Lemongrass-Braised Chicken with Garlic Scapes

Originally I had planned to follow the Bittman recipe exactly (but halving it). But, when I realized the lemongrass from our garden was way too small and only imparted the barest hint of flavor to the braising chicken, I added a couple of garlic scapes (first time I've ever cooked with them - I bought almost a pound, so more recipes will follow) and a smidge more of soy sauce. Tasted not-quite-lemongrassy but still good when served with rice, cilantro (also from the garden) and lime juice.

The garlic scapes turned out tasty and almost-crunchy, though one or two bits were too tough. Will have to experiment with the cooking time - will also have to try this recipe again, sans scapes, with mature lemongrass.

• 1+1/2 tbsp. neutral oil (used corn)
• 3 stalks lemongrass, halved and smashed (used 5 very thin ones - not quite enough)
• salt and pepper to taste
• 4 chicken thighs, skin-on
• 2 tbsp. soy sauce
• 2 garlic scapes, cut into 2-inch lengths
•  2-3 tbsp. cilantro, chopped
• lime wedges

 Put oil in a pot over medium-high heat. Add the lemongrass and cook till it grows fragrant, about 2 minutes. Salt and pepper the chicken.

Turn the heat to medium and add the chicken thighs, skin side down. Cover and cook till nearly done, about 20-30 minutes, turning every 10 minutes or so and basting with a bit of soy sauce.

Add the garlic scapes. Cook for another 10 minutes or so.

Remove from heat. Garnish with cilantro and serve with lime wedges.

Guac It to Me!

I had never made guacamole before - but I'm feeling poorly again, and have been craving some chicken tortilla soup that requires it for a garnish. A slight modification of Alton Brown's recipe (to fit the contents of my pantry) produced something rich and flavorful, more than capable of standing on its own.

• 1 avocado, seeded and peeled
• juice of 1/2 lime
• 1/4 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. cayenne powder
• 1/4 large red onion, diced
• 1 Roma tomato, seeded and diced (used about 2/3 cup of canned Muir Glens)
• 1 tbsp. cilantro, chopped
• 1 clove garlic, minced

Combine avocado and lime juice in a nonreactive bowl. When avocado is coated, drain and reserve any leftover juice.

Add salt, cumin and cayenne; mix and mash together (used two forks).

Add red onion, tomato, cilantro and garlic. Mix and adjust seasoning, if necessary.

Add reserved lime juice (if any - there wasn't any for me). Let sit at room temperature for an hour, then serve.