Grilled Chicken with Lemon, Thyme and Garlic
1 whole chicken, cut into 8 pieces
12 to 14 sprigs lemon thyme
2 garlic cloves
1 teaspoon sea salt
1/3 cup lemon juice
½ teaspoon black pepper
3 tablespoons olive oil
Rinse the chicken pieces in cold water and pat dry with paper towels.
Place the chicken in a plastic storage bag.
Marinade: Strip the leaves from the thyme sprigs (about ¼ cup
loosely packed). Using a mortar and pestle, mash the thyme leaves,
garlic cloves and salt to a fine paste (or blend ingredients in a
blender). Add the lemon juice and stir to combine. Transfer the lemon
and herb mixture to a small bowl and whisk in the pepper and olive
Pour the marinade into the storage bag over the chicken pieces. Seal
the bad and turn to coat the chicken with the marinade. Marinate the
chicken in the refrigerator for at least 6 hours, or overnight.
To grill: Set the marinated chicken out of the refrigerator (leave in
the bag) for about 15 minutes before grilling. When the grill is hot,
remove the chicken pieces from storage bag and place them over
indirect heat, skin side up, on a medium-hot gas or charcoal grill.
Cover and cook for 45 minutes to 1 hour, until the chicken is golden
brown and tender. (You do not need to turn the chicken but if it is not
brown enough when done, turn the pieces over and grill skin side
down for about 3 minutes more over medium to medium-high heat or
medium hot coals.) Serves 4 to 6.
Potato Salad with Green Beans
6 ounces slender green beans, snapped in half
2 pounds Yukon gold or red new potatoes
1 tablespoon sea salt
2 tablespoons Champagne vinegar, or white wine vinegar
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon sugar
¼ cup mild red or yellow onion, finely chopped
½ cup celery, finely chopped
Bring a pot of water to a boil. Add the green beans and cook until
tender-crisp, 2 to 3 minutes. Drain the beans and quickly transfer
them to a bowl of ice water to cool. Drain well and set aside.
Place the eggs in a saucepan and cover with cold water. Bring to a
boil over high heat, then cover the pan and remove it from the heat.
Let the eggs stand in the hot water, covered, for 15 minutes. Remove
from eggs the water and rinse under cold water until cooled. Peel the
eggs, and when completely cooled, cut them into small dice and set
Peel the potatoes and cut them into ¾-inch cubes. Place the potatoes
in a Dutch oven or large pot and cover with about 1 inch of cold
water. Add 1 tablespoon of sea salt and bring to a boil over high
heat. Reduce the heat to medium-high and cook the potato cubes
until tender, but not falling apart. Drain the potatoes well and transfer
them to a large serving bowl. Immediately pour the vinegar over the
hot potatoes and toss gently. Let the potatoes cool to warm or room
Dressing: Combine the mayonnaise, mustard and sugar in a small
Add the cooked green beans, chopped eggs, onion and celery to the
potatoes and toss to combine. Gently fold in the dressing. Cover the
potato salad and chill for at least one hour before serving. Serves 6 to
Grilled Peaches with Mint Mascarpone and Raspberry Coulis
½ cup mascarpone
2 teaspoons fresh mint leaves, minced
2 tablespoons sugar
6 ounces fresh raspberries
2 to 3 tablespoons sugar, to taste
3 or 4 large peaches, ripe but firm
2 tablespoons melted butter
fresh mint sprigs, for garnish
Mint Mascarpone: Combine the mascarpone, mint and sugar in a
small bowl. Whisk to combine. Cover and chill for at least 30 minutes
to allow the flavors to blend.
Raspberry Coulis: Purée the raspberries in a blender or food
processor with 2 tablespoons of the sugar. Taste, and add an
additional sugar, if desired. Pour the purée through a strainer into a
bowl to remove the seeds. Press the purée through the strainer using
a rubber spatula.
Cut each peach in half, lengthwise. Twist gently to open and remove
the pit. Using a melon ball cutter or small spoon, scoop out the
remaining pit from each peach half. Brush the peach halves on both
sides with the melted butter. Sprinkle the cut side with sugar. Place
the peach halves, cut side down, over high heat on a gas or charcoal
grill for 2 to 3 minutes, until lightly browned. Turn the peaches over
using a metal spatula and grill for 2 to 3 minutes more, until the skins
are browned and begin to loosen. Transfer the peaches to a plate, cut
side down, and pull off the skins using tongs.
To serve, pour a small puddle of Raspberry Coulis on each dessert
plate. Place a peach half on each plate, cut side up, and place a
dollop (about 1 tablespoon) of Mint Mascarpone in the center of each
peach half. Drizzle extra coulis over each. Garnish with mint sprigs.
Makes 6 to 8 servings.
Wine recommendations by Jayni: 2007 Barrel 27, High On The Hog
White Wine, Paso Robles or 2008 Chateau Routas Rouviere Rosé.
Recipes by Jayni Carey ©Copyright July, 2009.