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Traveling, Cooking, Reading, and Trains

I love roasted chicken. It was warm and dry enough yesterday I could prepare it on the grill rotisserie – my favorite method. I salted a 4 pound bird with 2 teaspoons of kosher salt in the morning and let it dry brine in the refrigerator about six hours. Truss it and spit it and …

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Carla saw a recipe for a pernil al horno style pork roast in The Oregonian FoodDay. It was close to a favorite recipe of mine but substitutes orange for the rosemary and leaves out the vinegar. There were accompanying recipes for pickled red onions and ciltantro-rice so I thought I’d make up the complete dinner. …

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It’s been a cold drizzly February and we were thinking it would be great to have some soup. Perusing Cook’s Country I ran across this recipe for Chicken Mulligatawny soup. Now, based on the name, I always thought Mulligatawny  (sounds like Mulligan?) was an Irish soup and I never went out of my way to …

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