Well did a little hop to Mexico Friday night for spicy nachos and a Japanese fusion hot top salad --- salad topped with grilled chicken & veggies with terrikaki dressing. I think Friday night nachos always taste better with a cold end-of-the-week beer (Sleeman's red). And the girls think Friday night nachos go better with diet coke and Skip-Bo.
|As Jamie says: "Batter and bruise" some herbs of your choice - marjoram, rosemary and parsley; "smash" in 5 cloves of garlic and add 8 Tbsp of olive oil.|
|Rub this over your spatchcocked chicken (whole chicken that's been cut down the backbone and flattened out), grate 2 Tbsp fresh ginger root over the top, and let this marinate for an hour or two in the refrigerator.|
|Bake at 425 deg for 30 min, grate another 2 Tbsp fresh ginger root over this, lay on thinly sliced lemon and add 1/2 cup of white wine to the pan. Cook for another 20 min and let rest 10 min before serving.|