Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

Ingredients
2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste
ingredients

***

1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.
marinade

2. Process until no large chunk remains.
blend

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.
chicken

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)
skewers

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.
grill

Marinated Bavette

To be fair, this is a template more then a definitive recipe. The vinegar can change (my roommate is partial to red wine vinegar), as can the mustard or source of sweetness (maple syrup comes to mind). Delicious either and all ways.

Ingredients
1-2 large bavette pieces
1/2 cup olive oil
1/4 cup sherry vinegar
2 table spoon moutarde de meaux
2 table spoon honey
black pepper
ingredients

***

1. In a mason jar, combine all the ingredients for the marinade.
combine1

2. Shake to emulsify.
shake

3. In a large freezer bag, pour some of the marinade, add the meat and pour the rest. Massage into the meat, making sure all sides are coated. Stick in the fridge overnight.
combine2

4. When ready to eat, pre-heat the oven to 400F. Heat a griddle. Add salt to the meat.
meat

5. Cut into portions and sear on all sides. Transfer to the oven to finish cooking until desired temperature. But bavette is better rare to medium rare.
sear

6. Allow to rest for a few minutes out of the oven. Serve warm.
serve

Pepper jelly Marinated Pork Loin

I have several jars of pepper jelly left from the last holiday season, when I had made several for my mother. This is, so far, my favorite way of getting through it.

Ingredients
2 pork tenderloins
1/2 cup pepper jelly
1/2 cup red wine
1 orange, zested and juiced
2 tablespoons red wine vinegar
1 tablespoon chopped rosemary
1 teaspoon crushed red pepper flakes
salt and pepper
olive oil

ingredients

***

1. Combine the jelly, wine, orange juice and zest, red wine vinegar, rosemary and red pepper flakes.
marinade

2. Pour into a freezer bag along with the pork tenderloins. Stick in the fridge over night, turning over one or twice.
bag

3. Heat the oven to 425.
Pour some oil and pan. Take the meat out of the marinade and add a good pinch of salt and pepper on both sides. Sear the meat on all sides. The sugar from the jelly will make it smoke a lot as it caramelizes. Once seared on all sides, put in the oven for 30 minutes.
sear

4. Pour the marinade in a pot and bring to a boil. Reduce the heat and allow to reduce while the meat cooks.
marinade2

5. Take the meat out of the oven. The internal temp should be around 160F. Brush with the reduced marinade and allow to rest for 5-10 minutes.
rest

6. Slice the tenderloins.
slice

7. Assemble your plate and enjoy!
plate

Chickpea and spinach salad with marinated chicken

Simple, low effort and tasty. The left overs make good lunch, this is great of week-night cooking.

Ingredients
2 cans of chickpeas
1 pack of boneless, skinless chicken thigh 
1 small jar roasted peppers, in oil not brine
3 capers, quartered
Baby spinach (a good handful per plate)
Olive oil
4 lemons
salt & pepper
Dijon mustard
3 cloves of garlic
Fresh basil, to taste
ingredients

***

1. Combine together the juice of 3 lemons, a good amount of olive oil (1/4 to 1/3 of a cup), the garlic, pressed of finely minced, a bit of salt and plenty of black pepper.
marinade

2. Put the chicken in a large freezer bag and pour in the marinade. Massage a bit to make sure everything is coated, then allow to marinate for an hour or so.
chicken-in-marinade

3. The marinade will make the chicken look paler. This is normal. Get the chicken cooking, and discard the marinade.
marinated-chicken

4. Drain and rinse the chickpeas.
chickpeas

5. Remove the roasted peppers from the jar and drain the excess oil. Cut into strips and add to the chickpeas.
add-peppers

6. Add the capers. They add a salty/briny/crunchy element. Skip them if you don’t like them or don’t have any on hand. Olives would probably work instead.
add-capers

7. In a small jar, combine the juice of the remaining lemon, some olive oil and about a tea spoon of Dijon mustard. Add black pepper. Shake until emulsified.
dressing

8. Add the chicken to the chickpeas. Drizzle with the dressing and mix everything together.
mix

9. Serve over a good handful of spinach. Add cut or thorn basil on top. 
plate

Chicken Yassa

A simple and cheap recipe, of Senegalese origins. Very tasty, but very lemony. For best results you’ll want to grill the meat, but my grill is (still) under 3 feet of snow…

Ingredients
3 chicken tights with back attached (or a generous package of boneless, skinless chicken tights)
3-4 lemons (have a few spares if your lemons aren’t giving much juice)
3-4 onions
4 garlic cloves
Black pepper and salt
Olive oil
2 bay leaves.
ingredients

***

1. Juice the lemon. You want to end up with roughly 2/3 cup of lemon juice, or a bit over.
juice

2. Slice the onions. You don’t want them too thin.
onions

3. In a vessel large enough to contain the chicken (I used a pyrex baking dish), spread half the onions and half of the lemon juice.
DSCF3207

4. Nestle the chicken on top of the onions. I removed the skin but you can leave it on if you will grill the chicken.
add-chicken

5. Add the remaining onions and lemon juice. Press the garlic (or mince finely) and add to the dish. Throw in the bay leaves and cover generously with pepper and a good pinch of salt.
pile-on

6. Drizzle generously with olive oil and mix, ensuring the chicken is well coated.
Cover with cling wrap and allow to marinate in the fridge for 2-3 hours.
mix

7. Once marinated, sear the chicken then transfer to a 400F oven.
sear

8. Pour all the marinade and onions into the skillet used to brown the meat (or a skillet, if grilling). Make sure to loosen up any and all stuck tasty bit at the bottom (you want to deglaze with the marinade).
pour

9. Bring to a boil for a couple of minute then drop to medium heat and cook the onions down until soft, sweet and almost melting.
cook-down

10. Spoon the onion and lemon sauce over the chicken when ready to eat.
Serve with white rice and the vegetable of your choice.
plate2

Jerk Chicken Wings

Because I wanted something spicy and easy to share. You can use the jerk marinade with pretty much any cut of chicken. The recipe is simple, but to compensate I took way too many pictures. You have been warned.

Ingredients
3 bundles of green onions
1/4 cup lime juice
6 table spoon AllSpice (ground)
3 Caribbean laurel leaves
1 whole nutmeg (grated)
1 table spoon kosher salt
10 springs of thyme (fresh)
4 habaneros
12 whole chicken wings.

ingredients2

***

1. Wash the green onions, remove the roots and cut into chunks so that they will fit in a food processor.
green-onion

2. Wash the thyme and roughly chop the sprigs. Add to the food processor along with the Caribbean laurel.
herbs

3. Ground the allspice. You want to turn it into a fine powder. I tend to use a cheap-ish coffee grinder for this, rather then a mortar and pestle.
all-spice1b allspice2

4. Add the ground allspice to the food processor and grate the nutmeg.
spices

5. Juice the limes. It helps if the limes are room temperature rather then cold, and roll them under your hand against the work surface before cutting them to release the juice.
lime

6. Add the lime juice and the salt to the food processor.
salt-and-lime

7. While wearing gloves, cut the habaneros in half and remove the white placenta and the seeds. Add to the food processor and carefully discard the gloves.
heat

8. Blend until everything is incorporated. The marinade will freeze well at this stage.
blend

9. Separate the chicken wings. Discard the wing tips (or freeze to make stock later). Put the wings in a larger freezer bag.
trim

10. Add the marinade to the bag and massage a bit to ensure all the wings get coated. This is the part when this will look dubious and weird… It turns out tasty, I swear. Put in the fridge and allow to marinade over night.
goo

11. Oven bake at 400F for 30 minutes or so or grill the wings, if you have a grill available.
cook

 

 

Peri-Peri Chicken

This is a lot better grilled, over coals if you can. But I don’t currently own a grill and it is freezing outside in all cases. So I oven baked the chicken. Next time I need to up the heat a bit so the skin gets crispy.

I buy the chicken at the butcher’s so I can ask them to break it into parts for me (2 breasts, 2 wings, 2 thigh, 2 legs). You can make this with any chicken from the store too, off course.

Ingredients :
1 small chicken, broken into 8 parts.
Peri-Peri Marinade

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1. Make the marinade according to the recipe here (lemon missing from my picture) : http://spicetrekkers.com/portuguese-style-grilled-chicken/
peri-ingredients

2. Put the chicken parts and the marinade in a large ziplock bag and put in the fridge overnight.

3. Heat the oven to 375F. Lay the chicken on a cookie sheet and cook for 25 minutes.

All done! so extra recipe for the side salad.

Ingredients :
Lettuce
1/2 Cucumber
1 tomato, sliced
2 celery sticks, chopped
About equal quantities of olive oil and balsamic vinegar
salt and pepper
salad-ingredients

***

1. Shake together the oil and vinegar in a sealed container to create an emulsion.

2. Mix all the vegetables together.

3. Spoon dressing over salad, add salt and pepper.

nner