f O O d
GRILLING SHOWDOWN RECIPES
jamie’s
LIME-MARINATED
CHICKEN AND
TOMATILLO-CORN
SALSA
Tom atillos look like sm all
green tom atoes th at are covered in a papery
husk. They’re very s im ila r to green tomatoes
in flavor, too. R em ove husks before using.
PREP:
40
MIN. MARINATE:
1
HR. GRILL:
19
MIN.
STAND:
10
MIN.
6
boneless, skinless chicken breasts
/
cup olive oil
Juice and zest of one lime
i
Tbsp. minced garlic (about 6 cloves)
1V2
tsp. kosher salt
'/2
tsp. ground pepper
1
recipe Tomatillo-Corn Salsa,
below
/2
cup sour cream
1
Tbsp. extra virgin olive oil
Fresh lime wedges, sliced jalapeno
peppers, and cilantro sprigs
1.
Remove tenders from underside of each
breast if present (save for another use).
One at a time, place each breast, smooth
side down, between 2 sheets of plastic
wrap. Pound to even Vb-inch thickness
(see “pounding chicken,”
righ t).
2.
In large resealable bag combine the
1
/4 cup olive oil,
2
Tbsp.
of the lime juice, the
garlic, salt, and pepper. Add chicken, press
air out of bag, and seal. Turn to coat evenly.
Marinate, refrigerated, for 1 to 2 hours.
3.
Prepare grill for direct cooking over
medium heat (about 400°F). (See
page
210
) .
Prepare Tomatillo-Corn Salsa,
below.
4.
Increase grill temperature to high
(about 500°F) or add additional coals and
heat until high heat is reached. Remove
chicken from bag, letting excess liquid drip
back into bag; discard liquid. Grill chicken,
smooth side down, over direct high heat,
with lid closed as much as possible, until
well marked, 3 to 4 minutes. Turn; grill just
until cooked all the way through, 1 to
2 minutes more. Transfer to a platter.
5.
In bowl whisk together sour cream, the
1 Tbsp. olive oil, lime zest,
rem ainin g
juice,
1
/4 tsp.
salt,
and 1
/4 tsp.
pepper
.
To serve,
spoon salsa over chicken. Pass lime sour
cream, lime wedges, sliced j alapenos, and
cilantro.
MAKES 6 SERVINGS.
EACH SERVING
328
cal,
16
gfat,
96
mgchol,
579
mg sodium,
10
g carbo,
1
gfiber,
37
g pro.
TOMATILLO-CORN SALSA
2
Vi-inch-thick slices yellow onion
5
tomatillos, (about /2 lb.) papery
skins removed, rinsed
1
ear fresh sweet corn, husked
1
medium poblano chile, 3 to 4 inches long
'4
cup tightly packed fresh cilantro leaves
/2
tsp. brown sugar
1.
Brush onion, tomatillos, corn, and chile
with
olive oil.
Grill vegetables over direct
medium heat, with lid closed as much as
possible, until onions are lightly charred,
tomatillos soften and begin to collapse, corn
is tender, and chile is softened and lightly
charred, turning as needed. (About 10
minutes for onion, and 12 to 15 minutes for
tomatillos and chiles.) Place chile in bowl.
Cover with plastic; let steam 10 minutes.
2.
Peel off skin from chile; discard. Remove
stem and seeds. Place vegetables (except
corn), cilantro, brown sugar, and 1/4 tsp.
salt
in food processor or blender. Whirl until
pureed; stir in corn. Add more brown sugar
or salt to taste.
MAKES 1 /
3
CUPS.
jamie’s
WEST COAST
BURGER WITH
ROASTED PEPPER
SPREAD
PREP:
30
MIN. GRILL:
33
MIN.
STAND:
10
MIN.
ROASTED PEPPER SPREAD
1
medium red sweet pepper
1
dozen whole almonds (1 Tbsp.)
1/4
cup light mayonnaise
2
tsp. spicy brown mustard
1
medium garlic clove
1/4
tsp. kosher salt
1/8
tsp. ground pepper
BURGERS
1
to 2 medium red onions, cut in
1/2-inch-thick slices
11/2
lb. ground chuck (8 0 % lean)
1
tsp. kosher salt
1
tsp. freshly ground black pepper
4
hamburger buns
4
leaves lettuce
1.
Prepare grill for direct cooking over
medium heat (about 400°F). (See
page
210).
Grill pepper over direct medium heat, with
lid closed as much as possible, until black
and blistered all over, about 15 minutes,
turning occasionally. Place pepper in bowl.
Cover with plastic; let steam 10 minutes.
Peel skin from pepper; discard. Remove
stem and seeds. Roughly chop pepper.
2.
In skillet over medium heat, toast
almonds 3 to 5 minutes, stirring often. In
food processor or blender, combine pepper,
almonds, and remaining spread ingredients.
Process or blend until completely smooth.
3.
Brush onion slices lightly on both sides
with
olive oil.
Grill over direct medium heat,
with lid closed as much as possible, until
well marked and caramelized, about
10 minutes, turning once. Move onions to a
cutting board to cool. Chop about half of the
onions very finely (about
1/2
cup). Set
remaining slices aside for serving.
4.
Increase grill temperature to high
(about 500°F), or add additional coals and
heat until high heat is reached.
5.
In large bowl gently mix the ground
chuck, the chopped onions, salt, and pepper
(see “seasoning throughout,”
below).
Shape
into 4 patties of equal size and thickness,
about 3/4 inch thick. With your fingertips or
thumb, make a shallow indentation about
1 inch wide in center of each patty so
centers are about
1/2
inch thick. (see
“shaping the burgers,”
page
208
) .
6.
Grill patties over direct high heat, with
lid closed as much as possible, until cooked
to medium, 8 to 10 minutes, turning once or
until the patties release easily from the
grate without sticking. During the last
minute of grilling, grill buns, cut sides
down, for about 10 seconds.
7.
Spread some of the spread on the grilled
sides of each bun. Top with a burger, lettuce
leaves, and grilled onions.
MAKES
4
SERVINGS.
EACH SERVING
683
cal,
46
g fat,
126
mg chol,
1,073
m g sodium,
29
g carbo,
3
g fiber,
35
gpro.
pounding chicken
Jamie pounds his chicken,
so that it cooks faster and
more evenly. Place
chicken breasts between
two pieces of plastic
wrap. Using a flat meat
mallet or rolling pin,
gently pound meat,
starting at the thicker
end of the breast and
pounding to an even /2-inch thickness.
seasoning throughout
To ensure the burger is
well seasoned, Jamie
blends the seasonings into
the meat before grilling.
Using a wooden spoon
or your fingers, gent ly
mix in the salt, pepper,
and grilled onions until
evenly distributed.
206
JUNE 2010
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