Posts Tagged 'winter grilling'

kale crunch

Time for another Dark Days Challenge local foods report. Our last two meals were classics – grilled chicken and grilled pork chops. We do a fair amount of grilling in the winter. It’s oddly satisfying to stand on the snowy deck, fully bundled up, dreaming about about summer barbecues and cold drinks. And in fact I was in so much of summer mood that I couldn’t help myself. I cheated on local night. Once the thought of my all-time favorite summer bbq chicken recipe entered my head, I couldn’t shake it. I had to have it.

The bird itself came from just down the road. But the brine I soaked it in was anything but local. I e-mailed Mark at work and asked him to pick up the interloper on his way home – a liter of coke. Mixed with a half cup of kosher salt it makes a splendid bath for the butterflied and pierced chicken to soak in. After a quick towel off, I slather the bird with a paste of honey, olive oil, garlic, salt pepper, paprika, and dry mustard. Then onto the grill it goes, where it is promptly flattened beneath a few fire bricks. And it never fails to come off the grill crispy, salty, sweet, and juicy. For local night I made a honey mustard dipping sauce. It is also quite tasty with a bourbon based sauce, but I thought one non-local sin was enough for the night. We rounded out the meal with a baked butternut squash from the garden and roasted kale also from the garden, via the freezer.

Kale Crunch
I have many favorite ways to prepare kale, but my latest fixation is to simply coarsely chop it, spread it out on a heavy baking sheet, splash a little olive oil, salt, and pepper on it and roast it in a 250º oven for about a half hour until it is crispy. The result is something so crunchy and salty and earthy tasting that I have to seriously hold myself back from eating the entire tray of it in under 5 minutes. Kale? What kale? If it does stick around long enough to make it onto a serving platter, I generally give it a sprinkling of red pepper flakes for a little zing. It’s also quite magnificent to hold the leaves up to the light before popping them in your mouth – a visual and a taste sensation.

Meal seven of the challenge is somewhat of a winter standby for us – and one of our favorites. We always get a few extra packages of chops with our pork share, specifically with this recipe in mind. The original rendition came from a neighbor and friend of ours, Tony Thier. His is a skillet based version, but we generally prefer to cook our meat outdoors if we can. So we salt and pepper the chops and throw them on the grill. But instead of taking them off onto a serving plate, we put them in a pre-warmed heavy skillet and loosely tent them for a bit so some of the juices run of into the pan. The chops get moved to a warm plate and the pan juices are gently heated with a few generous spoonfuls of homemade sauerkraut. And to really knock it out of the park we stir in enough plain yogurt to make a creamy, tangy slurry to spoon back over the chops. Add in some warm buttered mashed potatoes and garlicly roasted brussel spouts and suddenly a 7 degree winter night doesn’t seem so bad.

Here’s to more darks days ahead!


instapig

No Instagram images were found.