When it’s too hot to cook—or you’re too busy—these easy, no-cook ideas can turn a store-bought rotisserie chicken into a satisfying meal.

Rotisserie Chicken Dinner Ideas

The simplest way to make a meal of a rotisserie chicken was once witnessed by Marion’s sister at Costco. A fellow customer purchased his chicken at the store, proceeded to the store dining area and sat down and started eating it. I don’t remember now if some utensils or perhaps a soft drink figured into the meal or not. [click to continue…]

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Cuisipro Twist Whisk

Our limited kitchen counter real estate means we try to edit our kitchen tools pretty ferociously. But one tool that has earned a place is the Cuisipro Twist Whisk.

The Twist Whisk was originally created to beat eggs and cream. If you love the hands-on part of whipping cream or egg whites, this, plus a copper bowl, will make the task lighter. [click to continue…]

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Brined with bourbon, vanilla and hoisin sauce, then coated with a spicy Carolina rub and oven-baked, these country-style ribs are tender, juicy and bursting with complex flavors. Recipe below.

Country Ribs with Vanilla-Bourbon Brine and Carolina Rub

My first encounter with ribs was oven-baked. Our family did not do barbecuing. That—the standing around a grill on a summer day, while Dad sipped a cold one and worked the flames—was a thing that did not happen. [click to continue…]

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Cookina reusable, nonstick cooking sheets make grilling, cooking and cleanup simple.

Reusable Non-stick Grilling Sheet

Some things are just made for grilling. Chops, steaks, slabs of eggplant. In my experience, though, fish is not. No matter how carefully I scrub the grate on my charcoal kettle or how much I oil it (and the fish itself), the delicate flesh of even comparatively sturdy fish such as salmon often sticks. So I was delighted to be introduced to Cookina reusable nonstick cooking and grilling sheets at the International Home + Housewares Show this spring. [click to continue…]

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Technical-Difficulties

No technical difficulties. Life is just being a little too interesting right now to put together a post. Everybody’s okay, but there is just way too much going on. I won’t bore you with details or excuses (and I think any litany of excuses should be required by law to end with “and the sun was in my eyes”). I’ll just say come back next week for a fresh recipe.

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What we eat doesn’t just affect our health—it affects the health of the planet. Two recent articles highlight serious food production problems and possible solutions.

Albertus_Verhoesen_Chickens_and_park_vase

Want to help improve the planet’s health? Eat less beef and more chicken. That’s the assessment of James Hamblin’s most recent piece for The Atlantic, “Meats: A Health Hierarchy.” He backs it up with some powerful numbers, like the fact that farming cattle produces about four times as much greenhouse gas as does poultry or fish. To explain the impact of this much greenhouse gas, Hamblin quotes Scott Faber, senior vice president for government affairs at the Environmental Working Group: “If every American stopped eating beef tomorrow and started eating chicken instead—which I don’t expect—that would be the equivalent of taking 26 million cars off the road.” [click to continue…]

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Recipes for a delicious 4th of July

by Terry B on July 2, 2014

Looking for recipe ideas for your July 4th celebration? Here are a number of our favorites from the Blue Kitchen archives.

Grilled Asian Flank Steak

July 4th is at the apex of grilling season in the United States. It’s practically written into our constitution that every household shall cook out of doors on this day. So I’m going to start this post with ideas for the meal’s centerpiece. [click to continue…]

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Peugeot Paris Pepper MillAn ingredient that appears in more recipes than not here at Blue Kitchen is freshly ground black pepper. Why freshly ground? Whole peppercorns ground in a pepper mill deliver much more flavor than the pre-ground stuff in tins. When I grind pepper over a pan of simmering food on the stove, the fragrance rises up to meet me, much the same effect of adding any spice to a pan.

Grinding your own pepper also allows you to control its coarseness or fineness, from crushed for steaks and chops to finely ground for delicate sauces. [click to continue…]

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A new cookbook shows how easy it is to turn your grill into a pizza oven. Grilling gives this Pizza with Red Sauce, Sausage and Arugula a crunchy crust and a nice, slightly smoky flavor. Recipe below.

Grilled Pizza With Red Sauce, Sausage and Arugula

With our friends Melody and Jeremy, we are about to embark on a study of home pizza making, which has been hampered only by my dislike of turning the oven on when the weather is hot. So it was fortuitous that the other day in the mail we received a review copy of a new cookbook, Patio Pizzeria: Artisan Pizza & Flatbreads on the Grill. [click to continue…]

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The simple pleasures of dining at the bar

by Terry B on June 22, 2014

For attentive service with a side of good dinner conversation, try snagging a seat at the restaurant’s bar.

Rootstock Wine & Beer Bar, Chicago

Friday was our wedding anniversary. When our dinner plans suddenly fell through, we happened to be near Rootstock Wine & Beer Bar. We were offered a perfectly lovely table or seats at the bar. We chose the bar.

Just to clarify, I’m not talking about eating bar snacks in a bar. No wings, jalapeño poppers or clever little sliders. That’s a different experience, fun in its own right, but here I mean dining at the bar in a place that serves a chef-driven menu. [click to continue…]

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