Thursday, July 15, 2010

6 Degrees of Separation or Roasting a Chicken

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Ok, you are going to have to stay with me here while I explain the title of this post. According to wikipedia : "Six degrees of separation (also referred to as the "Human Web") refers to the idea that everyone is at most six steps away from any other person on Earth, so that a chain of, "a friend of a friend" statements can be made to connect any two people in six steps or fewer." How does a chicken figure into this?

Here we go...

Kathy Gori over at Colors of Indian Cooking was having a 1 year Blogiversary and was giving away a vertical, ceramic chicken roaster. She had discovered it when Paula Wolfert (another of my cooking crushes) gave her one for her anniversary (marriage not blog). You can read the story here. Anyhow, I signed up to win this puppy because I always wanted to use one. Lo and behold I WON. I received my new gadget and planned on making dinner with it.

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Stay with me...

I woke up this morning and was bored. I drank some coffee, took out a chicken to roast on my roaster so that it could defrost. Did morning stuff. I then picked up the Damn Good Food: 157 Recipes from Hell's Kitchen cookbook by Mitch Omer (my newest BFF and cook crush). I had wanted to read it ever since I got it. I also thought that perhaps I could find a BBQ sauce to slather on the chicken. This cookbook is awesome. Not only do the recipes rock but Mitch's story is the type that keeps you reading until the end. Did I mention that I still want more of those ribs that he makes? I suppose I did in my last post about Peanut Butter.

Ok, I am getting there...

As I am reading Mitch's story he mentions PAULA WOLFERT!

" I’ve been in this business for more than 35 years, and have been fortunate enough to cook for, and cook with, some very incredible people like Jacques Pepin, Paula Wolfert, and Giuliano Bugialli, to name a few. I got to study in Louis Szathmary’s library, and worked in some very good restaurants in Oklahoma, San Francisco, Boulder, Colorado and of course, Minneapolis. I have taken some knowledge from each experience and used it to guide me throughout the years."

PAULA WOLFERT (my idol) and the woman responsible for tonights dinner and the chicken roaster (well, she didn't invent it but she gave it to Kathy and the rest was history). Mitch Omer my new idol (I only have 3 right now. Mitch Omer, Paula Wolfert and Rick Bayless". I feel they cook real food and not pretentious, besides the point stuff.) Sorry, Rick Bayless isn't part of the 6 degrees. As a matter of fact, Dr Food rudely pointed out that it wasn't even 6 degrees but more like two.

So, did you get the amazing connection? Life is so cosmic. Wanna see the chicken?

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All basted and ready to go. I made Honey-Chipotle Barbecue Sauce to baste the bird with.

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Bird all tan and ready to eat. The pan is still in my sink "soaking" and if you come clean it for me I will feed you leftover chicken (if you are reading this today otherwise you might get sick if you are reading this next week).


I also made a Black Bean recipe from the cookbook which was meant to go with Huevos Rancheros but they looked so good I thought they would go swell with the chicken.

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Buy this cookbook and make these beans!

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My only dilemma was which chili powder to use...

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or

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Penzeys won.

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There ya have it. I think I even confused myself on this post. I think I need a nap.
Honey-Chipotle Barbecue Sauce

2 tablespoons peanut oil
1/3 cup honey
1 (7-ounce) can chipotle peppers, with adobo sauce
3 tablespoons balsamic vinegar
1/3 cup Rose's lime juice
1/4 cup coarsely chopped cilantro
3 tablespoons coarse-ground mustard
3 large cloves garlic, minced (2 tablespoons)
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon kosher salt

Pour peanut oil into a 1/3 cup measure, and pour into a food processor fitted with a steel chopping blade. Measure honey into the same 1/3 cup measure (oil residue will keep honey from sticking). Add honey, chipotle peppers, adobo sauce and balsamic vinegar. Process until smooth. Add remaining ingredients, and process until well blended.

Place sauce in a container with a tight-fitting lid and refrigerate. Makes about 3 cups.

10 comments:

  1. I love the stand up chicken and your sauce is amazing!

    Bon appetit!
    =:~)

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  2. I like your writing, funny! I will save this sauce recipe, sounds awesome.....

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  3. Let me get this staright:

    You know Cathy (1 degree)
    Cathy knows Paula (2 degrees)
    Paula knows Mitch (3 degrees)

    Wait, didn't you post a picture of you and Mitch in an earlier blog post? That would be one degree. :) I wonder if any of them know Rick......

    Anyway, all I know is I came home to a wonderful dinner. That chicken is my new BFF.

    Dr. Food

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  4. Love this post:) The chicken and the beans look just perfect!

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  5. Oh Man!!! I'm loving the way that bird just sits up and says howdy! Six degrees indeed! I'm so glad the roaster got to you in one piece! You and I are going to have to fight over Rick Bayless...because I'm absolutely crazy about everything he does for exactly the same reasons you are.
    Your meal looks fabulous and I'm very awed by that amazing looking copper pot!
    Now you've got to try some of those Rancho Gordo beans. Think of the dinner parties we could throw if there weren't about 3000 miles between our houses.

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  6. Thanks everyone!

    Kathy, we would be dangerous if we lived near each other. I need to get my hands on some of those Rancho Gordo beans.

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  7. Six degrees indeed, I read your blog, I read Kathy's....hmmmm I see a connection here. The chicken looks amazing also!

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  8. Beautiful bird! I've always loved vertical roasting. Congrats on winning!

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  9. what an amazing bird!! it looks incredibly delicious!!! your seasonings just sing and I have never tried that cooking method but it certainly looks like it works!
    cheers
    Dennis

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