Tools of the Trade

My big outlay in Las Vegas was not at the craps table.  It was this Shun 8" chef knife.  Now that I own this incredible tool, I don't know why I waited so long.  I promise to wash and dry it immediately and return it to its case after each use. 

In case you are wondering, this is what a dozen grapefruit sliced into supremes looks like...This knife makes kitchen scut-work a delight.  Made me not think twice about buying another 15 lb. bag of Texas grapefruit (the $4.98 price tag helped too).

 I am also not above using a super low-tech method to mix salad dressing.  No blender to clean, and instant storage...

Tahini Yogurt Dressing

1/4 cup tahini

3 scallions, white and green parts sliced thinly (and joyfully if you own a new chef knife)

1/4 cup Greek yogurt

1/4 cup lime juice

2 TBS rice wine vinegar

2 TBS neutral salad oil

salt/pepper to taste

Shake it like a Polaroid picture.  I tossed with spinach, roasted butternut squash (roasted with curry powder/Chinese 5 spice), chopped cilantro and dried cherries.  We also had some jerk chicken.  A good friend brought a package of jerk seasoning back from Jamaica--polluting her suitcase with its pungent aroma, she knew I would love it.

I applied the seasoning to bone-in chicken breasts and refrigerated for 6 hours, then baked in oven at 375F until done (~40 min).  Spicy and delicious.

Then I felt like a jerk for accidently leaving two breasts out overnight--grrrr!  Luckily the $1/lb chicken special is ongoing at HEB this week, and Jana brought me the Costco bag of seasoning.