Corned Beef and Cabbage

Hey we're here! Hope you've been checking out Boston Twins... That kinda explains what we've been up to. But we're still here! We're still cooking when we can! And we look forward to being able to return to the cooking we love (and posting on here) in the coming months now that Ava and Colin are sleeping more (10 hours at a time!).

Corned beef and cabbage - we look forward to it every year. We got a nice, lean-looking 4lb flat cut corned beef and sliced off the layer of fat on the one side. That was key, in the past we've had corned beef that was too fatty, or the results too greasy from the fat. This one came out nice and lean.

We put the trimmed beef into our dutch oven with some halved boiling onions, a few garlic cloves, a bunch of tellicherry peppercorns, some mustard seeds, and three big bay leaves. We topped that with a can of Guinness and then filled in to above the beef with cold water. Heated that to a low boil, then covered and simmered for 3.5 hours.

Towards the end we started our veggies - first turnips, then carrots, then potatoes, and finally cabbage into a boiling pot that we had augmented with a couple scoops from that cooking liquid in the corned beef pot. When the veggies are ready, cut the beef against the grain, scoop out some veggies and apply some salt and margarine, dollop a dollop of dijon mustard next to the corned beef, and enjoy!



We loved how this lean version came out - VERY flavorful with little of that grease. PERFECT for leftover sandwiches!

Happy St. Patrick's Day! Slàinte!

Pan Roasted Herb Chicken

Chicken is our thing. We love cooking fish, and pork, and beef roasts, and steaks. But chicken is our go-to dish, the meat we do the most, and the one at which we are probably the best. And roasted chicken is our proverbial bread and butter.

We keep fine-tuning our methods - we tried this Julia Childs-sourced version, which came out fantastic. We've done Beer Can Chicken a few different times - comes out nice and juicy. We've done Grilled Whole Chicken - can't go wrong. All of these are great, but when we saw the method Cook's Illustrated used for their chicken (we were suckered into a subscription) - it made perfect sense.

The key to this one - remove the backbone so the chicken lays flat, stuff herb-butter-garlic mixture under the breast skin, and sear it first before moving it to the oven. Brilliant.

So that's what we did. Cut out the backbone on either side of a small broiler chicken (4lbs or less if you can get it) and lay it down, pressing it as flat as possible. For down the road: get some butter (1/2 stick) softening, preheat your oven to 450, and put a big skillet on the stovetop.



While that gets acquainted with room temperature for a few minutes - make the herb-butter-garlic by slicing and dicing up 2 garlic cloves, then dicing some fresh herbs - we used tarragon, oregano, and flat leaf parsley... a nice handful of all those. Then dice up some scallions (green parts) real thin and pile that all up on the cutting board. Sprinkle some kosher salt over that pile and a few grinds of pepper - and dice, dice, dice it all together. You'll know you have something good when you smell the results of your knifework.



Get that wonderful mixture into a bowl and add about 4 tablespoons of softened butter - and combine all of that into a paste with a fork. After combined, remove HALF of that mixture and throw that in a small bowl and leave it in the fridge until later.

Now, back to that chicken. Loosen the skin covering the breast from the "bottom" of the chicken with your fingers, and run your finger under the skin to separate from the meat. Then, take a nice sized dab (1tbls) of that herb butter and shove it under the skin on one side, pressing it down so it is spread evenly. Repeat on the other side.



After that, give the outside of the bird a salt-and-peppering, and then breast side down into your best, biggest, pre-heated-with-olive-oil skillet for a 6-minute sear.

After that, into your preheated oven as-is for 15 minutes, then take it out and turn that chicken over. Get that reserved herb butter out of the fridge, and rub it all into the seared up-side, including into those thigh and leg slices. Get it good and coated and then back into the oven breast side up for probably 20 minutes, but check your temp (looking for breast 165, thigh/leg 175).



And that's it... crispy, seared skin, really flavorful meat - buttery and herby! We made a pan gravy (we are big into perfecting gravy right now) and had it with some mashed potatoes.

Chicken Tortilla Soup

Ever wonder what to do with leftover chicken? Need a meal that gives you some warmth in these cooler autumn evenings? Chicken Tortilla Soup to the rescue! In the past, we’ve made good use of leftover chicken by making burritos or pot pies or chicken salad sandwiches. We’ve also made some soups before - but never this south of the border spicy soup!

Again, most of our recipes are to taste, so taste as you go and add spices when necessary. If you don't have all the spices, so be it... substitute something else or just leave it out.

Sweat 1 medium chopped onion in some olive oil over med low heat for about 10 minutes until translucent – no browning! Add 4 cloves of minced garlic and cook a couple minutes more. Add 8 cups of chicken broth along with at least 2 cups shredded cooked chicken and a 28oz can diced tomatoes. Bring to a boil and then reduce to a simmer.

Add the following spices: 1 tbsp dried cilantro (not coriander – and if you have fresh cilantro add a handful at the end of cooking), 1 tbsp cumin, 2 tsp chili powder, 1/8 tsp cayenne, 1 tsp Mexican oregano, 1/4 tsp ground chipotle, the juice of 2-3 limes and some salt and pepper of course! Let that simmer for 20 minutes to get the chicken infused with all the flavors.... then add about 16oz of corn and 32 oz of rinsed canned black beans. Let that come back up to a simmer and cook for another 10 minutes.



To serve, place some tortilla chips in the bottom of your bowl and ladle the soup on top. Garnish with some fresh cilantro, sour cream, cheese or avocado. The chips will get soggy and starch (and salt) up the soup nicely... Reserve some chips for crisp dipping too! If you have the time, instead of chips, you can slice up some soft corn tortillas and fry up some strips in canola oil for a fresh and crunchy garnish. Cheers to a new life for leftover chicken!

New England Clam Chowder

Why did we wait so long to make this chowder? No idea, but we're glad we finally went through with it. This New England Clam Chowder was easy to make and absolutely delicious!

We researched many recipes online before settling on a version of this one for The Cliff House Clam Chowder from The Cliff House in Ogunquit, Maine. How could we go wrong with that one, right? It had all the elements we saw on the other recipes - smokey bacon and sweet onions, cubed potatoes, clam juice and cream, and chopped clams, of course!



We altered the recipe only slightly by adding a couple stalks of minced celery and increasing the recipe by half - so 1.5 of the measurements in that recipe - but not exactly 1.5 of each ingredient...

And yes, we made the full-on "Cliff House Spice Blend" with these measurements: 2 tsps oregano, 2 tsps dried parsley, 1 tsps marjoram (we didn't have marjoram, so we added some Turkish Oregano instead), 1 tsps dill, 2 tsps thyme, 2 tsps basil, 1/2 tsp sage, 2 tsps rosemary, 1 tsps tarragon, 1/2 tablespoon all-purpose flour, crushed in a makeshift mortar. Stored in a resealable plastic bag to refrigerate, there is WAY more than you'd need for the clam chowder, but this makes a nice spice blend for anything savory you're making...


Boil the potatoes before hand... We diced the potatoes to 1/2-inch cubes and added those and the minced celery to COLD water, covered, and brought it up to a boil, then uncovered and they're ready in 5 minutes. Drain and set aside.

For the chowder, our updated ingredient list looked like this:

• 3 slice hickory-smoked bacon, minced
• 1 teaspoon butter
• 2 cups onion (one really nice-sized onion), minced
• 2 medium garlic clove, minced
• 1.5 teaspoon The Cliff House Spice Blend (see below)
• 1.5 tablespoon all-purpose flour
• 2 can clams (6-1/2 ounces) - WITH the juice reserved!
• 1 cup bottled clam juice
• 2.5 cups Half and Half
• 1 teaspoon white pepper
• 3 medium potatoes AND two stalks of celery, peeled, diced, and boiled.

This candle did nothing to stop the tears caused by that onion...

Then, we just followed their directions, our comments in bold:

In a heavy-bottomed dutch oven sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown - very important! Even if it does brown a little, don't scrape those brown bits up like you would in other deglazed sauces!.



Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Carefully watch the temp during this time - getting just the right simmer is tough with the 1/2-n-1/2. Add white pepper, potatoes and clams. Add the potatoes first, wait a couple minutes, then finally add the clams! Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once.

Absolutely delicious - the sweet, sweated onions and the salty clams with the smokey bacon is perfect. The creamy texture with the soft potatoes is great with a piece of crusty bread - or oyster crackers! Best part is that it's even better the next day... but what soup isn't?