Gourmet | June 2003
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at a glance
main ingredients Lime, Chicken, Mint, Cilantro
cuisine American
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yield: Makes 6 servings
For the very best results, we brine the chicken before it goes on the grill; sear it over the flames; finish cooking it on the other side of the... more ›
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Ingredients
* 4 quarts cold water
* 1/4 cup sugar
* 1/2 cup plus 1 teaspoon kosher salt
* 5 1/2 to 6 pounds chicken parts with skin and bones
* 1/4 cup fresh lime juice plus 4 limes, halved crosswise
* 2 tablespoons Asian fish sauce
* 1 large garlic clove, minced
* 3 tablespoons finely chopped fresh mint
* 1/4 cup finely chopped fresh cilantro
* 1 teaspoon dried hot red pepper flakes
* 1/2 cup vegetable oil
* Special equipment: a 22 1/2-inch charcoal kettle grill and a charcoal chimney; or a gas grill
* Garnish: fresh mint and cilantro
Preparation
Brine chicken and make vinaigrette:
Bring water, sugar, and 1/2 cup salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, uncovered, 15 minutes. Cool brine completely, then add chicken and soak, covered and chilled, 6 hours.
Remove chicken and pat dry.
Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining teaspoon salt in a large bowl, then add oil in a stream, whisking until combined.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal (80 to 100 briquettes). Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on the opposite side.
When charcoal turns grayish white (after 15 to 20 minutes), check fire temperature and grill chicken parts according to instructions in accompanying article. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
When chicken is almost done, grill lime halves, cut sides down, uncovered, over coals until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
To cook chicken using a gas grill:
Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
For breast halves:
Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to bowl with vinaigrette and turn to coat, then transfer to platter to keep warm, loosely covered with foil.
When chicken is almost done, grill lime halves, cut sides down, uncovered, over lit burner until grill marks appear, about 3 minutes, then transfer to platter with chicken. Serve limes with chicken and serve remaining vinaigrette on the side.
Cooks' notes: ·To make a Mediterranean vinaigrette for chicken , whisk together 1/4 cup fresh lemon juice, 1 minced large garlic clove, 1 tablespoon chopped fresh rosemary, 1 teaspoon dried hot red pepper flakes, and 1 teaspoon kosher salt, then add 1/3 cup olive oil in a slow stream, whisking.
·Chicken can be brined 1 day ahead. Remove from brine, pat dry, and chill, covered.
·If you aren't able to grill, brined chicken can be roasted, starting with skin sides up, in 2 lightly oiled shallow baking pans in upper and lower thirds of a 500°F oven, switching position of pans and turning chicken over halfway through roasting, until skin is crisp and chicken is cooked through, 30 to 40 minutes total. Lime slices can be grilled in a well-seasoned ridged grill pan on top of the stove.
Saturday, May 30, 2009
Fresh Strawberries With Almond Crème Anglaise
Time: 15 minutes
The Minimalist: Strawberries, Coddled (June 3, 2009)
3/4 cup chopped almonds plus
1/2 cup lightly toasted slivered almonds
1 cup milk
1 cup cream
1/2 cup sugar
4 egg yolks
6 to 8 cups strawberries, washed, hulled and quartered.
1. Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
2. Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
3. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Yield: 6 to 8 servings.
The Minimalist: Strawberries, Coddled (June 3, 2009)
3/4 cup chopped almonds plus
1/2 cup lightly toasted slivered almonds
1 cup milk
1 cup cream
1/2 cup sugar
4 egg yolks
6 to 8 cups strawberries, washed, hulled and quartered.
1. Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
2. Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
3. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Yield: 6 to 8 servings.
Thursday, May 28, 2009
grilled shrimp
Ingredients:
About 1 pound large shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon rice wine
2 cloves garlic, minced
One 1-inch piece ginger, minced
Juice from 1/2 lime
1 teaspoon Korean chile powder
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking
i think i'd thread them on a skewer.....
Koreans usually eat shrimp plain, grilled, or lightly salted. I've taken the basic idea and added some spice to take the shrimp to the next level. If you're using frozen shrimp, make sure they've been defrosted and drained before marinating.
Put the shrimp in a large bowl. Add the soy sauce, rice wine, garlic, ginger, and lime juice and combine. Sprinkle with the chile powder and toss.
Place a grill basket or aluminum pan (or a piece of heavy-duty aluminum foil) on a preheated grill. Add the shrimp and cook, turning, until they've turned pink
Serve hot with rice and other side dishes.
Makes 4 to 6 servings.
About 1 pound large shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon rice wine
2 cloves garlic, minced
One 1-inch piece ginger, minced
Juice from 1/2 lime
1 teaspoon Korean chile powder
This and many other wonderful recipes may be found in Cecilia Hia-Jin Lee's
Quick & Easy Korean Cooking
i think i'd thread them on a skewer.....
Koreans usually eat shrimp plain, grilled, or lightly salted. I've taken the basic idea and added some spice to take the shrimp to the next level. If you're using frozen shrimp, make sure they've been defrosted and drained before marinating.
Put the shrimp in a large bowl. Add the soy sauce, rice wine, garlic, ginger, and lime juice and combine. Sprinkle with the chile powder and toss.
Place a grill basket or aluminum pan (or a piece of heavy-duty aluminum foil) on a preheated grill. Add the shrimp and cook, turning, until they've turned pink
Serve hot with rice and other side dishes.
Makes 4 to 6 servings.
Saturday, May 16, 2009
chick pea salad
1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano
Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.
Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.
Yield: 2 servings
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano
Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.
Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.
Yield: 2 servings
Artichoke-Olive Crostini
Adapted from Mario Batali
In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad.
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.
In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad.
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.
sesame soba noodle salad
yield: Makes 6 servings
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.
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Ingredients
* 1/2 cup fresh orange juice
* 1/4 cup creamy peanut butter
* 2 tablespoons unseasoned rice vinegar
* 2 tablespoons chopped peeled fresh ginger
* 2 tablespoons fresh lime juice
* 1 tablespoon finely grated orange peel
* 1 tablespoon soy sauce
* 2 garlic cloves, peeled
* 1 1/2 teaspoons finely grated lime peel
* 2 teaspoons dried crushed red pepper, divided
* 1/3 cup canola oil
* 8 ounces soba noodles
* 1 teaspoon Asian sesame oil
* 3 cups (loosely packed) mixed baby greens
* 2 heads of baby bok choy, cored, thinly sliced crosswise
* 1 English hothouse cucumber, cut into matchstick-size strips
* 3 green onions, cut into matchstick-size strips
* 1/3 cup chopped fresh cilantro plus sprigs for garnish
* 2 tablespoons chopped fresh mint
* Salted roasted peanuts
Preparation
Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.
subscribe to Bon Appétit
Ingredients
* 1/2 cup fresh orange juice
* 1/4 cup creamy peanut butter
* 2 tablespoons unseasoned rice vinegar
* 2 tablespoons chopped peeled fresh ginger
* 2 tablespoons fresh lime juice
* 1 tablespoon finely grated orange peel
* 1 tablespoon soy sauce
* 2 garlic cloves, peeled
* 1 1/2 teaspoons finely grated lime peel
* 2 teaspoons dried crushed red pepper, divided
* 1/3 cup canola oil
* 8 ounces soba noodles
* 1 teaspoon Asian sesame oil
* 3 cups (loosely packed) mixed baby greens
* 2 heads of baby bok choy, cored, thinly sliced crosswise
* 1 English hothouse cucumber, cut into matchstick-size strips
* 3 green onions, cut into matchstick-size strips
* 1/3 cup chopped fresh cilantro plus sprigs for garnish
* 2 tablespoons chopped fresh mint
* Salted roasted peanuts
Preparation
Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve
Saturday, May 09, 2009
Four-Minute Egg Gribiche
Zuni Café’s
Adapted from The Zuni Café Cookbook
This version is essentially a mayonnaise, and it’s particularly important to use a very mild-tasting olive oil. If your oil is at all bitter, or if you’re unsure, use a mixture of it and a more neutral-tasting oil, like canola.
2 medium shallots, finely chopped
2 Tbsp. sherry vinegar or red wine vinegar
1 large egg
1 Tbsp. Dijon mustard
Salt
1 ¼ cups mild-tasting olive oil
2 tsp. thinly sliced chives
2 tsp. finely chopped parsley
2 tsp. finely chopped chervil
½ tsp. finely chopped dill
2 Tbsp. capers, rinsed and dried, coarsely chopped
Combine the shallots and the vinegar in a small bowl, and set aside to macerate while you prepare the rest of the sauce.
Put the egg in a small saucepan of barely simmering water, and bring it to a boil. Then reduce the heat and simmer for about 4 minutes. Drain, and put the egg in a bowl of ice water to cool completely.
When the egg is cool, crack and scrape it into a medium bowl. Add the mustard and a pinch or two of salt. Mash it all together, and then begin whisking in the oil, just a few drops at first, then gradually increasing the flow to a thin stream. Stop adding oil when the mixture is satiny and has lots of body, like – and I love that Judy Rodgers describes it this way – a hot fudge sauce. Stir in the herbs and capers. Add the vinegar and shallots, and adjust with salt to taste.
Serve with grilled fish or poultry, fried seafood, roasted potatoes, boiled shrimp, or asparagus, or - my personal preference - as the dressing for a fantastic potato salad.
**
Adapted from The Zuni Café Cookbook
This version is essentially a mayonnaise, and it’s particularly important to use a very mild-tasting olive oil. If your oil is at all bitter, or if you’re unsure, use a mixture of it and a more neutral-tasting oil, like canola.
2 medium shallots, finely chopped
2 Tbsp. sherry vinegar or red wine vinegar
1 large egg
1 Tbsp. Dijon mustard
Salt
1 ¼ cups mild-tasting olive oil
2 tsp. thinly sliced chives
2 tsp. finely chopped parsley
2 tsp. finely chopped chervil
½ tsp. finely chopped dill
2 Tbsp. capers, rinsed and dried, coarsely chopped
Combine the shallots and the vinegar in a small bowl, and set aside to macerate while you prepare the rest of the sauce.
Put the egg in a small saucepan of barely simmering water, and bring it to a boil. Then reduce the heat and simmer for about 4 minutes. Drain, and put the egg in a bowl of ice water to cool completely.
When the egg is cool, crack and scrape it into a medium bowl. Add the mustard and a pinch or two of salt. Mash it all together, and then begin whisking in the oil, just a few drops at first, then gradually increasing the flow to a thin stream. Stop adding oil when the mixture is satiny and has lots of body, like – and I love that Judy Rodgers describes it this way – a hot fudge sauce. Stir in the herbs and capers. Add the vinegar and shallots, and adjust with salt to taste.
Serve with grilled fish or poultry, fried seafood, roasted potatoes, boiled shrimp, or asparagus, or - my personal preference - as the dressing for a fantastic potato salad.
**
grilled ham and cheese with tapenade
Ingredients
1. 2 ounces Spanish green olives, pitted and coarsely chopped (1/4 cup)
2. 1 small garlic clove, minced
3. 1 tablespoon minced flat-leaf parsley
4. 1 teaspoon fresh lemon juice
5. Pinch of crushed red pepper
6. 1 1/2 teaspoons extra-virgin olive oil, plus more olive oil for brushing
7. Eight 1/2-inch-thick slices peasant bread from a 1-pound loaf
8. 6 ounces sliced young Mahón or other young, mildly tangy cow's-milk cheese, such as Edam or Gouda
9. 3 ounces thinly sliced lomo ham or thinly sliced Serrano ham trimmed of all fat
Directions
1. In a bowl, combine the olives with the garlic, parsley, lemon juice, crushed red pepper and 1 1/2 teaspoons of olive oil.
2. Preheat a grill pan or panini press. Arrange the bread slices on a work surface and brush one side of each slice with olive oil. Turn the oiled sides of the bread face down. Spread the olive tapenade on four slices of the bread. Top with the sliced Mahón cheese and lomo ham and close the sandwiches with the remaining slices of bread. Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese is melted, 5 to 6 minutes. Transfer the ham-and-cheese sandwiches to a cutting board, halve and serve at once.
1. 2 ounces Spanish green olives, pitted and coarsely chopped (1/4 cup)
2. 1 small garlic clove, minced
3. 1 tablespoon minced flat-leaf parsley
4. 1 teaspoon fresh lemon juice
5. Pinch of crushed red pepper
6. 1 1/2 teaspoons extra-virgin olive oil, plus more olive oil for brushing
7. Eight 1/2-inch-thick slices peasant bread from a 1-pound loaf
8. 6 ounces sliced young Mahón or other young, mildly tangy cow's-milk cheese, such as Edam or Gouda
9. 3 ounces thinly sliced lomo ham or thinly sliced Serrano ham trimmed of all fat
Directions
1. In a bowl, combine the olives with the garlic, parsley, lemon juice, crushed red pepper and 1 1/2 teaspoons of olive oil.
2. Preheat a grill pan or panini press. Arrange the bread slices on a work surface and brush one side of each slice with olive oil. Turn the oiled sides of the bread face down. Spread the olive tapenade on four slices of the bread. Top with the sliced Mahón cheese and lomo ham and close the sandwiches with the remaining slices of bread. Grill the sandwiches over moderate heat, turning once until the bread is lightly toasted and the cheese is melted, 5 to 6 minutes. Transfer the ham-and-cheese sandwiches to a cutting board, halve and serve at once.
Friday, May 08, 2009
Endive and Celery Salad with Toasted Fennel Seed Vinaigrette
Adapted from Gourmet Magazine
Despite my drive to make this, the grocery forces were not with me. The (awful) (yes I know I should be more poetic about it but it really is awful) Whole Foods I was auditioning in Union Square didn’t have Belgian endive (which is so gorgeous if you can find it) or frisee, and the paltry bundle of celery I got didn’t slice up to make half the amount the recipe suggested three stalks would. Fortunately, salads are infinitely flexibile and not requiring any kind of religious devotion to their ingredient lists and quantities, so have fun with this. Make it yours.
Serves 8
2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]
3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]
1 bunch of celery ribs, thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)
In addition: Either an electric coffee/spice grinder or exceptional skill crushing spices in a mortar and pestle
Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
Toss lettuces and celery in a large bowl with just enough vinaigrette to coat. Season with black pepper to taste.
Pairing: I think this salad would be fantastic with maybe some shards of your favorite hard cheese and a poached egg on top, should those of you out there not be at a point in your lives when runny yolks are verboten. (Sniffle.)
Despite my drive to make this, the grocery forces were not with me. The (awful) (yes I know I should be more poetic about it but it really is awful) Whole Foods I was auditioning in Union Square didn’t have Belgian endive (which is so gorgeous if you can find it) or frisee, and the paltry bundle of celery I got didn’t slice up to make half the amount the recipe suggested three stalks would. Fortunately, salads are infinitely flexibile and not requiring any kind of religious devotion to their ingredient lists and quantities, so have fun with this. Make it yours.
Serves 8
2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]
3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]
1 bunch of celery ribs, thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)
In addition: Either an electric coffee/spice grinder or exceptional skill crushing spices in a mortar and pestle
Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
Toss lettuces and celery in a large bowl with just enough vinaigrette to coat. Season with black pepper to taste.
Pairing: I think this salad would be fantastic with maybe some shards of your favorite hard cheese and a poached egg on top, should those of you out there not be at a point in your lives when runny yolks are verboten. (Sniffle.)
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