this is the traditional Holzheimer/Davis English Cut marinade but works well with all meats
- 1 ½ cups oil
- ¾ cup soy sauce
- ¼ cup Worchester sauce
- 2 T. dry mustard
- 2 ¼ t. salt
- 1 T. black pepper
- ½ cup wine vinegar
- 1 ½ t. parsley
- 2 cloves garlic
- 1/3 cup lemon juice
Alissa taught us this super simple way to roast a chicken that works great every time
Salt and pepper a washed chicken generously inside and out.
Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.
Tie up the legs.
Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.
Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.
Works every time.
Bon Appetit – July, 2001
Pesto-like flavorful sauce. Good on grilled shrimp or other seafood.
- 2 heads of garlic, top ¼ inch of each cut off and discarded
- 1 t. plus 2/3 cup olive oil
- 1 cup coarsely chopped fresh parsley
- 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
- 2 T. drained capers
- 2 T. coarsely chopped fresh basil
- 1 T. grated lemon peel
Preheat oven to 375º. Place heads of garlic in small glass baking dish. Drizzle with 1 t. oil. Cover baking dish with foil. Roast until garlic is tender, about an hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature.)
Makes about 1 cup.
- 2 T. butter (1/4 stick)
- ½ cup chopped onion
- 4 t. curry powder
- 2 small green apples, peeled, cored and chopped
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup diced green pepper
- 1/3 cup all purpose flour
- 3 ½ cups chicken stock or canned low-salt broth
- 1 16 oz. can diced tomatoes
- 1/3 cup long-grain white rice
- 2 t. fresh lemon juice1
- 1 ½ t. sugar
- 4 whole cloves
- ½ cup whipping cream
- 2 boneless, skinless chicken breast halves, diced
- 3 T. chopped fresh parsley
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.
- 1 ½ sticks butter, softened and room temperature
- 1 ½ cup sifted flour
- ½ cup powdered sugar
Blend together and pat into 9 x 13 pan. Bake at 350 for 20 minutes.
- 3 eggs
- 1 ½ cup sugar
- 3 T. flour
- juice and rind of one lemon
Mix above ingredients together and pour over crust while warm. Bake for 20 minutes more. Dust with powdered sugar when finished.
- 1 cup light white wine
- 1 cup olive oil
- ¼ cup lemon juice
- 1 T. dried tarragon leaves
- 1 clove garlic, crushed
- 1 t. fresh ground pepper
Marinate chicken for at least 3 hours or overnight in the refrigerator. Grill, broil or cut chicken into pieces and skewer with vegetables to make chicken kebabs.