Crown City Cooking 4 | Check the Label

Hot, Fresh and Ready!

The Crown City Cook and the legendary Rob Lee are back with an all new episode full of the good kind of cholesterol. At the top of the show, Dann breaks the silence on the truth behind Juicy Juice and Rob learns a thing or two about food allergies. What would you do for the last baby back rib? Hopefully not stab your sibling. Pizza Hut joins forces with Cinnabon, Papaya King is looking to expand and Washington State wants to ban all medicinal gummy candies!

 

 

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Crown City Cooking | Chicken in Mushroom Gravy

Another budget meal staple!

My father had an arsenal of chicken recipes that would impress any top tier chef. But that never mattered to my mother. Her all time favorite was chicken in mushroom gravy, which my dad happily made whenever she would request it. Generally, this recipe is for a large family or one guy who has way too much chicken on his hands. I have modified the recipe to make a small batch of this wonderful stuff.

 

Ingredients

  1. Four pieces of chicken with skin (dealer’s choice, i prefer thighs and drumsticks)
  2. Three small cans of creme of mushroom soup
  3. Chicken stock (optional)
  4. 1 package of button mushrooms
  5. 1 package of minute rice (optional, white rice was always my mom’s favorite side to eat with CMG. Something we still do to this day)

Instructions

  1. Add the three cans of creme of mushroom and half a cup of chicken stock to a pot. You can use a half cup of water if you prefer or if chicken stock isn’t readily available, the stock itself helps by adding extra flavor but you wont lose any of that overall if you decide to use water. Stir occasionally over high heat and bring to a boil.
  2. While the gravy heats up, take your raw chicken and give it a wash under cold water, pat dry with paper towels. Set aside.
  3. Take your packet of mushrooms, wash and pat dry before slicing. I prefer slicing my mushrooms to create the illusion of more mushrooms but you can treat them however you like. Quarter them, half them, rip the stem out and only use the bulb… the choice is yours! Set aside.
  4. Once the gravy is boiling, add the chicken and mushrooms and give a slow stir, making sure the chicken is completely covered by the hot gravy.
  5. Set the stove to low heat and stick a cover on the pot. Check occasionally to make sure the gravy isn’t simmering over the lid. You also want to make sure to stir slowly when checking the pot, this will help keep the skin intact.
  6. Let simmer on the stove for 1 hour and 45 minutes to 2 hours. The longer the better, this will ensure your chicken is fully cooked and super tender to the point it falls off the bone.
  7. Serve over white rice or whatever side you feel goes best with chicken in mushroom gravy. Enjoy!

Here’s a quick photo of my last batch. Though the chicken isn’t the prettiest bird on the block it was still incredibly savory and tender the whole way through. Make sure to share your photos with us if you should try this recipe at home!

Chicken in Mushroom Gravy w/ white rice

-CCC

 

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Mastermind Team’s Robcast 236 | Escape from Hobo Island

Prepare your mindhole for the best podcast in Baltimore!

Escape from Hobo Island
Escape from Hobo Island!

It’s all business mode at the top of the hour! Join the legendary duo as they finally discuss their past podcast endeavors. Rob explains how to Palpatine in the workplace while Dann continues to complain about everyday life. The Crown City Cook has stories involving cereal, chicken, and yet another food recall. No one is safe, not even our goldfish! Is the world ready for another Guy Fieri restaurant? These foodies say yes!

 

Meanwhile, Greg gets stuck on Hobo Island. 

 

Whether you stream now or download and listen later, you don’t want to miss the episode that’s one hundred percent free of E. Coli.

 

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Crown City Cooking | Fish in a Pouch

This recipe is virtually idiot proof… just make sure you don’t touch the stove!

 

Ingredients:

  1. A chunk of fish (dealer’s choice. I prefer skinless Alaskan salmon)
  2. Vegetables (dealer’s choice)
  3. Olive oil
  4. Salt and Pepper
  5. Aluminum Foil

 

Directions:

  1. Take a large enough piece of aluminum foil and curl it together to make a pouch.
  2. Drizzle the olive oil in the foil to help keep the fish from sticking.
  3. Place the chunk of fish inside the foil. If there is skin on one side of your fish, place the chunk skin side down. Optionally, you could marinate your fish in a variety of sauces for an hour prior to cooking.
  4. Scatter the vegetables in the pouch followed by a pinch of salt and pepper.
  5. Close the pouch making sure there are no openings.
  6. Put the pouch in a frying pan and cook on medium heat for ten minutes.
  7. Carefully open and remove the food from the pouch, avoiding any plumes of steam.

 

Teriyaki Salmon w/ mushrooms

 

With the various combinations you could create using this recipe, I thought it would be fun to share with you what I ended up making. This is skinless Alaskan salmon that I marinated for several minutes in teriyaki sauce with sliced mushrooms. It held a little of the marinade’s flavor but not much since I only let it sit for a few minutes, fortunately the mushrooms soaked up what ran off the cooking fish. Flaky and delicious in 10 minutes! Get creative when trying this dish at home and post your results in the comments!

Enjoy!

-CCC

 

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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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