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Smoked Paprika Roasted Chicken Recipe
Smoked Paprika Roasted Chicken Recipe
  • 2 Tbsp smoked paprika
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp softened butter
  • 2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
  • 1/2 teaspoon pepper
  • 1 whole 4-5 pound roasting chicken
  1. Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
  2. Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
  3. Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 160°F for the breast and 165°F for the thigh.
yield : Serves 4

Panfried US Tenderloin and Heart-shaped Goose Liver / 香煎美國特選牛柳配心形鵝肝
Panfried US Tenderloin and Heart-shaped Goose Liver / 香煎美國特選牛柳配心形鵝肝
  1. Heat 1 tablespoon of oil in pan to medium high.
  2. Place the tenderloins into the pan and allow them to cook for 3 to 5 minutes each side.  A total of 6 minutes should produce a medium-rare steak, whereas 10 to 12 minutes will produce a medium-well to well-done steak.
  3. Season the tenderloins after cooked and remove them from the pan to the plates.
  4. Season both side of Goose Liver with the provided seasonings (i.e. Himalayan Pink Salt and Black Pepper) and place them in the freezer for 5 minutes.Heat up a dry frying pan and sear your slices of goose liver for a minute on each side. Place them on top of the tenderloins after cooked.

(Cooking Tips : Never season with salt before you cook the tenderloin, as salt will draw out the juices from the meat, which will only contribute to a dry steak.)

  1. 先將 1 湯匙油於鑊中燒熱至中高溫度。
  2.  將牛柳放於鑊中,每面各煎約35分鐘,視乎個人喜好而定。一般而言,牛排兩面共煎6分鐘可達四至五成熟,若共煎1012分鐘則可達七成至全熟。
  3. 牛柳煮成後可按個人口味加上調味料,然後預備上碟。
  4. 鵝肝以預先提供的調味料 (喜馬拉雅山鹽及黑胡椒) 醃味,並放入冰格內5分鐘。
  5. 將鑊燒熱,然後將鵝肝直接放在鑊中煎,兩面各煎1分鐘,煎好後放於牛柳上面便成。



Food Knowledge
Dry Aged Beef

Dry-aged beef is beef that has been hung to dry for 21-28 days.  After the animal is slaughtered and cleaned, entire half of prime cuts will be placed in a cooler, also known as “hot box”. 


Beef must be stored near freezing temperature.  Only higher grades meat can be dry aged.  Meat requires a large evenly distributed fat content. 


The process changes beef by two means:


First, moisture is evaporated from the muscle; create great concentration of beef flavor & taste. 


Secondly, the beef’s nature enzymes break down the connection tissue in the muscle, which lead to more tender beef.  Additionally, the proteins and fats go through transformation, and the result is superb beef with an extraordinary rich flavor and buttery texture.

US BEEF Grading

Dry Aged –Dry aged beef is going to cost you some extra bucks, but you’ll be reward with great flavor at the dinner table.  Aging beef is the process that allows the meats natural enzymes to tenderize the meats tissue and give it a full flavor.

Certified Angus –This is a brand created by the American Angus Association.  It does not speak to a breed of cattle.

USDA Organic-Cuts of beef with the USDA Organic label on them can’t have been injected with synthetic hormones or antibiotics.  They must also be raised on organically grown feed (not necessarily grass though).

100% Grass-Fed-These cattle must have be raised on grass alone (but this doesn’t mean it is certified USDA Organic – although it is more likely than not that these cattle haven’t been given any synthetic hormones or antibiotics).  Grass-fed beef tends to be leaner and lower in calories than grain feed beef.

USDA Prime-Prime cuts of beef are the superior grade and have the highest degree of fat marbling (Marbling is the streaks of fat found within the muscle that make for a more flavorful and tender cut of meat.) and is generally cut from younger cattle.

USDA Choice –Choice cuts are the second highest grade of beef and have less fat marbling than Prime.  That isn’t to say these aren’t quality cuts of beef, but the will be less flavorful and tender than the Prime cuts.

USDA Select

 Select cuts are the lowest grade of beef that you will find at your butcher shop.  Select cuts are tougher and less flavorful than the Prime and Choice cuts because they have very little fat marbling.


The word pot-luck appears in 16th century England, iT was there used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". 

A potluck was a meal with no particular menu. Everyone participating brought a dish for all to share. 

Potluck dinners are events where the attendees bring a dish to a meal without telling anyone what they are bringing.