I had a hankering for lemon, preserved lemon, and decided to take one out of the jar in the fridge and blitz it with 3 big cloves of garlic and a bit of a hot pepper that was in the brine. After it was ground up, I added some olive oil and blitzed again. A chunky luscious puree was the result.
This puree was then the marinade on chicken thighs and added to collards and kale cut into ribbons with 1/4 an onion thinly sliced, plus some olive oil and hot pepper flakes. Oh my, this was tasty.
I grilled the thighs over a hot fire and they got beautifully browned and crisped edges. These were naked thighs so I had to be careful about letting them cook too long. Stringy thighs might work on
models, but not on a dinner plate.
Speaking of dinner plates, I ate on Uncle Ho's face! Not to disrespect him, but his face is everywhere on the set of commemorative plates we bought in Hanoi.
This dinner turned out fabulously. Bill, who really does not see lemon as an essential ingredient, found the greens to be wonderful...had multiple servings! That's my indicator on the like or no like meter. I even got him to put some of the surplus marinade on the crunchy salad. I thought it was an exquisite addition with that extra hit of salt and tart.
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