Tuesday, June 23, 2015

Herb-marinated Chicken

A twist on a Jamie Oliver recipe that looked to be a suitable dish to add to a family dinner when we were up in Portland, OR last week, this was easy to make with superb results. I left any salting to be done at the table as there was a wide array of tastes seated and I wanted to play it safe. We made 3 chickens in all but I'm displaying the recipe for only one.

1 whole chicken, cut into 10 parts (leg, thigh, wing, half-breasts)
1 lemon very thinly sliced
1 tablespoon minced lemon peel

leaves of 1 bunch fresh rosemary, smashed to release flavor
1 head garlic, peeled and smashed
1 cup extra-virgin olive oil
Fresh-cracked pepper

Add marinade ingredients to a large bowl. Dip chicken parts into the marinade and while dripping wet, add them into a large ziplock bag. Seal tightly and put into the refrigerator for about 2 hours.
Heat oven to 425F°. Take the marinaded chicken out and place the parts evenly spaced in a large casserole. Put the casserole into the heated oven and cook for about 20 minutes. Open the oven, remove the casserole for bit to drape the slices of lemon over the meat and sprinkle it with the minced peel. Return to the oven for another 10 minutes or until the internal temperature of the meat reaches about 160F°.
Remove the casserole from the oven, tent with foil, and allow the meat to rest for about 5 minutes before serving.
Pass salt to those who want to further season the chicken.

Simple and delicious, but then that's the way I'm always describing recipes.

Friday, June 12, 2015

Clams with Garlic

Another fabulous dinner thanks to the wonderful folks at SirenSeaSA (thanks Anna!) and their amazing seafood subscription service. This week we got clams from and decided to go all old-school Italian on those delicious little shells with a recipe from a fantastic book, The Country Cooking of Italy, I picked up last year at Powell's Books in Portland.
The recipe in the book only includes the clams, we added the pasta.

24 manila clams, scrubbed and de-bearded
6 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
2 tablespoons fresh flat-leaf parsley, minced
1 cup dry white wine
2 tablespoons brandy, preferably Italian
several slices of fresh crusty bread
1/2 pound linguine

several twigs fresh flat-leaf parsley
drizzle of extra-virgin olive oil

Clean the clams, discard any that will not close within a minute after tapping lightly.
Boil 4 quarts of salted water in a large pot. When at a full boil, add the linguine and cook to 2 minutes short of the instructions on the box.

While the pasta is cooking, prepare the clams.
In skillet large enough to hold the clams, add the olive oil and heat over a medium-high flame. Add the minced garlic and parsley and cook until soft, about 1 minute.
Add the clams and shake the skillet to redistribute them.
Add the wine and brandy and allow them to simmer uncovered enough to burn off the alcohol, about 2-3 minutes.
Cover the pan, reduce the heat to medium-low, shake the pan again. Cook for 3 minutes or until all of the clams have opened. Discard any of the clams that have not opened. 
When the pasta is done, drain in a colander than add to the skillet with the clams to finish cooking for a minute or so.

Serve with crusty bread, toasted or un-toasted as you prefer.

The clams are delicious but the liquid is absolutely divine, be sure to dip bread to get at it.