August 22, 2007

Here are the two recipes for the tomato salad and the chicken dish that is poêlé. (A poêle is a pan.)

Take mirepoix , edible mirepoix or matignon, which is 50% carrots, 20% celery, 10% leeks, 10% onions, and 10% ham. You can use Alan Bentons Country Hams or you can use spicy capicola. Put them in a pot. I like to do it in rows. Kim does the same. Then you put smoked sea salt on top with black pepper. Don’t leave this out. Take boneless skinless chicken thighs and lay them on top. Put a cover on the pot and put in the oven to bake. We bake it for 2 hours. Use one carrot per person and use three to four chicken thighs per person. If you are serving less than 10 I’d bake it for only 1 hour to 1 1/2 hour at 350 – 400 depending on the oven.

For the tomato salad, here is how you make the dressing. You mix about 1 cup of olive oil, 1/4 cup of balsamic vinegar, 1-3 T of Mexican oregano, 1-3 T of basil. Then you use sea salt to taste. I use a bunch and I put it directly on the tomatoes and I also put on black pepper. At this point you’ve cut the roma tomatoes into 1/8ths and have put in a Tupperware. Then you put the dressing over the tomatos, shake and serve. If you like, put it in fridge for 24 hours. I usually don’t.


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