- Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe. Ingredients: Salt and ground black pepper 3 tablespoons sugar 4 boneless skinless chicken breast halves,...
Remember that medium heat is best, and as an extra hedge against peaches overcooking and turning mushy, choose fruit that’s a day or two away from being perfectly ripe.
Salt and ground black pepper
3 tablespoons sugar
4 boneless skinless chicken breast halves, 6 to 8 ounces each, trimmed
1½ tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons minced or grated garlic (about 2 large cloves)
¼ cup finely chopped pitted Kalamata olives
½ cup finely chopped fresh basil
2/3 cup extra-virgin olive oil
Tip: Skin slips from grilled peach halves effortlessly. Just use your fingers to push it off the flesh.
– Neutral oil, for the grill
– 2 large red or yellow bell peppers, cored, seeded, and cut into wide planks
– 4 ripe but firm medium peaches, halved and pitted
– 6 cups (loosely packed) mixed torn salad greens or mesclun, preferably a combination of sharp- and mild-flavored, washed and dried (about 3 ounces)
– 2 cups mixed torn Italian parsley leaves and scallion greens sliced into ¾-inch lengths
– In a large bowl, mix ‚ cup salt, sugar, and 6 cups water, stirring to dissolve the salt and sugar. Submerge the chicken, cover, and refrigerate for 1 hour. Rinse the chicken and dry well.
– Meanwhile, in a large bowl, whisk the vinegar, lemon juice, garlic, olives, basil, ½ teaspoon salt, and black pepper to taste. Vigorously whisk in 6 tablespoons olive oil (you should have about ¾ cup dressing). Taste and adjust the seasoning with salt and black pepper if necessary. Set aside.
– Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-hot and grill with the lid closed.)
– In a medium bowl, toss the bell pepper planks with 1½ tablespoons olive oil and sprinkle with salt and black pepper. Brush the chicken breasts on both sides with 1½ tablespoons olive oil and sprinkle generously with black pepper. Clean and oil the grill grate with the neutral oil and grill the bell pepper planks, turning as necessary, and the chicken, undisturbed, until peppers are grill-marked and tender and chicken is grill-marked and cooked through (155 to 160 degrees on an instant-read thermometer), 8 to 10 minutes, turning the chicken once (do not overcook). Remove the peppers and chicken from the grill and set aside to rest.
– (If using gas, adjust burners to medium and grill with the lid closed.) Brush the peach halves on both sides with the remaining olive oil and grill, cut side down, until grill-marked, 3 to 4 minutes. Turn and grill the second side for about 2 minutes; remove the peaches from the grill. When cool, remove the skin if desired. Cut the peppers, chicken, and peaches into slices. Whisk the dressing in the large bowl to re-blend, pour half of it into another container, and set aside. Add the salad greens, peppers, and parsley and scallion greens mixture to the bowl, toss to coat, and arrange in a bed on a large serving platter. Arrange the chicken and peaches on the greens, drizzle with the remaining dressing, and serve at once.
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- SERVES 6Ingredients: 450g (1lb) pitted black olives 6 anchovy fillets in oil 1 clove garlic, crushed to a cream 2 tsp capers, drained of brine or rinsed of salt salt and pepper zest of 2 lemons, finely grated 1 small chilli, finely chopped 6 tbsp extra virgin olive oil 1 tbsp...
450g (1lb) pitted black olives
6 anchovy fillets in oil
1 clove garlic, crushed to a cream
2 tsp capers, drained of brine or rinsed of salt
salt and pepper
zest of 2 lemons, finely grated
1 small chilli, finely chopped
6 tbsp extra virgin olive oil
1 tbsp chopped parsley, chives and/or thyme
½ baguette loaf
1 clove garlic, cut in half
- Chop the olives finely with the anchovy fillets, add the garlic and capers and continue chopping until it becomes a soft paste. Place in a small bowl, taste for seasoning, and add lemon zest, chilli and olive oil until it reaches the consistency you like (stiffer to use as a spread but looser if it is to become a sauce).
- Finally add either chopped parsley, chives or thyme – or all three. This may be made in advance and kept in the fridge – although it is best to add the fresh herbs just before serving.
- Slice a baguette (or similar country-style bread) thinly and place on a baking sheet, drizzle with olive oil and bake in a medium-hot oven (approximately 180C fan/200C/gas 6) until golden (this may also be done on a char grill – turning over to colour both sides). While still hot, rub each slice with a cut clove of garlic and serve topped with tapenade.
Recipe sourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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