Florida Backyard header image

All images © Daniel & Stacy Tabb and Boondock Studios

«   •   Home   •   »

Nom Nom Nom

Have you ever noticed that food is so much more savory when you prepare it yourself? Especially if prep takes hours and your back is quite achy by the time all the batch cooking is done…

Made kabob-type things the other night, with chicken, pineapple, onion and red bell pepper chunks. Marinated the chicken for an hour before cooking in a mix of rice cooking wine, spicy toasted sesame seed oil, soy sauce and orange blossom honey (the measurements are inexact as you can endlessly vary the flavor of this mix…I heart sweet, for instance, use less honey if you do not). Cook until chicken is no longer pink (don’t overcook!) in sesame oil in a medium hot skillet, and pour tablespoons-full of the marinade over it whilst cooking. The amount of sugar in the marinade requires the medium heat, so as not to burn, it will thicken nicely and coat the meat/veggies. I also tossed in sesame seeds while cooking, which add a lovely nutty flavor.

If I could have figured out how to get cashews on the skewers life would have been complete.

Serve with fragrant and lovely jasmine rice and die happy.

Dig these crazy carrots (parisier market) and radishes would you?

And these cucumbers (beth alpha)!

And these tomatoes (cream sausage)!!!

I love growing things.