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Balsamic Chicken

Dear Vegetarian Viewers: Be warned… there are some graphic chicken photos within this post!

When it comes to chicken, a boneless chicken breast is my cut of choice.  It’s easy to cook and requires minimal prep work.  You know what doesn’t require minimal prep work?  Chicken drums.  That’s why I’ve never made them!!  Also… call me lazy if you will… but I don’t like eating them either.  You know why?  Because it takes too much work.  I don’t eat chicken drums with my hands, and it’s too much work for too little of a reward.

It now occurs to me that I have never shared this sentiment with my husband.  I suppose I thought that since I had never made them, it would be obvious that I didn’t enjoy them.  What is it that they say about “assuming?”  Oh yeah… they say that not explicitly telling your husband about your preference leads to him picking up a HUGE pack of drums because they’re on sale.

*sigh

Now came the issue of what to do with these things…  Enter trusty Food Network with a potential recipe!  I didn’t have rosemary sprigs or fresh flat leaf parsley on hand, so I figured I would substitute with dry spices.  (Right… like I know what I’m doing substituting stuff… *rolls eyes.)

Now comes the gross part:  Prepping the drums.

I only knew to do this because I had some vague recollection of watching my mom go through this process.  I also seem to remember her making this look easy.  She’d swiftly grab, pull, rip, and trim.  My process was not so swift.  This was the longest part of the prep (sans the marinating time)!  Blah.  It was enough to make me want to stop and not cook.  Just in case you don’t know, here is what it looks like before, and what it’s supposed to look like after:

After you’re done reminding yourself that you are handling a carcass (appetizing, no?), throw the drums in a ziplock bag.  Add the marinade to the plastic bag.

TIP:  This is one of those things you learn ONCE.  Only once…  When marinating something like this in a plastic bag, please do yourself a favor and place it in a pyrex before you stick it in the fridge.  Coming back to a leaked plastic bag in your fridge S.U.C.K.S.!

The recipe says to let the drums marinate for two hours.  I prepped the chicken in the morning and left it all day.  Come super time, I preheated the oven and arranged the drums on a baking sheet.  During the 35 minutes they were cooking in the oven, I heated the marinade, made some Near East rice pilaf, and reheated some squash and chickpeas.

Dinner was served.

Before I tell you what I thought, please remember I’m biased against chicken drums.  It might be good to know that Ian really enjoyed the chicken.

As for me?  I wasn’t super impressed.  The chicken was moist and well marinated, but I couldn’t help but think that it could be better.  If I try this recipe again, I’m going to change two things to see if it improves the dish:

1)  I’m going to use chicken breasts!

2)  I’m going to try it with fresh herbs.

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Honey Ginger Salmon

I love fresh seafood.  Unfortunately, I can’t always afford the things I love.  As a close substitute, we try to keep frozen fillets of fish in the freezer (say that ten times fast!).  In the past I would cook all fish in a similar manner.  I would defrost the fillets, place them in a pyrex, drizzle olive oil over them, and then place minced garlic on top.  It’s the only foolproof way I know to make fish.  But this isn’t about foolproof cooking, now is it?  It’s about experimenting!  Here are the pictures of my next attempt at a new recipe

I wonder if this marinade would be good on chicken or beef… may have to look in to that…

I prepped the marinade early in the day so that I could let the salmon soak for a while (the recipe suggested 30 minutes – I left it for 3 hours).  We don’t have a grill, so I preheated the oven to 400 before throwing the salmon fillets in.  30 minutes later…


Dinner was ready!  I served the salmon with some steamed edamame and spooned some of the marinade over white rice.  Not too shabby if I may say so myself!  Definitely holding on to this marinade recipe.

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