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It’s a slow moving, chilly-outside, cozy-inside kind of day, one where I don’t really feel like stepping out of doors at all, and I have a hankering for some good old fashioned belly-warming comfort food. Specifically, what I have a hankering for is a nice juicy herb-roasted whole chicken alongside some black truffle-gruyere macaroni and cheese and horseradish brussel sprouts.
I’ll chop up a few tablespoons each of cilantro and parsley, toss that together with a 1/4 cup of white vinegar, a few tablespoons each of lime and lemon juice, 1/4 cup olive oil, and a chopped, dried guajillo pepper. I’ll pack all that around my whole chicken, cover it and refrigerate that til later. Later 😉 I’ll lightly oil my braising pan, stuff quartered lemons into the chicken body cavity, press a bit of the marinade all over the chicken, and throw that into the oven for about an hour and a half at 350°, or until the juices run clear.
Meanwhile, I’ll cook up some elbow noodles and toss them with sour cream, gruyere cheese, S&P, and a few drops of black truffle oil. And last, I’ll steam a few handfuls of brussel sprouts, and once those are done, drain them, and add them back into the pot with some butter, horseradish and S&P. Keeping that on at low heat, I’ll stir the brussel sprouts until they begin to caramelize slightly. And dinner is done!
Mmmm… is it dinner time yet? Keep on a’ cookin’ and I’ll see you next time in the kitchen, Ruby Dee