Chicken Skewers

Serves 6

8 to 10 8-inch wooden skewers, soaked

2 pounds boneless/skinless chicken breast, cut into 1 1/2-inch strips or cubes

2 whole oranges, cut into wedges for the skewers

3 whole lemons, cut into wedges for the skewers

 Marinade

1/2 cup plus 3 tablespoons olive oil
1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 teaspoon dried chili flakes

1 teaspoon chili powder
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

     Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight).

     Soak skewers in a shallow pan of water for at least one hour.

     Thread skewers with 3 or 4 pieces of marinated chicken, alternating with small wedges of lemons and oranges. Place skewers on an area of the grill/pan with no direct flame. Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.

Avocado & Mint Yogurt Sauce

Makes 2 1/2 cups

   

1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 cups plain yogurt (or low-fat)

Few fresh mint sprigs, finely chopped
1 cup peeled, seeded and grated cucumber (about 1 medium cucumber)
1 whole peeled avocado, diced small

     Add lemon juice, olive oil, garlic and salt to the yogurt.  Add grated cucumber, chopped mint, diced avocado and mix well. Chill for at least one hour.  

Cat’s Note: To get as much cucumber flavor as possible, I grate the cucumber right over the yogurt.

Tricolore Salad with Beets and Pistachios

2 cups, salt roasted-beets, about 2 beets (can substitute golden or chioga), see below

½ cup roughly chopped pistachios (can substitute almonds or hazelnuts)

2 yellow endive

4 cups arugala

½ cup shaved Kasseri

Vinaigrette

½ cup white wine vinegar (can substitute white balsamic or champagne)

1 ¼ cups light pure olive oil

1 minced, medium shallot

1 tablespoon finely chopped fresh thyme

1 teaspoon kosher salt, plus additional 1/2 teaspoon in toss

¼ teaspoon freshly ground pepper, plus additional 1/2 teaspoon in toss

Pinch of sugar

Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350°F oven for 1 ½ hours, or until fork-tender.  Let cool.  Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel.  Cut each beet in half, cut in ½ inch slices, then medium dice by cutting in the opposite direction.

Toast nuts in a 400°F oven for 15 minutes, tossing once.

Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.

Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as ½ a head of endive.  For each salad, place ½ cup beets, 1 cup arugala, an ½ endive on a plate.  For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.  Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last.

Top with 1/8 cup of shaved Kasseri cheese.

Repeat for remaining three salads.  Serve immediately.

Reserve left-over dressing.

Chocolate Budino

Makes 12 small cakes or one 9-inch round cake

   
½ pound high-quality bittersweet chocolate, (Callebaut or El Rey)

3 large eggs, plus 3 large yolks
3 tablespoons all-purpose flour

½ cup sugar

12 TBS (1 ½ sticks) unsalted butter, softened

     Preheat the oven to 350° F.

     Grease or spray two 12-cup muffin tins with vegetable or canola oil. (You can also use just one tin and bake the batter in two batches.) Wipe out excess oil with a paper towel. Set the tin aside.

      Melt softened butter in a large bowl set over a saucepan of hot water (bain marie or double boiler) over very low heat.  As the butter is melting, grate the chocolate or chop it into small shards with a chef’s knife or a serrated knife. (It’s easiest if you begin at a corner, particularly if the chocolate is very thick. Take it slowly and keep your fingers safe.)

Once the butter has melted, place the chopped chocolate in the bain marie and allow the chocolate to melt slowly, stirring until the mixture is smooth and the chocolate is completely incorporated.  Remove the bowl from the hot water and set aside.

     In a separate bowl, gently whisk the whole eggs, egg yolks, sugar, and flour. Mix until all of the ingredients are well incorporated.

     Slowly temper the sugar/egg mixture into the chocolate/butter mixture, stirring vigorously until well combined.

     Spoon the batter into the prepared muffin tins, filling each cup three-quarters full. Bake for 11 to 12 minutes. The edges will have just begun to pull away from the pan, and the top of each budino should still look moist and shiny at the center. Remove tins from the oven and allow them to cool for 10 minutes. While the tins are still warm, place a baking sheet over the top of each muffin tin and invert it. Carefully lift the muffin tin to release cakes. Transfer the cakes to a serving platter or individual dessert plates. They’re at their best if served warm, but are also delicious at room temperature served with crème anglaise, whipped cream, vanilla bean ice cream, and/or fresh berries.