I am an avid reader. My mom teases that when I’m a little old lady, my house will be filled with books. Books in every corner, cabinet and crevice. Seeing as that is almost the case now, she is probably right! I will read anything I can get my hands on. For the past few years, I have been following The Morning News’ Tournament of Books. It is an annual Spring event where the best works of fiction from the past year are battled head to head in a March Madness type competition. It is fantastic and I LOVE IT. They release the chosen books in early January, seed them in early March (just like the NCAA tourney), and, for each pairing, an esteemed judge reads both novels and advances the one they’ve decided is the winner. The judge, tournament chairmen and readers all add their own commentary along the way. Eventually, two books remain, they are judged by the entire panel of judges and one is crowned the Rooster of 2014. Genius, right?!? Okay, so I have haphazardly tried to read all of the listed books in the past few years, never quite making it to all of them. This year, I am going to read them all. I hope. At this point I have read 7 of 17. I have been reading like a machine the past few weeks and plan to continue doing so. We must eat, though, right? I have some serious energy food for you in this post. A healthy and delicious combo perfect for power reading, or power [insert whatever you need power for here].
Cornell Chicken is the best way to make grilled chicken. I don’t think I’ll make grilled chicken any other way, ever again. The recipe below is my take on the classic. I’ve also included my recipe for Roasted Charred Cauliflower with Tahini Dressing.
- 3 bone-in, skin-on chicken breasts
- 1 1/2 cups apple cider vinegar (plus more for basting)
- 3/4 cup evoo (plus more for basting)
- 1 tablespoon poultry seasoning
- 1 egg
- clove of garlic (for basting)
- salt and pepper
Puree the vinegar, oil, poultry seasoning, and egg in a blender until well combined.
Place the chicken in a large ziplock bag and pour in the marinade.
Refrigerate the marinating chicken for 2 to 4 hours.
Heat the barbecue. In a small bowl, whisk 3 tablespoons apple cider vinegar, 2 tablespoons evoo and a minced garlic clove. You’ll use this mixture to baste the chicken while grilling.
Remove chicken from marinade, pat dry and sprinkle with salt.
Grill the chicken, over medium high heat for about 40 minutes, basting frequently (a meat thermometer inserted into the thickest part of the breast should read 165).
The skin should be slightly charred.
Roasted Charred Cauliflower with Tahini Dressing
- two small heads cauliflower, sliced
- 1 tablespoon evoo
- salt and pepper
For the dressing:
- 1/2 cup tahini
- juice of 1 lemon
- 1/2 cup apple cider vinegar
- 1/4 cup evoo
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 teaspoon sugar
- salt and pepper
Preheat oven to 375 degrees. Combine sliced cauliflower, evoo and s & p on a baking sheet.
Roast cauliflower, turning once, for about 20 minutes. Then place under broiler for 10 minutes, turning halfway through.
Don’t be afraid of over cooking; the more charred, the better.
Whisk all of the ingredients for the dressing, adding a bit of water if too thick.
Plate the chicken over a bed of baby arugula (the arugula will wilt a little from the warm chicken, this is so fabulous). Squeeze half a lemon over the arugula and chicken. Drizzle dressing over the cauliflower (next time I make this, I’m going to char the cauliflower with the dressing on it).
And, there you have it, a power reading lunch! Now, back to the books!
Shopping notes: The chicken is Mary’s Free Range, local organic, from Pitman Family Farms, bought at Whole Foods. I also purchased the purple and cheddar cauliflower from Whole Foods.
You can follow my Tournament of Books (#ToBX) progress on GoodReads (see sidebar)! Also, be sure to follow the blog and #TheIncidentalSpoon if you try any of the recipes!