To Cook Is To Heal

is not what you would expect to find on a normal menu.   I was watching one of my favorite foodie shows and low a behold they were making roasted crisp chicken skins. Can you say heaven? My first test was acceptable, though it needs a few adjustments for the final  menu. Sometimes you just have to take a step back and say, Damn that sounds good ... The recipe is actually simple, I made a few tweaks and have formed the basis for my new tasty endeavor.  The basic recipe is as follows; marinate your skin on, bone in, chicken thighs or breasts as you ordinarily would. Cook them as you normally would, till about half way through the cooking time. This will allow the meat to absorb the chicken fat and flavor from the skins. Remove the skins from the chicken parts, apply your favorite fat (duck fat for me) to the skinned meat and continue with your chicken recipe.  Next put the skins on a half baking sheet pan that has been greased, add spray duck fat to the top of the skin...

are one seafood delight that I usually shy away from. Reason being the cost is usually out of our food budget. When they are on sale at the local grocery store, the 4 ounce size, we usually splurge and buy 3 or 4 and I cook a nice dinner. Okay, so when you can get a locally caught, fresh 1 pound spiney lobster tail for free, you just can't pass it up, right? Our fishmonger has a club that when you purchase fish and other products from his store, you earn points. We have been " goin' fishing " here for a couple of years and earned enough points for a free 1 pound fresh, local lobster tail. Our fishmonger picked us out their first choice and off we went.  ain't it pretty Already I was scared that I would not cook it properly, even with all of the fishmongers suggestions. I've only cooked a tail this big twice, I get shaky just thinking about it. This time I did not have them prep the tail, I did it at home. Meaning, splitting the shell, lifting the meat out, clo...