GRILLED CHICKEN AND ORZO SALAD + MUCHO MANGO SORBET ON AUGUST 10
We marinated some big, nice and plump organic bone-in skinless chicken breast in a dry rub made of crushed red pepper, garlic, cinnamon, powdered cloves, cumin, powdered onion, smoked paprika, sat, pepper, fresh grated ginger, sesame oil and let it rest for 30 minutes in the fridge. then we started the orzo salad by cooking a cup of the melon seed shaped pasta in a quart of salted water for 10 minutes, drained , drizzled with a few drops or olive oil and let cool meanwhile, I heated up a cast iron skillet with a little oil to very but not extremely hot and placed the chicken breast (were the skin-side-was side down) for about 8 minutes, until golden brown. then I glazed them over with a sweet and sour hot pepper jelly and put them in a baking sheet and in to the oven at 375º for about 18~20 minutes. ( until int. temp 160º). brought them out and transfered to a plate, covered with foil to let rest. started the dressing for the orzo salad: 1/3 cup of mayonnaise, 3 cloves of garlic, 2 chopped med scallions, 1/4 red bell pepper chopped, lime juice and mixed all with the pasta in a bowl. It was good. very good. we thought about filling some romaine lettuce leaves with the orzo salad but decided that it was just better to serve it mound up with the lettuce as a side, dressed lightly with salt lime and olive oil. we sliced the chicken breast into medallions to serve and dressed with more of that sweet and sour hot pepper jelly sauce.
for dessert we picked up this summery sorbet from “uncle louie” gellateria in Union St. and 5th Ave. we were exited about it but it turned out to be a great disappointment, since it’s mango flavor was not only faint but it was more like pure sugar. extremely sweet – not good. good bye a whole pint of flavorless frozen sugar and corn syrup.
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