Seasons by the Sea: Recipes 09:20:12

A Skillet, a Kettle, a Bowl

Vietnamese Chicken
    This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
    Serves two hungry people, with leftovers for salad.

2 chicken breasts
2 chicken thighs
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/4 cup soy sauce
1 Tbsp. Asian fish sauce
1 Tbsp. fresh lime juice
4 Tbsp. dark brown sugar

    Marinate chicken with rest of ingredients overnight.
    Bake chicken at 400 for approximately 45 minutes, basting occasionally. Sauce will be soupy. Serve with jasmine rice to sop up sauce.

Pretty Good Made-Up Cornbread
    Makes one 10-inch skillet of cornbread.

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tsp. salt
1 Tbsp. baking powder
1/2 cup butter, melted
1 cup milk
1 egg

    Whisk dry ingredients together. Melt butter in skillet in 400-degree oven.
    Whisk egg into milk.
    Add milk, egg, and most of butter to dry ingredients, stir gently, just until mixed. If you wish, you can add grated cheese, chopped chives, jalapenos, fresh corn, whatever you like.
    Pour into hot skillet, place back into oven and bake approximately 20 minutes, or until knife inserted into center comes out clean. That is, if you can find a knife.
Summer Pasta
    While tomatoes are still good, this is a perfect end-of-summer pasta dish. In winter, it can be made with cherry tomatoes.
    Serves four.
4 large ripe tomatoes, diced
1/2 cup slivered basil leaves
1 Tbsp. minced garlic
8 oz. fresh mozzarella, cubed
1/2 cup olive oil
12 oz. linguini or spaghetti or whatever shape pasta you like
1/2 cup grated Parmesan cheese for garnish
1/2 cup chopped scallions for garnish

    Combine tomatoes, basil, garlic, mozzarella, olive oil, and salt and pepper to taste. Let sit to blend flavors.
    When ready to serve, boil pasta in salted water until al dente. Toss with tomato mixture and serve.