Grilled Chicken with Chimichurri

Grilled Chicken with Chimichurri

The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill. After the initial sear, turn the chicken often, and grill until a probe thermometer inserted in the thickest portion registers 155°F. Try serving it with Santa Maria–Style Pinquito Beans and a Mild Tomato Salsa on the side.

Ingredients

CHICKEN

8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI

1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND

5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder

Directions

Make the chicken

Step 1
Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri

Step 2
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

Step 3
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

Step 4
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 5
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 6
Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 7
Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.
 

Grilled Chicken with Chimichurri
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CHICKEN
CHIMICHURRI
SPICE BLEND
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Islay and Olive

Islay and Olive

I see you, dirty-martini drinkers. And I raise you this potent prize from Arkansas bartender Shaun Traxler. It’s a vodka martini— properly called the Kangaroo—gone savory with peaty Scotch and olives four ways. You’ll drop a few pitted green olives into your batch and let them linger, then garnish with some additional frozen ones to keep the mixture cool. Add a little brine and olive oil and you have a luxuriously silky drink, best served damn cold. Note that the olive oil will solidify if you let it hang out in the freezer, so it’s best to add it just before serving.

 

YIELD12 servings

 

INGREDIENTS

8 pitted green olives
1 ½ cups vodka
1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)
¾ cup dry vermouth (such as Dolin)
½ cup water
2 tablespoons olive brine
10 dashes orange bitters
Pinch fine sea salt

 

To serve:

1 ½ teaspoons olive oil
12 lemon twists
12 to 24 green olives (optionally frozen)

 

PREPARATION

At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.)

Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated.

To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.
 

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Canvas Wine Bag Diy

Canvas Wine Bag Diy

Recently, I flew to Dallas for a wine event to teach a workshop of how to make wax canvas wine bags and everyone’s reaction was so positive, I thought I’d turn it into a DIY hostess gift for the blog.

I love gifting wine for parties, etc – especially around the holidays. Who couldn’t use another bottle or two? And this DIY idea makes the gift feel a bit more special and (dare I say) more thoughtful since it incorporates a handmade element.

Aside from gifting these totes with wine, I was thinking it would be fun to craft these at your party and then let the guests take them home as favors, if you’re feeling ambitious. Just throwing it out there! Either way, you can click through for the full tutorial…

 

Canvas Wine Bag DIY

And just in case you’re not big on the leather handles idea, you can skip those last couple of steps and instead, tie on some handmade pom poms or even just rolling the canvas down a couple of times and then tying on a monogrammed gift tag, for something more casual. Between the three options, you have a handful of options to include every personality on your hostess hit list.

Here’s how to make your now canvas wine totes….

Materials:

  • medium to heavy weight canvas (available by the year at art supply stores)
  • sewing machine and thread
  • fabric dye ( – I used royal blue and black)
  • embroidery floss and needle for hand stitching
  • 3/4 inch wide leather strips

Instructions:

1. Start by measuring a piece of canvas for your wine bag, based on the desired size. A good starting point is 28.5 inches long and 7 inches wide (you can measure the width of a wine bottle you have on hand to see if you want to make yours wider or more narrow than mine). And cut with sharp fabric scissors.

2. Once cut, fold the canvas, as shown in photo, and pin vertically, again as shown. I only needed roughly 4 pins because the weight of the canvas was heavy enough to stay in place.

3. Next, at the bottom (folded) end, start by sewing a backstitch to secure the thread, and then sew a straight line all the way to the open end. Be sure not to sew too close to the edge – you’ll probably want to sew your line about a 1/4 inch from the edge. Add another backstitch when you reach the end of the canvas, then cut the thread.

4. Repeat step 3, on the opposite side. Then remove straight pins and cut excess salvage, if needed.

5. While the bag is still inside out, reach inside, find the corners with your fingers and pinch them together. Then use your other hand to secure the two points and create something of a flat triangle, as shown.

6. Measure from the tip to 1.5 inches down, make a mark, and then make a horizontal line across as your guide. Flip over and do the same on the other side. And then pin one of the triangles, so it doesn’t come undone (but don’t pin them together – they’re separate).

7. Start with the triangle that’s not pinned down, sew a straight line across the guide that you made in step 6. Being sure to backstitch at each end. Repeat this process for the other triangle that was pinned. Remove pin and sew line, being sure to backstitch at each end.

8. Using a needle and thread, sew the two triangle corners together. This will keep the bottom flat on the bag and make it even more secure.

9. Line up the seams, then roll back the fabric at the top of the bag 1/2 – 1 inch. Pin down just one section to give you a better idea of where the measurement needs to be and then the roll rest down. Follow that as a guide and adjust as necessary. And then sew and backstitch once again.

11. Turn tote right side out. Next up is dyeing the bag. I do a lot of dyeing projects around here, so I won’t explain the process again…but here’s the step by step tutorial for dyeing if you need a refresher.

12. Once dyed, washed, and dried, you can stop here and add pom poms or a gift tag. OR keep going and add leather straps…. Start by cutting two lengths of leather strap, 8-9 inches long each. Then punch four holes on each side, in the form of a square. See photo for reference.

13. String a needle with embroidery thread and attach the handles to the tote, making sure to run the thread through each hole several times, for security. Cut and double knot string to keep from unraveling.

Canvas Wine Bag DIY

Note: Before adding the leather straps, I actually hand waxed the dyed canvas as well, which helps with making them water-resistnat and a bit more rugged. This process is very easy and I plan to share exactly how to do it in an upcoming post, but decided not to include in this tutorial because it was already pretty lengthy.  Let me know if you have any questions though!

Canvas Wine Bag DIY

 

Hope you liked this DIY idea! Curious to know… What’s the best hostess gift you’ve ever given or received?

For more information on how https://www.savvynana.com can help you with Canvas Wine Bag DIY, please contact us at 808-372-7734, or visit us here:

Savvy Nana

38 Oak Cove Lane Humble, Texas 77346

808-372-7734

Savvy Nana DIY Crafts

Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

 

Prep: 20 mins        Cook: 25 mins        Total: 45 mins        Servings: 2        Yield:2 servings

 

Ingredients:

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
 

Directions:

Step 1
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Step 2
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.

Step 3
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.

Step 4
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.

Step 5
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.

Step 6
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.

Step 7
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

 

Cook’s Note:

I didn’t have any in the garden, but a little fresh tarragon is great in this too.

 

Nutrition Facts

Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition

 

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DIY Waxed Canvas Tool Apron

DIY Waxed Canvas Tool Apron

I got my sewing machine out for the first time in a while this week and put the waxed canvas that I made last week to good use! Since I’m out in my dad’s garage making things for the blog all the time, I thought it’d be a good idea to make myself a tool apron to add a bit of style out there  – and so I have a pencil and hammer within reach at all times instead of having to search everywhere to find one.

What you need:

-Waxed Canvas
-Scissors
-Straight Pins
-Sewing Machine (With a heavy duty needle.)
-Leather
-Rope

How to make it:

-Measure and cut a rectangular piece of waxed canvas that goes almost all the way around your waist.
-Take the top of the canvas and fold down 1/2″, fold again 1/2″ (so the raw edge is hidden) and pin in place. Repeat the same steps with the bottom of the large piece of canvas. Straight stitch about 1/4″ in along both seams to hold in place.
-Repeat these steps with the sides of the canvas.
-Cut a smaller piece of waxed canvas. (Mine was 17″ x 9″ – change this based on the size of your apron.)
-Fold down 1/2″, fold again 1/2″ (so the raw edge is hidden) and pin in place.Straight stitch along top seam.
-Fold each of the other three sides the same way but pin to the larger piece of canvas before sewing.
-Stitch 1/4″ in along these three sides to attach it to the larger piece of canvas – make sure you do not stitch the top closed!
-You can add separate pockets by stitching from the bottom seam up to the top of the canvas pocket.
-Add a small strip of leather to the side large enough to slide a hammer handle into. Make sure you stitch over the leather several times to secure it.
-I used leftover cotton rope as the ties. I cut two 18″ pieces and laid each one across the backside of the top of the apron. I stitched over the rope several times in three places to secure it.

***Make sure you give your sewing machine a thorough cleaning after sewing with waxed canvas.

 

DIY Waxed Canvas Tool Apron

For more information on how https://www.savvynana.com can help you with DIY Waxed Canvas Tool Apron, please contact us at 808-372-7734, or visit us here:

Savvy Nana

38 Oak Cove Lane Humble, Texas 77346

808-372-7734

Savvy Nana DIY Projects

DIY Snack Tin

DIY Snack Tin

Make both the snack tin and the tasty mix that goes inside with just a few easy steps.

I’m pretty sure I got my love for snack food from my dad. My dad always stocks the fridge and pantry with chips and salsa, meat and cheese, or an assortment of nuts. Because there’s always room for a snack! That’s why one of my favorite things to make him for Father’s Day is a delicious snack mix. This sweet and spicy mix is so easy to make you’re going to want to make an extra batch to keep for yourself.

Watch the video and make a batch of this sweet and savory snack mix for all your favorite guys this Father’s Day!

SWEET AND SPICY SNACK MIX RECIPE

adapted from Cooking Light

INGREDIENTS

1/2 cup pecans pieces
1/2 cup unsalted almonds
3 tablespoons brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1 1/2 tablespoons unsalted butter, melted
2 cups tiny pretzels
2 cup crispy rice cereal squares
2 tablespoons maple syrup
1/4 tsp cayenne, optional

SUPPLIES

Metal tin for gifting
Printable sticker paper

DOWNLOAD THE PRINTABLE FATHER’S DAY LABEL

 

DIY Snack Tin

DIRECTIONS

  1. Preheat the oven to 350°. In a small bowl, combine the sugar, half of the thyme, salt, cinnamon, red pepper. Meanwhile, spread the almonds and pecans on a baking sheet and toast in the oven for about 10 minutes. Make sure to use a timer and watch them because nuts burn easily! Once toasted, combine the nuts and  butter in a large bowl. Mix them until the butter melts completely. Then stir in the pretzels, rice squares, and syrup.
  2. Add the sugar mixture to the nut mixture. Spread the nut mixture back on the baking sheet and bake for 10 minutes, stirring the mix half way through baking. Take it out of the oven then add the remaining thyme. Cool completely.
  3. Download the printable Father’s Day labels, print them on adhesive paper, and cut them out. Peel and stick them on the lids of the metal tins and fill up with the snack mix. Now they are ready to gifted!

 

The finishing touch on a handmade gift is always the packaging! Scoop some of the snack mix into a metal tin and add a festive sticker on top. Just print out the free printable label on sticker paper, cut it out, and stick it to the tin lid. It looks so good, he might think you bought it that way. But it can be our little secret. 😉

DIY Snack Tin

For more information on how https://www.savvynana.com can help you with DIY Snack Tin, please contact us at 808-372-7734, or visit us here:

Savvy Nana

38 Oak Cove Lane Humble, Texas 77346

808-372-7734

Savvy Nana Free Patterns