Oh my goodness its hot today. In need of some light food without much effort.
For dinner tonight, My Marinated Chicken Thighs
I copped this recipe from an flyer from the National Post, Entertaining with Bonnie Stern Saturday June 23, 2001.
She uses Cilantro instead of Basil. I have done it both ways but prefer the basil because of the sharper flavor to balance the vinaigrette.
She uses carrots in the salad which the 'Husband' won't eat. Also she omits the lime in the vinaigrette, but really what are you going to do with the other half of the lime?
6 boneless skinless chicken thighs
1/4 cup hoisin sauce
1/2 tablespoon minced garlic ( I buy the stuff in the jar, much quicker and faster)
1 /2 tablespoon minced ginger ( ditto)
1 tablespoon fish sauce
juice of 1/2 lime
a few leaves of chopped fresh basil
Combine all the above and marinate the chicken for 1/2 to 1 hour at room temp or 3 hours in the fridge
Grill on the barbecue 5 minutes a side, or until cooked. Serve on a bed of fresh iceberg lettuce ( or salad greens of your choice) mixed with chopped green onions and cucumbers, red pepper, or radishes finely sliced any left over basil or mint if you like. Top with a vinaigrette of rice wine vinegar, vegetable oil or a sesame oil blend, the other half of the lime juice and salt and pepper to taste.
Wednesday, July 13, 2005
What to cook when its hot.
Oh my goodness its hot today. In need of some light food without much effort.
For dinner tonight, My Marinated Chicken Thighs
I copped this recipe from an flyer from the National Post, Entertaining with Bonnie Stern Saturday June 23, 2001.
She uses Cilantro instead of Basil. I have done it both ways but prefer the basil because of the sharper flavor to balance the vinaigrette.
She uses carrots in the salad which the 'Husband' won't eat. Also she omits the lime in the vinaigrette, but really what are you going to do with the other half of the lime?
6 boneless skinless chicken thighs
1/4 cup hoisin sauce
1/2 tablespoon minced garlic ( I buy the stuff in the jar, much quicker and faster)
1 /2 tablespoon minced ginger ( ditto)
1 tablespoon fish sauce
juice of 1/2 lime
a few leaves of chopped fresh basil
Combine all the above and marinate the chicken for 1/2 to 1 hour at room temp or 3 hours in the fridge
Grill on the barbecue 5 minutes a side, or until cooked. Serve on a bed of fresh iceberg lettuce ( or salad greens of your choice) mixed with chopped green onions and cucumbers, red pepper, or radishes finely sliced any left over basil or mint if you like. Top with a vinaigrette of rice wine vinegar, vegetable oil or a sesame oil blend, the other half of the lime juice and salt and pepper to taste.
Tuesday, July 12, 2005
Things I want!! In no particular order
1. An Aga Stove,
2. A bigger kitchen for the Aga Stove
3. A bigger house for the bigger kitchen
4. A Mandolin ( not the musical type, for finely slicing 'cerlerac' and other obnoxiously hard vegetable's)
5. To take a course at the Cordon Bleu cooking school
5. To take a course at the CIA ( Culinary institute of America)
6. To locate a copy of ' The Food Lovers guide to France' by Patricia Wells ( out of print )
7. A Hermes Kelly Bag, ( nothing to do with cooking but I want one anyway........Do you think Oprah would send me one of her old ones?)
8. Sweet, Salty, Spicy, Sour ( a cookbook)
9. Someone to catalogue all my scraps of recipes and put them into some sort of order.
10. A day of unlimited shopping at the Dean and Deluca
Sunday, July 10, 2005
Saturday, July 09, 2005
Friday, July 08, 2005
Welcome to my Blog
Welcome to Crazy in the Kitchen, lots of fun here. I would like to introduce myself. I am a 39 year old married woman in Toronto. No kiddies or Pets, too much work. I am trying to teach myself French as I am going to the Dordogne region in September.
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