Saturday, June 23, 2007

Zuni Roast Chicken and Bread Salad

This recipe is a pain in the ass, but it's good. The bread salad is SERIOUSLY good. (I started too late to dry-brine the chicken as long as the instructions...well, instruct - so the chicken was just a normal amount of good.) But the directions are really, really hard to follow and verbose - I think I'll paraphrase it myself for next time I make it (and there will be a next time,) because it was really hard to follow. We did take pictures, but it will take a couple of days to get the pictures here, I think - they're on the fancy camera, which has to be downloaded to my husband's computer, and you can imagine how high priority THAT is.

Also, yummy sangria - we bought a box of wine (! yes! Box! And it's not bad! It's "The Black Box" cab and it's really not bad at all!) and made sangria with it. Bottle of wine, 1/4 cup Grand Marnier, 1/2 cup sugar/water simple syrup, 1 each sliced orange/lemon/lime (with end slices heated with the simple syrup) - macerate it all in the wine for a while (1 hr was plenty for us) and serve over ice with about 1/2-1 cup fizzy water, depending on how "light" you want it to taste. Next time I might squeeze in the juice of one more orange, but it's TASTY. Adapted from Je Mange la Ville (I always love her stuff - she's one of my faves!!) and the Cook's Illustrated version.


Anonymous Anonymous said...

We were really into sangria last year. We made it with vodka and often used frozen berries and mangoes. Yummy. I also make a virgin sangria punch for the kids with ginerale and juice and fruit which they love.

5:58 AM  

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