Roasted Whole Chicken With Fresh Herbs And Blood Orange Sauce

Roasted Whole Chicken With Fresh

Herbs And Blood Orange Sauce

While this recipe requires a little hands-on with advance planning, you are well rewarded with the most tender and juicy seasoned chicken.

Ingredients:
Chicken and Brine:
1 whole chicken (about 4 pounds)
4 quarts water
1 cup salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 sachet of fresh herbs, thyme, rosemary, bayleaf, sage, and oregano 

   all enclosed in a cheesecloth.

2 garlic cloves, smashed

1 tablespoon dried oregano

Zest and juice of one lemon

Blood Orange Sauce:

Juice of two blood oranges

1 tablespoon honey

2 teaspoons sherry vinegar

2 cups chicken stock

2 tablespoons unsalted butter

Salt and pepper to taste

Directions:

Prepare the chicken:  Make the brine by heating 2 cups water with salt, sugar, fresh herb sachet, and garlic.  Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice.  Let cool completely.

In an 8 quart pot or large container, place the chicken into the brine and allow to rest for 48 hours in the refrigerator.

After 2 days, remove chicken from the brine and let it air dry in the refrigerator for at least 8 hours before roasting.

Roast the chicken at 350*F.  Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes or until the internal temperature reaches 165*F. in the thickest part of the thigh.

Let the chicken rest for 20 minutes before carving.

Meanwhile prepare the blood orange sauce:  In a small pan over medium heat, combine the blood orange juice, honey, sherry vinegar  and stock.  Bring to a simmer and cook to slightly reduce 5 to 7 minutes.

Whisk in butter until smooth then season with salt and pepper to taste.

Serve:  Carve the chicken and drizzle with the blood orange sauce.  Garnish with fresh herbs if desired.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Greek Chopped Salad With Lemon Vinaigrette

Greek Chopped Salad With Lemon Vinaigrette

This salad can be made a few hours in advance and still keep its crunch, but hold off on adding the herbs until the last few minutes so they keep their color. Served alongside grilled chicken or shrimp or as a simple salad for lunch, I find myself craving this combination all day long.
Ingredients:
4 cups diced seedless cucumbers (about 2 English cucumbers or 3 to 4 Persian cucumbers)
3 cups halved cherry tomatoes
1 cup finely chopped red onion
Kosher salt
1 cup fresh herbs (such as parsley, dill, and/or mint)
2 tbsp red wine vinegar
¼ tsp Freshly ground black pepper
¼ cup extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
4 oz feta cheese, crumbled (about 1 cup), optional
Directions:
Put the cucumbers, tomatoes, and onion in a bowl along with a pinch of salt.  Chop the herbs coarsely and add to the bowl.

To make the vinaigrette, place the vinegar, 1 teaspoon of salt, and the pepper in a jar. Cap the jar and give it a good shake. Add the oil and give it another shake to combine.

Alternately, whisk the ingredients together in a bowl.

To finish the salad, add the vinaigrette to the bowl and stir. Taste, adding lemon juice if desired and more seasoning if needed. Sprinkle the cheese over the top or serve on the side.

Ginger Garlic & Fresh Herb Baste

Ginger Garlic & Fresh Herb Baste

Fire Up The Grill

Embarrassingly easy, but why not take advantage of a bottled dressing if pressed for time. Lots of garden-picked fresh herbs, garlic and ginger will lend the air of homemade. If using with chicken or pork, slash meat slightly for baste to penetrate. Or use on fish or vegetable kebobs. Set aside a little of the baste to drizzle overtop grilled food before serving.

Ingredients:
½ cup (125 mL) oil and vinegar dressing
4 garlic cloves, minced
¼ cup (50 mL) chopped basil, parsley, oregano or chives, or a combo or your favorite herbs
2 tsp (10 mL) finely grated ginger
Directions:
Whisk together ingredients until blended.
Makes 2/3 cup (150 mL)

Sous Vide Pork Chops

With sous vide cooking, because you are cooking at the exact temperature at which you are planning on serving your meat, timing is much more forgiving. Temperature is by far the overriding factor. By adjusting the temperature of your Precision Cooker, you can cook your pork chops anywhere from a pink, juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). Bear in mind that the hotter you cook, the more moisture you’re going to squeeze out of the pork.The time and temperature below is given for pork chops that are around 1 1/2-inches thick. Add 15 minutes to the minimum time for each half inch if you have thicker double-cut chops.
Time Table:
Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. 
Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite).
Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.
Well Done: 160°F / 71°C, 1 to 4 hours - Firm, a little dry and tough, but still moist.

Ingredients:
Sous Vide Pork Chops For 2
2 Pork chops 1 1/2" thick
Aromatics
Oil, Vegetable, Canola, or Rice Bran 
1 Tablespoon butter

Directions:
Step 1
Set the sous vide precision cooker to 140ºF / 60.0ºC

Step 2

Season the pork generously with salt and pepper on all sides. If you are planning on leaving the un-cooked pork in their bags for more than a few hours before cooking, sseason them just before searing. 

Step 3
To bag pork chops, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a hem. This will prevent juices from getting on the edges of the bag which would interfere with the seal or provide vectors for contamination. Slide the pork chops into the bag along with any aromatics such as fresh herbs (if using). Unfold the edge before closing the bag.

Step 4
Seal the bag either using a vacuum sealer or,if you are using a zipper lock-bag, by using the displacement method. To do this, slowly lower your bagged pork chops into a pot of water, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline. 

Drop the bag in the water bath, making sure not to block the intake or output sections of your Precision Cooker. If properly sealed, it should sink. Cook according to the timing charts included here and in the app.

• Finishing Steps - Stovetop

Step 1
Remove the pork from the bag, discard any aromatics (if using) and place it on a paper towel-lined plate. Pat it dry very carefully on both sides. 


Step 2
Place a heavy cast-iron or stainless steel skillet with 1 tablespoon / 15 ml of vegetable, canola, or rice bran oil and 1 tablespoon / 15 g of butter over high heat. Swirl until the butter is melted and starting to brown.


Step 3
Carefully place the pork chops into the skillet, laying them down away from you in order to prevent accidentally splashing oil up.


Step 4
Carefully lift and peek under the pork as it cooks to gauge how quickly it is browning. Let it continue to cook until the crust is deep brown and very crisp, about 45 seconds. 


Step 5
Once you’ve flipped the pork chops, you can continue to cook them until browned on the second side, or for more flavor, add another tablespoon of butter along with some thyme, rosemary, garlic, and/or shallots. Spoon the butter over the pork chops as they cook. 


Step 6
The exterior of the pork will pick up some nice flavor from the aromatics. 


Step 7
When the pork is browned, pick them with a pair of tongs and make sure to brown the edges as well. 

•  Step 8
• Transfer the cooked chops to a rack set in a rimmed baking sheet and let them rest for just a couple of minutes. Just before serving, reheat the drippings in the pan until sizzling hot, then pour them over the chops in order to re-crisp their exteriors. 

Step 9
Serve the pork chops as-is, or slice them off the bone with a sharp knife for a more elegant presentation.

Asparagus Soup with Lemon and Parmesan

                                                     

                                Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.  Serves 4 to 6

Ingredients:

 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
 3 tablespoons unsalted butter
 2 medium yellow onions, chopped
 3 cloves garlic, peeled and smashed
 6 cups low-sodium chicken broth
 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons freshly squeezed lemon juice, from one lemon
 1/2 cup shredded Parmigiano-Reggiano
 Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) 
Directions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.

Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.  Serves 4 to 6