When I get bored I like to make weird condiments that will last in the fridge. I will make pickled garlic, pickled mango, rendered chicken fat, candied orange peels, harrisa, schug, etc. One of my favorite things to make is preserved lemons because it is super easy and lasts forever in the fridge. Unfortunately, I did not take pictures when I was making the lemons but you can find a lot of recipes online or just buy them pre-made from middle-eastern grocers, fancy supermarkets, the internet
On to week 2! Since I had some of the pantry items from week 1 already purchased my shopping list for this week was not as long (or expensive).
Today ends week 1. I am not sure if I feel any different but I have eaten a lot of vegetables so that is a plus. I have also re-discovered bok choy and was introduced to millet and rice paper wraps – things I plan on using more. So all in all a productive week.
This recipe is all my husband. After nearly a decade living in apartments where we could not have a grill we finally got a townhouse with a teeny back patio where we can grill. My husband was thrilled and bought the biggest manliest grill we could afford. We then attempted to grill chicken. It was raw, then it was overcooked, then it was raw again but eventually we figured it out. We are generally a dark meat family so we use the chicken leg quarters with skin and bone. Continue reading “Marinated Chicken on the Grill”
This is an old Jewish dish that a lot of people are grossed out by. But if you like pate you will like this. This is akin to deviled eggs for all my holidays. For every holiday, Jewish or secular this is put on the table as an appetizer. Depending on the occasion I serve it with ritz crackers, challah, or matzoh. Leftovers are always awesome on a sandwich with some roasted peppers or other vegetables.
I wish I could get my slightly anemic two year old to eat it though as liver is full of iron and a great food for anemics.
I remember my grandmother telling me how her parent’s used to eat chicken fat on bread but being a product of the 80’s I grew up more accustomed to hydrogenated margarine because that was clearly healthier than rendered chicken fat.
Fortunately, the tide has turned again and natural fats (and fat in general) and whole foods are “healthy” again so this post has no shame.
You can keep the chicken fat (Shmaltz) in the fridge for several months. It is nice to put in rice and cook vegetables in. The Gribenes (the crispy skin) are good in a salad, sprinkled on mashed potatoes, eaten as is.
You can do it like the turn of the 20th century Jews and spread the cold chicken fat on bread and sprinkle the gribines on top like an open face sandwich.