What I had for dinner:

Chicken with Asparagus

[ Previous ] 9 May 1994 22:00:56 -0400 [   Next   ]

Tonight's appetizer was very simple: a raw artichoke with spicy vinaigrette. It takes no time to prepare, and can be enjoyed while dinner is cooking,

Last night, I set some chicken breasts to marinate in a (blended) mixture of 1/2 onion, 1 clove garlic, 2 tsp sambal oelek, 2 tsp sage, and 1 tsp rosemary. A Ziploc bag makes an excellent marinade container.

The asparagus were boiled for 5 minutes, drained, and left to cool to lukewarm.

The marinated chicken was transferred to a plastic bag (recycle veggie store bags here) containing 1/4 cup farina, and thoroughly coated; it was then pan-broiled until well done. The coating gets almost black in the process.

To drink, a bottle of Scaldis Belgian Special Ale, from Hainaut; a strong ale from an independent brewery.

Serve chicken and asparagus with

blender mayonnaise:

In a blender or small food processor, place 1 egg, 1 tsp mustard, 1 tsp vinegar, salt and pepper, and while blending at highest speed add 1/2 cup extra virgin olive oil over 1 minute. This makes a very stiff mayonnaise, that must be brought back to room temp if it has been kept in the fridge. For a softer product, replace some of the olive oil by corn or canola oil.

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