Monday, September 22, 2008
I always think of these great posts I want to write about food but then I forget to snap a picture or get caught up in the daily grind and never managed to make the meal I had planned. So here's a wrap up of what's recently been going into my mouth.
Last week the wife and I made the mistake of not filling up on breakfast before we headed out to the boys' first football games and we paid handsomely for it.
This week we were slightly more prepared: we made it to the stadium early enough that I was able to duck out and head down the street to Bagels On The Hill for some breakfast bagels.
It's hard to get real, fresh bagels in the area, not like the bagels my Jewish mother-in-law gets that's for sure.
But these bagels came close and my breakfast was cooked to order because this ain't a fast food chain folks.
This bugger was tasty although nothing at the moment can hold a flame to Blitz's Market morning eats down at the shore...
I have picked up many a good recipes over the years working for local catering companies and this is one of them.
It's a refreshing salad that's quick to make and features a cavalcade of flavors.
Basically, it's spinach, thinly sliced red onion, sliced pear, goat cheese, pine nuts and a raspberry poppyseed vinaigrette.
Yeah, yeah with salt and ground pepper because you should (kosher) salt and (ground) pepper everything.
Made this last week for dinner because it is quick and easy.
It's the infamous chick can recipe and it's always an easy way to cook a bird.
This version was an olive oil, cilantro, lime and salt and pepper rub with the cavity stuffed with garlic, red onion, orange/red peppers, zuccinni and halved limes.
I then poured out half a can of beer and shoved it into the cavity and placed the chicken on a pie backing dish for the greasy cast off.
Cooked it at about 325 degrees for about two hours (or until the drumstick easily tears off) and then served it with rice.