CookTeaser

A CookTale

We got our signals crossed. On her way out the door, Cathie indicated “I’m going to have broccoli for dinner”. That meant that I could have pasta, not just pasta, but Bucatini all’Amatriciana. But when she arrived home , she said, “what’s for dinner?”. There went the pasta and I had not gone food shopping. I rummaged through the fridge and the freezer and scared up dinner.

INGREDIENTS Chicken Thighs

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Jamacian Jerk Spice (powdered)
3 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)
1/4 Cup of Parsley (finely chopped)

METHOD

1. Combine the Jerk Spice & the Butter, whisk it until smooth.
2. Lift the Thigh’s skin & with a dinner knife or a small spatula, coat the flesh with 1 TB of the Butter/Jerk mixture. Careful not to tear the skin.
3. Repeat with the second Thigh. If there is remaining Butter/Jerk, spread it on the skin.
4. Heat the cast iron pan or electric fry pan to 300F. Add the Thighs, skin side down, & cook for about 10 minutes, or until the skin is crisped & brown. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Unless you like your Thighs on the well done side, remove to a platter, & proceed to make the Butter/Jerk sauce.
5. Add 1 TB more of Butter & the TB of EVOO, whisk it together with the pan juices.
6. Plate the Thighs, spoon over the Butter/Jerk sauce & sprinkle on the Parsley.

INGEDIENTS Sauteed Spinach

1 10 0unce bag of washed Spinach (rewashed)
1 small Onion (1/4″ diced)
2 Garlic Cloves (thinly sliced)
1-1/2 tsp of Butter + 1-1/2 tsp of EVOO

METHOD

1. Heat a deep sided saute pan to high. Add the Butter & EVOO.
2. Add the Onion & Garlic. Saute until tender & translucent.
3. Add the washed Spinach (in stages), be careful it will spatter when it hits the oil. It won’t take long for the Spinach to wilt.
4. Toss it all together & tilt the pan to drain off as much liquid as possible.