chicken thigh sandwich

A quick sandwich with max flavor, nice to have fresh bread and hand picked tomato on the same plate !

pound out one chicken thigh and season with course kosher salt and fresh ground pepper with a touch of ground turmeric. We are using and boneless chicken thigh. (please fresh ground pepper blend course ground, take the time to source fresh peppercorns a secret of maximum flavor to any dish. totally worth it.

heat to high a saute or fry pan

while the pan is heating prep some iceberg lettuce shredded and leafed to fit bread , thin sliced onion and slice fresh garden tomato

cut the fresh from the oven bread , 2 large slices. mid way from a round loaf

in the hot saute pan, with a combo of olive oil and butter, sear off the chicken thigh one side under high heat, flip, and lower heat for several minutes,

With a bacon press on the chicken to retain heat, remove from heat and let finish cooking, several minutes.

mound up the lettuce on one slice of bread

carefully slice the thigh horizontal into 2 very thin slices as best as possible, place on the lettuce.\ to cover the slice of bread.

top the thigh with thinly sliced onion, then sliced fresh picked tomatoes

butter the top slice of bread with mayo

top it off

enjoy with a strong ale

Irish Soda Bread

Shamrock time !  looking at some recipes I was going to make a popular posted Chocolate Potato cake but I switched to a more traditional Irish Bread. Glad I did , one of my better bakes as I have made soda bread before this combination had a very full taste.

It’s slightly modified from the recipe from Real Simple in these respects: 3 and 1/2 cups AP flour, 1 tablespoon buckwheat flour. The buttermilk substitute is simply whole milk with a tablespoon of white vinegar, let stand for couple of minutes. The rest of the recipe follows as directed with the exception of fluffing the raisins, let the raisins steep in boiling water for about 10 minutes, drain, toast the caraway seeds.

Oven set up for 350 degree

• 3 and 1/2 cups AP flour
• 1 tablespoon buckwheat flour
• 1 tablespoon sugar
• 2 teaspoon kosher salt
• 1 teaspoon each of both baking soda and baking powder.

At this point, using a strainer sift the above several time to fully combine. Some of the kosher salt may remain in the strainer so empty into the flour mixture.

Now cut in as you would like a biscuit mix:

• 8 tablespoons of butter

to a crumbly type mix , then add :

• 1 cup raisins (steeped then drained, (or currents))
• 2 tablespoons caraway seeds (toasted if possible)
• 1 and 1/3 cups buttermilk (or whole milk with a splash of white vinegar)

Mix with a fork or with hands, turn out to floured counter top and knead about 10 times.

Form the shaggy mass to a 7 inch round about 1 and 1/2 inches in height.

Score the top deeply about 3/4 inch with a X pattern.

Bake @ lower middle rack seemed to work out, recipe recommended to shift position about midway through the bake, the oven seems to bake a bit faster so I downshifted to about 330 degrees when the bread went in the oven for about 50 minutes. I did take a temperature reading that indicated 200 degrees but I left in the about an addition 10 minutes as these moist type biscuit dough may have to go a bit further to insure a complete bake.

recommended serving with jam, but the best is sliced, toasted with whipped butter.

if you program in BPL Bakers Programming Language:

dim (array 1.105):

::{3 and 1/2 cups AP flour}{1 tablespoon buckwheat flour}{1 tablespoon sugar}{2 teaspoon kosher salt}{1 teaspoon each of both baking soda and baking powder. ::{}

..<>read array 1 to 5 to <string :;[dryingredients]>

“val004″= [1 tablespoon of butter]

`read “val004″+1”,`

`read` <read> if read :8 then (read :0 )| (break :next)

val (5); [dryingredients] {val004]

and so on…