*and the award for the longest name for a dinner goes to...
Caprese Salad w/ Heirloom Tomatoes and Balsamic Glazed Grilled Chicken and Homemade Breadsticks:
There are no measurements for this dish, so sue me, it's hot. My brain is fried to a damn crisp, what the hell do you expect from me? Oh, did I ever mention when it gets hot I turn into a raving mean ass bitch. Yeah, like you don't. Come talk to me when you don't have air conditioning and it's the end of summer and four kids are constantly whining about how hot it is.
mozzarella cut into cubes
salt and pepper to taste
hand torn butter lettuce
A trick I learned from Ruhlman. Salt the tomatoes a half an hour before serving and toss with the basil to get the flavors going. After a half hour, toss in the cheese and a little olive oil. Serve over lettuce.
Balsamic Glazed Chicken:
I marinated some skinless boneless chicken breasts in some [a lot] balsamic glaze and some crushed garlic cloves for about an hour. I can hear you tsk, tsking at me about the chicken but as I already told you my brain is fried. Then I grilled the chicken until it's done. Slice and serve with the caprese salad.
I admit right here I am a
genius dumbass. I decided that there would be nothing that would compliment this great salad better than homemade bread sticks. Shall we do the math, Einstein? A hundred degrees outside plus a 500 degree oven inside a house with no air conditioning. Do you know what that equals? The heat of a thousand suns in the fifth circle of hell multiplied by infinity. So to save you from heat stroke and me from a few lawsuits... no breadstick recipe until it cools down.