This week I'm fixing my toasted garlic and smoked paprika boneless chicken thighs.
Now chicken thighs tend to put off those that prefer white meat. White meat doesn't have as much flavor as dark because it doesn't have as much fat. Those who prefer white hold that it isn't as greasy and is a better "blank canvas" for flavors.
These differences mean that in certain recipes, one or the other is the better choice.
Such is the case with my toasted garlic and smoked paprika chicken thighs. The dark meat is just better.
I'm actually thinking about throwing in a few pieces of white meat for those who claim a strong aversion to dark meat--but, I hesitate. It doesn't feel right or true.
I've never been one of those cooks who wail about a recipe's integrity. The fact is I feel for poor maligned dark meat. This a recipe where boneless thighs are given the chance to shine--to be a star on the plate--not everybody's second choice.
The specter of my mother rises and I feel the urge to say things like "Just try a bite" and "I can't believe you don't like it. It's so good!"
Taste is a personal thing. I can't impose the experience on others that I'm having with a particular mouthful any more than my mother could. I can't make light meaters (thus I have coined a term)experience dark meat in the same way I do.
But.
If I toss some white meat into the recipe, nothing will stop me from placing a small pile of dark meat on their plate. "Just try a bite," I'll say, after extolling the virtues of dark meat in this recipe. And maybe, just maybe, one of them will have a revelatory experience.
Smoked Paprika Boneless Chicken Thighs
Olive Oil
1 head of Garlic
Chicken Thighs
Smoked Paprika
Bay Leaf
White Wine
Salt and Pepper
To begin with, slice fresh garlic. Don't crush or mince the garlic, you're going to be toasting the garlic in slices. One head of garlic or 10 cloves should be sufficient. I like to wear gloves. Because otherwise I smell like garlic for several days, even after the spplication of soap.
In a large deep pan, I heat olive oil. Once it's heated, I throw in the garlic. Some slices will cook faster than others. Have a plate nearby with a paper towel on it to place the toasted garlic and drain the oil.
Leave the remaining oil in the pan, but take it off the burner whilst you prepare the chicken thighs. A little salt pepper and a liberal amount of smoked paprika should go on the thighs. Make sure you get smoked Spanish paprika--it's better than the other stuff.
Place the pan back on the burner and let it heat up. Toss your thighs in the pan. Let them brown and turn twice. Then pour enough white wine into the pan to cover half the chicken. Throw a dried whole bay leaf or two into this. Bring the wine to a boil and then bring down the temp to about medium and then to simmer. Place the lid on and allow to cook for about 12-15 minutes more.
After the 12 minutes is up, check on the thighs. Turn them over and turn up the temperature to reduce the liquid a little, if need be. Boneless chicken thighs normally take about 20-40 minutes total to cook on the stove top at medium heat.
Allow a few minutes to cool, off hot burner and top with garlic slices to serve. Bread goes well with the tasty sauce, made possible by dark meat goodness.
Monday, January 11, 2010
Tuesday, December 1, 2009
III Forks
Tonight I got to nosh and nibble at III Forks. It seemed like every media outlet was there as well as some of Jacksonville's big spenders.
Trying their filet mingon, I found that Capital Grille now has some serious competition in the steak department. Their Kona crusted steak may no longer be king.
Their scallops were perfectly cooked, not overdone despite being on a buffet line.
The crab cakes probably follow the plated recipe, which is why they tended to fall apart as you used tongs to lift them to your plate on the buffet. This is not a criticism--they were falling apart because they use more crab meat than bread crumbs. Served straight to your table they would hold up well and on the buffet they were tasty, if slightly messy.
Their single culinary misstep was in the shrimp. Larger does not mean better. The shrimp were huge, served cold with cocktail sauce. But large shrimp are often not as flavorful as midsized shrimp. The fault, as far as I could tell, was in the shrimp, not in the prep of the shrimp.
And their desserts were heaven. The tiny creme brulees had the requisite caramel glass to break through and their chocolate cups were divine.
Decorwise, III Forks is swank, with high ceilings, dark wood and modern details. A girl would feel quite special if you took her out there. I also think it will be come the new go-to for salesmen romancing clients.
III Forks 9822 Tapestry Park Circle Jacksovnille, Fl (on Gate across from Tinseltown)(904) 928-9277
Trying their filet mingon, I found that Capital Grille now has some serious competition in the steak department. Their Kona crusted steak may no longer be king.
Their scallops were perfectly cooked, not overdone despite being on a buffet line.
The crab cakes probably follow the plated recipe, which is why they tended to fall apart as you used tongs to lift them to your plate on the buffet. This is not a criticism--they were falling apart because they use more crab meat than bread crumbs. Served straight to your table they would hold up well and on the buffet they were tasty, if slightly messy.
Their single culinary misstep was in the shrimp. Larger does not mean better. The shrimp were huge, served cold with cocktail sauce. But large shrimp are often not as flavorful as midsized shrimp. The fault, as far as I could tell, was in the shrimp, not in the prep of the shrimp.
And their desserts were heaven. The tiny creme brulees had the requisite caramel glass to break through and their chocolate cups were divine.
Decorwise, III Forks is swank, with high ceilings, dark wood and modern details. A girl would feel quite special if you took her out there. I also think it will be come the new go-to for salesmen romancing clients.
III Forks 9822 Tapestry Park Circle Jacksovnille, Fl (on Gate across from Tinseltown)(904) 928-9277
Wednesday, November 18, 2009
Freebie at Zaxby's
I stay away from fast food as much as possible, but I'm all about sharing deals and Zaxby's claims they're an "alernative to fast food", so here it is, fresh from an email press release:
REGENCY ZAXBY’S HOSTS UNIQUE FOOD GIVEAWAY NOVEMBER 19
Dine at Zaxby’s on November 19 and Receive the Repeat Order FREE in December
WHAT: The Jacksonville Zaxby’s restaurant at Regency is giving away free meals in December to anyone who makes a purchase on Repeat Day, November 19. Guests who place dine-in or drive-through orders on Repeat Day are invited to save their specially colored receipt and return once during the month of December to receive a repeat of their original order ABSOLUTELY FREE. Gift cards, boxed lunch orders, Party Platterz and catering orders are excluded.
WHERE: 9575 Regency Square Blvd. — Jacksonville
WHEN: Thursday, November 19
An alternative to fast food, the Georgia -based fast-casual chain offers prepared-at-order chicken fingers, wings, sandwiches and salads. Zaxby’s most popular items are its hand-breaded Chicken Fingerz and Jumbo Buffalo Wings smothered in a choice of 10 sauces with names like Wimpy, Tongue Torch, Nuclear and Insane.
Zaxby’s operates more than 485 restaurants in 11 states (Alabama, Arkansas, Florida, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee, Texas and Virginia). For more information visit www.zaxbys.com.
Monday, October 19, 2009
The Dish
We all love food with a view. Downtown's cityscape is pretty impressive dozens of stories up, but in the past the highest restaurants with an aerial Downtown view were also members only propositions. Not so any more, with the opening of the Skylight Dining and Conference Center (50 N. Laura St.) on the 42nd floor of Jacksonville's tallest building (The Bank of America Tower, originally called the Barnett Tower). Word is that you can actually eat lunch there for around $10.
The Uptown Market & Deli (1303 N. Main St.) is in full swing in Springfield. You can find it in new Third & Main building, along with City Kidz Ice Cream Cafe. (Do try City Kidz crab cakes!) Uptown is the newest place for Jacksonville's Urban set to catch a deli bite or breakfast and will be open till 8 pm. If you want table service, you'll have to go from 7 am to 2 pm, after that you can order from the deli.
Shatki Life Kitchen (51 Pine St., Atlantic Beach) is a restaurant, but they've been spreading their raw-foodist vegan cheer in more places than you would expect. They sell vegan crackers at the Beaches Green Market, Native Sun Market carries their various sundries and now European Street is selling their desserts.
We hope the Village Bread opening at the Landing will survive longer than Karlene's Deli did. Since they've weathered a less than stellar locale in the past, perhaps they will.
Don't take the loss of The Fresh Market at its 10950 San Jose Blvd locale as another sign of our doomed economy. It's merely moved just down the street (on the opposite side) to 12795 San Jose Blvd. Things must be looking up, because they've actually expanded.
The Uptown Market & Deli (1303 N. Main St.) is in full swing in Springfield. You can find it in new Third & Main building, along with City Kidz Ice Cream Cafe. (Do try City Kidz crab cakes!) Uptown is the newest place for Jacksonville's Urban set to catch a deli bite or breakfast and will be open till 8 pm. If you want table service, you'll have to go from 7 am to 2 pm, after that you can order from the deli.
Shatki Life Kitchen (51 Pine St., Atlantic Beach) is a restaurant, but they've been spreading their raw-foodist vegan cheer in more places than you would expect. They sell vegan crackers at the Beaches Green Market, Native Sun Market carries their various sundries and now European Street is selling their desserts.
We hope the Village Bread opening at the Landing will survive longer than Karlene's Deli did. Since they've weathered a less than stellar locale in the past, perhaps they will.
Don't take the loss of The Fresh Market at its 10950 San Jose Blvd locale as another sign of our doomed economy. It's merely moved just down the street (on the opposite side) to 12795 San Jose Blvd. Things must be looking up, because they've actually expanded.
Tuesday, October 13, 2009
Questions about the Riverside Arts Market
I do love Riverside Arts Market. Love the variety, the entertainment, the produce, the herbs and all the people walking dogs.
But there are a few things that I wonder about:
Why close mid December?
I get doing that up North or where is gets so snowy and cold you don't want to go anywhere outdoors. In Florida, people actually come out during the "cold" months because it's no longer the miserable heat. I am struggling to understand the rationale behind this.
The only thing I can think of is that it is the first year and the promoters wanted a break. Because there will certainly be a demand for it. Why would you close during snowbird season?
I know it's modeled after a market in Portland Oregon which closes from the end of Dec. through part of Feb. But the promoters can't be so thickheaded as to think that conditions in Portland, OR are the same as here in Jacksonville.
The website keeps emphasising that it's cool under the bridge. Maybe they think it will be so cool that no one will come? It doesn't provide that much relief. You still end up sweating when it's in the 90s.
Why are vendors such jumping beans?
I guess it's more fair to the vendors to be moved about so that one person doesn't get a prime spot all the time.
But, as a customer it's a little frustrating if I am looking for a particular vendor.
I get that it's possible it would make me walk the market a bit more because the vendors get "shaken up" so to speak.
I'm of two minds on this. It means that people won't go to a particular area all the time, which is good and it makes you take a fresh look at things. But it's also easy to miss a vendor you would normally visit if you don't have the time to walk the whole market. I've noticed that the produce section at least is in the same spot and is all together.
They may be changing this policy, because I have noticed that vendors are more often in the same spot than they used to be...
But there are a few things that I wonder about:
Why close mid December?
I get doing that up North or where is gets so snowy and cold you don't want to go anywhere outdoors. In Florida, people actually come out during the "cold" months because it's no longer the miserable heat. I am struggling to understand the rationale behind this.
The only thing I can think of is that it is the first year and the promoters wanted a break. Because there will certainly be a demand for it. Why would you close during snowbird season?
I know it's modeled after a market in Portland Oregon which closes from the end of Dec. through part of Feb. But the promoters can't be so thickheaded as to think that conditions in Portland, OR are the same as here in Jacksonville.
The website keeps emphasising that it's cool under the bridge. Maybe they think it will be so cool that no one will come? It doesn't provide that much relief. You still end up sweating when it's in the 90s.
Why are vendors such jumping beans?
I guess it's more fair to the vendors to be moved about so that one person doesn't get a prime spot all the time.
But, as a customer it's a little frustrating if I am looking for a particular vendor.
I get that it's possible it would make me walk the market a bit more because the vendors get "shaken up" so to speak.
I'm of two minds on this. It means that people won't go to a particular area all the time, which is good and it makes you take a fresh look at things. But it's also easy to miss a vendor you would normally visit if you don't have the time to walk the whole market. I've noticed that the produce section at least is in the same spot and is all together.
They may be changing this policy, because I have noticed that vendors are more often in the same spot than they used to be...
Thursday, September 3, 2009
Adventure Landing Labor Day and Beyond
For those of you with a kid on a Labor Day Staycation:
Just some of the specials Adventure Landing has to offer, with one special deal for Labor Day...
HUGE LABOR DAY TOKEN SALE
AT ADVENTURE LANDING!
TOKEN SALE
FRIDAY-MONDAY
To honor all of you hard workers, we have put together great specials for the Labor Day Weekend!
Great Value - 60 Game Tokens for $10
Best Value - 100 Game Tokens for $15
You've worked hard...
Now it's time to play hard!
SHIPWRECK ISLAND WATERPARK
EXTENDED HOURS
We have extended the water park hours for the Labor Day Weekend.
Saturday & Sunday we will be open from 10am to 8pm!
We will be open from 10am to 6pm on Monday!
This is also the last week to enjoy Family Swim Nights:
Saturday Swim Nights: Discounted waterpark admission Saturday night from 7:30pm-11pm. $12.99 per person - Swim under the stars!
FRIDAY IS FAMILY NIGHT
From 6pm-10pm, a family of four can enjoy unlimited mini golf, unlimited laser tag and a large pepperoni pizza for just $24.99!
Valid for up to 4 guests. Each additional family member is $5 (does not include additional pizza). Not valid with any other offers or discounts.
ALL YOU CAN RIDE GO-KARTS
Enjoy all you can ride go-karts every Monday and Thursday from 6pm-9pm for only $19.99 per person!
ALL YOU CAN PLAY DAYS
Every Monday & Thursday, receive 10 Arcade Tokens, unlimited Mini-Golf and unlimited Laser Tag from open until 6pm for only $10 per person!
BIRTHDAY PARTY DEALS
FOR A LIMITED TIME
Right now, book any birthday party package and get DOUBLE GAME TOKENS for each person!
Also, you can SAVE AN ADDITIONAL $10 OFF the total package price if you book your party for a Monday-Friday.
Labor Day at Ocean 60
I like Ocean 60. It's a fabulous, swanky martini bar with food that's even more fabulous. They have live music on a regular basis in their bar area. It gets a bit loud, but sometimes that, and a great creme brulee martini, is exactly what you want. Here's what they've got going on this labor day weekend.
Labor Day Weekend Celebration featuring Strings of Fire Latin Quartet 9/4 & 9/5/09 starting at 9:30 p.m. Wonderful Weekend Fiesta... Come Celebrate the Long Weekend here at Ocean 60 with Dancing, Tropical Rhythms & Festive Ambiance!
60 Ocean Boulevard
Atlantic Beach, Florida 32233
(904) 247- 0060
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