I was craving lime and pepper, so a Frankenchicken breast was marinated for about 7 hours in the following marinade that was all shaken up in a jar before pouring over the chicken breast in a ziploc bag and tucked into the fridge, turning over twice:
1/4 cup fresh lime juice
1/2 Tbsp freshly ground pepper
2 Tbsp honey
2 tsp minced garlic
1 tsp salt
1/3 cup olive oil, maybe a bit more?
Zest of 1 lime
Preheated the oven at 400° for 30 minutes, roasted the chicken breast on a rack in a roasting pan for 25 minutes, then turned the heat down to 350° for the rest of the cooking time, basting twice (I poured a half cup of water in the bottom of the roasting pan to avoid the sticky mess that would have ensued, and that added liquid helped keep the chicken very moist!). Grilling would be perfect for this, as the honey would caramelize.
Slices of the chicken were served on leftover Near East rice pilaf with dried lime zest sprinkled on top, and newly steamed broccoli.
Wine? Hellz yeah. I need my fortification for the coming week!
Sunday supper, chicken, mashed potatoes and gravy. Humongous blsl chicken thigh, egged and breaded, browned and finished in the oven, served over a bed of mushrooms, shallots, garlic and thyme sauteed in oo & butter. Potatoes were mashed with butter, cream, sour cream and green onions. Salad of little gem, red leaf, radicchio, red onion, cherry tomatoes, avocado, blue cheese, ranch dressing. Wine. I’m stuffed.
We enjoyed an excellent dinner with our friends at Jasper Stone in Monroe County, NJ, including Dover sole; BBQ pork bao buns with Hoisin, Cucumber, Pickled Pepper & Japanese Mayo; steak tartare; shrimp scampi; tuna and watermelon with Citrus, Jalapeno, Sambal, Basil & Lemon; stuffed zucchini blossoms; creamed corn; filet mignon. It all went great with some excellent wines.
A restaurant we rarely miss when visiting LA is Osteria Mozza https://www.osteriamozza.com/ - Italian food very close to what you would get in Italy. This visit didn’t disappoint and service, which was a bit rushed the last two times, was so relaxed and yet professional.
Personally, I love its minerality & the almost excessive bubbles — it doesn’t go flat as quickly as other waters I’ve tried. And the fact that it’s usually the only water sold out during heat waves tells its own story.
I have not once heard of Bismarck (the water, not the chancellor) Is it a local water?
Yeah, ain’t nobody got time (or space) for that. I flatten some chicken tenders when I get a craving. At least I can use a couple of bowls vs. plates for the prep, but it’s still a PITA — if less so than a ginormous schnitz.
Last night’s showing of Nosferatu was such a treat! I’d never seen the whole movie, and the live orchestra was simply fantastic – the wood winds in particular (bassoon, clarinet, oboe) got lots of applause. What a great experience!
Our Canuck buddy was tired and went home, but my PIC & his buddy were peckish, so we went to a Georgian restaurant in our hood, Der Blaue Fuchs (The Blue Fox) we’d not been to in a while, as there is currently an abundance of Georgian restaurants in town. We shared a lovely bottle of Rkatsiteli, the appetizer plate for 2* *a terrible picture of the usual suspects: red beets salad, spinach salad, Georgian chicken salad (I gotta get a recipe for that one!), MOAR eggplant rollz with walnut sauce, lots of random spring mix thrown on top
extra nigvziani badrijani bc I love them so,
and kababi, a very flavorful ground meat skewer with grilled veg and an interesting blackberry sauce to dip the meat in.
Martini nightcaps at casa lingua. It was a good night.
Last night’s dinner was a shrimp risotto. I was a little heavy handed with adding stock this time since the risotto ended up a little porridgy for my liking.
So appealing! I’ve never knowingly eaten this but it is on the dinner list for the next few weeks as eggplant is starting to turn up at the farmers market. Interesting that the Ottolenghi recipe uses slices of white bread rather than pita…
There is also a sabich platter variation I like, with pita on the side or optional! I love it.
I first noticed it at a kosher place called Dr. Laffa in Toronto about 15 years ago, where it was wrapped in a fresh laffa/ lavash. I’ve been keeping a look out for it ever since.
