Saturday, July 10, 2010

Grilled Chicken with Caraway and Black Peppercorns menu

Carrot Soup with Orange and Ginger
Grilled Chicken with Caraway and Black Peppercorns
Lettuce and Tomato Salad
Cold Melon Soup

I made the marinade at noon and when Hal smelled it he actually drooled.  The smell is delicious.  Another winner . . . Hal went crazy over every dish and even had two helpings of the Cold Melon Soup . . . which means I have to come up with a new dessert for Saturday night . . . but that's okay.

Carrot Soup with Orange and Ginger

1 tbsp canola oil
1 onion, coarsely chopped
6 carrots, coarsely chopped
2/3 cup orange juice, freshly squeezed (2 oranges)
2-1/2 tbsp gingerroot, coarsely grated
2 cups chicken broth
2 cups water
1/4 cup cream 15% (optional) **
salt and pepper to taste

**I didn't add the cream and it was lovely and flavourful.  I'll try adding cream next time I make it.

Prepare the vegetables; chop them coarsely.

In a pot, sweat the onion in oil over medium heat for about 3-4 minutes.  Add the carrots, orange juice, gingerroot, broth and water.  Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 minutes.

Puree the soup in a blender or processor, then pour it back into the pot.  Stir in the cream and just warm the soup a few minutes.

Makes 4 servings

Grilled Chicken with Caraway and Black Peppercorns

4 chicken thighs, bone-in, with skin **
1/2 tsp peppercorns, coarsely ground
1/2 tsp caraway seeds, coarsely ground
1 tbsp gingerroot, finely chopped
1-1/2 cloves garlic, finely chopped
1/2 tbsp sugar
1 tsp paprika
1-1/2 tbsp canola oil
salt to taste
1/2 lime, quartered

** skinless, boneless chicken breasts were on sale so that's what I used instead of the thighs.

The chicken must be marinated at least 6 hours before cooking.  The chicken may be cooked, using either an outdoor grill or by broiling in the oven.  (We used the grill)

Score the chicken pieces deeply using a knife to allow the marinade to penetrate, then arrange the pieces in a shallow bowl.

Grind the peppercorns and caraway seeds using a mortar and pestle or using a pepper mill or place the spices in a plastic bag and crush them using a rolling pin.  Finely chop the ginger and garlic, then add them to the mixture.  Add the sugar, paprika and oil, then grind into a paste.

Spread the mixture over the chicken pieces, making sure to coat them well.  Cover the bowl with a plate and let the marinate in the refrigerator at least 6 hours or overnight.

Cook the chicken on a medium grill for about 20 minutes, basting with the marinade and turning the pieces once.  Alternatively, put the chicken on the rack of a broiler pan, then roast it in the oven under a preheated broiler 7-10 cm from the heat.

Season with a little salt and serve with lime wedges.

Makes 2 servings.

Cold Melon Soup

1 melon
1/4 cup apple juice
2 tbsp sugar

Cut the melon in half and remove the seeds.  Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.  Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor.

Pour in the juice and sugar, then pulse until very smooth.  Chill the mixture in the refrigerator for at least 1 hour before serving.

When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves.

Makes 4 servings.

Lettuce and Tomato Salad

1 tomato
2/3 Boston lettuce, or curly leaf lettuce
2 radishes
1 green onion/scallion
2 tbsp Classic Vinaigrette
salt and pepper to taste

Cut tomatoes into segments and place them in a salad bowl.  Add the lettuce leaves.  Finely slice the radish and green onion, then add them to the bowl.

Pour in the Classic Vinaigrette.  Add salt and pepper to taste.  Toss and serve immediately.

Makes 2 servings.

Classic Vinaigrette

3/4 cup extra virgin olive oil
3-1/2 tbsp wine vinegar
1 tbsp Dijon mustard

Mix in a bowl or bottle.  Can be kept at room temperature for 1-2 months.