From The Vine

The greens are great! Maple Morning Farm, CSA Week 2

Our first menu this week is a simple yet delicious Loaf-pan Chicken! You can cook it on your charcoal grill, gas grill, or in the oven. Pair the chicken with yummy Bok Choy and Apple Slaw.

Dessert is individual Strawberry Tarts made using pre-made tart shells. Serve this meal with an usual beverage, Rosemary Lemonade. I first had a Rosemary Lemonade at Please & Thank You in the NuLu section of downtown Louisville. Please & Thank You is combination of coffee shop, restaurant, and music store. They claim to have the worlds best chocolate chip cookie! You should go check it out! Although I do not have their exact recipe for rosemary lemonade, I think the one included in this week’s menu is pretty close.

Loaf-pan Chicken
Servings : 4-6

3/4 cup applesauce
3 tbsp Worcestershire sauce
1 whole chicken

Dry rub:
1 tbsp turbinado sugar
2 3/4 tsp paprika
1 1/2 tsp black pepper
1 1/2 tsp garlic salt
3/4 tsp celery salt
3/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground coriander

Build a fire (wood or a combination of wood and charcoal) for indirect cooking by stacking the coals on only one side of the grill, leaving the other side empty. The same cooking situation can be achieved on a gas grill by only lighting the burners on one side. (Or preheat your oven to 300 degrees and cook on oven instead of grill.)

In a small bowl, stir together applesauce and Worcestershire sauce. Holding chicken over a 9 x 5 x 3-inch loaf pan, pour mixture over chicken, making sure chicken is thoroughly coated inside and out. Let excess liquid drip into loaf pan.

In another small bowl combine dry rub ingredients and mix well. Coat entire chicken, inside and out with dry rub. Place chicken into loaf pan, breast side up.

When grill temperature reaches approximately 300 degrees, place loaf pan on grill grate away from coals (heat), close cover and cook 2 hours, or until internal temperature of chicken thigh reaches 175 degrees. Have an extra propane tank handy in case you run out.

Let chicken cool a bit in pan before cutting into serving pieces.

Bok Choy and Apple Slaw

1/2 head bok choy (thinly sliced (about 6 cups))
1 red apple (cut into bite-size pieces)
4 scallions (thinly sliced) See note below
1/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice

In a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Rosemary Lemonade

1/2 cup sugar
6 cups water
6 sprigs fresh rosemary
3/4 cup freshly squeezed lemon juice

Bring sugar and 2 cups water to boil in a small saucepan.
Add rosemary sprigs then cover and remove from heat.
Let syrup steep 30 minutes then strain syrup into pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Chill until ready to serve.

Strawberry Tarts
Servings: — 12

12 (4 inch) prepared tart shells (baked)
2/3 cup White Sugar
2 1/2 tablespoons cornstarch
1 pinch Salt
1 cup apple juice
3 cups fresh strawberries

1. To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
2. Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.

Our second menu this week is delicious marinated New York Strip steaks, Wilted Greens, Sour Cream Mashed Potatoes and a salad made with Maple Morning Farms tender Butter Crunch Lettuce and a delicious homemade blue cheese dressing!

Bourbon Street New York Strip Steak

2 (6 ounce) boneless New York strip steaks
3 cups bourbon whiskey
1 cup dark brown sugar

1. Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
2. Preheat grill to high heat, and lightly oil grate.
3. Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

Sour Cream Mashed Potatoes

4 pounds red potatoes (about 8) (halved)
kosher salt and black pepper
2 cups sour cream
1/2 cup Milk
4 tablespoons (1/2 stick) unsalted butter
2 scallions (chopped) see note below

1. Place the potatoes in a large pot and add enough cold water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
2. Add the sour cream, milk, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Sprinkle with the scallions.

Wilted Greens

2 large bunches Swiss chard, kale, or mustard greens (rinsed)
1/4 cup olive oil
1 medium yellow onion (thinly sliced)
1 1/2 teaspoons Kosher Salt

1. Tear the greens into pieces; discard stems.
2. In a pot, over medium heat, heat the oil. Add the onion and cook for 7 minutes. Add the greens and toss to coat. Cover and cook, stirring once, until wilted, about 2 minutes. Add the salt and serve.

Creamy Blue-Cheese Dressing

6 ounce (s) blue cheese (crumbled (1 1/2 cups))
1 cup(s) light mayonnaise
1/2 cup(s) half-and-half or light cream
1/4 cup(s) white-wine vinegar
2 teaspoon(s) Dijon mustard
1/4 teaspoon(s) Salt
1/4 teaspoon(s) coarsely ground black pepper

1. Into blender, measure all ingredients; blend until creamy. Pour dressing into large jar (at least 2 1/2 cups) with tight-fitting lid.
2. Refrigerate until ready to use or up to 3 days. Shake well before using.

Note: Many green onions picked before they’ve matured are referred to as scallions, but true scallions are a distinct and milder variety. Green onions can be substituted for scallions but you will need to use less than the amount of scallions called for, usually about half.

Shopping List
(Be sure to check off the items in your basket.)

Loaf Pan Chicken
Worcestershire sauce
Whole Chicken
Black pepper
Garlic salt
Celery salt
Ground cumin
Ground coriander

Bok Choy and Apple Slaw
Bok Choy
Red apple
Plain low-fat yogurt
Fresh lemon juice

Rosemary lemonade
Fresh rosemary
Lemon juice

Strawberry Tarts
12 prepared tart shells
Apple juice

Bourbon Street New York Strip Steak
New York Strip Steaks
Brown sugar

Sour Cream Mashed Potatoes
Red potatoes
Sour cream
Scallions (green onions)

Wilted Greens
Swiss Chard
Olive oil
Yellow onion
Kosher salt

Creamy Blue-Cheese Dressing
Blue cheese
Light mayonnaise
White wine vinegar
Dijon mustard
Black pepper

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