2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks 6 cloves garlic, crushed 3 tablespoons fresh rosemary leaves stripped from stems 3 tablespoons extra-virgin olive oil, eyeball it 1 lemon, zested and juiced 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper 1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Friday, March 30, 2007
Monday, March 5, 2007
Recipe-Get Those Grills Ready
Recipe courtesy Giada De Laurentiis
Difficulty: Medium Prep Time: 30 minutes Cook Time: 15 minutes Yield: 4 servings
1 1/4 pounds lean ground chuck 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 portobello mushrooms, stems trimmed 3 tablespoons olive oil 1/2 cup mayonnaise 2 teaspoons fresh lemon juice 1/2 teaspoon minced garlic 4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally 2 cups fresh arugula
Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)
Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.
Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.
Difficulty: Medium Prep Time: 30 minutes Cook Time: 15 minutes Yield: 4 servings
1 1/4 pounds lean ground chuck 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 portobello mushrooms, stems trimmed 3 tablespoons olive oil 1/2 cup mayonnaise 2 teaspoons fresh lemon juice 1/2 teaspoon minced garlic 4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally 2 cups fresh arugula
Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)
Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.
Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.
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