A beautiful day yesterday, with an unusually warm soft breeze.
We responded in traditional fashion to warm weather: I washed my car, did some yard work, Ren went for a walk. John prepared to barbecue.
Dominican Republic Chicken. We used to make this back in the Governor's House days:
Cut a good organic fryer into parts, freezing the carcass for stock later. Put the parts in a glass bowl or large zip lock bag.
Flame off 1/4 cup of dark rum, and combine with 1/4 cup soy sauce, and 1/4 cup of fresh lime juice. Add 1/2 teaspoon salt.
Pour the rum mix over the chicken and marinate for four hours.
Grill, broil, or barbecue the chicken.
(We used to lightly flour the pieces, saute and then finish in the oven, and top with tomatillo sauce and sour cream back in the day.)
A tossed salad with aioli pesto dressing and grated parm, Sunday peas and carrots, and a plate of wonderful navel oranges and pears.
Veramonte.
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