This is a great main dish to the Grilled Veggies. If you have a bigger grill, there is enough room for chicken to be grilled next to the veggie basket. Serves 4.
~2 lbs. of chicken breast, cut into tenders
Fresh rosemary, 2 tsp., chopped
Fresh thyme, 2 tsp
EVOO and S&P
Marinade the chicken with the herbs and EVOO. Season with S&P. Refrigerate for an hour. Grill for 8-10 minutes (4-5 minutes per side).
Filed under: Summer of Love, camping, cherry tomatoes, grilled, rosemary, white fish
It’s a perfect time to put this recipe into writing. It is a dish that I first made with a friend of mine when we went camping on impulse and had no food on a site with a fire pit. Being the foodies we were, we went to the store and made do: aluminum foil, cheap knife, head o’ garlic, swordfish steaks, EVOO, S&P, zucchini, and potatoes. We had the most orgasmic dinner of grilled garlic-stuffed swordfish, zucchini, and roast potatoes that night! Years later I was still talking about it, but the next time I made a version of it was The Summer of Love, wooing my man.
It’s summer and we’re going camping, so here’s how to make the Love version…
1 lb. of white fish like cod or haddock (at least 1/2 inch thick, cut into two equally-sized pieces
garlic (as much as you like), sliced thin, lengthwise
A nice sized stalk of fresh rosemary
A couple sprigs of thyme
A splash of white wine (optional; Paul says if you don’t use the wine, the fish tastes butterier. The wine makes it taste a tad Frencher.)
1 tsp. (or more) EVOO
Pinch of salt
6 cherry tomatoes
Aluminum foil
Center each piece of fish on a piece of foil that is large enough to fold up and seal. Make slits all over the fish, stuff garlic slices in them. Put the remaining ingredients on top of the fish, drizzling the oil and sprinkling with salt. Pull up the sides of the foil, fold the edges together, and then the close off the ends. The finished pouch should have a bit of wiggle room so the steam can rise. The pouches can be cooked on the grill or on a grate over an open fire. Cook time is about 5 minutes on a hot, high grill or flaming fire.
Grilled Potatoes are super yummy with this dish, and grilled zucchini.
16 baby red potatoes
olive oil
salt
pepper
1 clove garlic
thyme
rosemary
Boil potatoes with skin on and cut in half until tender when poked with fork. In a mortar bowl, mash garlic, thyme and rosemary together. When potatoes are done, drain well; toss with the garlic and herbs, salt and pepper and olive oil. Grill for 15-20 minutes or until they are nice and golden brown.
Serves 4
Filed under: Full course 2, chicken, chicken broth, green peppers, mushrooms, rosemary, tomato paste, tomatoes, white wine
This is scrumptious! It came from a cookbook I checked out of the local library and was surprisingly orgasmic. Give it a try and come back to rate it on the Orgasmeter (see page for scale)! There are also simple side dishes that I made with it and will appear together under the tag “Full course 2″. Happy eating!
1 tablespoon olive oil
4 skinless chicken breast halves (bone-in)
½ cup white wine (or apple juice)
1 cup sliced onions
2 cups sliced mushrooms
2 teaspoons minced garlic
½ cup sliced green peppers
½ teaspoon all-purpose flour
2 tablespoons tomato paste
½ cup chicken broth
1 cup chopped tomatoes
Heat oil in a 10-inch non-stick skillet over medium-high heat; when the oil is hot, add the chicken and brown it on both sides. Transfer the chicken to a plate.
Bring the wine or apple juice to a boil in the same skillet, scraping loose any browned bits. Add the onions, mushrooms, garlic, green peppers and rosemary; cook and stir for 5 minutes, or until the onions are soft.
In a small bowl, combine the flour and tomato paste; stir in the broth and tomatoes. Add to the sauce; stir well. Place the chicken, bone side up, on the vegetables, cover and cook for 15 to 20 minutes, or until the chicken is no longer pink in the center.
Serves 4
1 pound medium shrimp, deveined, peeled, tail end left on
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 tablespoon minced fresh rosemary leaves
1 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
Lemon juice
To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips. To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.
1/2 pound beef tenderloin, cleaned
2 bamboo skewers
Sea salt
Fresh ground black pepper
4 rosemary sprigs
2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons
Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.
Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: 30 minutes Yield: 2 servings
Copyright 2003, Daisuke Utagawa, All Rights Reserved
Filed under: chicken, fresh herbs, gravy, parsnips, rosemary, tarragon, thyme, white wine
Ingredients:
1 whole chicken, 4 lbs, washed and patted dry
2 cloves garlic
Salt
Pepper
Fresh herbs: tarragon, rosemary or thyme
6 tablespoons butter
1 onion, peeled and halved
3 parsnips, peeled and chopped into 3 inch pieces
3 carrots, peeled and chopped into 3 inch pieces
3 potatoes, quartered
2 tablespoons olive oil
Gravy:
Splash white wine
1 cup chicken stock
Chopped fresh herbs
Salt
Pepper
Directions:
Preheat oven to 425 degrees. Remove giblet bag from chicken’s cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done.
Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot.
Recipe Courtesy of Cathy Lowe
Copyright 2002 Television food network G.P., All Rights Reserved
