Sunday, April 28, 2013

Lebanese Garlic Grilled Chicken

Time of the year for grilling again so I'm pulling out the recipes that look good for the fire. This is an adaptation of a recipe from The Mediterranean Diet Cookbook by Nancy Harmon Jenkins. Hers calls for a couple of chicken breasts but since I don't like buying anything less than a whole chicken and the time to make a whole bird is the same as some parts with the resulting leftovers always a great deal, I used a whole chicken that I cut into parts.

Garlic lemon olive oil paste for marinade

Chicken after separating into its parts

Marinating the bird

Off the grill and ready to serve

1 whole chicken cut into breasts, thighs, wings, and legs

4 garlic cloves, peeled
1 teaspoon salt
1/2 cup juice squeezed from lemons
3/4 high-quality extra-virgin olive oil
1 teaspoon pimenton, agridulce (sweet)
freshly ground black pepper
Put the cut chicken parts into a large bowl.
For the marinade, pound the garlic cloves with the salt into a paste. Add the lemon juice, oil, and pimenton stirring to combine into a fluid paste.
Pour the marinade over the chicken then put into a Ziplock bag to sit in the frig for at least a couple of hours or overnight.
Heat a grill, oil the grate liberally, then place the parts on the hot grate. Total cooking time should be about 25 minutes, during which you should turn the parts at least once to cook thoroughly.

When the chicken is done, remove from heat and allow to sit covered with foil for about 10 minutes prior to serving.

Saturday, April 6, 2013

Rock Fish with Walnut-Pistachio Crust

Siren SeaSA has yet to not amaze us with the delicious quality of the biweekly drops we get. This time it was black gill rock fish fillets, four large ones to be exact. I found a recipe on which to base our meal from a fellow blogger's post down in Los Angeles that looked to be a perfect suggestion and it was indeed. It just so happened that we were planning to use the same accompanying side dishes so all the better to check it out. It's a simple preparation of an egg wash on the fillets to hold a nut crust and a bit of seasoning, cooked at fairly high heat for only a few minutes.

Raw walnuts and pistachios chopped together

What fish doesn't love dill?

Gorgeous fillets fresh from the ocean

Crusting the fillets

In the pan

Looks pretty good, doesn't it? Tasted great too.

1/3 cup walnuts, chopped finely in a food processor
1/3 cup raw unsalted pistachios, chopped finely in a food processor
1 egg
4 rockfish fillets
kosher salt
fresh-cracked black pepper
2 tablespoons grapeseed oil
juice of 2 lemons
fresh dill, chopped coarsely, for garnish

Put the nuts into a food processor and chop finely but well short of becoming a powder, you'll be using this as a crust for the fillets. Pour the chopped nuts onto a large plate.

Crack an egg into a bowl and beat well.

Season the fillets. Dip each one into the egg to cover completely then coat with the chopped nuts and put aside to do the remaining fillets.

Heat a large skillet over a medium-high heat. Add the oil. When the oil is hot add the fillets in batches so that the skillet is not over-crowded. Cook until the nut crust has colored well without burning. Turn over and cook until the fish just starts to flake. The entire cooking should only take a few minutes. Remove to a plate while you finish the remaining fillets.

Season with lemon juice and garnish with dill.