Roasted Cornish Hens

posted in: Chicken, Miscellaneous | 0
baked cornish hens
Lucille's Bloody Mary Mix Baked Cornish Hens

When is the last time you enjoyed golden brown crispy Roasted Cornish Hens?  Finding and sorting through thousands of delicious recipes can keep you busy for days ... you'll find the majority of recipes recommend oven roasting the Cornish Hens at 350º - 400ºF for 45 to 90 minutes until you reach an Internal Temperature of 165ºF at the thickest part of the breast.  I recommend seasoning your next Cornish Hens with Lucille's Bloody Mary Mix spices - I guarantee you won't be sorry!!

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Pat Cornish Hens dry and rub Extra Virgin Olive Oil inside the cavity, on and under the skin.

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Season the Cornish Hen cavities, on and under the skin with San Francisco Mild.

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Cover the Cornish Hens with plastic and refrigerate for 3 hours.

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Preheat the oven to 375ºF and roast the Lucille's San Francisco Mild Bloody Mary Mix Cornish Hens for 60 minutes ± 10 minutes until the Internal Temperature at the thickest part of the breast reaches 170ºF.  The drumsticks and thighs should be at 180ºF.  Many recipes call for an internal temperature, at the breast, of 165ºF but I recommend 170ºF.  Rest the Lucille's Roasted Cornish Hens under a loose foil tent for 10 minutes before serving.  Serve with your favorite sides and gravy.  I'm partial to mash potatoes and corn.

Depending on your preference try Lucille's New Orleans Nippy where Mardi Gras meets Delta Blues with a little sizzle or Cajun Hot to capture the signature flavor of Southern Cajun cuisine and spice things up by bringing it up a notch!

Lucille’s New York Strip

posted in: Beef | 0
Lucille's New York Strip
Lucille's New York Strip - Smoked Low-and-Slow

No, it's not Prime Rib or Ribeye but a Lucille's New York Strip Roast smoked Low-and-Slow at 240ºF for 3 hours will leave you hankering for an extra slice or two!!  Costco carries USDA Choice Beef Top Loin (New York) Roasts usually $4 to $6 less per pound less than Prime Rib or Ribeye - but you'll find it hard to tell the difference between the different cuts as they'll all melt in your mouth when smoked.

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Trim any excess fat down to ¼ inch, rub the NY Strip roast with Extra Virgin Olive Oil, and a liberal amount of Lucille's San Francisco Mild Bloody Mary Mix spices.  Plastic wrap the rubbed roast and refrigerate overnight.

Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 240ºF with Pacific Pellet Gourmet BBQ Hickory wood pellets.  Hickory smoke the Lucille's seasoned New York Strip at 240ºF until the Internal Temperature of the roast at it's thickest part reaches 135ºF.  Rest the roast under a foil tent for 20 minutes before slicing against the grain and serving.

Serve the Low-and-Slow Lucille's Bloody Mary Mix seasoned Hickory smoked New York Strip with a to die for baked potato from the Char-Broil Big Easy Infrared Smoker, Roaster, and Grill (SRG), and a nice green salad.

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Smoked Spatchcock Turkey – MAK 2 Star

posted in: Turkey | 0
Smoked spatchcock turkey
Apple Smoked Spatchcock Turkey - MAK 2 Star

Apple Smoked Spatchcock Turkey in a MAK 2 Star Wood Pellet BBQ Smoker-Grill tastes spectacular!  I recommend using Pacific Pellet Northwest Apple Gourmet BBQ pellets.  From past experience I know you'll marvel at the results.  This is not the turkey you grew up with that was stuffed with your Mother's famous dressing handed down for generations and roasted in the oven at 325ºF for the better part of the day.  This is better!!

lucille's spatchcock turkey

spatchcock turkey

"Spatchcock", the process of removing the backbone and flattening the turkey, is also known as butterflying.  It's most commonly used for preparing chickens and Cornish Hens but if you've never used this method to prepare  a Turkey then you'll simply be amazed at how easy it is, the reduced cooking time, and the results.

For chickens and Cornish Hens using poultry shears to remove the backbone works great but for a turkey I prefer to use a large butcher knife to remove the backbone.  You may need to split the breastbone in order to properly flatten the turkey.

lucille's spatchcock turkey

lucille's spatchcock turkey

wrapped spatchcock turkey

Trim the spatchcoked turkey of excess fat and skin from your 16 pound spatchcocked turkey.  Rub the turkey On & Under the skin (breast, leg, and thigh) with Extra Virgin Olive Oil and season with a liberal amount of Lucille's Bloody Mary Mix.  Depending on your preference use Lucille's San Francisco Mild, New Orleans Nippy, or Cajun Hot.  I am finding that Lucille's dry herbs and spices produces an exceptional flavor profile on a variety of proteins but makes an authentic 1940s style Bloody Mary every time - and who doesn't enjoy a perfect Bloody Mary?

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Ready to be smoked spatchcock Turkey

 

smoked spatchcock turkey
Apple smoked Spatchcocked Turkey after 2½ hours

 

Preheat the MAK 2 Star pellet smoker-grill to 180ºF (smoke setting) and gently Apple smoke the 16 lb spatchcocked turkey for 2½ hours skin side up.  Increase the pit temperature to 325ºF until the Internal Temperature of the breast at the thickest part reaches 170ºF.  At this point, the legs and thighs should be at 180ºF or higher.  The spatchcocked turkey, which has more surface available for even browning will provide a nice crackly, crispy skin. Perhaps best of all, the 16-pounder will cook much quicker than an old fashioned roast in the oven.  Allow the turkey to rest under a foil tent for 20 minutes before carving and serving.

Remember that cooking times should only be used for estimates - always rely on the internal temperature of your meat, poultry, or seafood.  From start to finish it took 4½ hours ... smoked for 2½ at 180ºF and 2 hours at 325ºF.  Your times may vary.

 

Lucille’s Baked Salmon

posted in: Fish | 0
Lucille's Baked Salmon
Lucille's San Francisco Mild Baked Salmon

One Lucille's Baked Salmon filet a week ... that's what most physicians would recommend!  Fresh Wild Salmon is always preferred and is typically available from May through October while frozen Salmon is available throughout the year.

  • Wild Salmon:
    • Typically Pacific Coast varieties such as Coho (Silver), Sockeye (Red), and Chinook (King)
    • Common forms of salmon include fillets (probably the most readily available), steaks, and whole fish
    • Make sure your fresh salmon is firm, moist, and smells like the ocean
  • Farmed Salmon:
    • Atlantic salmon is generally farmed and are grown in pens near ocean shores
    • Farming has increased availability greatly and provides salmon at a cheaper price
Lucille's Baked Salmon
Seasoned Atlantic Salmon Salmon

You'll find that Lucille's San Francisco Mild Bloody Mary Mix provides a scrumptious flavor boost over traditional seasoning options!  Unfortunately this time of year I had to resort to frozen Atlantic salmon from Costo but with Lucille's Bloody Mary Mix as a seasoning the difference was negligible.

Preheat the oven to 350ºF.  Season the salmon filet with Lucille's San Francisco Mild Bloody Mary Mix or if you prefer to spice it up a notch or two then try using New Orleans Nippy or Cajun Hot!

Spray a shallow baking dish with a non-stick cooking spray and bake the seasoned salmon filets uncovered for 20 to 30 minutes until the internal temperature of the filet reaches 145ºF.  I prefer to use a digital Food Thermometer but you can always use the time tested method of inserting a fork into the salmon and twisting it gently.  The salmon should begin the flake when done.  Be careful not to overcook the salmon as it will turn dry.

San Francisco Mild Chicken

posted in: Chicken | 0
Lucille's <a href=Bloody Mary Mix San Francisco Mild Chicken" width="800" height="600" />
Lucille's Bloody Mary Mix San Francisco Mild seasoned Chicken Thighs

Why not spice up your next dinner entrée with Lucille's Baked Chicken Thighs. With the present increasing costs on everything, chicken is still a great bargain and who doesn't enjoy the flavors of poultry dark meat?  Although dark meat contains more fat than white meat, it’s not as big a difference as you might think and it’s this extra fat that gives it its juicy texture.

White or dark meat, chicken is nutritious and an excellent source of protein, niacin, phosphorous, B6, B12, Vitamin D, calcium, iron and zinc. Any way you slice it, chicken is good for you. So go ahead and add a little dark meat to the menu. It’s more nutritious and is lower in saturated fats than salmon, and leaner than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham.  It will also save you money. You can’t beat that!

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Lucille's <a href=Bloody Mary Mix chicken thighs" width="800" height="600" />

 

Trim the chicken thighs of excess skin and fat under the skin.  Seasoning just the skin does nothing for the actual chicken meat and is a common procedures called for in many recipes.  I suggest that you not only season ON but also UNDER the chicken skin for best results.  Especially since many people are choosing to not eat chicken skin anymore.

Peel the chicken skin back, as shown above, and lightly rub Roasted Garlic Extra Virgin Olive Oil on and under the skin.  Season the chicken with Lucille's San Francisco Mild, replace the skin, and also season the skin.  If you prefer to kick it up a notch, like chef Emeril Lagasse would say, use New Orleans Nippy or Cajun Hot !!

Wrap the chicken thighs in plastic and refrigerate for 3-4 hours.  Preheat your MAK 2 Star Wood Pellet BBQ Smoker-Grill to 350ºF using Pacific Pellet Gourmet Hickory wood pellets and bake the chicken for 45-60 minutes until the Internal Temperature reaches 180ºF,  Allow Lucille's San Francisco Mild baked Chicken Thighs to loosely rest under a foil tent for 5 minutes before serving.

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