For my project I chose to cook what I find to be one of the most common (and commonly misunderstood) proteins – chicken. We eat chicken all the time, but it's rare that you find a chicken that's cooked well. That is, the breast is moist and tender, and the legs have a nice char on the skin but they're not overcooked.
I dressed the chicken in an herb garlic "mop," and made a grilled corn and tomato salad on the side.
And of course, while the fuel is still burning, I grilled up some bread to serve along with it (dressed with the same mop).
For the sauce/seasoning (or "mop"):
- Oregano (or other fresh herbs)
- Olive oil
- Sea salt
- Red wine vinegar
Mash it all up with a mortar and pestle until it's got a nice vinaigrette consistency.
For the corn and tomato salad:
- Corn (grilled on the cob then removed from the cob)
- Cherry tomatoes (burst these in a cast iron pan)
- Zucchini (grilled)
- Red chilis (grilled)
- Chopped garlic
- Olive oil
I happened to grill up all the vegetables before assembling the salad – but you should feel free to get creative and put your own spin on this. Use the freshest herbs and vegetables of the season near you.