EGGhead

For those of you who like the other part of the chicken...namely the very shy egg, you are in luck because I LOVE EGGS...more on that later - 
For now, if you want a great, portable lunch or breakfast item, pack a hard-boiled egg - it's the perfect food. 
study this highly complicated recipe -- your yolks will NEVER turn that unsightly green color EVER.  Martha Stewart will never speak to you again if you serve her another green-yolk egg so get with the program.

lovely hardboiled eggs

place eggs in deep saucepan.

fill with water to cover eggs.

turn stove on to med high-high

bring water to rolling boil.

turn off heat, cover pan, let sit for 20 minutes (if they're really large eggs, wait 30 minutes)

rinse eggs in cold water. put in fridge.

done. 

btw, I've gotten way distracted during my egg boils (writing the great American novel, composing another musical production, practicing my Cantonese, watching another episode of Honey boo boo, pouring concrete...you know usual stuff) and left them (gasp!) for close to 50 minutes and they were absolutely fine. So don't stress out about the time. It would be pretty hard to mess this up. 

ALSO, use the contraband eggs and not the organic, free range, happy eggs - the shells come off easier. Do not ask why, otherwise you might swear off eggs.

More Chicken please!

I'm busy testing out a vegan, raw, no gluten, free-range, tastes-just-like-chicken recipe so in the meantime, you'll just have to have chicken again tonight! 
Here's a recipe some chick sent me that is clucking fantastic.  
DIANE'S JUICY, CRISPY THIGHS 
Set the oven to 400

What you need:
8 Chicken thighs
5 T melted butter (can melt in microwave, 30 seconds or less)
3 T Dijon or grainy mustard
2 tsp Maple syrup or honey (optional)
1/4 tsp Garlic powder
1-1/4 c Bread crumbs
1/3 c Shredded parmesan cheese
3/4 tsp Salt
1/4 tsp Pepper
2 tsp Dried parsley flakes

Line a baking pan with tin foil, and spray with oil. Rinse chicken in cold water and
pat dry.

Combine the melted butter with mustard, syrup or honey and garlic powder in a
shallow bowl.

In another bowl combine panko crumbs with parmesan, S&P and parsley.

Brush or rub the chicken thighs with the butter/mustard mixture and then press
all sides into the panko crumbs to coat thoroughly. Place in the lined baking pan
and bake for 40 - 50 minutes, or until the juices run clear when chicken is pierced
with a fork.

something fishy

A fishing friend of mine suggested this recipe which totally passes the "simple as pie" test...although, in my opinion, pie is everything BUT simple unless your next door neighbor bakes one.

But anyway, onto FISH!!  For those of you who like to do some fishing in your spare time, this recipe is best (per Doug's suggestion) with an oiler/gamier fish.  Good luck with all that. This one's made with salmon.


Skin-on salmon fillet

1 part soy sauce
3 parts orange juice
coarsely grated fresh ginger (unpeeled is fine)

mix ingredients

marinade the fish for 30 minutes flesh side down in a non-metal dish or ziplock.

Grill fish on very hot, well-oiled grill; flesh side down until well browned. Turn fillet and finish. ~4 minutes each side but this will vary depending on the thickness of the fillet. Watch for flare ups.

You can also broil it in a cast iron skillet (easier cleanup than broiler pan) skin side down. Takes about 8-10 minutes in my broiler.