Flattened Chicken with Linguine with Grilled Mushrooms, Lemon and Thyme

Travelling really helps you put things in perspective. Having recently returned from an amazing week visiting friends in Switzerland and then touring around the beautiful Tuscan countryside, we were nonetheless happy to be home! The food in Switzerland was amazing as always, especially the wonderful dairy products. In Tuscany, we were buffeted with a sensory overload from the sight and smells and tastes of the olive groves, lemon trees, vineyards and fields of fresh herbs. Upon reflection on our favorite dining experiences, we agreed that our favorite meals were the simplest ones- those that highlighted the best of the ingredients that were used to prepare the meals. Of course, we have to admit that the scenery adds a lot to the dining experience as well.

Our reward after a 4 hour hike

Everything served at this mountain top family home is grown on their farm. All of the cream, cheese, ice cream etc. is thanks to their cow, "Gloria."

We prepared this meal this weekend to celebrate our homecoming with some of our kids. Grilling the chicken, pears and mushrooms really intensified their flavours. Using lemon, olive oil and fresh herbs in the dished helped to remind us of some of the wonderful meals that we enjoyed in Tuscany, and also to brighten the flavours and take the simple ingredients up a notch. Enjoy!

Flattened Chicken Marinated with Chipotle Pepper Paste

1 4-5 lb chicken

Coarse salt and freshly ground black pepper

 Chipotle Paste:

1/3 cup smoked chipotle peppers in adobo sauce, chopped

2 tbsp olive oil

2 tbsp lemon juice

2 large garlic cloves, pressed through a garlic press

1 tsp honey

To prepare the Chipotle Pepper Paste: It is important to use the garlic press when mincing the garlic in this recipe, since you want the garlic to contribute to the texture of the marinade paste. Combine chopped smoked chipotle peppers, pressed garlic, olive oil, lemon juice and honey in a small bowl.

Preheat barbecue on HIGH for 10 minutes, then reduce to MEDIUM-LOW, by turning off the middle burner(s).

To prepare the chicken, cut out the back and neck of the chicken using kitchen shears. Open up the chickens legs and flatten the chicken, skin side up, in a large baking sheet. Season it inside and out with salt and pepper. Press down firmly on the breast bones to flatten it. Massage the skin to loosen it from the flesh, then pour the paste under the skin and rub to apply paste all over the chicken.

Place the flattened chicken directly onto the grids, over the unlit burners, leaving the outside burners lit at MEDIUM setting.  Close the lid and cook for approximately 40-45 minutes, checking occasionally. Use the meat thermometer to determine when the chicken is finished. The temperature should read 165-170°F (77°C) at the breast. Remove the chicken and let rest, tented with foil, for 10 minutes.

Linguine with Grilled Mushrooms, Lemon and Thyme Sauce

1    lb cremini mushrooms

1        tbsp extra-virgin olive oil

3        sprigs fresh thyme

½   tsp sea salt

1         tbsp olive oil

1        clove garlic, minced

1           1    lemon, zested and juiced

4        sprigs fresh thyme

1    tsp dried red chili flakes

½   cup dry white wine

1 pound linguine

          To finish: 

3       tbsp parmigiano reggiano cheese, freshly grated

          2    tbsp fresh parsley, chopped
          2    tbsp fresh basil, chopped

Freshly ground black pepper, to taste

Preheat barbecue on HIGH for 5 minutes, then reduce to MEDIUM.  Toss cleaned mushrooms with extra-virgin olive oil, fresh thyme and salt, to coat. Spread mushrooms out on a grill topper, then  place on grids of barbecue. Close lid and cook for 5 minutes, open lid and turn the mushrooms. Close lid and grill for 3-4 more minutes, until nicely browned. Remove and set aside for later.

Bring a large pot of salted water to a boil and cook linguine according to instructions on the package.

Meanwhile, in a large sauté pan, heat olive oil and add chopped garlic, thyme, lemon zest and dried chili flakes.  Saute for 3 minutes, until garlic is translucent, then add white wine, lemon juice and grilled mushrooms. Reduce by half, then add ½ cup of cooking liquid from the pasta and reduce by half again.

Dump strained pasta into the sauté pan, with the mushroom mixture. Toss with parmigiano reggiano, chopped parsley and basil and freshly ground black pepper.Drizzle with extra virgin olive oil.

  

Arugula Salad with Grilled Pears and Feta Cheese

2 large pears, cut into quarters

1 lemon

6 cups baby arugula

½ cup greek feta cheese

½ pecans, toasted

Vinaigrette:

2/3  cup extra virgin olive oil

1/3 cup lemon juice, freshly squeezed

1 tsp honey

1 tsp Dijon mustard

½ tsp salt

Clean barbecue grids thoroughly, then brush with vegetable oil. Preheat barbecue on HIGH for 5 minutes, then reduce heat to MEDIUM.

Cut and core pears and brush liberally with lemon juice. Place pear quarters on barbecue, close lid and grill for 5 minutes. Open lid, turn pears and grill for an additional 5 minutes.

Meanwhile, combine ingredients for the vinaigrette in a glass bottle and shake vigourously. Assemble salad by tossing arugula and feta cheese in a salad bowl with the vinaigrette. Plate, then top with grilled pear segments and toasted pecans.

 

Dining under a full moon in Chianti

Tandoori Chicken

The recent discovery of lactose free Greek yogurt has opened up a whole new world in our household.  Thank you Liberté!  This Tandoori Chicken is so delicious on the smoker, and it is very good the next day too. It would be wonderful to pack up for a picnic lunch this summer!

Tandoori Chicken

6 pieces bone-in, skin-on chicken

for the marinade:

1/2 cup plain Greek (lactose free) yogurt

2 tablespoons fresh lemon juice

1 tablespoon garlic, minced

1 tablespoon ginger root, peeled and grated

1 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

½ teaspoon turmeric

¼ teaspoon hot smoked paprika

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

1 teaspoon salt, or to taste

Fresh cilantro sprigs for garnish

Combine all marinade ingredients in a small bowl.  Arrange the chicken pieces in a shallow glass dish, and spoon the marinade over top.  Turn the chicken and coat the other side as well.  Cover and refrigerate 6 hours or overnight. 

Light the smoker, and set to 2 and 2 for a constant temperature of 275°F.  Fill the diffuser pan with hot water.  Replace the grids, and place the chicken on the grids.  Smoke for 2-3 hours.  Remove the water pan, and smoke for another hour, or until the skin is crispy.

Chandani Style Potatoes, Green Peas, Spinach and Tomatoes

My cousin Janacca’s friend Kristin Jarden wrote the original Vegetarian version of this recipe. We used chicken stock and added a few handfuls of baby spinach, but to keep it vegetarian, simply substitute water or vegetable stock.

4 medium potatoes

3 medium tomatoes

2-3 tablespoons olive oil

1 ½ teaspoons cumin seeds

2 teaspoons ginger, minced

1 tablespoon ground coriander

1 teaspoon turmeric

1 jalapeno pepper, minced

1 teaspoon salt

3 cups chicken stock

2 cups baby green peas (frozen)

3 cups baby spinach

2 tablespoons fresh coriander, minced

Peel the potatoes and cut them into 1 inch cubes.  Peel and coarsely chop the tomatoes.

Heat the olive oil in a skillet and drop in the cumin seeds.  When they sizzle, add the ginger and sauté for 20 seconds.  Stir in the coriander, turmeric and jalapeno.  Add the tomatoes and salt, and sauté until the sauce is quite smooth, about 5 minutes.  Add the potatoes and chicken stock and bring to a boil.  Loosely cover the pan, reduce heat, and keep at a lively simmer for 20 minutes, or until the potatoes are tender.  Add the peas, and cook for 3 minutes, or until heated through.  Add the spinach and turn with tongs in the sauce until wilted.  Remove from heat and garnish with cilantro. 

Chinese Chicken and Stir-Fried Summer Vegetables

Chinese Tea Smoked Chicken

This recipe was inspired by Cecilia Chiang’s book The Seventh Daughter.  Cecilia uses a wok to steam and smoke the chicken, but it is easy to do both in the Broil King Keg, and there is a lot less smoke in your kitchen!

One day before serving, season the chicken as follows:

1  4-pound chicken

½ teaspoon five-spice powder

1 ½ teaspoons kosher salt

1 teaspoon ground white or Sichuan pepper

Rinse and pat dry the chicken.  Using a sharp knife cut along the backbone and flatten the chicken.  Mix the spices together in a small bowl, and season the bird all over with the spice blend.  Wrap well and refrigerate overnight.  At the same time, using a vegetable peeler, remove the zest from an orange and lay the slices on a rack to dry overnight.  Place extra dried zest in an airtight container and freeze for later use.

The next day, light the Broil King Keg, and fill the diffuser pan with water.  Place the grids on the lowest level above the water pan, and lay on the grids:

1 bunch halved scallions

Thinly sliced, unpeeled ginger-root, about ½ cup

Place the chicken on top of the scallions and ginger-root, and maintain a temperature of 300°F for 1 ½ hours.

In an aluminum pan, combine:

1/3 cup black tea (we used organic black blueberry tea)

1/3 cup white rice

½ cup brown sugar

4 slices dried orange peel

Lift the chicken from the grids, and remove the drip pan.  Replace it with the foil pan filled with the tea mixture.  Replace the chicken, and set the temperature to about 325°F.  Continue to cook for about ½ hour or until the meat is cooked through.  Test for doneness with a meat thermometer. 

Stir-Fried Garden Vegetables

We used all the vegetables that were ready in the garden today:

2 tablespoons canola oil

1 shallot

2 small cloves garlic

1 jalapeno pepper

Yellow pepper

Small bunch scallions

1 head broccoli, cut into florets, and stems sliced

Handful green and purple beans

Handful sugar snap peas

Handful fresh baby kale

Handful cilantro leaves and stems

For the Sauce:

½ cup chicken stock

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

1 teaspoon honey

½ teaspoon asian chili sauce

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon cold water

In a large wok or skillet, heat the canola oil over MEDIUM HIGH.  Add the garlic, shallot, peppers, and scallions and stir for 30 seconds.  Add the broccoli and beans, toss with the oil, add a few tablespoons of water and cover to steam for 1 minute.  Add the snap peas, stir for another minute, then add the kale.

Combine all the sauce ingredients, and add to the wok.  Stir until thickened and until the vegetables are all tender-crisp.  Remove from heat and sprinkle with cilantro. 

Serve hot with basmati rice and sliced chicken.