Married to a Man

Shrimp Santorini - once you start a theme, no matter how far fetched, you have to go with it.

Turns out those Santorini tomatoes are .. gifts from the Gods. (I didn't know).

With all these gay couples getting married, just who is going to do the culinary stuff?

I say, marry a good short-order cook ... unless you intend to eat out all the time or don't care.

Neither p-dog or I are Greek, but we've been going with the greek theme, while the world around in politics spins madly. I'm not sure who "won" the media-cycle this week, but Michelle Obama has to be in the running (Update: funny, but not flattering, link about same).

Yesterday was a perfect outdoor day, and we were at Zorba's Grill (see pic). Today, the annual street-fair, tribal gathering was nixed due to rain.

I cook because p-dog ... doesn't ... much. I also fix the car, so there is scant role-conformity to deal with, externally "imposed" or otherwise. I like to make things, fix things, and figure things out, so it doesn't bother me. Oh, all those - and more - come with the prospect of ... toys (*evil grin*). I also like the control of knowing what is going into the meal.

Anyway, it pays to know a few different cuisines, in case you, say, set your sights on snagging a Greek man into civil matrimony (they are very loyal, from what I've heard).

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What is that you are eating.

Summertime says ... Greek Lemon Chicken.



Few dishes are more distinctly "summertime", for me, than Greek lemon chicken. I mostly like Greek deserts, but this is one dish that just is perfect, for me, for kicking off the summer. I don't know why I think that, but it is probably because it just is a great dish to eat outdoors and the pungent freshness of the lemon flavor makes one think of ...

Prep is simple. This dish is a triple-score, because you get dinner for you and puppydog, chicken salad, and lemon-chicken soup...

Cut up some onions halves (yellow or, if you have on hand, Vidalia), until you can generously cover the bottom of the pan you are using. (tip: I alternate cutting crosswise, thin, and lengthwise, medium -- this affects the soup) Salt them generously, with a lite salt. Dot with butter. (tip: 2 tablespoons; cut into thirds on each side; on the last pass, let the dots slide up the knife - you'll get a perfect set with little effort). I cover the onions with oregano, fairly generously. Rosemary. (no thyme/sage)

Lemons get cut (halved), juiced into the pan, and then placed around the chicken. No need to purchase the expensive lemons. Add enough water to cover the bottom of the pan to about 3/8th inch, no more.

For the chicken, no prep needed. I go very heavily with the oregano, because it goes so well with the lemon. Salt, black pepper (course ground, if you are fancy). Paprika or cayenne for a little color. (I skip thyme/sage). The leg-plus-thigh cut is just as good, if not better, than split-breast (above).

Limonolio - a pantry necessity

Important: drizzle tops of spiced chicken with limolio (lemon infused olive oil). Substitute regular olive oil, if you need to.

Cover and cook for 90 mins at 350. Cook another 15-20 mins, uncovered (and hotter), if you like super crispy tops.

If you want to make in advance, it is fine to let sit in refrigerator overnight, cooked - the flavors will set a bit.

Sides:

Pilaf really is the best, especially if you love the lemon-chicken juices running around the plate into everything.

Cook chicken on a lower rack, and then, halfway through, you can put diced potatoes in a glass pan on the top. After the chicken is out, turn up the heat to brown the potatoes.

Take all that is left in the pan (or add stock) and make Lemon Chicken Soup (Avgolemono), which is really very good, when done just right.

You can make chicken salad out of any remaining chicken (tear it and put it in some pasta with shrimps for a cold lemon pasta salad, with a few slices of prosciutto, salami, etc. kicking about). Your favorite olive(s), too.

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