Just wanted to let everyone know I’ll be on vacation this week. I'd call it a "Spring Break," except that makes it sound like I'm going to be chugging beer through a funnel, half-naked, while listening to Flo Rida, which is not accurate.
I'll actually be sipping beer, half-naked, while listening to Flo Rida. Anyway, I'm looking forward to a the break, and suggest
you use the time to catch up on videos you’ve missed. We have so, so many. Thank
you, and we’ll see you next week!
Erin go what? On the surface, this may seem like an
inappropriate St. Patrick’s Day recipe post, but I’ve always considered this
holiday one of the official signs of spring, and since that means it’s grilling
season, then maybe this is appropriate after all? Yes, I went a long way for
As I mentioned in the video, the secret to this simple
chicken is a very powerful marinade. This is one of those rare recipes where,
when in doubt, we add a little more. Above and beyond that, the only way to
ruin this would be to singe the skin/marinade with too high, direct heat.
We really want to sort of roast these pieces on the grill. So,
don’t build a huge fire, and wait for it to turn ashy, before using
semi-indirect heat to slowly cook the meat through. This way we get a tender
inside, as well as and a gorgeous, caramelized exterior.
This is so flavorful that you really don’t need a sauce, but
some fresh lemon is nice, as is a spicy yogurt. Just squeeze a little lemon
into some nice thick, Greek yogurt, spike it with hot sauce, and you have a
perfect condiment. And speaking of St. Patrick’s Day, this stuff pairs
wonderfully with beer. I really hope you give this grilled Greek chicken recipe
a try soon. Enjoy!
For enough marinade for 6 chicken thigh/leg sections:
6 to 8 cloves garlic, totally crushed or very finely minced
I love that my wife, Michele, follows Questlove on social
media, but not just because it makes me feel cooler by extension, which it
does, but also because he’s a huge foodie, and this enticing eggplant “bacon”
came from his Instagram.
Links were followed, and I discovered the recipe was from
Minimalist Baker, and although I did tweak the technique and ingredient
amounts a bit, the recipe is basically thieved from this gorgeous blog post. Thank you, Dana! By the way, there
they were brushed, but I decided to dip. Because my slices may have been
wetter, they did take way longer to cook.
Personal taste being what it is, you’ll have to experiment
with not only your sweet-salty-smoky ingredient ratios, but also with how thick
you cut your eggplant, as well as how long you cook it. I went for thin and
crispy, but it was closer to a bbq potato chip in taste/texture than bacon. I may
slice it thicker next time, and see if I can get some chewy bits, woven through
the crispy bits.
These would make for some tasty vegetable chips, but were
especially enjoyable in a BLT, which I inexplicably didn’t photo. I blame low
blood sugar. Regardless of how you enjoy them, I really do hope you give this
eggplant “bacon” a try soon. Enjoy!
Makes enough “bacon brine” for 2 medium-sized eggplants:
2 tablespoons maple syrup
4 tablespoons tamari, or soy sauce
1 tablespoon Worcestershire sauce
2 teaspoon smoked paprika
1/2 to 1 teaspoon liquid smoke, depending on strength
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
1 teaspoon freshly ground black pepper, a little coarser
3 tablespoons olive oil
2 eggplants, sliced to about 1/8th inch
The original recipe calls for a 225 F. oven, but I would
probably start this like I finished it, and that’s in a 250 F. oven. I’d plan
on at least an hour baking time, but that will depend on thickness, pans, etc. Simply cook until they are how you want.
I know I’ve made fun of salads served in Mason jars before,
but when I was asked to contribute a layered Nicoise to an Allrecipes Easter
feature, I immediately thought of this tragically hip presentation. Also, I
didn’t have a straight-sided, see-through glass bowl to do the layered salad
I love a good Nicoise, and it’s perfect for layering,
especially if you slice/chop up the ingredients first. Not only will your
layers be easier to keep straight, but chopped salads are always a pleasure to
toss with dressing. Speaking of which, I really enjoyed this avocado spiked
French-style vinaigrette, and it paired perfectly with the rich, fatty, olive
Look for something from Spain or Italy, and you will be
impressed with how much nicer it is than the stuff Charlie and his buddies are
pushing. So, whether you composed this on a plate, in the classic fashion, or
follow my lead, and create the world’s trendiest Nicoise, I really hope you
give this a try soon. Enjoy!