Roasted Chicken with Rosemary & Garlic

This recipe comes from the book Breaking Bread in L’Aquila by Maria Filice. I really love this book and we pull it out all the time for recipes and ideas. The book was written to showcase the traditional foods of the L’Aquila region of Abruzzo, Italy. Proceeds from the sale of the book were donated to victims of the L’Aquila earthquake in 2009. I first heard about the book from the blog Life in Abruzzo, a great resource for all things Abruzzi. I will have to do a full post about both of these to give them the full attention they need.

Pollo Arrosto con Aglio e Rosmarino

Ingredients

  • 1 small chicken (We usually get a 5  to 6 pound bird)
  • 1/4 cup of extra virgin olive oil
  • 1 head of garlic (about 10 cloves), minced
  • 1/4 cup of finely chopped fresh rosemary (seriously, don’t even try this with dried rosemary)
  • One sweet onion
  • fresh ground pepper to taste
  • course kosher salt to taste

Instuctions

Preheat your oven to 375 degrees

Mix the olive oil, minced garlic, chopped rosemary, salt and pepper in a small bowl. You’re going to rub this all over the bird and give it a good covering. Also, slide you hand under the skin and rub this sauce under the skin. This really helps flavor the bird.

The official recipe doesn’t call for it but Curt likes to add a small sweet onion and some extra garlic in the cavity.

Cook the bird for 20 minutes per pound at 375. You will want to turn it over for the last 30 minutes. Therefore, for a 5 pound bird, you are going to cook it for 70 minutes and then flip it over and cook it another 30 minutes. Baste the bird periodically while it is cooking

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Let the chicken sit for about 10 minutes to rest and cool, then you can part it and it’s ready to serve. Enjoy!

Black-Eyed Pea Soup

Black-eyed peas are traditionally eaten for good luck on New Years Day in the Southern US. I also think they are great any time of the year. I haven’t tried it but I think you could substitute 2 cans of black-eyed peas for the fresh ones.

Ingredients

  • 1 pound dried black-eyed peas, rinsed, picked over and soaked overnight
  • 6 cups water, or more as needed
  • 1/4 cup olive oil
  • 1 yellow onion, chopped
  • 1 yellow onion, chop half and cut the other half into chuncks
  • coarse salt and freshly ground black pepper to taste
  • 1 green bell pepper, cored, seeded and cut into 1/2-inch cubes
  • 1-2 jalapeno peppers, cored, seeded and diced (if desired)
  • 4 large garlic cloves, coarsely chopped
  • 1 pound sausage (any type), cut into cubes
  • 1 14oz can of chicken broth
  • 1/2 bunch cilantro, coarsely chopped the leaves and stems
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoons dried oregano, crumbled
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger

Instructions

Soaked black eyed peas

Drain the peas and rinse under cold running water. In a large soup pot, combine the peas with the water and bring to a boil, skimming and discarding any scum that rises to the top.Add the 1/2 onion that you cut into chunks and 2 of the garlic cloves. Reduce to a simmer and cook, covered, 45 minutes to 1 hour, until the beans are tender but not falling apart: check occasionally and add water if necessary to keep the beans covered.

Meanwhile, heat the olive oil in a large Dutch oven over medium-low heat. Add the remaining onions and salt and pepper to taste and cook 6 to 8 minutes, until carmelized.

Add the green bell pepper and jalapeno peppers (if desired) and cook about 5 minutes, stirring occasionally, until softened.

Add the remaining garlic and sausage and cook about 5-10 minutes, until the sausage is brown.

Stir in the cooked peas, chicken broth, cilantro, cumin, oregano, coriander and ginger.  If you want it a little spicier, you can add a dash of cayenne pepper, chili pepper or some Cajun spice. Cover and simmer about 30 minutes, stirring occasionally. If you want the soup thicker you can either leave uncovered while you simmer or add corn starch.
Black eyed pea soup

Serve this alone or over steamed rice. It is also really good with cornbread!

This is an original recipe from Brian which is partly based on the Black Bean Chili.

Black Bean Chili

I’ve been cooking this for years and we love it. I found it in a cookbook that I got for Curt back in 1997. The book is “Cooking with Too Hot Tamales” and I gave it to him for our first Christmas.

Here are the ingredients:

  • 2 cups dried black beans, rinsed, picked over and soaked overnight
  • 6 cups water, or more as needed
  • 1 cup beer (or 1/2 can)
  • 1/4 cup olive oil
  • 2 small red onions, diced
  • coarse salt and freshly ground black pepper to taste
  • 1 green bell pepper, cored, seeded and cut into 1/2-inch cubes
  • 2 ribs celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 2-3 hot peppers diced – jalapeno or serrano peppers are best (if desired)
  • 2 zucchini, diced
  • 1 red bell pepper, cored, seeded and diced
  • 1 yellow bell pepper, cored, seeded and diced
  • 4 large garlic cloves, coarsely chopped
  • 3 tablespoons white wine vinegar
  • 1 small bunch Italian parsley, leaves only, coarsely chopped
  • 1/4 cup Chili Powder mix, recipe follows
  • 1 (12 oz) can diced plum tomatoes
  • 1 cup fresh or thawed frozen corn kernels
  • juice of 1 lemon

There is also a chili powder mix. Just mix these ingredients together and you can adjust this as you prefer:

  • 1 1/2 tablespoons ancho chili powder (or regular chili powder)
  • 1/2 tablespoon ground cumin
  • 1 teaspoons dried oregano, crumbled
  • 1/2 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse salt

There are a lot of things that go into this so take a list with you to the grocery store. I will also admit that you can add or delete ingredients as you see fit. I usually modify this on New Years Day to create a black-eyed pea soup. Also, it’s really helpful if you get all your ingredients ready before you start, otherwise you’ll be rushing to get them all cut and diced before you have to add them to mix.

Here are the general instructions:

First get your beans ready. You can use canned beans but why would you want to do that when beans are so easy to prepare. Follow the instructions on your beans to soak them and get them ready. Once you’ve soaked them, drain the beans and rinse under cold running water. In a large soup pot, combine the beans with the water and bring to a boil, skim off and discard the white scum that rises to the top.

Add the beer and return to a boil. You can use any kind of beer but Shiner is what I prefer. Reduce to a simmer and cook, covered, 45 minutes to 1 hour, until the beans are tender but not falling apart. Keep an eye on the beans and add water if you need to in order to keep the beans covered with water.

When you’re done, drain the beans in a colander and save the cooking liquid for use later.

While the beans are cooking your going to get the vegetables ready. The first part is essentially a sofrito base. To start, heat the olive oil in a large Dutch oven over medium-low heat and then add the red onions and salt and pepper to taste and cook for a couple minutes to get them starting to soften. Once they start to soften, add the garlic, green pepper, celery, carrot and jalapeno peppers and cook about 5 to 8 minutes, stirring occasionally, until these start to soften. Don’t over cook these vegetables because they are going to continue to cook while the mixture simmers. The original recipe has you cook them longer at this stage but the time you’re done, they are all mush, so I prefer to reduce the cooking time and keep the vegetable firmer.

Add the zucchini and red and yellow bell peppers and cook about 8 to 10 minutes longer, until all vegetables are nicely softened.

Now you are going to stir in 4 cups of the reserved bean cooking liquid, the vinegar, half of the parsley and the spice mix and bring to a simmer. Cover and simmer about 30 minutes, stirring occasionally.

Add the drained black beans, tomatoes, corn and lemon juice and cook 15 more minutes. To make it more soupy, add the beans a little earlier so they are softer and start to break down.

Stir in the remaining parsley and serve. You can garnish this with sour cream, scallions and some Monterrey Jack cheese.