The Epicurious Cookbook (24 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
5.
Place the chicken skin side down on the grill. Place the foil-wrapped bricks or a cast-iron skillet atop the chicken (if using bricks, position 1 brick over the top half of the chicken and 1 brick over the bottom half). Cover and grill until skin is crisp and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn the chicken. Replace the bricks or skillet and cook, covered, until the chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
Place the chicken skin side down on the grill. Place the foil-wrapped bricks or a cast-iron skillet atop the chicken (if using bricks, position 1 brick over the top half of the chicken and 1 brick over the bottom half). Cover and grill until skin is crisp and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn the chicken. Replace the bricks or skillet and cook, covered, until the chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
6.
Meanwhile, place a whole orange on the grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.
Meanwhile, place a whole orange on the grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.
“This is a really nice recipe for grilled chicken, and very easy to prepare in advance for a weekday dinner.”
Happybaker1, Milwaukee, Wisconsin
do ahead:
The
MARINADE
can be made 1 day ahead. Keep chilled.
southwestern lime chicken
with ancho chile sauce
with ancho chile sauce
Tender chicken shot through with a simple marinade and livened with a spicy-sweet Tex-Mex sauce works well for a casual dinner party or a regular old Wednesday night. This dish, originally from Golden Annie’s in Frisco, Colorado, can be prepared in advance, although don’t worry if you only have time to let the chicken marinate a few hours.
YIELD: MAKES 8 SERVINGS
½ cup fresh lime juice
6 tablespoons soy sauce
¼ cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1½ teaspoons chili powder
½ teaspoon cayenne
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chile Sauce (recipe follows)
Special equipment: Gas or charcoal grill
1.
Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
Combine the lime juice, soy sauce, oil, sugar, herbs, garlic, chili powder, and cayenne in a medium bowl; whisk to blend. Place the chicken in a 13 by 9-inch glass baking dish 2 inches deep. Pour the marinade over. Cover and refrigerate overnight, turning occasionally.
2.
Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.
Prepare a grill to medium-high heat. Remove the chicken from the marinade and grill until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken piece; cover the grill and cook until the cheese melts, about 2 minutes. Transfer the chicken to plates. Serve with Ancho Chile Sauce.
ancho chile sauce
YIELD: MAKES ABOUT 1¼ CUPS
3 ancho chiles, stemmed, seeded, and torn into pieces
2 tablespoons fresh lime juice
½ cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
½ teaspoon ground cumin
1.
Place the chiles in a medium metal bowl. Pour enough boiling water over the chiles to cover. Let stand until soft, about 30 minutes. Drain, reserving ½ cup of the soaking liquid.
Place the chiles in a medium metal bowl. Pour enough boiling water over the chiles to cover. Let stand until soft, about 30 minutes. Drain, reserving ½ cup of the soaking liquid.
2.
Purée the chiles, 3 tablespoons soaking liquid, and the lime juice in a blender until smooth. Transfer to a small bowl. Whisk in the mayonnaise, brown sugar, oregano, rosemary, and cumin. Season to taste with salt and pepper.
Purée the chiles, 3 tablespoons soaking liquid, and the lime juice in a blender until smooth. Transfer to a small bowl. Whisk in the mayonnaise, brown sugar, oregano, rosemary, and cumin. Season to taste with salt and pepper.
“I don’t use the melted cheese on top, as I typically serve with halved bell peppers that I grill and melt pepper Jack cheese in them.”
A cook, San Diego, California
deviled fried chicken
“Deviled” is just a Southerner’s way of saying “don’t forget the spice.” If you like deviled eggs, you’ll probably love deviled chicken, marinated in a blend of buttermilk, cayenne, and dry mustard, then coated and fried. Like most good things that come out of the South, this recipe demands a leisurely pace. You’ll want to marinate the chicken for at least a day, and then allow the chicken to rest in the seasoning for about an hour prior to frying. This is a supremely portable and packable recipe, since the chicken is delicious either hot or cold.
YIELD: MAKES 4 SERVINGS
2 cups buttermilk
¼ cup Dijon mustard
2 tablespoons onion powder (with green onion and parsley)
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2½ teaspoons ground black pepper
1 (3- to 3¼-pound) chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
About 5 cups peanut oil, for frying
Special equipment: Deep-fry thermometer
1.
In a 1-gallon resealable plastic bag, mix the buttermilk, mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon pepper. Add the chicken pieces. Seal the bag, eliminating air. Turn the bag to coat the chicken evenly. Refrigerate at least 1 day and up to 2 days, turning bag occasionally.
In a 1-gallon resealable plastic bag, mix the buttermilk, mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon pepper. Add the chicken pieces. Seal the bag, eliminating air. Turn the bag to coat the chicken evenly. Refrigerate at least 1 day and up to 2 days, turning bag occasionally.
2.
Whisk the flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, and 1½ teaspoons pepper in a 13 by 9-inch glass dish. With marinade still clinging to the chicken pieces (do not shake off excess), add the chicken to the flour mixture, turning to coat thickly. Let the chicken stand in the flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
Whisk the flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, and 1½ teaspoons pepper in a 13 by 9-inch glass dish. With marinade still clinging to the chicken pieces (do not shake off excess), add the chicken to the flour mixture, turning to coat thickly. Let the chicken stand in the flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
3.
Pour the oil to a depth of 1¼ inches into a 10- to 11-inch pot. Attach a deep-fry thermometer. Heat the oil over medium-high heat to 350°F. Add 4 pieces of chicken, skin side down. Reduce the heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280° and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn the chicken over. Fry 7 minutes. Turn the chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using the same spoons, transfer the chicken to a large rack set on a baking sheet.
Pour the oil to a depth of 1¼ inches into a 10- to 11-inch pot. Attach a deep-fry thermometer. Heat the oil over medium-high heat to 350°F. Add 4 pieces of chicken, skin side down. Reduce the heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280° and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn the chicken over. Fry 7 minutes. Turn the chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using the same spoons, transfer the chicken to a large rack set on a baking sheet.
4.
Reheat the oil to 350°F. Repeat frying with the remaining 4 pieces of chicken. Serve the chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
Reheat the oil to 350°F. Repeat frying with the remaining 4 pieces of chicken. Serve the chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
“Be sure to remove any fried bits of coating that may be left in the oil before adding the next batch of pieces. Otherwise the excess batter bits will burn and/or stick to the chicken pieces as they fry. Serve with coleslaw, potato salad, and homemade cherry pie for a Southern feast.”
Aldodson, Franklin, Kentucky
coffee-rubbed cheeseburgers
with texas barbecue sauce
with texas barbecue sauce
Coffee and burgers are not your everyday combination, but you’ll be surprised at the depth and complexity that freshly ground beans deliver when combined with brown sugar, pepper, coriander, and oregano. Bacon, along with the smoked cheese, is added to the patties while they finish up on the grill. Spoon on the Texas Barbecue Sauce, and crack open a brew.
YIELD: MAKES 8 SERVINGS
FOR COFFEE RUB
1 tablespoon freshly ground coffee powder
2 teaspoons (packed) light brown sugar
2 teaspoons freshly ground black pepper
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon fine sea salt
FOR BURGERS
8 slices applewood-smoked bacon
1 pound ground chuck, preferably grass-fed
1 pound ground sirloin, preferably grass-fed
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger buns
8 slices red onion
8 slices ripe tomato
Texas Barbecue Sauce (recipe follows)
Special equipment: Gas or charcoal grill
MAKE COFFEE RUB
Mix all the ingredients in a small bowl.
MAKE BURGERS
1.
Cook the bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix the chuck and sirloin in a large bowl. Form the meat into 8 patties, each 3 ½ to 4 inches in diameter and ⅓ to ½ inch thick. Using your thumb, make a slight indentation in the center of each burger.
Cook the bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix the chuck and sirloin in a large bowl. Form the meat into 8 patties, each 3 ½ to 4 inches in diameter and ⅓ to ½ inch thick. Using your thumb, make a slight indentation in the center of each burger.
2.
Prepare the grill to medium-high heat. Sprinkle 1 teaspoon coffee rub on the top side of each burger. Place the burgers rub side down on the grill rack. Grill until slightly charred, about 4 minutes; turn.
Prepare the grill to medium-high heat. Sprinkle 1 teaspoon coffee rub on the top side of each burger. Place the burgers rub side down on the grill rack. Grill until slightly charred, about 4 minutes; turn.
3.
Place 2 bacon halves atop each burger. Cook 3 minutes.
Place 2 bacon halves atop each burger. Cook 3 minutes.
4.
Top each burger with 1 cheese slice. Cover grill and cook until the cheese melts, about 1 minute longer.
Top each burger with 1 cheese slice. Cover grill and cook until the cheese melts, about 1 minute longer.
5.
Place the burgers atop the bottom halves of the buns. Top with the onion and tomato slices. Spoon a dollop of barbecue sauce over and cover with bun tops. Serve, passing additional sauce alongside.
Place the burgers atop the bottom halves of the buns. Top with the onion and tomato slices. Spoon a dollop of barbecue sauce over and cover with bun tops. Serve, passing additional sauce alongside.
“I used organic, grass-fed beef and smoked Gouda. Family devoured them. For the sauce, I used just a bit of chipotle hot sauce, as we like flavor, not heat. Then I let the sauce sit on superlow heat for an hour or two. Fantastic.”
Wdm
do ahead:
The
COFFEE RUB
can be made 1 week ahead. Store airtight at room temperature.
The
BACON
can be cooked and the
BURGERS
can be formed 8 hours ahead. Cover separately and chill.
texas barbecue sauce
YIELD: MAKES ABOUT 1⅓ CUPS
1 tablespoon butter
1 garlic clove, minced
1 cup ketchup
⅓ cup (packed) light brown sugar
⅓ cup Worcestershire sauce
¼ cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo, minced with seeds
¼ teaspoon cayenne
Melt the butter in a medium saucepan over medium heat. Add the garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to a boil. Reduce the heat to medium-low; simmer until reduced to 1⅓ cups, stirring occasionally, about 15 minutes. Season with salt and pepper.
do ahead:
The
SAUCE
can be made 1 week ahead. Cool slightly, cover, and chill.
coleslaw
No summer barbecue would be complete without a big bowl of creamy, tangy coleslaw. Use the Texas Barbecue Sauce above for a touch of Southwestern flavor.
YIELD: MAKES 12 CUPS
1 cup mayonnaise
6 tablespoons cider vinegar
6 tablespoons barbecue sauce
3 tablespoons sugar
12 cups (lightly packed) shredded green cabbage (about 2 small heads)
Mix the mayonnaise, vinegar, barbecue sauce, and sugar in a large bowl. Mix in the cabbage. Season with salt and pepper. Chill at least 1 hour.
Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce
dominican chimichurri burgers
These multispiced patties are a step up from basic backyard burgers, infused with a laundry list of herbs and chopped veggies. Grab a handful of napkins and prepare for a messy masterpiece.
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