At least one new food obsession per week is ... not that unusual for me.
Lately, said obsession has been roast chicken - maybe because I've been watching Julia Child on PBS, I'm not sure - but, I was totally enamored with a recipe for Orange-Honey Roasted Chicken. It's from the complimentary Cafe Tecumseh chicken magazine offered by the Farmers Market Poultry counter, to its regular curious customers and, that would be me.
We all love surprises that come with great joy, right? That is exactly what I got when I followed this chicken recipe to the T.
Finally it was roasted to perfection. I pulled off one of the wings as soon as I possibly could. It was divine. Purely divine. I ate more of it for dinner. Then a little more. Wrapped it tightly afterward. Dreamed of the remaining portions that night.
I hadn't even made its Jalapeno-Lemongrass Vinaigrette! So actually, I had not yet quite experienced the chicken the way its brilliant Chef in Hawaii had intended.
When I finally made the vinaigrette as instructed, there it cooled in the pan. I wondered what would happen if I put it in the blender, added oil to emulsify it, and made it into a creamy vinaigrette?
It became the new object of my obsession and, the punch line of this story.
When you make this, why not use it to dress a crisp salad, lettuce wraps, burgers, tacos/tostadas, roast chicken of course, or maybe even your breakfast cereal?
Whisk it with a favorite nut butter or tahini and drizzle it on hard-boiled eggs for a tasty snack? I'm doing all of those.
My final humble comment ~ You are welcome ;-)
Here's the recipe, enjoy!
Until next time I remain ~
Your Chef and Tour Maestra,