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So. We've been a bit slack in our cooking regimen, although Marina and I did combine to put together lunches on back to back days for 8-9 people, at the great meeting of the clans up north in Sonoma, or, to put it another way, when our families met each other for the first time. Lots of watermelon, a Greek pasta salad with lots of feta and kalamata olives--do look for presliced olives, because manually slicing them and pitting them is a pain--turkey burgers, salmon burgers, even chips and salsa. Very professional. Except that we didn't get paid. That's the real trick.
My point is, we need to get back into our cooking routine, and I want to plan something great for tomorrow night. I'm perusing a recent issue of Cooking Light, which seems to be focusing on summery foods. The problem is, this is San Francisco, and summery still means fog, fog, wind, and more fog. Plus, I don't have a grill. This is a conundrum.
I have a couple ideas:
1) Bell Pepper, Tomato, Cucumber And Grilled Bread Salad.
This one has promise, except that it sounds a bit cool, even if you grill chicken to add on top of it. Cold salad is not going to be ideal if we have another one of those Mission evenings with a violet fog creeping over Twin Peaks as the street lights come on. We like our meals hot on nights like that.
I noticed the recipe calls for coarsely chopped tomatoes, which sounded entertaining, until I realized that it wasn't implying you should swear like a drunken sailor at the tomato while you chopped it.
The other problem, of course, is I don't have a grill. How do you replicate grilling on a stove top? This recipe calls for both grilling bread--which could maybe be toasted instead--and grilling chicken. Would frying the chicken be as good?
2) Walnut and Rosemary Oven-Fried Chicken, with Toasted Garlic Escarole. This looks like a winner, especially after I looked twice and saw that it called for escarole, not escargot--which, as everyone knows, is French for "Um, no thank you." I still have to look up escarole, but hey, it's already better than feared.
The research continues tonight, with cooking, photographs, and blogging to follow tomorrow!
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1 comment:
Hi Devin,
The best solution to your no-grill problem is to get a grill. But, if you insist on continuing to punish yourself (and Marina) by not having a grill, you can use your oven's broiler. It does the same thing as a grill, but from above instead of below. Beware, though, broilers are not as precise as grills, so it's easy to burn things. If you want to achieve a grilled effect on some chicken, for example, you can stick it under the broiler until it browns a bit --- don't walk away! --- and then switch the oven to bake (say, 400) to finish it off. If you don't already have one, an instant-read digital meat thermometer is a wise investment.
Keep up the good work!
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