This dish is simple and yet one of the best dishes I have ever made. The flavors come bold and subtly, rich and satisfying and engagingly interesting at the same time. The inspiration came from Jerusalem by Yytam Ottolenghi and Sami Tammi. I added Meyer lemon, olives (black oil cured and green pitted) and used half of the chicken of their recipe. I also used more olive oil and less water than their recipe. So you can just add more chicken if you want to serve four people. You can Also use a whole chicken cut up instead of thighs.
- 1 # Jerusalem artichokes (sun chokes) peeled and cut into quarters
- 3 tablespoons lemon juice (I used Meyer, but any lemon juice is fine)
- 4 bone in chicken thighs
- 6 large shallots cut in half
- 12 cloves garlic peeled
- 2 medium Meyer Lemons, cut in half and then sliced thinly (you can use other kinds of lemon)
- 1 teaspoon saffron
- 1/4 cup olive oil
- 1/2 cup cold water
- 2 tablespoons pink pepper berries crushed
- A hand full of olives (I used black oil cured and green)
- 1/4 cup fresh thyme leaves (I used lemon thyme)
- 1 cup (yes that is a lot) fresh tarragon leaves, chopped
- 2 teaspoons salt (I used Murray River)
- 1/2 teaspoon freshly ground black pepper corns
- Put the chokes in a sauce pan, cover with water and add half of the lemon juice. Bring to a boil and then simmer for 10 minutes, the chokes should be just barely cooked. Strain and allow to cool.
- Mix together all of the remaining ingredients reserving 1/2 of the tarragon.
- Put the chicken in a bowl and pour everything over the chicken and chokes.
- Chill for 1-24 hours. I only marinated for 1 hour and it was extremely flavorful.
- Preheat the oven to 475 degrees
- Place the chicken skin side up in a roasting pan or clay pot
- Spread the remaining ingredients all around the chicken
- Roast for 30 minutes, then cover with foil and roast another 15 minutes.
- Remove from the oven and allow to rest for 5 minutes, then serve with the reserved tarragon sprinkled on top.
Crusty bread is good with this as there are fantastic brothy juices.
You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.
This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.
- 1/4 cup of your favorite honey
- 2 blood oranges
- 1 teaspoon of saffron threads
- 2 TBS champagne vinegar
- 1 1/2 cups (or more to cover oranges) water
- 2 chicken breast halves (boneless/skinless)
- 1/4 cup olive oil
- 1 TBS Sumac
- 2 TBS fresh lemon juice
- 2 small fennel bulbs sliced thinly
- 1 cup cilantro leaves
- 1 cup mint leaves torn
- 1/2 cup basil leaves chiffonade
- 1 red chile thinly sliced
- sea salt and freshly ground pepper to taste
- Preheat oven to 400 degrees If using a grill, start it.
- Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
- Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
- Bring to a boil and then simmer for about an hour, till a thick syrup forms.
- Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.
- Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.
- When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.
This is one of the best dishes I have made or tasted in a long time! I have been curious about this dish for a while. When I managed The Spice and Tea Exchange I had a lot of requests for a seasoning blend for making New Orleans BBQ Shrimp. I did some research, found some recipes (which varied greatly), asked some friends who had lived there and came up with this recipe. I have to say, it is one of the best things I have ever made! It takes a LOT of butter (one recipe called for TWO pounds of butter) and in fact I ended up using half butter, half Olive Oil, but you can save the sauce and use it a few more times as it is really only a poaching liquid, you don’t eat much of it, just the bit in the bowl that you dunk your bread into. It just gets better and better. I have butter poached lobster before and this recipe is a spicier form of that. This recipe can be tweaked to meet your more or less spicy palate, but it is meant to be spicy in a Cajun kind of way, full flavored. I also used wonderful Low Country Shrimp which have excellent texture and a sweet flavor. Not everyone has access to these, so of course, find the best quality shrimp you can find.
New Orleans Style BBQ Shrimp
- 3/4 pound of unsalted butter (yes, that is a lot)
- 3/4 cup Olive Oil
- 10 cloves of garlic, peeled and thinly sliced
- zest and juice of 2 lemons (I used Meyer because that is what I have and love)
- 1 lemon sliced
- 2 Tablespoons of Worcestershire Sauce
- 4 bay leaves
- 1/4 teaspoon of Ghost Pepper Salt (or sea salt)
- 1 Tablespoon Garlic Salt
- LOTS of freshly rough ground black pepper
- 2 Tablespoons smoked paprika(I used hot, but you can do half sweet and half hot)
- 1 teaspoon cayenne pepper
- 1 Tablespoon dried thyme
- 1 Tablespoon dried marjoram
- 2 sprigs of fresh rosemary (pull stick out after cooking)
- 1/4 cup fresh parsley, finely chopped (more for serving
- 2# of high quality shrimp, heads on if available. De-vein if you want to, but leave the shells on (yes, it will be messy but have much better texture and flavor if you cook it in the shells)
- In a large oven proof saute pan, melt the butter, whisk in the oil and add everything but the shrimp and parsley. Simmer on very low flame for 20 minutes to incorporate. While this is cooking, preheat oven to 225.
- Add shrimp and parsley and bake for 20 minutes (this can be done on a low burner too, but you will have to stir it), you just want to poach the shrimp, not over cook them. This is the reason for the low temperature.
Serve with crusty French Bread and a salad.
Reserve any leftover cooking liquid and you can re-use it again.
It is Meyer Lemon season. I have been in love with Meyer Lemons since I was a little girl. My great grandmother had an ever bearing Meyer. Coming from a citrus family has advantages. I wonder how that 60+ year old tree in Glendora, California is doing now. I do lots with the lemons on my tree and those I buy to supplement my habit. Here is what I did with some of them yesterday.
Meyer Lemon Focaccia
Makes 1 focaccia.
- 1 package (1/4 ounce) instant yeast or 2 1/2 teaspoons if you use bulk
- 5 cups all-purpose flour, preferably organic
- 2 1/2 teaspoons sea salt
- Olive oil, for bowl and baking sheet
- 1/2 cup mozzarella or pecorino toscano thinly shredded
- 2 lemons, very thinly sliced crosswise
- about a tablespoon of fresh rosemary
- 1-2 meyer lemons sliced thinly and seeded
- Parmigiano Reggiano cheese to grate over the top
- 1/4 teaspoon crushed red pepper (more if you like a kick)
- thinly sliced sweet onion
3-4 tablespoons extra-virgin olive oil (I use smoked)
*Note: It is best to use very fresh lemons for this, as older lemons rinds become difficult to chew.
- In a large bowl, or in a bowl of a stand mixer, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
- Add remaining 2 1/2 cups flour and salt; mix until well combined. Change to the dough hook if using a stand mixer. If using the mixer, knead with the mixer. If doing by hand, turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
- Scatter semolina on a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
- Preheat oven to 500 degrees.
- “Dimple the dough with your fingers Drizzle some olive oil on the dough. Cover dough lightly with Pecorino or Mozzarella and lemon slices, then sprinkle with rosemary and pepper; drizzle with more extra-virgin olive oil. Gate a little Parm over the top.
- Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
- Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.
This recipe could not be easier. BUT it requires a secret ingredient that you can only buy at the Spice and Tea Exchange. It is a Bloody Mary Spice Blend. One of the many blends I make at work. It contains just about every thing you need to make a good Bloody Mary except the tomato juice and vodka. Here is a list of the ingredients (all of which you can also buy separately at our store): black pepper, sea salt, celery seed, garlic, horseradish powder, Worcestershire powder & tomato powder. By utilizing this unique blend of spices, herbs and concentrated powders you can make a fast and easy dinner, in fact I gave my husband the directions and he did the marinade while I was at work. When I got home, I just tossed a salad, grilled the chicken, mashed some sweet potatoes, drizzled them with maple syrup and added some of my Cognac Cranberry Compote.
2 Tablespoons STE Bloody Mary Blend
Juice and Zest of one lemon (I used Meyers from my tree)
1/4 cup Olive Oil (I used smoked olive oil that I make myself)
2 boneless skinless chicken breast halves
Mix together the first three ingredients, put the chicken in a zip lock plastic bag, pour the marinade in. Allow to marinate for 6-8 hours in the refrigerator. Preheat your grill and then grill the chicken till the interior reaches 165 degrees. Remove, cover with foil and allow to rest for 5 minutes. Serve and smile!
So easy, so delicious and made with just a few simple ingredients. I served it with pasta as the extra sauce goes perfectly with it. We had a salad as a final course. I buy boneless breasts on sale and freeze. I always have lemons and capers on hand. and of course you can do this with veal or pork cutlets too.
- 2 large boneless, skinless chicken breast halves
- 1 cup Parmesan cheese
- 1/2 cup flour
- 1 tsp granulated garlic
- fresh cracked pepper ~ or Lemon Garlic Pepper
- crushed red pepper to taste
- 4 Tbsp olive oil
- 6 Tbsp butter
- 1/2 dry white wine or dry vermouth
- 3 Tbsp lemon juice (I used Meyer)
- 1/2 cup brined capers
- 1/4 cup fresh chopped parsley
- Put the chicken breasts between two pieces of waxed paper and pound them with a meat hammer to about 1/4-inch thickness. Cut them up into pieces a little smaller than the palm of your hand.
- Put the cheese and a bit of parsley into a mini processor and process till the cheese is about the size of couscous.
- Mix together flour, salt, peppers, and grated Parmesan. Dredge the chicken in the flour mixture, until well coated. *Note some people like a thicker coating, if you do dredge in plain flour first, then in an egg wash and finally in the cheese and flour mixture. I like mine lightly breaded.
- Heat olive oil and butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to an oven proof pan. Place in a warming drawer or a 300 degree oven. Cook the remaining chicken pieces, remove from pan. Keep warm in the oven while you prepare the sauce.
- On medium/low heat. Add the wine & lemon juice to the pan and stir to deglaze and loosen. Add capers to the pan. Reduce the sauce by half.
- Plate the chicken and serve with the sauce poured over the chicken. Garnish with remaining parsley. Use extra sauce on pasta and toss.
- If you have left over breading, you can toast it on a silpat and use it as a topping for other things.