It's A Mary Shelly Kind Of Dish - Learning To Cook Blog at Allrecipes.com - 298199

Learning To Cook

It's A Mary Shelly Kind Of Dish 
 
Feb. 25, 2013 3:00 pm 
Updated: Feb. 28, 2013 6:03 am

Don't you just love it when you can't decide exactly what to make for supper, but you start making it anyway? I started out by taking steaks out of the freezer. The box from Capital Meats says, "Beef Strip Steaks." There is no telling what part of the cow they came from, but I can tell you that they are not New York Strip Steaks. Caveat emptor. I knew I had some canned apricot halves left over from making last night's dessert. I was thinking about how to throw this all together when I thought it would be nice to have the starch side and the main course cook together and save some time, energy and dishes. I thought about those stupid steaks again. I have to use them up, but for some reason, apricots and beef was not doing it for me. Especially beef that has been injected with saline and plum juice. Caveat emptor.

 

Chicken thighs! My daughters wanted me to go to the store and get shampoo and conditioner anyway. Will they learn to tell me a few days before they run out? Probably not until they're scolding their own kids! Steaks went into the refrigerator for use tomorrow. I got to the neighborhood Murphy's and they only had one package of thighs. I could have bought Perdue thighs, but they were $2.68 a pound as opposed to $1.69 a pound. So I got a package of thighs and one of legs.

 

I took the apricots and buzzed them with the immersion blender. Then I added half a medium onion, one jalapeño, three cloves of garlic and buzzed that all up. Two Tbs. mango chutney joined the party along with a couple ounces of buttermilk, one tsp. of freshly ground cumin, [a generous 1/4 tsp. of ground allspice] and some salt and black pepper. It smelled good and tasted good. Right now the thighs and legs are marinating in the Frankencot sauce. Muhahahahaha!

 

Next, I will take two cups of chicken stock, a teaspoon of curry powder and bring it to a boil in a saucepan, then pour it over a cup of uncooked basmati rice in a 9 x 13 baking dish. I'll cover that with foil and put it in a 400F oven for 30 minutes. Then I'll remove the foil, arrange the chicken on the rice and continue to bake for another hour, uncovered. The marinade will get some brown sugar added to it, or honey [and vinegar (apple cider?)] and then I'll drizzle it over the rice and chicken. I wish I have some scallions! I'll have to keep an eye on the rice so it doesn't go dry.

 

I think I'll steam some green beans and some small batons of carrot, and then just as they get tender I'll toss them in a skillet with some butter and garlic, salt and pepper.

 

For dessert we'll finish off the Apricot Streusel cake I made last night. I used to make it frequently, when I lived in Germany! Muhahahahaha!

[Ok. Dinner is over and the analysis begins. There must be some changes made. First, the rice did not need 30 minutes of cooking before the chicken joins it in the oven. It was mush. Very flavorful mush, but not the texture I like. Next time the chicken will go in the baking dish, the rice poured between the chicken pieces and the boiling liquid over that! Then sealed with foil and baked 30 minutes, opened up and backed a further 30 minutes. Second, though I like bone in chicken for its flavor and moisture, I think this is a great application for boneless, skinless chicken breasts. They are sure to stay moist with this cooking method.]
 
[What went right. The flavors were very good. I'd say still in the tweaking stage, but very near to something you would serve and be proud of. I might put some fresh ginger in the marinade next time. Maybe a little toasted sesame oil for depth. I might put just a bit more vinegar or some lemon juice. It needed a bit more acidity.]
 
Comments
Feb. 25, 2013 3:11 pm
Yes indeed, buyer beware. I've got to see my steaks before I buy them. Particularly for marbling.
 
Feb. 25, 2013 4:17 pm
I don't think there was any marbling on these at all. I suspect it was some kind of bottom round or maybe even that glutamate treat meat product. I obviously had more dollars than sense.
 
Feb. 25, 2013 4:33 pm
Dinner sounds pretty darn good to me! So does that leftover dessert. I'm like bd.weld - if I can't see the steaks (or really any meat for that matter) I don't buy.
 
Feb. 25, 2013 4:52 pm
Dinner sounds good,i like to see what i'm buying also.
 
Feb. 25, 2013 5:22 pm
Dinner was good. The marinade was really good. I forgot to mention that I put about a 1/4 tsp. of all spice in it as well. I think this would have been better on the grill.
 
Feb. 25, 2013 5:31 pm
My grandfather owned a butcher shop so I am a meat snob. I can remember standing at the meat counter looking at the diagram of the cuts of beef and, smart mouth that I can be, asked the man behind the counter to show me where NY is located and also Kansas City. He was not amused. Have you noticed lately they are coming up with more and more names that do not relate to any cut of meat and slapping them on dubious cuts? Caveat emptor, indeed!
 
Feb. 25, 2013 5:39 pm
BSM, the really sad thing is that I did butchering in a small ma and pa store in Golden Valley, Mn back in the 80's. Rear quarter was T-bone and NY strip, then came Porter House. Or you could strip out the Filet Mignon. Then came the Sirloin, the Sirloin Tip, Rump Roast, Then the Top and Bottom Rounds, Eye of Round, finally the rear shank. If I remember correctly, the Flank Steak came from the rear quarter, and the brisket and skirt came from the front. It's been a long time, and I was never professionally trained. I just picked it up from my buddy who bought the store from his Uncle and was trained by him.
 
Feb. 25, 2013 7:12 pm
The marinade sounds amazing! I have some boneless chicken breasts in the freezer . . . note to self - next week's menu!
 
Feb. 25, 2013 8:02 pm
It was a happy mistake when I opened two cans of apricot halves instead of one for the cake I made!
 
Feb. 28, 2013 6:03 am
Very interesting, I like the sound of this recipe.
 
 
 
Click to Change your Profile Picture
Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Hobbies
Gardening, Camping, Hunting, Reading Books

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States