Garlic, capers and anchovies. BSK uses this tasty trio in a variety of dishes. All savory. Last night, BSK put them to good use in a panful of crisp-skinned, golden brown chicken thighs highly flavored with the noble trio and enhanced with much lemon juice. BSK consulted Melissa Clark’s recipe for garlic and lemon chicken from The New York Times. BSK made some changes in ingredients and techniques. BSK added white wine. BSK also cooked the sauce in a separate pan before adding it to the browned chicken. Didn’t want the garlic to burn. Once more, BSK’s attention to details insures dining joy.
Yes, it’s expensive. Yes, it’s worth it. HG is referring to Spanish canned tuna. Infinitely better than American. Even better than Italian. HG likes to eat it in three different dishes:
Number one: Mix it with thinly sliced red onions, Goya canned white beans and capers. Make a dressing of olive oil, lemon juice, salt and pepper.
Number two: Empty the tuna fish can on a platter. Surround it with scallions, carrot shavings plus parboiled and cooled haricots vert, cauliflower, broccoli (or any combination of raw and cooked vegetables). Make a goodly quantity of aioli (garlic infused mayonnaise with a touch of cayenne), Accompany it all with a baguette and a bottle of very cold Spanish rose.
Number three: Saute a robust quantity of finely chopped garlic, parsley and sweet onion in olive oil. Toss some linguini fini in salted boiling water. When done, drain and add to frying pan with the done-to-pale-gold onions and garlic. Top with a can of tuna. Add some tablespoons of capers (and some slices of kalamata olives, if you like). Some Italian hot pepper flakes are a good idea. Just warm the tuna a bit in the pasta mixture (you are not cooking it). Top with a bit of chopped parsley before serving. This is true Mediterranean comfort food. And, Doc, no cholesterol.
