Friday, November 13, 2009

Nothing in Moderation

My name is Peter and I am a negligent blogger.

Seriously though, I always mean to put together a post but never seem to get around to it. Honestly, as of late I haven't even been able to find the time to process the pictures I've been taking. Work has been quite busy (I did over 90 hrs of overtime last month) resulting in me often getting home from work after 10pm and I usually spend the weekends wandering about Tokyo with Yuki, so I really have very little free time to sit in front of the computer and manage it all.

A perfect example of my bloggin procrastination is this recipe. The truth is that I made this recipe over a month ago and the pictures have been ready to go ever since, but I simply haven't found the time to get to putting together a post about it.

Simply put, this dish is freakin delicious. In many ways it's all about excess: a ton of garlic, lots of olive oil, a generous dose of lemon, and loads of freshly ground pepper. But I love bold, powerful flavors, so that's totally ok with me. Is it healthy? No, not particularly, but it's not awful and it tastes so damn good that it's not hard to forgive yourself the generous dose of olive oil.

The recipe is based off of The Angry Chef's Garlicky Lemon-Pepper Chicken recipe by The Hungry Mouse, who always does a great job of not only verbally explaining how to make a dish, but also providing a photographic explanation (super helpful for visual learners like myself). I didn't have any of the herbs (that stuff is expensive here in Japan), so I just stuck with the core ingredients of garlic, lemon, olive oil, and pepper (which I was particularly generous with). I also stuffed the gaps between the chicken breasts with potatoes and onions to both minimize the amount of olive oil I needed and turn it into a one dish meal all in one go. It still used a generous amount of olive oil, something like 8 cloves of garlic, the juice and zest of half a lemon, and more cranks of the pepper mill than even a Food Network chef uses. No point in holding back: the flavors just won't be as interesting, so indulge a little bit and go all. This recipe was absolutely awesome and I'll definitely be busting it out again when cooking for others in the near future.

No comments:

Post a Comment