I'm hosting a picnic of the Bay Area Food Bloggers next month and saw this recipe on Bon Appetit's

[heather_in_sf]

site, I'm thinking of making a variation of it for the picnic with chicken legs cooked in their own aspic.

What do you think about making with raw zucchini instead of cucumber? I can't eat cucumber because of my food intolerances but I think raw zucchini is okay. Thinking about adding parsley too.

REC: Tiger Salad

1 tablespoon unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon toasted sesame seeds

1/4 teaspoon crushed red pepper flakes

1 bunch cilantro leaves with tender stems, cut into 2 inches pieces

4 celery stalks, thinly sliced on a diagonal

2 small cucumbers or 1/2 large, thinly sliced

6 scallions, thinly sliced on a diagonal

Kosher salt, freshly ground pepper

Whisk vinegar, oil, sesame seeds, and red pepper flakes in a large bowl. Add cilantro, celery, cucumbers, and scallions. Season with salt and pepper and toss to combine.

DO AHEAD: Salad can be made 6 hours ahead. Cover and chill.

If anyone wants to come to the picnic, please do!

Saturday, 8/3

Noon

Dolores Park, San Francisco

lawn below the children's playground

PM me if you want to come and I'll give you my cell

http://www.bonappetit.com/recipes/2013/07/tiger-salad?utm_source=Sailthru&utm_medium=email&utm_term=Very%20Short%20List%20-%20Daily&utm_campaign=VSL

 

[heather_in_sf]

REC: Sticky Glazed Drumsticks

Here's the drumstick recipe, I just ordered parchment paper bags to cook these in. IG is an English chap on the FB recipe swap. I love the way he writes about food.

REC: Stick Glazed Drumsticks from IG Liddell

" I have a great recipe for chicken drumsticks cooked in greaseproof paper bags so as to end up with a spicy aspic glaze (really, should be in every cook's back pocket): perhaps I should brave the Tube to get decent meat from Swap the "wrap" and "distribute" clauses. Yes, it is super stuff. Comes from a 20-yo book by Frances Bissell, which I actually used in teaching typographical choices in wordprocessing all these years ago. Of course, the marinade becomes jelly due to the gelatin in the bones, hence the "cool in the oven" bit. Ginger Pig. Esprit d'escalier: that could be a winner with duck legs, or even better, guinea-fowl legs. With duck, I'd use a red wine vinegar, and I'd slash the meat first. Mmm, experimentation. You might want to provide warm towelettes or lemon wipes: the aspic is fairly lip-numbing, so beware when choosing what comes next."


For twelve drumsticks, mix the following:

1 Tbs ground black pepper (must be fresh)
1 tsp ground Sichuan pepper
2 tsp grated ginger
2 tsp sesame oil
2 Tbs soy sauce
2 Tbs dry sherry
1 Tbs sherry/cider vinegar

Pour marinade over chicken and leave for 3-24 hours. Pop each drumstick into a separate bag (or origami paper container), wrap to avoid leakage, distribute marinade amongst the bags, and give them 30 min at 200C (400F). Let them cool in the oven, then chill them. Serve in the bags so that the diners tear them open. Messily delicious.