Here’s a great make ahead recipe I picked up at a food demonstration in Quebec.
The chef, sEB of sEB L’Artisan Culinaire does a weekly recipe demo and tasting Saturdays at a local farmers market, so I had a taste. Although, he intended this as a campfire or picnic recipe you can try it at home. He suggests you marinate the chicken for 3 days and up to a week. Seems easy enough.
PORTUGUESE Inspired campfire chicken for 4
4 boneless skinless chicken breasts halved lengthwise( for even cooking throughout)
8 cloves garlic peeled
2 tbsp fresh ginger
1 bunch of cilantro leaves and stems washed
1/2 cup of water
1 pint of brown ale ( he used Newcastle)
1/2 cup fine olive oil
2-4tsp coarse sea salt ( like Malden)* found in specialty grocery stores
3-4 tbsp jerk seasoning in a jar ( not the dry spice seasoning)( very spicy stuff so add according to how spicy you like your food)
In a mini food processor, add garlic,ginger, cilantro and chop. Using a zip lock bag placed over a large bowl, add the chicken, beer, water, olive oil,garlic, ginger,cilantro,2 tsp sea salt and jerk seasoning.
Remove as much air as possible, seal and mash around so the seasoning covers the breasts.
Place the ziplock bag flat on a tray in the fridge for 3 days and up to 5.
When you’re ready to grill use indirect heat if using coals otherwise the chicken will burn. Sprinkle a bit more sea salt on the breasts during the cooking process.
Total cooking time should be 10-12 minutes per breast. Simply fold over one end of the breast and if it breaks apart easily it’s usually done. Otherwise, just cut into one to be sure 🙂
Here’s a variation on the traditional pesto. Substitute cilantro for basil and roasted pumpkin seeds for pine nuts or walnuts. This one is dairy free as well.
1 cup plus 1/3 cup or more as needed organic olive oil
4 cups packed fresh cilantro leaves*(see note below)
1 1/4 cup roasted pumpkin seeds
4 cloves peeled garlic
1/2 tsp sea salt
Freshly ground pepper
Grated lemon zest( optional)
Preheat oven to 325′ and place pumpkin seeds on a tray. Roast no more than 10-15 minutes and remove from oven placing them in a clean bowl.
In a food processor, place washed and dried cilantro leaves ( use a bit of the green stem as well)
1 cup olive oil, garlic, salt and pepper. Process until the mixture forms a coarse paste. Add the extra olive oil as needed. Taste and adjust seasoning as needed.
Store in the fridge in an airtight container for a few weeks, remembering to add a bit more olive oil on the top of the pesto. Or fill ice cube trays 3/4 full with pesto, freeze and then store in zip locks bags for future use.
Base for dips, marinating chicken meat or fish, great on pasta and spread on toast points.
* see my earlier post on basil walnut pesto for tips on how to wash cilantro or basil