Roasted Brined Chicken with Smashed Potatoes

Roasted Chicken with Smashed Potatoes and veges

Nothing is more comforting than roasted chicken. I decided to brine it last night using the recipe below. I am a big fan of brining as it makes the chicken so amazingly moist. The chicken was super tasty and just fell of the bone.  Chicken and potatoes is really an easy and comforting dinner. 

1 chicken

All brines use 1 gallon of water to the other ingredients

Southeast Asian brine

  • 1 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 bunch cilantro
  • 1-2 diced Thai chiles
  • 1 stalk lemongrass, coarsely chopped
  • 4 kaffir lime leaves
  • 4 star anise

Roast at 400F for 1.5 hours until chicken reaches the internal temp of 180F.

Smashed red potatoes These are terribly good and super tasty. The parmesan really makes it.

  • 8 red potatoes
  • cold water
  • 1 pot
  • salt
  • pepper
  • parmesean (little bit)

Boil potatoes until fork tender in salted water. Drain and smash with potato smasher on cookie sheet. Move smashed potatoes to pan with some peanut oil and a little bit of butter. Salt and pepper to taste. Toss in some parmesan. Cook until nice crispy brown on both sides.


Smashed Potatoes with Parmesean

Ancho and Cocoa Carne Asada

Ancho & Cocoa Carne Asada I saw this unusual recipe in the March 2009 Gourmet Magazine. The combination of the ancho chili powder, cocoa and cinnamon intrigued me.  The surprising thing is that these flavors are really nice and don't overpower the meat at all. This recipe is a very quick and tasty and unusual weeknite dinner!

  • 1 tablespoon ancho chile powder
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 (1-to 1 1/4-pounds) piece of flank steak
  • 1 tablespoon vegetable oil
  • 8 (7-to 8-inch) flour tortillas
  • 1 package of red cabbage (7 ounces)

* Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

Preheat oven to 350°F.

Stir together ancho powder, cocoa, and cinnamon.

Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.

While steak cooks, wrap tortillas in foil and warm in oven.

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

Serve steak with warm tortillas and coleslaw mix.

Coleslaw (made this up myself but inspired by a Bobby Flay episode I saw recently):

  • 1 package of red cabbage
  • 4-6 TBSP rice wine vinegar
  • splash of orange juice
  • some honey
  • salt
  • cilantro

Sliced Steak