Here’s another addition to my collection of outstanding dinnertime photography:
Seriously, on a more pressing note, I’m putting together a plan to host a little soiree to celebrate Sabrina’s high school graduation. Which, by my calculations, shouldn’t be happening for at least another 5 years.
But ……. it’s actually occurring in less than two months. gulp.
She informed me yesterday that we (we?) need to go shopping so she can search for an absolutely apropos, age appropriate, and stunningly sophisticated dress. The parameters for said dress are really quite simple: no frilly stuff, no annoying bows, no suffocating belts, nor any dangly ornamentation…. no obscure colors or patterns, the length must be not too short nor too long, fabric must be smooth and not itchy in the least, and it must not require three people to assist her in/out of it.
This should be a snap……..
Spicy Roast Chicken – adapted from Food and Wine
- 1/4 cup Dijon mustard
- 1 tbs. water
- 1/2 tablespoon ancho chile powder
- 5 garlic cloves, minced
- 3 tablespoons finely chopped sage
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- One 4-pound chicken, cut into pieces
- 1/2 to 1 jalapeño pepper, finely diced
- 2 tbs. chopped parsley
- 1 tbs. fresh lemon juice
- 2 tbs. unsalted butter
Bread Crumb Topping:
- 2 garlic cloves, minced
- 2 tbs. extra-virgin olive oil
- 1 cup fresh bread crumbs
- Finely grated zest of 1 lemon
- 1 tbs. chopped parsley
- 1/4 tsp cayenne
Preheat the oven to 350°. In a bowl, whisk together the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon of pepper. Place the chicken breast side up in an ovenproof baking dish; coat with the mixture.
Bake the chicken for 1 hour and 20 minutes, or until cooked through. Let rest for 10 minutes.
In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
In a skillet, combine the bread crumbs, garlic, zest, parsley and cayenne and stir until the crumbs are crisp.
Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.