With backyard grills sure to be blazing this long holiday weekend, there’s no time like now to get your chicken al carbon going on.
This smoky spatchcock chicken with a spicy brick-red marinade gets plenty charred, so don’t be alarmed at the blackened edges. It’s the sugar in the orange juice that gives it a sweet citrus taste and makes it singe easily.
As the book’s intro states, “Tex” and “Mex” were at one time one and the same, with Texas and Mexico both part of the same Spanish colony known as New Spain in the 16th century. It’s no wonder that Texas’ food traditions borrow heavily from Mexican ones. In fact, many of the Tex-Mex specialties in this book will be quite familiar if you’ve dined regularly at Mexican restaurants in California and Texas.
Garlicky and tangy chicken adobo — done on the grill.
Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.
Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.
After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.
Who says puttanesca has to be relegated to just pasta?
Loaded with olives, garlic, capers, tomatoes and anchovies, puttanesca is one of my favorite sauces.
It’s not weigh-you-down rich like carbonera. Nor retiring like delicate fresh tomato-basil. Instead, it’s decidedly in your face — with a forceful punch.
So why relegate it to just tossing with pasta? With summer barbecuing season upon us, why not dress up mundane grilled chicken with something more exciting? Yes, puttanesca!
For those following a paleo, gluten-free or no-carb diet, it’s a way to have your puttanesca — and eat it, too.
There’s no time like now to dig into this dish, too, what with June 1 marking National Olive Day.
Lindsay’s Naturals Italian Medley variety of olives.
Did you know that 99 percent of all olives grown in the United States come from California? California’s family-owned Lindsay knows all about olives, producing 36 billion olives annually or enough olives to go around the Earth 22.8 times.
But I can’t be the only one buying fresh corn from the farmers market week in and week out.
Whenever I come within a few steps of the stand with its boxes of just-misted ears and kernels so fresh that they squeak, I succumb.
Typically, I tote them home to char on the grill while still in their husks. Sometimes, I take a knife down the length of them to dislodge the milky kernels to saute with garlic, butter and herbs for a side dish or the makings of a room-temperature salad.
Creamed corn is not something I grew up with. Nor ever craved. But one day, with a load of fresh ears staring up at me, I spied a recipe for “Grilled Lime Chicken with Creamed Corn” that nudged me to get to work in the kitchen.
The recipe is from “Culinary Birds: The Ultimate Poultry Cookbook” (Running Press), of which I received a review copy. The book, by esteemed Chef John Ash, was the recipient of a James Beard Award this year. It includes 170 recipes for a wide range of poultry — from duck and goose to even partridge and dove.