Piri Piri Chicken

The first time I tried piri piri anything was when I lived in South Africa.  There was a fast-food chain named Nandos and piri piri chicken was their specialty.  A West African red chili pepper, piri piri is commonly used in African, Portuguese and Brazilian cuisines.   Extremely spicy - one of the hottest chili peppers, according to the scoville scale - this piri piri chicken is not for the faint of heart.  But I think some things are just worth the suffering.

Piri Piri Chicken Recipe

Ingredients:

1 chicken, spatchcocked

Everyday Spice Blend

1 piece of ginger, thinly sliced

3 scallions, sliced

piri piri sauce, recipe below

Preparation:

Season chicken with Everyday Spice Blend.  Brush with half of the piri piri sauce.  Sprinkle with the ginger and scallions.  Marinate in the refrigerator overnight or at least 4 hours.

Cook the chicken on an outdoor grill or broil in the oven.  As it cooks, turn the chicken and baste it with the remaining sauce.  Remove the chicken from the grill or roasting pan.  Check for doneness with a meat thermometer - 180 degrees in the thigh or 165 degrees in the breast.

Piri Piri Sauce Recipe

Ingredients:
6 piri piri chili peppers (can substitute with 2 Tablespoons dried Thai chili peppers)

1/4 cup cider vinegar

5 cloves garlic

1/2 teaspoon cayenne (or 1 teaspoon paprika, for less heat)

1/2 teaspoon kosher salt

1 Tablespoon chopped parsley, optional *

1/4 cup olive oil

Preparation:

Mix all ingredients, except olive oil, in a food processor until smooth. 

Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.  For longer storage, seal in a jar and keep in the fridge up to a month.

*Use of parsley could result in a greenish-colored sauce

Country Pâté With Herb Mustard

I did not realize how lazy I had become until my local gourmet food market stopped carrying my favorite country pâté.  I used to make it all the time, but somewhere along the way convinced myself it was easier to let someone else make  it for me.  Why not?  So imagine my surprise when I discovered a few weeks ago that it was being removed from their “most favored foods” list.  Time to dust off my old recipe.

Country Pâté Recipe

Ingredients:

3/4 pound ground veal

3/4 pound ground chicken

1/2 pound ground bacon

1/2 pound ground pork fat

1/2 cup bread crumbs

2 teaspoon freshly gound pepper

1 teaspoon kosher salt

1 teaspoon cardamom

4 cloves minced garlic

1/2 cup cognac

4 eggs, lightly beaten

1 minced onion

1/2 cup black walnuts or pistachios, coarsely chopped

sliced bacon, as needed, to line terrines

Preparation:

Combine chicken, veal, pork, bacon and bread crumbs in a mixing bowl.  Combine pepper, salt, cardamom, garlic, cognac, eggs, onion and nuts in another bowl.  Stir both mixtures together until well blended.  Set aside.

Line two (2) 9X5 or three (3) 3-1/2X 5-1/2 terrines with bacon slices.   Allow enough bacon to hang over sides to cover meat mixture when terrine is filled.   Divide mixture evenly among the terrines and finish covering with the bacon slices.  Cover terrines with foil and put in a baking pan half-filled with boiling water.  Bake for 2 hours, or until internal temperature reaches 140º.  Remove from oven.

Place weights (can be bricks covered with foil) on the top of pâté and refrigerate overnight or, up to 2 days.  Unmold and serve at room temperature with herb mustard.

Herb Mustard Recipe:

1-1/2 cup dijon mustard

1 teaspoon parsley, chopped

1/2 teaspoon tarragon, dried

1/2 teaspoon thyme, dried

1/2 teaspoon basil, dried

1/2 teaspoon oregano, dried

1 clove garlic, minced

kosher salt

fresh ground pepper

1/2 teaspoon lemon juice

Mix all ingredients together and refrigerate.

Summer Vegetable Tian

As summer comes to an end, many of us vegetable gardeners are running out of  preparation ideas for our bounty.  A tian, the French word used to describe an oval-shaped shallow earthenware casserole, also refers to the finished food it contains.  Originating in Provence, the tian showcases a variety of layered and baked zucchini, squash, tomatoes plus herbs.  You can even include eggplant if you desire.  This is a refreshing accompaniment to summers’ light entrees.

Summer Vegetable Tian Recipe

Ingredients:

1  cup olive oil, plus more for the pan

1/2  large yellow onion

1  red bell pepper, seeded and cut into thin strips

5  cloves garlic, minced

kosher salt and pepper, to taste

3  small zucchini, cut into 1/8” rounds

2  small yellow squash, cut into 1/8” rounds

1  medium eggplant, cut into 1/8” rounds

1  teaspoon fresh rosemary, finely chopped

1  teaspoon fresh thyme, finely chopped

1  pound plum tomatoes, cut into 1/8” rounds

1/2  cup  pecorino romano cheese

fresh thyme, for garnish

Preparation:

Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.

In a fry pan over medium heat, warm 5 tablespoons of the olive oil. Add the onion and saute until translucent, about 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.

In a bowl, combine the zucchini, squash, eggplant, 1/2 cup of the olive oil, rosemary, thyme, salt and pepper.  Stir to coat evenly. Arrange the zucchini, squash, eggplant and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 tablespoons of olive oil and bake for 35 to 45 minutes.

Remove from the oven and sprinkle with the thyme leaves. Let stand for 10 minutes before serving. Serves 6.

NOTE:

Unlike a gratin, a French tian does not include cheese or bread crumbs. However, the Italian version is finished with grated romano or parmigiano cheese and broiled until brown.

Country Peach Tart

I live in the heart of South Carolina’s peach country; and during this time of the year we have an abundance of peaches available to us.  You can not drive Highway 25  without passing what seems like hundreds of peach stands and twice as many signs directing you to them - as if there was any chance you might miss them.  This is also that time of year when you start to run out of ideas of what to do with peaches, after you have canned, pickled, frozen, baked, grilled and eaten yourself sick.  So when I hosted a dinner party a few days ago and was pondering a dessert, the first thing that came to mind was the classic Country Peach Tart.  Okay, maybe the first thing that came to mind was a peach cobbler, but it was over 100 degrees outside and I was thinking “lite and easy.”

Many thanks to Mark Kelly at Lodge Cast Iron for providing the perfect cooking and serving vessel for this dessert.  By the way, as I mentioned in a previous posting, this cast iron griddle makes perfect crepes as well!

Country Peach Tart Recipe

Ingredients:

1 12-inch pie crust

4 large, ripe peaches, pitted, halved and sliced

4-5 tablespoons peach preserves
2 tablespoons water

2 tablespoons brown sugar

1 teaspoon cardamom

2 tablespoons butter, optional

2 tablespoons cream, or milk

2 tablespoons sugar

Preparation:

Preheat oven to 400F. Combine peach preserves and water, and warm on low heat until spreadable.  Let cool slightly.  Toss peaches with brown sugar and cardamom.

Roll out chilled dough to make a circle about 12 inches in diameter. Place on a baking sheet* and coat evenly with preserves to about 2 inches from the edge. Mound peach slices on dough, leaving a 2-inch border of dough around the peaches. 

Fold the dough up over the peaches forming a nest, but leaving the center exposed. Brush the exposed crust with cream and sprinkle with sugar. Bake 30 minutes in preheated oven, then allow to cool at least 10 minutes before serving.


*  I used a Lodge Cast Iron Griddle for this application.

Chicken Salad Revisited

I have to admit I have not eaten chicken salad in years.  Maybe it is because it seems to have disappeared from most lunch menus. On the rare occasion it is offered, it usually contains mayo; and I am allergic to eggs.  As I reflected on what I like and do not like about chicken salad, I started from scratch and am pleased to offer this recipe.  The oil and vinegar dressing is lighter than mayo, and is especially refreshing for summer.  The currants provide a touch of sweetness without the use of sugar; and the pecans add crunch and texture.

Chicken Salad Recipe

Ingredients:

1 roasted chicken, shredded 

2 shallots, chopped

2 Tablespoons tarragon leaves, chopped

1 Tablespoon thyme leaves, chopped

1 celery rib, chopped

1 cup pecans, chopped

1/2 cup currants

1/4 cup white wine vinegar

1/4 cup olive oil

1 tablespoon dijon mustard

kosher salt

fresh ground pepper

6 large tomatoes

red leaf lettuce, for plating

Preparation:

Mix all ingredients, except tomatoes and lettuce, in a large bowl.  Cut the tops off the tomatoes and scoop out the insides.  Fill each tomato with a large scoop of the chicken salad.

Serves 6.

Croque Monsieur - It's Not Just a Sandwich

Leave it to the French to turn something as simple as a sandwich into a unique mouth watering experience.  The Croque Monsieur, which means crisp mister, is a classic in Parisian cafes and throughout France.  The Croque - as it is referred to - is simply a ham and cheese sandwich fried in butter.  So you are probably wondering what makes it so special.  It’s the frying in butter that transforms this sandwich into a golden brown delight oozing with warm melted cheese.

There are as many variations on the Croque Monsieur as there are methods of preparing it.  Serve it with a fried egg on top and it becomes a Croque Madame.  Add turkey or chicken and you have a Monte Cristo.  Though not the original recipe, some like to serve it with  Béchamel sauce on top.  I prefer to prepare it the traditional way - why mess with a good thing.

Croque Monsieur Recipe

Ingredients:

1 Crusty French Boule (round French loaf)

8 slices baked ham

4 slices Gruyere cheese (or Emmentaler)

dijon mustard

butter

Preparation:

Slice the bread loaf, if not already sliced. For each sandwich, spread dijon mustard on one side of two slices of bread. Add 2 slices of ham and 1 slice of cheese per sandwich. Butter the outside of the sandwich on both sides.
Heat a large skillet, coated with cooking spray, on medium-high heat. Add sandwich(es) and cook for 3-4 minutes on each side or until golden brown.
Makes 4 sandwiches.

Blueberry Swirl Ice Cream

I have  a neighbor, Terry Bibeau, who makes some of the yummiest desserts you have ever tasted.  Last weekend - amid our over 95 degree temperature - I received a telephone call from a different neighbor summoning me to Terry’s house. My first thought was that there was some sort of crisis. I get there only to find him pigging out on ice cream - with a strong suggestion that I might want to blog about it.  (I just love having my very own scouts)!  After a little independent research of my own, I deemed this recipe worthy of passing on.   You’ll be interested in the unusual technique  used - which calls for whipping the ingredients in a mixer - prior to freezing the custard.  Thanks Terry - and keep those recipes coming!

Homemade Blueberry Swirl Ice Cream Recipe

Blueberry Swirl

Ingredients: 

1 quart fresh blueberries

1/4 cup lemon juice

 5 tablespoons corn syrup

 1/2 cup granulated sugar

Preparation:

Wash blueberries, drain and pat dry with paper towel.

Place blueberries and corn syrup in medium size saucepan.  Over medium heat bring mixture to just below boiling.  Add sugar and lemon juice.  Reduce to low heat, cover and allow to simmer for 25 minutes.

Remove saucepan from heat and allow mixture to cool for 15 minutes.

Place mixture in blender set on medium high setting and puree for 20 seconds.

Place mixture into glass measuring cup and chill for 3 hours.

Vanilla Ice Cream

Ingredients: 

1-1/2 cups half and half

3 cups heavy cream well chilled

1-1/3 cups granulated sugar

2 teaspoons pure vanilla extract

Preparation:

Place all ingredients in a large mixing bowl and whisk until all sugar is dissolved. Whip ingredients with electric mixture on low setting for 1 minute (no longer). Immediately place mixture in an ice cream machine that is ready for use and has 1/2 gallon capacity.

Churn mixture for 25 to 35 minutes or until firm.  Refer to manufacturers suggestions.

Place approximately 1/5 mixture in appropriate freezer container.

Pour approximately 1/5 blueberry mixture in spiraling concentric circles over first layer of ice cream.

Repeat process making layers of ice cream and spiraling circles of blueberry mixture until all ingredients are used.

Place finished product in freezer for 4 hours or overnight until firm.

Makes 1/2 gallon