TimeOut

I've had a busy few weeks and after finishing some work at home tonight, decided to cook a simple meal drawing upon my Southern roots.  For a few months now, I've been receiving a delivery of seasonal, locally-grown organic fruits and vegetables, and it so happens that this week I got turnips with the greens attached.  So, like any good Southern girl I decided to cook them in a slow simmer with a variety of flavorings.  Normally, the recipe calls for salt pork, or bacon but I didn't have any on hand so I just went with a combo of vinegar, pepper, hot sauce, brown sugar and salt.  To accompany my greens I made a simple roasted young chicken. 

What do you think?  Does it look tasty?  What comfort foods do you crave when stressed? 

Cheers,
Daos

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That looks delicious Daos ...

my favorite stress-food would be rabbit in a Flemish sauce or even pasta ... or some special chicken we bought from a French farmer ...

See you,

Filip

Is it tomato-based?  I love eating rabbit too (despite having pet rabbits as a kid).  I like rabbit in a stew with potatoes, carrots, onions, and garlic.

Cheers,
Daos

... carrots, onions, probably garlic and beer .... and i suspect my wife puts in loads of other stuff .... .

Dang, now i'm hungry again ...

Filip

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And healthy. Much unlike Ming's BLT post.

JerryW

This message has been edited by JerryW on 2010-11-02 06:41:52

...he probably doesn't eat like that every day -- or at least, every meal!

Cheers,
Daos

Daos, should be yummy....

Over these next few days I will slice some of it for sandwiches and salads.    I like meals that create leftovers, which I can use to make fresh, new things to eat.

Cheers,
Daos

That is one delicious looking chicken Daos! Yum!

All you need is a young chicken (3-4  lbs.), kosher salt, cracked black pepper, and olive oil.  Generously salt and pepper the cavity of the chicken; rub the oil over the entire chicken and sprinkle a good amount of salt/pepper over the whole bird.  Roast it at 450 for 1 hour for a chicken 3-3.5 lbs. or 1:10 for anything between 3.5-4 lbs.  Let it rest for 15 minutes before slicing.  Of course, the sky's the limit with flavorings you can use if you so desire.  Try stuffing the cavity with garlic, rosemary, and apples. 

Cheers,
Daos

I'll have to give it a try someday. But perhaps a taste of your homemade chicken will inspire me to create my own.

Thank you for the recipe, I definitely will have to try it someday, and I will let you know how much I enjoy it.

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... or two.

Cheers,
pplater.

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I am trying to perfect chicken wings, and then MW will really have something to sweat over!

Cheers,
Daos

...but can't be bothered to put that extra effort into my random weekday chicken!    It's a great trick though!

Cheers,
Daos

That chicken looks like it's cooked to perfection - juicy and moist.  Most chicken are overcooked and I cannot eat the white meat - too dry.   Your ingredients sound very yummy.  Bon apetite

Frrederick

...the white meat of my roast chicken or turkey (turkey is even tougher to cook properly, but I have a surefire recipe) and enjoy it.  A juicy piece of freshly roasted fowl (my favorite is duck) is a delight.

Cheers,
Daos

that roast chicken would make me feel really good. roast dinners have always been part of life for me and thats the biggest thing i miss about being on my own, sunday roasts. there's no point me cooking a roast chicken or leg of lamb as i'd never be able to eat it and i'd feel really pitiful sat at the table on my own with a solitary glass of wine so i stick to simple food.

a bit of succulent breast always did it for me Daos. nod nod wink wink say no more guv'nor

Graham

..anyway, Graham!

Nothing like cold roast lamb slices with freah bread and some good cheese and chutney the next day(s)...

The closest I come to comfort food is Rendang...but that takes hours! So by the time you get the comfort...you're over it anyway.

....that most of the lamb in those areas outside of Wales came from those skinny islands in the middle of nowhere. At least, according to their export departments...

I love cold roast leg of lamb. We usually buy a leg on the way to the house on the rainy, windy coast about 2.5 hours from home....roasts with the rain lashing the windows....some Abelour...and then cold roast in fresh rolls for lunch when fishing the next day....when can I retire????

 

I love my cold lamb on a baguette with jalapeno-mint jelly and brie.

Cheers,
Daos

...I think I already typed it somewhere, but slices of cold lamb, in a fresh roll/baguette, some proper cheddar, chutney and just-picked lettuce.

If you ever make it down here to Australia, Daos, you're not leaving until you've done: Mubcrab, Rendang, Pho, cold lamb...what else have we talked about? Prawns? Ice-cream?

They are some sort of weird prawn.  Looks like a cross between a Lobster and a horseshoe crab.  Lots of good things to eat in Oz (based on my constant Food Network viewing + discussion with Andrew during his visit).  I hope to visit Australia someday -- mostly to see you, Andrew, Pplater and all the other wonderful PuristS there. 

Cheers,
Daos

The are Balmain bugs and Moreton Bay bugs. Supposedly they taste different, but I eat Balmains so rarely, I don't think I'd know. Both are a form of lobster - Slipper Lobsters - not sure of the details or differences, but obviously the flattened (depressed) tail and the wide-flat antennae.

If you do make it, the other crustacean for you to try is the Yabby. A little fresh water cray. Able to be caught in creeks/dams and then boiled on the spot.