The list does not have archives that I know of, but I could send the recipe
tomorrow if you can wait. Plan to make the marinade for the chicken the day
before you want to serve it. It's one of my favorite recipes.
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, February 27, 2017 12:42 PM
Subject: [blindcooks] Re: Question about Chicken, Marinade, and Rub
Thanks, Jon and Rob.
I have no qualms about not using the chicken. Bacon, blue cheese, and
apples sound great.
Does this list have archives? If so, I can dig around for your
marinade recipe. It sounds yummy, too.
Thanks,
Dani
On 2/27/17, Jonathan Rawlings <twosocks76@xxxxxxxxxxxxxxx> wrote:
Dani:
I'm with Rob here on one point, and that is that dark meat from a
chicken is not the best option for using in a salad like this. I suggest
using boneless skinless chicken breasts that you either sear over high heat
in a skillet or grill outside. However, I'm not sure I agree that a rub
would all come off when you go to serve it. Personally, I'd ditch the
chicken altogether and use the bacon. Fresh spinach, along with some
crumbled bacon, thinly-sliced apple, and some toasted walnuts, with a sharp
vinaigrette, would be a great idea. If you're set against using the bacon,
use the white meat chicken and add in some crumbled bleu cheese. I wouldn't
suggest using both the bacon and the bleu cheese as that would be too much
salty flavor in your salad. Personally, I would serve a salad like that
along side my sweet and hot mustard chicken thighs, which recipe I'm sure
I've shared here before. The chicken thighs are each cut with a couple of
gashes into the meat, then marinated in a mustard marinade overnight before
being baked at high heat on a bed of sliced onions until the meat is done
and the skin is crispy.
Jon
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Sunday, February 26, 2017 8:01 AM
Subject: [blindcooks] Re: Question about Chicken, Marinade, and Rub
Can you point me in the direction of an easy marinade? I've got stuff
here--garlic powder, Balsamic, red wine (I think), white distilled,
rice, and apple cider vinegars; EVO or sesame oil. I can run to the
store to get other stuff if needed. Need something t&t.
Thanks,
Dani
On 2/26/17, Rob <captinlogic@xxxxxxxxx> wrote:
You want to use a marinade for the salad. If you use a rub it will all
come
off when you assemble things.
Marinate your chicken, cook it through on a skillet or better yet a
grill
and then slice it into strips for the salad. I would use chicken breasts
myself, but that's just me. It's all a matter of taste.
----- Original Message -----
From: Dani Pagador <axs.brl@xxxxxxxxx>
To: blindcooks@xxxxxxxxxxxxx
Date: Sun, 26 Feb 2017 05:14:34 -1000
Subject: [blindcooks] Question about Chicken, Marinade, and Rub
Hi, Everyone.
My neighbor gave me a tub of baby spinach yesterday. I was thinking
I'd make some salad with it, as well as try to replicate Pizza Hut's
pizza with the spinach, tomatoes, and garlic topping.
For the salad, I'd like to use either chicken, or bacon. (I should
probably use chicken to lean toward the healthier side of things.)
I have boneless skinless chicken thighs in the fridge as I write this.
How do you go about getting the flavor in to the meat? Is it best to
use a marinade, or a rub? When I cook chicken, the flavor seems to
stay on the outside of the meat; the inside just tastes like very
boring, very plain chicken. I usually either bake or broil. Haven't
quite gotten the hang of frying yet.
Thanks,
Dani
