CHEF JEFF LUNSFORD / HEARTH & GRILL SHOP
Chicken with Rosemary, Lemon, and Sea Salt
1 Whole Roasting Chicken (2 to 3 pounds)
4 Sprigs fresh rosemary
2 Cloves garlic, chopped
1 T sea salt
Black pepper to taste
Rinse the chicken with cold water and pat dry. Cut the lemon in half and squeeze half inside the cavity of the chicken and the other half on the outside of the bird, save the squeezed halves. Sprinkle 1 tablespoon of sea salt into the chicken. Put both halves of the lemon inside the chicken with the rosemary sprigs and chopped garlic. Use the butcher's twine to tie the legs together to prepare the bird for the spit. Rub the outside of the chicken with olive oil and season liberally with additional sea salt.
To cook the chicken on the rotisserie, following the manufacturers directions, place the chicken on the spit rod and attach the holding forks. Over medium low heat, cook the slowly turning bird to an internal temperature of 170 degrees. A drip pan can be placed under the cooking bird and the chicken can be basted with drippings while cooking.
Remove the forks and spit from the chicken. Place the chicken on platter and cover loosely with aluminum foil. Allow to rest for 15 minutes before carving to hold all of the juices.
Wood Grilled Butterflied Cornish Game Hens
4 Cornish game hens, butterflied
Lay the hens breast side down and remove backbone. Turn the hens over and press down the breast with the heel of your hand. Reserve in a shallow, non-reactive dish.
For the Marinade:
1/2 c balsamic binegar
2 cloves garlic, smashed
1 t red chili flakes
1 t fresh thyme, chopped
1 cup olive oil
Salt, Sea Salt, Kosher Salt
In a mixing bowl whisk the vinegar, garlic, chili flakes, thyme, and pepper until combined. Whisk in the olive oil until incorporated. Pour the marinade over the Hens and marinate overnight.
Preheat a charcoal or gas grill to medium heat. Remove the hens from the marinade and season with salt to taste. Place the hens skin side down and lower the temperature to medium-low and cook for about 15 minutes. While the hens are still skin side down turn the 90 degrees and cook for another 15 minutes. Turn the hens over skin side up and finish cooking until the internal temperature reaches 170 degrees. Place the hens on a warm platter and serve.
Cedar Paper Grilled Red Snapper With Spring Vegetables
4 6-oz portions red snapper, skin on and scaled
For the Citrus Vinaigrette:
1 lemon, zest and juice
1 lime, zest and juice
1 orange, zest and juice
1 t Dijon mustard
1/2 c Olive oil
1 T fresh basil, chopped
Chop the lemon, lime and orange zest and place in a mixing bowl with the juice, mustard, black pepper and a pinch of salt. Whisk together and stream in the olive oil. Check for seasoning and add the fresh Basil. Reserve.
For the Summer Vegetables:
1 zucchini, julienned *
1 yellow squash, julienned *
1 red bell pepper, julienned *
6 scallions, sliced thin
For the Cedar Papers and Assembly:
prepared Vinaigrette, Fish, Vegetables
Soak the cedar paper in water for at least 10 minutes or follow manufacturers' directions.
Lay the soaked cedar paper out on a cutting board. Place the snapper, skin side down, on the cedar paper. Season the fish with sea salt and place mixture of vegetables on the fish. Spoon on a tablespoon of the vinaigrette on to the vegetables and roll the cedar paper up. Secure the roll with a piece of butcher's twine.
Preheat a charcoal or gas grill to medium heat. Place the 4 fish packet on the grill with the skin side of the fish closest to the heat and lower the heat to medium-low. Cook until the fish is almost cooked through about 10 to 15 minutes. Turn the packet over and allow cooking another 5 to 10 minutes. Remove the packets from the grill and place each packet in the middle of a serving plate. Cut the twine and open the cedar paper. Drizzle a little more of the vinaigrette on the fish and serve.