Sunday, July 30, 2006
1/2 cup white vermouth or white wine
3-4 cloves garlic, peeled and rough chopped
1 Tbs kosher salt
3 Tbs olive oil
1 Tbs herbs de provence or summer savory
2 tsp mustard powder
2-4 boneless, skinless chicken breasts
Combine all ingredients in a zip lock bag and add 2-4 pieces of chicken. Seal the bag, removing the excess air, and squish contents to mix. Marinate overnight (or for a minimum of six hours). Grill chicken to desired doneness over medium heat until golden brown. Sometimes, I save the marinade, and halfway through the grilling process, I will re-coat the chicken with additional marinade, and put it back on the grill to finish; it gives the chicken an extra zingy sour flavor.
Tip: I sometimes purchase large packages of boneless, skinless chicken breasts...and will divide the chicken into 5-6 bags, add the marinade, seal them (removing the excess air), and immediately place them in the freezer. Then, when I ready to grill on the weeknights, I take the chicken out of the freezer the night before...and allow it to de-frost and marinate at the same time...and, I hardly have to do more than chop and grill some vegetables for a quick and easy, no fuss weeknight dinner.
Sunday, July 16, 2006
from Lydia's Italian-American Kitchen
4 cups loosely packed Basil leaves
pinch of sea salt
2 cloves garlic
3 tablespoons pine nuts, lightly toasted*
2 tablespoons grated Pecorino Romano
2 tablespoons grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
*Spread pine nuts on a baking sheet and bake in a 325º oven for 6
minutes (shake the pan a few times white their baking).
Combine basil, salt, and garlic in work bowl of food processor. Add 2
tablespoons of the oil, and pulse, stopping frequently to press bail
down around the blades until basil forms a coarse paste. Toss in pine
nuts and remaining oil. Blend until pine nuts are ground fine. Stir
in grated cheese and enough additional olive oil to form a creamy paste.
Makes enough for 1 pound of pasta.
To keep pesto in your refrigerator for several days, just cover with
a little olive oil. You can also freeze pesto.
Saturday, July 15, 2006
- ► 2013 (26)
- ► 2012 (45)
- ► 2011 (34)
- ► 2009 (73)
- ► 2008 (90)
- ► 2007 (34)
- ▼ July (3)
- ► 2005 (134)