JEFF’S ROASTED CHICKEN CORN CHOWDER

1 whole chicken sectioned, plus four thighs
6 ears of corn
3 heads of garlic
2 red peppers
6 stalks celery, chopped
2 large onions,(one chopped)
2 1/2 lbs. Yukon Gold potatoes, diced
1 green pepper
2 cups heavy cream
1 can chicken stock
1/2 gallon whole milk
salt & pepper
2 Tablespoons butter
3 Tablespoons olive oil

Remove very top of heads of garlic - exposing top of each clove. Drizzle with olive oil. Wrap in aluminum foil and roast on grill for 30 minutes or until soft.

Grill chicken until just cooked through. Start chicken on high flame to allow some charring
then lower heat to cook through and remain juicy
Grill corn without husks, allow a little charring
Quarter one onion and grill allowing a little charring
Grill red pepper until charred on all sides. Place in paper bag and allow to steam for 15 minutes.

Remove chicken from bones - dice
Chop grilled onion
Remove corn from cobs
Remove charred skin from red pepper - chop

In large stock pot combine olive oil and butter. When butter is melted, add fresh onion, green pepper and celery. Sweat for 3 minutes. Add potatoes, cream and chicken stock. Cook for 6 minutes. Add remaining ingredients. Simmer for 35 minutes stirring often to prevent sticking to bottom of pot.

Golden Herbed Potoatoes

6 Yukon gold potatoes, diced
1/4 cup Onion, finely diced
1 Tablespoon Butter
1 teaspoon Olive oil
1 teaspoon Seasoned salt Like Miracle Blend™ or Lawery's™
1 teaspoon Fresh Thyme
1/8 cup Parsley
1/8 cup Chives
2 teaspoon Oregano

Heat oil and butter in large frying pan over high heat. Add potatoes toss to coat with butter and oil on all sides. Add onions cook for 3 minutes with out turning. Add remaining ingredients and toss to coat all sides of potatoes. Continue cooking, turning potaotes every two minutes until cooked through and golden brown on all sides. More oil may be added to keep potratoes from sticking to pan.

Variation: After removing potatoes from pan de-glaze pan. With heat on high add 1 cup port of sherry to pan, simmer one minute. Add 8 oz. chopped mushrooms,1/4 cup brown sugar, 2 cloves minced garlic. Cook until liquid is reduced by half. Pour over cooked potoatoes or over chicke or pork.

Variation 2: Instyead of using thyme, Parsley and Oregano use 3 Tablespoons of minced rosemary.

Veggie Bake

This is a great way to get a bunch of veggies in one simple side dish. It's so tasty even 14 year old boys like it. You can always substitute dried herbs for fresh if you must.


4 Small potatoes sliced in 1/8 inch rounds
2 Large portabella mushrooms Sliced in ¼ inch strips
2 Large tomatoes sliced in ¼ inch rounds
3 Cloves garlic, Minced and divided
½ pound Spinach
2 cups Large bread crumbs or hearty bread cubes processed into crumbs in food processor
¼ cup Parmesan cheese, grated
½ cup Mozzarella cheese, grated
¼ cup Fresh basil, roughly chopped
2 Tablespoons Chives, chopped
1 sprig Fresh Rosemary, chopped
2 sprigs Fresh thyme
3 Tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper

Toss potatoes slices with olive oil and half of the garlic. Place in 9x13 inch oven safe casserole dish. Bake at 400º for 20 minutes, or until fork tender. Turn potatoes over half way through cooking.

While potatoes are baking, process bread into crumbs, large chunks preferred. Mix bread-crumbs with remaining garlic, rosemary, basil, thyme, parmesan cheese, salt and pepper.

Remove potatoes from oven when fork tender. Remove half the potatoes from dish. Spread remaining potatoes evenly over bottom of casserole dish. Top with a layer of mushroom slices then top with tomato slices. Sprinkle bread crumb mixture over top of tomatoes. Add layer of spinach over bread crumbs. Top with remaining potatoes. Bake in 400º oven for 8 minutes. Remove from oven. Sprinkle with mozzarella cheese. Return to oven for 4 minutes or until cheese melts.