Chicken-to-go

July 22 – July 28, 2019

Ross's Cathedral

Ross’s Cathedral at Bedford Springs Old Course (Donald Ross, along with A. W. Tillinghast, helped redesign the course)

Monday:          Cheeseburger at the Frontier Grill – Bedford Springs

Rotisserie Chicken Salad

Tuesday:         Rotisserie Chicken (GE) on Romaine, Cucumbers and Tomatoes

Wednesday:    Grilled Scallops with Nori, Ginger and Lime

Thursday:        Dinner with Gene and Sandy at Dive Bar

Roasting Chickens

(Not Salmon – but Chickens and Squash for Rick’s dinner – photo by Annie)

Friday:             Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce

Mere's Salad

Mere’s Salad for Rick’s Birthday

Saturday:         Rick Birthday:  Crostini with Whipped Ricotta, Tomatoes and Shallots / Chicken Chemuin with Chimichurri / Grilled Sweet Potatoes / New Cole Slaw / Chocolate-Marshmallow Cake with Ice Cream

Chx Sal

Sunday:           Leftover Chicken on Lettuce with Fresh Raspberry Vinaigrette

Another light week of cooking:  We dined out twice and then used a Rotisserie Chicken to eke out another meal.  And why not?  The rotisserie chicken at our local supermarket is really tasty and, hey, it’s chicken, which is good for you, right?  (Though the rotisserie treatment does put a dent in the chicken’s life.)

There are just some weeks when work, the heat and sheer interest in other activities (golf, reading, writing, music . . .) precludes spending much time on cooking.  Not that we didn’t spend a lot of time on Rick’s birthday dinner (as did Mere, with a wonderful salad of tomatoes, corn, peaches, basil and burrata) – but that was a labor of love and it interested us.  But on Tuesday, fresh off the turnpike from our getaway to Bedford Springs, still wearing the clothes we played an afternoon round of golf in, it was pretty clear that Chateaubriand or Charlotte Russe or even the lowly twice-baked potato was congruent with neither our schedule nor our remaining reserves of energy.

And right off Route 28, at the Waterworks Giant Eagle, a mere four miles from home, resting in their black plastic tubs with the clear plastic tops, was a veritable flock of flavorful, roasted chickens which required only a bit of carving and the removal of that little rubber band which gets baked right into the skin of the wings, and some minor go-with to provide a fine meal.

We’re going to toss in a new and wonderful recipe for Raspberry Vinaigrette which goes well with some mixed greens topped by slices of rotisserie chicken.  (You might even drizzle some right over the chicken.)  All that matters to us, when it comes to dinner, is that it tastes good and is not entirely ocontrary to all sensible rules of good health.*  Length of preparation, number of ingredients or stages of cooking and the height of your toque are, as President “W” might have said, “disrelevant.”

 

*So far as we can tell, this rules out only fried Snickers bars and improperly cleaned Blowfish – if you have any additions to make to the list, let us know.  [Please, if you’re anti-Foie Gras or something cultish along those lines, understand that we sympathize with you but simply don’t want to hear about it more than once a decade – you know who you are.]

Chx Sal Raspberry Vinaigrette

ROTISSERIE CHICKEN WITH GREENS AND RASPBERRY VINAIGRETTE

You don’t need a recipe for the chicken.  Get yourself a rotisserie chicken and some lettuce and cucumbers and tomatoes if you like (we do).  Slice up the chicken, dress the greens and put the chicken on top or on the side.  You can cook some rice, if you feel the need for more.  Well, you can do anything you like.

Here is a recipe for a very berry-forward Raspberry Vinaigrette which you can use for any kind of salad.  This goes spectacularly with the chicken.

Raspberry Vinaigrette

 Time: 15 minutes

Ingredients: This makes enough vinaigrette for several large salads

1 cup fresh raspberries

1 tablespoon white sugar

2/3 cup balsamic vinegar

¼ cup olive oil

1 tablespoon honey

½ tablespoon of salt

Make Vinaigrette:

Mix raspberries with sugar in a bowl and set aside for about 10 minutes – until it gets juicy.

Mash the berries with a fork until you have a liquid mixture.

Put the berry mixture into a large jar and add the vinegar, olive oil, honey and salt.  Cover with a lid and shake until emulsified.  Keep in refrigerator.

The freshness of this vinaigrette (the fresh raspberries) is what makes it special.

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