I hope y'all had a great weekend. We did - spending time with our sister-in-law, Kris, visiting from Denver. We celebrated our 35th wedding anniversary with a lovely luncheon at The Dundee Bistro, where the bubbles came from Domaine Eugene Carrel(appropriate, as we met in a city named Eugene). The weather finally cooled a bit and Oregonians can thank DT for the little rain we received: he took my car to the car wash.
There were a few interesting recipes from the latest food magazines added into the menu plan this week. Always fun to try something new.
July 2015 Bon Appetit had Grilled Oregano Chicken, served over Tomatoes in Chili-Fennel Oil. The chicken was marinated all day in olive brine, garlic, anchovies, lemon juice, sliced onion and a lot of fresh oregano, grilled, and topped with lemony crushed Castelvetrano olives - served over sliced heirloom tomatoes, which had been drizzled with a spicy infused olive oil.
There seemed to be a lot of chopping involved, but much of the meal needs to be prepared in advance (marinating the chicken... cooling time for the infused oil). DT grilled the (4 whole legs) bird and this was all I served. One leg per person, no sides. It was plenty of food.Which left 2 whole legs for dinner the next evening - leaving me with an easy no-cook meal and plenty of time to play with my new toy:
The Lovely Lisa and I found a fun little vegetable peeler that juliennes vegetables/fruits. The Kuhn Rikon Julienne Peeler
made quick work of one carrot, one zucchini and one fennel bulb, and I had a pretty slaw to serve with the left-over (cold) chicken.
The peeler comes with a protective cover!
Dressed only with white wine vinegar, salt & pepper
Dinner is served!
Yep. I served a salad with the salad. Tomatoes and basil. Can't get enough veggies.
The little peeler will stay, but the infused oil wasn't amazing enough to earn a repeat performance. I marinate chicken in herbs, garlic and lemon juice all the time... but the crushed olives were a nice addition. Maybe this recipe is a grilled version of my Chicken with Olives & Lemon? Whatever. There is still a lot of summer left and many more fun recipes to try.
Until my next update, I remain, your spicy correspondent.