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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin


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Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home
Nightly Specials: 125 Recipes for
Spontaneous, Creative Cooking at Home

Copyright © 2004 by Michael Lomonaco and Andrew Friedman
(William Morrow/HarperCollins)

Cooking, Food & Wine

“This book is dedicated to my friends and coworkers at Windows on the
World who were senselessly taken from us on September 11, 2001. They
will always have a place in my heart and I owe them all a great debt of
gratitude for their hard work, friendship, courage, and dignity.”

~ Michael Lomonaco


 Dew drops glisten on a  beautiful pink torch ginger flower
Dew drops glisten on a beautiful
pink torch ginger flower

Paul Chesley/National Geographic Image Collection
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Grilled Ginger Chicken Salad

Serves 4

“There are only a few tablespoons of grated ginger in this main-course salad,
but what a peppery zing they impart! Ginger offers a great opportunity to let
the market speak to you; you might decide to make this dish by spotting a
basket of superior ginger and thinking, ‘That’s what I want to celebrate
tonight.’ Or you might have ginger left over from another recipe and be
looking for a way to use it today.
When shopping for fresh ginger, find apiece that looks and feels firm to the
touch with no spots or blemishes. On the West Coast, you might be lucky
enough to encounter young, pink ginger – probably grown in Hawaii –
which has almost no fiber; don’t pass up the chance to use it in this recipe.
You could make this at any time of year, using a grill pan or broiler in the
colder months, but it’s really meant for summer, when you can grill the
chicken outdoors and enjoy the surprisingly cooling effect of the ginger.”

2 tablespoons peeled, grated ginger
1/4 cup soy sauce
1/4 cup rice wine
1/3 cup vegetable oil
2 tablespoons freshly squeezed lime juice
1 jalapeño pepper, seeded and minced
1/4 cup coarsely chopped cilantro
2 pounds boneless chicken breasts, skin intact
1 1/2 cups assorted small tomatoes such as
small heirlooms, cherry, or grape, halved
or quartered if necessary to a uniform size
8 large radishes, thinly sliced
1 pink grapefruit, segmented
1 medium avocado, thinly sliced lengthwise
2 scallions, thinly sliced crosswise

1. Stir together the soy sauce, rice wine, oil, lime juice, chile, and cilantro
in a bowl. Pour half the marinade into a container, cover, and refrigerate. (This will be dressing for the salad.)
2. Put the chicken breasts in a shallow baking dish or other vessel. Pour
the remaining marinade over the chicken, cover with plastic wrap, and
let marinate, refrigerated, for 6 hours, or overnight.
3. Preheat a grill or grill pan.
4, Gently stir the tomatoes, radishes, and grapefruit together in a bowl.
Set aside.
5. Remove the chicken from the baking dish and discard the marinade.
Grill the chicken breasts until the juices run clear when pierced with the
tip of a knife or fork, 5 to 6 minutes per side. Set the chicken aside to
cool. When cool enough to handle, cut the chicken into 1-inch cubes.
Add the chicken to the tomato salad and drizzle the dressing over the
salad. (To prevent contaminating the food, do not under any circum-
stances use the marinade that dressed the raw chicken.) Toss gently.
6. To serve, arrange a few slices of avocado in the center of each of 4
plates. Spoon some salad over each avocado base and scatter some
scallions over each serving.

Choose the freshest ginger available, recognizable by unblemished skin
that is smooth and not torn. Ginger’s cut end will show its age; if it appears
fibrous, the ginger has been sitting around too long. To peel ginger, use a
teaspoon to scrape the papery skin off; a vegetable peeler removes too much
of the ginger itself.

Cut the avocado in half from top to bottom, running a large knife around
the pit. As if you are striking with an ax, drive the heel of the knife (the
sharp end of the knife nearest the handle) into the pit, wiggle the knife to
loosen the pit, and pull the pit out. Use a large spoon to scoop out the
avocado in one piece.


“…if the chef is creative and devoted to cooking fun and adventurous
food, then the nightly specials are probably sparked by a number of
appealing elements.”

~ Michael Lomonaco

Featured Archive Recipes:
(from our cookbook collection, of course!)
Avocado with Grapefruit Dressing (Feast of Santa Fe)
Braised Chinese Mushrooms for a Crowd (Craig Claiborne)
Grilled Lemon Chicken with Satay Dip (Barefoot Contessa)
Hot and Sour Salmon with Greens (A Spoonful of Ginger)
Indonesian Ginger Chicken (Barefoot Contessa)
Roast Chicken with Garlic and Lemon
(Gordon Hamersley)

Smoked Salmon and Avocado Maki Roll
(Kitchen Sessions with Charlie Trotter)

Stir-Fried Chinese Broccoli (The Wisdom
of the Chinese Kitchen)

Warm Shellfish and Asian Vegetables with
Spicy Ginger-Lime Dressing (White Dog Cafe)

Chef Michael Lomonaco at Julia Child's
90th Birthday Bash


NEW!  Our all-time favorite cookbooks
Food and Art (Artist's Cookbooks)

Recipes from out-of-print (or hard to find) cookbooks

Index - Cookbook Features
Index - Salad Recipe Archives
Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index

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