“Mmmmmmmm……doughnuts.” – Homer Simpson
A man of few (intelligent) words, but a sage, never less. I either channel Homer too often (my wife’s view) or not enough (my view).
Cleveland is a doughnut battleground. While there have been a few local chains, many of the doughnut shops are small and have only one or a few locations. In the 17 years we have lived in our house, we’ve seen many of the shops come and go. A few survive (Spudnuts, Jack Frost) but many don’t. One of the main reasons for this turn-over is that we have our share of Dunkin Doughnuts invading from the northeast. As more of those have popped up, I see fewer and fewer of the local shops surviving. One other import came to the Cleveland area a number of years ago and is located within a mile of my house: Krispy Kreme. Their expansion seemed to stop with the one store, but I am really glad they are around.
Most of their doughnuts are pretty good, but there is just nothing like driving by and seeing the big red light on in the store window indicating that hot, fresh glazed doughnuts are being made and ready to go. Walking in, the largest feature of the store is the conveyor belt of glazed doughnuts just starting to cool. You order a couple (come on, we all know you can’t have just one) and they pick them right off of the belt.
The doughnut is so light and airy and melts in your mouth that I swear it is hollow inside. Just glazed air.
When I see “glazed” in a description, I cannot but help think of the Krispy Kreme doughnut.
This recipe is really easy and pretty good.
I really thought I had scallions, but must have them used them up, so I threw in some shallots. Both are in the onion family and start with S, so should be OK, right?
And the chicken. Make sure you baste it as indicated in the recipe. By doing so, you build up this nice glaze (mmmmmm doughnuts) on the chicken and it really enhances the flavor.
The cabbage salad has a nice tang to it.
Lime and Soy-Glazed Chicken With Cabbage Slaw
Prep Time: 15m | Cook Time: 35m | Makes: 4
- 3 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 6 tablespoons fresh lime juice
- 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
- 1/4 head red cabbage, thinly sliced (4 cups)
- 2 large carrots, coarsely grated
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint leaves
- 1 tablespoon chopped fresh ginger
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- kosher salt and black pepper
1. Heat oven to 400° F. In a 9-by-13-inch baking dish, stir together the sugar, soy sauce, and 3 tablespoons of the lime juice; add the chicken and turn to coat. Roast, skin-side down, until the sauce is simmering, about 10 minutes. Turn the chicken skin-side up and roast, basting occasionally, until cooked through, 15 to 20 minutes more.
2. Meanwhile, in a large bowl, toss the cabbage, carrots, scallions, and mint with the ginger, canola oil, sesame oil, the remaining 3 tablespoons of lime juice, and ½ teaspoon each salt and pepper. Serve with the chicken.
Calories 474 Fat 23g Sat Fat 5g Cholesterol 138mg Sodium 867mg Protein 45g Carbohydrate 21g Sugar 14g Fiber 3g Iron 3mg Calcium 93mg
*** REMINDER ***
If you have an interest in participating in DICED! A Ranting Chef competition, the deadline is midnight on February 28, 2013. For full details about the competition, see the original post by clicking here.
Feb 26th is National Chili Day
In honor of today’s food holiday, please revisit the following recipes that use or feature this ingredient: