Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Wednesday, March 26, 2014

Coffee-Rubbed Roasted Chicken

I cannot decide if tonight's recipe was a hit or a miss.  I am a huge fan of a simple roasted chicken.  I believe it is the jewel of home cooking.  Delicious the first evening and then a plethora of possibilities for leftovers!
Back to tonight's recipe.  It was very moist and had an exotic, subtle, smokey flavor.  Yet, I just can't put my finger on why it borders on a miss.  It was not that there wasn't a sauce or gravy, because the meat was tender and juicy.  Maybe it was the rub.  It was sweet and smokey; but there was just something missing.  Maybe it needed a spice with some kick to stand up to the strong coffee.  So I will give it a "sitting on the fence' tie between a hit and a miss.

Balsamic roasted carrots and a small tossed salad completed the meal.

Coffee-Rubbed Roasted Chicken
printable recipe

3 T. finely ground fresh coffee
3 T. unsalted butter, softened
1 T. brown sugar
1 clove of garlic, finely minced
1 tsp. black pepper
1/2 tsp. fine sea salt
1 (3-4 lb.) whole chicken

Preheat the oven to 375 degrees.
In a small bow combine the butter, coffee, sugar, garlic, salt and pepper.

Spread the rub all over the cleaned chicken.

In a shallow dish, breast side up, roast for about an hour and a half until juices run clear.  Baste with pan juices every 20 minutes.

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