This recipe from Bon Appetit is a great side dish for grilled meat or poultry. The smoky charred onion pairs beautifully with the refreshing cucumber and zingy pepper.
Avoiding Additives and Preservatives
Look for a red wine vinegar with no added sulfites, such as Eden Organic brand. Make sure the oregano does not contain colour or anti-caking agents.
Insert toothpicks into the onion rounds to keep them from falling apart on the grill
Combine chile and vinegar
Slice cucumber
Grill the onion until charred and tender
Cucumber and charred onion salad
Ingredients:
1 hot chile, thinly sliced into rings, seeded if desired
4 tablespoons (60 ml) red wine vinegar, divided
2 medium red onions, sliced into ¼-inch (0.64 cm) rounds
4 tablespoons (60 ml) olive oil, divided, plus more for serving
Kosher salt and freshly ground black pepper
1 medium English hothouse cucumber, sliced into rounds
¼ teaspoon (1 ml) dried oregano
Preparation:
Prepare grill for medium-high heat. Combine chile and 2 tbsp. (30 ml) vinegar in a small bowl; set aside.
Place onions on a rimmed baking sheet and drizzle with 2 tbsp. (30 ml) oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tbsp. (30 ml) vinegar; let cool.
Coarsely chop ½ cup (125 ml) grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tbsp. (30 ml) oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.
From Bon Appetit
This recipe from Anna and Michael Olson Cook From Home is a great way to grill a whole chicken. Because the chicken is flattened, it cooks quickly and evenly. The marinade makes the chicken tender and juice and the herbs add great flavour both before and during grilling. Place the chicken away from direct heat to avoid flareups.
Avoiding Additives and Preservatives
Look for a red wine with sulphite level lower than 10 parts per million and a red wine vinegar that does not contain sulphites. I used a red wine from Frogpond Farm and Eden Organic vinegar. Make sure the spices do not contain colour or anti-caking agents.
Remove the backbone and flatten the chicken
The marinade uses fresh herbs
Remove the herbs from the marinade and place on the grill
Place the chicken on top of the herbs
The chicken takes about 30 minutes to cook through
Grilled chicken with scorched herbs
Ingredients:
1 2 lb. (1 kg) whole chicken
2 bay leaves
½ bunch fresh thyme
½ bunch fresh rosemary
2 cloves garlic, crushed
1/3 cup (75 ml) red wine
1/3 cup (75 ml) red wine vinegar
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
Coarse salt and ground black pepper
Preparation:
Rinse the chicken under cold water and dry with paper towels. Remove the backbone carefully using a boning knife and split each chicken in half lengthwise through the breastbone. You can also simply flatten the chicken by pressing down on the breastbone from the skin-side until it “cracks”, and cook it whole.
Stir the bay leaves, whole thyme and rosemary sprigs with the garlic, wine, vinegar, cumin and coriander together and marinate the chicken for 30 minutes, or up to 12 hours, refrigerated.
Preheat the grill to medium and make sure the surface is scrubbed clean with a grill brush. Remove the bay, thyme and rosemary from the marinade, and place them on the grill, then season the chicken with salt and pepper and place over the herbs. Cover of the grill and allow this to cook 8 to10 minutes (the herbs will smoke vigourously). Baste the chicken with half of the remaining marinade and cook 5 minutes, then turn over and brush with the last of the marinade. Finish cooking, about 20 minutes or until the chicken is fully cooked. The juices of the chicken should run clear and the meat should have lost its “pink” look around the bone (check near the thigh bone). Serve hot from the grill. Serves 4
From Anna and Michael Olson Cook From Home
