Chicken and Egg - Janice Cole [28]
6 tablespoons mayonnaise
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon Dijon mustard
¼ cup sliced green onion (green part only)
4 radishes, halved and thinly sliced
1 hard-cooked egg (see Note, Lemon-Tarragon Deviled Eggs), chopped
CHICKEN
4 teaspoons extra-virgin olive oil
2 garlic cloves, minced
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
Lemon-Spiked Chicken with Sage
Sage lends a delicate green color and pungent flavor to the lemony marinade, which mellows during grilling. The grilled fresh sage sprigs add a nice touch to this dish, similar to deep-fried sage leaves but more delicate and less oily. I like to use different varieties of sage, such as tricolor or golden sage. They’re easy to grow and offer unique foliage, so I always tuck a few plants into my container gardens at the start of the growing season.
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Drop the chicken pieces in a large resealable plastic bag. Combine all the remaining ingredients, except the sprigs of fresh sage, in a blender container and blend until smooth. Pour the marinade mixture over the chicken, seal the bag, and massage the chicken to coat all of the pieces. Put in a shallow pan and marinate for 6 to 8 hours in the refrigerator, turning occasionally.
Preheat the grill to medium and then arrange for indirect heat: For a charcoal grill, arrange the coals on one side or around the edges, leaving the center clear. For a two-burner gas grill, turn one side off, and for a three-burner gas grill, turn the center burner off.
Place the chicken directly over the heat, cover, and cook for 8 minutes, turning once. Turn the chicken again and place over the indirect heat. Cover and grill for an additional 40 to 50 min-utes or until the chicken is no longer pink in the center, turning every 10 minutes.
Place 1 sage leaf on each piece of chicken and place the remaining sage sprigs over the direct heat during the last 2 to 4 minutes of grilling time. Grill the sage sprigs until lightly dried and crumbly. Crumble the grilled sage over the chicken before serving, or place the grilled sprigs on the platter with the chicken, letting diners crumble the sage themselves.
SERVES 4
One 3-pound chicken, cut into 8 pieces
1 medium onion, coarsely chopped (¾ cup)
4 garlic cloves
½ cup fresh lemon juice
¼ cup extra-virgin olive oil
1 tablespoon grated lemon zest
1 tablespoon coarsely chopped fresh sage, plus 6 sprigs fresh sage
1 tablespoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon ground allspice
Tender Shortcakes with Raspberry Cream
These cardamom-scented shortcakes are as easy to make as drop biscuits, with no rolling or cutting required. The raspberry cream filling is similar to a fruit fool, the classic British dessert of whipped cream folded with fresh fruit.
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To make the SHORTCAKES: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Whisk together the flour, granulated sugar, baking powder, cardamom, and salt in a medium bowl. Blend in the butter with a pastry blender or your fingertips until the butter is about the size of large blueberries. Whisk together the egg yolks and half-and-half in a small bowl until blended. Make a well in the center of the flour mixture, pour in the cream mixture, and stir with a fork just until moistened. The dough will be lumpy and very moist. Drop by large spoonfuls onto the baking sheet to make eight 2 ½-inch mounds. Pat the tops to flatten the mounds so they’re about 1 ½ inches high.
Bake the shortcakes for 10 to 15 minutes or until light golden brown on top and deeper golden brown on the bottom. Cool on a wire rack.
To make the RASPBERRY CREAM: Pile the raspberries in a medium bowl and sprinkle with the ¼ cup sugar. Lightly mash some of the berries to start the juices running. Let sit for 30 minutes or until the sugar has dissolved, stirring occasionally. Whip the heavy cream in a large bowl with an electric mixer at medium speed until