – There are endless amounts of ways to tenderize meat, but I stick the good ol’ hammer looking model.  They are cheap, and get the job done.
    • Stocked Kitchen – There are certain ingredients you should always have in your kitchen.  Here is the best list I could come up with:
    • Basil
    • Oregano
    • Chili powder
    • Cayenne pepper
    • Paprika
    • Seasoning Salt
    • Garlic Power
    • Red Pepper (i like the red pepper flakes)
    • Cilantro (i like to use fresh but i don’t always have it laying around)
    • Black pepper grinder (NEVER the pre-grinded pepper)
    • Garlic
    • Lemon juice
    • Dried mustard
    • Olive oil
    • Vegetable oil
    • Parmesan cheese
    • Soy sauce
    • White sugar
    • Brown sugar
    • Tomato paste
    • Canned diced tomatoes
    • Chicken and beef stock
    • Vinegar

  • Beer Butt Chicken

    For those of you scared of roasting a chicken, wanting to wow your dining guest, or even just looking for an escape from grilling yet another burger; behold, the beer butt chicken!

    Ingredients:

    • Olive Oil
    • 1 Whole Chicken
    • Kosher Salt
    • Fresh Pepper
    • 1 Can of beer

    Also, if you want a little more flavor, rub the outside of the bird with this rather than just salt and pepper:

    • 1/4 cup of minced rosemary and crushed and minced garlic
    • 1/4 teaspoon each of cayenne pepper, paprika, garlic powder, onion powder, dried oregano
    • Ground coriander, cumin, and cayenne pepper equal portions

    Directions:

    1. Preheat the oven to 375 degrees; make sure that it is heated all the way, don’t throw the bird in to the cold oven. Check the temperature using an oven thermometer.2. Open the can of beer, take a good swig, and enjoy the cold refreshing drink

    2. If you take small drinks take another sip leaving just over half the liquid in the can. Resist the temptation of finishing what is left, you need this for the roasting. The beer will make the chicken exceptionally juicy and moist

    3. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted in the cavity, hence the name of beer butt chicken. Lightly oil, using enough to make the entire surface of the meat glisten, but not so much that you leave a puddle.

    4. Season the chicken well. Kosher salt and freshly ground peppers are all the seasonings you need. Most people go too easy on them, I say don’t be shy. See below for other seasoning variations.

    5. Place baking sheet with beer and chicken in the pre-heated oven. Word of advice: two sets of hands here are better than one! The chicken is done when the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are looking at any where from an hour to an hour and half, at the most. But don’t let the time decide the fate of your dinner guests; stick an instant read thermometer to make sure that you don’t undercook, or even worse overcook.

    6. Once the chicken is done, let the bird rest for 10~15 minuets so that your guest have time to view and wow over it 🙂 Okay, so this is to allow the juices to settle back into the meat, but there’s nothing wrong with impressing. Remove the chicken from the beer can using oven mitts and spring-loaded tongs. Be very careful, the can is still very hot. Again, two sets of hands are best.

    The end result, is roasted chicken without the usual hassle. Brown and crusty all over, juicy and flavorful inside; and some argue, superior to the standard oven roasted bird.

  • Corn Dogs

    Like corn dogs? Try making them at home. They are 100 times better than anything you can get at any store, carnival, wherever. This is Alton Brown’s recipe.

    Ingredients:

    • 1 gallon peanut oil
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
    • 1 (8.5-ounce) can cream-style corn
    • 1/3 cup finely grated onion
    • 1 1/2 cups buttermilk
    • 4 tablespoons cornstarch, for dredging
    • 8 beef hot dogs

    Directions:

    Special equipment: 8 sets chopsticks, not separated

    Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

    Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

    Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.