The Happy Gentleman

Honey Glazed Chicken

Mix: 2 tbls of chili powder (I used Penzy's Cajun mix), 1 tbls of honey, 1 tbls of freshly squeezed lime juice, 1 tsp salt, 1 tsp black pepper.

You get something like this. 

 

Now just dip some chicken legs into mixture. I used four leg quarters and there was no mixture left after dipping the fourth. Put this on a rack over a baking sheet and bake at 475. I cook all my meat with a thermometer. Chicken is done at between 174-176 and is tender and juicy. 

 

 As a side, I mixed grilled corn (a favorite of mine lately) with basmati rice and guacamole.

Crème Fraîche & Chipotle Corn & Salmon Dinner

I originally started this blog as a cooking blog. Since then it's gone through many different revisions and redesigns and along the way cooking has disappeared. Just as we loose sight of little joys in our day, so too had I lost sight of the pleasure of cooking a good meal and sharing the experience with others. This is a deceptively simple meal for a low key Sunday.

 

Get some crème fraîche for your sauce. Do the following... Put six tablespoons of crème fraîche and one tablespoon of lime in a bowl. Add a dash of salt and one chipotle pepper finely chopped (I included the seeds). Chop, finely some cilantro and set aside.

The next part is easy. Take four corn husks and remove the silk inside, leaving the soft inner husks. Grill on high for 15 minutes (I think you can try the broiler if a grill or bbq is not accessible). Simply sautée a half pound of salmon in olive oil and garlic. 

Plate the corn and salmon over some jasmine rice. I cook all our rice in a cooker. I did add fresh squeezed lime to the water this time and it gave the rice a very pleasant understated flavor to compliment the rest of the meal. Drizzle the crème fraîche / chipotle sauce over the corn and give yourself a little drop to dip for the salmon. Sprinkle cilantro everywhere and hide any Julia Childs books or photos you have in your kitchen drawers.