Showing posts with label Roasted Chicken with Rosemary and Lime. Show all posts
Showing posts with label Roasted Chicken with Rosemary and Lime. Show all posts

Tuesday, May 14, 2013

On Losing a Pet: Pay Attention to the Cracks. It’s How the Light Gets In ~ Leonard Cohen (A post from Cleo Coyle)



“The birds they sang at the break of day. 
Start again I heard them say. 
Don't dwell on what has passed away… 

Ring the bells that still can ring. 
Forget your perfect offering. 
There is a crack in everything. 
That's how the light gets in…” 

~ lyrics from Anthem by
songwriter and poet
Leonard Cohen 


Inspiration for the annual
"How the Light Gets In"
Festival, taking place next week.
Click here to learn more.


Caring for an animal, making it part of your home or family is an act of courage. We outlive them, and we know we will, which means we commit to witnessing the arc of their lives. No mean feat. 

We watch as they move from puppies or kittens through their active prime years. We play with them, laugh with them, and eventually suffer with them as they decline. 

It’s hard to see those you love in pain, even harder to say goodbye, and real grief follows a beloved pet’s death. 

Why do we do this? 

Those who have never owned a cat or dog or opened their homes to a sentient animal may wonder why pet owners take on the cost and pain and trouble. Everyone has their own answers. Here are mine:

We do it because the joy
outshines the heartbreak...



We do it because cost 
is part of living
(and should be)...




We do it because 
when we experience pain, 
we crack a little, and 
whether we see it or not, 
the cracks in our darkest hours 
are how the light gets in.


Of course, I borrowed that last line from the gifted songwriter Leonard Cohen, who wrote a set of lyrics that helped me through this past week after I lost my little long-haired stray cat to cancer.

(Like me) she was a misfit from the start, a sickly little flea-bitten thing who my husband and I nursed back to health. The health stayed with her for ten very happy years until she died of a fast-moving cancer last week.



Subjects of this nature are usually reserved for great cathedrals, where they are preached with great profundity (and footnotes), but (for me) real understanding truly come during weeks like this. 

I loved my Fluffy-Bunny very much—and she loved me, which I saw (almost miraculously) in those big blue eyes, even at the very end, as I stayed with her while she was put to sleep. It’s something that will always stay with me...

When the pain and fear are over, when the grief begins to fade, one thing is left, in the mind and heart, and that is love. The love is what lasts—and that is what matters.

Who is Cleo Coyle? 
~ Alice Alfonsi,
...who writes as Cleo Coyle
in collaboration with her husband,
Marc Cerasini





Because this is a blog where we always share recipes, I’ve chosen an old favorite--Roasted Chicken with Lime and Rosemary

Our cat Fluffy always stayed close by the kitchen when we cooked this recipe. She enjoyed the aromas--and, at the end of our evening meal, we would share a few warm, juicy pieces with her in a ritual we called "Fluffy-Chicken" treats. If you make it, I hope you (and maybe your own sweet cat or dog) will eat it with the joy that we did.






To download a PDF copy of the above recipe for Roasted Chicken with Lime and Rosemary that you can print, save, or share, click here. To see the original blog post, click here, and...



Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about my books here.






To view the
Coffeehouse Mystery
book trailer, click here.
 








P.S.  "How the Light Gets In" is also an annual festival of philosophy and music in England's beautiful town of Hay-on-Wye (the internationally famous "town of books"). Learn more about attending (wish I could!) by clicking the link below. The festival begins next week.


Click here for more info on this year's
"How the Light Gets In" festival.


Tuesday, June 21, 2011

Roasting Chicken with Rosemary and Lime + The Most Asked Author Question by Cleo Coyle

The top question authors are asked (after "Have you ever met Stephenie Meyer?") is probably: "Where do you get your ideas?"

The question isn't a bad one, really, just way too general, which is why some novelists roll their eyes when they hear it.

I'll give you a culinary analogy. Imagine lifting a menu and asking a chef: "Where do you get your ideas?"

"Excuse me," the chef would likely reply. "For which course? Which dish?!"

Like a multipage restaurant menu, a piece of fiction has dozens if not hundreds of ideas layered into it. We authors draw from our pasts and presents, our pets and peccadilloes. We're inspired by our friends and families, our reading and hobbies. We might groove on a passing conversation or a passing thunderstorm; an exquisite or exquisitely bad meal; a brilliant sunrise or a lunar eclipse (dang, another Stephenie Meyer reference).

We writers harvest ideas 24/7, and spend months if not years cooking them into works of fiction, poetry, or dramatic lit. That's why a better question for an author might be: "Where did you get the idea for that particular storyline, character, or (in the case of mystery writing) crime..."


Cleo Coyle, who never
met Stephenie Meyer, is
author of The Coffeehouse
Mysteries
Like writing, cooking is an inspirational occupation, and often the ingredients dictate the dish. In the case of today's recipe, rosemary did the talking. Yes, a gorgeous green bundle of piney rosemary waved her little needles at me, and I swooned.





"Chop me up and cook me with a chicken," rosemary whispered in her needling little voice, and (for a moment) the shimmering image of a succulent, perfectly roasted rosemary-lemon chicken floated down the grocery store aisle. I blinked and it was gone, replaced with a rather burly produce manager, wondering why I had his herbs to my ear.

Granted, rosemary-lemon is a classic flavor combo, one I also use in my go-to recipe for rack of lamb. (Click here to download a free PDF of that recipe.)

Krista also did a wonderful rosemary-lemon chicken post, sharing a diet version using skinless breasts. Click here to get Krista's recipe.

But...after making Key Lime Coolers (cookies) last week and doing the lime taste test, I still had plenty of Persian limes on hand. (Click here if you missed the cookies post.)

With so many limes still rolling around my countertop, I decided to live dangerously, and switch the classic lemons for limes in my chicken recipe. I'm glad I did, too. My husband and my taste buds found the change a lovely and lively one.

Final Note: You might think it odd (at the end of the recipe) when I suggest squeezing a wedge of lime on the finished, carved meat, but a squeeze of lemon often finishes a dish, and I found the tart and tangy dash of lime especially refreshing on a warm summer day. I hope you do, too...



CLEO COYLE’S
ROASTED CHICKEN
with
LIME AND ROSEMARY



To download a free PDF of this recipe that you can print, save, or share, click here.



INGREDIENTS:

4 – 6 pound whole chicken
5 – 6 fresh limes (medium size)
1 tablespoon sea salt
6 cloves garlic
2 tablespoons chopped, fresh rosemary
1 teaspoon poultry seasoning
½ teaspoon white pepper
3 tablespoons olive oil (divided)

METHOD:

Step 1: Prep meat: First preheat your oven to 350º F. Allow the meat to reach room temperature (20 to 30 minutes outside the refrigerator). Rinse the chicken and pat dry. If your limes were in the refrigerator, warm them to room temperature, as well.


Step 2: Stuff the bird: Quarter one lime and place the sections inside the chicken cavity, along with a dash of sea salt and white pepper. Close the cavity. (I use a simple wooden skewer for this.)

Step 3: Create the rosemary-lime slurry: Place the sea salt into a small bowl and smash the garlic on it. Mix in the freshly squeezed juice of 2 to 3 limes (enough to measure about 1/4 cup). Add the chopped rosemary, poultry seasoning, white pepper, and 2 tablespoons of the olive oil. Now rub this slurry all over the bird and place breast side up on the greased rack.





Step 4: Roast: Lightly coat the top of your broiler pan or roasting rack with the final tablespoon of olive oil. (For easier clean up, I also like to cover the bottom portion of my pan with aluminum foil.) Place your pan in the center of your oven for about 25 minutes per pound, giving a bird of 6 pounds about 2½ hours of cooking time; a bird of 4 pounds about an hour and forty minutes. You’re looking for the thickest part of the thigh to reach an internal temperature of 165 degrees F.




TO FINISH: Once cooked, allow the chicken to stand for 15 minutes before carving. To keep it warm, tent foil over the bird. If you cut into the bird right out of the oven, the juices will run out and your chicken will be dry instead of succulent.

TO SERVE: Cut your remaining limes into wedges and serve on the side with the chicken. Invite guests to squeeze a little juice over the meat before digging in, and please do…




Eat with joy!

~ Cleo Coyle, author
of  The Coffeehouse Mysteries





To get more of my recipes,
win free coffee, or learn about
my books, visit my *virtual*
coffeehouse at:







Cleo's culinary mystery novels are published by
Penguin USA.
Click here or on the covers above
to learn more about them.