The Cooking Adventures of Chef Paz

THE COOKING ADVENTURES OF CHEF PAZ HAS MOVED!

2007-05-05T14:41:00.000-04:00

Hi all,

Come join me at my new address:

http://www.thecookingadventuresofchefpaz.com/

Please update your links!

Best,
Paz

New York Monday #70: Dining Outside

2007-04-30T00:22:00.000-04:00

Enjoying a beautiful Spring day by dining outside.

Have a great week, everyone!

Paz

Jessica Gorman's Olive Oil and Bacon Truffles

2007-04-25T20:56:00.000-04:00

Olive Oil and Bacon Truffles about to go into the oven

Lately a rash of poisonous pet foods have been responsible for the deaths of many cats and dogs in the U.S. The list of recalled pet foods continues to grow. Even dog biscuits have been added to the list.

My dogs eat both human and pet food. Luckily, their pet food brand is not on the recall list, but one never knows whether or not it will appear on the list in the near future.

Once in a while, I make treats for the dogs (look here and here), but it seems that I may have to start cooking for them permanently, since I don't want to feed them poisonous food....

Here's a dog treat recipe I found in Rachael Ray Magazine. My dogs loved it and it was easy to make. Next time, I'll make the treats a little smaller in size. I think the ones below were too big (although my dogs didn't mind). ;-)

Paz

Out of the oven and completely cooled

Jessica Gorman's Olive Oil and Bacon Truffles
rachaelraymag.com

Makes about 2 1/2 pounds

1/2 pound bacon
3 1/2 cups whole wheat flour
1 cup cornmeal
1/4 cup beef broth
3/4 cup extra-virgin olive oil (EVOO)

1. Preheat the oven to 350 and line a baking sheet with foil.

2. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the grease. Let the bacon cool slightly, then crumble.

3. In a large bowl, combine the flour, cornmeal and crumbled bacon. In a large measuring cup, stir together 1 1/3 cups warm water and the broth and pour into the dry ingredients. Add the EVOO and stir together to form a loose dough. Knead on a work surface until smooth.

4. Divide the dough into balls of the appropriate size for your dog (about 1 inch for large dogs and 1/2 inch for small dogs) and set on the prepared baking sheet. Drizzle with the reserved bacon grease. Bake until firm to the touch, 35 to 45 minutes. Let cool completely.

New York Monday #69: Peace Fountain

2007-04-23T00:37:00.000-04:00

This is called the Peace Fountain, an interesting sculpture, don't you think?

It's dedicated to the "children of the earth" and the "children of the future." The Peace Fountain is located in the middle of a little garden of smaller sculptures made by students ranging from kindergarten through six grade.

For many years, there used to be a peacock that would freely wander around the garden. It was a very beautiful and unusual sight. I haven't seen the bird in a really long time but then I haven't been to this garden in a long time. I'd say this is definitely a unique garden.

On another note, I want to thank Mae Gabriel for making my banner. Love it! Check out her tasty-looking meals on her own blog. Fantastic!

Have a great week, all!

New York greetings,
Paz

New York Monday # 68: City Skyline

2007-04-14T23:30:00.000-04:00

So many different types of buildings when you look up!

Have a good week, all!

Best,
Paz

Linguine with Asparagus (Presto Pasta Nights)

2007-04-11T22:35:00.000-04:00

I got this recipe from Rachael Ray Magazine. It was perfect for me because it was simple, fast and delicious. I'm typing this with a full stomach. ;-)

This post is a contribution to the food blogging event, Presto Pasta Nights, which is hosted by Ruth from Once Upon a Feast.

Paz

Linguine with Asparagus
rachaelraymag.com

In a large pot of boiling, salted water, cook the linguine until al dente; drain. Meanwhile, in a large skillet, cook the onion and garlic in 1/4 cup extra-virgin olive oil over medium heat until tender and translucent, about 5 minutes. Add the asparagus and 1/4 cup water, cover and cook until the asparagus is tender but still crisp, about 4 minutes more. Season to taste with salt, pepper and crushed red pepper. Add the linguine and toss.

New York Monday #67: Paintings in the Window

2007-04-09T20:16:00.000-04:00

Have a wonderful week, everyone!

New York greetings,
Paz

New York Monday #66: Music, anyone?

2007-04-02T20:40:00.000-04:00

Have a great week, everyone!

Paz

Salmon Fish Stew, Brazilian Style

2007-03-28T21:42:00.000-04:00

I was too tired to go shopping and then cook. As I checked my e-mail, I came across an update from Simply Recipes. Elise posted a recipe with buzz words that immediately caught my eye -- Brazil, salmon, cilantro... CILANTRO! My favorite herb! That was enough to make me forget my tiredness, get up, get dressed, go grocery shopping, and return home to cook.

This stew is a salmon version of a Brazilian (Bahia) fish stew called Moqueca, which is normally made from the local fish of the region. I love that you marinate the salmon with limejuice, paprika, cumin, garlic salt, and black pepper; then simmer it with onions, bell pepper, tomatoes, coconut milk, and freshly chopped cilantro. CILANTRO! ;-)))

The fun part of making this salmon stew was layering the cooking pot with onions, bell peppers, tomatoes, the salmon, and then doing it all over again. I created my cooking masterpiece, which I topped with cilantro. CILANTRO! I did my happy dance after that.

Yes, I was tired, but after tasting the finished product, my body became rejuvenated and happy. The effort I'd made to prepare this salmon fish stew was definitely worth it. Thanks, Elise for sharing the recipe!

Paz

Cooking in the pot: Salmon in between layers of onions, tomatoes, and bell peppers

Salmon Fish Stew, Brazilian Style
Simply Recipes

Marinade ingredients:

The cloves from 1/2 head of garlic, peeled, crushed, minced
2 Tablespoons of fresh lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of dry cumin
1 1/2 teaspoons of freshly ground black pepper

Other ingredients:

1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
Olive oil
2 medium onions, sliced
1 large bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 14-ounce can thick coconut milk
1 large bunch fresh cilantro, chopped, 1-2 cups

Freshly cooked rice for serving

1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

2 In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

Serves 6-8.

New York Monday # 65: St. John the Divine

2007-03-25T22:41:00.000-04:00

Hi folks:

Here are a few photos of The Cathedral Church of St. John the Divine, the world's largest Gothic-style church. It is also affectionately known as St. John the Unfinished because construction on the cathedral, which started in the 1800s, still continues to this day. Services and events are held there.

My favorite event in the cathedral is The Blessing of the Animals (or the Feast of St. Francis of Assisi.). Each year, a celebration of the life of St. Francis is held and people and their animals are invited to come. A patron of animals, this feast celebrates St. Francis's love for all animals and God's creatures. It also celebrates God's love for all creatures. Every October, about 4000-5000 people bring their pets into the cathedral for blessing.

A few years ago, my sister and I decided to take our dogs to participate in the event. Early, one Sunday morning , we went to the cathedral and stood on a long line that snaked around the block. We stood on line for about an hour for tickets to enter. Luckily we were in the front of the line.

While we waited a little girl (about seven), her brother (about ten) and their mother stood in front of us. The girl brought her gold fish (in a bowl, of course) and her brother brought his lizard (in a shoebox). Both were excited about the event. All around us, people came with various animals -- cats and dogs (of course), birds, chickens, snakes....

Inside, everyone sat in the pews with their pets. I was really surprised that my dogs were very well behaved, since they normally bark at other dogs. Actually, everyone's pet was well behaved. There were no barking, fighting, no accidents.

A service was held and afterwards a special group of animals marched down the aisle, the length of two football fields, to begin the blessing ceremony -- an elephant, monkey, donkey, camel, horse, llama, cow... It really is a sight to behold, to see the animals strolling into the cathedral.

Later, a fair with activities for everyone was held. Vegetarian food and handicrafts were sold. For the children, there was face painting, puppeteers, a petting zoo was held. Everyone got to enjoy a concert and theatrical performances. Lots of fun.

Have a great week!

New York greetings,
Paz

Plantain, how do I love thee? Let me count the ways #5 - Mangú (Mashed Green Plantains)

2007-03-14T18:27:00.000-04:00

I love that there are so many ways to prepare plantains, my favorite food. Mangú, mashed green plantains, is a typical breakfast meal in the Dominican Republic. It's become one of my favorite breakfast dishes. To see what a green (unripe) plantain looks like, go here.

I first made mangú, a while ago, when my Dominican friend, Rocío, gave me the recipe. Thank you, Rocío! I was so excited and since then, I've prepared it several times. You can serve mangú with onions (preferably red) and sausage, bologna, cheese or fried eggs. I like to eat my mangú with red onions and ox tails. The best thing about knowing how to prepare mangú is that I can eat it anytime I want, not just for breakfast. Yes!

Plantain, how do I love thee? I love thee so many ways!

Paz

Mangú served with red onions, eggs, and sausage

Mangú (Mashed plantains)
Dominican Cooking

Ingredients:
4 unripe (green) plantains
4 tablespoons of butter
2 tablespoons of oil
2 large onions (*Paz note: I normally use red onions!)
1 tablespoon of vinegar
1 cup of cold water
Salt

Preparation:
- Peel plantains and cut into 8 pieces.

- Boil the plantains, adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.

- While the plantains are boiling, heat a tablespoon of oil in a shallow pan. Sautee the onions, add the salt and the vinegar. Reserve.

- Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth.

- Garnish with the onions and serve with scrambled eggs or deep-fried slices of salami.

New York Monday # 64: A Beautiful Day

2007-03-11T18:56:00.000-04:00

We had warmer weather this weekend. Still cold, the temperature was no longer freezing as it'd been a few days ago. Lots of folks (and dogs) took advantage of the weather and enjoyed the sunny day. I trust you had a good weekend.

Have a great week!

New York greetings,
Paz

Hot Chocolate! Getcha' Hot Chocolate Here!

2007-03-05T21:01:00.000-05:00

With the freezing, snowy weather we've been having lately, I decided it's definitely time to treat myself to a good cup of hot chocolate. I found this recipe on The Traveler's Lunchbox. Thanks, Melissa!

If you're especially a chocolate lover, I think you'll really like this recipe, which consists of bittersweet chocolate, cocoa powder, heavy cream, evaporated milk and whole milk. I like how you can make the beverage thicker and richer by leaving out the water and instead adding more cream. Or you can dilute it to make it lighter. Either way, it tastes warm, chocolatey and delicious. This hot chocolate recipe satisfies your chocolate sweet tooth and warms your body.

Paz

Cookies from Mischief Mari Cookies

Perfect Hot Chocolate
adapted from The Secrets of Baking

Yield: 6 cups of hot chocolate

7oz (200g) bittersweet chocolate
1/2 cup heavy cream
1/2 cup evaporated milk
2 1/2 cups whole milk (or 2 cups milk and 1/2 cup additional cream)
1 1/2 cups water (optional)
1/4 cup cocoa powder
1 teaspoon vanilla extract
sugar, to taste
freshly whipped cream, to garnish

To make the ganache, chop the chocolate into small pieces and place in a heatproof bowl. Bring the cream and evaporated milk to a boil in a saucepan over medium heat. Immediately pour the boiling liquid over the chopped chocolate, then let it sit undisturbed for 1 minute. Stir slowly until everything is smooth and blended.

Bring the whole milk and optional water to a boil over medium heat. Add the cocoa powder and whisk until dissolved. Remove from the heat and stir in the ganache. Let sit for 1 minute, then stir until well combined and velvety smooth. Stir in the vanilla, sweeten with sugar to taste and serve hot, garnished with a spoonful of lightly-sweetened whipped cream.

Lime-Pistachio Cookies from Mischief Mari Cookies

New York Monday # 63: More on the Hudson

2007-03-04T21:31:00.000-05:00

Life on the Hudson river continues. In the early morning, the Columbia University women and men's rowing team practice.

Have a great week!

New York greetings,
Paz

Bluefish Fajitas

2007-02-27T06:11:00.000-05:00

In a bluefish fajitas-eating mood, I’ve made them twice in a row recently. Each and every time, they tasted good and hit the spot. What made the fajitas special were the bluefish, guacamole, tomatillo salsa verde and Greek yogurt (You can find the recipe for guacamole here and tomatillo salsa verde here.). Mmm, Mmm good! The ingredients came together very well to make a delicious meal.

The recipe comes from Beyond Salmon. Helen first cooks the fish on the stove and then puts it in the oven. I’ve done that a couple of times but no longer do so. I simply cook everything on the stovetop.

One thing I like about all of Helen’s recipes is that she offers fish substitutions, in case you can’t find one particular type of fish. It’s very helpful and, for me, always makes the recipe taste slightly different, never boring. Thanks, Helen!

Paz

Bluefish Fajitas
Beyond Salmon

The result of this inspiration were bluefish fajitas -- probably completely unauthentic, but terribly good. I sprinkled skin-on bluefish fillet with salt, pepper, cumin, and coriander and seared it on the skin side in a cast iron pan with a little oil until crispy. Then flipped it, spread sliced peppers and onions around it and finished it in the oven until done (about 5 minutes at 400F). The bluefish then went onto a plate to rest, while I finished cooking peppers and onions on the stovetop over high heat. In went a little minced garlic, a good squirt of lime juice, a large handful of minced cilantro, and flaked bluefish (yes, I do eat the skin, but you don't have to ;)

I served it with warm tortillas, guacamole, chopped tomatoes, "Total" Greek yogurt (instead of sour cream), and of course tomatillo salsa verde. Yum!

Fish substitutions: red snapper, grouper, striped bass, cod, haddock, halibut, tilapia, barramundi, mahi-mahi, swordfish, tuna (seared rare), or any fish leftovers.

Just about to fold the fajita

New York Monday #62: On the Hudson

2007-02-25T22:33:00.000-05:00

Despite the freezing weather, it's been busy on the Hudson river. They're doing some kind of work on this part of the river's edge and have big machinery set up. There are two tugboats (blue and red) that have a job to do as well.

Also interesting to see on the river is the melting ice floating up and down the river.

New York greetings,
Paz

Mischief Mari Cookies

2007-02-24T17:14:00.000-05:00

I ordered some cookies from Mischief Mari and received a delightful treat when they arrived. Her cookies are not only visually pleasing but delicious as well. If you're not familiar with Mari's cookies, you can check out her creative site here. You can also find her fun blog here.

I'm off to get some more cookies before they all disappear. Thanks, Mari!

Happy weekend, everyone!

Paz

Cookies in honor of the Chinese New Year of the Pig

Lime Pistachio cookies

Happy New Year! Chinese New Year: The Year of the Pig (Boar)

2007-02-21T00:43:00.000-05:00

Stir-Fried Clams in Black Bean Sauce

The Chinese New Year has given me the opportunity to make my very first Chinese dish – a very simple recipe of Stir-Fried Clams in Black Bean Sauce. From what I’ve read, clams are a popular dish to serve for the Chinese New Year because its shells look like Chinese coins and that represents prosperity. The idea of a prosperous recipe reminds me of an Italian dish I once made for New Year’s. It involved lentils because its shape is also reminiscent of coins and represents prosperity.

For my New Year’s prosperity dish, I had to buy three ingredients – clams, Shao Hsing rice cooking wine, and Chinese dried black beans. I’d never heard of the last two ingredients before. I planned on going to Chinatown to grocery shop but I was too tired and didn’t feel like getting on the subway to go there. Instead I stopped by a neighborhood store that sells various Asian products.

I found the rice cooking wine, easily, but had more of an adventurous time finding the Chinese dried black beans. It turned out that the store only carried Korean dried black beans, not Chinese. I wasn’t sure of the difference and the store employees couldn’t help me. I bought the bag of Korean beans because I figured that they couldn’t be very different from the Chinese beans.

I stopped at another Asian grocery store and all they had was some kind of soy dried black beans. The staff couldn’t help me. Just in case, I bought that bag of soybeans, too.

I went home and used the first bag of beans I bought. Guess what? They were the wrong type of beans, I discovered belatedly. Everything cooked, except for the beans. They were still hard. Hard as a rock.

One of my favorite parts while cooking was when I put the ginger and garlic into the pot. So aromatic, it prompted me to do my happy dance. The dish tasted pretty good – except for those hard beans.

Despite that little glitch in my meal, preparing the Stir-Fried Clams in Black Bean Sauce was a fun way to welcome the Chinese New Year of 4705. I plan on making this dish again and my co worker is going to bring me the real Chinese dried black beans, so my next attempt should be more successful.

And what am I going to do with the wrong type of beans, I bought? I have no recipes for which to use them. However, I plan on making a pie soon, and I think they'd make good weights for when I make a pie crust -- the docking method, I believe it's called. I'm glad everything has worked out. That's a good start to the New Year. ;-)))))

Happy New Year!

Paz

Ed. Note: My co-worker brought me the real Chinese dried black beans. Thank you, L! Boy, what a big difference from the ones I bought. As many of you have pointed out, the Chinese dried black beans are fermented and softer. I definitely plan on making this meal again with the proper beans. Thanks, everyone for your comments. I truly appreciate your input! It's a lot of help.

Stir-Fried Clams in Black Bean Sauce
The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing – Grace Young

Serves 4 to 6

Ingredients:
2 dozen littleneck or cherrystone clams
2 tbsp. Chinese dried black beans
2 tbsp. finely shredded ginger
1 tbsp. finely minced garlic
½ cup homemade chicken broth
2 tbsp. Shao Hsing rice cooking wine
1 scallion, finely shredded

Directions:
1. Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander. Rinse the black beans in several changes of cold water and drain. In a small bowl, coarsely mash the black bean with the back of a wooden spoon.

2. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining tablespoons vegetable oil, beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open. Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened.

3. Transfer the opened clams to a platter and continue stirring, uncovered, on high heat until all the clams have opened and broth is reduced slightly, about 3 to 4 minutes. Discard any unopened clams.

4. Garnish with the scallion. No need to add salt; clams are naturally salty, as are the black beans. Serve immediately.

Correct beans for this recipe -- Chinese Dried Black Beans
It's fermented and much softer than the beans pictured below.

Wrong beans for this recipe #1 -- Korean black beans, instead of Chinese.

Wrong beans for this recipe #2 -- Soy Black Beans

Shao Hsing Rice Cooking Wine

New York Monday # 61: First Snow and Ice Storm of 2007

2007-02-18T16:58:00.000-05:00

We had the first snow and ice storm of the season on Wednesday, 14 February 2007. I'm not too crazy about snow in the city. It looks beautiful when you're inside watching the first fresh snow fall. But a few hours later, the snow turns dirty and black. You have to start jumping over puddles and finding ways to cross the snow piles to get to the sidewalk. If the snow freezes, then you have to worry about slipping on ice. *sigh* Oh well, I've survived the snow so far, so I know I'll live through the after effects of this storm.

In the sixth photo below, notice the two men wearing shorts -- in this extra cold weather! Hmm...

The poor black dog below was tied up in front of the post office and he anxiously waited for his owner to return. He kept barking and looking out for his owner. I felt sorry for him. It's not safe to leave your pets behind (tied up) and then disappear for a time. It's so easy to steal dogs when they are left that way. I've heard some very sad stories of that happening. Also, it's very stressful for the dog.

That's it for now.

New York greetings!
Paz

Tomatillo Salsa Verde

2007-02-15T05:00:00.000-05:00

It's Valentine's day but I didn't make anything in romantic heart-shaped pink or red. Instead I made something green, which is just as romantic in my book.

Salsa verde!

Oh, how salsa verde brings out the love in me, when I taste it. I love the tangy, piquant, green, fresh taste. What a wonderful combination of the tomatillos (those small green husk-covered fruits that are also known as Mexican tomatoes), garlic, cilantro (oh, yeah!), jalapeño, lime juice and olive oil! Oh, yeah, oh yeah, oh yeah! And it's so easy to make. So easy to fall in love with this. It's so easy to get that lovey feeling.

The salsa verde is actually a part of one of my favorite meals -- Bluefish fajitas -- a recipe from Beyond Salmon. Very delicious! I'll have to post the Bluefish fajitas recipe at a later time. Each time I make it, I'm too tired and hungry to take a photo of it.

I did manage to take a picture of my salsa verde, which was lots of fun to make. It made the Bluefish fajitas taste extra special. I love to take my bluefish-filled fajita and sop it up with the salsa verde (in addition to the guacamole and Greek yougurt).

Yeah, I'm so loving my salsa verde.

Happy Valentine's Day, everyone!

Ed. Note: A few of you cannot find tomatillos and have asked whether there's a substitute for it. After checking with Helen, the answer is not really. This is a recipe for tomatillo salsa. Without the tomatillos, it will be a different type of salsa. However, Helen mentions that you can use regular tomatoes. Finely chop the tomatoes, instead of pureeing them (as you would do for the tomatillos). Have fun!

Tomatillos
iStockphoto.com

Tomatillo Salsa Verde:
Beyond Salmon

8 medium tomatillos, with paper-like husks removed
1 garlic clove, minced
1/2 cup cilantro leaves
1/2 jalapeño, seeded and minced (use less if you prefer it less spicy)
1 Tbsp fresh lime juice
3 Tbsp olive oil
Salt and pepper to taste

Quarter tomatillos. In a bowl of a food processor, combine tomatillos, garlic, cilantro, jalapeño, and lime juice. Process until chopped into tiny pieces. With the food processor running, drizzle in the olive oil. Move to a bowl and season with salt and pepper.

New York Monday #60: Mrs. Fields Cookies

2007-02-11T19:23:00.000-05:00

After spending a day out in the cold, my sister and I decided to treat ourselves to some Mrs. Fields Cookies. I remember these cookies being really popular in the 1990s. I don't know how popular they are now, but the cookie store was packed with customers when we walked inside. I guess that means they're still popular, huh?

With a wide variety of cookies and brownies from which to choose, my sister and I always buy the oatmeal raisin cookies (it also has walnuts in it -- yum!). The cookies were a real treat.

Have a great week, everyone!

New York greetings,
Paz

Five Things People Don't Know About Me Meme

2007-02-06T18:49:00.000-05:00

Hi all!

Melting Wok recently tagged me for this MemeMe. I've done a few memes similar to it, so I think you know everything about me at this point.

Let me see if I can think up five more things that you don't know about me. Hmmm....

1- I like the 1990s Batman & Superman cartoon series.

2- I don't drive (don't know how).

3- I enjoy Brazilian novelas and movies (some Spanish-language ones, too)!

4- Since I can't think of anything else to write, at the moment, see my Culinary Confessions meme response.

5- See also my Too Much Information meme & 10 Things You Never Knew About Me meme response.

If you're a glutton for punishment, you can find a list of my other meme responses here.

I tag anyone interested in participating. Thanks, Melting Wok!

Paz

New York Monday #59: A Cold Sunday

2007-02-04T21:08:00.000-05:00

Brrr!

A cold but sunny Sunday.

Have a great week, everyone!

New York greetings,
Paz

Thai Barbecue Chicken

2007-01-30T20:07:00.000-05:00

This is a different chicken recipe I found on Ed’s blog. I think the soy sauce and sherry give the chicken its special taste. I especially liked the chicken as leftovers in a salad. Tasty! Thanks for the recipe, Ed!

One of my dogs is usually a good helper in the kitchen. Whenever I accidentally drop food on the floor, she immediately springs to action and cleans the floor by gobbling it. On the other hand, when food is prepared, I have to be extra careful that it is not within her reach because she will help herself to the platter. She can be very determined to get to the food and will even jump on a chair to get to the table….

After I’d finished making the Thai Barbecue Chicken, I’d placed it on the table to photograph. I turned my back for just a second to pick up my camera. I t was all the time my dog needed to spring into action and snatch one of the chicken thighs in her mouth. I was just so tired; I didn’t even fight with her to take the chicken from her mouth. I just watched her with resignation. Let’s just say she enjoyed her Thai Barbecue Chicken.

Paz

Thai Barbecue Chicken
Is it EDible

3 tablespoons soy sauce
3 tablespoons sherry
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
8 chicken thighs, skin-on

1) In a large ziploc bag, combine all the ingredients except the chicken thighs. Seal and shake until well mixed.

2) Add in the chicken thighs. Seal bag, and shake until chicken is well-coated. Allow chicken to marinate for 15 to 30 minutes.

3) Preheat oven to 350 degrees.

4) In a large foil-lined baking pan, place the chicken skin-side down in a single layer.

5) Bake for 25 minutes. Turn chicken thighs over. Bake for an additional 20 minutes.

6) Flip chicken thighs over again so they are skin-side up.

7) Broil the chicken (out 5 inches from the broiler) for 8-10 minutes or until done.

Makes 4 servings.

New York Monday # 58: Full Moon

2007-01-28T18:23:00.000-05:00

Last month, for a number of days, we had a beautiful full moon, which accentuated the city lights.

Have a good week, all!

New York greetings,
Paz