Our Favorite Cilantro-Grilled Chicken Marinade

cilantro chicken to post

Cilantro lovers take note….this may just be your go-to marinade for summer 2013.  Use it on any cut of chicken (here I’ve simply used boneless, skinless chicken breasts), marinate for at least 2 hours…more is better….and grill.  Easy and fabulous…perfect summertime fare.

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leaves from one bunch fresh cilantro (about 1 cup)

2 inch piece of fresh ginger root, peeled and chopped

1 tablespoon asian fish sauce

2 tablespoons soy sauce, regular or gluten free

2 tablespoons fresh lime juice

2 tablespoons light brown sugar

1/2 teaspoon red pepper flakes

2 cloves garlic, peeled and chopped

1/2 cup olive oil

salt and pepper to taste

Place all ingredients in a blender and pulse 6-8 times or until blended.  Taste and add salt and pepper if desired.  Use as a marinade for chicken or pork.

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Slow Roasted Salmon with Shallots, Dill, Tarragon and Parsley

salmon to post 3

I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin.  Excellent dish, and I’ll post that whole recipe soon.  But her method of roasting salmon in a slow oven over a pan of water became one of my favorites. It’s quite foolproof and great straight out of the oven but also at room temperature or even cold.

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2 pounds wild salmon, skin on, bones removed

1 lemon

1/2 cup finely diced shallots

2 tablespoons minced fresh dill

2 teaspoons minced fresh tarragon

1/4 cup minced flat-leaf parsley

kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250 degrees and place a shallow pan of water on the bottom rack.

Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.

Place the salmon, skin side down, on a baking sheet and season with 2 teaspoons kosher salt and some freshly ground black pepper.  Smear about a third of the herb mixture on the fish and turn it over.  Slather the skin side of the fish with the remaining herb mixture and season with a little more salt and pepper.

Place the salmon on a wire rack set on a baking sheet, or in a roasting pan.  Bake the salmon about 25 minutes, until medium rare, or medium. To check if the salmon is done, peek between the flakes.  If it doesn’t separate into flakes, it’s not ready yet.

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Little Roasts of Boneless Chicken with Rosemary, Garlic and Lemon

more chicken to postThis technique, adapted from Fine Cooking September 2008, for roasting boneless chicken breasts produces wonderfully tender, well seasoned meat.  You’ll need an even number of boneless breasts with the skin on.  Since I rarely see this combination prepackaged, I  buy split breasts and cut the meat off the bone (as directed in recipe) reserving the tenderloins to make chicken fingers.  Of course, the butcher at your local grocery store can do that for you… which would make this a very simple dish to prep. This is a great dinner party main course because it needs to be prepped a whole day ahead.  And to dress it up, serve with this excellent Apple and Fig compote.

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4 Tbs. fresh rosemary leaves, minced
6 medium cloves garlic, minced

zest of one large lemon

Kosher salt and freshly ground black pepper
6 bone-in, skin-on split chicken breasts
2 Tbs. olive oil

Salt and coarse-ground pepper

In a small bowl combine the rosemary, garlic, lemon zest, 2 tsp. salt, and 1 tsp. pepper.

Cut the chicken breasts away from the bones, leaving the skin intact. With a paring knife, cut out the white tendon on the underside of each breast and reserve for another use. Rub the rosemary-garlic mixture all over the chicken, including under the skin, taking care to keep the skin attached to the meat. Stack two breasts so that the skin faces outward and each breast’s thicker rounded end is on top of the thinner tapered end of the other. Tie the breasts together with butcher’s twine, forming a little roast. Repeat with the remaining 2 breasts. Reposition any skin that may have bunched up while tying and season the roasts all over with 1 tsp. salt and a few grinds of pepper. Put the roasts on a rack over a small baking sheet and refrigerate, uncovered, overnight.

Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Serves 6-8

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chicken roast to post

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