Free Spirit Grilled Ume Plum Chicken

chicken curry, dressings, grilled chicken, low carb

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1

For the chicken:

2 whole organic chicken breasts with bones removed but skin intact

1/2 cup ume plum vinegar

3 sprigs crushed mint

3 kaffir lime leaves crushed

1/2 Tablespoon coarse ground black peppercorns

2 Tablespoons green curry paste

1 Tablespoon fermented chili paste

1 Tablespoon balsamic vinegar

3

Cover the chicken with the vinegars, pepper, kaffir lime & mint. Turn skin side up and spread the green curry paste thinnly over the chicken, then spread the fermented chili paste over the chicken as well. Heat your grill and cook the chicken skin side up first, then turn skin side down and cook thoroughly, like this:

10

Take the hot chicken off the grill, it will be crispy and juicy, and get the next ingredients together:

13

For the shitake relish:

Slice up 5 shitake mushrooms, 1 bunch scallions, 1/2 red onion, one mint sprig, torn.

9

Saute the shitake relish with 1/2 Tablespoon oil for about 1 minute. Remove from the heat.

11

Make the hot chili dressing:

Whisk together 1 Tablespoon fermented chili paste, 2 Tablespoons grated ginger, 1 Tablespoon hoisin sauce, the juice of 2 lemons, 1/3 cup sesame oil, 1/3 cup ume plum vinegar.Warm the dressing slightly in a sauce pan, do not boil. Pour the warm dressing in a glass bowl.

8

Slice & Dice the chicken:

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14

Layer the chicken and the shitake relish and top with some Thai basil leaves, a few raw organic cashews, and a drizzle of the warmed hot chili dressing.

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Nourish your spirit, pour some lotus tea. Breathe. Relax.

Low Carb Chicken Picatta

chicken, low carb

I have to tell you that one of my favorite dishes is Chicken Picatta. You don’t have to use those fattening, carb-y ingredients like wine , flour, and pasta to enjoy it. All you need are:

4 flattened boneless chicken breast (keep the skin if your butcher gets them ready, otherwise, use boneless/skinless)

3 tablespoons ghee or unsalted butter

4 lemons, juice and zest

3 tablespoons small capers

4 tablespoons parsley

2 garlic cloves, minced

1 Tablespoon black cracked pepper

Dash of Parmesan cheese

Dry the flattened chicken breasts with a towel. Make sure they are dry. Do not put any salt on this or it will end up making the chicken tough, even the butter should be unsalted. Apply pepper sparingly to both sides. Place the ghee or butter in a hot skillet. Add chicken to the skillet and brown both sides.Reduce fire to low. Add the lemon zest and juice from the lemons. Reduce fire again to simmer. Add garlic, capers, and 1/2 the parsley. Simmer until the chicken is fork tender. Plate it up. chicken, then top with the capers, the lemony-butter sauce from the pan (the best part), throw the rest of the parsley and a slice of lemon on and a dash of Parmesan cheese and serve hot. Light the fireplace and sit by candlelight with a favorite movie and a glass of unsweetened ice tea.

 

 

A visit to the Agora Churrascaria!

beef, chicken, grill, skewers

This eatery in Orange County, California is a dream. Meat, Meat and then they bring you more. Their website is http://www.agorachurrascaria.com/. They give you this little coin that is red on one side and green on the other.

Green side up, serve me, red is stop, I’m full.

Servers parade the food around to your table and shave it right off the skewer, freshly grilled from the hot coals.