Lemon Rosemary Grilled Chicken

Lemon Rosemary Chicken

Lemon Rosemary Chicken

Lousy picture great recipe…My dad used to make chicken on the grill using a vinaigrette he invented. He used red wine vinegar, Wesson oil, garlic powder, Worchester sauce and heaven knows what else. This is my version. I still do the grilling his way, low and slow.

Lemon Rosemary Grilled Chicken

  • Servings: 4-6
  • Difficulty: easy
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 Chicken pieces, breasts, thighs etc. I used a cut up fryer

Juice and zest of 1 lemon

1 shallot minced

1 Serrano minced

1 Tablespoon chopped fresh rosemary

1/2 cup olive oil

Preheat grill to medium low to medium heat

1. Season chicken with salt and pepper

2. Whisk lemon, shallot, Serrano, rosemary and olive oil together.

3. Start chicken on grill skin side up, brush with basting sauce. Turn every 5 minutes or so being careful not to let it char too much. Baste each time you turn it. It will take 45-60 minutes depending on the size of the chicken pieces.

 

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Mustard Glazed Baby Back Ribs

Mustard Glazed Ribs

Mustard Glazed Ribs

I was in my 20’s before I ever tasted BBQ ribs.  My mom being from Great Britain did not embrace American foods, among a long list of other things, apparently. Now I can not imagine summer without ribs. My favorites are baby backs, they are easiest to tackle in my opinion. Although there is a long list of ingredients, this recipe is very easy. I make a number of different sauces and glazes but this is a favorite. It has evolved over the years to what it is now. The dry rub is pretty basic and of course I make endless variations. These are recipes to play with to please your family and friends.

Mustard Glazed Baby Back Ribs

  • Servings: 4-6
  • Difficulty: easy
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2 Racks of Baby back ribs

Dry Rub

3 Tablespoons brown sugar

2 Tablespoons smoked paprika

1 Tablespoon dry mustard

1 teaspoon each kosher salt and garlic

1/2 teaspoon each fine black pepper and cayenne

Preheat oven to 325 degrees

1. Rub the dry rub all over ribs

2. Bake the ribs for 1 1/2 hours covered with foil. I do this early in the day to avoid using the oven when it gets too warm out.

Glaze

1/2 cup brown sugar

1/4 cup grainy mustard

1/4 cup molasses

1 Tablespoon apple cider vinegar

1 Tablespoon chopped fresh rosemary

Preheat you grill to medium heat

1. The ribs are fully cooked so all you are doing is reheating and glazing. Start fat side up and flip every 3-5 minutes or so. Brush with glaze each time you turn the ribs. Take care not to burn the glaze. This process only takes about 15 minutes. 

Rhubarb Fool

Rhubarb Fool

Rhubarb Fool

I am not a big dessert person. But I can not go through rhubarb season with out a few sweets. Rhubarb brings back memories of picking the stalks in my friends back yard and eating them raw as we played. Most years I make pie or a crisp. This year I made rhubarb fool. This dessert is light and rich at the same time. Plus it is so easy.

Rhubarb Fool

  • Servings: 4
  • Difficulty: easy
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1 1/2 pounds fresh rhubarb sliced into 1/2 inch pieces

1/2 cup brown sugar

1/4 cup white balsamic vinegar

2 cups heavy cream

1 Tablespoon confectioners sugar

1 teaspoon vanilla extract

1. Combine rhubarb, vinegar and brown sugar in a sauce pan over medium heat, stirring occasionally, till rhubarb breaks down. About 7-10 minutes. Chill.

2.Whip cream with the confectioners sugar and vanilla.

3. Layer the chilled rhubarb and whipped cream in ice cream bowl or goblet. Chill for 1 hour.

Spring Bread Salad

Spring Bread Salad

Spring Bread Salad

When I think of bread salad or panzanella I am thinking summer and ripe tomatoes. Way too early for that but I wanted to feed the need. I came up with this Spring Bread Salad. Using asparagus, peas, cucumber and some basil I satisfied my yearning. This is not traditional but boy is it good!

Spring Bread Salad

  • Servings: 4
  • Difficulty: easy
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Salad

1/2 loaf day old, firm bread cut into cubes

1 bunch asparagus chopped into 1-11/2 inch pieces

1 cup frozen peas, thawed

1/2 English cucumber cut into 1/4 inch slices, then quartered

5-6 green onions cut on diagonal

Generous  grating of parmesan cheese

5-7 basil leaves chopped

Preheat oven to 350 degrees

1. Toast bread 20 minutes in the oven. Let cool.

2. Toss bread with next 4 ingredients.

Dressing

1/4 cup red wine vinegar

1/4 cup olive oil

2 garlic cloves grated

1 teaspoon Dijon mustard

salt and pepper to taste

1. Whisk dressing ingredients till emulsified.

Combine salad and dressing. Let sit about 45 minutes. Top with parmesan and basil.

Letting the salad sit allows the dried bread to absorb some of the dressing giving a crunchy/chewy texture I love.

Rack of Lamb with Mustard and Rosemary

Rack of Lamb

Rack of Lamb

Rack of lamb is one of my favorite meats. It is a go to for special occasions. Not only is it luxurious and tasty it is easy! One rack has 8 bones and serves 2-3 depending on appetites. Based on where you shop, they will have either USA or New Zealand/ Australian lamb. The latter is smaller and in my opinion sweeter, but both are good. What I like about this recipe is the bit of sugar really brings out the sweetness of the lamb while the mustard and rosemary play with the gamey flavor.

Rack of Lamb with Mustard and Rosemary

2 Racks of lamb

3 Tablespoons grainy mustard

2 Tablespoons melted butter

2 Tablespoons chopped fresh rosemary

1 Tablespoon dark brown sugar

Preheat oven to 450 degrees

1. Score the fat side of the lamb in a diamond pattern

2. Mix the rest of the ingredients in a small bowl.

3. Spread the mixture all over the racks.

4. Roast in oven, fat side up, 25 minutes.

5. Remove from oven and tent with foil. Let rest 15 minutes.

6. Cut into chops and serve .

 

Tuna and Cannellini Bean Salad

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Tuna and Cannellini Bean Salad

This is my version of a classic summer comfort food. Tuna and cannellini bean salad is light yet filling. Plus it goes together in a matter of minutes. All that is needed to complete the meal is some good bread and butter.

Tuna and Cannellini Bean Salad

  • Servings: 4
  • Difficulty: easy
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Dressing

Juice and zest of 1 lemon

3 Tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon red pepper flakes

salt and pepper to taste

1. Whisk together all ingredients

Salad

2 cans tuna in olive oil drained

2 cans cannellini beans drained and rinsed

10-12 cherry tomatoes halved or quartered

1 large shallot minced

6 cups baby arugula

5-6 leaves of basil sliced

1. Combine tuna, beans, tomato and shallots. Toss with dressing.

2. Arrange arugula on 4 plates. Top with salad and garnish with basil

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Pork Scaloppini with Caramelized Lemons

Pork Scaloppini with Caramelized  Lemon

Pork Scaloppini with Caramelized Lemon

I have seen a number of recipes using caramelized lemons recently. The idea intrigued me. So I thought of veal picatta only different. I decided pork would fit my budget better. The idea of rosemary and “sweet” lemon sounded like a winner. This is what I came up with. I really like the caramelized lemon…now I am thinking caramelized orange and lime!

Pork Scaloppini with Caramelized Lemons

1 large pork tenderloin ( about 1 1/4 pounds)

1/2 cup flour

olive oil for sautéing

2 lemons

1 Tablespoon butter

1/2 cup dry vermouth

2 cloves garlic grated

1 Tablespoon fresh rosemary chopped

Juice of one lemon

1Tablespoon butter

Preheat oven to 200 degrees

1. Cut the pork into 3/4 inch slices and pound to about 1/4 inch thick between plastic wrap. I use a skillet to pound the meat.

2. Dredge the meat in the flour shaking off the excess.

3. Saute the pork in olive oil over medium high heat about 3 minutes per side. Keep warm on a cookie sheet in the oven.

4. Slice lemons into 8 slices ( not using the ends) Add to the hot pan cook until well browned then flip. Add butter and brown the lemon. Remove the lemon to the oven.

5. Add vermouth and scrape up any browned bits. Add garlic and rosemary. Add the lemon juice and reduce to sauce consistency. Stir in butter.

6. Plate pork topped with lemon. Drizzle sauce over the top.

Hank says,”I think a saison might be just the ticket for this!  Something like Domaine du Page might add a pleasant breadiness to the party while a traditional saison such as Saison DuPont or Great Divide Colette will have some funky and tart notes to emphasize the lemon.”

Cissie says,” I am going to recommend a California Chardonnay, one that is of medium body style wise and barrel aged. An alternative choice would be a medium bodied French Bordeaux Blanc.  A red choice for those who do not appreciate white wine I  would recommend a  California Pinot Noir .”