The other night I roasted two chickens for my birthday dinner with the idea to have lots of chicken for leftovers. I normally stick extra chicken in a quesadilla or taco – a dinner I happily return to again and again. Rarely do I put chicken and pasta together. Most of the time, it reminds me of “family style” restaurants who’s food is always too…. much….too much cream, too much sodium, too much everything but taste. It’s a lot of bland calories.
However, I was watching some “old” Nigella on TV, an episode where she tore apart a roast chicken with her bare fingers – and somehow made that look alluring and delicious. When I tear apart a chicken, which I do often, it’s a bit more of a cavewoman going at a carcass. But when Nigella does anything…. well you know. She’s Nigella! And she was talking about a Claudia Roden recipe she swears by called Tagliatelle Frisinal. The ingredients are minimal; the dish is simple. You do, however, need to roast your own chicken. This is crucial because all those delicious succulent juices comprise the sauce. Truly, the pasta dish is out of this world. Continue reading
Ya’ll, I told you I was on a pastry and Mexican food kick. I wasn’t kidding. It started back during Cinco de Mayo festivities, I had made some chicken tinga for the holiday and with leftovers I decided to wrap them in dough. Chicken tinga is normally stuffed into a taco or onto a tostada and layered with some slaw, beans, cheese….. but pastry is my name and rolling dough is my game. I blame my pastry loving husband. He loves a good crust. I even made him chicken pot pie for his birthday – more on that in a different post. And once again I’m feeding that inner smokey chicken desire that represents a new phase in my food life.
This is a Pati Jinich recipe. And I love her. I don’t know why, she just tickles my funny bone and makes me want to get in the kitchen and stay there cooking up Mexican food delights. She’s the type of person, where I’d love to pull up a stool in her kitchen and chat about food, share stores and a meal. Hi Pati, in case you ever read this!
Tonight I made tacos full of awesome things. Roasted chicken, hominy salsa, onions fried in chicken fat…..crisped up chicken skin! As I said, a taco full of goodness. Delightfully different, just slightly. It has two extra ingredients that really make it special. Crispy chicken skin and hominy salsa.
I first had tacos with crispy chicken skin on it in Maui when I had dinner with my cousin Katie and her new husband Scott. We were drinking some awesome margaritas [and they were awesome!] and eating great tacos. I’m not always a huge taco fan, but these were fantastic. These were fresh! Continue reading