DINNER PARTY EXPERIENCE

VISUALIZE YOUR DREAM DINNER PARTY EXPERIENCE at THE CELEBRATING TABLE!

Hospitalent Mariby Corpening Presents A 5-STAR, 6-COURSE PRIVATE DINNER PARTY EXPERIENCE - #MaribysDinnerParties

SO, WHO'S ON YOUR 10 MOST WANTED LIST?

IF YOU COULD DINE ANYWHERE IN THE WORLD, 10 OF YOU, ANY NOBODY KNEW, WHERE WOULD YOU BE, WHAT WOULD YOU DO, WHAT'S ON THE MENU, WHO'S SITTING AT THE TABLE…WITH YOU?

IN HUMBLE EXCHANGE for YOUR PURPOSE-FILLED DONATION to The MadlyGiving Campaign - https://www.maribycorpening.com/madlygiving/ - CREATE YOUR ULTIMATE DINNER PARTY EXPERIENCE!

Hospitalent Mariby Corpening Serves Up A Truly Unique Private Dining Experience - https://www.maribycorpening.com/10-most-wanted - and we won’t even mention THE BISCUITS! #IDreamABrunch, #SlapBiscuits, #ThingsThatMakeYouGoOom, #IAmMadlyGiving
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#MaribyCorpening, #IAmMadlyLiving, #ComeLiveWithMe #Hospitalent, #TheGoodFoodLady, #SlapBiscuits, #BlackEyeBiscuits, #ThingsThatMakeYouGoOom, #BestEverBrunch, #BrunchExperience, #BrunchOfSundays, #BrunchAtNationalHarbor, #5StarPrivateDining, #GranniesTonics, #MadlyLiving, #MadlyGiving, #Erotictainment, #InternationalSoulMusic, #YourWriteHand, #GumpLife, #IDreamABrunch, #TheColoredWomensEatingClub, #IfWeMustEat

BBQ RIBS

YOU KNOW YOU’RE GREASE’N, when you lift your head up from the plate and your eyeglasses are misty and dotted with BBQ sauce (homemade, of course)! NO JOKE!

Mariby Corpening’s FALL-OFF-THE-BONE BBQ RIBS. NEW ON THE MENU! Yup, Biscuits & Ribs, nothing else needed on the plate! #ThingsThatMakeYouGoOom. Just a teasing reminder to be sure to PLAN YOUR OWN PRIVATE DINING EXPERIENCE! https://www.maribycorpening.com/10-most-wanted/

Crispy-Crusted Roasted Chicken Thighs

OH MA GAWD! The taste’s even better than it looks! Fresh-Chopped Cilantro, Rosemary, Scallions, Garlic and Lemon! Things that make you go, Ooooooom!

So, here’s the thing about THE BEST BAKED CHICKEN you’ll ever devour … IT’S YOUR OWN! Yes, yes, of course, fresh herbs, lots of garlic and crazy amounts of lemon and I’m talk’n not only the juice, the zest, but yes, even the inside pulp; but, what really sent the flavors partying in my mouth, and I did not know this:

So, I often thought, “How do they get the chicken skin to stay crusty while baking in the juices?” Never seemed to work for me. Anyway, I love perusing recipes (books, videos, blogs) and one home cook seared the chicken in a cast iron frying pan, to lock in the juices, the same way we do beef and heavier cuts of meat. And I guess, I probably have seen this before, but never really thought about the why?

So, I seared the chicken (skin side down) to a crispiness, before I baked it in the oven and MAN-O-MAN! The Flavor! I was sucking even the lemon slices! #ThingsThatMakeYouGoOom

Truly, it’s balance the flavors of, for example, a savory dish with a sweet, a salty, a hot and a sour, you cannot go wrong!

Crispy-Crusted Chicken Thighs with Cilantro, Rosemary, Scallions, Garlic & Lots of Lemon

Now, as you know, I’m no trained chef, but I have always had this thing going on “in my mouth” for flavor combinations — and apparently, since childhood, I have always eaten with joy with my now signature, Oooooooom to follow — for what I consider good, fresh thoughtfully-prepared whole and real foods! So, what I do know is that when you balance the flavors of, for example, a savory dish with a sweet, a salty, a hot and a sour, you cannot go wrong. Balancing flavors with lemons, vinegars, wines, honey, hot peppers, fresh herbs, honey, to name a few, you’ll find that you don’t need and, after awhile, will no longer desire the heavy salt, sugars, mayonnaise, ketchup, etc., that tend to mask or drown out the true flavors of good, fresh foods!

Recipe for Crispy-Crusted Roasted Chicken Thighs

INGREDIENTS

• Bone-In, Skin-On Chicken Thighs

• 1/2 cup Olive Oil (though, I actually used Browned Butter or 1 stick of butter)

• Dried Herbs & Seasonings (Rosemary, Thyme, Roasted Garlic Powder, Onion Powder, Grannie’s Lemon Pepper)

• Salt (to taste and since Grannie and I are salt-sensitive, we use little to no salt at all)

• 1 cup Cilantro (chopped)

• 1 cup Scallions (chopped)

• 3-4 Lemons (2 zested, juiced & depulped; 2 cut into slices)

• 6-8 Garlic Cloves (finely chopped; Grannie & I like a lot of garlic)

• 1 Small Red Chili Pepper (finely chopped, for me, no seeds; I don't prefer it too hot)

• 1 Jalapeno Pepper (finely chopped or whatever fresh hot peppers you have on hand)

• Honey (very light swirl)

• Garnish - Fresh Scallions, Cilantro and Red Bell Pepper (chopped)

BEFORE it even hits the oven, you can see, smell and almost taste the flavors! Right! And if you’re not pressed for time, marinate for 2-3 days, before actually baking for THAT EXTRA FLAVOR BOOST!

INSTRUCTIONS:

• Preheat Oven to bake at 425 degrees

• Prep chicken thighs (remove fat, rinse, pat dry - must be as dry as possible for skin to crisp)

• Gather and chop Fresh Herbs (Cilantro, Scallions, Rosemary, Thyme), Garlic and Red Hot & Green Chili Peppers

• Slice 2 lemons and zest, juice and depulp 2 lemons (cutting into chunks the inside pulp)

• On medium-high, heat olive oil (I prefer butter) in cast iron pan to medium high temperature (let butter brown) NOTE: After frying, save the leftover richly-seasoned oil to drizzle over the chicken before baking.

• Season chicken thighs (Rosemary, Thyme, Roasted Garlic Powder, Onion Powder, Lemon Pepper and salt, to taste)

• When fry pan is heated, place chicken thighs (skin down) in pan and sear until charred or a nice browning 6-10 minutes (depending on your stove); then remove from pan and set aside on a plate and repeat searing remaining chicken

• When searing is complete, return chicken thighs to the fry pan (or transfer to another larger sheet pan, if necessary), sprinkle all of the fresh herbs, seasons all in and around the chicken thighs (lots of lemon juice, pulp and zest), then finally, the leftover seasoned oil from the fry pan. NOTE: If time allows, let marinate for a few days for THAT EXTRA FLAVOR BOOST!

• Swirl a very light amount of honey! As you don’t want to taste the sweet; just helps to balance the flavors (sour, hot, salt, sweet)

• Bake at 425 for approx 25-30 minutes or until fully cook!

IT IS THE BEST BAKED CHICKEN I HAVE EVER HAD! Just so much flavor! It made me go, Ooooooom and I mean, the whole time I was dipping the torn chicken pieces in the lemon and herbs drippings!

Your Comments Are Welcomed!

I like to dip the chicken pieces in the seasoned drippings; so, I recommend extra scallions and maybe add sweet onions, as your family will be fighting over the drippings!

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Mariby Corpening's

Crispy-Crusted Roasted Chicken Thighs

Fresh-Cut Cilantro, Rosemary, Scallions, Garlic & Lemon

Descriptions, Recipes & Images by Mariby CorpeningTM

#ThingsThatMakeYouGoOom

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Some of Mariby's Favorites

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Chimichurri Salsa

So, you know I am into food flavors and flavor combinations, the balance, the taste, the herbs, the freshness, the delight in tasting something and going, Oooooooom!  You should know that I love watching the cooking shows - mainly for new ideas, different techniques, other food cultures, etc., and how I came across Chimichurri.  While I imagine most cultures have some form of it, I sought an authentic preparation from Argentina, of course, with my own personal tweaks!

Mariby's Home-Made Chimichurri Salsa

Well, because, it just goes with almost everything, savory!  A finishing touch to any dish, I make a batch weekly to keep in the fridge for me and Grannie to boost the flavor of anything from prepared dishes of meats, pasta, vegetables to a sandwich spread. 

Chimichurri is an oil-based salsa, essentially made with Parsley, Oregano, Garlic, Red Hot Peppers, Olive Oil & Red Wine Vinegar, used most often as a marinade and/or finisher of grilled meats, poultry and fish.  Though, again, I find that it goes with just so many things.  I also found that, well, sometimes I just don't have fresh parsley, so, I use whatever fresh greens I have on hand and for me, that would be Kale.

Mariby's Recipe for Chimichurri Salsa

• 1 cup Parsley (finely chopped; but, I use also Kale, Basil or whatever Leafy Greens on hand)

• 6-8 Garlic Cloves (finely chopped; Grannie & I like a lot of garlic)

• 1 Small Red Chili Pepper (finely chopped; I don't prefer it too hot)

• 1 Jalapeno Pepper (finely chopped or whatever fresh hot peppers you have on hand)

• 1 cup Olive Oil

• 1/4 cup Red Wine Vinegar (alternatively, I use apple cider vinegar)

• 1+1/2 tsp Dried Oregano

• 1/2 tsp Salt (to taste)

• 1/4 tsp Pepper (to taste)

Note that I sometimes like to add finely chopped onions, some lemon pulp and a dash of honey, or whatever comes to mind to try and, that's it!  Just mix it all up in bowl; refrigerate and well, try it on just anything savory! 

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Mariby Corpening's

Chimichurri Salsa

The finisher for so many dishes!

Descriptions, Recipes & Images by Mariby CorpeningTM

#ThingsThatMakeYouGoOom

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Ready-Made Holiday Spread

My New Year's Eve Birthday Party was indeed the best of all my birthdays!  I was so excited about the occasion (my very first birthday party in 56 years), I mean, my guests, the dance, the music, the DJ (JaythaRealist), the themed holiday decor (Elegant Bundles by Ericsson Brown), the ambiance, but nothing more than...my food! 

Mariby Corpening's New Year's Eve Birthday Bash

Not my usual breakfast spread, and I had to enlist the help of - forgive me for even thinking this, but, well, ready-made preparations.  I struggled with this, for how could I, me, Mariby, serve food that is not made by me - from scratch.  Though, for such a huge occasion (My Birthday AND New Year's Eve), I had to give in and acknowledge that I just can't do it all - just too many guests to wow, too much to do, not enough time, not enough energy; but, what I could do was make it quality and make it classy and, of course, as always, I make it my own.  For example, by adding my touches with the sauces I made from scratch.  My guests raved over my home-made (always in my fridge)  Chimichurri Sauce - just goes with so many things - as a marinade, as a finisher, as spread on a sandwich.  Grannie and I have some everyday!  I made a big bowl of it and placed it in the middle of my spread of chicken wingettes; but, you could dollop it over your broiled salmon, I even mixed some in with ready-made Quinoa Salad to bump up the flavor - that's what it is, a Flavor Booster! All said, no matter! #ThingsThatMakeYouGoOom

My guests could not stop talking about my home-made Chimichurri Sauce (that green stuff in the middle)

The key is to make the preparations easy on you (Salmon and Shrimp), make some things and buy some ready-made, but quality menu items.  Around the holidays, that's easy!  No time to make a cake, so a sheet cake from your favorite bakery or grocery, platters of food, pre-cooked & cut ham (with my own home-made glaze), ready-made meatballs (and I made the Swedish Meatball sauce), pre-mixed salads (and I added my own flavors), pre-cut cheeses (and I added a fresh fruits display), I ordered the wings from America's Best Wings (and added my Chimchurri as the finishing sauce).  Though, my guests didn't get to enjoy, I did make my own slider cheeseburgers, that never even made it to the table!  But that next day, oh, they were oom, oom good!  So, yes, it is possible to do it all and make it classy, tasty and memorable! 

Finally, I thank all my guests, who braved the chilling temperatures to celebrate with me and, I must thank those who helped me put this all together, including the DJ Jaytharealist, Elegant Bundles by Ericsson Brown, Joe Allison's Handyman Services, My Daughter with just all her youthful energy and strength, and especially My Awesome Moma - Grannie - My Super Shero!

Your Comments Are Welcomed!

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Mariby Corpening's

Ready-Made Holiday Spread

including My Guests & All the Trimmings

Descriptions, Recipes & Images by Mariby CorpeningTM

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