Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 3 - 4
Prep. Time: 30 mins Total Time: 4 hrs 30 mins
INGREDIENTS (marinade/sauce)
1 tablespoon Dijon mustard
2 teaspoon Worcestershire sauce
2 garlic cloves - finely grated
2 tablespoons + 2 teaspoons fresh lemon juice
2 teaspoons freshly ground black pepper
⅓ cup + 2 teaspoons extra-virgin olive oil, plus more for grill
6 tablespoons mayonnaise
Kosher salt
4 large or 6 small skinless, boneless chicken thighs
INGREDIENTS (slaw)
1 medium fennel bulb - thinly sliced crosswise, fronds reserved
1 cup basil leaves - chiffonade
¼ teaspoon crushed red pepper flakes
INGREDIENTS (sandwich materials)
4 brioche buns, split
1 small head Little Gem lettuce
1 medium heirloom tomato, sliced ¼" thick
INSTRUCTIONS
1. Whisk mustard, Worcestershire, garlic, 2 tablespoons lemon juice, and 2 teaspoons black pepper in a medium bowl. Whisking constantly, stream in ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the sauce for the sandwiches). Season mayo dressing with salt; set aside.
2. Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.
3. Prepare a grill for medium-high heat. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1½ thighs per sandwich.
4. Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.
5. While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes, and remaining 2 teaspoons oil and 2 teaspoons lemon juice in a medium bowl; season with salt and black pepper.
6. Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.