Trout Mousse Crostini - Makes 10

Trout Mousse Crostini - Serves 10

Adapted from the Washington Post

INGREDIENTS

Mousse

• One 3-oz canned trout, drained (may substitute canned salmon) 
• 2-oz plain cream cheese, or 3 wedges of Laughing Cow Cheese
• 1 tbsp mayonnaise
• 1 tbsp capers in jar with brine, drained
• 2 tsp chopped fresh dill, or sub 1 tsp dried
• 1/2 tsp hot sauce or crushed pepper in oil
• 1/4 tsp freshly ground black pepper
• Finely grated zest of 1 lemon, or 6-8 drops of juice from a thin wedge of lemon 

Make the mousse: 

1. In a food processor, combine the trout, cream cheese, mayonnaise, capers, dill, hot sauce, pepper and lemon zest and process until fully incorporated. You should get about 3/4 cup. 
2. Transfer the mousse to a bowl with a lid. Refrigerate for at least 30 minutes and up to overnight.

Crostini, after the mousse has chilled for at least 30 minutes:

• Baguette, sliced into 8-10 pieces about 1/2" to 3/4" thick medallions (if using a wider French or Italian loaf, 6-8 pieces)
• 2 tbsp finely chopped pistachios or toasted pine nuts, or more as needed
• Optional garnish: Trout or salmon roe

Assembly:

1. Spread the mousse onto the crostini 
2. Sprinkle with the chopped nuts and add optional garnish (1/2 tsp roe)

Chicken Breast, Wet-brined

Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!

This method is ideal if you want to maintain moisture quickly

Whole Chicken in Slow Cooker, 2 ways

Slow Cooker Whole Chicken - Multiple Ways

This method is ideal if you do not have a vented hood and/or you don't want to roast your chicken.

Difficulty Rating: 2

Main Ingredients:

• 4-5 lb whole thawed chicken, neck and giblets removed, and patted dry
• Cooking spray

Equipment/Other:

• Slow cooker
• Tongs
• Sheet pan with rims

Option A Ingredients - Brown-sugar Rub from Dinner At The Zoo 

• 4-5 lb whole chicken, neck and giblets removed
• Cooking spray
• 1 tbsp brown sugar
• 2.5 tsp Kosher salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• Optional: 1 tbsp EVOO

1. In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder and smoked paprika. If brine is desired, go to Step #2. For no-brining, skip to Step #3.
2. For Brining: 
• Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
• Add 1 tbsp oil into the spice mixture. Rub 3/4 of this new mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. 
• Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling! SKIP TO STEP #4.
3. For No-brining: Spray or rub the inside of crockpot with oil. Place the chicken in the slow cooker and rub the spice mixture all over the chicken.
4. Then follow MAIN DIRECTIONS below

Option B Ingredients - Dry Lemon Brine 

• 2.5 tsp Kosher salt
• 3/4 to 1 whole organic lemon
• Olive oil, divided: 1 tbsp for brining, + 1/2 tbsp for just before broiling
• 1.25 tsp freshly cracked pepper
• 1.25 tsp dried thyme

1. Spray or rub the inside of crockpot insert with oil. 
2. Zest and quarter the lemon. 
3. In a small bowl, combine the zest, juice from 1/4 lemon, 1 tbsp olive oil, 2.5 tsp salt, pepper, and thyme together. Save the remaining lemon quarters (even the one you squeezed dry) to insert in to the cavity.
4. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
5. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
6. Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling!
7. Then follow MAIN DIRECTIONS below

MAIN DIRECTIONS:

1. If you haven't already, coat a large slow cooker with cooking spray. Roll a piece heavy duty aluminum foil into a ring shape to fit into the slow cooker as a rack.
2. Place the chicken on top of the foil ring.
3. Cover and cook on HIGH for 3-4 hours, or LOW 6-8 hours, or until thermometer inserted into the thickest part of the thigh registers at 165°F degrees or higher. Our vintage Crockpot took 4 hours HIGH to reach 167.5°F, and 7 hours LOW to reach 172°F.
4. Using the tongs, transfer the chicken to a sheet pan or baking dish. Optional to rub a little more olive oil on top of the bird.
5. Broil in the oven for 5-6 minutes or until chicken skin is brown and crispy (6-minutes in our Cafe oven: use top oven with rack on bottom shelf).