…or take three, or four, as the case may be.
As I said in my last post, I had the pleasure of catering lunch for Nate’s short film shooting last weekend. With a lot of hard work, he and his crew managed to finish up shooting all the scenes they needed in two jam-packed days. These guys definitely worked up an appetite during all the takes they had to do of each scene!
I couldn’t believe all the hard work that goes into making a film. This one is only going to be 10 min, so I can’t even imagine what it must be like to make a feature length film. For each scene they had to completely rearrange all the lighting and camera equipment to get everything just right.
This would be hard to begin with, but in Nate’s miniscule apartment, it made it all the more difficult. Four guys (plus me) were stuffed into a room that’s not much bigger than a walk-in closet. Needless to say with all the moving around and getting stuff done, these guys got hungry and my lunches were a hit! Although, I’d imagine they probably would have eaten anything.
Curried Chicken Salad: Source
The rest of day 1 included a recipe for Grilled Hoisin Chicken Skewers from Bon Appetit that I reworked for indoor use, since I don’t have a grill. It worked out pretty nicely. The second recipe is one of my absolute favorites for making use of leftover chicken. It’s a healthier and refreshing version of chicken salad that I served on big hoagie rolls. I didn’t have time to take a pic of that one, so I borrowed it from Cooking Light’s website.
Hoisin Broiled Chicken
Adapted from Bon Appetit
3/4 cup hoisin sauce
3 Tbsp minced peeled fresh ginger
3 Tbsp sesame oil
3 Tbsp unseasoned rice vinegar (or cider vinegar)
1.5-1.75 lbs boneless, skinless chicken breast, cut into 1 inch strips
3 Tbsp sesame seeds
Whisk first 4 ingredients in medium bowl to blend. Place 6 Tbsp sauce in small bowl for glaze.
Mix chicken into remaining sauce; let stand 10 min.While chicken is marinating, turn on broiler.
Put broiler pan or cooling racks over a sheet pan. Spread out chicken pieces on rack, about 1/2 inch apart. Sprinkle lightly with salt and pepper.
Broil chicken until cooked throught and slightly charred, brushing with glaze and turning oftten, about 8 min. Sprinkle with sesame seeds.
(Leftovers are delicious cold or room temp)
Curried Chicken Salad
Recipe from Cooking Light
1 1/2 cups chopped cooked chicken breast (about 8 oz.)
1/2 cup halved grapes
1/2 cup diced apple
2 Tbsp diced pineapple
1 Tbsp dried currants
3 Tbsp light mayo
1 tsp honey
1/2 tsp curry powder
1 tsp lemon juince
1/8 tsp salt
1/8 tsp pepper
1 Tbsp sliced almonds, toasted (optional)
Combine first 5 ingredients in a large bowl.
Combine mayo thru pepper and pour over chicken mixture.
Toss gently, springly with almonds. Cover and chill