I had every intention of GRILLING this chicken. I had it all planned out – photographed and beautifully crafted in my mind.Yet, on this particular day, the gas grill decided NOT to work for me.Rather than trouble shoot on the hot patio, I opted for an easy fix: indoor, Dutch oven stovetop ( + broiling…
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Father’s Day is just around the corner – so, what are you going to grill?I ask “grill,” rather than just “prepare,” because that’s what all dads love, right? – They love to throw something on the barbie, soak up the outdoors, and chill.Whether you throw Dad the apron for this recipe, or marinate and BBQ…
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I have not much to say other than that this meal is truly dinner party MAGIC. Magic. A crispy crust of spice – cumin, sumac, and coriander with a dash of cinnamon; A creamy concoction of sweet parsnip and pungent brassica; And the refreshing flavors of citrus from the sumac and lemon thyme amalgamate into…
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I love a good crust on my chicken. LOOOVVVE it. In fact, I don’t really care a whole lot for grilled chicken without a good spice crust of sorts. The crust locks in the super moist juices, and imparts the most amazing profile imaginable ~ spiced correctly, of course. The collection of goodness can be…
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I know it sounds crazy, right? Butter. Chicken. Radishes. All together. Yes! The sweet, salty, and slippery deliciousness of the most amazing butter on earth, Kerrygold, of course, coupled with the brilliant spicy bite of bright red and purple Easter egg radishes is truly amazing. And, when slathered and stack atop a flattened chicken breast,…
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There are simply those days when I feel like I need a power boost of protein. I just CRAVE it. You know what I mean? The fresh, clean energy of just pure protein. And we’re talking real protein here, real food. Not just a powder or a bar. REAL protein. Next to water, protein makes…
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I’m not entirely sure if the term “Persian” accurately describes the crafty spice creation surrounding this chicken. All I know is that it’s darn good! Freshly grinding and crushing the spice mixture and distinctly rubbing it into the fowl, with the perfectly primed grill, creates a crusted chicken breast to die for ~ really. In…
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No, you haven’t lost track of time. It’s not yet November nor Thanksgiving time. It’s chicken time at our house, though! We are crazy and we like to name our birds. We have had Bernadette the Bird, Betty the Bird, Matilda, and, most recently, Margaret. Whole, roasted chickens are certainly not my favorite. I much…
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