This dish is so easy…I’m not even going to blog about it…seriously. Honestly…if you have a stove and a ziploc bag…you can make this chicken/salad combo…and it’s good…damn good. In fact…one of my new staples will be this raw asparagus salad. But I’m not going to tell you about it. At least…more than just the recipe…however…what I will talk to you about…is the incredible amount of new music to be released in the month of MAY !!! Holy CD release party, Batman…May flowers have sprung !!!
I can’t talk about music, without mentioning my brother…he’s been my music guru for years. So, in homage, I’ll start by mentioning what I think is his biggest expected release…and that would be Band of Horses’ new album “Infinite Arms”. And really…what’s not to be excited about? Their debut album, “Everything All the Time” is still my hands down favorite album of theirs, but “Cease to Begin” was an outstanding follow up, very different and totally successful as well. From what I have heard off the new album, “Infinite Arms” makes tomorrow (the release date) a very exciting Tuesday. If I happen to find myself rendering beyond the midnight mark (almost a certainty)…I’m sure to be listening to that album.
The National may be one of my most favorite bands to listen to while working. A lot of my time is spent in front of a computer…modeling or animating very tedious elements. I totally love what I do…but there are times when the only way to get through a project is to get REAL ZEN about the task at hand. Matt Berninger makes Zen a little easier to achieve. “High Violet” is a slow starter…both in terms of the album and my affections for it. I’ll admit that “Boxer” holds a special place in my heart…it was my introduction to the band, and came aptly timed. Currently I AM very smitten with “High Violet”…I feel from Bloodbuzz Ohio on is the stronger half of the album, with England being my current stand out track. With Little Faith being my leader on the front half. The album feels a little more layered in terms of sound…and it seems to be holding true to the meditative state of mind The National is able to suspend me in…so much work to be done with this album.
Love him or hate him, you’ve got to respect Jack White. Whether you think the White Stripes are shtick or genius, you have to respect the fact that it created The Raconteurs and The Dead Weather. I love The Raconteurs…and in all respects…largely due to their drummer, Patrick Keeler, who, alone, has also made me a fan of The Greenhornes. Well The Dead Weather, Jack White’s 3rd project, is an awesome, bluesy, rockin’ band who just released their 2nd album, “Sea of Cowards”. It so totally did not disappoint me. Again, in no small amount due to Jack White…banging on the drums. The guy is pretty insane. Of course it so doesn’t hurt AT ALL that Alison Mosshart is the definition of sultry while fronting the band, but the album is also funky, nimble, and unrelenting in style. So good while walking around the city.
And I could go on…and on…May is this good. But I won’t…as this blog entry would quickly become ridiculous. But I will mention some other releases of note. The New Pornographers, Broken Social Scene, The Black Keys, and just in case my brother ever reads this blog…Stone Temple Pilots have a new album set to release on May 25th…I’m sure he’s excited.
OK…on to the food. This chicken is real good. The salad is real, real good.
Balsamic Lemon Chicken
8 chicken pieces (legs and thighs)
2 Tbsp. balsamic vinegar
2 lemons, zested, 1 juiced
2 tsp. kosher salt
2-½ tsp. ground pepper
1 Tbsp. sugar
2 Tbsp. canola oil
4 Tbsp. unsalted butter
Directions
Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 tsp. of the ground pepper. Add the chicken and turn to coat. Refrigerate for 20 minutes or overnight. Mix the sugar with the remaining lemon zest in a small bowl and set aside.
Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 Tbsp. of the butter, and place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle some of the lemon sugar and remaining ½ tsp. of ground pepper over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.
Remove chicken from oven. Cut remaining 2 Tbsp. of butter into small pieces and scatter around chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.
Asparagus Salad
1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt
Directions
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will tenderize the asparagus.
It is best to do this about an hour or so in advance to let the flavors come together.
The chicken dish came from a blog highlighted in Saveur magazine, www.foodonthefood.com, and the salad is an Anne Burrell recipe…which in all honesty…is an outstanding salad. The music…well who knows where that comes from…but whether you believe in the gods of rock, or a God who rocks…we all agree…the God(s) are smiling.
Mangia e statti zitto…
cheers…
dunkin
