Grilled Sesame Chicken

Grilled Sesame Chicken

Chicken is one of my favorite things to throw on the grill. For the longest time I have been making beer can chicken, but for an easy weeknight dinner for two persons, I'll always end up with leftovers. Not that leftovers is a bad thing, It makes for an easy dinner the next day. 

I think I have had a chicken leg overload during the time I was single and studying. The chicken legs was a cheap meal and easy meal to make. One thing is sure, I haven't been roasting or grilling for years. This was not fair to my husband, he loves the dark meat from chicken.

This recipe for grilled sesame chicken, taught me to love chicken leg dinners again. The spice mixture and the crispy chicken skin is so so good. 

Serves 2.

Ingredients:

• 1 tablespoon dried oregano
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon minced fresh rosemary
• 2 tablespoons sesame seeds
• 1 teaspoon salt
• 1 lime, the zest 
• 1 tablespoons extra-virgin olive oil, plus more for serving
• 3 medium cloves garlic, minced 
• 2 whole chicken legs 

Directions:

Combine oregano, thyme, rosemary, sesame seeds, lime zest and salt in a small bowl. In a Mortar and pestle combine  the spices with olive oil and garlic until it forms a paste.

Pat chicken dry with paper towels. Using your hands, rub the herb paste evenly all over the surface of chicken, working it into every nook and cranny.

Preheat the grill for about 10 minutes. Grill the chicken skin-side up at indirect heat for about 25-30 minutes. Then turn up the heat or move over direct heat and grill for another 5-10 minutes, until well done. Chicken should be cooked well done to 165-170℉ or 75℃.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes before serving.

Enjoy!

When grilling:

You need 2 of everything

• 2 tongs, one for raw meats, another for cooked meat
• 2 plates, one for raw meats, another for cooked meat
• 2 marinades, one bowl for marinading and another for basting
• use separate cutting boards for raw vegetables, raw meat and cooked meat and vegetables
• don't leave food out, keep your food cold.

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats. 

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4 

Ingredients:

Quinoa:

• 180 g (1 cup) uncooked quinoa 

• 4 dl (1½ cups) water

• salt (to taste)

Salad:

• ½ small green cabbage, thinly sliced

• ½ small red cabbage, thinly sliced

• 10-15 small scallions, finely chopped

• 1 handful chopped fresh cilantro

• 1 jalapeño, minced (optional)

• 70 g (½ cup) almonds, chopped 

• salt to taste

Dressing: 

• 100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)

• 50 ml (¼ cup) extra virgin olive oil

• 3 garlic cloves

• about 2-inch (6 cm) fresh ginger, peeled

• 2 limes,  the juice from

• 2 tablespoons water, to get the right texture

• 1 tablespoon agave syrup

• salt to taste

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.

Enjoy!

Scallops with Elderflower Syrup

Scallops with Elderflower Syrup

The smell of elderflower is the smell of summer. My mom always made her own elderflower syrup. We would go out and pick the flowers when they first start blooming. Mixing the flowers with a large amount of sugar, lemons, citric acid and hot water. After infusing the water for a few days, you would have the best sweet elderflower syrup, the taste of summer. During the summer we would get a splash of syrup in our water, just enough to infuse the water with the sweet flowering flavor.

You can use elderflower in drinks, punch and everywhere you like to add the sweet flowery taste. Here I paired with scallops, and the bright flavor worked perfect with the sweetness of peas and corn, and the hint of salt from the bacon perfected the dish.

Serves 2 for an entree. 

Ingredients:

• 6 scallops

• 2 slices bacon, cut in dices

• 2 small shallots, finely chopped

• 125 g peas, frozen and defrosted or fresh shelled peas

• 2 corn on the co, corn cut off

• butter and oil for cooking

• lime juice from ½ lime

• 75 ml elderflower syrup, I used D'arbo Elderflower Syrup

Directions:

Fry the bacon dices crispy, and let it drain to shed the excess fat on paper towel.

Sauté the shallots until translucent in a skillet, add peas and corn. Heat them through on medium low heat. 

Heat another skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. Set the scallops aside on a plate. Pour the elderflower syrup in the skillet and reduce to about half. Remove from heat.

Mix mint and bacon with the pea/corn mixture, and plate it. Add the scallops to the hot syrup, and cover them with the syrup, just before you place them on top of the pea/corn mixture. drizzle the syrup on top and serve immediately.

Enjoy!

Red Curry with Seared Duck Breast

Red Curry with Seared Duck Breast

In Denmark we often had curries, but I have never had fresh bamboo shoots before moving to the States. Knowing how good fresh poached bamboo shoot tastes, I will never go back to the ones you can buy canned in the stores. They don't have the soft texture and sweet taste.

This is my take on a red duck curry.

Serves 2-3

Ingredients:

• 1 duck breast, seared and roasted
• 1 red or yellow pepper
• ½ fresh poached bamboo shoot, thinly sliced (can be substituted with canned bamboo shoot)
• 1 can baby corn (or fresh), cut bite sized 
• 150 g mushrooms, sliced
• 1 can coconut milk
• 1 teaspoon sugar
• 1 teaspoon fish sauce
• 1 handful sweet basil leaves
• 8 lychee fruits
• 1 jalapeño, sliced thinly for topping
• vegetables oil for cooking

Curry Paste:

• 2 dried red chili peppers
• 1 fresh red chili pepper
• ¼ red onion
• 3 teaspoons lemongrass (minced or paste)
• 1-inch (3 cm) ginger, peeled and sliced
• 4 garlic gloves
• 7 black peppercorns 
• 3 teaspoons ground coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon fish sauce
• 1-2 teaspoons sugar

Directions:

Make the curry paste, by blending all the ingredients in a mini blender until you have a smooth paste. 

Chop all the vegetables in bite sized pieces, and set them aside. 

Heat some vegetable oil in a wok, add the curry paste and cook until fragrant. Add vegetables, a little at a time, so the wok don't cool down. 

Add sugar, coconut milk and fish sauce. Let the sauce thicken a bit while simmering. Season the sauce with fish sauce, pepper and sugar.

Just before serving, add the lychee fruits and basil leaves.

Serve the curry over rice and thinly sliced duck breast.

Enjoy!

Seared Duck Breast

Duck Breasts

In Denmark we have roasted duck for holidays like Christmas, but duck breasts is a great cut of meat, that works great in a lot of dishes. I love seared duck breast on a nice salad with blue cheese, berries or with a bunch of steamed vegetables. The possibilities are almost endless.

Serves 4

Ingredients:

• 2 duck breasts
• salt

Directions:

Preheat the oven to 400℉ (200℃).

Using a sharp knife, score skin in ¾-inch diamond pattern (do not cut into flesh). Sprinkle with a good amount of salt.

Place the duck breasts skind-side down in a cold skillet. Place the skillet over medium heat. The duck fat starts to render and will add enough fat to cook the breasts. This process will add to the crispiness of the skin. Cook the breasts like this for about 5 minutes. Turn duck breasts over and put the skillet in the preheated oven until to desired doneness, about 6-12 minutes depending on size and desired doneness.

Transfer to work surface, cover with foil to keep warm, and let rest 7-10 minutes. Thinly slice duck, and serve on a salad, curry or with all the christmas trimmings as Caramelized potatoes, pickled red cabbage.