Grilled Dinner

I made chicken tonight from a recipe in Marc Bittman's iPad app, "How to Cook Everything."

A pound and a half of boneless skinless chicken breasts were marinated in 2 tablespoons of good temari soy sauce, 1 tablespoon of roasted sesame oil, and 4 slivered garlic cloves. Then, I grilled them over a hot charcoal fire in a covered Weber kettle for 5 minutes on one side and 7 minutes on the other side. They turned out mahogany, juicy, and delicious.

The asparagus was my recipe. It was washed, trimmed, and tossed in a little olive oil, then sprinkled with a pinch of kosher salt. I put it into a perforated grill pan and dropped loosely tented foil on top. It was put on the grill, too, unattended until the chicken was done.

Finally, I opened a can of small potatoes, dried them off, and tossed them in a little olive oil and paprika. They were put into a heavy-duty aluminum foil packet, closed up in a "drugstore wrap." I put the packet right on the coals, and turned it when I turned the chicken.

All garnished with flat parsley from our herb garden.

A very successful meal that I'll make again.

Jarred Doesn't Have to Mean Plain

I had a plain jar of beet borscht. To the right-side bowl, I added a boiled potato, boiled carrot, sour cream, and cilantro. The left-side bowl's additions are a boiled potato, boiled carrot, and a poached egg.

Salmon

For our dinner tonight, I baked some skinless salmon at 425°F, topped by a mix of Passover mayonnaise and Dijon mustard with matzoh & olive oil crust. On the side were roasted little potatoes and quartered little onions.