You are carrying God’s body. Oprah Winfrey
Did you know that over several generations within the evolutionary process, certain populations become better suited to their habitat by adapting? I love the thought of adaptability. Scientist claim that this principal is responsible for flexibility in human beings and our success as a species.
So far this feature has seemingly advanced our plight. However, I’m a wee bit concerned about the current shape of particular unconscious adaptations – the ones with negative implications of which we might be partaking. Can we say empty calories? If, for example over time, horses have developed teeth that can grind grass, could we in like manner be unplugging vital circuitry in the realm of taste by diminishing food variety and feeding ourselves with so much tasteless packaged refuse?
I’ve taken back my joy. Didn’t even know what that meant until I changed the ingredient sources for my favorite grill recipe. It all started in the kitchen of my parent’s home. I was intrigued with the tiny space above the oven that held “the spices.” They were exotic and I often opened the cabinet door for a hit. After all, my spartan grandparents only permitted salt and pepper. Humorously today, I understand that with my mother’s admonition “to use spices sparingly”, I couldn’t risk flavor if I unloaded an entire bottle – they were generally too ancient to be of danger.
The basil was my favorite. Knowing now what basil would provide my culinary world in its original and glorious form, I might have considered the restaurant business – Ms Cook’s Basil Basics. The heady herb invokes the senses beyond expression, so we know that this detail alone could advance our breed, but there’s more. Basil has health advantages. The five thousand year old herb contains cinnamanic acid, a compound that enhances circulation and respiration also stabilizing blood sugar. Additionally, findings prove that basil can give the body the ability to combat a variety of infections.
In the tilt a whirl game of adaptation – where would we rather cast our lot: shriveled and treated or lush and spiked with life evoking properties? Now that you’re agreeable, make sure you plant some basil next spring in close proximity to the kitchen. Your descendants will thank you and as a perk, lodge this poultry preparation in a vault along side the family jewels. It’s a keeper and God only knows what you’ll gain by including the chicken that was allowed to thrive on a stable diet of good grains and leg stretching sprints around a Tennessee farm.
Pesto Grilled Chicken
Adapted by Recipes from Home by David Page and Barbara Shinn
Pesto (makes 2 cups)
4 cups (tightly packed) fresh basil leaves
2 garlic cloves, minced
¾ cup olive oil
½ cup grated Parmesan or pecorino romano
½ cup walnuts or pine nuts
kosher salt and freshly ground pepper
1 chicken, about 3 ½ pounds or equivalent pieces
For the pesto, place the basil and garlic in a food processor or blender and process to a puree. With the machine running, slowly add the olive oil, processing until it is incorporated. Add the cheese and nuts and process to a puree. Season with salt and pepper.
Prepare a charcoal grill.
Meanwhile cut up the chicken into 8 pieces – 2 breasts, 2 thighs, 2 drumsticks and 2 wings. In a large bowl, toss the chicken pieces with the pesto until evenly coated. Season with salt and pepper. Let marinate at room temperature for 20 minutes.
Grill the chicken over a medium-hot fire, turning occasionally, until the skin is crispy and slightly charred and the juices run clear when the thigh is pierced with a knife, 20 to 25 minutes.
RESOURCES
Fresh Basil – Farmer’s Markets the world over or your own backyard
Garlic – Rocky Glade Farm, Eagleville, TN – Franklin Farmers Market – www.franklinfarmersmarket.com
Chicken – Windy Acres Farm – Franklin Farmers Market
West Wind Farm – Franklin Farmers Market
Peaceful Pastures Farm – Franklin Farmers Market