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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Grilled Chicken with Chimichurri
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CHICKEN
CHIMICHURRI
SPICE BLEND
Servings:
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Roast sea bream with fennel, sourdough and preserved lemons

Roast sea bream with fennel, sourdough and preserved lemons

SERVES  2                    HANDS-ON TIME 10 MIN, OVEN TIME 35 MIN

 

Enjoy the classic fresh flavours of this quick and easy sea bream recipe for two with a crisp glass of white wine – it’s a great dish for Friday night as there’s minimal washing up involved.

Alternatively, this Friday fish supper for two will bring the restaurant experience to your dinner table and is indulgent and sophisticated enough for date night.

 

NUTRITION: PER SERVING

             CALORIES    788KCALS
                         FAT    40.5G (4.1G SATURATED)
                PROTEIN    74.5G
CARBOHYDRATES   16G (5G SUGARS)
                      FIBRE   6.7G
                       SALT    3.8G

 

Ingredients:

1 large fennel bulb, sliced (fronds reserved)
4 tbsp olive oil
2 x 450g sustainable sea bream or other round fish such as sea bass, gutted and scaled (see tip)
6 bay leaves
1 large slice sourdough bread, cut into chunks
2 preserved lemons (see Know-how), pith discarded, peel finely sliced, plus 1 tbsp brine
100ml Noilly Prat or other white vermouth
Handful chopped fresh parsley
½ bunch fresh dill, chopped
100g pitted large green olives, roughly sliced (such as halkidiki)
Juice ½ lemon

 

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel slices in a shallow roasting tin or dish big enough to hold the fish. Drizzle with 1 tbsp of the oil, season with salt and pepper, then roast for 15 minutes until starting to soften.

2. Slash one side of each fish 3 times with a sharp knife, then tuck a bay leaf into each slash. Remove the fennel from the oven and scatter the sourdough over it. Sit the fish on top, slashed-side up, then sprinkle with the sliced preserved lemons. Drizzle the fish with the brine, 2 tbsp of the olive oil and the vermouth, then season with black pepper only (the brine and lemons are salty).Return the dish/tin to the oven and roast for 20 minutes or until the flesh is opaque and comes away easily from the bones when you test the fish with the point of a knife.

3. Meanwhile, mix the reserved fennel fronds, parsley and dill with the sliced olives, remaining olive oil and the lemon juice. Spoon the herb/olive mix over the fish and serve with buttered potatoes or more sourdough.

 

delicious. tips

Use the best fish available from your fishmonger on the day. Currently the Marine Conservation Society suggests good quality farmed sea bream are the most sustainable choice.

Preserved lemons have been pickled in brine and add a citrussy boost to dishes. You’ll find them in delis and large supermarkets.

 

 

Roast sea bream with fennel, sourdough and preserved lemons
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Basic Marinara Sauce Recipe

Basic Marinara Sauce Recipe

Are you a fan of hearty Italian cooking? Do you love pizza and pasta? Well we’re big fans of Italian cuisine and pizza and pasta are our favorites, specially those with marinara sauce!

Sure we have our favorite Italian restaurants both here and abroad. But nothing beats home cooking! And a bowl of spaghetti is comfort food at its best.

Pastas and pizza have 2 basic ingredients; dough in the form of noodles or crust, and sauce. So making it at home should be easy, specially since you can buy pasta, crust, and sauces dried, frozen, or bottled from any grocery store. But why settle for boxed sauces (or pasta or crust) when making it from scratch is so simple?

Ok maybe making pizza dough is a bit time consuming and so is making pasta, but the sauces, well that’s pretty easy! (If you want to make homemade pasta check out my review of the Philips Pasta Machine). Marinara

One of the easiest and most versatile sauces is Marinara Sauce. You can use it for pasta, think spaghetti marinara; pizza, think Margherita; sandwiches, think meatball subs; and as a dip, think fried mozzarella sticks!

So today I’ll share my Basic Marinara Sauce Recipe. Believe me it’s super easy!
I use canned Fire Roasted diced tomatoes to give it that homemade taste. Sugar cuts the acidity of all those diced tomatoes so don’t leave it out even if you think it’s weird. And lastly I add some spice with crushed red peppers, yes, the the stuff you sprinkle on your pizza; you can add the tablespoon or more if you like spicy or omit it if you don’t.

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Basic Marinara Sauce Recipe
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Basic Marinara Sauce Recipe
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Ingredients
Servings:
Instructions
  1. Purée diced tomatoes in a blender, you will have to purée in 2 batches
  2. Heat olive oil in large pot
  3. Sautée garlic for about a minute, do not allow them to brown or even burn as it will make sauce bitter
  4. Add Italian seasoning and crushed pepper, mix well
  5. Add puréed tomatoes
  6. Stir in salt, sugar, and bay leaf
  7. Let boil then turn down heat to low
  8. Simmer sauce for about an hour
  9. Serve over pasta or use in pizza and sandwiches, or as a dip
  10. You can brown ground meat then add marinara sauce to make a meat sauce
  11. You can also use it in your favorite pasta dish like Chicken or Eggplant Parmesan and spread it on your lasagnas!
  12. Store in mason jars or sealed plastic containers in the refrigerator for about a week. Or store in freezer safe containers in your freezer for about 3 months.
  13. Whatever you use this Marinara Sauce for, enjoy!
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Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit.   Pancit refers to noodle dishes, and this dish doesn’t have noodles at all.  It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.

Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a  well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.

Today I will give you my version of this dish, I’m sure you will love it.

 

 Soup Ingredients:

30 wontons

1  onion, peeled & sliced thinly

2 cloves garlic, peeled & minced

1 tbsp. cooking oil

10 cups homemade broth

1 tbsp. fish sauce

1 pc. green onions, ends trimmed and chopped

1 cloves fried garlic bits

½ tsp. salt to taste

¼ tsp. pepper to taste

For the Homemade Broth:

3 pounds bone-in chicken parts (wings, thighs)

12-13 cups boiling water

1 onion, peeled & chopped

4 cloves garlic, peeled & minced

1 tsp. pepper corns

1 tbsp. cooking oil

2 pcs. bay leaves

1 tbsp. salt to taste

For the Wontons:

2 pounds ground pork

1 pack (30 pcs.)  wonton wrappers

1 small carrot, peeled and shredded

1 tbsp. soy sauce

½ cup green onions, finely chopped

½ cup water chestnuts, finely chopped

3 cloves garlic, peeled and minced

2 tsp. salt to taste

1 tsp. pepper to taste

 

Directions:

For the Homemade Broth:

Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.

Raise heat to high and add boiling water.

Add bay leaves and peppercorns, season with salt.

Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth.

Allow to cool to touch. Remove meat from bones and shred.

Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.

Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.

For the Wontons:

In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.

For the Final Pancit Molo:

Heat oil in a pot over medium heat.

Then Add onions and garlic and cook until aromatic.

Add broth and bring to a simmer.

Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.

Add wontons and cook for about 8 to 10 minutes or until cooked through.

Add chicken and cook for about 2 to 3 minutes or until heated through.

Divide wontons, shredded chicken and broth into serving bowls.

Top with green onions and fried garlic bits.

Serve hot,

Share and Enjoy!!!


Pancit Molo (Filipino Wanton Soup) Recipe!!!
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Servings
4-6 people
Servings
4-6 people
Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
Homemade Broth
  1. Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
  2. Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
  3. Raise heat to high and add boiling water.
  4. Add bay leaves and peppercorns, season with salt.
  5. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  6. With a slotted spoon, remove chicken pieces from broth.
  7. Allow to cool to touch. Remove meat from bones and shred.
  8. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  9. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
Wonton
  1. In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
  2. Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
Soup
  1. Heat oil in a pot over medium heat.
  2. Then Add onions and garlic and cook until aromatic.
  3. Add broth and bring to a simmer.
  4. Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
  5. Add wontons and cook for about 8 to 10 minutes or until cooked through.
  6. Add chicken and cook for about 2 to 3 minutes or until heated through.
  7. Divide wontons, shredded chicken and broth into serving bowls.
  8. Top with green onions and fried garlic bits.
  9. Serve hot,
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Mechadong Baka (Filipino Beef Mechado)

Mechadong Baka (Filipino Beef Mechado)

Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).

While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.

The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.

Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.

 

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Click here Mechadong Baka ( Filipino Beef Mechado) for recipes! 

 

Ingredients
2 tablespoons vegetable oil
1 medium onion
3 cloves garlic crushed
1 pound stew beef (chuck, round), cut into 1 1/2 inch pieces
1 cup water
1/2 cup tomato sauce
3 tablespoons calamansi or lemon juice
2-4 tablespoons soy sauce
2 bay leaves
1 large potato peeled and cut into 1 inch pieces
1 carrot peeled and cut into 1 inch pieces
Salt and pepper to taste
Steamed rice for serving
Instructions
1. In a large pot, drizzle the oil over medium heat. Once hot, add the onions and cook, stirring occasionally, until softened. Add the garlic and cook until just fragrant, 30 seconds to 1 minute. Add the beef and cook, stirring occasionally, until browned on all sides.
2. Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
3. Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
4. Serve hot with steamed rice.
Mechadong Baka (Filipino Beef Mechado)
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Mechadong Baka (Filipino Beef Mechado)
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