Barefoot Bloggers and a Night at the Diner

I'll be honest, I'm not a big fan of Chinese food; I very rarely make anything remotely Asian in flavor. My husband on the other hand loves Chinese food so he was thrilled when he saw the plate of Chinese Chicken Salad that I placed before him.

Today is Barefoot Thursday, and for those not in the know it is a day which occurs two Thursdays a month and is a day when various food bloggers prepare a recipe from one of the Barefoot Contessa’s (a.k.a. Ina Garten) cookbooks. Today's recipe for Chinese Chicken Salad was selected by McKenzie of Kenzie's Kitchen.

This recipe could not have been easier and according to my husband, it couldn't have been more delicious. My kids unfortunately share my dislike of Chinese food would not touch it so last night became one of those nights I fondly refer to as "Diner Night"...a night when I am transformed into short order cook. I think I would do well working at a diner-I was able to get every one's dinners on the table (hot) at the same time-yeah, I know...amazing. For the kids it was Roasted Chicken Subs with Spinach and Jack cheese and for me it was a poached egg over roasted potatoes and asparagus (you'll notice I did incorporate ingredients from the salad into the other meals so that made it easier). Thanks in part to Jitterbuz.com here's how I think the whole dinner would sound in diner talk:

Three birds on bread-bring in Popeye and Jack it...One dead eye on a green raft...one chopstick bird salad with spears (OK that one's a reach...but they don't usually serve Chinese food at a diner). Moo juice all around.

Chinese Chicken Salad

Recipe by Ina Garten from Barefoot Contessa Parties!

4 split chicken breasts (bone-in skin-on)

Good olive oil

Kosher salt

Freshly ground black pepper

1/2 pound asparagus, ends removed, and cut in thirds diagonally

1 red bell pepper, cored and seeded

2 scallions (white and green parts), sliced diagonally

1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil

1/4 cup good apple cider vinegar

3 tablespoons soy sauce

1 1/2 tablespoons dark sesame oil

1/2 tablespoon honey

1 clove garlic, minced

1/2 teaspoon peeled, grated fresh ginger

1/2 tablespoon sesame seeds, toasted

1/4 cup smooth peanut butter

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breast on a sheet pan and rub with the skin with olive oil. sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Grilled Asparagus and a Fish Story

There are two vegetables that I can genuinely say I look forward to each spring and summer: asparagus and sweet corn. It’s still too early for good sweet corn-at least it is here in New England anyway, but the asparagus I have found at the supermarket the last few weeks have been divine.

For years I would not eat asparagus. I was haunted by memories of the canned variety I was served -usually at holidays- their salty limpness was, well, nasty. It was not until being served asparagus in a restaurant that I realized what the real texture was supposed to be. My preference is tender crisp. I will lightly grill, quickly blanch or quickly roast them; but grilled is by far my favorite way to eat asparagus.

Tomorrow my daughter’s science class will be releasing salmon that they have raised from eggs, into a local tributary of the Connecticut River. I suppose it’s a little twisted, but that is what inspired me to make a salmon salad for dinner tonight. (That and I happen to think that asparagus and salmon go very well together.) Only about 10-15 percent of the salmon that they will be releasing is expected to actually survive, swim to the Atlantic Ocean and then return to Connecticut to spawn. Then I suppose they will ultimately be caught and served for dinner-oh that is twisted.

Grilled Asparagus and Wild Salmon Salad with Spiced Honey Vinaigrette

Spiced Honey Vinaigrette:
1/4 cup honey
1 tablespoon red pepper flavored extra virgin olive oil*
2 tablespoon lime juice
1/8 teaspoon cayenne pepper
1/4 teaspoon ancho chili powder
1 teaspoon finely chopped shallot
1/4 teaspoon coarse salt, such as grey salt or sea salt
Salad:
Oil to brush the grill
2 teaspoons red pepper flavored extra virgin olive oil*
20 asparagus spears
Salt and pepper to taste
4 (8 ounce) Wild Salmon fillets
8 cups baby spinach
1 cup diced grape tomatoes

*you may substitute regular extra virgin olive oil for the flavored oil

Preheat a grill to medium high heat.

For the Spiced Honey Vinaigrette, in a medium sized bowl rapidly whisk together the honey, red pepper flavored oil, lime juice, cayenne pepper, ancho chili powder and the shallot. Stir in the salt then set the vinaigrette aside.

Drizzle the 2 teaspoons of oil over the asparagus spears. Place the spears directly on the grill rack and cook, turning once or twice, until tender crisp-about 3-4 minutes. Remove the spears from the grill, slice about 2 inches off the ends of each spear. Sprinkle the asparagus tips lightly with salt and pepper. (You can save the ends to make stock if you care to).

Lightly brush the grill rack with oil. Place the salmon directly on the grill rack skin side down, close the grill and cook for 6 minutes. Using a spatula, flip the fish over and grill for an additional 2-3 minutes. Remove from the grill and season to taste with the salt and pepper.

To assemble the salads, divide the spinach between four serving plates mounding it in the center of each. Arrange the grilled asparagus spears, tips up, around the spinach. Divide the tomatoes between each salad.

Lean the salmon to the side of the spinach. Drizzle each salad and salmon portion with the vinaigrette. Add additional salt if desired and serve immediately.