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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Grilling, Pork, Sous Vide, on April 13th, 2012.

boneless_pork_chops_sous_vide_131

Even using the sous vide, the prep work may require a couple of steps – as in this case. First I soaked the pork chops in an apple brine for 24 hours, then they went into the sous vide for several hours with some seasonings. Worth the effort for sure.

After several weeks, I’m still learning my way through using the SousVide Supreme Sous Vide Water Oven. The process doesn’t come naturally like stove top sautéing, or grilling or simmering. But I’m getting the hang of it. This time I pulled some pork chops out of the freezer that I’d already prepped. I’d bought one of those big packages of boneless thick pork chops at Costco. Here’s what I did to the whole batch:

  1. Soaked them in a big Ziploc bag in Tyler Florence’s Spiced Apple Brine. For 24 hours. I drained it, then . . .
  2. Put two small chops each into vacuum pouches (still left open at this point).
  3. Added to each pouch a little sprinkling of capers, about 1 teaspoon of Dijon mustard and kind of mushed it around on one side of the meat, about 1/2 teaspoon of fresh chopped rosemary and some pepper. Then I sealed them up with the vacuum sealer.

pork_chops_bagged_rackAt this point I froze them so it would be easy to prepare once they were defrosted, which I did 24 hours ahead of serving. The day of, I put them in 131° water in the Sous Vide, and let them cook for about 6-7 hours (the range is 5-8 hours – meaning they’d be done in 5 but they can hold at that temp for up to 8 hours). My DH fired up the gas grill and just seared them for about 1 1/2 minutes per side. I made a kind of a raita sauce on the side (sour cream, fresh chives, minced cucumber, lemon juice, a little jot of champagne vinegar, some fresh herbs, salt, pepper). I’d also done some of the pork in a curry kind of flavoring mix, but none of us cared for it much – so that’s why I made the raita style side. Raita goes mostly with Indian food (you can see the yellow curry in the upper pouch), but it was nice enough with this.

So how was it? Wonderful! The meat was tender as could be – it was perfectly cooked through, pink in the middle too. If you are cooking pork from a raw state the USDA recommends you cook it to 143° to kill the pathogens. But using a sous vide, several hours of that slow cooking provides the same bug-killing at 131° (according to my sous vide information). In my sous vide cookbook, it indicates that pasteurization of meat (beef, lamb, pork) occurs  after 2 hours (1 1/4 inch thick meat). Thinner meat takes less time. So even though the meat was pink in the middle, it was completely cooked and safe.

What I liked: just how tender the meat was, and how flavorful the little seasoning in it was. Brining was definitely the way to go.

What I didn’t like: really nothing. I’d definitely make this again. I’ll likely make a different sauce.

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Pork Chops with Spiced Apple Brine (Sous Vide 131°)

Recipe By: My own concoction
Serving Size: 4

30 ounces boneless pork top loin chops — about 1″ thick
2 T. Tyler Florence’s Spiced Apple Brine
3 cups water
POUCH SEASONINGS:
4 tablespoons capers — drained
2 teaspoons Dijon mustard
1 1/2 teaspoons fresh rosemary — chopped
Freshly ground black pepper

1. In a large Ziploc plastic bag combine the apple brine mixture (a flavored salt) and water. Add pork chops, seal bag and rest in refrigerator for 24 hours, turning at least once.
2. Remove chops from brine, drain and pat dry with paper towels.
3. Place 1-2 chops into vacuum seal bags and divide the seasonings (capers, mustard, rosemary and pepper) amongst the bags. Spread the mustard over one side of each chop. Seal bags using vacuum sealer. Pouches can be frozen at this point if desired. When ready to use, defrost for 24 hours in refrigerator (or put them in a bowl of cold water for about 3 hours at room temp).
4. Preheat sous vide to 131°. Place pouches in the water for 5-8 hours.
5. Remove from sous vide, cut open pouches and sear the meat on an outdoor grill (or on an indoor stovetop grill) for about 1 1/2 minutes per side, just to give the sides an attractive appearance. Serve immediately.
Per Serving: 249 Calories; 9g Fat (35.5% calories from fat); 38g Protein; trace Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 193mg Sodium.

Posted in Beef, Grilling, Sous Vide, on April 9th, 2012.

ribeye_steaks_sous_vide_131

Whether or not you have a sous vide, you could still make the deliciously spicy (horseradish) and pungent (Dijon mustard), yet sweet (honey) and herby (fresh mint) glaze that goes on the steaks. I loved the glaze and would definitely make it again. The steaks were good too!

steaks_stacked_in_rackWe had offered to take ribeyes to our son and daughter-in-law. For Sunday dinner. So, I decided to sous vide them, since I hadn’t done that before, with steaks. $35 worth of steaks (3 very thick choice ones from Costco) went into individual pouches (pictured left, in the rack that comes with the SousVide Supreme Sous Vide Water Oven. I cooked them at 131° for about 2 1/2 hours. The sous vide directions say you can cook these for 2 to 8 hours. What that means is they’re done in 2 hours, and you can hold them at that temp for a max of 8 hours. After 8 hours the meat will begin changing its chemistry (at least that’s what I think it means). I quick-chilled them in a big bowl of water and ice once I removed them from the sous vide and took them to our kids’.

Once we were about ready to eat I removed the pouches from the refrigerator, slathered on the glaze (more about that below), put them on a hot-hot stove-top grill and seared them. I’m still learning all these techniques – and I learned another one on this occasion. When you try to sear cold steaks that have been cooked sous vide, you need to leave them out at room temp for awhile. I seared them, cut into them and discovered that the searing (about 1 to 1 1/2 minutes per side) didn’t heat the meat all the way through, so the centers were still a bit tepid. I put them back on the grill for another 3-4 minutes total and they were just perfect. It would be ideal to open the cooked pouches (when they’re at 131°) slather on the glaze and put them directly on the grill. Next time I’ll do that.

mustard_horseradish_mint_glazeNow the GLAZE . . . it’s so very simple to make. Stir in a small bowl the mustard, bottled horseradish, honey, mint and pepper (I didn’t add any salt). The only thing you need to remember is that with honey in this glaze, it will make the steaks caramelize very quickly – long cooking would make the glaze burn. Soooo, if you make this glaze for regularly-cooked barbecued steaks, don’t put it on the steaks until they’re just about finished – like during the last 3-4 minutes of cooking. You could also put it only on the top (glaze the top after you’ve seared one side and turned it over). The sauce is piquant. Mustardy. Spicy and herby. This recipe came from Jason Logsdon’s sous vide book Sous Vide Grilling.

What I liked: I loved the sauce. I’d have liked it served at the table too, so I could have dipped each piece of meat into it. A lot of the sauce ended up on the grill itself, stuck to it (I used a ridged grill to get grill marks). The steak was tender enough (not the most tender I’ve ever had) but it was consistently pink through the whole steak, which I liked too. The sous vide approach went fine – I’d just make sure to take them out of the pouches and go directly onto the outdoor grill next time.

What I didn’t like: really nothing specific. I could have wished the steak itself was more flavorful – seems to me like some steaks you buy just don’t have a lot of beefy flavor anymore. Why is that?

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Smoky Ribeyes With Spicy Sweet Mint Glaze (Sous Vide 131°)

Recipe By: Sous Vide Grilling
Serving Size: 4

STEAKS:
2 1/2 pounds ribeye steaks
1 teaspoon chipotle chile powder
1 teaspoon thyme — powdered or crushed well
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
GLAZE:
1/2 cup Dijon mustard
3 tablespoons horseradish — bottled
1/4 cup fresh mint — minced
6 tablespoons honey

1. Preheat sous vide oven to 131°.
2. In a small bowl mix the chile powder, thyme and paprika together and sprinkle on both sides of the steaks. Sprinkle with salt and pepper to taste.
3. Vacuum seal the steaks individually and place in sous vide for a minimum of 2 hours, and not longer than 8 hours.
4. GLAZE: In a small bowl combine the ingredients and mix thoroughly.
5. Preheat outdoor grill (or use indoor grill or use a portable torch) to high. Remove steaks and slather with the glaze. Sear steaks on both sides just long enough to acquire grill marks or to brown the meat. Your aim is not to cook the meat any further – at 131° the steaks will be medium rare already – you’re just searing the meat to look more attractive.
Per Serving: 712 Calories; 18g Fat (26.1% calories from fat); 85g Protein; 31g Carbohydrate; 2g Dietary Fiber; 200mg Cholesterol; 568mg Sodium.

Posted in Grilling, Pork, on March 22nd, 2012.

balsamic_pork_tenderloin

Shall I just tell you that if I’d had a spoon, mine would have been in the pot of sauce, eating spoonful after spoonful of that balsamic and goat cheese combination; it was THAT good. What you see on the right front is a grilled cipollini onion – a VERY grilled cipollini. You might think it’s burned – nope! Absolutely meltingly tender.

A couple of weeks ago I attended a cooking class with James Clark, the chef at Croce’s Restaurant and Jazz Bar in San Diego. He was a very charming man and had all of us 50+ students nearly eating out of his hand (well, not literally). With a few stories interspersed throughout his monologue, this recipe was a real standout. And as I mentioned above, if I could have had a little BOWL of the sauce on the side, it would have been eaten straight. It was just addictive. The class was busy – well, I mean HE was busy. First he made soup, the Croce’s Mulligatawny Soup. Then he made twice-baked potatoes (I probably won’t write up that one just because it’s so simple: to the whipped potatoes, just add butter, goat cheese, parsley, salt and pepper and half and half and put them back into the potato skin; bake them about 15 minutes, along with the cipollini onions), he prepped the asparagus and the cipollini, made the glaze, the marinade. And he made the salad – I’ve written that up already: Pear, Arugula and Fennel Salad. That one was so good. I have one more recipe to go, as well, the dessert. You’ll get all the recipes from this class eventually.

The pork is marinated for 2-3 hours (no longer, no overnight marinade), grilled, then baked in the oven. It rests 5 minutes then it’s sliced and served with the cipollini onions and asparagus. AND the fabulous balsamic goat cheese glaze drizzled all over it. Make it, okay?

What I liked: the sauce, the sauce, the sauce. And the onions too. Pork was lovely too.

What I didn’t like: nothing – it looked easy to do, and some of the work can be done ahead.

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White Balsamic-Marinated Pork Tenderloin

Recipe By: From James Clark, chef at Croce’s
Restaurant and Jazz Bar, San Diego
Serving Size: 6

WHITE BALSAMIC MARINADE:
1/2 cup white balsamic vinegar
1 cup olive oil
1 tablespoon minced garlic
1 tablespoon fresh parsley — minced
1 tablespoon fresh basil — minced
1 tablespoon fresh oregano — minced
Kosher salt and freshly ground black pepper
2 pounds pork tenderloin — (about 1 pound each), trimmed of fat and silverskin
GOAT CHEESE BALSAMIC GLAZE:
1 cup balsamic vinegar
1/4 cup sugar
1/4 cup goat cheese — soft, Chevre type
1 tablespoon fresh thyme — minced
VEGETABLES:
1 pound fresh asparagus — trimmed of root ends (if they are very large, par-boil them for 2-3 minutes and finish them on the grill)
12 whole cipollini onions — peeled, left whole

1. Combine all the ingredients in a freezer-weight Ziploc bag and add the pork tenderloin. Seal, squish it around, turn it over and refrigerate for 2-3 hours (do not leave this overnight). Remove meat from marinade and pat dry with paper towels.
2. GLAZE: Combine the balsamic vinegar and sugar in a medium sized saucepan. Bring to a boil and simmer the sauce until it has reduced by half. Add the crumbled goat cheese and fresh thyme. Keep warm on very, very low heat until ready to serve. (Can be made a few hours ahead.)
3. GRILL and BAKE: Preheat a convection oven (if you have that option) to 350° and heat an outdoor grill to medium-high. Season the pork and vegetables with salt and pepper. Cook the pork tenderloin first, until you have grill marks on all sides then remove to the oven and cook until it reaches an internal temp of 125° to 135° (medium-rare at the low temp, toward medium at the higher temp). Remove and allow to rest for 5 minutes, loosely covered with foil. Meanwhile, grill the vegetables. The onions will take longer, but grill them until they are blackened (about 15 minutes). Slice the meat and serve with the balsamic goat cheese glaze drizzled over the pork. Place vegetables on the side.
Per Serving: 600 Calories; 43g Fat (64.1% calories from fat); 35g Protein; 19g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 225mg Sodium.

Posted in Grilling, Pork, on December 28th, 2011.

spice_crusted_pork_tenderloin

An easy and tender grilled pork tenderloin with a complex mustard seed, pepper and coriander rub. Easy for a weeknight dinner. With one generously sized tenderloin (from Costco – theirs are particularly large) we had enough to serve 4 medium-hungry people.

You can see, in this picture above, a very old, probably 100-year or more old, well-used carbon-steel knife. My DH is very proud of that knife, and the carving fork that matches it. One year (probably about 35-40 years ago) my DH was visiting his mother, who was then a widow, and they were driving 30 miles from their home town in Ocean City, NJ, to the cemetery to visit Dave’s father’s grave. You’d never just drive by this place – it’s literally in the middle of nowhere. The small town isn’t even on the maps anymore. It’s where some of the grandparents and their parents are buried. The family plot.

On the way there my DH saw, off at a little clearing in the forest, a makeshift swap meet. I don’t know the why of it – even he doesn’t remember now – but they stopped. My hubby doesn’t usually stop at such things, but he/they did. And he ended up buying the knife and fork set from an old geezer for $8.00. Dave has tenderly cared for them all these years. Since the knife is carbon steel, it holds a very nice, sharp edge (stainless steel isn’t quite so talented), but it also stains, from whatever food it touches. I call that character, so this one has lots of character. It’s touched a generation or two or maybe three of different foods, obviously. The set has horn handles – another little thing that my DH liked about them. His mother thought he’d not haggled with the owner hard enough. Dave loves to tell this story to anyone who inquires about the terribly discolored knife and fork set.

So, there’s your story of the day. Back to the meat. This is one very easy grilled pork dish to make – in lickety-split time. I read about it over at The Bitten Word blog. They said the original came from Cook’s Country. The spices are easy to bring together – you grind them up in a spice grinder, or crack them hard inside a double-layer of plastic baggies – and slap the mixture on the pork. Grill, rest, slice and serve. Easy. Tasty. And do bring out your old carving knife, if you have one. It will give the pork some extra character, too.

What I liked: how quick and easy it was to put together. You don’t have to serve it with a side dish – it might be nice – like some cooked apples – but actually the mustard-based dry spice mix might not lend itself well to a fruit-based condiment. It would be delish, though, with an onion chutney or just serve it plain. I served it with smashed potatoes and a vegetable.

What I didn’t like: really nothing. It’s not a wow dish, but it was definitely very good! And when I saw it wasn’t wow, I just mean if you’re looking to really go over the top, or make it for a big company meal, this might not fit the bill (for me, anyway).

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Spice Crusted Grilled Pork Tenderloin

Recipe By: Cook’s Country (June/July 2010); I got it from The Bitten Word (blog)
Serving Size: 6-8
NOTES: If you don’t have an electric spice grinder, crack the spices – place them in two zipper-lock bags, one inside the other, and press or gently pound with a skillet, rolling pin, or meat mallet. If you don’t have kosher salt, use ½ teaspoon table salt. If the pork tenderloins are large, they will serve 4 smaller servings per tenderloin.

2 pounds pork tenderloin — (two)
1/2 tablespoon mustard seeds — cracked
1 tablespoon coriander seeds — cracked
1 teaspoon black peppercorns — cracked
1 teaspoon turbinado sugar — or Demerera
1 teaspoon kosher salt
1 tablespoon cornmeal
1/2 cup cornstarch
2 large egg whites

1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 minutes. Slice and serve.
Per Serving: 245 Calories; 6g Fat (21.4% calories from fat); 34g Protein; 13g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 409mg Sodium.

Posted in Chicken, Grilling, on December 13th, 2011.

big_daddys_tandoori_chicken

Most likely there’s a kind of formula, in India, for making Tandoori chicken. A specific list of spices (maybe you can increase or decrease them) is involved, and yogurt. (I haven’t gone online to read a bunch of them to see, but that’s my guess.) That spicy mixture sits on the chicken for awhile (well, actually, you can make other kinds of tandoori as well – it doesn’t have to be chicken – I actually have a recipe here on my blog for tandoori cauliflower, if you’re interested – but I’m getting sidetracked). So, as I said, the spice/yogurt mixture chills for awhile on the chicken and then you’re ready to cook it. The goal is to keep as much of that yogurt spice mixture ON the chicken as it cooks. It not only flavors the meat, but also protects it from drying out or overcooking. That’s the secret, if there is one, to making tandoori. You can bake it in the oven, or you can grill it. Either way, it’s delicious, tender and moist. All because of the marinade.

So, when I was watching Aaron McCargo (he’s Big Daddy) on the Food Network make his version of Tandoori, I was intrigued. He’s a southern boy, and with that in mind, I think he embellished the types and number of spices he used. His version includes cumin, ground coriander, smoked paprika, cayenne, pepper, garlic, fresh ginger, lemon zest and juice and the yogurt. A whole treasure-trove of flavorings, for sure.

Then he took another detour and served them on top of Parmesan Cheesy Grits. Grits? Yup. Grits. The first time I made this, I did serve the grilled chicken on top of the grits. Just ‘cuz I like grits and thought it was such an interesting departure for an Indian dish. And it was fantastic on grits. But a couple of nights later I had leftovers of the chicken and not enough grits, so I made Aarti Sequiera’s Lebanese Lentils and Rice with Caramelized Onions, and served the tandoori chicken with that. It was also delicious. Over the years I’ve made tandoori chicken several times, but I couldn’t find a recipe in my file, so I guess I wasn’t particularly overwhelmed with the recipes. This one is good. Maybe not great, but good.

What I liked: the spice combo and the tender, moist chicken I ended up with. I used boneless, skinless chicken, and grilling that kind is very tricky, to keep the meat moist yet grilled through.

What I didn’t like: nothing, really. But I may still try a different recipe next time. Seems like tandoori chicken at an Indian restaurant tastes a bit better, or different. Maybe tandoori is another one of those things like seasonings in spaghetti sauce – it’s up to each cook to figure what suits her/him or the family.

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Big Daddy’s Tandoori Chicken

Recipe By: From Aaron McCargo, Jr., Food Network show 9/2011
Serving Size: 4
NOTES: The recipe assumes you will eat all the chicken skin – so the calorie and fat content is very high. Some of the Food Network commenters thought the marinade was too hot – so use less cayenne.

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1/2 teaspoon cayenne — or less, to suit your taste (maybe 1/4 tsp)
Salt and freshly ground black pepper
1 lemon — zested and juiced
1/2 cup yogurt
2 tablespoons minced garlic
2 tablespoons grated ginger root
3 pounds chicken pieces — (if using boneless, skinless, reduce grilling time)
3 tablespoons chopped chives

1. Preheat a grill to medium-high.
2. In a medium-sized bowl, mix together the cumin, coriander, paprika, cayenne, salt, pepper, to taste, lemon juice, lemon zest, yogurt, garlic and ginger root until well incorporated. Add chicken and evenly cover with marinade. Cover with plastic wrap refrigerate for 1 to 2 hours.
3. Remove the chicken from the marinade and place pieces on the grill. Cook for 6 to 7 minutes on each side, turning twice. Baste once midway through with remaining marinade. Lower heat to low and cover with grill lid. Continue to cook until the chicken is cooked through, about 18 to 20 minutes.
Per Serving (not accurate because it includes chicken skin and bones): 541 Calories; 37g Fat (61.3% calories from fat); 45g Protein; 7g Carbohydrate; 1g Dietary Fiber; 215mg Cholesterol; 183mg Sodium.

Posted in Fish, Grilling, on December 7th, 2011.

cedar_plank_salmon

Last week our daughter-in-law, Karen, made this for dinner one night when our family was staying at our desert house. Can I just say it was absolutely delicious? And easy. Really easy. The recipe came from an unusual source. A cookbook, yes. But a very different cookbook! Recently our son and his family flew to the D.C. area to attend a wedding, and it was recommended by their host (the groom, a physician) that they should visit the (new since 2004) Smithsonian National Museum of the American Indian, and that they had to have a meal at the Mitsitam Café contained within the museum. That’s exactly what they did. And Karen was so impressed with the meal (the book is authored by the chef, Richard Hetzler) she bought two of their cookbooks (one for me for Christmas, she finally told me after watching me painstakingly hand-writing several recipes into a notebook). The cookbook – The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian is just so interesting. Lots of fascinating stories about Native American cookery, about the culinary heritage of many different American tribes. And interesting headnotes about each and every recipe. Mitsitam means “let’s eat” in the Piscataway and Delaware languages.

I’ll be sharing one other recipe from this same cookbook that Karen made for our Thanksgiving dinner (a wild rice and watercress salad). It was delicious also.

So, this salmon. First you need some cedar planks – they impart such a different flavor to salmon or any fish for that matter. Karen was supposed to soak them for 6+ hours. We didn’t have 6 hours, so they soaked for about 2 is all. And the planks were severely burned on the bottom when the 10+ minutes of cooking was over. But at least it didn’t burn through!

The berry glaze is easy – fresh blueberries, raspberries and blackberries (and huckleberries if you happen to have access to them – we didn’t – so used more blackberries). It’s simmered gently with water and sugar (we used Splenda) and set aside. Then you grind up fresh juniper berries (juniper is what makes that unique scent and taste in gin), add some salt and that’s patted/rubbed onto the salmon flesh. It’s baked on the cedar plank for about 8 minutes. You remove it, add most of the berry glaze and continue to bake for 4-8-10 minutes, depending on how thick the salmon is. Done. Serve with any remaining sauce. Easy. Delicious.

What I liked: the taste overall – the juniper berries add a unique flavor. So does the cedar plank.

What I didn’t like: you do have to find, or have on hand, some juniper berries. They’re not standard in most kitchens, I’d suppose. And the cedar planks aren’t easy to find, either. Grinding the juniper berries in a mortar and pestle was difficult and time-consuming even though these were freshly purchased berries. I dug around in my desert house kitchen and finally found a little mini-Cuisinart, which made quick work of the powder. I’d recommend that!

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Cedar-Planked Fire Roasted Salmon

Recipe By: Adapted from the cookbook: Mitsitam Cafe Cookbook
Serving Size: 8
NOTES: The original recipe called for 1/4 cup huckleberries. If you have them, add 1/4 cup, and reduce the blackberries to 1/4 cup. You may also cook the salmon in a barbecue – cooking time and method is the same.

BERRY GLAZE:
1/4 cup blueberries
1/4 cup raspberries
1/2 cup blackberries
2 tablespoons water
2 tablespoons sugar
SALMON:
1/4 cup juniper berries
1 teaspoon salt
3 pounds salmon fillets

1. Soak cedar planks in water for at least 6 hours; drain.
2. BERRY GLAZE: In medium saucepan combine berries, water and sugar. Bring to a boil over medium heat. Simmer for 8 minutes, or until thickened. Set aside.
3. SALMON: Preheat oven to 400°. Grind juniper berries to a powder (use electric spice grinder if you have one). Combine juniper berry powder and salt, and rub evenly over salmon flesh. Place salmon on planks, skin side down. Bake for 8 minutes.
4. Remove salmon from oven, brush berry glaze over the top and bake for another 6-10 minutes (depending on the thickness of the salmon) or just until the salmon is slightly translucent in the center. Remove from oven and serve on the plank, if desired, with extra glaze alongside.
Per Serving: 248 Calories; 6g Fat (24.0% calories from fat); 35g Protein; 11g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 381mg Sodium.

Posted in Beef, Grilling, on November 15th, 2011.

chili_hoisin_kebabs

Oh my goodness, were these delicious. But then, what’s to complain about when you’re eating beef tenderloin? You can make this with top sirloin, and since the meat marinated for several hours, it should be sufficiently tender. But the tenderloin, well, it was just perfection. I’d make these any day – well, probably for a company meal since it’s a special occasion kind of meat.

Although you’ll see a lot of ingredients listed below, the marinade comes together very easily. The meat marinates for 2-8 hours, then you grill the kebabs and serve over rice with some of the sauce (set aside, but made from the marinade before you add the meat). The rice is a good vehicle so soak up some of the great-tasting sauce. It’s really an easy dish to make. This was from a Phillis Carey cooking class some months ago and on my notes I wrote “fantastic.” That’s my code for a really special recipe, meaning Phillis outdid herself on this one!

You can make this with leg of lamb, and I don’t know why you couldn’t make it with chicken (thighs, I’d suggest) as well. Or a firm fleshed fish would be fine too. It’s really the method you just have to get down – nothing more than combining the marinade in a heavy-duty plastic bag (sealing type). Make this, okay?

What I liked: the flavor is just stupendous. And since the marinade also becomes part of the finishing sauce, it’s really easy. I mean REALLY easy. And it’s nice that this can be served with plain rice, so that’s a part of the meal that doesn’t require some special preparation. It also looks really attractive on the plate with the green onions and toasted sesame seeds on top.

What I didn’t like: nada, nothing.

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Hoisin Marinated Beef Kebabs

Recipe By: From a Phllis Carey cooking class, 8/2011
Serving Size: 6
Serving Ideas: So serve this with a big green salad containing ample colorful vegetables in it.

1 tablespoon minced garlic
1 tablespoon ginger — minced, fresh
1/3 cup hoisin sauce
1/4 cup rice vinegar — not sweetened type
1/4 cup sugar
1/4 cup low sodium soy sauce
2 tablespoons chili paste — with garlic
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 tablespoons sesame oil — use toasted oil
1 cup green onions — minced
1/3 cup cilantro — minced
1/4 cup fresh lemon juice
Salt to taste (it may need none)
2 1/2 pounds beef tenderloin — or top sirloin, cut in 1 1/4 inch cubes
2 tablespoons toasted sesame seeds — for garnish
2 tablespoons green onions — sliced, for garnish

1. MARINADE: Combine ginger, garlic, hoisin, vinegar, sugar, soy sauce, chili paste and pepper in food processor and puree. With machine running add vegetable and sesame oils. Stir in the green onions and cilantro and puree.
2. REMOVE 1/2 CUP OF MARINADE TO A SMALL BOWL. To it, add lemon juice and salt. Cover and chill until serving time.
3. Marinate beef in remaining marinade for 2-8 hours. Remove from marinade and thread cubes onto metal or bamboo skewers and grill for about 3 minutes per side.
4. Meanwhile, remove reserved marinade from refrigerator and drizzle over top of finished kebabs. Garnish with toasted sesame seeds and sliced green onions.
Per Serving (inaccurate, since it assumes you consume all the marinade): 845 Calories; 68g Fat (72.6% calories from fat); 36g Protein; 22g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 760mg Sodium.

Posted in Beef, Grilling, on November 9th, 2011.

grilled_filet_gorgonzola_fresh_sage

Usually when I post a meat recipe I will post the side dish separately, but these two are just so good together, I’m recommending you to make this side dish right along with it. This is a special occasion kind of meal, obviously, since you’re going to buy filet mignon, but you’ll thank me for it (well, unless you’re counting calories, or fat grams, that is). Don’t send the nutrition police my way – just blame the creator, Phillis Carey, who makes these fantastic combinations so hard to resist.

The filet mignon is a cinch to make. The hardest part will be making the trek to buy good meat somewhere. Ideally buy it 1 1/4 inches thick, or even up to 1 1/2. You season the meat with salt and pepper, grill it 5-7 minutes per side (depending on whether you want med-rare or medium), then you put some little pieces of Gorgonzola (not Blue – Gorgonzola, please) on top, close the grill lid for the 2nd half of the cooking time, garnish with slivered sage leaves and you’re done.

Meanwhile, you will have gotten all the prep work done on the pasta – cook it, obviously, and make the mushroom creamy sauce (with Tawny Port added in). What I’ve done is go to buy a bottle of Tawny Port (it’s not the most common of ports – but it’s ideal for cooking). I think mine came from Trader Joe’s. That way I always have it when I need it for cooking. Phillis likes using Tawny Port – just the right amount of mild to sweet taste. Anyway, make this!

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Grilled Filet Mignon with Gorgonzola and Fresh Sage, and Linguine with Mushroom Port Sauce

Recipe By: From a Phllis Carey cooking class, 8/2011
Serving Size: 4
NOTES: If you’d like some additional color, add into the pasta dish about 1/2 to 2/3 cup of frozen peas (defrosted) just at the end, only long enough to heat them through. If asparagus is in season, the tips can be added to the linguine, or served as an ideal side dish.

24 ounces filet mignon — (4 6-ounce filets)
Salt and freshly ground black pepper to taste
Oil for brushing on the meat
4 ounces Gorgonzola cheese — 4 pieces, or crumbled
4 large sage — leaves, cut into tiny threads
LINGUINE WITH MUSHROOM PORT SAUCE:
12 ounces linguine
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 pound mushrooms — mixed varieties, sliced 1/4 inch thick
1 large shallot — finely chopped
2 tablespoons Tawny port
1/2 cup heavy cream
1/2 cup creme fraiche
3 tablespoons parsley — chopped
Grated Parmesan cheese to sprinkle on top

1. Season steaks with salt and pepper. Lightly brush top and bottom with oil and grill for 5-7 minutes per side for rare to medium rare, or longer, to taste.
2. After turning the steaks over, top the steaks with the cheese and close grill lid. Continue cooking until meat has reached desired doneness. Top with the sage leave slivers and serve alongside the linguine.
3. LINGUINE: Cook linguine in a large pot of boiling salted water until just barely tender.
4. In a large skillet heat oil and butter over medium-high heat. Add shallot and mushrooms, about 3/4 tsp salt and a bit of pepper. Cook until mushrooms begin to release their liquid, about 3-4 minutes. Lower heat to medium and cook until soft and lightly browned, about 5 minutes.
5. Add the Tawny Port and stir to deglaze the pan. Add cream and creme fraiche and bring to a simmer; reduce hat to medium low and cook, stirring often, until liquid reduces to a saucy consistency, about 2 minutes.
6. When linguine is ready, drain, reserving 1/2 cup of cooking water. Add linguine to the sauce. Toss over low heat, adding in some of the cooking water if needed to coat the pasta well. Add parsley and seaon to taste with salt and pepper. Serve immediately, passing the cheese.
Per Serving (Oh my gracious – this includes both the beef and the linguine – no wonder it was so good!): 1170 Calories; 76g Fat (57.8% calories from fat); 51g Protein; 73g Carbohydrate; 4g Dietary Fiber; 220mg Cholesterol; 513mg Sodium.

Posted in Chicken, Grilling, Salads, on September 8th, 2011.

grilled_chix_salad_vinaigrette

I know, I know, what’s so special about a grilled chicken salad! Well, let’s just say it’s all about the dressing in this recipe. If you don’t care about the salad part, that’s fine, but you do need to try the dressing on a salad of your choice.

Wanting a cold salad for dinner in the summer is certainly standard fare around here. I dug out this recipe that I think came from a cooking class I went to in the mid-80’s. It’s that old. And the recipe for an artistic salad such as pictured above, was on the cutting edge at the time! My notes say this recipe came from Jean Francois Meteigner, at Cicada (an L.A. restaurant). At the time the restaurant was on Melrose. There is still a Cicada, but it’s in downtown L.A. and somebody else is the chef. Meteigner has moved on to another restaurant in Santa Monica. In any case, this is his recipe and it’s a good one.

green_salad_sherry_vinegar_etteI made the dressing an hour ahead and let it sit out at room temp so the garlic would infuse a bit more. Afterwards I refrigerated what was left and used it up within a few days. As for the salad, it’s a mixture of baby spinach, arugula and mixed salad greens. Then you add some cucumber, fennel, fresh corn cut off the cob (or use frozen if that’s all that’s available), toss the salad with the dressing, then add the decorative touches – fresh wedges of tomato, avocado, green onions and artichoke hearts, if you’d like. When I served this as a main dish salad I added the chicken. The next day I served a lovely green salad  (pictured above) with some crumbled blue cheese, some toasted pecans, and the dressing.

So, first is the salad dressing. As you can see from the ingredient list, it has some sweetness to it. Not too much, but enough that you know it’s sweet. The original recipe called for honey – I used agave nectar instead. Otherwise, I stuck to the recipe as written. It’s delicious. Several people asked me about it- they couldn’t tell what was in it – the sherry vinegar adds a different taste. And the lemon juice gives it a nice tartness, although the agave certainly balances it. Worth making.

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Sherry Vinegar and Lemon Dressing

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 8
NOTES: The only change I made to this recipe was the use of agave nectar instead of honey. He also called for the “juice of 2 lemons.” I made a measuring assumption that a lemon yields about 1/4 cup of lemon juice each. Use more if you want to, but you may need to add additional honey.

3 tablespoons agave nectar — or honey
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice — fresh squeezed
1 cup extra virgin olive oil
2 large garlic cloves — peeled, smashed and minced
Salt and pepper to taste

1. In a medium-sized bowl whisk together (in order) the Dijon mustard, sherry vinegar, lemon juice, garlic.
2. Slowly add in a steady stream, whisking continuously, the olive oil. If made ahead whisk together again before pouring onto any salad. Refrigerate and use within a week, if possible.
Per Serving: 246 Calories; 27g Fat (96.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium.

Then, if you’d like to make the chicken salad part, with all the delicious fresh veggies that go along with it, here’s that part.

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Grilled Chicken Salad

Recipe By: Adapted from Jean Francois Meteigner, an L.A. chef
Serving Size: 4

4 large boneless skinless chicken breast halves
1 tablespoon Herbes de Provence — or other mixed herbs containing thyme and rosemary
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
8 ounces mixed salad greens
8 ounces baby spinach
6 ounces baby arugula
8 whole green onions — minced, including some green part
2/3 cup fresh corn kernels
1/2 cup fennel bulb — finely diced
1/2 cup cucumber — diced
2 large avocados — diced or sliced
2 large tomatoes — wedged
8 ounces artichoke hearts — canned, not marinated (optional)
GARNISHES:
1/2 cup potato chips — (optional)
16 pieces chives — (optional)
DRESSING:
1/2 recipe Sherry Vinegar and Lemon Dressing

1. Season chicken breasts with oil, pepper, herbs and garlic. Place in a plastic bag to marinate for 1-2 hours if time permits.
2. Grill chicken breasts on an outdoor grill for 3-4 minutes per side (or less, depending on thickness) until just cooked through. Do not overcook. Remove and set aside.
3. In a large salad bowl combine the salad greens, spinach, arugula, fennel, green onions and corn. Toss with salad dressing, adding just enough to coat leaves well. Pour out onto 4 serving plates.
4. Decorate each salad with avocado slices, tomatoes, and artichoke hearts. Cut chicken into slices and place on salad. Add crushed potato chips if using them, and poke a few long chives into the top, standing them up straight if possible.

Posted in Chicken, Grilling, on August 24th, 2011.

citrus_chicken

Can you see those chicken breasts hiding underneath all those citrus slices? Grilled to perfection, moist and tender chicken breasts that were marinated in a nearly all-citrus mixture (orange juice, lemon juice and lime juice) along with some fresh chives, fresh mint, olive oil, and a little bitty glug of honey.

First, though, you need to remove the chicken tender(loins) for another use, then pound the chicken breasts (I used boneless, skinless) to a more uniform thickness . That assures they’ll cook evenly. The chicken breasts we had were really hefty ones, so I ended up cutting them in half to serve. Because once you pound them thinner, they’re really pretty darned big.

The poultry is marinated in a citrus juice mixture for about 1-4 hours (4 hours is better, obviously). You drain the chicken, pat it dry with paper towels, then grill them. Meanwhile, you’ve already sliced an orange, a lemon and a lime to grill (yes, really) toward the end of the cooking time. You do reserve a bit of the marinade – one to use for basting – another to pour over the chicken after it’s grilled. And if you really want to add some additional taste, calories and fat, take the 2nd amount of marinade, bring it to a boil, then add a couple of tablespoons of butter, a tablespoon at a time, then drizzle that over the chicken before you put all the citrus slices on top.

This rendition is a very healthy one. Assuming you use average-sized chicken breasts, it’s a little over 200 calories. Some people will eat the citrus slices (included in the nutrition count). And the nutrition calculator assumes you’re consuming the marinade, which you’re not. So, you see, the chicken is probably even less. And if you cut the chicken breast in half, it’d be even less!

What I liked: the bright, clean flavors from the citrus; the ease of marinating it; the pretty presentation with the slices all over; the mint.

What I didn’t like: nothing at all. Just be careful you don’t overcook the chicken – as you probably know already, that’s very easy to do.

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Chicken Breasts with Citrus & Honey

Recipe By: Adapted from Williams-Sonoma’s book: Essentials of Grilling
Serving Size: 6
Serving Ideas: This can also be made with shrimp, meaty fish or scallops.
NOTES: Use very flavorful honey in this as it makes a difference. Don’t make up the marinade a day ahead as the zest will make the marinade bitter. If you have very fat chicken breasts it may take 6 minutes on each side (cut into one to make sure) and you may want to cut them in half to serve. Definitely do not overcook.

CITRUS HONEY MARINADE:
1 whole orange — zested and juiced
1 whole lemon — zested and juiced
1 whole lime — zested and juiced
3 tablespoons fresh chives — minced
1 tablespoon fresh mint — minced
2 tablespoons olive oil
2 tablespoons honey — wildflower flavor, if possible
CHICKEN:
6 pieces boneless skinless chicken breast halves — (remove tenders for another use)
salt and pepper — to taste
1 whole orange
1 whole lemon
1 whole lime
6 small fresh mint sprigs

1. Finely shred the zest from the orange, lemon and lime and place in a gallon sized plastic bag. Squeeze the citrus and add juice to the bag. Add the chives, mint, oil and honey. Squish the bag to dissolve the honey. Set aside about 4-5 T. of the marinade (in two bowls – one for basting – one to drizzle on top of chicken when it’s done). Refrigerate until ready to marinate the chicken.
2. Using a flat pounder, gently pound the thickest part of the chicken breast between two pieces of plastic wrap, so it is about an even thickness. Season with salt and pepper, then add to the marinade and refrigerate for at least an hour, or up to four hours maximum.
3. With the other whole citrus fruits, slice each into medium slices (at least 6 of each) and place in a separate plastic bag and refrigerate. About 30 minutes before you’re ready to grill, add these slices to the marinade with the chicken.
4. Drain the chicken and blot with paper towels if necessary. Grill approximately 4 minutes per side, basting liberally with half of the reserved marinade. During the last 2 minutes of cooking, place the citrus slices on the grill (not directly on the flame or gas element) and grill one minute per side. Ideally you’ll have some grill marks on the pieces. Remove to a heated plate and add the citrus slices and mint springs. Drizzle the remaining marinade over the top and serve immediately.
5. Note: if you’d like to make this a bit decadent, place the reserved marinade into a small saucepan, heat and add about 2 T. of butter, 1 T. at a time until barely melted, then drizzle THAT over the chicken before you add on the citrus slices.
Per Serving (assumes you consume the citrus and that you eat the marinade): 223 Calories; 6g Fat (24.0% calories from fat); 28g Protein; 16g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 79mg Sodium.

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