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draggonlaadyGremolata==this is a wonderful, wonderful thing, and I'm saddened that you foodies out there (looking at YOU, 13fetters and la-roja) never told me about it. But I'm really happy that I know about it now!
Bruce's directions for making the yum:
Brine some chicken with some lemon. No particular brine---just brine. and lemon. and maybe some garlic. pepper won't hurt anything. Honey's always good. You just don't wanna do too much, because you're going for one of those 3 strong/balanced flavor things.
Take a smut break while that's brining.
Get yourself some lemon. Real lemon. A good one, like real fruit, not the silly lemon juice "ReaLemon" stuff. Zest it. Flat-leaf italian parsley and garlic (easy on the garlic, it's raw), mince it up. all of it. ALL OF IT. Even the zest.
Break out your Parmesan, shredded (not grated). Parchment paper, or other serious non-stick lining (none of that amateur stuff). Sprinkle 2 tablespoons parmesan into a round, flat disk. Cover it with the stuff. Bake at 350F until you achieve visual deliciousness.
Grill your chicken. Plate your chicken. No, you dork; put it on a plate, you don't need those electrodes. But if you have them, you know, keep them handy. We might use them later. Put a couple of fricoes (that's the parmesan crispy things) on the chicken. Sprinkle with the gremolata (the lemonygarlicyparsley stuff, in case you haven't caught on to that yet).
You'll need a knife. You could add some pasta or veggies to the plate too, if you really want.
Bruce's directions for making the yum:
Brine some chicken with some lemon. No particular brine---just brine. and lemon. and maybe some garlic. pepper won't hurt anything. Honey's always good. You just don't wanna do too much, because you're going for one of those 3 strong/balanced flavor things.
Take a smut break while that's brining.
Get yourself some lemon. Real lemon. A good one, like real fruit, not the silly lemon juice "ReaLemon" stuff. Zest it. Flat-leaf italian parsley and garlic (easy on the garlic, it's raw), mince it up. all of it. ALL OF IT. Even the zest.
Break out your Parmesan, shredded (not grated). Parchment paper, or other serious non-stick lining (none of that amateur stuff). Sprinkle 2 tablespoons parmesan into a round, flat disk. Cover it with the stuff. Bake at 350F until you achieve visual deliciousness.
Grill your chicken. Plate your chicken. No, you dork; put it on a plate, you don't need those electrodes. But if you have them, you know, keep them handy. We might use them later. Put a couple of fricoes (that's the parmesan crispy things) on the chicken. Sprinkle with the gremolata (the lemonygarlicyparsley stuff, in case you haven't caught on to that yet).
You'll need a knife. You could add some pasta or veggies to the plate too, if you really want.
