Another beautiful day in North Carolina! Now that the weather is warming up, I thought I'd share with you one of our family's favorite recipes for grilled chicken. One of the flavorful components of this dish is the use of shallots. I love shallots!
The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon, an ancient Palestinian city where the shallot is thought to have originated. The flavor and aroma is a lovely blend of onion and garlic and the color can vary from a pale brown to a rose. The flesh is off-white and barely tinged with green or purple.
Because of their high sugar content, shallots can burn easily so sauteing briefly over low medium heat is best. When using raw minced shallots in recipes like salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed.
Shallots are also a great choice because they will keep for approximately six months if stored in a cool, dry location.
Try our recipe for Lemon Garlic Herb Chicken on the grill this weekend or for next gathering!
Tip: When marinating food in plastic storage bags in the refrigerator, always store the bag on a plate or in a bowl. If the bags leaks, you’ve saved yourself a lot of clean-up time!)
¼ c. olive oil
1 tsp. finely chopped lemon zest
1 tsp. soy sauce
1 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
3 cloves garlic, minced
1 shallot, finely chopped
1/8 tsp. Slap Ya Mama or cayenne pepper
Salt and pepper
Chicken breasts or 1 whole chicken, quartered (boneless or bone-in)
Combine first nine ingredients in a plastic storage bag. Whisk well. Taste and adjust seasonings. Add the chicken and turn to coat evenly. Let chicken marinate for 2-4 hours.
Cook on grill until done.
If you are using the oven, place chicken on rack in roaster pan. Pour 1 cup of water in the bottom of the pan. Bake in a 425 degrees oven for 45-50 minutes if using whole chicken or less for chicken breasts.
Friday, March 26, 2010
Wednesday, March 17, 2010
St. Patrick's Day Menu at the Johnson's
Irish Soda Bread
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
Zest of one orange
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Irish Stew
3 pounds stew meat or lamb cut into bite size size pieces
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary or 1 tsp. dried
1 bunch fresh thyme or 1 tsp. dried
1 bunch fresh parsley
2 quarts beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of beef stock, then add when you return the meat to pot with the vegetables.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
Colcannon
2 pounds potatoes, scrubbed
1 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1/2 pound bacon
1 head cabbage, cored and finely shredded or curly kale
1 large shallot, minced
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Touch of cider vinegar
Cook the potatoes in salted boiling water until tender. Mash and add butter, milk and spices.
In a large saucepan, cook bacon and remove when crisp. Leave a good amount of the rendered fat in the pan and add scallions, cabbage and shallots. Cook until cabbage or kale is tender.
Add mashed potatoes and reserved cooked bacon, mix well, season properly with salt and black pepper and add a hint of cider vinegar as well.
Sprinkle with additional chopped parsley.
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
Zest of one orange
1 cup dried currants
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Irish Stew
3 pounds stew meat or lamb cut into bite size size pieces
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary or 1 tsp. dried
1 bunch fresh thyme or 1 tsp. dried
1 bunch fresh parsley
2 quarts beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of beef stock, then add when you return the meat to pot with the vegetables.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
Colcannon
2 pounds potatoes, scrubbed
1 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1/2 pound bacon
1 head cabbage, cored and finely shredded or curly kale
1 large shallot, minced
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Touch of cider vinegar
Cook the potatoes in salted boiling water until tender. Mash and add butter, milk and spices.
In a large saucepan, cook bacon and remove when crisp. Leave a good amount of the rendered fat in the pan and add scallions, cabbage and shallots. Cook until cabbage or kale is tender.
Add mashed potatoes and reserved cooked bacon, mix well, season properly with salt and black pepper and add a hint of cider vinegar as well.
Sprinkle with additional chopped parsley.
Thursday, March 11, 2010
Chocolate Peanut Butter Pie
The first Cooking with Elise segment aired on the My Carolina Today show yesterday. I hosted a Celebratory Brunch for 80 of our closest friends. Even though I sent folks home with lots of goodies, I still had leftovers! My son Alexander and I made this pie today with the leftover fillings from the Crepe Bar we had. What a nice surprise surprise! It's delicious!
Chocolate Peanut Butter Pie
1 chocolate graham cracker crust
1 c. chocolate sauce (recipe follows)
3/4 c. half and half
1 tbsp. softened butter
2 c. chocolate chips
1 tsp. vanilla extract
3 tbsp. butter, at room temperature
1.5 c. smooth peanut butter (no sugar added)
1/3 c. raw honey
1 c. ricotta cheese
1/2 tsp. vanilla extract
2 c. homemade whipping cream
Smooth 2/3 of the chocolate sauce on the bottom of the graham cracker crust. Stick in the freezer while making the filling. Mix together butter and peanut butter. Stir in ricotta cheese and and vanilla extract and mix well. Fold in whipped cream.
Spoon into crust and refrigerate for 2 to 3 hours. Drizzle remaining sauce over each piece.
Tip: You can also use a regular graham cracker crust.
Chocolate Peanut Butter Pie
1 chocolate graham cracker crust
1 c. chocolate sauce (recipe follows)
3/4 c. half and half
1 tbsp. softened butter
2 c. chocolate chips
1 tsp. vanilla extract
3 tbsp. butter, at room temperature
1.5 c. smooth peanut butter (no sugar added)
1/3 c. raw honey
1 c. ricotta cheese
1/2 tsp. vanilla extract
2 c. homemade whipping cream
Smooth 2/3 of the chocolate sauce on the bottom of the graham cracker crust. Stick in the freezer while making the filling. Mix together butter and peanut butter. Stir in ricotta cheese and and vanilla extract and mix well. Fold in whipped cream.
Spoon into crust and refrigerate for 2 to 3 hours. Drizzle remaining sauce over each piece.
Tip: You can also use a regular graham cracker crust.
Monday, March 8, 2010
Vegetable Cream Cheese
Vegetable Cream Cheese
Getting ready for the Celebratory Brunch on Wednesday. The first Cooking with Elise segment will air on the My Carolina Today show. In addition to lots of other breakfast treats, I'll serve these two cream cheeses with an assortment of bagels.
2 - 8 oz pkg. cream cheese
1/3 c. finely grated carrot
¼ of a green bell pepper, finely chopped
¼ of a red bell pepper, finely chopped
Pinch of Slap Ya Mama
¼ tsp. garlic powder
Whip all ingredients together in an electric mixer with the paddle attachment.
Getting ready for the Celebratory Brunch on Wednesday. The first Cooking with Elise segment will air on the My Carolina Today show. In addition to lots of other breakfast treats, I'll serve these two cream cheeses with an assortment of bagels.
2 - 8 oz pkg. cream cheese
1/3 c. finely grated carrot
¼ of a green bell pepper, finely chopped
¼ of a red bell pepper, finely chopped
Pinch of Slap Ya Mama
¼ tsp. garlic powder
Whip all ingredients together in an electric mixer with the paddle attachment.
Tuesday, March 2, 2010
Celebrate Dr. Seuss' Birthday: Recipe for Green Eggs and Ham
You're never too old to celebrate Dr. Seuss's birthday! Read one of our favorites, Green Eggs and Ham with your family and prepare this delicious dish with your family!
Pesto
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1 clove garlic, sliced
1/4 cup pine nuts, optional
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Sprinkle of Kosher salt and ground black pepper
4 slices Italian bread
Extra-virgin olive oil
1 tsp. garlic powder
8 slices prosciutto, or ham
2 tablespoons white vinegar
Kosher salt
8 eggs
Directions
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and sprinkle with garlic powder. Fry both sides until golden brown. Remove from pan. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto or ham. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
www.seussville.com
Visit to make Green Eggs and Ham placemats!
www.seussville.com/titles/greeneggs/events.html
Pesto
1 bunch fresh basil leaves
1/2 bunch fresh flat-leaf parsley
1 clove garlic, sliced
1/4 cup pine nuts, optional
1/3 cup grated Parmesan
1/2 cup extra-virgin olive oil, plus more if needed
Sprinkle of Kosher salt and ground black pepper
4 slices Italian bread
Extra-virgin olive oil
1 tsp. garlic powder
8 slices prosciutto, or ham
2 tablespoons white vinegar
Kosher salt
8 eggs
Directions
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside.
Heat a skillet or grill pan over medium-high heat. Brush the bread slices with olive oil and sprinkle with garlic powder. Fry both sides until golden brown. Remove from pan. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto or ham. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
www.seussville.com
Visit to make Green Eggs and Ham placemats!
www.seussville.com/titles/greeneggs/events.html
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