When I was shopping for organic chicken a few weeks ago, I can across a package of drumsticks. Somehow, I never really think of buying just drumsticks, but the price was right, and I thought, why not? Surely, I'll figure out something to do with them. And I did. I decided to make them Korean.
I'm sure there are great recipes out there for Korean-style chicken, but I made this one up, using the Korean favorites -- pepper paste, pepper flakes, sesame oil, soy sauce, scallions and sesame seeds. I combined these ingredients together, tasting and adjusting along the way, coated my drumsticks with the marinade, then left them to hang in the fridge for several hours.
I baked the chicken at 350 degrees for about an hour. So, the verdict? The marinade was delicious. Spicy, but well-balanced. However, the husband and I both agreed these would have probably been tastier on the grill. Drumsticks will be back on the menu soon, and I'll report back.
Now for the potatoes, I saw this recipe in some magazine I can't recall, and thought, that seems dumb! Why boil and bake? But, when I came across these perfect little Yukon gold potatoes, another why not arose. First, I boiled my potatoes for about 20 minutes, until they were cooked, but still firm. Then I transferred them to a cookie sheet, smashed each potato with a fork, drizzled them with olive oil, sprinkled them with fancy soy sauce salt and pepper, and popped the injured-looking potatoes in the oven at 350, for about 20-25 minutes. And, they were amazing. Crispy, creamy and a perfect accompaniment to the chicken. Who knew? I guess I did, that's why I made the dinner. But, I wasn't like 100% sure.