Not a food post today

It is a sad day in Ottawa, Canada today. 😦 I have called this city my home for the past 34 years and I love being Canadian.

Today a gunman this morning opened fire on a Canadian solider for no reason, killing him while he was standing guard at our war memorial. Just senseless. Then the gunman proceeded to enter our Parliament Buildings and tried to do even more damage before he was killed.

Why am I in shock? These things don’t happen in Canada! It was a scary and sad situation today in my home town. 35 million Canadians are in shock and are heartbroken over the loss of CPL. Nathan Cirillo.

Just a senseless act of hate. But rest assured, Canadians are strong and we will not let them win. Rest in peace Nathan Cirillo.

Chicken Marbella. Perfect for Fall!

Tags

chicken marbella, comfort food, fall dishes, silver palate cookbook, simple recipes

The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the cookbook have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here. It serves 8 generously. It is a beautiful dish!

Chicken Marbella

Ingredients

4 large cloves garlic (peeled and crushed)
1 tbsp chopped oregano leaves (or 1/2 tbsp dried oregano)
(1/4 cup) red wine vinegar
(1/4 cup) olive oil
1/2 cup prunes
1/4 cup green olives
1/4 cup capers in brine (with some brine)
3 fresh bay leaves
flaky sea salt and freshly ground black pepper
4 boneless skin on chicken breasts
6 boneless skin on chicken thighs
(1/2 cup) brown sugar
(1/2 cup) white wine
2-3 tbsp chopped Italian parsley

Directions

To make the marinade: In a large bowl place garlic, oregano, vinegar, oil, prunes, olives, capers with some brine, bay leaves and salt and pepper to suit your taste. Remember capers and olives may be salty. Stir to combine.
Arrange chicken in a single layer in a roasting or baking dish and spoon marinade over chicken. Toss together and leave overnight in the fridge.

Preheat oven to 350 Degrees.

Making sure the chicken is skin-side up in the roasting dish and sprinkle chicken with brown sugar. Pour white wine over chicken.

Place chicken in oven and bake, basting occasionally, till chicken is cooked and skin is golden, approximately 45 minutes to 1 hour.
Toss chicken in juices and serve hot sprinkled with parsley.

Serve with mashed potatoes, rice or pasta. Delish! www.monicaskitchen.com

I love hushpuppies

Tags

appetizer, corn, corn fritters, hushpuppies, seafood, Southern Food

A hushpuppy (or cornbread ball) is a savory food made from cornmeal batter that is deep fried as a small ball or occasionally other shapes.

Hushpuppies are frequently served as a side dish, usually at seafood restaurants, and boy are they delicious!!

Typical hushpuppy ingredients include cornmeal, wheat flour, eggs, salt, baking soda, milk or buttermilk, and water, and may include onion, spring onion (scallion), garlic, whole kernel corn, and peppers. Sometimes pancake batter is used. The batter is mixed well, adjusting ingredients until thick, and dropped a spoonful at a time into hot oil. The small breads are fried until crispy golden brown, and cooled.

My favorite part of traveling in the south is eating these little babies.