June 10, 2012
Grilled sweet corn
NY State Fair a few years ago, I don't remember it from my own childhood. I used the recipe published recently at Food Wishes. It is close to the original from Cornell and simpler than the recipe published by Cook's Country. I purchased a nice organic chicken at Whole Foods for $3.99/lb. I had the butcher halve the chicken and I removed the backbone at home. Because the chicken weighed over four pounds I also separated the thighs/legs from the breasts and removed the wings in order to reduce the cooking time. I halved the ingredients from the Food Wishes recipe – vinegar, oil, salt, pepper, egg, and poultry seasoning – except for the egg and combined them in a blender. This is a thin, white, vinegary sauce, nothing like what most people think of as barbecue sauce. I used about half of the sauce to marinade the chicken for about 100 minutes. Dr. Baker's original recipe does not marinate the chicken; Food Wishes suggests that an even longer time marinating improves the flavor. I cooked the chicken on the gas grill over low heat with the cover closed. Every five minutes I applied sauce to the meat and flipped it. After 45 minutes I checked the temperature and the meat was already done, overdone if anything. I should have started checking the temperature sooner. That being said, it was still pretty good. The dark meat that I chose was juicy and flavorful with a crisp well-seasoned skin. Diane had white meat and said it was a little dry. I will probably want to try the Cook's Country recipe next. I've only taken a quick look but it uses a thicker version of the sauce that won't run off the chicken so readily and employs fresh herbs rather than dried. It looks like it takes a little more work but it's worth trying.
The Internet is great! Not only do I get to write this blog (notice I didn't say the Internet is great because you get to read my blog) but I can go on-line and buy some of the endemic CNY foods that I can't get in California. Why, I can even get Grandma Brown's Baked Beans from Amazon. My mom always sprinkled brown sugar on top and baked these beans in the oven producing a sweet crunchy crust.
Cornell Chicken from Food Wishes
Salt Potatoes from Wikipedia
BLT salad is just no good left over. Diane and I both had it for lunch on Monday. Even though the croutons were seperate and so still crisp, it just wasn't worth saving. Later in the week, though, Diane made a better version of the salad than mine. She made smaller croutons with a better mix of greens, tomatoes, and dressing.
One of the best features of homemade, no-knead bread is the crisp crust. Usually we store what is left over in a plastic bag. It keeps well but the crust is no longer crispy when it is stored this way. So we tried storing it on a cutting board, cut side down. It was a few days until we ate it and while still edible it had dried out some and lost some of its flavor. The crust was crispy but this method is probably only good if you'll be eating the bread the next day.