Jay was here for dinner tonight. I’ve made this chicken once before and used it in a cold noodle salad. I liked it so much I decided to make it as the main dish.
– Although the chicken marinade has Asian flavors, I don’t think the final result is necessarily very Asian. The chicken is butterflied whole and flattened for grilling. I love making whole chickens like this, and I think I’m going to do it more often. They can be grilled, roasted, or cooked in a pan on the stove. The advantage is that the dark and white meat both stay moist and cook at about the same rate.
- Grilled Thai Chicken (Fine Cooking #58, July 2003, p. 63)
- Mashed Yukon Gold Potatoes
- Baby Spinach Salad with Heirloom Cherry Tomatoes and Breanna’s Poppyseed Dressing
- Haricots Verts Sautéed with Shallots
Wine: Rafanelli 1997 Zinfandel (Dry Creek Valley, California). Normally, Rafanelli is one of my favorite wines. However, this bottle had a problem. I think it’s the bottle itself, not the vintage. It was unbalanced and I thought it had a little fizz to it. It was drinkable, but not to Rafanelli standards.
I bought some Breanna’s poppyseed dressing from CM about 2 weeks ago, to use on a fruit salad. I didn’t care for it, but I think I will try on baby spinach as you did.
We normally have it on a salad of iceberg, romaine, shredded carrots, and red cabbage (I buy bagged lettuce with all those things). I add the flat round croutons and tomatoes, and it’s very similar to a salad we have at Cafe Intermezzo in Berkeley.
I think Larry likes the dressing better than I do.