When you’re back home you’re normal again
Am I happy to be home? You bet! Even though I had lots of fun in Southern California, just like the old adage, there’s no place like home. As we drove back home we’re encountered smoggy driving condition which I thought due to the fires in California. Once we’re past the state line entering Oregon, the sky turned blue, the greens were more pronounced, the air seemed fresher. Oregon has truly became a home to me, a place where I long to be back after a few weeks of vacation.
The first meal I made after coming back home were grilled chicken with miso glaze, macaroni pesto salad and green salad. I wasn’t too in the mood to make a complicated meal. Driving for two days took a toll to my body, and it just wanted to sleep. What’s more, my garden needed tender care after a few weeks of break, I couldn’t bear to see them neglected for too long. Being home means I have to switch my mind from vacation mode to a housewife mode. Tons of things to do!
Upon inspection in the garden, I could see tomatoes coming out from the two plants, some signs of peppers trying to grow under limited sunlight in my garden box, and a profusion of basil sprouting from two little plants. I found more than a few rotten strawberries in the garden box, but still more to become red. My lonely blueberry plant survived and gave us a bowl of juicy and sweet blueberries.
Seeing all those basil was where I got my idea of making a pesto pasta salad. I desperately needed something very easy to make for dinner. The chicken recipe was another simple idea, it’s very similar to a dish that I’ve tried before, but this time the chicken was grilled in the barbecue. Throw in some green salad and I was done making dinner.
Though it may seem weird to pair macaroni pesto salad with grilled chicken, somehow the flavors work together in my mouth 
Toriniku no Misoyaki (Chicken Grilled with Miso Glaze)
Serves 2 or 3
Marinade:
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon mirin
1 tablespoon sake
1/2 teaspoon peeled and grated fresh ginger
Salt to taste
Miso Glaze:
1 tablespoon mirin
1 tablespoon sake
2 tablespoons sugar
1/4 cup miso, preferably white
3 tablespoons water
1 pound boneless, skinless chicken thighs, each cut in half and visible fat removed
To make the marinade: in a shallow bowl large enough to accommodate the chicken thighs in a single layer, stir together the soy sauce, sugar, mirin, sake and ginger. Add salt to taste. Add the chicken, turn to coat evenly, and let stand at room temperature for at least 15 minutes or for up to 2 hours in the refrigerator.
Prepare a medium fire in a charcoal grill, or preheat a gas grill to medium.
To make a the miso glaze: in a small bowl, stir together the mirin, sake, sugar, miso and water, mixing well. Set the bowl near the grill.
Remove the chicken from the marinade and discard the marinade. Place the chicken directly over the heat and grill 5 minutes. Turn the chicken over, brush the top with some of the glaze, and grill for 5 minutes. Turn the chicken again and brush the second side with some of the glaze. Continue to grill, turning and brushing with the glaze every 5 minutes, until the chicken is cooked through, about 20 minutes total.
Remove the chicken from the grill and serve hot, warm, or at room temperature.
Source: adapted from Let’s Cook Japanese Food! by Amy Kaneko
I’m submitting this pasta salad recipe for the Presto Pasta Night #75, this week event is hosted by Michelle over at the Greedy Gourmet.
Macaroni Pesto Salad
5 servings
4 ounces (1 cup) elbow macaroni, cooked al dente, rinse, and drained
2 tablespoons red wine vinegar
1 tablespoons vegetable oil
Whisk together the red wine vinegar with vegetable oil in a medium bowl. Add the cooked macaroni, cover and let chill for 2 to 3 hours.
Pesto sauce:
2 cups loosely packed basil leaves
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves, peeled
1/2 cup olive oil, or as needed
Salt and black pepper
Combine basil leaves, grated Parmesan, pine nuts and garlic cloves in a food processor and process to a rough paste. While the machine is running, slowly drizzle the olive oil. If the paste seems a bit dry add a little more olive oil. Season to taste with salt and black pepper.
Combine the pesto sauce with macaroni and stir well. Taste again with salt and pepper.
Source: adapted from the Joy of Cooking
Welcome back Liz…
Seneng baca postingannya lagi, ayamnya keliatan yummy, foto2nya cakep2.
Sama ama gw, kemaren balik Jkt… belum apa2 dah kangen ‘rumah’. Jd bingung, kog gw kangen ama apt di Mumbai, padahal di Jkt tinggal di rumah sendiri-deket ama keluarga besar pula.
pulang ke rumah sendiri ada gak enaknya, sepi banget cuma bertiga doang
tadinya rame2 terus, kadang seneng kalo udah lama gak ketemu orang hahhaa…
Comment by vania — August 5, 2008 @ 7:32 pm
Your photos are too good! I love it!
I agree with you. How I long for California now when I’m back in Singapore. But I will be in Singapore for 1-2yrs the meantime..*filled with tears* ...I want to be back in the Bay Area!
eh, it’s funny…how come 2nd home is the one that we’re longing for?
singapore isn’t too bad, though, compare to indonesia!
Comment by tigerfish — August 7, 2008 @ 1:32 am
That chicken looks so good, I want to lick my screen
Btw, I just wanted to let you know that I’ve nominated you for an award, so please feel free to play along, if you so desire!
LOL…you’re funny Mari! i have to take a look in your blog!
Comment by Mari — August 7, 2008 @ 2:37 am
Yummy yummy! I love the photos! If I can gow my own basil, I will love to make homemade pesto sauce too! Till then!
maybe you can grow in a container, basil is practically a compact plan, they’re not fussy either!
Comment by Mrs Ergül — August 7, 2008 @ 6:47 am
OMG This meal looks so appealing…the chicken is bursting with flavor and color. Just beautiful!
thank you Nina! i love the color on the pesto too
Comment by nina — August 7, 2008 @ 12:48 pm
I know the feeling to be back home again. It almost feels as if you were working during holiday and at last you’re coming home to chill. That chicken look gorgeous and paired with the pesto macaroni salad the meal looks simply divine.
thanks Michelle! i have to hop to your place and see the round-up now!
Comment by Michelle — August 8, 2008 @ 6:48 am
Hi, your grilled chicken looks good! I’m gonna try it one day!
thanks for visiting Aimei….
Comment by Aimei — August 8, 2008 @ 10:00 am
Welcome home and thanks for sharing a great meal with Presto Pasta Nights…and by the way…I’m jealous of your basil patch!
hi Ruth! who doesn’t love basil, huh? those herbs really brighten up a dish!
Comment by Ruth — August 9, 2008 @ 3:24 am
ohmyyyy hellooo kirimin itu enak bener ayam nyum222
sayang udah abis
Comment by foni — August 13, 2008 @ 11:39 am
wahhh paling doyannnn grilled chicken hehehehe macaroni pestonya menggoda
aku sebetulnya lebih doyan goreng, tapi sekali2 musti makan yg grilled
Comment by rita — August 20, 2008 @ 6:48 pm