Mark Bittman got me all inspired....
 

I had some chicken breasts that needed cooking and it's grill
time...so.......

http://www.nytimes.com/2010/08/18/dining/18mini.html

the breasts were quite large so I pounded them out...not really thin
enough it turns out...
and did both ways he talked about in the article...the Chicken
Negimaki

http://www.nytimes.com/2010/08/18/di...tml?ref=dining

And I had some tapenade, so I did the others with the tapenade as he
suggested.

I had some fresh green beans and bacon , so I wrapped 4 beans with a
slice of bacon to make little packets and grilled them too.

Yummy. The beans were still tender crisp and the bacon was crispy.

The only thing I would have done differently is I would have pounded
the breasts a bit thinner and I would have marinated the Negimaki
overnight and then cook the green onion in the marinade and rolled
them up. They needed a bit more flavor...not that the aren't
yummy,,...but just a bit more.

I like what the tapenade did for the chicken....very moist and
flavorful ...the only thing I would have done differently is I would
have added some sun dried tomatoes in oil
as well....the Bella Sun Luci ones in olive oil and herbs are my
favorites.

All in all, a good grilling start to the weekend !!!

Here's the overview

https://picasaweb.google.com/Sitara8...00793580974258


This show shows the inside. ...I already ate the other halves and a
packet of beans !!
Had to make sure they weren't poisoned.....

https://picasaweb.google.com/Sitara8...00822313857314

Mark Bittman got me all inspired....
 

On Jul 2, 4:39 pm, ImStillMags > wrote:
> ....
> the breasts were quite large so I pounded them out...not really thin
> enough it turns out...

The negimaki wants to be only about 1/8" thick, rolled around the
scallions and secured with string or toothpicks. Your best chance of
achieving that without pounding to chicken to smithereens is to slice
it in half horizontally first and then flatten gently.

>..... I would have marinated the Negimaki
> overnight and then cook the green onion in the marinade and rolled
> them up. They needed a bit more flavor...not that the aren't
> yummy,,...but just a bit more.

Really? Marinate green onions overnight? Not everything needs to
burst with flavorings..... -aem

Mark Bittman got me all inspired....
 

On Jul 2, 5:10*pm, aem > wrote:
> On Jul 2, 4:39 pm, ImStillMags > wrote:
>
> > ....
> > the breasts were quite large so I pounded them out...not really thin
> > enough it turns out...
>
> The negimaki wants to be only about 1/8" thick, rolled around the
> scallions and secured with string or toothpicks. *Your best chance of
> achieving that without pounding to chicken to smithereens is to slice
> it in half horizontally first and then flatten gently.
>
> >..... I would have marinated the Negimaki
> > overnight and then cook the green onion in the marinade and rolled
> > them up. * They needed a bit more flavor...not that the aren't
> > yummy,,...but just a bit more.
>
> Really? *Marinate green onions overnight? *Not everything needs to
> burst with flavorings..... * *-aem

no...marinate the chicken overnight and then and then cooked the green
onion in the marinade the way
the recipe calls for....

Mark Bittman got me all inspired....
 

On Jul 2, 6:00 pm, ImStillMags > wrote:
> On Jul 2, 5:10 pm, aem > wrote:
>
> > On Jul 2, 4:39 pm, ImStillMags > wrote:
> > > ....
> > > the breasts were quite large so I pounded them out...not really thin
> > > enough it turns out...
>
> > The negimaki wants to be only about 1/8" thick, rolled around the
> > scallions and secured with string or toothpicks. Your best chance of
> > achieving that without pounding to chicken to smithereens is to slice
> > it in half horizontally first and then flatten gently.
>
> > >..... I would have marinated the Negimaki
> > > overnight and then cook the green onion in the marinade and rolled
> > > them up. They needed a bit more flavor...not that the aren't
> > > yummy,,...but just a bit more.
>
> > Really? Marinate green onions overnight? Not everything needs to
> > burst with flavorings..... -aem
>
> no...marinate the chicken overnight and then and then cooked the green
> onion in the marinade the way
> the recipe calls for....

The chicken is not marinated for negimaki. The scallions are briefly
simmered in the sauce, then wrapped in the chicken. More sauce can be
brushed on the chicken while it is grilled. The whole thing is fairly
delicate. -aem

Mark Bittman got me all inspired....
 

On Jul 2, 6:30*pm, aem > wrote:

>
> The chicken is not marinated for negimaki. *

The scallions are briefly
> simmered in the sauce, then wrapped in the chicken. *More sauce can be
> brushed on the chicken while it is grilled. *The whole thing is fairly
> delicate. * * -aem

That is exactly the way I prepared it. My chicken was too thick,
therefore the flavor was muted somewhat. It was still yummy though.

Mark Bittman got me all inspired....
 

On Jul 2, 6:34 pm, ImStillMags > wrote:
> On Jul 2, 6:30 pm, aem > wrote:
> >
> > The chicken is not marinated for negimaki.
> > The scallions are briefly
> > simmered in the sauce, then wrapped in the chicken. More sauce can be
> > brushed on the chicken while it is grilled. The whole thing is fairly
> > delicate. -aem
>
> That is exactly the way I prepared it. My chicken was too thick,
> therefore the flavor was muted somewhat. It was still yummy though.

Good deal. At one of the restaurants we go to fairly often they make
it with very thinly sliced beef. Grill it on wooden skewers, basting
with a sort of teriyaki sauce. I like to sound of this chicken
version; wonder what they'd say if I asked for it...... -aem

Mark Bittman got me all inspired....
 

On Jul 2, 6:41*pm, aem > wrote:
> therefore the flavor was muted somewhat. *It was still yummy though.
>
> Good deal. *At one of the restaurants we go to fairly often they make
> it with very thinly sliced beef. *Grill it on wooden skewers, basting
> with a sort of teriyaki sauce. *I like to sound of this chicken
> version; wonder what they'd say if I asked for it...... * * -aem

The sauce in Bittman's recipe in the OP is really good. Check it out.

Mark Bittman got me all inspired....
 

On Sat, 2 Jul 2011 16:39:25 -0700 (PDT), ImStillMags
> wrote:

>I had some chicken breasts that needed cooking and it's grill
>time...so.......
>
>http://www.nytimes.com/2010/08/18/dining/18mini.html
>
>the breasts were quite large so I pounded them out...not really thin
>enough it turns out...
>and did both ways he talked about in the article...the Chicken
>Negimaki
>
>http://www.nytimes.com/2010/08/18/di...tml?ref=dining
>
>And I had some tapenade, so I did the others with the tapenade as he
>suggested.
>
>I had some fresh green beans and bacon , so I wrapped 4 beans with a
>slice of bacon to make little packets and grilled them too.
>
>Yummy. The beans were still tender crisp and the bacon was crispy.
>
>The only thing I would have done differently is I would have pounded
>the breasts a bit thinner and I would have marinated the Negimaki
>overnight and then cook the green onion in the marinade and rolled
>them up. They needed a bit more flavor...not that the aren't
>yummy,,...but just a bit more.
>
>I like what the tapenade did for the chicken....very moist and
>flavorful ...the only thing I would have done differently is I would
>have added some sun dried tomatoes in oil
>as well....the Bella Sun Luci ones in olive oil and herbs are my
>favorites.
>
>All in all, a good grilling start to the weekend !!!
>
>Here's the overview
>
>https://picasaweb.google.com/Sitara8...00793580974258
>
>
>This show shows the inside. ...I already ate the other halves and a
>packet of beans !!
>Had to make sure they weren't poisoned.....
>
>https://picasaweb.google.com/Sitara8...00822313857314
>
>
>
They look great. Thanks for the photos.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com