Tuesday, January 5, 2010

Ivey's roasted dinner

Ivey's roasted dinner
Ivey's is in the Connecticut Style kitchen preparing a delicious meal perfect for entertaining.
Classic Roasted Chicken
This one is a slam dunk, comes out perfect every time. If you don't have a roasting rack, put carrots, onion and celery on the bottom of the pan and place the bird on top. Roasted veggies always make a great side dish too.
1 Whole Chicken
1 Lemon, cut in half
3 Tbs. Magic Oil (sub w/ veggie oil or pure olive - not extra virgin)
Sprinkle Kosher Salt (approx. ¼ tsp.)
Sprinkle Sticks & Buds (approx. 1 tsp.) (sub w/Rosemary & Thyme)
Sprinkle Rub All Over (approx. ¼ tsp.) (sub w/garlic powder & paprika)
Preheat oven to 420-degrees. Rinse the bird and pat dry with paper towels. Place chicken on a roasting rack or over vegetables in a shallow baking pan. Squeeze the lemon all over the chicken. Pick out the pits. Drizzle the chicken with Magic Oil. Sprinkle with Kosher Salt, Sticks & Buds and Rub All Over. Roast for one hour. Let the bird rest under heavy-duty tin foil for at least 15 minutes before carving.
Racka Racka Lamb
Roasting at a high temperature will render this rack of lamb so juicy that you'll be licking your fingers! When buying your rack, look for one that is heavy for its size and has a generous layer of fat across the front. If you are buying from a butcher or the supermarket ask them to "French" the rack for you. That is to remove the meat between the bones at the top. It looks nice and makes the individual chops easier to pick up with your fingers. I realize that for the more polite of heart, eating with your hands is a big no-no but as far as I'm concerned, the only true way to enjoy lamb chops at home is to pick them up by the bones and really gnaw on them. Hey, I said I was a cook, I never said I was a lady. One rack will serve two people if you have generous side dishes. If you are really hearty eaters, I recommend preparing two. Also, pull out your digital probe meat thermometer for this one. I know a lot of you don't have one, get one. The perfect rack of lamb is cooked to perfection - in my opinion - at medium rare (an internal temperature of 145 degrees).
1 Rack of lamb
1 Tsp. Kosher Salt
2 Tbs. Magic Oil (sub w/ veggie oil or pure olive - not extra virgin)
1 Tbs. Sticks & Buds (sub Rosemary & Thyme)
1 Sprig Fresh Rosemary
Preheat oven to 420-degrees. Rinse rack and pat dry. Using a sharp knife, score the top layer of fat in a diagonal criss-cross pattern. Lightly coat the entire rack with the Magic Oil. Sprinkle the front of the rack with Kosher Salt. Sprinkle the front of the rack with Sticks & Buds. Weave the fresh Rosemary sprig throughout the tops of the bones. Place lamb, fat side up in a shallow baking dish on top of a selection of your favorite veggies. Insert the meat thermometer dead center, making sure not to touch any of the bones or the bottom of the pan. Set it for 145º. Bake until the thermometer beeps, approximately 25 minutes. Set aside and cover loosely with heavy duty tin foil for 10 minutes. Carve into chops and serve with mint jelly.
Roasted Brussel Sprouts
2 Pints Fresh Brussel Sprouts - rinsed and picked over
¼ Cup Magic Oil (sub veggie oil or pure olive - not extra virgin)
½ tsp. Kosher Salt
Preheat oven to 420-degrees. Place veggies in a mixing bowl or large zip baggie. Drizzle with Magic Oil, sprinkle with Kosher Salt. Toss gently to coat and dump into a shallow baking pan. Put veggies in 420° oven and check after 30 minutes.
Brussel Sprouts should be dark brown around the edges. If they are not well done enough for you, turn the oven up to 475º and roast for another 15 minutes. They're done when the edges are brown and veggies are easy to pierce with a fork. For variety, you may sprinkle shaved Parmesan cheese on top.
For a free sample of Ivey's seasonings, please visit http://www.iveysinmykitchen.com/

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