CookTeaser

Serves 2

A CookTale

August 1st, and I’m happy to report that the Basil is starting to take over. Those little blossoms and white flower clusters have started to appear, which indicates that it’s Basil’s time to make Basil babies. It’s also the time to start stocking up on Basil Pesto. In no time I processed a quart size container of this great looking, great smelling, great tasting Summer treat. With
simply sauteed Chicken Thighs, the Basil Pesto paired with Fusilli pasta became the dominate ingredient.

INGREDIENTS Basil Pesto

4 Cups fresh Basil Leaves
1 Cup of toasted Pine Nuts (add 1/4 Cup more if needed)
4 cloves Garlic, peeled
1/4 cup grated Parmesan cheese
1 Cup of EVOO
Kosher or Sea Salt & Pepper to taste

METHOD

1. In a food processor, blend together Basil Leaves, Pine Nuts, Garlic,& Cheese.
2. Pour in the EVOO slowly with processor running.
3. Stir in Salt & Pepper

RECIPE Chicken Thighs

INGREDIENTS

2 7-to 8-ounce Chicken Thighs (skin on, bone in)
1 TB of Butter
1 TB of EVOO
Kosher or Sea Salt & Pepper
A pinch of Aleppo Pepper (or any hot ground pepper)

METHOD
.
1. 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.
2. Turn them over, cover the pan, & cook until an instant thermometer inserted in the fleshiest part, registers 140F. That would indicate medium rare. Cook longer if you like your Thighs on the well done side.
3. Remove to a platter.
4. Add 1 TB of Butter & the TB of EVOO, whisk it together with the pan juices.
5. Plate the Thighs, spoon on the Butter sauce.