Friday, February 12, 2010

Cook with Fire

Cook with Fire

Now and again, I will try to drive traffic to - gasp - another blog site! I know, right?

I am pretty sure I've mentioned here that I do like to cook. I find it very relaxing and challenging all at the same time. I don't mind cooking. I don't even mind clean-up. I can do without having to go to the grocery store if at all possible.

What I really struggle with: finding something new to cook or actually picking the menu. After that decision has been made, the rest is relatively easy.

Now and again, that is where Bloghungry comes in handy for me. He'll not only have a recipe that I can do, but that I want to do. And he makes them seem plausible.

Take his Grilled Chicken with Lemon, Capers, Garlic and Oregano dinner. It totally works and pretty easy to prepare. I done right by his easy-peasy directions - which was really just the marinade. I'm not a complete moron - I do know how to grill chicken.

I have not used capers much, so I didn't know exactly what to expect. Capers, the way they are packaged, are a great business model. You can't get them out without losing all the juices of them. You can't really use them again if you take away the brine, so you dump most everything out to get the one tablespoon you need and end up tossing the rest. Pretty sneaky, sis!

With all the potentially strong ingredients, I worried that after being in the fridge for 10 hours or so, that the flavour would overwhelm the actual meat (that's what she said). I can tell you that it did not.

The chicken was tender and juicy - and it all blended well in terms of taste.

To not over-marinade, I actually prepared it the night before, but didn't incorporate the chicken until before I left for work the next morning. That still left like 10 hours to for the poultry to soak before I had to come home and grill it.

I think the biggest differences with mine and BH's was he most likely did his on an outdoor grill. Smart man. I guess I could have too, but would have had to shovel a path to the grill. So, I did it on an indoor grill - and well, let's just say, where BH said to have a water bottle handy because of the flames, well.............. There weren't really any flames, but a lot of smoke. A LOT.

But it came out great, as you can see.

My food photography isn't as good as Bloghungry's, but to be honest, I didn't try that hard.

I won't reprint the recipe here. I linked it above for you to try - and it also drives some blog traffic his way.

Song by: Heart


A Lewis said...

Reminds me of my using capers just two weeks ago in my Tangerine Chicken:

Olive oil the baking dish, add chicken tenderloins/breasts, and top with tangerines, capers, potato, onions, cherry tomatoes, balsamic vinegar, salt pepper. Delicious.

Jonny said...

So...there were 2 things flaming in the kitchen that night!

Blobby said...

No - you were in NC.