Wednesday, July 11, 2007

Ssssssssmmmooookin'

Smokin' 1
First off, I just have to say Sabra and Dominic are my all time most favorite best dancers ever. It's not just their dancing, which is hot and impressive, given that Dominic has never taken a formal class in his life, but also their attitudes. Their humbleness, their gratitude, their attitude, not to mention the great sense of humor they bring to their interviews. Not to mention their interactions with each other! One of my favorite moments of the show was a couple of weeks ago when they found out they were safe. They've only improved in technique and I really hope they're around for a loooong time.


Smokin' 2
The "WC Recipe of the week" this week was a Martha Stewart recipe for Smoked Chicken, which right away set off my radar. I'm not a huge Martha Stewart fan, maybe because I'm intimidated, maybe because I can't quite figure her out. What makes her tick? What's behind that calm, cool facade? How can one woman find so many uses for toothpicks?






I approached this recipe with a little trepidation, especially since I can't make a recipe without modifying it in some way. In this case, instead of making a whole chicken, I only did two chicken breasts. This also meant I had to change the quantities of the marinade ingredients. I also made it inside on the grill pan, by covering the pan with an extra large lid to get that smokey flavor. Nevertheless, I think I might have done okay.

J: Mmmmm, this chicken is really good. What's on it?
K: I marinaded it all day in Sherry Vinegar, olive oil, salt, garlic, and paprika
J: You should do that more often, its a great marinade

Martha Stewart? Eat your heart out.

Martha Stewart's Smoky Grilled Butterflied Chicken
1/16 cup sherry vinegar
1/16 cup olive oil
1 garlic clove, minced
1/2 tablespoons smoked paprika
1/4 tablespoon coarse salt
2 chicken breasts






1. Combine vinegar, oil, garlic, paprika, and salt in a nonreactive baking dish or large resealable plastic bag.

2. Place chicken breasts in marinade. Cover dish or seal bag, and refrigerate at least 4 hours (or overnight), turning occasionally.

3. Preheat grill to medium. Remove chicken from marinade; discard marinade. Place chicken on grill. Cover, and grill 10 minutes. Flip chicken, and cover. Grill an additional 5-10 minutes.

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