<< Clark Family Beef Cheeks

03/19/12 - Munchings and Crunchings

We haven't been doing all that much, but we have been eating well. On the right is a member of the rapidly vanishing species of Parker House buffalo burgers. That's a Parker House roll, a southern specialty made with butter, lard and milk, named for a downtown Boston hotel. Inside, is a good, solid buffalo burger, melted New Moon cheese, kosher dill pickle slices, walla walla sweet onion, some out of season tomato and a healthy dollop of our home brew Kaleberg Ketchup.

The last of its kind

Chicken shishkabob without the shish, or is it without the kabob?
 On the left is one of our favorite dishes, grilled chunks of chicken thigh marinated in lemon, olive oil, oregano, garlic and sumac. Sumac is a tart eastern Mediterranean spice and brings out the best in the lemon. We usually marinate the meat overnight, then grill it in one of those little wire baskets. In keeping with the theme, we also grill up some onions and red peppers, so we have all the ingredients of a lovely chicken kabob without having to put everything on skewers.

Keywords: food, kale