Text 27956, 92 rader
Skriven 2012-08-05 10:48:22 av Dave Drum (1:261/38)
Ärende: Chile 1227
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Under A Brick w/Avocados & Chilies
 Categories: Poultry, Chilies, Herbs, Vegetables, Fruits
      Yield: 7 servings

      4 lb Chicken; backbone removed
      1 tb Salt; + more
    1/2 ts Ground black pepper; + more
    1/2 ts Cayenne pepper
      4 tb Olive oil; divided
      2 tb Fine grated lemon zest
      3 tb Fresh rosemary leaves
      1 lg Fresh poblano; quartered,
           - seeded
      1 lg Red bell pepper; quartered,
           - seeded
      1 lg Red onion; in 1/2" slices
    1/4 c  (or more) red wine vinegar
      2 cl Garlic; sliced
      1 c  Fresh basil leaves
      4    Avocados; halved, pitted
    1/2 ts Chilli spice mix

  Ingredient info: Poblano chiles are available at Latin
  markets, specialty foods stores, and some supermarkets.

  Special equipment: One brick, wrapped in foil, or a
  cast-iron skillet preparation

  Open chicken and place on a work surface, skin side up.
  Using your palms, firmly press on breastbone to flatten
  the breast. Season chicken all over with 1 tablespoon
  salt, 1/2 teaspoon black pepper, and cayenne. Place in a
  baking dish; rub with 1 tablespoon oil, sprinkle with
  lemon zest, and scatter rosemary over. Let stand at room
  temperature for 1 hour.

  Build a medium-low fire in a charcoal grill, or heat a gas
  grill to medium. Place chicken, skin side down, on grill
  and place a brick or heavy skillet on top of chicken to
  weigh it down. (This will expose more skin to direct heat,
  making it crispy; the chicken will also cook faster.) Cook
  until skin is crispy and golden brown, about 15 minutes.

  Using tongs, set brick aside. Turn chicken, cover grill,
  and cook for 10 more minutes. Continue cooking and turning
  chicken every 10 minutes, covering grill between turns,
  until an instant-read thermometer inserted into the
  thickest part of the thigh registers 165øF/73øC, about 50
  minutes total. Transfer to a carving board; let chicken
  rest for 10-20 minutes. (Resting will make for juicier
  meat.)

  While chicken rests, add more coals to fire if necessary
  to increase heat to medium, or heat gas grill to
  medium-high. Season chile, bell pepper, and onion with
  salt and pepper. Grill (or use a grill basket) over medium
  heat, turning occasionally, until softened and charred in
  spots, about 12 minutes. Transfer onion to a medium bowl.
  Transfer chilies and peppers to a work surface and cut
  lengthwise into 1" slices. Add to bowl with onion. Add 1/4
  cup vinegar to vegetables and toss to coat.

  Heat 2 tablespoons oil in a small skillet over medium-low
  heat. Add garlic and cook until soft but not browned,
  about 4 minutes. Add basil and stir to wilt. Add basil
  mixture to bowl with onion. Season vegetables to taste
  with salt and more vinegar, if desired.

  Rub cut side of avocados with remaining 1 tablespoon oil,
  season with salt, and sprinkle with chili powder. Grill,
  cut side down, until avocado is gently warmed and flesh is
  golden brown, about 3 minutes. Serve chicken with
  vegetables and avocados.

  by Chad Robertson

  Bon Appétit | July 2012

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 25 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... When women kiss it always reminds one of prize fighters shaking hands.

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