Crown City Cooking | Roast and Potatoes

The perfect family dinner. The hardest part will be peeling the potatoes.

 

The set-up at the CCC Compound

 

Ingredients:

Chuck Roast

Yukon Gold or Russet Potatoes (skinned and quartered)

Salt and Pepper

Directions:

  1. Season the chuck roast with salt and pepper. You could marinate the chuck roast in the fridge for an hour to 24 hours but results are still delicious if you are making this meal same day and have no time for marinades.

  2. Wash the potatoes under a cold tap, dry and peel.

  3. Slice the potatoes diagonally into thick disks. Slice two more times until you’re left with four smaller pieces.

  4. Pour a small amount of water into a baking pan, just enough to cover the surface of the pan. Line the pan with the quartered potatoes and finally set your roast in the center of the pan.

  5. Cover the meat with aluminum foil and bake in the oven for 30 minutes at 350-375 degrees. Technically speaking, it’s 20 minutes per pound but if you buy your groceries like the everyday person, this will usually work out to cooking for an hour to 80 minutes.

  6. At the 30 minute mark, remove the foil and continue to cook for an additional 30 minutes. The roast should come out medium rare with a light pink color. If you enjoy a well-done roast, cook for an additional 15 to 20 minutes at 375 degrees.

  7. There you have it Roast and Potatoes. Enjoy!

    Finished product

-Crown City Cook

 

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It’s Always Gully In British Columbia

What does a man, some pepperoni and three dozen seagulls have in common?

It’s a dreary Tuesday here in Baltimore. I’m sitting at my desk (day jobs suck) reading the news while I wait for a new pile of work to come in when I see the most random title on The Takeout:

If You Read Nothing Else Today, Read How Seagulls and Pepperoni Got A Man Banned From a Hotel

This led me to a CBC link with far more information than Kate Bernot had supplied. Seventeen years ago, a man was staying in British Columbia, at a hotel called The Fairmont Empress for a business meeting. Like all us kindhearted foodies, Nick Burchill brought a suitcase full of Brothers Pepperoni along with him for his friends who don’t get to dine on the cured meat regularly. Thinking that the meats would spoil without refrigeration, Nick placed the pepperoni near an open window in the hopes that the cold air would provide some sort of support. What happened next is like something out of Alfred Hitchcock’s movie ‘The Birds” if it had been directed by Mel Brooks.

Burchill left only to return several hours later to a room full of hungry hungry seagulls, ravaging the Nova Scotian delicacy. The room was destroyed, the gulls were belligerent and at least one member of the cleaning crew went home feeling queasy. Burchill was allowed to stay for the remainder of his trip but his boss received a letter a few days later explaining that his employee would not be allowed to stay at The Empress again.

Now, seventeen years later, after making an in-person apology and a gift of Brothers Pepperoni, the ban has been lifted and Mr. Burchill is allowed to stay at The Empress once more. I imagine the new management made a crack about how many guests he’s allowed to have stay with him.

To read the whole story in all of it’s silly glory, here is the link to the CBC article. What do you think? Personally, I’d rather have gulls in my room than a flock of no good pigeons.

-CCC

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Crown City Cooking | Uncle Matt’s Chicken Parm

Uncle Matt will put your mom’s chicken parm to shame.
As far back as I can remember, my Uncle Matt has always been a king among chefs. He practices simple, easy to do recipes that leave you craving more. Now, for the first time ever, we want to share one of his crown jewels with you: a simple chicken Parmesan recipe that will satisfy the entire family!
Ingredients:

-Four to Six Chicken Cutlets

-Breadcrumbs (I prefer San Giorgio brand)

-Fresh Sliced Mozzarella Cheese

-Three Eggs

-Tomato Sauce (dealer’s choice)

-Salt and Pepper

-Grated Parmesan Cheese

Instructions:
  1. Brine your chicken a minimum of one hour.
  2. Remove chicken from brine using paper towels to dry them off.
  3. Butterfly the chicken and use a meat mallet to pound the chicken until it’s good and flat.
  4. Crack the eggs in a bowl and whisk until the yolks are thoroughly beaten. Add a pinch to two pinches of the grated Parmesan to the egg mix, whisk one final time. In a separate bowl, combine the breadcrumbs with salt and pepper.
  5. Prep your cast iron pan (or any regular pan), this way you can go from dredging directly to cooking.
  6. One by one take your chicken cutlets and dredge them: dipping first in the yolk (allow the excess egg wash to drip back into the bowl before proceeding) and then the breadcrumbs and then place directly in the hot pan. If you flattened your chicken, the cooking process should take between 10 and 15 minutes.
  7. There are two schools of thought when it comes to sauce: you could either cook the sauce in the pan with the chicken or cook it in a separate pot all together. If you choose the former, make sure the chicken has been flipped at least once on both sides. You want the chicken to be near done before adding the sauce to the pan since the sauce won’t need much time to heat up.
  8. Add slices of mozzarella cheese last, allowing a few second for it to melt on top of the chicken before removing it from the pan.

Enjoy!

-CCC

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Crown City Cooking | Atwaters Review

Fresh ingredients and a charming atmosphere make Atwaters a can’t miss food destination.

Spent the weekend at a family wedding. Anyone from a big family knows this means good food and a lot of liquor, so it goes without saying I spent my entire Sunday in recovery mode. Once I was functionally able to face the outside again, a friend suggested lunch at Atwaters. For me this means the same lunch every single time I go there, a Turkey Dill Havarti sandwich minus the sliced apples.

For those that don’t know, Atwaters has been a Baltimore staple since 1999, serving incredible edibles from baked goods to fresh sandwiches made with premium ingredients. Currently, there are six locations across the greater Maryland area. For me, it’s the Canton location or bust.

All together it has locally farmed turkey, dill Havarti cheese, basil mayonnaise, horseradish coleslaw and lettuce on Irish brown bread. While Atwaters offers a myriad of food with brunch on the weekends, I’ve stuck with this sandwich for so long because it’s the freshest turkey sandwich I’ve ever eaten. Every ingredient’s flavor is present in every bite, meaning you will finish this sandwich sooner than expected.

Another great meal at one of my favorite local eateries. Get your own if you have the chance or are suffering from a night of drinking, smoking and dancing to the classic hits of the 90s. If lunch isn’t really your thing, they offer breakfast from 8 am to 10 am (something I have yet to experience) or dinner from 5 pm to 8 pm.

-CCC

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Crown City Cooking Recipe | Teriyaki Chicken

This Recipe’s Secret is in the Marinade.

One of my favorite things to cook is chicken. While I have a recipe for every poultry fueled occasion, it’s teriyaki I go back to most often. This is a quick and easy recipe you can make at home any time!

Ingredients:

4 to 12 pieces of chicken (dealer’s choice)

Teriyaki sauce

4 to 6 cloves of garlic

Instructions:
  1. Before you do anything… brine your chicken! I don’t know the true science behind it but I’ve watched enough cooking shows to know you brine your chicken (and some sea foods) in a bucket of salted water for an hour at the very least.
  2. After the brine process, remove the chicken from the water and dry with paper towels. Line the chicken in a large baking pan (glass preferred). Set aside.
  3. Chop or dice the cloves of garlic, putting all of the chunks in a bowl.
  4. Add teriyaki sauce to the contents of the bowl and stir. Let the sauce meld for five minutes before pouring all over the chicken.
  5. Wrap the baking pan with saran wrap and refrigerate for three to six hours. For best results, marinate in the fridge for twelve to twenty-four hours.
  6. Set your oven to 350 degrees. Place the chicken on an aluminum foil covered baking sheet before putting in the oven.
  7. Cook for one hour. Your chicken should come out plump and full of flavor.

 

Enjoy!

-CCC

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