Abbondanza

Well it seems as though I've bested that pesky groundhog

Now the problem (and a nice problem to have) is what to make with them before they rot. I know, I'll start with a lovely Summer Spanish soup, Salmorejo. Marina sent me the recipe and you can find it here

 and I'll make sure to add a nice Spanish vinegar so it can be as authentic as possible

Hmmm, what should we have with this yummy soup? Any ideas Maxy?

What was that?

stay in the Iberian peninsula you say? Good idea! Let's go to Portugal. I am lucky to live very close to Newark, NJ which has a large Portuguese population and hence a bunch of fabulous Portuguese markets where I can get traditional ingredients such as Piri-Piri peppers. I'm sure they can be found online.

Frango Piri-Piri (Piri-Piri Chicken)
4 servings

1 medium sized chicken, washed
salt, to taste
1 cup Molho de Piri-Piri (recipe follows)
Pinch of ground Piri-Piri chiles (can substitute piquin or Thai)
Pinch of oregano (fresh or dried)
for serving:
1/4 cup Molho Piri-Piri
1 lemon, sliced

Place the chicken on a cutting board and split it lengthwise at the breastbone so that it will lie flat. Flatten it as much as possible with a mallet. Place in a shallow pan sprinkle with salt and pour the Mohlo over it. Cover and marinate in the refrigerator for 3 hours.

Remove the chicken and sprinkle it with some of the ground Piri-Piri and oregano. Grill until done. Alternately bake in a 350F oven for about 45 minutes and then broil for 10 to 15 additional minutes.

Mohlo de Piri-Piri
makes 1 1/4 cups

1 cup olive oil
1 1/2 tbpn ground dried Piri-Piris (can substitute piquin or Thai)
1/2 tbpn Paprika
1 clove of garlic, minced
2 tsp salt
1/2 tsp dried oregano

Combine the ingredients in a jar and shake vigorously. Store in the refrigerator. Will keep forever.

Dinner is served.

Marina's Salmorejo

Frango Piri-Piri served the traditional way with a salad of lettuce (OK Spinach cause that's what I had) tomatoes and red onion and french fries

5 tomatoes down, loads more to go. Yay!