A real chicken dinner.

No, we didn’t put the flock in a pot, but some distant cousins did grace our table last night. Ashleigh made a divine roast chicken dinner. I know there is a moral dilemma inherent in both eating and raising chickens, but that is a subject for another post. We also had some yummy cauliflower and other vegetables, the Snap Pea Salad recipe (you can see it at the end of this post if you’re  interested) that the Union Square Cafe kindly shared with me when we were in NYC, and an amazing homemade strawberry/raspberry sorbet. It was a spectacular meal!

The conversation, of course, turned to the new chicks, and someone had the bright idea of bringing some of them inside for a visit:

Do something cute while we're watching!

Chicken dinner or chicks having dinner?

Silkie against NYC skyline. Kind of. You had to be there to appreciate it.

Little Miss d'Uccle cries for Mama, who was NOT pleased with us swiping her babies

So. Not. Amused.

 

Sugar Snap Pea Salad with
Pancetta, Pecorino and Mint

Serves 6

 

1 tablespoon kosher salt

1 pound sugar snap peas,
trimmed at each end

¼ pound pancetta, cut into
1-inch x 1/8th-inch lardoons

2 tablespoons minced red
onion

⅛ cup lemon juice

⅛ cupChampagne, or white wine vinegar

½ cup extra virgin olive oil

2-3 tablespoons finely sliced
mint

5 tablespoons grated Pecorino
Romano cheese

2-3 teaspoons Fleur de Sel (sea salt)

1 teaspoon freshly ground
black pepper

 

  1. Bring 3 quarts water to boil in a large pot and
    add the kosher salt.  Have ready a large bowl of ice water to stop the cooking of the peas.  Cook the peas in the water for just 10
    seconds.  Drain the peas in a colander
    and immediately add them to the ice water.
    Remove the peas from the ice water after about 2 minutes.  Drain well in the colander and gently
    pat dry with a paper towel.
    Julienne the peas by cutting them on a sharp diagonal.  Set the sliced peas aside in the
    refrigerator.

 

  1. Place the pancetta and 1 tablespoon of water into
    a 10-inch sauté pan set over low heat.
    Stir the pancetta gently with a wooden spoon to separate while it
    heats up.  The water will eventually
    evaporate and the pancetta will begin rendering its fat (approximately 4-5
    minutes).  Turn the heat up to
    medium and cook, stirring and scraping the pan often until the pancetta is
    completely rendered and crisp (another 4-5 minutes).  Drain the pancetta in a colander set
    over a bowl.  Set aside the crisped
    pancetta at room temperature.

 

  1. Place the minced onion in a non-reactive bowl
    large enough to mix the pea salad.
    Pour in the lemon juice, vinegar, and olive oil, and stir to
    combine with the onions.

 

Place the peas, pancetta, mint, 4 tablespoons of the
pecorino, the Fleur de Sel and ground
black pepper into the bowl with the vinaigrette.  Mix the salad, taste, and adjust the
seasoning to your liking.  Sprinkle the
remaining tablespoon of Pecorino over the salad, and serve.

 

About polloplayer

Empty nester searching for meaning of life through the occasional chicken epiphany.
This entry was posted in Absurdity, All Things Poultry, Friends, Gastronomy and tagged , , . Bookmark the permalink.

One Response to A real chicken dinner.

  1. CE says:

    The sugar snap pea sald recipe could be enhanced by adding 5 live chicks, gently agitated, feet cleansed, beaks polished and garnished with mealy worms. Those little birds sure were the focus of attention during their time on the table! However, you could, if you looked carefully, see them warily eyeing the 7 qt. pot on the stove.

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