Grilled Butterflied Chicken With Smoky Red Chimichurri
Serves 6.
Note: If you're lucky enough to have any chimichurri left, try it on grilled steak, grilled veggies or roasted potatoes. From Meredith Deeds.
• 1 medium red bell pepper
• 1 c. chopped fresh flat-leaf parsley leaves
• 1/2 c. extra-virgin olive oil
• 1/4 c. red wine vinegar
• 2 tbsp. finely chopped fresh oregano
• 2 tsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes
• 3 cloves garlic, finely chopped
• 1 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 whole chicken (3 to 4 lb.)
• 1 tbsp. olive oil
Directions
Prepare a gas or charcoal grill for indirect cooking over medium-high heat. (For gas grills, light the burners on only one side of the grill. For charcoal grills, place the coals on one side of the grill.)
Place the red bell pepper over direct heat. Cook, turning frequently, until all sides are charred. Transfer to a bowl and cover bowl with plastic wrap. Let steam for 5 minutes. Using a knife, scrape the charred skin off the pepper. Remove stem and seeds.
Place pepper in food processor or blender. Add parsley, olive oil, vinegar, oregano, smoked paprika, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse several times until finely chopped, but not puréed.
Meanwhile, dry the chicken with paper towels and place breast-side-down on a large cutting board. Using a sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. Tuck wing tips behind the back. Rub oil over chicken and season with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Place chicken skin-side up on the indirect-heat side of the grill, with the legs facing the hot side of the grill. Cover and cook for 20 to 25 minutes, until an internal meat thermometer registers about 150 degrees in the thigh and 120 degrees in the breast. Carefully flip chicken to skin-side down, keeping it over the indirect-heat side of the grill. Cover and cook about 10 to 15 minutes more, or until skin is crisp and chicken is cooked through.
Transfer chicken to a cutting board and let rest for 10 minutes. Carve and serve with chimichurri.
Grilled Asparagus, Lemon and Feta Panzanella
Serves 6.
Note: Grilling the asparagus and rustic bread for this spring version of an iconic summer salad gives it a pleasant smokiness. Grilling the lemon before its juice is added to the dressing tones down the acidity and sweetens its flavor. From Meredith Deeds.
• 2 lb. thick asparagus (1 bunch), woody ends cut off
• 1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. salt, divided
• 2 (1-in.) slices of peasant bread (about 5 oz.)
• 1 large lemon, halved
• 1 tsp. Dijon mustard, divided
• 1/4 tsp. freshly ground black pepper
• 1 medium English hothouse cucumber, halved lengthwise, cut crosswise into 1/2-in. pieces
• 1/2 c. thinly sliced red onion
• 1 c. tender herb leaves (Italian parsley, tarragon, mint and/or basil, or a combination)
• 4 oz. crumbled feta cheese
• 1/4 c. toasted pine nuts
Directions
Prepare grill for medium-high heat.
Toss asparagus with 1 tablespoon oil and 1/4 tsp. salt. Brush 2 tablespoons oil on both sides of bread slices. Place the asparagus on the grill and cook, turning occasionally, until lightly charred on all sides and crisp-tender, 4 to 5 minutes. Place lemon halves, cut side down, on the grill and cook, 5 to 6 minutes, until charred on the cut sides and hot throughout. Place bread slices on the grill and cook, 1 or 2 minutes per side, until browned.
Squeeze the grilled lemon halves into a bowl and measure out 2 tablespoons of juice. In a large bowl, add the 2 tablespoons lemon juice, mustard, remaining 1/4 teaspoon salt and pepper. Stir to combine. Whisk in remaining 1/4 cup olive oil.
Cut grilled asparagus into 1 1/2-inch pieces and grilled bread into 1-inch cubes. Place both in a large bowl. Add cucumber, red onion, herbs, feta and pine nuts. Drizzle with the dressing and toss to combine.
Chocolate Strawberry Pavlova
Serves 6.
Note: Elegant and easy, this light and luscious dessert is a spectacular ending to a lovely Memorial Day meal. The meringue needs to bake and cool completely in the oven before you can assemble it, which only takes a few minutes, so you'll need to plan ahead. From Meredith Deeds.
Meringue:
• 6 large egg whites
• 1 3/4 c. superfine sugar
• 3 tbsp. Dutch cocoa powder, sifted
• 1 tsp. cider vinegar
• 3 oz. dark chocolate, finely chopped
Topping:
• 1 lb. strawberries, hulled and halved or quartered
• 4 tbsp. sugar, divided
• 1 1/2 c. heavy whipping cream
• Grated dark chocolate, for garnish
Directions
To prepare the meringue: Preheat the oven to 350 degrees and line a baking sheet with parchment.
In a mixer bowl, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to whisk until the meringue is stiff and shiny.
Sprinkle the cocoa, vinegar and chopped chocolate over the egg whites and gently fold in with a large spatula. Spoon the meringue onto the parchment in a 9-inch circle.
Place in the oven, and immediately reduce temperature to 300 degrees and cook for 1 hour. Turn off the oven, open the door slightly and let the meringue cool completely, about 2 1/2 to 3 hours. It will sink a bit in the middle and cracks will form. (The meringue can be made and kept in an airtight container 1 day ahead.) Carefully transfer meringue onto a large serving platter.
To prepare the topping: In a medium bowl, combine the strawberries with 2 tablespoons sugar. Stir to coat. Let sit for 20 minutes.
In the bowl of an electric mixer, beat the cream with remaining 2 tablespoons of sugar on high speed until soft peaks form. Spoon cream into the sunken middle of the meringue. Sprinkle the grated chocolate over the top of the cream. Spoon the strawberries onto the middle of the cream and serve.
