|These are not my actual chives. Mine were flattened in the last driving rain. I got the pic off Wikimedia Commons. |
It's by Jerzy Opiola.
You need to get some chives. Don't buy them from the grocery store. Go to a nursery or farmer's market or farm stand that sells that sort of thing and buy an actual chive plant. They're listed as zones 3-9 which basically means you've got a shot at growing them pretty much anywhere in the continental US. Also they're annuals which means basically, you ignore them when they unceremoniously die in winter, because come spring, they will come right back up and you will have fresh new chives.
But this is not a plant blog. I most definitely do not have the gardening skills for that. This is a food blog. Which means the main reason I am urging to go out and get some chives is because they are delicious. I have been eating them nonstop for the past week and I have no intention of stopping anytime soon.
So far I have made:
Scrambled eggs with cheddar and chives (also a cheddar and chive omelette) - Amazing
A salad dressing with chives, chervil and dill - So fresh and delicious
Mashed potatoes with cheddar and chives - MMMMMPHGRRR GIVE ME ALL OF THEM
Egg salad with chives - chives+eggs 4eva
Next on the agenda:
Chive biscuits - Ina Garten's got a recipe I'm eyeing
Chive butter - when the season starts to wrap up, I'm going to make sure I make a ton of chive butter and freeze it. Making an herb butter is actually pretty simple. You just soften the butter (in this heat that can't be too hard), fold in your snipped herbs, roll the whole thing into a log (basically, put the blob on plastic wrap and use the plastic wrap to roll it), pop it in the fridge. Here, Martha will explain: Compound Butter
What do you do with chives?
Monday, June 15, 2015
Friday, June 12, 2015
If you have a grill, there is a very good likelihood that at some point this summer, you will be called upon to cook things on it. For other people. Now, you can go with hot dogs, or your standard pre-formed burger patties or maybe even some soon to be dried out sausages. Or you could make these incredible wings. They are spicy, crispy and will have people quite literally licking their fingers. The rub is easy and versatile, you can use it on thighs or a whole cut up chicken if you prefer. It hasn't failed me yet and I've been making these nonstop for the past year.
BEST CHICKEN RUB EVER
enough for 40 wings
1 T + t kosher salt
1.5 T paprika
1 T brown sugar
1 T cayenne
I have a gas grill, so I preheat it and make sure the grate is clear. I like the temp to be between 400 and 450, but I keep an eye on it.
Inspect your wings. Make sure they are cut up as it will only be messier once you add the spices. Wings will either have one or two joints. If they have two joints, the scrawny little end is a wing tip and can be thrown in a plastic bag and tossed in your freezer for later use making chicken stock. If there is only one joint, just cut there. Many wings are sold already cut, so that makes life easier. If they're cut, just trim off any weird ook or feathers and you're good to go. Pop them in a large bowl (give yourself enough room to toss them).
In a small bowl, mix together the kosher salt, paprika, brown sugar and cayenne. Sprinkle this over the wings while tossing them to coat completely. Pop the wings on the grill and leave them there for 7 minutes. Flip them and leave them there for about 5. Do a quick temperature check, I look for around 165, but you can check poultry standards elsewhere if you like. When they are done (juices run clear, temp is correct), pull them off the grill and serve.