What a great idea!
Bands. Food. Fun.
Who in the world would not like that? An idiot. But here is the problem. A really shaky first year, and by shaky I mean DISASTROUS and a decent 2nd year capped off with a cancellation.
This year I was working with the M. Wells crew kicking out OYSTERS BOLOGNESE all day and it was a fun if not a bit too laid back day in prospect park. The bands I could hear were ok and the people attending the fair were pleasant and having a blast!
So Friday and Saturday were good and then Sunday was the end. It was forcasted to rain most of the day and kinda hard at some points. We all expected a slow day but we did not expect them to let 500 people get in line only to turn them away 30 minutes after the gates were to open. YIKES. So the almost riotous crowd was turned away and every vendor was left with at least a 1/3 of the food they had brought. With no way to donate anything, no way to really get it out of the park without spoiling everything the dumpsters began to quickly fill up. I can not even imagine the loss these other vendors are taking. At least we can use everything we had. Canned smoked oysters anyone? All of the pre-made food that just had to be discarded is disgraceful. It is probably some insurance issue or fear of someone getting hurt in the mud or something but DAMN let the people eat. Trekking all the way out there, fists full of cash and empty stomachs it really is a wonder that no one flipped out. Well, I guess I am flipping out but I am one of the people that is going to have to shuck another 1,000 oysters this week.
All in all it is an outdoor festival. Weather is an issue as it always will be. Lollapalooza, Cochella, Bonaroo, et al. are susceptible to the elements and when it works it is awesome. I think they need a do over. Maybe give it a little while, let the vendors "forget" about all of the hard work, money and time they lost and see what happens.
Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts
Monday, May 20, 2013
Thursday, July 8, 2010
You Cook It! - Mustard Gazed Chicken
This one is going out to Sammy. One of my favorite punk rockers and an awesome cook. See folks, if you request it, you just might get it!
This recipe was a quick throw together for a family meal in the kitchen. My first with this company so I had to knock it out of the park right? RIGHT!
This is kind of a riff on the Chinese mustard you get in the bag when you order in, but better. a little bit of tang to get you excited, but not so much that you loose the luscious chicken inside. Roasting it in the oven will help to keep it moist and juicy but this can easily get on the grill to for those of you out there lucky enough to have some outdoor space. Let's get to it.
What do you need?
1 or 2 whole chickens or parted chicken
1 1/2 cups of creamy dijon mustard, not the grainy stuff
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tsp lemon juice
1 tsp ground dried red pepper
1 tbsp chopped ginger
2 cloves minced garlic
Salt and Pepper
What do you do?
This one is pretty damn easy. It had to be. For Family Meal, you still have other work to do AND make lunch for 10 or so people.
Get your veg and spices chopped up together, add in your wet ingredients whisk it up and get your chicken in there to marinate for about 30-45 minutes in the fridge. If you don't have a ton of space you can get it into a zip top bag and get as much air out as possible, this will help it marinate faster.
Once marinated get it on a backing sheet or sheet tray and into the oven @ 350 degrees for 35 to 45 minutes or until cooked thru to a temp of 165-170 degrees. About half way thru, you can baste the chicken again with the remainder of the marinade and once it is done, THROW IT AWAY.
You are looking to get a nice crisp from the skin so when you rotate and baste the chicken, but it on a higher rack so the heating element is closer and you get that lovely crust. Pop it out of the oven, let it rest for about 5 minutes and DIG IN!
It is a tasty treat that would be nice with a potato salad or some crisp clean slaw or even a nice green salad. Give it a shot and tell me what you think! Looking forward to seeing if it was tasty for you too!
This recipe was a quick throw together for a family meal in the kitchen. My first with this company so I had to knock it out of the park right? RIGHT!
This is kind of a riff on the Chinese mustard you get in the bag when you order in, but better. a little bit of tang to get you excited, but not so much that you loose the luscious chicken inside. Roasting it in the oven will help to keep it moist and juicy but this can easily get on the grill to for those of you out there lucky enough to have some outdoor space. Let's get to it.
What do you need?
1 or 2 whole chickens or parted chicken
1 1/2 cups of creamy dijon mustard, not the grainy stuff
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tsp lemon juice
1 tsp ground dried red pepper
1 tbsp chopped ginger
2 cloves minced garlic
Salt and Pepper
What do you do?
This one is pretty damn easy. It had to be. For Family Meal, you still have other work to do AND make lunch for 10 or so people.
Get your veg and spices chopped up together, add in your wet ingredients whisk it up and get your chicken in there to marinate for about 30-45 minutes in the fridge. If you don't have a ton of space you can get it into a zip top bag and get as much air out as possible, this will help it marinate faster.
Once marinated get it on a backing sheet or sheet tray and into the oven @ 350 degrees for 35 to 45 minutes or until cooked thru to a temp of 165-170 degrees. About half way thru, you can baste the chicken again with the remainder of the marinade and once it is done, THROW IT AWAY.
You are looking to get a nice crisp from the skin so when you rotate and baste the chicken, but it on a higher rack so the heating element is closer and you get that lovely crust. Pop it out of the oven, let it rest for about 5 minutes and DIG IN!
It is a tasty treat that would be nice with a potato salad or some crisp clean slaw or even a nice green salad. Give it a shot and tell me what you think! Looking forward to seeing if it was tasty for you too!
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