How To Use Meyer Lemons

The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the lemon, well, except maybe the seeds! In season now you can find them in all markets and at your local farmers market. If you have your own tree about now you might be wondering what to do with all those lemons. If you have trouble finding them you can call our friends at Melissa’s Produce and they can fill up your pantry!

Below you’ll find a few of my favorite recipes.

How to choose, store and use beautiful Meyer

Lemons

Meyer Lemon Season (Commercial) Nov-May

Home Tree will fruit late Summer-April/May

Choose, Store and Use Meyer Lemons:

Pick lemons that have a smooth, yellow skin with no signs of bruises or cuts. Lemons that are heavy will have more juice in

them; unfortunately, Meyer lemons also contain many seeds. Easily seeded if cut in half, most of the seeds are centered in the middle of the fruit.

Store lemons in a bowl on the counter in a cool place with no direct contact with the sun. If the lemons begin to become soft, refrigerate and use within a few days. If using refrigerated lemons, let them come to room temperature if possible. Roll all lemons around on the counter to help free up the juice.

Extra lemon juice can be poured into ice cube trays, frozen and then placed into a freezer bag and used within 6 months.

Grow:

Meyer lemon trees grow well in pots in So. California, use a fast draining soil. They are hungry fellows so feed with an organic citrus fertilizer according to directions. They love the So. California sunshine but not so much our sometimes-windy weather. Meyer lemons like to be moist but not wet, deep infrequent watering and don’t let water sit in the liner or pot. If the weather threatens to freeze, water well and cover with a blanket or row cover at night, be very careful not to know off the fruit or flowers on the tree. Feed with an organic citrus food as directed and keep a close watch for citrus pests. Fruit will hold a long time on the tree, make sure they are nice and yellow before picking and after fruiting a little light pruning, if necessary will keep them compact and tidy.

Lemon Roasted Chicken

Serves 4
1 whole chicken -- rinsed, drained and dried
1 medium onion -- peeled and chopped
3 baby carrots -- peeled and chopped
3 celery stalks -- cut into chunks
1 lemon -- zested and juiced; preferably Meyer lemon
1 bunch Italian flat leaf parsley -- minced
1 bunch fresh sage -- minced
1/2 bunch fresh thyme -- minced
2 tablespoons butter -- room temperature
1 tablespoon lemon olive oil, butter or regular olive oil
Salt and pepper
1 cup white wine
1 cup chicken stock
2 tablespoons chicken demi glace -- optional for sauce

Preheat oven to 400°.

Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).

Mix together onion, carrot, celery, lemon zest, and 1/2 of the minced herbs. Loosely stuff cavity with some of the ingredients, place the remainder on the bottom of the roasting pan and place chicken on top of the aromatic vegetables.

Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.

Rub the chicken with lemon olive oil and season with salt and pepper. Squeeze lemon over chicken and place rind into cavity. Insert probe thermometer into thigh and set for 165 degrees. Pour half of the wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some chicken stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil.

Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.

Remove some of the fat in the pan by using a paper towel or ice cubes. (Dredge the paper towel through the juices to pull out some of the fat or pour off the juices into a heat proof measuring cup. Add a few ice cubes; the fat will stick to the cold cube, discard cube. You may have to do this several times).

Put the roasting pan on top of the stove over medium-high heat and bring a boil, add remaining wine and stock scraping the fond (the yummy pieces stuck to the pan) from the bottom of the pan. Reduce by half, add demi-glace if using and serve with chicken.

Photo: Annabelle Breakey; Styling: Dan Becker

French Yogurt Cake

I love this bright lemony cake so much I adapted it slightly from Dorie Greenspan by adding these super sweet little strawberries, Alpine strawberries.

1 1/2 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
1 lemon, grated and zest
1/2 cup plain yogurt
3 eggs
1/4 teaspoon pure vanilla extract
1/2 cup citrus olive oil
1 cup Alpine strawberries, whole or halved

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet.

Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended.

Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil and then the strawberries. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Citrus Olive Oil Cake

You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.

2 cups flour
1 ¼ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs, beaten
1 ½ cups whole milk
½ cup Orange olive oil, or any flavored olive oil
1 orange, zested
1 teaspoon vanilla
½ cup sliced almonds
1 tablespoon poppy seeds, optional

Preheat the oven to 350°.

Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla.  

Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.  

Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.

If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.

Too Hot to Cook

8 / 21 / 20

I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.

Antipasto Salad

For vinaigrette
1/4 cup red-wine vinegar
1 teaspoon dry mustard
1 tablespoon basil, chopped
salt and pepper, to taste
1/2 cup olive oil, approximately
For salad
1 medium red onion, halved lengthwise and thinly sliced
2 hearts romaine lettuce, torn into bite-size pieces
1 jar roasted red peppers, drained and sliced
1 jar marinated artichoke hearts, drained and quartered
1 cup assorted brine-cured olives
1 cup pepperoncini pepper
1 pint cherry tomatoes, halved
1/2 pound assorted Italian cold cuts, sliced or cubed

Make vinaigrette:

In a small bowl whisk together vinegar, mustard, basil, salt and pepper. Slowly add oil while whisking constantly to emulsify. If using right away, let sit at room temperature. Refrigerate after using but let come to room temperature before using.

Spoon dressed romaine onto a large plate and arrange with peppers, artichokes, olives, pepperoncini, tomatoes, onion and cold cuts.

Whisk vinaigrette again and drizzle over salad. Serve with some crusty bread and butter.

Gazpacho

Serves 2-4

1 small red onion
2 small cucumbers
2 ribs celery
1 small jalapeno, optional
1 roasted red bell pepper
6 medium tomatoes
1 cup French bread, cut into cubes and soaked in a little water
1/4 cup red wine vinegar
1/4 cup olive oil
Sea salt and freshly ground pepper
1 lemon, zested
1 Tablespoon lemon juice, to taste
1 teaspoon Worcestershire sauce
½ Hass avocado, chopped
½ pound cooked, cold shrimp, optional

Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.

Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.

To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado and shrimp if using.

Goes very well with a nicely toasted slice of cheesy garlic bread.

Italian Chicken Wrap

1 extra-large tortilla flatbread or lavash bread
2 tablespoons roasted red peppers, sliced
5-6 slices cooked chicken breast about 3 ounces
Handful of arugula or spinach
2 slices provolone cheese
3-4 thin slices of tomato
2 tablespoons artichoke bruschetta or marinated artichoke hearts
10 sliced kalamata or black olives
Sliced red onion
Balsamic glaze

Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the peppers, add a strip of arugula, provolone cheese and tomato. Top with the artichoke bruschetta then olives, sliced red onion and drizzle lightly with the balsamic glaze.

Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Cuban Sandwich

Makes 4 Cuban sandwiches

1 loaf Cuban bread
3 tablespoons butter
yellow mustard
1 pound ham
1 pound roasted pork
1/2 pound Swiss cheese
dill pickles

Preheat a pancake griddle or large fry pan to medium hot.

Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)

Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.

Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.

Slice the sandwich in half diagonally and serve.

Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.

You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.

Tuscan Summer Salad

Dressing
¼ sherry vinegar (can substitute any vinegar that you like)
1 teaspoon garlic powder
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon Italian herbs, crushed
½ cup oil, approximately use olive
Sea salt and pepper, to taste
Salad
1 head romaine lettuce
1 head radicchio lettuce
4 ounces green beans, cut into 1 to 2-inch pieces, blanched and cooled*
1 basket cherry tomatoes, cut in half
1 can gigante white beans, drained and rinsed
½ small red onion, cut into slivers
½ cup chopped roasted red peppers
2 small Persian cucumbers, cut in half then into half moons
2 cups chopped cooked chicken, optional

Put vinegar, garlic powder, shallots, mustard and herbs together in a bottle or medium bowl, whisk in enough oil to emulsify dressing. Season to taste with salt and pepper. Set aside.

Toss all salad ingredients together in a large bowl. Add a little dressing and toss again, taste and add more dressing as necessary.

*Blanch and cool green beans: Bring a large pot of water to a boil. Meanwhile prepare an ice water bath, a large bowl filled with ice and water.

When the water boils add the green beans and a good amount of salt, boil for 3 minutes then plunge them into the ice water bath.

Steak Fajitas Crockpot Style

1-2 pounds beef flank steak*
2 tablespoons lime juice
1 tablespoon oil
1 large onion quartered and sliced into thin pieces
1 red pepper, sliced into strips
1 tablespoon or more, seeded and chopped jalapeno pepper
1 tablespoon chopped cilantro
1 clove minced garlic
1 teaspoon chili powder
1/2 teaspoon salt
1 cup diced tomatoes
1 dozen flour tortillas

Serve with optional ingredients sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa

Cut flank steak into 6 or 8 pieces and marinate in lime juice and oil for about 30 minutes.

Add all the ingredients except tortillas into the crockpot and mix well.

Cook on low for 8 or 9 hours, until the beef is tender and can be shredded easily.

Remove from slow cooker and shred the meat. Return meat to slow cooker and stir.

For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

If you can’t find flank steak, you can substitute skirt steak, london broil or flat iron steak

Pulled Pork I Instant Pot

1 boneless pork shoulder, about 4 or 5 pounds
Sea salt and ground pepper
1 onion, cut into large pieces
1 rib celery, roughly chopped
1 carrot, roughly chopped
1-2 cups chicken stock

Cut the pork into several pieces so that it fits into the Instant Pot below the fill line. Season the pork with salt and pepper, then brown it on all sides on the searing or frying setting.

Add the onion, celery and carrot around the pork and cover with chicken stock keeping below the fill line. Add the lid to the pot and make sure to turn the steam release vent to the sealing position. Cook on manual for 1 hour. Let the pressure release naturally for 10 to 20 minutes

Remove the pork and slice or shred, add any sauce you like. I use plain shredded or sliced pork for my Cuban Sandwiches.

The meat freezes well for up to 6 months.

Black Forest Mousse Parfait

Serves 4

1 package chocolate instant pudding and pie filling, 4 serving size
2 cups cold milk
1 can cherry pie filling
1 cup whipped cream

Mix together pudding mix and milk according to package directions. Let

thicken slightly and spoon into parfait glasses leaving 2" at the top.

Before serving, whip cream and add a little powdered sugar to your liking. Top

pudding with a layer of pie filling and finish with a spoonful of whipped

cream.

Order your produce today from ….

Summer Pantry

5 / 20 / 20

Summer Pantry

25 Must Haves for Your Summer Pantry

Anchovies or anchovy paste
BBQ sauce
Canned lump crab meat
Canned Tomatoes, Plum, chopped and Sun Dried
Capers
Chickpeas
Corn and pickle relish
Crackers
Dried or canned beans
A variety of Italian Cured Meats, Prosciutto, Salami etc. (for Sandwiches, Salads, Pizza)
Italian Tuna in olive oil
Marinated Artichoke hearts
Nuts, sunflower seeds (keep in refrigerator-they’ll last longer
Extra Virgin Olive Oil
Oil, Safflower, Sunflower or Peanut
A variety of olives, pitted & not
Pasta and Pizza sauce
Pasta, spaghetti, shells, noodles, orzo
Pickles and Pickled Vegetables
Real Parmigiano Reggiano (wedge)
Roasted Peppers in a jar
Rice, Jasmine, Arborio, Bomba or Iberia (both Spanish rice for Paella)
Salsa
Sardines, in olive oil, mustard or tomato sauce
Variety of vinegars, Rice, Apple Cider (for pickling), balsamic, red wine

It’s hard to narrow down a list to 25 items you must have (or at least these are must’s for me). You can find a full list of pantry must haves including herbs, spices and more in my book ‘What’s In Your Pantry’ available on my site, Debs Kitchen.

Here’s a gift basket that I designed with Melissa’s Produce full of dried pantry items, fruit, seasonings, mushrooms and more. It also comes with a signed copy of my book, What’s In Your Pantry! Get it here, click on Melissas’s.

Summer Menu

Crab Cakes
(Serve with Roasted Red Pepper Dip
or Tomato Bacon Jam)

Summer Greens with Goat Cheese & Pickled Beets

Orzo Salad with Shrimp

BBQ Chicken Thighs

Mini Crab Cakes

Makes 24 small crab cakes

1 pound lump crab meat  
4 green onions, thinly sliced  
2/3 cup whole wheat bread crumbs  
1 1/2 teaspoons Old Bay seafood seasoning  
1/4 teaspoon ground black pepper  
1 tablespoon Dijon mustard  
1 egg  
2 tablespoons mayonnaise, divided  
1 ½ teaspoons lemon zest
1/4 cup chopped jarred roasted red bell pepper  
2 teaspoons hot sauce  
1 1/2 teaspoons grated lemon zest  
1 tablespoon oil, more if needed

Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or cartilage. Add green onions, bread crumbs, seafood seasoning and pepper and toss to combine.

In a small bowl, whisk together mustard, eggs, mayonnaise and lemon zest, pour over the crab mixture. Toss until combined, cover and refrigerate 30 minutes.   

Form the crab mixture into 24 small cakes, each about 1 1/2 inches in diameter. Heat oil in a large nonstick skillet over medium heat. Working in batches, fry cakes until nicely browned and cooked through, about 3 minutes per side. Drain briefly on a paper-towel lined plate and serve.

These freeze well also, freeze in a single layer on a sheet pan and when frozen toss into a freezer bag.

Tomato and Bacon Jam

½ pound bacon
2 pounds tomatoes, chopped
1 yellow sweet onion, diced
1 cup sugar
2 ½ tablespoons apple cider vinegar
1 ½ teaspoon kosher salt
¼ teaspoon pepper
1 dash hot pepper sauce

Render the bacon until browned, place on paper towel lined paper plate.

In a medium saucepan bring to a boil the tomatoes, onion, sugar, vinegar, salt, pepper and splash of hot sauce. Stir occasionally until the sugar dissolved. Using a stick blender, crush the tomato ingredients until chunky. Chop the bacon and add to the tomato mixture, cook over medium heat until thick, about an hour. Taste and adjust seasoning.

Cool before storing in a 1 pint jar. Refrigerate up to a week or freeze up to 2 months.

Roasted Red Bell Pepper Sauce

An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker. Also a great dip for crab cakes

Serving Size: 6

Pomegranate Molasses can be found at Middle Eastern markets. You can omit it if you like, the flavor will be good, just not as rounded.

1 cup walnuts -- toasted
1 slice Italian bread -- torn into pieces
1 cup red peppers -- roasted
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
1/2 teaspoon sugar -- optional
pita bread -- sliced into wedges

Place all ingredients into a food processor or blender and puree into a

smooth paste, stopping occasionally to scrape down the sides. Refrigerate

if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Pickled Beet, Walnut & Goat Cheese Salad

Servings: 4

4 cups mixed summer greens
½ cup goat cheese, crumbled
1 cup toasted walnuts, broken in pieces
1 recipe Apple Vinaigrette
Pickled Beet slices

Toss summer greens with a little of the dressing, just enough to coat. Place onto individual plates and lay beets onto greens, sprinkle the beets with a little dressing and top with crumbled goat cheese and toasted nuts.

Pickled Beets

Makes 1 qt. jar

1 pounds bunched small beets, tops removed*
1 teaspoon whole mustard seeds, divided
1 medium orange slice
1 cup apple vinegar
1 cup water
1 tablespoon kosher salt
1 qt jar with lid, washed and dried

Preheat oven to 400°. Rinse and dry the beets, place in a piece of foil and drizzle with oil. Wrap up and place on a baking sheet. Cook for 30 min. to an hour depending on the size of the beets, or until you can easily pierce them with a paring knife. * Steamed and peeled beets are available usually at Trader Joe’s or always at Melissas.com

Put mustard seeds into the bottom of the jar and add an orange.

Let the beets cool after roasting until you can handle them in your hand. Rub the skin off the beets with a paper towel, remove root and cut the top off.

You can cut the beets however you like, into wedges, slices or half slices, then place into the jar.

Place the vinegar, water, and salt in a large measuring cup or bowl and stir to dissolve the salt. Pour over the beets, leaving a 1/2” space at the top. Slide a table knife down the side of the beets to release any trapped air. Refrigerate for 24 to 48 hours

Storage: Since these beets are not canned, they must be stored in the refrigerator. Refrigerate pickled beets for up to 2 months, but if any off flavors or aromas develop or if fermentation begins, it is best to discard the remaining beets.

Apple Cider Vinaigrette

Serves 6

¼ cup apple cider vinegar
1 tablespoon shallot, finely minced
1 teaspoon Dijon mustard
½ cup olive oil, approximately
1 pinch sugar
salt and pepper, to taste

In a medium bowl, whisk together vinegar, shallot and Dijon mustard. Slowly whisk in olive oil and season as needed with sugar, salt and pepper.

Orzo Pasta Salad

Serves 2

1/4 cup vinegar, red wine, white wine or other flavor
1 teaspoon Dijon mustard
1/2 cup olive oil, approximately
Salt and pepper
1 teaspoon garlic powder
1/2 cup diced cucumber
1 pint cherry tomatoes, halved or quartered
1/4 cup sliced black olives
1/2 cup crumbled feta, optional
1 1/2cup cooked orzo pasta
1 pound medium cooked shrimp, chilled

For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.

Mix together remaining ingredients and toss with dressing. Serve cold.

BBQ Chicken Thighs

4-10 small or medium chicken thighs, bone-in, skin-on
2 Tb. oil or as needed
1/2 – 1 cup barbecue sauce

Preheat your gas grill to 400° with the lid closed. When you’re ready to grill, turn grill down to 350°.

Rub the chicken lightly with oil and place skin side down on the grates. Close the lid and cook for about 5 minutes. If the thighs are on the larger side, grill for 7-8 minutes. Do not crowd the chicken on the grate. If you try to turn the chicken and the skin is sticking to the grate, let the chicken cook until it releases. Turn and cook the other side for the same amount of time.

Once preheated, lower the temperature to 350°F. Place

chicken on the grates and close the lid. Grill on one side

for about 7 minutes or until the chicken naturally

releases from the grill.

Move all the pieces to one side of the grill and turn off the burner under the chicken. Brush the skin lightly with BBQ sauce and let cook a further 7-10 minutes with the lid closed. Check with a meat thermometer, you want to cook the chicken until it reaches 165°. Brush chicken with BBQ sauce several times and you can turn the chicken to add BBQ sauce to the other side.

BBQ Grilled Chicken

8 / 9 / 19

BBQ Grilled Chicken

4 pounds organic chicken pieces on the bone with skin
1 tablespoon sea salt or more
fresh ground pepper
1 sprig thyme, remove leaves
¼ cup chopped sage
1 lemon zested and juiced

If you can’t find chicken pieces on the bone now is a great time to learn how to cut up a chicken. An organic chicken is likely to be somewhat smaller than a regular supermarket chicken, but it will have more flavor and cook more evenly. Most chicken sold in supermarkets are pumped with saline water to make them look bigger and heavier, but they’ll come out bland even when you brine it.

Brining isn't necessary but I thought I'd include the recipe for you.

I rinse my chicken pieces in some cool water and dry well. Mix together the salt, a little pepper, the herbs, the lemon zest and juice; rub it onto the chicken pieces generously and place the chicken in a shallow pan, cover loosely and brine in the refrigerator for up to 3 days. One day does the job but 3 days will make the skin crispier and the meat more tender.

When ready to grill rub the salt, pepper and herbs off the chicken, you can rinse it off if you like but make sure to dry the chicken well.

Heat a gas or charcoal grill to medium (about 350°F to 450°F), brush the cooking grates clean and rub with a towel dipped in oil.

Grill the chicken pieces, skin side down first, over indirect medium heat, with the lid closed, for about 5-6 minutes. Turn the pieces and grill another 5-6 minutes.

Brush with BBQ sauce, close the lid and cook for about 10 minutes, turn and cook another 10 minutes or until a thermometer reads 165°. The chicken may take longer to cook depending on the size of the piece. When you test the temperature be sure to stay away from the bone for an accurate read. Let the pieces rest off heat for about 5 minutes before serving. The breasts and wing pieces could take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct heat and cook until well browned all over, turning once or twice. Serve warm.

Grilling chicken isn’t always the easiest thing to do. Many times the chicken burns long before the inside is done. Here’s a great way to grill that chicken to perfection.

Summetime Cooking

6 / 1 / 18

Easy Chicken Chilaquiles

1 ½ cups roasted chicken, shredded
1 1/2 cups red or green salsa
3/4 cup chicken broth
1/2 cup sour cream
1 bag tortilla chips
1/4 cup chopped cilantro
2 cups shredded cheese, any cheddar-jack blend or Mexican crumbled cheese
1 large Ca. Hass avocado, sliced
½ cup sliced jalapenos, optional

Preheat your oven to 350°.

Combine the salsa and chicken stock into a large saucepan and bring to a simmer. Add the chicken and cook for 10 minutes over low. Remove from heat and add the sour cream and cilantro, stir to blend.

In a 9 x 12 baking dish, layer half of the chips and top with half the chicken mixture, and top with half the cheese. Repeat layer with remaining ingredients and bake for about 30 minutes or until all hot and gooey! Top with avocado slices and jalapenos if using.

Chicken and Barley Soup

1 / 5 / 18

Chicken & Barley Soup

Poached Chicken
1 qt. chicken stock
1 stalk celery
1 carrot
½ small onion
2 medium chicken breasts, bone-in, skin on
Sea salt and ground pepper
Soup
2 stalks celery
2 carrots, peeled
½ small onion
Olive oil
Sea salt and ground pepper
6 cups chicken stock
2 medium chicken breasts, bone-in, skin on
1 cup cooked barley*
1 small can diced tomatoes
½ cup frozen peas
½ cup snow peas, cut diagonally into bite sized pieces
1 cup baby spinach
zest of 1 lemon plus 1 Tb. or more of juice

Poach chicken or purchase 2 cups cooked chicken.

To poach the chicken, bring chicken stock to a boil, turn heat down so the stock is just barely simmering. Roughly chop the celery, carrot and onion and add to the stock along with the chicken, season with a little sea salt and fresh ground pepper, and simmer for 20 min. to ½ hour or until chicken is cooked through but not dry. Remove the skin from the chicken and pull the meat from the bone, discard skin and bone. Shred or chop the chicken into pieces and strain the stock through cheesecloth and reserve.

For the soup:

Cut celery, carrots and onion into bite sized pieces. Heat a Dutch oven or lg. saucepan over medium high heat, add just enough olive oil to lightly coat the bottom of the pan, add the vegetables and sprinkle with sea salt and fresh ground pepper and sauté until lightly translucent and soft. Add enough chicken stock to the reserved stock to measure 6 – 8 cups and add to the vegetables. Add remaining ingredients except the lemon juice and simmer until the spinach is barely wilted, adjust seasonings and serve with a little squeeze of lemon juice.

*See How to Cook Barley, Debskitchen.com

January Cooking Demo

12 / 13 / 17

Join Us

Thur., Jan 18th & 25th

6:30 – 8:30, approximately

Citrus – Avocado Salad

With Basil Vinaigrette

Chicken Cacciatore

Mini Gnocchi with Cheese Sauce

Garlic Roasted Broccoli Rabe

Chocolate Amaretti Cake

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Chicken Stew Cassoulet

10 / 3 / 17

Chicken Stew Cassoulet

8 chicken thighs
Sea Salt and pepper to taste
2 tablespoons butter
2 tablespoons canola oil
1 small to medium onion, finely chopped
4 carrots, cut in half and then sliced into half-moons about ¼” thick
3 celery, sliced 1/4" thick
3-4 cups chicken broth
2 bay leaves
1 tablespoon dried thyme, crushed
1 lg. can whole tomatoes
2 cups white beans
1 cup bread crumbs, large pieces not fine

Rinse and pat dry the chicken. Trim any excess skin and fat.

Preheat oven to 375°.

Heat a large Dutch oven, add the butter and oil. Season the chicken with sea salt and pepper, place the chicken pieces skin side down in the pan and brown well on both sides. Don’t crowd the chicken in the pan, do this in 2 steps if needed.

Set aside and pour off most of the drippings leaving about 2 Tablespoons in the pan. Sauté the onions, carrots and celery, return the chicken to the

pan and add chicken broth, bay leaves, thyme, tomatoes, white beans and a little salt

and pepper. Cover and place into oven and cook 30 minutes.

Check to make sure that chicken is nearly cooked.

Add bread crumbs and return to the oven, uncovered. Cook until crumbs are

lightly browned, about 15 minutes.

Lemon Roasted Chicken

6 / 12 / 17

This is by far my favorite dish with hints of Meyer lemon and sea salt and I like to add some roasted baby potatoes to the pan to soak up some of the juices. I use ‘Mary’s Organic Chicken‘ always for the best meat, always tender & juicy, it costs a little more but I think it’s worth the extra few bucks. (And they didn’t pay me to say that). And I love to tuck into the pan the ‘Baby Dutch Yellow Potatoes’ from Melissa’s Produce!

You can dress this up by making the ‘pan’ sauce listed in the recipe of you can by pass it. I’ve also made brioche dressing for the side and it makes a great holiday dish without the hassle of cooking a whole turkey dinner. Add a beautiful green vegetable and you’ll find an easy weeknight dinner. It pairs well with my Spring Asparagus recipe. Prep all the ingredients the night before & you can walk in the door, pop the chicken in a preheated oven and within the hour you’ll have the best meal in town, no drive through chicken can EVER take the place of a chicken roasted at home.

Lemon Roasted Chicken

Serves 4
1 whole chicken -- rinsed, drained and dried
1 medium onion -- peeled and chopped
3 baby carrots -- peeled and chopped
3 celery stalks -- cut into chunks
1 lemon -- zested and juiced; preferably Meyer lemon
1 bunch Italian flat leaf parsley -- minced
1 bunch fresh sage -- minced
1/2 bunch fresh thyme -- minced
2 tablespoons butter -- room temperature
1 tablespoon lemon olive oil, butter or regular olive oil
Salt and pepper
1 cup white wine
1 cup chicken stock
2 tablespoons chicken demi glace -- optional for sauce

Preheat oven to 400°.

Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).

Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.

Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.

Chicken Piccata

11 / 7 / 16

An easy weeknight recipe, especially if you make the actual chicken cutlets ahead of time and freeze. Take them out of the freezer and place in the refrigerator before you head out for the day. When you’re ready for dinner (or lunch) you can finish the dish in less than 15 minutes, cover some pasta in a microwave dish and cook while the chicken cooks, add a little salad with some freshly grated parmesan cheese and seasonal vegetables for a quick, healthy tasty meal!

Chicken Piccata

Serves 4

2 skinless, boneless chicken breasts, (1 whole breast) cut in half (through the middle, as if butterflying)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup Italian parsley, chopped

Place chicken into a freezer type bag and pound with a flat meat tenderizer to about 1/4" thick. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter has melted, add chicken without crowding, you'll probably need to do this in two batches, and cook until lightly browned. Turn and lightly brown the other side, transfer to plate.

Add more butter and oil, as needed, if you are sautéing in two batches.

Add the lemon juice, stock and capers to the hot pan and bring to boil, scraping up brown bits from the pan, the 'fond'. Taste and season, if necessary. Return all the chicken to the pan, including any liquid that has gathered on the plate, and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

www.debskitchen.com

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October Cooking Demo

10 / 26 / 1610 / 27 / 16

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Paella

11 / 14 / 1412 / 14 / 14

Paella

1 package chicken thighs
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1 shallot, minced or ½ onion, chopped
2 cloves garlic, minced
1 tablespoon flat-leaf parsley leaves, chopped, reserve some for garnish
½ cup white wine
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups stock, warmed with a generous pinch of saffron thread
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
1-2 pound mussels
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Heat oil in a paella or sided sauté pan over medium-high heat. Add salt and freshly ground pepper to the chicken and brown skin-side down both sides. Remove from pan and reserve.

In the same pan, make a sofrito by sautéing the shallot, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Add the wine and cook until it reduces some, about 5 minutes, stir in the rice and stir-fry to coat the grains. Add the crushed tomatoes and stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, clams, mussels and shrimp, tucking them into the rice. Let the paella simmer, without stirring, until the rice is al dente, for about 10 minutes. During the last 5 minutes of cooking, when the rice is filling the pan add the peas.

Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.