Lemongrass Chicken – Featured Recipe

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Lemongrass Chicken
Featured from: Adventures in Delicious
1 whole roasting chicken
2 teaspoons sea salt
Black pepper
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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Farmers' Market Box 7-24-13

Lima Shelling Beans – McGrath Family Farms
Chantenay Carrots – Rutiz Farms
Red Spring Onions – Jaime Farms
Purple Potatoes – Weiser Family Farms
Peacotum – Fitzgerald Farms
Grape Tomatoes – Be Wise Ranch
Sweet Scarlet Grapes – Murray Family Farms
Poblano Chiles – Jaime Farms
Organic Spring Mix – Earthbound Farms
Organic Juicing Bag:
Fuji Apples – Fairhill Orchards
Coconut Water
Spinach – Tutti Frutti
Green Kale – Be Wise Ranch
Valencia Oranges – Polito Farms
Italian Parsley – Be Wise Ranch

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Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
Super Green Coconut Juice
1 cup of coconut water
3-4 leaves kale
A handful of spinach
A small handful of parsley
Orange Coconut
1 cup of coconut water
3-4each oranges (juiced)
Apple Kale
Apple 2-3ea fuji
Kale 3-4 leaves
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chanentay Carrots with Herbed Buttermilk Dip
Serves 8 to 10
One bunch Chanentay Carrots, peeled if necessary, and cut into strips for dipping
For the Dip
Makes about 2 cups
Great to serve over baked potatoes, as a dressing for pasta or potato salads, as well as a dip.
1 1/2 cups sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Drops of Tabasco or hot sauce to taste
1. In a mixing bowl, combine all the ingredients and whisk together until well combined.
2. Taste for seasoning, and add salt and/or hot sauce to taste.
3. Cover and refrigerate for at least 4 hours, or up to 5 days.
Spring Mix Lettuce with Grape Tomatoes and Classic Blue Cheese Dressing
Serves 2
½# spring mix
1 clam grape tomatoes, halved
For the Blue Cheese Dressing and Assembly
Makes about 2 cups
Also great as a dressing for baked potatoes, pasta and potato salad, and as a sauce over grilled steak.
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 to 2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled blue cheese (I’m partial to Maytag, or Point Reyes, but your favorite blue will work here)
1. In a mixing bowl, blend all the ingredients together, until well combined.
2. Cover and refrigerate for at least 4 hours, or up to 1 week.
To Assemble the Salad
Arrange the greens on each salad plate, and arrange the grape tomatoes atop the greens. Top the tomatoes with the dressing and serve.
Purple Crispy Herb Roasted Potatoes
Serves 6
1 pound purple potatoes
3/4 cup extra virgin olive oil
4 cloves garlic, sliced
2 tablespoons finely chopped thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 11-ounce log goat cheese, crumbled
1. Place the potatoes in water to cover, and boil until tender, about 20 minutes. Drain the potatoes.
2. In a skillet, cook the garlic in the oil, over medium heat, for about 10 minutes. Allow to cool, and remove the garlic slices. Stir in the thyme, salt, and pepper.
3. Do-Ahead: At this point, the potatoes and oil can be refrigerated for up to 2 days.
4. Preheat the oven to 400 degrees.
5. Drain the potatoes, film the bottom of a 13-by-9-inch pan with some of the oil.
6. On a cutting board, smash the potatoes with the palm of your hand, and transfer to the prepared pan turning them in the oil.
7. Drizzle with the remaining oil, sprinkle with goat cheese, and bake uncovered for 20 to 30 minutes, until the potatoes are crispy and the cheese is bubbly.
8. Cook’s Note: Leave the skins on the potatoes if they are pristine; if they have a green tinge, peel that off, and proceed as directed.
Variation: Vary the cheese or leave it out if you prefer.
Marinated Spring Onions
A great garnish for burgers, steaks, and salads, these won’t last long!
2 large spring onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper.
3. Pour over the onions.
4. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
5. Drain the onions.
6. At this point, you can cover and refrigerate for up to 3 to 4 days.
@Diane Phillips
Blog: www.cucinadivina.blogspot.com
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Simple Salad with a Meyer Lemon Vinaigrette & Satsuma Tangerines

Recipe by: Chef Julie Darling of Just Call Us Catering
Chopped Romaine Lettuce
Chopped mixed greens
Candied almonds
Satsuma Tangerines peeled and membranes removed
Gorgonzola, Bleu or Feta cheese
Meyer Lemon Vinaigrette
For almonds:

  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups slivered almonds, toasted

Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
Meyer Lemon Vinaigrette
For lemon oil

  • 2 cups canola oil
  • 2 large (2- by 1/2-inch) strips Meyer lemon peel (from 1/2 medium lemon)
  • 10 sprigs lemon thyme, left whole
  • 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped

For vinaigrette

  • ¼ cup freshly squeezed meyer lemon juice (from 1 1/2 medium meyer lemons)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup lemon Oil
  • ½ cup extra-virgin olive oil

Make lemon oil
In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
Make vinaigrette
In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
Add all your greens, almonds, cheese & satsumas together in a bowl, add dressing & enjoy!
Read Featured Chef Julie Darling’s interview here.