My obsession has recently been roast chicken

At least one new food obsession per week is ... not that unusual for me.

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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.

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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.

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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.

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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?

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Here's what happened.

It became the new object of my obsession and, the punch line of this story.

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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?

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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.

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My final humble comment ~ You are welcome ;-)

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Here's the recipe, enjoy!

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Until next time I remain ~

Your Chef and Tour Maestra,

Diane Scalia