Interesting thing this having a food blog is.
One: It can be worrisome... should I post this? Is this good enough? Funny enough? Am I posting enough, not enough, too much?
Two: Friends, Parents, Teachers, Employers of your family reading your blog.
Even though I secretly sorta relish having the tittle 'Your Crazy Eccentric Aunt/Daughter/Wife Who Writes That Manic Food Blog'. I, sometimes, have a hard time with the fact my kindergarten teacher stops by. [Hi Ms. G!] Will she mind that I just dropped the f-bomb or even worse... a forgotten comma, didn't hit spell check, !improper use of grammar!, a run-on sentence that is now the longest paragraph ever, too many ellipses or exclamation marks. The horror.
Or that will I show a picture of Rich when he called in sick and oops he wasn't. [Hey Sarge! Promise that has never happened. Never. Happened. Evvvvvver.]
Or that my car mechanics [seriously, those dudes know I write a food blog. I didn't tell them. Swear.] find 3 days worth of junk food wrappers and 6 pack of Mickey's Big Mouth empties in the backseat? [Hey Guys, the air filter you replaced? Awesome, I can now breathe]
Three [this is one that makes me sweat the most]: People eating my food! Potlucks, parties, dinner, pie, cookies... Oh good grief, what if it isn't seasoned properly or undercooked or overcooked or both at the same time! Even worse I shed hair all the time, I am like a wooly mammoth. What if there is hair in the food?
But there is one absolutely most awesomely awesome bestest good thing [bad grammar alert!!!] about having a food blog.... eating other food bloggers food and I don't mean cooking their recipes at home. I mean actually partaking of their culinary delights/prowess... in person. I had a chance to do that last month. You can read about it here. We ate this and this and this. All of them so good that they will become regulars in my house and sometime this summer will also posted on ecm. But I really want to about post 'the chicken'. Both Amy and Melissa have posted this recipe and have bragged about this recipe being super easy, really flavorful, and [excuse me Ms. G, Melissa, and Amy] hard to fuck up. I changed this up enough that I felt it was worthy of reposting and also to share the love because you really need to make this chicken.
balsamic lemon chicken: adapted from very culinary and alosha's kitchen
8 bone in, skin on chicken pieces (legs and thighs)
2 tablespoons balsamic vinegar, plus a little more for finishing the pan sauce
3 lemons, 2 zested, 2 juiced, and the other lemon cut into wedges
a good 1/8 cup of chopped greek oregano and if possible lemon thyme, plus more for plating
1 1/2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
pinch of red pepper flakes
1 tablespoon granulated sugar
2 tablespoons extra virgin olive oil
4 tablespoon unsalted butter
Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with the zest and juice of 1 lemon, salt, ground pepper, oregano, and red pepper flakes. Add the chicken and turn to coat. Refrigerate for at least an hour hours, but if possible overnight.
Preheat the oven to 400°F. Mix the sugar with the remaining lemon juice in a small bowl until dissolved, set aside.
Heat the oil in a large oven-safe skillet over medium-high heat until nearly smoking, about 2 minutes. Melt 2 tablespoons of the butter, and place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle the lemon juice and sugar mixture over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165 F, about 25 minutes.
Remove chicken from oven and place chicken on to serving dish. Tent with foil to keep chicken warm.
Pour pan sauce from chicken into a medium sized saucepan. Add remaining 2 tablespoons of butter and a splash of balsamic vinegar to saucepan and reduce sauce to half. Pour over plated chicken. Sprinkle remaining lemon zest and oregano on top of chicken. Serve with additional lemon wedges.
I originally had these potatoes bookmarked before I had 'the chicken' but when I read how the ingredients corresponded with each other... well, I figured it was a match made in heaven. It was and the kicker was the potatoes soaked up the reduced pan sauce quite nicely.
lemon herbed potatoes: gourmet grilling special edition summer 2011
2 pounds large Yukon Gold or other yellow-fleshed potatoes
1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano (i used greek oregano and lemon thyme)
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
1 lemon wedge plus additional for serving
Scrub potatoes and cut into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes. (potatoes will not be cooked through)
Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
Drain potatoes well and transfer to herb oil, tossing gently to coat.
Transfer potatoes onto a baking sheet and place them under a broiler on high heat. Broil until potatoes are crispy and brown. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
moment of zen:
another shot of hawaii.
Posted by krysta at 3:18 PM