What day is it? Thursday? Already? Jeezum Crow. Where did the week go. We're juggling, which is generally a good thing because it means we're busy. Fine tuning a dessert menu we're working on for a restaurant. Finally tying up loose ends and signing a contract for our next book. Trying to work out ideas for a new project. Figuring out logistics for the Star Chefs Congress (still working on that). Two different out of town visitors, back to back. All in addition to dealing with the myriad small and large details of everyday life. Every day this week we've looked at the clock somewhere around 5-6pm and wondered where the day had gone and what the heck should we eat for dinner?. By all rights tonight we should have ordered pizza but there was this kimchi-marinating chicken in the fridge that needed to make it into the oven.
Why yes, I did say kimchi marinating chicken. It's inspired by the idea of Korean fried chicken, which we've heard of but never actually experienced. (Got to remedy that eventually, you know, when we find some extra time.) As I sit here writing this I am drawing a total blank on what exactly Korean fried chicken is but we had buttermilk and we had kimchi and somehow putting it all together made sense. We added a bit of Matouks West Indian hot sauce and some Red Boat Fish sauce to round things out. Then we breaded it and baked it in butter for oven fried chicken. We made a quick salad while the chicken rested and we were ready to go. DInner was on the table a little later than we may have wished for but it was delicious. Crispy and juicy, spicy and flavorful, and relatively easy to whip together. Even the leftovers (not sure there will be any) should be great straight from the refrigerator. Sometimes a small bit of planning ahead guarantees a good meal when you need it.