AKA Abraham Bacoln

40 is a big number
September 8, 2008, 9:06 pm
Filed under: tidbit

Anniversary dinner

Originally uploaded by Brother O’Mara

My parents just celebrated their 40th wedding anniversary and my contribution was to cook a nice lunch for them. I don’t really have much to say about the food other than I thought it was great, they thought it was great, therefore it was great.

Apparently Angie said something something something about me not posting something something enough, but I don’t remember what it was that I was told she said. I’m posting these recipes because I want to, not because I’m scared of her.

Because I’m not.

Peach-glazed chicken thighs:
2 large peaches, peeled and chopped
6 chicken thighs
1/2 tsp salt
1/2 tsp black pepper (freshly-ground, duh)
2 tsp olive oil
2 tsp honey
1 tbsp red wine vinegar
1 large peach peeled and sliced
2 tbsp sliced green onions

1. Mash 2 peaches in bowl with fork. Add chicken, toss to coat. Chill covered for 2 to 6 hours, stirring occasionally.
2. Bring chicken to room temperature, drain, pat dry, season with salt and pepper.
3. Heat the oil and cook the chicken skin-side down for 5 minutes until brown and crisp.
4. Turn the chicken.
5. Bake chicken at 350 for 15 minutes or until cooked through. Drain.
6. Heat (in skillet) the chicken over high heat until it begins to sizzle. Add the honey and toss to coat. Cook for one minute or until the honey begins to brown and stick to the bottom of the skillet.
7. Stir constantly.
8. Add vinegar and peach slices and stir to loosen any brown bits.
9. Cook for a minute or two, then plate.
10. Eat.
11. Wait, no, make sure the following has been prepared before you sit down:

Grilled red potato salad:
4 lbs new potatoes
1/4 cup olive oil
salt and pepper to taste (what else would it be for?)
12 oz sliced bacoln
1 large red onion, thinly sliced
1/4 cup white wine vinegar
1/4 cup olive oil
1 tbsp sugar
1/4 cup coarsely-chopped flat-leaf parsley
1 cup crumbled feta cheese

1. Boil the potatoes until tender. Drain. Let cool. Halve.
2. Put potatoes in dish, coat with olive oil, add salt and pepper.
3. Grill for two or three minutes per side.
4. Cook BACOLN until crispy (which goes without saying as flaccid bacon is an abomination in the eyes of the Lord) and then set it aside to de-grease and cool. Reserve 2 tbsp of the drippings.
5. Cook the onion in the drippings until nice and soft
6. Stir in vinegar, olive oil, sugar. Cook that stuff until the sugar is dissolved.
7. Add onion to potatoes. Crumble bacoln. Add that to the potatoes as well.
8. Add parsley. Toss to mix.
9. Put it on a platter and top it with the feta.
10. But first, make sure you’ve prepared:

Pea salad with pecans and bacoln:
20 oz now-thawed-but-previously-frozen baby peas
1 cup chopped celery
3/4 cup chopped pecans
2 green onions, minced
1/2 cup sour cream (don’t buy the cheap stuff)
1/2 tsp oregano
1/4 tsp garlic salt
more salt and pepper (to taste, yes)
6 slices bacoln cooked, crispy, and crumbled.

1. Stir all those things together and eat ’em.

NOW you can enjoy the very same dinner I cooked.

(but I made changes to these recipes but I’m not going to tell you what they were so that you can never steal my secrets)

(also I like just kind of arbitrarily dividing the steps of the recipe. It’s how my mind works, and if the divisions make sense to you then you should probably seek help)

Congratulations, Mom and Dad. Here’s to 40 more!

2 Comments so far
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Don’t worry about Angie…she can’t eat you!!!

Comment by Mel

Dont be scared of me! I am not scary! but I do love your food posts! Missed you at FFF this weekend!

Comment by angie

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