The lovely and gracious Joke blogged the recipe.
I followed instructions.
It was a success!!
Actually. I went one better than that. Joke had a typo* in the recipe and was obviously relaxing with the 2.5 hours of sleep he allows himself per night when I frantically emailed to query said typo. Which left me no option but to make an educated guess ...
... and I was ezzackly right**. So haha Burnt Bog Girl! Take that Burnt Water Girl.
Obviously I have to post the results of such culinary excellence. The recipe is simple and easy to follow.
Make the gremolata.
Prepare the rocket salad. (That's the dressing on the side to keep any salad leftovers fresh for Fixit's lunch the next day.)
Grill the chicken. Top with gremolata.
(Actually I pan-fried the chicken The [very clear and easy-to-follow] instructions sounded like what I think of as pan-frying. Because in my mind grilling involves this contraption:
This may be a cross-cultural linguistic thing? Or I just might not know what the hell I'm talking about.)Put on plate for delectation of self and loving partner. Enjoy!
Receive the verdict.
Yum-o-rama.
High praise indeed.
Thankyou Joke.
____________________________________________________
* About which he was mortified and apologetic, and I only mention it here because (a) if anyone wants to try the recipe out they would need the new proportions and (b) to highlight what a nice man he is because he emailed me back prontissimo and couldn't have been more worried for me.**The typo specifies only 4oz chicken. The requisite weight of the chicken should be 1lb, cut into 4 x 4oz pieces. Because I was unsure I made double the gremolata just in case so I may have piled it on a bit thick! But the 4 x 4oz thing? I did that! Which is only exciting if you know my track record.
Yeah. It was a crosscultural linguistic thing. Your grill is our broiler, and your barbecue is our grill, and our barbecue is whatever it is you guys use to hot smoke (as opposed to cold smoke, as in Scottish smoked salmon) food.
ReplyDeleteA grill pan, ovah heah, looks like this:
http://tinyurl.com/2g25sj
Glad it worked out!
-J.
P.S. If you want to be very chic and foody-artsy, you can make a pile with the arugula/rocket, and rest the chicken atop. The heat will give a bit of a wilt to the leaves and the juices will get all cozy with the dressing and all your dreams will come true.
ReplyDeleteI can almost smell it....it looks yum. You hear so much about how they doctor food photos for mags. as though a straight shot couldn't possibly it justice. Your pics blow that myth sky high....mouthwatering.
ReplyDeleteJoke: I'm glad I know what broiling is now! I thought it involved water (sounds like boiling)...
ReplyDeleteGot no ideas on what we'd call a hot-smoking contraption. Let alone a cold-smoking one.
That grill-pan from your link? Looks. SOOOO.nice. It would be wasted on me. But I can dream, can't I?
Molly! Thankyou! I hardly ever hear mouth-watering and my cooking in the same sentence!
We don't hot smoke, as I a rule, do we? I wish we did. We would say something like 'I cooked it in the Weber', it's great, it tastes all smoky. And then someone would almost certainly ask you what a weber is.
ReplyDeleteAppalling really. Hot smoking is such a wonderful thing.
Stomper, you're going to have consider calling yourself a Competent Cook, if you keep this up.
Have you worked out a day for next week yet, that isn't Wednesday afternoon, or Friday morning?
Cor, SG, I'm very impressed indeed! That looks delicious! Maybe inspiring even...
ReplyDeleteCan you come and cook this for ME at my house as I'm, you guessed it, exhausted after nursing all and sundry this week (thankyou for your well wishes). But due to logistics, I suppose I will have to have some takeaway; which will come in a poor second to your masterpiece!
ReplyDeletePositively gourmet, clever girl! Fancy grilling and broiling being the same thing...it is always an education visiting here.
ReplyDeleteThe idea of hot smoking is to take the most appalling (i.e. cheapest) bits of pork or beef and cook them over a very smoky, indirect and LOW heat. By low, I mean LOW.
ReplyDeleteSomething like 180F/83C (!) for hours. At the end of it all, cuts (say, brisket or pork shoulder) for which you might need a chainsaw otherwise can be, quite literally, eaten with a spoon. In fact, in the case of things such as ribs or shoulders, careless handling will have all the meaty parts abandoning all attachment to the bone.
I may have to blog on this once our spring (indistinguishable from summer) arrives.
-J.
Sounds so delicious. I made the panini but put it on homemade pizza base (courtesy of Karen Martini - that girl is a whizz on achieveable culinary delights!)
ReplyDelete