SALT OF THE EARTH

There are so many types of salt available that you really owe it to yourself to try some.  By now everyone has heard of kosher salt and most will have some in their pantry.  Kosher Salt can be coarse or fine grain depending on the supplier.  Kosher Salt is a fine pure salt.  Here are some other types.

Sea Salt – As the name implies this is made by evaporating sea water.  On the coast of France this is a big business.  There are several types and color of sea salt.  The different colors are indicative of trace minerals in the water where the salt was produced.  Some will also have flavorings added such as Herbs De Provence or truffles.  I use these as a main salt or finishing salt depending on the quality and flavor.

There are many others such as rock salt that you have to grind or grate.  One of my favorite is Himalania Pink Salt from the Himalayas.  A light pick salt with a distinct flavor that is a great finishing salt.

Don’t forget other flavored salts – Wild Porcini, Smoked Salts and others too numerous to name.  Try some – you may just find a new way to flavor your food.

Baked Chicken

This is the easiest and best tasting way to cook Chicken or Chicken Breasts in the oven.  Once you have this down you can cook extra to have on hand for a myriad   of dishes.

Roast Chicken

I use the breast but you can use this method for the whole chickens and parts too.  Be sure to wash your chicken when you get home from the store.  Just put in a colander and run cold water over it to get rid of any surface bacteria or debris.  Pat dry and then:

Rub chicken with Olive Oil – do both sides if it is in pieces.  Then sprinkle with salt and pepper.  Finally add some DAVIS DUST or other seasoning to bring out the flavor.  Bake in a convection oven at 350 for about 1 hour or until the internal temperature is 165 - 170.  You can also bake in a regular oven but a convection will really crisp up the skin!  Yes I cock with the skin on and the meat on the bone.  It tastes better.

I usually do 4 - 8 breasts and then freeze several for later meals. 

Easy Chicken Curry

I use this recipe for a quick easy and tasty meal.  I usually get a rotisserie chicken for this but any left-over chicken or even turkey will work.  I also use cooked rice in this version.

2 cups of cooked rice

1 -2 cups of cooked chicken – cut up or torn into bite size pieces.

1 stock of celery diced

½ of an onion –diced

1 teaspoon Madras Curry

Olive Oil and butter

Heat a skillet to medium and add the oil.  Heat the oil and then add the celery and onions sautéing until tender.  Add the chicken and cook until the chicken is hot.  Add the curry powder and stir.  The curry will want to stick to the pan.  That is ok for a few minutes.  After that deglaze the pan with ¼ cup of Dry Vermouth.  Reduce the Vermouth – add the rice to heat.  Just before serving add about a tablespoon of butter and stir in.  Take off the heat and serve. 

Note – go easy on the Curry until you taste the dish.  Too much will be bitter and overpower the rest.  Better to add – you can’t remove it.