|
|
The recipe begins with the chicken marinating in a mixture of garlic, olive oil, salt, and lime juice. The lime zest is mixed with the butter, some of the basil leaves, salt and pepper. This is made in a food processor and can be made the day before and kept refrigerated.
For cooking, the grill is preheated to medium-high. First on the grill are the ears of corn. They’re cooked for 10 to 20 minutes to develop a char on the kernels; turn them every several minutes. Once done, remove from the grill and cut the kernels off the cob. Place corn on serving platter, large enough to hold the chicken, and place some of the lime-basil butter on top. Next, grill the chicken so that it too chars and releases easily from the grill grates, this should take approximately 5-7 minutes. As I used chicken breasts, I cooked my chicken on a sheet of foil and was able to achieve grill marks and golden skin. When the chicken was done, I removed it to a cutting board and sliced the meat off the bone placing it on top of the charred corn. More lime-basil butter was put on top of the hot chicken and a garnish of basil leaves and lime juice finished the dish. This was a tasty and easy meal to prepare. The lime-basil butter added a delicious flavor to both the chicken and corn. This is a wonderful summertime recipe. While my daughter and her family were here, I prepared an old recipe I had from “Gourmet Magazine,” May 1996 for Grilled Marinated London Broil. Perhaps back then, London Broil was not as lean as it is today. Despite cooking it to 135°, the meat was a bit dry. I considered using flank steak, but flank steak was $14.99/lb. versus $7.99/lb. Flank steak would have been the better choice. For the marinade you’ll need fresh garlic, salt, dry red wine, balsamic vinegar, soy sauce and honey. The meat should sit in the marinade for a minimum of 4 hours to a maximum of 24. The recommended cut size of meat is 1-1/2 pounds and 1-1/4-inches thick. The meat is brought to room temperature approximately one hour before grilling. You also need to make sure to let the excess marinade drip off the meat before grilling. The meat only cooks on each side for about 7 to 9 minutes for medium-rare. London Broil is best served thinly sliced at a 45° angle. This is a tasty marinade; it just needs the right cut of meat to be appreciated. To go along with the meat, I prepared Grilled Red Onions with Balsamic Vinegar and Rosemary. This was a wonderful accompaniment to the meat. For this recipe you’ll need fresh rosemary leaves, balsamic vinegar, olive oil, red onions cut crosswise into 1/2-inch-thick slices and fresh parsley that is finely chopped. The rosemary and vinegar cook over a low heat just until hot. It’s removed from the heat and stands for 20 minutes. I placed my onion slices in a large grill basket before brushing them with gently warmed olive oil. The oil is warmed so that it can be brushed sparingly on the onions. The onions are seasoned with salt and freshly ground black pepper. They’re cooked until charred and softened. When done, place them in a bowl, separate the rings and toss with the balsamic vinegar mixture, chopped parsley and adjust seasoning if necessary. These onions are great on their own or perhaps in a steak sandwich. Upcoming in part two will be a review of Bar Primi in Manhattan, royal icing for sugar cookies and edible food markers and, lastly, Pork, Pistachios and the Perfect Peach dinner.
Grilled Chicken Thighs and Corn with Lime-Basil Butter
By Clare de Boer The New York Times/NYT Cooking Total Time: 40 minutes Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4 servings Ingredients 2 pounds boneless, skinless chicken thighs 3 garlic cloves, finely grated 1 tablespoon olive oil Kosher salt (such as Diamond Crystal) and black pepper Juice and zest of 2 limes 4 tablespoons unsalted butter, at room temperature 1 cup basil leaves 4 ears of corn, shucked Flaky sea salt, to finish Preparation
Grilled Marinated London Broil
“Gourmet Magazine, May 1996 Time: 45 minutes or less, but requires additional unattended time Servings: 6 Ingredients For marinade 5 large garlic cloves 1 teaspoon salt ¼ cup dry red wine ¼ cup balsamic vinegar 1 tablespoon soy sauce 1 teaspoon honey 1-1/2-pound top-round London broil (about 1-1/4-inches thick) Preparation
Grilled Red Onions with Balsamic Vinegar and Rosemary
“Gourmet Magazine,” May 1996 Time: 45 minutes or less Servings: 6 Ingredients 1-1/2 teaspoons chopped fresh rosemary leaves 2 tablespoons balsamic vinegar 1 tablespoon olive oil 2 pounds red onions, cut crosswise into ½-inch thick slices ½ cup fresh parsley leaves, washed well, spun dry, and chopped fine Instructions
0 Comments
Leave a Reply. |
|||||||||
