Food for Thought

dry_rub

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carefully selected spices

And now for something completely different. It’s been a while since I posted (too much work, too little writing), but I’m still standing. Thanks to great weather and being surrounded by a family of foodies, I’ve been pursuing another passion of mine: good food. It ain’t Shakespeare, but while I rebuild the writing engine enjoy the culinary delights. Click the photos to enlarge and read a short description.

Today’s subject is spatchcock chicken, which is a fancy way of saying back and breastbone removed. The fresh peas were later married to grilled baby new potatoes and seasoned simply with shallots, garlic, and a little pancetta.

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