tasty nom nom an exception to the daily meal



Dear E:

Last week you specifically requested chicken for dinner. We were excited because we always like an excuse to make chicken -- plus it made planning dinner easier! We decided on a light dinner of Peruvian-style chicken and cabbage slaw.


N trimmed the chicken of most of its fat, rubbed the whole chicken down with lime and sliced open the thigh to allow for both the marinade and lime juice to sop over the thigh meat.

The chicken is marinated overnight (2 hour is sufficient; overnight is better) in a sauce of white vinegar, white wine, canola oil, garlic powder, paprika, cumin, black pepper, salt, and lime juice.

While the birds were marinating, N made the two dipping sauces. There are so many variations of these sauces out there -- and I suspect these are not traditional implementations at all, however they approximate very closely what we were served at the pollo a la brasa places in DC. Aji is a type of Caribbean pepper that is normally included in these sauces.

Aji amarillo is a spicy white-yellow sauce based on mayonnaise and hot peppers (typically aji amarillo). N used habaneros instead of ajis amarillos. First boil the habaneros for 5 minutes, then blend them with 1 C of mayonnaise, 2 Tbsp of sugar, 4 garlic cloves, and a tsp of salt.

Aji verde is a green sauce based mainly on cilantro. The last time N made it a little differently. This time he blended 3/4C cilantro, 1/3 C cotija, 1/3 C olive oil, 1/3 C water, 2-3 jalapenos, a clove of garlic, 1/2 tsp red wine vinegar, and 1/2 tsp salt.

I threw together a quick cabbage slaw with napa cabbage, red cabbage, cilantro, parsley, thin sliced red onion, and shaved carrot. For the dressing I blended lime juice, mayonnaise, tabasco sauce, salt, cumin seed, and a touch of honey.

cabbage slaw

On the 4th of July, N mentioned something about wanting a cherry pie. This week my farm share offered 2 pounds of sour cherries for an additional fee and I decided that I would just do it since sour cherry pie is my very favorite.

I pitted 2 pounds of sour cherries with a chopstick, turning the kitchen into a crime scene looking zone. I think the real benefit of a cherry pitter is the splatter shield!

pitting cherries

I followed Smitten Kitchen Deb's Sour Cherry Pie with Almond Crumble recipe, including her pie crust, which is similar to my usual sweet pie crust. The biggest difference is that I left much larger chunks of butter in the crust than I normally do. I think this made it a lot more flaky than usual.

I did have a problem after blind baking my crust -- shrinkage and then the filling spilled down between the pie plate and the crust. Dammit!


Tasty pie despite the crust failure!

We finished off the night with a couple of Uno matches-- the low-mental-effort standard at my house. I guess we need another mindless simple game!


At least we don't argue about Uno rules ... much!

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  1. I brought the leftovers for lunch and caused quite a stir at the table. So tasty!

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