Wednesday, July 30, 2008

Chicken skin revisited

Tonight's Menu

  • grilled chicken thighs
  • herb-onion focaccia
  • garlicky green beans
  • green salad "bar"
Okay, well this was just plain yum.

The girl and I decided that while chicken drumsticks were an iffy proposition with braces, chicken THIGHS with the bones in and skin on would probably be okay. So that's what I made. I just sprinkled them with Jane's Krazy Salt and garlic pepper as usual, grilled them skin-side down over medium-high heat until the skin was nicely browned (but not BLACK this time; I watched them pretty closely), then moved them all skin-side up to an unlit burner and left them alone for 35 minutes or so. They were crispy, juicy and delicious!

The focaccia was made with the master recipe boule dough from the book. I topped it with snipped fresh rosemary, fresh thyme, sliced red onion, EVOO, coarse sea salt and freshly ground pepper. Yum!

The green beans were from my garden! Yay! I had thought that my Kentucky Wonder pole beans weren't setting fruit, but it turns out the vines were so freakin' dense that I just couldn't SEE any. I poked around in there yesterday and managed to harvest a good-sized handful of beans. Some of them had obviously been on there a while and looked more like broad beans that you would pop out of the pod than string beans that you would eat all in one gulp, but oh well! I cut them in 2-inch pieces and simmered them in water for a good 15 minutes to make sure they'd be tender. Then I sauteed a large minced garlic clove in some EVOO in a skillet and tossed in the beans to get them nice and garlicky. Season with salt and pepper and you're good to go! Now I just have to remember to check the bean vines more often so I can get them while they're still young and tender!

I'm trying to move away from bagged, prepared salad greens for no particular reason other than pure contrariness on my part. So tonight's salad "bar" was torn green leaf lettuce (from the store and out of season, ugh), the last of the cherry tomatoes from my garden, and the last of the sliced carrots from the CSA. The kids apparently think green leaf lettuce = poison so they didn't eat any (they had chopped raw apples instead), but DH and I thought it was worlds better than our usual salads made with packaged lettuce. Yay! Non-boring salad, for a change!

3 comments:

Anonymous said...

I don't know WHY, and this may not be any help whatsoever, but my kids will eat romaine leaves as a "salad" voluntarily almost every night. Usually they like it with just olive oil and salt. Occasionally, dipped in dressing (naked). For some reason, they hate the spine, and only eat the green---works for me! FWIW, they are 7 and 9.

Alternative ideas: pick your own damn veggie/fruit! Let them think THEY thought of it......

Poppy Buxom said...

I find those bagged lettuce leaves awfully dispiriting. Especially the mache (sp?) which gets so limp.

Hey, the boy has discovered Caesar salads and orders them in restaurants all the time. He also likes romaine or iceberg lettuce in his sandwiches. Now, I don't bother trying to get my kids to eat salad at home, but maybe this romaine lettuce idea will work for your boy.

GirlHouse said...

I detest lettuce in a bag. I think it has a chemical taste.