Gosh, I love holidays like today.
Parker has school. I don’t have work.
Could there be a more blissful combination?
Which really is just a good opportunity for me to peck away at my enormous to-do list before we leave for the South Beach Wine and Food Festival on Wednesday.
But that seems a fair price to pay for six days of 80 F weather and some really amazingly good food.
In the meantime, however, lunch duty continues. A little crazy today, but all delicious.
For dinner last night I made a wonderful berbere chicken. Berbere is an Ethiopian spice blend that is reminiscent of a great Southern barbecue dry rub. It contains chilies, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.
For dinner last night I started in the blender: 1 onion, 3 stalks celery, 3 cloves garlic, 1-inch chunk fresh ginger, 12-ounce jar (drained) roasted red peppers, 1/2 cup chicken broth, 1 teaspoon berbere, and 1/2 teaspoon salt. Puree until smooth.
Then I melted 2 tablespoons of butter in a saute pan. Add the puree and bring to a simmer. Let cook for about 10 minutes, stirring often. Then I added 2 pounds (give or take) of chopped boneless, skinless chicken thighs. Simmer until the chicken is cooked, then stir in a splash or so of heavy cream. So delicious. I served it over brown rice.
So the leftovers of that were a fine place to start today’s lunch.
Last night I also was experimenting with a recipe I’m developing for FamilyFun magazine. They wanted a fresh take on corn dogs. So I created corn dog sliders (sausage tucked inside a delicious cheesy corn bread biscuit). Parker LOVED those. So I packed two of those, too. I’ll share the recipe once it appears in the magazine.
Finally, add some strawberries and a macaron for good luck on his social studies test… And we’re good.