man, i haven't been to belmar in years. we're point pleasant or i.b.s.p. people. sandy hook for quickie trips, and dinner at moby's by the bridge.
is ocean grave still full of creepy, zombie like people?
saturday night, i made a version of a lidia dish again, called gaeto glassato (i think it was called "gaeto". i can't find a translation. help urmaniac or rdg!!!!).
it's an herb stuffed, balsamic vinegar and honey basted roast chicken.
i've made it twice now, and it's a keeper.
pretty simply, i took a 7 1/2 lb. bird, thoroughly washed inside and out, patted dry, and heavily s&p'd inside and out with sea salt and fresh cracked black pepper and sweet paprika.
next, i stuffed the boid with a 5" sprig of rosemary, seven or eight 5" sprigs of thyme, 4 sage leaves, and a lime cut in half.
it was roasted at 400 for 30 minutes on a raised rack in a pan, then another hour and a half at 350.
next, i mixed 4 tbsps of honey, and 4 tbsps of balsamic vinegar into 2 cups of light and fat free chicken stock, stirring to dissolve the honey.
the chicken was basted with this every 10 minutes until it was done, about another 45 minutes. i added a little water to the pan towards the end to help suck up the liquid for re-basting.
using the honey and balsamic, the skin attains an amazing mahogany hue, and becomes crisp and incredibly tasty.
i guess i should re-post this recipe under the chicken thread as "pollo glassato", or glazed chicken. it's worth the try.
Plus...I have some in my freezer too
