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Megan Mitchell creates a delicious grilled chicken dish using a Himalayan salt block. FULL RECIPE BELOW.
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Special Thanks:
Chase Farms Market http://www.chasefarmsmarket.com
Holmes Hollow http://www.holmeshollow.com
RECIPES
CORN PANZENELLA SALAD
INGREDIENTS:
-3 grilled corn ears
-1 pint of cherry tomatoes
-3 slices of crust Italian bread
-1 cup of arugula
-4 ounces of fresh bocconcini, sliced in half (half of small container)
-1 tablespoon of white wine vinegar
-Good quality extra virgin olive oil
-Salt
-Fresh ground pepper
PROCESS
-Pull husk to base of corn. Remove silks and replace husks back over cob. Soak corn for 10 minutes.
-Shake off excess water.
-Place corn on grill. Cook for 10 to 12 min, turning occasionally.
-Let cool. Cut kernels off of cobs and place in a large bowl.
-Toss cherry tomatoes in 1 tablespoon of olive oil, sprinkle with 1⁄4 teaspoon of salt.
-Place cherry tomatoes in a grill basket.
-Cook for 6 to 8 minutes, occasionally shaking basket.
-Remove from grill and let cool.
-On a plate pour 5 tablespoon of extra virgin olive oil. Slice bread in 1⁄2 inch slices and dip on plate with oil on both sides.
-Grill 2 minutes on each side. Pull off grill and let cool.
-Slice bread into cubes.
-In a large bowl, add corn kernels, cherry tomatoes, bread cubes, 1 cup of arugula, mozzarella and toss.
-Drizzle with 2 tablespoons of extra virgin olive oil and white wine vinegar.
-Sprinkle with salt and fresh ground pepper.
GRILLED BUTTERFLIED CHICKEN WITH A SALT BLOCK
INGREDIENTS
-1 T dark brown sugar
-1 T dry mustard
-1 T onion powder
-1 T smoked Paprika
-1 1⁄2 t garlic powder
-1 1⁄2 t ground Coriander
-1 1⁄2 t ground cumin
-1 1⁄2 t Fresh ground pepper
-1⁄2 t of cayenne pepper
-1 4 TO 5 pound whole chicken
-Salt Block
PROCESS
-Place the salt block on a grill over low heat, close the lid, and warm for 10 minutes while you prepare the chicken. Raise heat of grill to medium high.
-Mix all spices in a small bowl. Remove back bone of the chicken and flatten it out.
-Lightly oil the entire bird. Rub mixture all over bird. Put the chicken skin side down, on the grill.
-Put a hot salt block on top of chicken. Close the lid and cook until the chicken skin is crisp about 15 minutes.
-Flip the chicken and replace the salt blocks.
Close the lid. Cook until a thermometer reads 170°F in the thick part of the thigh, about 10 to 15 minutes.
GRILLED PEACHES WITH BALSAMIC GLAZE
INGREDIENTS
-1 peach, firm
-1 cup of fresh raspberries, washed and dried
-Kosher salt
-2 tbs of Stella Artois
-Balsamic glaze
PROCESS
-Place raspberries in a bowl add a pinch of salt and Stella Artois. -Macerate the berries with the back of a fork. Set aside.
-Slice peach in half. Discard the pit. Place cut side down on a medium to high grill. Flip one time.
-Cook peach until can easily pierce with a fork, about 5 to 7 minutes.
-Plate peach and add a big spoonful of macerate raspberries on top. Then drizzle with balsamic glaze. Serve.
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