A recipe I created for the Winter 2015 issue of Cottage Life – aromatic, full flavoured and only 1 dish to do at the end of the night…..best fix for a cold night at the cottage. Or really, anytime….
the porchetta sandwich at meat & bread is pure bliss. (http://meatandbread.ca/) this is factory food art, yet somehow they’re able to blend authentic craft and care with mass production. guess they’ve mastered the art of simplicity. meat & bread is a well oiled machine that pumps out beautiful sandwich, after beautiful sandwich. the taut flurry of production, the jam packed room and all the people mesh together with an electric buzz and hum. it’s one giant heartbeat that simultaneously creates, destroys then does it all over again, and again, and again…is that insanity or love?
who cares? i just want more…..
Have started a new food blog with EAT magazine. It’s very casual – two posts a month, thereabouts. I’ve already posted a few and thought it would be wise to finally update my own site. I’m amused how I will blog for other people, yet fail to do so for myself and my own freelance business…..ah, human nature.
For the real deal go to http://eatmagazine.ca/skillet-sticky-chicken/
Skillet Sticky Chicken
This is my Sunday Dinner fall back. A pile of meaty chicken legs sauced up with gooey business (aka “sauce”) plus potatoes, onions and tomatoes mixed in for a one-pot, well-rounded meal. Give me a baguette, a bottle of red and a stack of wet wipes. Makes enough for dinner for two plus leftovers for lunch the next day.
What you need:
4 chicken legs
Sea salt and pepper, to taste
4 Tbsp olive oil
Juice of 1 lime
3 Tbsp honey
1 Tbsp smoked paprika
1 Tbsp grainy mustard
8 small new potatoes
6 to 8 whole garlic cloves, unpeeled
½ red onion, thickly sliced
8 to 10 colourful cherry tomatoes cut in half
1/3 cup chopped parsley or cilantro
Season chicken with salt and pepper. In a bowl, whisk oil with lime juice, honey, paprika and mustard. Add chicken and toss to coat. Place in a large wide cast iron pan or on a baking sheet.
Add potatoes, garlic and onions to bowl. Toss to mix and scrape down sides of bowl to ensure everything has a light coating. Tuck into pan around chicken.
Roast in preheated 375F oven until chicken is cooked through and potatoes are tender, about 20 minutes. Add cherry tomatoes, then continue roasting until chicken is cooked through and potatoes are tender, 20 to 25 more minutes. Cover with a sheet of foil if skin starts to blister before chicken is done.
Finish with a sprinkling of fresh chopped parsley or cilantro. Dish up with a side of rice.
Once again I’m at the beach, in Oregon, eating hot dogs. It was a windy day. Truly, these were sand dogs – the wind blew all kinds of “gritty secret seasoning” over lunch. I like to think it added that umami layer of goodness, but then again, everything tastes better outside. Sand and umami be dammed.
What’s noteworthy about this? Keeping it simple. Wood, grill, dogs, buns, mayo and grainy mustard. Stick to the essentials. Yes, wine is an essential.
wine is an “essential”.
what I like about this photo (taken on my iphone) is how dark, dangerous and tortured these hot dogs look. Makes me feel a little bit uncomfortable*. Perhaps it’s because I greedily bit the end off of one before they were shot, so the right dog looks downright dog-eared. But still yummy.
What I can tell you, is that when bitten into, it was texture heaven…..the blistered skin crackled and popped while the mustard met up with the mayo and decided to meld into a unctuous tart and creamy sauce. simple pleasures, right?
*no hotdogs were harmed during filming