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Recipes

PERUVIAN-STYLE CHICKEN

Insanely popular in Lima and in Peruvian communities in the U.S. For
maximum crispness and to speed up the cooking process, the chicken is
spatchcocked (butterflied). Note: in Peru, you'd use a fiery yellow
chili called aji amarillo (use 1 to 2). This recipe approximates the
flavor by mixing yellow bell pepper and habanero.

Method: Direct grilling
Serves: 2 to 4
Advance Preparation: 2 to 12 hours for marinating the chicken

For the marinade and sauce:
1 yellow or orange bell pepper
1 habanero pepper, or 2 jalapeno peppers, or more to taste
One small onion, peeled and roughly chopped
1/4 cup fresh cilantro leaves
2 to 3 tablespoons fresh lime juice, or to taste
2 cloves garlic, roughly chopped
1 teaspoon coarse salt (kosher or sea), or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 cup vegetable oil
1 cup mayonnaise (Hellmann's preferred)

For the chicken:
1 whole chicken (about 3-1/2 to 4 pounds)

Stem, seed, and devein the bell pepper and the habanero and chop
roughly. Combine in a blender container with the onion, cilantro, lime
juice, garlic, salt, pepper, cumin, turmeric, and vegetable oil. Blend
until fairly smooth. In a small bowl, combine 3 tablespoons of the
marinade mixture (reserve the remainder) with the mayonnaise and stir
to combine. Cover and refrigerate the mayonnaise mixture until ready
to serve.

Place the chicken, breast side down, on a cutting board. Using poultry
shears or a sharp knife, cut through the flesh and bone along both
sides of the backbone. Cut from the tail end to the head end and
completely remove the backbone.

Open out the chicken (like opening a book) by gently pulling the
halves apart. Using a sharp paring knife, lightly score the top of the
breastbone. Run your thumbs along and under the sides of the
breastbone and attached cartilage and pop them out. Spread the bird
out flat.

Turn the bird over. Using a sharp knife, make a slit in the skin
between the lower end of the breastbone and the leg, on each side,
approximately 1/2 inch long (you're trying to accommodate the end of
the drumstick). Stick the end of the drumstick on that side through
the slit.

Put the spatchcocked chicken into a nonreactive baking dish and pour
the marinade over it, turning to coat completely. Cover with plastic
wrap and refrigerate for at least 2 hours, or as long as overnight.

Set up the grill for direct grilling and preheat to medium. When ready
to cook, brush and oil the grill grate. Arrange the chicken on the
grate, skin-side down. Grill for 12 to 15 minutes per side, turning
once with tongs and a spatula. The chickens can be a little awkward to
turn; you'll need to use both utensils. If the skin browns too much,
lower the heat or move the chicken to a cooler section of the grill.
The chicken is done when an instant-read meat thermometer inserted
into the thickest part of a thigh (but not touching the bone)
registers 170 degrees F. Or to play it safe, you can indirect grill
the bird—in which case, place it skin side up on the grill and
indirect grill for about 40 minutes.

Let the bird rest for 3 to 5 minutes, then carve and serve with the
mayonnaise sauce.

PLJESKAVICA
(BOSNIAN BURGERS)

These spicy flat burgers turn up throughout the Balkans, especially in
Bosnia-Herzegovina. Flatten the burger to the thickness and size of a
pita bread. The easiest way to do this is to flatten it on a metal or
stone work surface, then pry it off with a slender metal spatula.

Method: Direct grilling
Serves: Serves 4
Advance Preparation: 1/2 to 1 hour for letting the meat rest

12 ounces ground beef, preferably ground chuck
12 ounces ground veal (or substitute more ground beef)
2 cloves garlic, minced
1/2 medium onion, minced
1 to 2 serrano peppers, stemmed, seeded, and minced (see Note)
1/4 cup parsley, minced
1-1/2 teaspoons coarse salt (kosher or sea), or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
Grilled pita bread for serving
Tomato slices and lemon wedges for serving (optional)

Combine the beef, veal, garlic, onion, serrano pepper(s), parsley,
salt, and black pepper in a large bowl. Knead the mixture gently with
your hands until thoroughly blended. Cover the bowl with plastic wrap
and refrigerate for 30 minutes to 1 hour.

Divide the meat in four equal portions. Mold each into a large flat
disk, like a pita bread, on the back of a metal baking sheet or stone
countertop. Each burger should be about 6 inches across and 1/4-inch
thick.

Set up your grill for direct grilling and preheat to high. Brush and
grill the grill grate.

Loosen the burger from the baking sheet, sliding a slender metal
spatula under it. Transfer it to the grill. Grill until cooked
through, 2 to 3 minutes per side. The internal temperature on an
instant read meat thermometer inserted through the side will be at
least 160 degrees.

Transfer to a large plate or platter and serve at once with pita,
tomato slices, and lemon wedges for squeezing.

Note: For a hotter pljeskavica, leave the seeds in.

Strange Dream

I dreamed that my grandma, grandpa, sister, and a stranger showed up
at work, and I thought they were bringing work for me, but instead
they wanted me to bring rock band and wario ware to my dad's house to
play later. My sister never said anything.

Poetry

My troubled mind engaged in midnight pondering,
focused on a distant shore.
A sleepless night of troubled and thoughtful wandering,
dreaming of the night before.

Carnal visions mark my soul,
marks and scrapes adorn my skin.
From a room as dark as velvet and coal,
my new obsession did begin.

Beer and Cooking

I don't really have a lot of time to go into all the details.. but
this weekend.. was rough...

I didn't sleep at all on friday night, and I didn't get much sleep on saturday.

Saw my dad in misery in the hospital.

I witnessed Zac's mom get the most horrible wound I've ever seen on
her shin... I feel so bad for her.

The cooking class that I taught on sunday was a disaster, a real
disaster, filled with all kinds of smaller disasters. I really don't
want to go into it, but I wish I had done much better since it was my
first time. They still want me to teach again, though.

There were 3 good things... The concert was pretty good. I got to
spend a good amount of time hanging out with friends among whom were
Mike and Newman, both of whom I have missed a great deal. And finally,
the beer we brewed on sunday was the most flawlessly executed beer day
we've ever had. We cooled down the wort at a record speed, we mixed it
right, we did the boil perfectly and quickly, with less than a quarter
of a gallon of evaporation loss. We have never so smoothly and
skillfully brewed and fermented a wort, I can only hope that the beer
is good.

The Long Stretch of Road

I'm turning the corner for the long weekend. And I don't mean the type
of long weekend where I get extra days off. My weekend plans started
at 5:45 this morning, and included working early so I'd have time for
everything. On top of my obligations to visit Zac and my dad, and
trying to visit Mike, then the foodites on saturday morning, and
cooking class on saturday evening, I could end up spending sunday
brewing, which, since Mike has never been a part of it, should be fun
for him. Can't wait to see what he has to say about our beers. I think
that they have turned out to be tremendously superb.

I am going to need a VERY good night's sleep come monday night after I
do this whole routine of coming to work early to acomodate plans for
monday evening. I really hope that I'm qualified to teach these
classes, since I've never done it before, I'm quite nervous. How much
do I let the kids do? How much do I trust them not to cut themselves
with the knives? How old are they? Will I remember exactly how to make
the strawberry shortcake dough right? I get nervous like this, it's
amazing that I don't get too paralyzed to do things like this when the
time comes. It's terrifying.

Oh, yeah, and... on a last minute whim I saw the midnight pre-release
showing of Iron Man last night.. at like 9:30, the showing after the
8:00 showing.. before the 11:00.. none of which were actually AT
midnight. They're really getting slack on their definitions.

I'm not going to complain about that, though, I had to wake up at
5:45, so... fine by me.. get out, get home, get to sleep asap was my
motto for the movie last night.

Commentary on the times of midnight releases aside, it was a brilliant
and fun movie, Robert Downey Jr is just fun to watch, he's like a
sarcastic Tom Hanks. As great as the story, the graphics, the fights,
and the other characters are, his one liners are what really separated
this gem from the crowd of action flicks this year... and this is only
the beginning.. Indiana Jones, Batman, Wall-E, Chronicles of Narnia,
and I know there are others that I can't remember off the top of my
head.. going to be a big summer. Biggest ever, I think, as far as
movies that I like go...

My girl is the best. She writes beautiful poetry that expresses an amazing soul.

Something New

Well, it's early to bed tonight, and early to rise tomorrow. I hope
that the next two days goes well. Concert tomorrow night, and then
Lasagna party at Chefs 2b saturday night.

It's been a long slow day that I've spent doing some thinking. I
really need a new job. Pretty badly. I need to have my resume turned
into Continental by sunday night.

Blogging for Blogging Sake

I found out my dad was in the hospital today. That's twice in
something like 3 weeks. This time it's worse and better at the same
time. I'm really worried about him. I heard he was in a lot of pain
and that they are giving him morphine.

I really want GTA IV. Really badly. It's a challenge to not buy it
even though I have other games, and no money.

Pregnancy, Wow

Well, turns out my old girlfriend Gabrielle is pregnant. She just
found out this weekend, and... the only thing I know how to say is
that I'm very happy for her.. but very sad for me. I remember wanting
to marry her. I remember being absolutely nuts about her. She would
make me smile all the time, we would play games, and.. yeah. And it
was a good time in my life, followed by some not so great times.

Not too long ago I had some really good times again. I can't tell
anymore if they're mostly over or if they are really only just
beginning, but they have been some VERY good times, and I am a better
person for the girl I love now.

But it still kindof wrecks up my heart to see one more ex pregnant and
starting a family with a love she found after ditching me. It makes me
feel quite a bit like dead weight. Like maybe I'm what girls date
before moving on to a better life. It's a pretty solid blow to my self
esteem.

Anyway, I weary of this subject. Martian Child is a really great
movie, I love every minute of it.

What Dreams May Come is a lousy book. Unless you view it from the
perspective that the characters are in their own personal hell devised
by their inability to wait any length of time, willing to hurt
themselves and anyone around them who cares about them rather than
display the patience to wait, and be comforted by their friends and
family.

I'm going to go... um... I don't know. Do something...

Prisma Pencils

Awesome Day

I got to go to the best Greek restaurant in all of houston today. It
was an amazing treat, but what I liked even more than the food, which
was divine, was the server.. he was wonderful, and funny, and just
great to talk to about the food with.

After that, we went back to my place and played Rock Band for 5 hours
straight, and it was so amazing with four people. I'd write so much
more about today, but, it's late, I'm very very tired. The only thing
I can imagine that would have made this day better is if I'd been able
to share it with my best friend.

Good night, all...

Car Repairs

460$ to get my clutch fixed for the same problem I paid 1500 a year
and a half ago and endured through horrendous pains at the hands of
the hideous Car Car One nazis to get repaired. I am never going to
Domestic Auto Experts again. They have a lot of image, but it's always
been overpriced, I think they do a lot of un-necessary work.

Don't know what I'm doing tonight, may be going to the movies with my
mom or playing rock band, I haven't decided which.

I am so in love with someone.

Re: Women

What does it take to make yourself appealing to a woman who has you
totally and completely wrapped around her thumb? Why are women so
starved for attention that they aren't happy without so many men
wrapped around their thumb?

It's maddening and perplexing, I've tried time after time and I can't
do it. How does anyone infatuate someone with a beautiful heart, mind,
and soul, for a lifetime? It's been done before, I've seen it done.
I've tried being mysterious, smart, worldly, erotic, entertaining,
funny, sly, dashing, charming, honest, and all for naught. I always
lose. Always to other guys.

I'm really tired of it. I've wasted too much of my life on girls who
don't return the affection that I give.

I'm seriously starting to think that women are only good for a couple
of weeks of fun, and then you need to get bored of them before they
can get bored of you.

Wow

Okay, so, I've tried out a few other journal sites, but I'm back here. Nobody read my stuff anywhere else, and really, this should be a personal journey anyway. I'm going to be posting here regularly every day again.

http://www.techcrunch.com/2008/04/18/encyclopedia-britannica-now-free-for-bloggers/

This is actually pretty awesome. I can see the marketing value in it, and EB certainly does have its advantages over Wikipedia. No contested articles from disreputable sources attempting to change entries for unsavory reasons. And some of the features are pretty impressive. And, used as a tool by bloggers with the features mentioned in that article, it could be a powerful tool for spreading information.

I think I'm going to check it out.

Tonight, though, I am really looking forward to going to a satyr meal with my mother to celebrate passover. After that, Keda and I might watch episode 14 of deathnote.

I'm in Love

It's funny, I've said that to two people in a row and their responses were nearly identical:

(1:58:42 PM) Friend 2: Oh yeah? What's it called?
(2:07:40 PM) Friend 1: with what?

So I don't know how to feel about being so transparent that I can declare that I am completely in love and it be known that I am not talking about a human being.

(2:08:51 PM) Me: What do you mean with what? /:) are you saying that I can't love a person?
(2:09:07 PM) Friend 1: no just that u love things

That doesn't make me feel good. Not the bit about being transparent, I'm fine with that, but... that I love things. This is not the first time that I've felt that I use the word love far too loosely, although only in respect to things. I mean, I don't LOVE them... or do I? Do I care about the emotional and physical well being of them? I suppose I have a formula for how much I care about something in my head...

Y=X*n*l, where Y == to how much I care about something, X == to how replaceable it is and the effort required to replace it, n == how intimately acquainted I am with it, and l == how much I like it.

So, represented in percentages... 100% being impossible without ruining the scale, this website/show == 5*80*80, or something like that, I'm not very precise. Sometimes these things are really hard to judge. I'm really curious if that puts it over a starving child in China... It's up there. Is that horrible? I haven't been directly confronted with the choice of saving a starving child in China at the cost of immediately or saving America's Test Kitchen, maybe that's a good thing. But the idea of my loving things... that scares me. Things are replaceable, that should disqualify them, perhaps I attach more feeling to things than the formula says I should?

Oh, yeah, America's Test Kitchen happens to be the site/show in question for today. I absolutely adored this episode that was one this afternoon, and while I was browsing for that episode and its recipes I found this recipe.

Anywho, so, I really think I want to make that second recipe tonight for whoever would like to come over and have some. Just comment here if you'd like to.

Ordered more tea last night. Should be here by Weds or Thurs. I got some chocolate strawberry tea to test and see if it's a good valentines present, if it is, I'm going to give that to my mom.

You know what? I may do the crisp-skin high-roasted chicken tonight instead, depending on which recipe is cheaper to prepare while I'm at the grocery store. If I do the high-roasted chicken, I'm going to use earl grey green to season the butter under the skin.

*sigh* too good to be true

It would seem that teachef is about half a month out of date, still stuck on dec of '06. Do they no longer function? *le sigh* I really would be sad to see that I'd missed something so good.

And here I thought I'd discovered a cleverly concealed secret just for people like me.


I can at least hope that the failure to update for over a month isn't a bad sign. Please let it not be a bad sign, please let this be a budding and awesome website.

Ha! Twice a night!

So, it's late. I know. What do I do right before bed? I wander down lists in my mind and try to imagine anything I've forgotten. And so, tonight, I had something cool.

I love adagio. It's really an impressive company, I find myself in the beginning of a long time love affair with their teas, I've found other places that intrigue me, but none that really cater to me and my palate quite so deliciously(You like that adjective?). I was showing off some of my teas to my grandma last weekend when I was up visiting family for post christmas cheer, having missed the holidays due to obligations. As it happens, that while doing so, I noticed that there was a web address right there on my tins, and one that was NOT for adagio!!!

My mind began to wonder, is adagio a subsidiary of another company? What IS teachef?

Not having immediate access to the internets, I let it slip my mind. Of course, making tea every day, several times a day, I noticed it on and off again, always at inconvenient times. So odd... so... incongruent.

Until tonight. Sitting here, only moments before sleep, it occurred to me that I should follow up this raging incongruity. Lo and behold! I fell instantly in love:

"TeaChef is a community of people who are passionate about two things: cooking and tea. Or, more specifically, cooking with tea."

Be still my beating, lusting, passionate heart!!! I have heard of cooking with tea before, the idea has always intrigued me, and I have even looked longingly at my teas as I thought of meats that I had not at my immediate disposal. I instantly applied for the sample of this months tea. My mind is already simply smoldering with ideas that rage through my burning sleepless eyes.

So help me... I hope that I am chosen. It would be a thrill to have friends over and test out recipes taking advantage of this exquisite opportunity. To be fair, even if I don't get sent a sample, I will procrastinate no more, my next cook off, I will be making something with tea. It is always like an adrenaline shot to the heart when there is such vast potential in the crossing of THREE passions at once!

It would seem at first only 2...

But I count the passion of having large groups gather to partake of quality food for careful consideration.

Pan's Labyrinth

An awe inspiring movie, brutal to watch, it wrenched my gut observing some of the more brutal parts of the movie that ultimately drew me in all the more and made the scenes more involving emotionally. I couldn't watch that movie a lot though, it could really desensitize me.



So often they say,
Absence makes the heart grow fonder...
And yet so deeply I fear that in a way
Absence makes the heart begin to wander.

I sit here, and I ponder
In the late hour my eyes streak red
My heart with worry to squander
Simply put I should be in bed.

Eyelids drooping though they were made of lead
The object of my desire
In my eyes reflections can be read
Though craving I now retire.

Good night.

New Tea

New tea has arrived today. I ordered a couple of samples mixed in with the meat of the order... chamomile, and earl grey bravo. They are both to die for, I cannot wait to try them. Well, okay, not try them, I've tried them, I ordered them in larger tins because they drive my palate wild, but, I mean... well, you know what I mean.

I've found another property of blood orange that I don't particularly care for... like grape juice, it leaves my mouth feeling...dry. Which, I don't like in a drink. I prefer beverages that wet my mouth instead of giving me cotton mouth. It's the only tea that does that. I don't like that chamomile is so hard to clean out of my tea maker, but wow, it's so delicious that it's absolutely worth every bit of the trouble.

Anyway, back to doing more coding..

It's Dark

I don't usually start posting till this late. I've had quite a bit of work to do at work lately, and that... well, that's a little out of sorts with the norm.

Other than that, today has been a pretty hollow day, mostly just the norm, a little tea, some breakfast, some programming, a few games here and there, earned richetr mode in the new castlevania. When I get home I need to finish writing my review for that, and I also need to do a review for Mario hoops.

So much to do, so little time...


(I am sad, my habaneros, the ones Tim gave me, rotted. Probably one got it and it spread fast to the others, I only had them a week).