The grill has been my happy place the last few weeks. I decided it’d be a good idea to make some chicken in the flavor profile that is my absolute favorite: pollo a la brasa. This isn’t technically pollo a la brasa because it’s not cooked rotisserie style AND it’s cooked over a gas open fire not wood of any kind. I gotta keep it real, hence the reason why the word “style” is important.
Regardless this chicken is SO good. It is so flavorful and juicy and delicious. Thighs are already on the juicier side but when you marinate them in this combination of ingredients, you’re met with a chicken that is spicy (not too spicy!), a little ginger-y and absolutely delicious.
I marinated these overnight once and then the next time I made them, they only marinated for about 2 hours. Both times were bomb! So it’s really up to you! What does your schedule look like? It might be easier to have it marinate overnight.
If you follow me on The Instagram, you know that I recently took a trip to Paris. And one of my favorite things that I experienced during my trip to the city of lights?! CHEESE! I loved tasting and learning about new-to-me cheeses. Last week right when I arrived back in LA, I was lucky enough to get an amazing package of an entire gigantic cheese wheel. What a gift!
Emmi was kind enough to send me an entire cheese wheel of their Kaltbach Cave-Aged Le Crémeux cheese. I had never been gifted a cheese wheel before! And felt a bit overwhelmed as to what to do with it. Of course, the first thing to do was to try it! I rolled up my sleeves and sliced off a piece. This cheese is SO good.
Cave-aged means just that: aged in a deep, cool cave in the Alpine Valley of Switzerland. Kaltbach is a 22 million-year-old natural sandstone labyrinth that ages cheese like no where in the world. Honestly I wish I could see this labryrinth because it sounds magical and beautiful.
The literal translation for Kaltbach means “cold river.” There is an actual river near this cave, which means that the air is humid, giving the cheese texture and flavor development like no other.
When I think of shrimp scampi, I’m immediately transported to one of those very 90s Olive Garden commercials with shrimps are flying in the air, followed by slo-mo shots of squeezes of lemon. Obviously, those commercials always made me ask my mom if we could go. We would never go and instead she’d make like spaghetti with eggs or talkiness verde. It never lived up to that zesty shrimp-y craving I had!