Roadside Attraction

Hands down, one of the finest treats of the season. After pulling over on the side of the road to grab a jug of fresh pressed grape juice, I went back to the cooler for a few dixie cups to sip some on the way home. Never in my life have I had such a memorable beverage.  Thank you Bel Aire Farm!

Butterflied Cast Iron Skillet Chicken

Lamenting to a friend on my summertime roasted chicken hiatus, I was reminded of methods which cut roasting time in half, thus sparing an uncooled house multiple hours of cranking heat. Her professional chef mother-in-law butterflies then sears whole birds in a hot buttery cast iron skillet before placing it in the oven. This method cuts whole-bird roasting time by about half. But the best part is this: after the chicken is removed from the skillet, the juices can be made into a silky stove top gravy in as much time as it takes to allow your wine to breathe.


Butterflied Cast Iron Skillet Chicken:

Method:

Begin with a very fresh, pastured chicken. Rinse and pat dry. Place on a work surface, breast side down. Remove spine with kitchen shears or a very sharp knife by making a lateral cut along the spine, then repeat on opposite side until spine is cut free from rib bones. Season liberally with sea salt and fresh ground black pepper and favorite herbs.
Place 3 tablespoons butter a large cast iron skillet over med-high heat. Sear both sides of the butterflied chicken until well browned, about 5 minutes total. Place skillet in oven and roast until a meat thermometer reads 180 degrees in thickest part of breast without touching bone.

Remove from heat and transfer chicken onto a cutting surface. Allow to rest while you make your gravy with pan drippings.

Post Card From The Kitchen

Thank You East Fork Farm!

High-Summer

Lately

Kelly's Zucchini Sticks

My friend Kelly makes these crunchy, panko breaded zucchini sticks in the oven, adding shredded Parmesan to the breading. You can make a honey-mustard dipping sauce if you like (combine Greek yogurt, raw honey and grainy mustard), or eat them on their own. They are killer. 

Kelly's Zucchini Sticks:

*4 medium zucchini or yellow squash, sliced in half lengthwise and quartered into sticks

*2 eggs

*2 cups all natural Panko breadcrumbs

*sea salt

*black pepper

*1/2 cup Parmesan cheese, shredded

Preheat oven to 375. Line two baking sheets with parchment and drizzle with olive oil. Whisk eggs in a small mixing bowl. Set aside. Mix breadcrumbs with salt, pepper and Parmesan in a medium mixing bowl, then transfer to a shallow dish or bowl. Working in batches, submerge each squash slice in the egg, then roll in breadcrumb mixture to coat. Arrange pieces on parchment leaving 1/2 inch of space between each. Repeat. Drizzle breaded squash pieces with olive oil and bake for 15 minutes or until breading is golden brown. 

Cool on wire racks lined with paper towels. Serve hot.

Summer Vegetable "Ceviche"

Delighted by this month's issue of Food and Wine, celebrating summer vegetables, I was eager to try David Frenkiel and Luise Vindahl's Summer Vegetable "Ceviche," gracing the magazine's cover. Colorful summer veggies are tossed in a fresh squeezed lime marinade, for a bright and refreshing dish. Chunks of creamy avocado meet crisp bites of fresh corn, sweet nectarine, cherry tomato and orange bell pepper for unexpected balance. This is hands down the most colorful salad recipe I've run across, with crowd-pleasing appeal. Make this. It's fun and beautiful and the perfect answer to the summer heat.

Summer Vegetable "Ceviche": From Food and Wine August 2013 Issue

1. 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
2. 1 teaspoon finely grated lime zest
3. 1/3 cup fresh lime juice
4. 1/4 cup extra-virgin olive oil
5. 1 scallion, thinly sliced
6. 1 jalapeño, seeded and thinly sliced
7. 1 small shallot, thinly sliced
8. Sea salt
9. 1 1/2 cups fresh corn kernels (from 2 ears)
10. 2 nectarines, cut into thin wedges
11. 1 Hass avocado, cut into 1/2-inch cubes
12. 1 large orange bell pepper, finely julienned
13. 1 pint heirloom cherry tomatoes, halved
14. 1/2 cup coarsely chopped cilantro

1. In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.
2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD The salad can be refrigerated for up to 8 hours.