Between getting an iPad for Christmas and a smartphone for my birthday, somehow I feel less connected than ever. (Oh, yeah, and I opened a restaurant, too. It’s going well, which means it’s been keeping me very busy. I’ll link to a few of my favorite reviews at the end of this post.) Seriously, though, does anyone else have this problem? I almost never even turn on my computer anymore, to the point that I nearly forgot my password just now – fortunately, my fingers remembered where to go before I consciously knew what I was typing. I mean, my phone notifies me immediately if I have an email, and if it’s something I want to respond to in any kind of depth, I leave it unread until I can get to the computer, because I hate typing on either of the aforementioned devices*. The vicious cycle continues until I have twenty-some messages that need attention and I feel so stressed about it that I just try to ignore all incoming email. First world problems, I know. Speaking of, my wine glass is empty. If you’ll pardon me while I go get a refill of La Beille’s delightful Macabeu…
Like how I did that? Just started up again as though it hasn’t been almost 4 1/2 months since I so much as laid a keystroke on this blog of mine? I’ve missed it. I wanted to write something about our New Year’s menu, but I was on vacation, soaking up the moments with family and friends in anticipation of a very busy year to come. And then I came back and the Busy happened. More than I ever expected. I worked 12-14 hour days for what seemed like forever, though it was probably only three weeks or so. Then I got an assistant, which helped reduce my hours per day to a more reasonable 9-10. But I was still working seven days a week. I kept telling myself that as soon as I got a day off, I would write something for the blog. I literally had one full day off between January 6 and March 24. Blogging didn’t happen. Since then, I’ve gotten another part-time assistant, and I now have Sundays off. They are usually spent going to the market, a museum or movie, cleaning the apartment, cooking something nice to eat, and winding down with a book, magazine, or maybe an episode or two of Boardwalk Empire (how nice that Steve Buscemi gets to be the badass for once).
Today, for example, I baked some apple muffins for breakfast, cooked up some spicy Spanish mussels – I couldn’t help but to punch it up with a little smoked paprika, which was great because the mussels themselves could have been better- for lunch, and am planning a homey meatloaf for dinner. But few pictures get taken, even if I am taking note of the recipes. Last week, however, I whipped up a jerk chicken recipe that I just had to document. The sauce/marinade was so easy, and the dinner in general so effortless and mostly pantry-based, I needed to share it with the world.
I hope you like it as much as we did, and that it helps you through your own busy days.
Fast, easy, and spicy, this recipe reminds me of the week I spent in Jamaica many years ago. And who couldn’t use a little island getaway every now and then?
3 hot peppers (ideally Scotch bonnet, but I used some skinny ones from North Africa, and they were good too)
4 cloves garlic, peeled
1 large shallot or ½ a small red onion
2 large spring onions or 4-6 green onions, chopped
2 Tbsp. fresh thyme leaves
1 Tbsp. allspice berries, crushed
2” / 5 cm piece of ginger, peeled and sliced
2 tsp. coarse salt
juice of ½ an orange
2 chicken leg quarters, or 4 bone-in, skin-on chicken thighs
1. Purée the peppers, garlic, shallot, spring onions, thyme, allspice, ginger, salt, and orange juice to a paste. I used my immersion blender, as I always do, but you could also use a food processor or a regular blender.
2. Score the skin of the chicken with a sharp knife and slather on the jerk sauce, reserving some for dipping later, if desired. Rub the sauce all over the chicken and leave to marinate in the fridge 1-24 hours (I did this around noon for dinner at eightish).
3. Heat your broiler to 395 F / 200 C. When it’s nice and hot, place the chicken on a rack over a sheet pan or roasting pan (line the pan with foil first to reduce messy clean-up) and broil 12-15 minutes, flipping the chicken over about halfway through the cooking time, until the skin is browned and crisp, the marinade is fragrant, and a thermometer inserted in the thickest part reads 165 F / 74 C.
4. Serve immediately with lime-cilantro quinoa (recipe follows).
This recipe spawned in my brain as a rice dish. It turned out I had no “regular” rice in the cupboard (I did have Thai, Basmati, Korean, and wild rices, but none of them seemed right), but I did have a box of quinoa. The flavors harmonized beautifully. Pardon the volume-only measures in this recipe – it’s still the way I cook grains.
2/3 cup quinoa
splash of neutral cooking oil (e.g. sunflower, grapeseed…)
1½ cups water
big pinch of coarse sea salt
1 clove garlic, minced
½ bunch cilantro, chopped
zest and juice of 1 lime
pinch of sugar (optional)
freshly ground black pepper
1. Heat the oil in a saucepan over medium heat. Add the quinoa and cook, stirring, until the grains are coated with oil and just starting to get toasty.
2. Pour in the water, add the salt and garlic, and stir to combine. Bring to a boil, reduce the heat, and simmer, covered, until the quinoa has absorbed the liquid, about 15 minutes.
3. Fluff with a fork, and mix in the cilantro and lime zest and juice. Taste and adjust seasoning as necessary with sugar, salt, and pepper.
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And now for the Blend reviews, if you’re interested.
In French: Le Fooding (as far as I know, my first mention by name in French food press – I was very, VERY excited to read this one), My Little Paris (names us Best Burger in Paris, resulting in our being completely slammed for weeks afterwards), Pascale from C’est moi qui l’ai fait!, and GQ France.
*And yet, I have become pathetically dependent on auto-correct to put spaces between words for me. I know I can’t be the only one… right?
p.s. What’s that post title about, anyway? Well, after such a long absence from blogging, I feel like a jerk for neglecting this space for so long, even if I do have some very valid excuses, and I’m also afraid I’ll have no readers left, which makes me a chicken. And less inclined to write. Yet another vicious cycle.
Originally published on Croque-Camille.