onion – THE DUDE OF FOOD

‘Calamari’ aka squid pasta

calamari –

noun – [ kal-uh–mahr-ee, kah-luh-; Italian

squid ( ). culinary term for

The other day I saw calamari rings for sale and said to myself, “Dude of Food, you don’t see calamari rings at this market every day, especially on sale, so take a good look” and I did. The rings still were still vibrant, colorful and fresh looking. I had been wanting to make a red sauce anyways so I decided to buy myself some calamari rings to toss them in the sauce.

Once in the kitchen prepared something similar to a semi spicy Arribbiata sauce with chopped tomato, garlic, onion, chili flakes and the usual assortment of spice suspects. In a separate pan I fried the calamari rings in some olive oil and set them on top of the spaghetti and sauce I had prepared. There was no wine in this sauce.
The dish was delicious and a photo is below.

So after this creation I went back to see how a dish like this was supposed to be prepared.

I read a couple of recipes and they recommended that I add a little sugar to my dish. Many folks do this to offset the tomato acidity but I never have and probably never will add any sugar to any of my sauces, coffee, tea or anything else I happen to be preparing, as I don’t have a sweet tooth and don’t like sugary things. The photos below are from other recipes I used to compare my mix to. Click on photo to link to their pages.

Other than that sugar difference, my recipe and process were pretty much on point. This is an easy to prepare dish that can be enjoyed by all. Go get in that kitchen and prepare a meal surprise for someone special.

Easy 1 pot Chicken with Mushroom Rice

Ingredients:

1 six pack of your favorite beer or 1 bottle of a favorite wine
1 cup rice
6 chicken thighs
8 oz tub of diced baby Portabella mushrooms 
1/4 onion
2 Tablespoons butter
1 Tablespoon minced garlic or 2 chopped garlic cloves
  Olive oil
2 cups chicken stock
1 cup heavy cream - optional
  chopped parsley - optional
1 cup peas - optional
  Salt and black pepper to preferred taste
  Herbs  (thyme, sage, tarragon, rosemary, paprika)

Preparation:

Pour your favorite beverage into a glass and collect your ingredients including pans and utensils. Remember to pick a pan large enough to hold everything at the end as we’re doing a 1 pot style.

Open the package of chicken and individually rinse each piece in cold water and pat dry with a paper towel.

Season your chicken with salt, black pepper, herb mix. Some folks put everything in a bag and shake the dried chicken in the bag. Dealers choice here but if your chicken isn’t dry it just makes a mess. I prefer the sprinkle on both sides method. Also don’t neglect your drink. Your beer might be getting warm.

Pour a little olive oil to barely cover surface of pan and heat on low-medium heat. When oil is warm, carefully place the chicken thighs bone down in the hot oil, cover and leave to fry for roughly 8 minutes. As the chicken heats more oils will be released. Flip and continue to fry on the skin side for about another 8 minutes. Both sides should be slightly crisped. I watch the heat process and if it looks too low or high I make adjustments. You want your be sure your chicken is cooked to at least 160′. I keep the heat on the low side and ride it as to not dry out the chicken. Keeping the pan covered traps the heat and cooks the chicken more thoroughly.

Remove seared chicken from oil, letting the grease drip back in pan, and set chicken aside for now. Do not refrigerate the chicken. Now is a good time to sip your drink or refill if needed. I always keep my beer close so I am easily reminded.

Keep the heat low and in the still hot and now empty oiled chicken pan add garlic, butter, parsley and onions and low simmer for 8 minutes or so. If adding peas add them now too. Still frozen is OK but I prefer if the peas have sat out on the counter for a bit and thawed. Once the peas have simmered for a couple minutes you can add the onions until they are nearly clear. Then toss in mushrooms.

When the veggie mix looks ready place already steamed rice in the pan and add chicken stock. Now would be when you would add the heavy cream if choosing to do so. The thing to do is de-glaze the pan as you stir in the added stock to the rice by giving it a gentle stir. Remember not to scrape metal spoons on non-stick pan bottoms when stirring. Use a flat wooden stirrer and don’t heavy hand the drag. I try not to use plastic utensils although I have a few good ones just in case. Let the whole thing simmer together for 5 minutes before adding the cooked chicken. Cover and simmer another 15 – 20 minutes or until it looks ready. Sprinkle some chopped parsley on top, cover and let sit for a couple more minutes while you top off your drinks.

Darned good.
Enjoy,
the Dude of Food

Growing tomatoes in urban gardens is fun summer gardening.

There’s much to be said about growing your own things to eat. A small strip of unused land behind our apartment has become our urban garden and that strip of land has brought large amounts of food and joy to our friends and neighbors.

“Using small parcels of urban land to compost, cultivate, care for and grow food to fortify our lives is a great way to unite people and nature in a wholesome and caring way. ” Peter Pearce aka the Dude of Food.

Peter goes on to say, “By prepared some dried up earth to be growing ready by weeding, watering and naturally fertilized with homemade compost we have created a meeting area for people to chat, have a drink, a smoking section and an abundant garden place to be at peace with nature all in one right in our back yard.”

“The main thing we have grown so far are tomatoes that are doing really well, but we have also grown potatoes, Lebanese mint, artichokes, white onions and bell peppers. We are trying to get a couple citrus trees going but I think they are stupid GMO controlled seeds that are having troubles getting past budding. We have also started nearly a dozen avocado trees and have donated them all to the community. It’s good fun.”

Peter goes on to say, “Our garden group has grown to include nearly 20 neighbors who all enjoy the space. Sometimes I make sangria and we all pitch in to keep the area maintained. Our group has expanded into a local landscape business where we help clear, care for and maintain other peoples gardens now too. All of our clients are over 70 and most over 80 years old.”

Take a look around your neighborhood and see if you might have some space that gets some sun and could use some plants. The power of watching things grow in nature and sharing with others is incredible and brings folks together.