Now, I could tell you that I have come back from roaming the desert, hirsute and messianic, but that wouldn't be exactly accurate. I could tell you that I've been on a sabbatical, contemplating ways to redesign and improve this page, but that would be a lie as well.
The truth is that for the last few weeks I've been throwing the internet equivalent of a hissy fit. That's right, I've been sitting in the corner with my pot and pan and pouting. For over 200 hundred posts, I've given you stories and recipes, trivial entertainment and food. What have I gotten in return?
That's right - Nothing.
No love. No hate. Barely a word. Ever!
I'm not doing this for the spare change that traffic generates. I'm obviously not doing it for the fame or else I'd let you know who I am. No, I do this because I like to write and I like to cook. But here's the catch - I can do all that without coming here! I don't have to post, I'll still have stories, I'll still eat. Without some feedback from CrabNation it feels like I'm just shouting at the ocean.
Well that changes today! I may be your Doyen of the Dinner Table, your King of the Cuisinart, but I am not simply some Pretty Pooh-Bah of Pot Roast. I need feedback. I don't care if you love the recipes or hate them. I don't care if you find my stories humorous, touching or offensive. I do care if you are breathing.
I am all things Crabby! I am Lord and Master of all I survey. I am your Suzerain of The Saute Pan. I am a benevolent tyrant but I still expect fealty. My initial idea was to demand annual tribute in the form of a jewel encrusted bird, a falcon, but SSSal felt that excessive. So instead I have deigned to give you one more chance. I will write, you will comment. That's the deal. Google accounts are free and anonymous. If you possess the computer expertise to visit this site then you possess the technical ability necessary to leave a note.
In an effort to show that I am merciful, today I give you a recipe that is easy and comes with a touch of sweetness. Chicken Thighs with Balsamic Onion & Leek Relish was a huge hit with CC2. Please enjoy...
Chicken Thighs with Balsamic Onion & Leek Relish
adapted and adjusted by Crabby from Cooking Light
2 teaspoons olive oil
1 leek, white & some light green parts, thoroughly cleaned and chopped
1 pound sweet onion such as Vidalia, diced
4 ( 6 ounce ) boneless, skinless chicken thighs
1/4 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon fennel seed
1/4 teaspoon dried sage
1/2 teaspoon freshly ground black pepper
5 teaspoons Balsamic Vinegar, divided
Chopped parsley, for garnish
Heat the oil in a large non-stick saute pan over medium heat.
When hot, saute the onions until they are soft and golden, about 5 minutes.
Add the chicken and seasonings to the pan and sprinkle with 4 teaspoons of balsamic vinegar.
Cover, reduce heat and simmer for 25 minutes or until chicken is done.
Uncover, increase heat to high and cook until liquid is nearly evaporated.
Remove from heat, sprinkle with the last teaspoon of balsamic vinegar and serve over steamed Jasmati or Texmati rice.
There, that wasn't so bad was it.
Alright, now it's your turn. Even after all this time, remember, you can do it, you can cook.