FRANK | FOOD

I cook. I eat. I take pictures and tell you about it. Food I make, dishes I love, things that inspire and things that don't.

For me and my friends everyday is good eating.

frankfood@gmail.com
July 2
Parsley Basil Grilled Chicken and Salmon! This is a favorite standby when I don’t feel like making up something major, forgot to thaw anything out or am too tired to go to the store to pick something up. It is stupid simple and really freaking good! I’ve always got frozen chicken breasts on hand and usually some kind of salmon or fish in the freezer as well. The fish you have to thaw but my brother taught me this frozen chicken breast/bbq trick and it’s totally changed my life. Take the rock hard breast and put on the hot grill for ten minutes per side, seasoning once it’s down with salt, pepper and dried herb blend. Check that the fattest parts are well cooked, you may need an extra minute or two, and that’s it. No thawing. No fuss. An epiphany. While the chicken is grilling, chop a cup of parsley, a couple sprigs of fresh basil and toss in a bowl with two tablespoons of olive oil, juice of half a lemon, salt and pepper. SECRET INGREDIENT TIME! I’m sure you’ve figured out that I love ethnic markets and this is another find. Pomegranite Molassas. Basically 100% pomegranite juice cooked down into a smokey, sweet, tart syrup. This web site sells it but any middle-eastern market and some asian markets should have a selection of brands to choose from. http://www.thespicehouse.com/spices/pomegranate-molasses ). So add a teaspoon full to the parsley mix, chop the grilled chicken breast and toss it all together. If you have some toasted almond slices throw some of those in too and you’re done! I did the same mix with a little extra squeeze of lime juice for the grilled salmon (thawed and grilled with a little lemon juice, salt and pepper for about 15 minutes for my cut). Break up  into bite size nuggets and toss with the parsley mix. I served this with the Curry Cauliflower below. Total taste treat!

Parsley Basil Grilled Chicken and Salmon!

This is a favorite standby when I don’t feel like making up something major, forgot to thaw anything out or am too tired to go to the store to pick something up. It is stupid simple and really freaking good!

I’ve always got frozen chicken breasts on hand and usually some kind of salmon or fish in the freezer as well. The fish you have to thaw but my brother taught me this frozen chicken breast/bbq trick and it’s totally changed my life. Take the rock hard breast and put on the hot grill for ten minutes per side, seasoning once it’s down with salt, pepper and dried herb blend.

Check that the fattest parts are well cooked, you may need an extra minute or two, and that’s it. No thawing. No fuss. An epiphany.

While the chicken is grilling, chop a cup of parsley, a couple sprigs of fresh basil and toss in a bowl with two tablespoons of olive oil, juice of half a lemon, salt and pepper.

SECRET INGREDIENT TIME! I’m sure you’ve figured out that I love ethnic markets and this is another find. Pomegranite Molassas. Basically 100% pomegranite juice cooked down into a smokey, sweet, tart syrup. This web site sells it but any middle-eastern market and some asian markets should have a selection of brands to choose from. http://www.thespicehouse.com/spices/pomegranate-molasses ).

So add a teaspoon full to the parsley mix, chop the grilled chicken breast and toss it all together. If you have some toasted almond slices throw some of those in too and you’re done!

I did the same mix with a little extra squeeze of lime juice for the grilled salmon (thawed and grilled with a little lemon juice, salt and pepper for about 15 minutes for my cut). Break up  into bite size nuggets and toss with the parsley mix.

I served this with the Curry Cauliflower below. Total taste treat!