Nibbles of Tidbits, a Food Blog

Did you know that many in Greece start the day with an Egg fried in Olive Oil?  It’s true according to The Olive and The Caper.  The recipe for one Greek Fried Egg in this books calls for 1/4 Cup of Olive Oil.  I’ve always used a pat of Butter, but gave the Olive Oil a try.  I was unsure about using the entire 1/4 Cup, but did it anyway.  And the cooking instructions require the Olive Oil to be HOT to brown the Egg to a crisp around the edges.  I was a little afraid of that too, but complied.  And just before turning out to a bowl, you’re to spoon the hot oil over the top of the Egg.  All is then transferred to a bowl to eat.  The Greeks enjoy the Egg while sopping up the Olive Oil with a crusty loaf of Bread.  The book says that you’ll love it — I liked it a lot.  The author reports that her hair and skin never looked as clear and shiny as it did when she was living in Greece and eating hundreds of Greek Fried Eggs — That can be a good incentive to eat ‘em.

Baskin Robbins Ice Cream and Cake Dance commercial — Have you seen it?  Some find it completely annoying and others find it oddly funny.  What do you think about it?  We had one of the Ice Cream Cakes for a birthday celebration.  It was okay.  I like the combination, but (unfortunately) always find the Cake portion a little dry.  Back to the commercial, Ice Cream and Cake, Do the Ice Cream and Cake — I find it oddly funny, boarderline annoying and a little creepy, my Mom says she can’t turn the channel fast enough when it comes on, and my Brother-in-Law sings it at the Fire Station with another Fireman who thinks it’s funny.

Just reported on Examiner is a collection of places to go for Taco Tuesdays.

As previously reported on Nibbles of Tidbits, I ♥ El Pollo Loco Chicken.  Of all the fast food restaurants I know, EPL’s Chicken can’t be beat.  I’ve tried many times to replicate the flavor at home and still haven’t been close.  There are several copycat recipes on the web, but none appear to be accurate.  Since then, I’ve learned a few grilling tips from El Pollo Loco — Perhaps I’ll give it one more try, until then I’ll continue to buy it.

GRILLING TIPS FROM EL POLLO LOCO

When grilling whole chickens, time and temperature are critical. Using the below technique, it will take about 45-55 minutes to grill a 3 to 3 1/2 pound bird (chicken); a few minutes longer for barbecue chicken.

At El Pollo Loco, whole chickens are first “split” and the wings cut so that the chicken will lay flat on the grill, helping to ensure that the chicken grills evenly. You can do this by cutting the chicken along the middle of the breastbone. Then open the chicken, cavity side down, and press firmly on the thigh joints. To make the wings lie flat, make a cut about a half-inch into the joint at the breast. This allows the wings to be twisted so that they lay flat without detaching the wings. The chicken is then marinated and seasoned with salt and pepper before placing it on the grill. Follow the five steps below to grill perfect chicken every time.

1) Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.

2) Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.

3) Begin cooking the chicken by placing it on the grill cavity-side down. During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.

4) For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.

5) The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember– grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more.

Source: El Pollo Loco

Thanks for the grilling instructions EPL – They’re just in time for Labor Day.

During the month of September, Fleming’s Steakhouse & Wine Bar is offering a few great deals.  Be sure to stop in each Wednesday for a complimentary tasting of their Prime Burger Bar Menu.  They serve 5 Gourmet Burgers that you’ll get to try for FREE — Every Wednesday in September, between 5 – 7 PM, they’ll be serving a different mini version of each Burger.