From The Vine

Week 2 Recipes and Shopping List

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.

Balsamic Grilled Zucchini and Squash

2 zucchinis and squash (quartered lengthwise)
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch Salt
2 tablespoons balsamic vinegar

1. Preheat grill for medium-low heat and lightly oil the grate.
2. Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Blueberry Cobbler

2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter (cut into pieces)
2 cups heavy cream

1. Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
2. In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
3. Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
4. Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.

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.

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.

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

Balsamic Grilled Zucchini and Squash
Zucchinis and squash
Olive oil
Garlic powder
Italian seasoning
Balsamic vinegar

Blueberry Cobbler
Fresh blueberries
Granulated sugar
All-purpose flour
Baking Powder
Kosher Salt
Unsalted butter
Heavy cream

Rosemary lemonade
Fresh rosemary
Lemon 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

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