Mystical Travels through the World of Food, Wine, and a delicious recipe to prepare Roasted Chicken! 
The Wine Tasting:
Friday night was great! I joined the wine tasting organized by Carlos Mata and a group of very fine young wine lovers from Panama. I know Carlos and his wife Concepción are big fans of Gary Vaynerchuck from the Wine Library TV, and to tell you the truth I am heading to that same direction!
Antonio Touriño from VinoManiacos.com and Monica Arauz from Panama Coffee Lovers were there too, they are such a fun couple!
***The report on the wines we tasted will follow soon! We'll keep you posted***
Wine Tasting photo credits: Carlos Mata.
My Meditations on Food:
We work hard at developing new delicacies every day, experimenting with what I call the "neglected" tropical ingredients, and I truly love it. It is like creating these magical concoctions, playing a little with chemistry, at the same time getting my little travel book of notes out, the same I work on during my many trips around the world. They are truly beloved memories, all surrounded by mystical aromas of food and the lost-in-time moments when my senses got the first glimpse of the bounty.
Sometimes, in special days like today I stop all the rush I feel I have most of the time in my life, and in search of inspiration...I find myself meditating through the photos of my past travels: one after the other, they bring joy and tears sometimes. This has been a very intense year so far, and far from complaining or crying my lungs out of the stratosphere, I cook!
We are blessed in so many ways and it is a tough task to find an equilibrium between the spiritual and the day to day life. You know what I mean, right? You have probably been there too...One thing I can tell you is that I am working at finding that perfect balance. You've got my word!
But, back to the basics, now...I just want to have a juicy homemade roasted chicken. How about you?
The Scrumptious Roasted Chicken Recipe:
Serves 4
Ingredients:
- 1 whole young chicken, rinsed and patted dry
- 1/4 cup melted butter
- salt and freshly ground pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground paprika
- 2 teaspoons extra-virgin olive oil
- optional: baby potatoes, carrots and onion (to roast with chicken)
Serve with: Chimichurri Sauce AND/OR Roasted Garlic Mayonnaise. If you love rice sides, do not miss our Black Beans and Rice recipe. They are out of this world! Yum!
Instructions:
- With a flavor injector (large-new syringe for marinating), inject the melted butter in the two chicken breasts, followed by the legs. So, you will actually inject the bird four times.
- Season chicken inside and out with salt, pepper, cumin, coriander and paprika. Transfer to roasting pan and roast until golden brown and thermometer registers 170°F when inserted into leg joint (45 minutes approximately). Remove from oven and let stand covered with foil for 10 minutes.
- Halve chicken in four pieces and serve with the sauce and side of your choice.
Have a delicious week!
Un abrazo,
Melissa
- by Chef Melissa
- July 22, 2007
- 9:21 pm
Links Favoritos
Panama
- La Prensa Web
- Canal1.net
- Talingo
- Autoridad de Turismo Panamá
- Entertainment Panama
- * Panama Hotels - Veneto Hotel
- Panama America
- Presidencia de Panamá
- Municipio de Panamá
The world is talking, are you listening?
- Gas bbq grills
- Electric barbecue grills
- Stainless steel bbq accessories
- Cabbage Soup Diet
- Portable barbecue
- Global Voices
Panama Restaurants
- La Posta Panama
- Chef Willy Diggelmann - 1985
- Chef Rafael Ciniglio - Restaurante Las Americas
- Chef Clara Icaza - Limoncillo
- Ten Bistro by Fabien Migny
Personal Chefs
Latinolicious
- Step to Life
- Photitos - Photography
- Latino Pundit
- Boricua Blabs
- El Oso
- Latina Viva
- VivirLatino — US Latino life
- Link Latinos
Blogs That Cook
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Archives
Recetas Deliciosas
- Cenas rápidas y fabulosas: Ensalada de Filete de atún con vinagreta balsámica
- La Receta del Dia: Carpaccio de Buey
- Pastel de camote y carne molida
- Tropical Cooking Frenzy Report & “Nuts about Coconuts”
- Latin America’s Best: Juan Deago’s Panamanian Cocada
- Ensalada de Pixbae, Manzana y Huevo
- The Gilded Fork & From the Tropics: Panama Gourmet re-design
- Dips Deliciosos: ‘Dip’ de Chorizo y Dos Platanos
- Merenguitos de Coco
- From the Tropics: Croquetas de Pollo con Lemongrass y Jengibre
Comments
07.24.07 at 12:51 PM |
It looks great. I will have to try it.
——-
07.24.07 at 12:57 PM |
Hola Don! nice to see you here :D It is really simple to prepare and delicious…I am sure you will love it!
M
08.02.07 at 04:16 AM |
That chicken looks delicious!
08.03.07 at 10:02 PM |
I like the addition of coriander to this staple recipe. It adds a little orangy flavor to it. I myself have been using coriander in many of my chicken dishes.
08.04.07 at 07:01 PM |
Hey Melisa, your blog just looks better and better! That is so funny about your cornish Hens I think they are making a comeback in the states you didn’t use to see them very often and now they are all over the place!
08.07.07 at 10:58 AM |
Hello Melissa! Your chicken sure looks nice! The type that I can eat a whole on my own ha ha ha!
I’ve never been to a wine tasting before. I have been wanting to go to the Alsace [France] and drown myself w/ their fine wines there ha ha! I hope someday…..
08.07.07 at 11:05 AM |
Hola Thess! I feel the same way—-if they are not to big I’ll be happy to eat one whole too jeje
Have a tasty week!
M
08.27.07 at 11:04 AM |
This roasted chicken recipe is so easy and yet tastes so good. I made it last night and it was a big hit. I look forward to trying more of your recipes.
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