Nothing like company to get the creative cooking juices flowing (not that I ever really need the excuse). For my sister and bro-in-law, I needed something healthy, since they are both watching their diets, yet flavorful. I turned to Marcus Samuelsson's Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa for a healthier twist. I found it in Lemon-Olive Chicken, a Moroccan dish of chicken stuffed with black and green olives, lemon and shallots. Coincidentally, I already had learned the recipe for the recommended side-dish of Senegalese Red Rice from my Ethiopian friend in Chicago. I prepared a side salad of butter lettuce, crushed cashews and strawberries completed the meal.
Sounds awesome, doesn't it? Sadly, it turned out to be one of those days. My son threw up right after my guests arrived and I had to hose down the deck before dinner. Worse, I pulled the chicken out too soon and had to put it back and, then, for some reason, the chicken (an organic bird from Trader Joe's) was unusually subject to the law of gravity and all the meat seemed pulled to the underside. No one seemed really hungry after all of that. Or maybe it was because we ate my babysitter's oatmeal cookies as an appetizer.
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