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Grilled Rosemary Chicken and Roast Corn With Manchego & Lome

Overview chick and corn salad
Trying to move away from the same old, same old. Both of these recipes came from the August 2011 Bon Appetit. The chicken was really tasty, but the corn salad - oh boy! It was labor intensive, but not difficult. My only regret was not doubling the recipe.

Grilled Rosemary Chicken

2 3-4 lb. chickens, each cut into four pieces, backbones removed.

3/4 cup olive oil, divided

1/4 cup fresh lemon juice plus one lemon

12 rosemary sprigs, divided

10 garlic cloves, coarsely chopped

Kosher salt and fresh ground pepper

1 large pinch smoked paprika

(The original recipe calls for a homemade tomato jam, but I couldn't be bothered and the chicken was delicious without it. It was great hot, cold and at room temperature. Trust me, I tried all three)

Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper and paprika. Cover: chill for 3 hours or overnight. (I marinated overnight and I think it makes a difference.)

Build a medium fire in charcoal grill, or heat gas grill to medium high. Let chicken come to room temperature. Brush off marinade: grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 minutes. (I cheated here - just chopped 2 sprigs of rosemary and added it to the oil and basted with that, using a brush.)

Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with an left-over basting oil; toss to coat.

Roasted Corn With Manchego & Lime (says it serves 8 but 4 of us ate it in one sitting)

6 ears of sweet yellow corn, unhusked

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

1 jalapeno, seeded, finely diced

1/2 tsp. crushed red pepper flakes

1 lime, cut into 4 wdeges

1 cup finely grated Manchego cheese

1/4 cup thinly sliced chives

2 tsp. finely grated lime zest

Preheat oven to 450 degrees. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender,about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light golden in spots, 3-5 minutes. Add butter;stir until melted. Season to taste with salt and pepper.

Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives and lime zest. 




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