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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | Lost in translation |
Just back from a week in California, during which I ate Mexican food almost every day, shopped at the extraordinary specialty grocery Trader Joe's and picked up a super-simple chicken recipe you, too, might enjoy.
My girlfriend Nancy Gee of San Juan Capistrano served this to us when we spent the night in that charming old town. Not surprisingly, it comes from the people who make Grey Poupon mustard.
For this recipe, you can use the classic mustard or the country-style (the more rough-textured one with whole mustard seeds). You can also change the flavor profile by using an Italian seasoning mix or French herbes de Provence.
And if you want to eliminate some of the fat, use water instead of olive oil for the marinade.
MUSTARD CHICKEN
In a medium bowl, stir together mustard, olive oil and seasonings. Add chicken breasts and turn to coat well with sauce. Marinate in refrigerator for an hour or up to overnight.
Arrange chicken breasts in a baking dish and spoon sauce over. Bake at 350 degrees for 30 minutes, or until chicken is cooked through.
Makes 4 servings.
While I was gone, the mail bag filled up with answers to some previous recipe requests, including this one, sought by an anonymous reader:
LAHAINA PICKLED WHOLE EGGPLANT
Boil salt, sugar, vinegar and water together. Cool. Pack eggplant in sterile jars and pour cooled pickling syrup over. Cover and store in refrigerator.
This recipe, for which nutritional analysis is unavailable, comes from "Gochiso Sama," a cookbook developed by the Hawaii Jodo-Shu Rengo Fujinkai. It sells for $10 at the Jodo Mission of Hawaii, 1429 Makiki St., weekdays 8 a.m. to 6 p.m.; Saturdays 8 a.m. to 5 p.m. Supplies are limited.
Send recipe requests and feedback to Wanda Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; fax 525-8055.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.
