The Standard Grill Million Dollar Chicken
Kale Pesto Pasta Salad with Sun-Dried Tomatoes & Broccoli
Recipe & photo courtesy of www.foodnetwork.com
3 1/2 pound whole chicken • Kosher salt • Freshly ground black pepper • 3 to 4 garlic cloves, lightly smashed • 1 lemon • 1 bay leaf • 5 sprigs fresh thyme • Olive oil •
1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!) • Salt •
For the Creme Fraiche Glaze: • 1 cup creme fraiche • 1 lemon, zested and juiced •1 tablespoon shallots, grated on a fine zester • 1 teaspoon pepper
Preparation: The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. White the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes.
Recipe & photo courtesy of www.theroastedroot.net
For the Meat Sauce: • 12 ounce box gluten-free penne pasta • 1 medium crown broccoli chopped into florets • 1 cup kale pesto sauce • 1 bunch green onion chopped • ½ cup sun-dried tomatoes in oil drained and patted dry •½ teaspoon sea salt • Parmesan cheese for serving
For the Kale Pesto Sauce: •4 cups kale leaves packed •2 cups fresh basil leaves packed •4 cloves garlic minced •1 /2 cup raw walnuts •½ cup pine nuts or more walnuts •3 tablespoons rice vinegar* •1 /2 teaspoon salt to taste •1 /2 cup Parmesan cheese optional •1 cup olive oil
Preparation PREPARE THE KALE PESTO SAUCE: Prepare the kale pesto sauce by adding all of the ingredients except for the olive oil to a food processor. Pulse a few times to roughly chop all of the ingredients. Leaving the food processor on, drizzle the olive oil slowly through the top, until it’s completely incorporated. Transfer pesto sauce to a jar and refrigerate until ready to use. PREPARE THE PASTA SALAD: Bring a full pot of water to a boil and add the pasta and broccoli florets. Cook according to the instructions on the package of pasta (Note: I usually cook gluten-free pasta for 1 to 2 minutes less than the package specifies, because I like my pasta very al dente), or until both pasta and broccoli reach desired doneness. Strain the pasta and broccoli and rinse with lukewarm water. Set aside to cool. Once cool, chop the broccoli florets finely and place both pasta and broccoli in a large serving bowl. Add the green onion, sun-dried tomatoes, and sea salt to the serving bowl along with 1 cup of the kale pesto. Toss everything together until pasta is well coated. Serve with freshly grated Parmesan cheese.
Coconut Cloud Cake
Lemon Poppy Seed Cloud Pancakes
Recipe & photo courtesy of www.marthastewart.com
Recipe & photo courtesy of www.marthastewart.com
FOR THE SEVEN-MINUTE FROSTING FOR THE CAKE • 3 large egg whites • 1 cup sifted cake flour • 1 1/4 cups sugar • 1 1/2 cups superfine sugar • 14 large egg whites (1 3/4 cups), • 5 tablespoons cold water room temperature • 1/4 teaspoon cream of tartar • 1 tablespoon warm water • 1 teaspoon vanilla extract • 1/2 teaspoon salt FOR THE TOPPING • 1 1/2 teaspoons cream of tartar • 3 to 4 cups flaked coconut • 2 teaspoons vanilla extract
Preparation: Preheat the oven to 350 degrees. Sift together flour and 3/4 cups sugar four times. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35-40 minutes, until golden brown and springy to touch. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed, about 7 minutes. Beat in the vanilla. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
1 1/3 C buttermilk, room temp 2 large eggs, separated, plus 4 egg whites, room temperature •3 T unsalted butter, melted • 1/2 teaspoon pure vanilla extract •2 T cane syrup • Vegetable-oil cooking spray • Ricotta and blueberries, for serving
2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 3 T poppy seeds • 3/4 teaspoon coarse salt • 1 T finely grated lemon zest, plus 3 T juice
Preparation: Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix). Beat egg whites with a mixer fitted with the whisk attachment on mediumhigh speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible). Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve. Serve, with butter, ricotta, blueberries, and more syrup.