This Week Jamison got his first start at quarterback. Cooking on the road, he stepped into the saddle calling a play from his mother's recipe-book; which proved to be anything but a lemon. Two whole chickens split down the center broil in the juice of soo many lemons mixed with garlic, herbs and a touch of extra virgin.
4 halves, raw-dawg:
The resulting lemon oil mixes with my favorite food group: Drippin's, to produce a sauce that begs to be sopped up (bring yer biscuits). The high heat of the broiler gives you that desirable crispiness on the outside and the high volume of liquids underneath prevent the undesirable dry-out, keeping the meat moist and tender. The quarter-bird looks positively sexy with all it's bones in, plated in shallow bowl of lemony goodness.
pour it on!
Staying on the lemon theme I chef'd up a double batch of hummus with 3 whole heads of roasted garlic and extra-extra mint to keep us busy till kick-off
field of dreams...
and sadly the lions remained winless....
3 comments:
I'm just glad to see that you've graduated from that whole canned-chicken phase and excited to someday take part in one of these meals.
Ten thousand cans of chicken breast washed down with 40 egg whites.
Yeah! As soon as Colby Pattons makes it out to visit nyc we'll have a sunday dinner to celebrate! I'm working on an old classic recipe: SHIMP KABOBS!!! BABY!!!!
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