Hello Greylock Readers and Fans,
I’ve been receiving lovely emails from readers of Greylock who have been asking about the “Chicken Tabaca” sexy scene and if I have a recipe. I do and I cook this dish a lot. Here’s a peek of that scene and the recipe.
Here’s the scene set up: Alexei Georg and Lia Marrs are spending the weekend together on the summit of Mt. Greylock in the residence section of the Greylock Music Hall. They are totally alone on the mountain. After a few rocky weeks in their relationship, Alexei wants to reestablish himself with Lia, but she is not so sure she can trust him. It’s autumn, at sunset, and they are both absorbing the views from the mountaintop, anticipating their evening ahead. They are discussing time-travel. Alexei has his reservations about such an adventure … but little does he know that time travel will be his only answer to save his destiny.
In the residence, Lia snuggled up on the cozy sofa. The rich greens and tans of the furnishings embraced her and she relaxed next to the wide glass doors overlooking banks of massy woods. Brown and red leaves blew over crags and ridges. Alexei was right about the sunset—the entire sky pooled with rose and purples, slim cloud-flakes, fragments of grey misted at the glass. “Love the view here. Halls of mists, Earl of wind, Master of light. You feel like God on top of this mountain or what?” Lia called out to Alexei in the kitchen as his Chicken Tabaca sizzled in a black frying pan. She opened Priestley’s Man & Time and flipped the pages.
Alexei came over with two tumblers of whiskey and water. “I am the mighty mountain,” he sang deeply and handed her a glass. “Actually this mountain makes me feel quite small if you want to know the truth.”
“Hmmm. Look at this.” She pointed to a photo of Einstein. “Do you understand his theory of time-dilation?”
He sat next to her, picked up her hand and kissed it. “I like your hands. They remind me of wings. Time-dilation?”
“I do think time-travel might be possible in our lifetime. The laws of physics favor it. The past are particles and the present are waves. Who said that? Where did I read that? I can’t recall now.” She said.
“Physics. What a blur that stuff is. I’ll never get it.” Alexei said.
Lia poked her index finger into her drink and swirled it around. “Watch. Pretend this liquid is empty space. My finger is a circulating laser light beam. Einstein said space and time are connected. Three dimensions for space, one for time equals a fourth dimension. If we can twist space, we can twist time, open it, and access it. I’ve simplified it shamefully. Boston Globe did a story on it last year: loops in time, ring lasers. I just love that stuff.” She sipped her drink. “Mmmmm, very smooth.”
“Old Forester. If you could time-travel, Lia, where would you go back to?”
“That’s easy. I’d go back to 1898 and meet Madame Curie. She had an astonishing intuition. You know if you could time-travel, you can’t act. You can’t change what time has already set in motion. It’s strictly for observation only. How about you?”
“Less lofty ambitions. Don’t laugh, but I’d go back to 1982 and observe my mother. I’d really like to see her in the house on Orange Street, hear her voice, see her on the front porch swing.” He cocked his head to listen. “Oh! The Chicken Tabaca,” he said, dashing to the smoking stove.
Had he not rushed off, she would have stolen a kiss. Was she falling in love with this man? No, no. Don’t do that.
Sunset faded into the night. A dome of stars slashed bits of light through the bedroom windows. Lia climbed on Alexei’s lap and read him passages from Anaïs Nin’s Delta of Venus, reinventing the text with her own desires and words. “…riding naked on my horse, the heat of the stallion’s hide burning my thighs and palpitating my ….”
The rest of this scene I really cannot post on a public blog. But here’s the Chicken Tabaca!
Alexei Georg’s Chicken Tabaca on Mt. Greylock
Two breasts of chicken (with skin and bones)
¼ cup of olive oil
Sprinkles of garlic salt, smoky paprika, chili powder, salt and pepper
Let the breast of chicken come up to room temperature (20 minutes). On the underside, break the breast bone in three places with a meat hammer so the breasts lie open and flat (you can slice out the center and bone if you prefer). Pound slightly to flatten out so the breasts are spread even. Sprinkle both sides with salt and pepper, garlic salt, smoky paprika, and very lightly with chili powder.
Heat a large cast iron skillet over medium high heat. Add ¼ cup of olive oil into skillet. Place chicken skin side down in hot oil . Weight chicken down with either another cast iron skillet or a brick covered with tin foil. Brown thoroughly until a deep golden color. Turn over and cook on underside. Cook 10 minutes or so. Turn again if needed, until chicken is crispy and cooked through, about 20 to 30 minutes total. (meat will register 165 degrees F on an instant read thermometer).
Serve immediately with a beet salad, a really smooth Pinot Noir, and a side of much kissing. Enjoy!
“Cappa’s latest is nothing less than a mind-boggling mystery … always keeping an elusive edge to her characters’ personas—a plot replete with all the wonderful trappings of a romance-laced mystery with unexpected twists and turns.” U.S. Review of Books
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