Archive for the ‘chicken’ Category

Holy Saturday, PM

19 October 2016

So what’s the point of staying in a place with a huge kitchen if you don’t use it? We took a break from restaurants and pubs Saturday night and I made chicken with roasted broccoli, mushrooms, and garlic (and of course bread, cheese, decent butter, and wine).

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It was Italian night, apparently.

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Sadly, these models aren’t available here from what I can tell, unless you want to bring it over yourself.

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Organize your workspace before you even start. No, these aren’t my tools, this is what was there.

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I’m a big “no truss” fan these days, and I haven’t noticed a difference in the finished product. Coat with olive oil, season heavily with salt and pepper, stuff and tuck with rosemary and thyme, and then gas 7 (425F) for about an hour (check your internal thigh temperature, of course). Let it rest for at least half an hour.

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I would never typically cook without shoes, but this wasn’t my place and the shoes were dirty, so I threw caution to the wind.

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Dress the veg with salt, pepper, chili flakes, and olive oil. Start these about half and hour after the chicken goes in, at gas 4 (350F). Chop off the top of the garlic heads and drizzle some olive oil over them before wrapping in foil.

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They had a pretty cool atmosphere in the dining room.

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Light Lunch: Leftovers Salad

07 February 2011

The concept is simple: use what you already have before it’s too late.  The benefits are that you feel thrifty, creative, and healthy.

Pasta and Green Leaf Lettuce Salad with Red Peppers, Onions, and Chicken

Leftovers Salad: Pasta and Green Leaf Lettuce Salad with Red Peppers, Onions, and Chicken

We had leftover roast chicken, green leaf lettuce, a red bell pepper, a red onion, a lemon, and some cooked farfalle. We covered the bottom of a salad bowl with the pasta and dressed it with some extra virgin olive oil and white wine vinegar. We washed the lettuce and tore it into reasonably-sized pieces and heaped it over the pasta. We washed, cored, and seeded the red pepper, sliced both it and the onion into thin rings, and placed it on top of the lettuce. Next, we removed the breast from the (cold) chicken, sliced / tore it into 1/4″ strips, and placed it on top. Finally, we hit it with some kosher salt and white pepper, and squeezed a nice portion of lemon juice over the whole thing. Toss and enjoy, ten minutes start to finish.

We all hate waste — what clever techniques do you use for dealing with leftovers?

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