December 12,
2014 Shopping, Cooking and Dinner
Roasted Chicken with Sautéed Vegetables
Today we
went to TaIin at around 4:00 to buy octopus, avocado leaves and parsley. I also saw and bought some lovely fresh green
ginger root for Luke to use in making his wonderful chai. This morning he did a short yoga session with
me and I feel much better, especially after soaking in the turgid jet powered water
of the hot tub this evening with Suzette.
At 5:00 when we returned home, we
started cooking for Christmas Eve and fixed dinner. We had thawed out two chickens from Costco
and decided to roast one for dinner and make chicken stock with the other one. I sprinkled one 5 lb. roaster with tandoori
seasoning and Suzette impaled it on a Spandex cooking rack and we put it in a
roasting pan with 1/4 inch of water and first roasted it in a preheated oven at
425˚ for 15 minutes. Then we turned the
temperature down and baked it at 375 for 1 hour 20 minutes until its internal
temperature reached about 160˚. While
the chicken was baking we went to the garden and picked two turnips, a hand full
of carrots, and two beets. Suzette cut
the tough stems off 1 lb. of Brussels sprouts and halved them. She then cleaned the carrots, turnips and
beets and cut them into bit sized pieces, tossed them with olive oil and the
Brussels sprouts and sautéed the mixture in olive oil and later, chicken stock
until they softened.
Luke was at
home and so we had a family meal. I fetched
a bottle of Le Ferme Vielle rosé because it has a light clean taste that seems
to go well with chicken.
After dinner
we made the first part of the Green mole (cubing tomatillos and pork tenderloin
and boiling the pork to create a stock and then sautéing the tomatillos and rehydrated
guajillo chiles and garlic and green onions in lard and then mixing masa and
pork broth and adding it to the tomatillo mixture to thicken the molé. Then we boiled the octopi about five minutes and
Suzette cut them into small pieces for the octopus salad and I cut up the papaya
for a side dish.
Bon Appétit
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