Broiled Chicken Breasts with Rib-bone

According to Steve, the dinner was a success. I made chicken breast on the rib bone with jasmine rice and sauteed escarole. The chicken was marinated in soy sauce (not the dark kind), lemon juice, lemon zest, black pepper, ground ginger, dried thyme and dried rosemary. Then I broiled it. The jasmine rice was cooked up with water and a little olive oil. It perfumed the kitchen nicely as it simmered away. The escarole was a pain in the ass to clean. (I don't have a salad spinner so it was extra cumbersome.) Anyway, I discarded the icky pieces and tore up some of the really big pieces and left the smaller ones whole. Then I heated up a minced garlic cube (*see blog: Garlic Cube) in a little olive oil. Then threw in the escarole. I sauteed it with the garlic, salt, lemon juice and red wine vinegar. And that was the menu for the evening. Broiled soy-marinated chicken breasts with rib bone, jasmine rice & garlic sauteed escarole. Wow, that sounds yummy!

Good News. The chicken skin came out all crispy with dark spots. The marinade didn't penetrate the meat completely but the chicken was flavorful. And very moist and tender as per Steve. Steve loved the escarole and wants me to make it more often. I like cooked greens. They're yummy but because I bought regular (instead of organic) I'm paranoid about pesticides. Not so much so that it stopped me from eating them though. It was worth it. And of course the fragrant jasmine rice. It was a very nice starch to have with the meal. Oh by the way, Steve confessed that he thought that I'd overcooked the chicken to death because of how dark it was. But he was very happy about it and said it wasn't burnt at all. Take a break & Eat Something Good!

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El Dorado Salvadorean Restaurant

Steve was doing some yard work today while I reclined in bed and televeged. *grin*. He mowed the lawn, raked some leaves, washed his motorcycle, both scooters and both cars. Nice. He did have a little helper today. And I did collect and take out the garbage from both bathrooms and the kitchen. And I did all the dishes. At least I did a little. Now Steve's doing laundry. And I'm baking cinnamon rolls. Picturing this makes me smile.

The cinnamon rolls will be a nice finish to a great meal we had tonight. We went to one of our favorite salvadorean restaurants, El Dorado in Brewster, NY. At first, I thought I was in the wrong place because they started serving pizza as well. Fortunately the stuff we came for was still there.

As per usual, I had two pork pupusas with curtido and tomato sauce. Curtido is sorta like cole slaw without the mayo . Then I had the carne asada. It's a thin steak, well seasoned, and then grilled. It's always cooked well done. And even though I prefer my steaks medium/medium rare, this steak tonight was very, very delicious. I almost felt guilty that I'd ordered the most delicious dish at the table. I gave my both of my dinner companions a little piece and they were all...Mmmm. I'm sure they would've preferred it to their grilled thinly sliced pork pieces. (When I wasn't feeling it with beef one day, I decided to try the pork. And it *is* very good. But when you want red meat, carne asada is better.)

My steak came with a simple iceberg lettuce salad with a half slice of tomato and a couple of onions. I used my lime wedge and squeezed it over the salad and added a little salt. (I would've put pepper too but there was none on our table and I didn't feel like dealing.) Also, there was rice (very nice) and what looked like a black bean puree. Re-fried beans, I'm sure. Duh. All very, very good. I wasn't in the least disappointed with tonight's dinner. It's been one of the best I've had in a long while. Aside form drinking water and pomegranate juice, I had two cups of coffee. And there ya have it! Do like I do and Eat Something Good!

El Dorado Restaurant
542 N Main St
Brewster, NY 10509

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Roma's Pizza

We took a motoride this evening to a place called Roma's. A place that the locals swear by in lower westchester county. And sometimes when Steve speaks excitedly about a place, I take it with a grain of salt. But tonight, he did good. The pizza was really good. Brick Oven. Thin crust. Hesitate to call it flaky cause I always think of buttery pastries. I can't call it crumbly either. But it was both. It was an imperfect crust with little areas of almost blackness. Burnt. But didn't taste burnt. It was really good. And the sauce, thumbs up. I like my sauce to have a good fresh tomato flavor mildly seasoned with herbs. Usually just basil. I don't like my pizza sauce to be too herby (especially if they're dried) or too spicy. I don't like spice at all on my regular cheese slices. Specialty pies are another story. Oh, the cheese was good. Gooey but not too much of it. I didn't feel like I was gagging on cheese. It's been an issue with me lately. On the ride down, I was having so much fun. I got the giggles and was laughing so hard that I made noise on the inhale. I was struggling to get air back into my lungs. The ride back was a little chilly here and there but we made it back in one piece. Why is it that the rides back always feel faster? Anyhow, I'm way tired. Niters.

Roma Restaurant
29 Columbus Ave
Tuckahoe, NY 10707

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Quiznos Subs

Yesterday was the first time I ever ate a Quiznos sub. Actually, Steve and I split the chicken alfredo sub - it was like pieces of boneless chicken in an alfredo-like sauce. Tangier though. And with bacon. Then we each had a little flatbread sammie thing. It was the beef melt. Sliced beef with cheese (forget what kind - it was white and it wasn't american - I think.) The toasting part really does the trick. I didn't understand the little "Q" trays they put your sammie in. It seemed like a useless, poorly designed, waste of plastic. Oh, on the little flatbread sammie, they asked us if we'd like lettuce and tomato. And I looked at the thing. It was so cute and little, I couldn't picture how they'd get the stuff on. Then they removed a lid of shredded lettuce (not iceberg) mixed with little pieces of tomato. I thought that was neat.

Anyway, they were both pretty good. However, I didn't love their chicken alfredo sauce. As I said, it was tangier and I usually don't expect that with an alfredo so it was a surprise. Not necessarily a great one. The little beef melt things were good. Those I'd eat again. And they're really cheap. But I guess they're little so well anyway...Eat Something Good!

Quiznos
1882 Route 6
Carmel, NY

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Pork Chops Dijon

Tonight, I'm cooking a late dinner. It's almost 9p and I still haven't begun to make it. I've been searching for a good pork chop dish for ages. I keep forcing pork on Steve. I found a reprinted NY Times recipe of pork chops with dijon sauce. It has wine, cream, onions, chicken stock and yes, dijon mustard. I bought center cut bone-in chops. I did a little research on pork chops and I think someone said that those were the tenderest chops of all. The chops are about an inch thick. I'm going to serve it with long grain white rice (aka uncle bens - hehehe) and frozen veggies - a cauliflower and broccoli mix. I'll prolly nuke the them up with a little chicken stock, s & p, maybe a pat o' butter. And tonight, I'm going to have a glass of wine. It may be the first glass of the year. Chardonnay. I had balls today. I walked into the liquor store and just out and said: I'm looking for the cheapest chardonnay you have. I was faintly aware of the neon sign flashing on my forehead reading: cheapskate! :) Dee dee doo doo dum dumb head.

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