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Pollo Asado al Carbon – Barbecue Chicken Mexican Style

On my recent holiday in Mexico I saw and smelled this awesome barbecued chicken at roadside stands, but whenever we happened to be near one, it was around breakfast time and I really wasn’t in the mood for chicken. One day, shortly before we came home, I found this place called Polleria Alba just down the road from our apartment in Tulum. They’ve got a barbecue outside and then some tables inside and outside of a garage. I ordered chicken for one, and out came this huge portion – a whole chicken on one plate, and a platter of rice, pasta and salad on another, and some fresh tortillas. It was amazing, so I promised myself I’d learn to make it at home. I found a recipe on this site. It’s pretty easy to make, and surprisingly moist, even the breast. I served it with Mexican rice and beans, with various sauces. And Mexican beer, Negra Modelo, my fave.

What you need:

1 roasting chicken

1 & 1/2 tablespoons ground ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cloves (I didn’t use these because I didn’t have any)
1/4 teaspoon ground cinnamon
4 garlic cloves, peeled & minced
3 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tsp. salt

What you do:

1. Combine all the ingredients for the marinade.

2. Start the barbecue.

2. Rinse and then pat the chicken dry with paper towels. Turn the chicken so it is breast-side down. Cut through the middles of the back, then turn the chicken breast-side up. Give it a bang with your fist so it lies flat. You are going to barbecue the chicken whole. (see terrible picture below)

3. Spread some of the marinade all over the chicken and let it sit until the barbecue is smoking hot. Place it breast-side up on the barbecue. Let it roast for about 45 minutes with the lid down. Baste with the marinade every 10 minutes. It’s really important to leave the chicken alone, other than the basting, so don’t go flipping it or anything. When it is done,you can turn it breast-side down for a few minutes to get some colour if you want, but I found it was nicely browned from facing up the whole time.

4. To make sure it’s done, pierce the thigh with a fork and check if the juices are clear; if not, leave it on for a little longer. Remove the chicken from the barbecue to a serving plate and cover with foil for 10-15 minutes so the juices can settle back into the chicken, then carve it up!

Inside the chicken restaurant in Tulum, Mexico

Cauliflower and Roasted Fennel Soup

Well, I will definitely be making this soup again! The roasted fennel gives it some depth of flavour without tasting overly like anise. It is smooth and creamy without any dairy or dairy substitutes. You have the option of making it vegan, as the original recipe was, but I used chicken stock instead of vegetable.

The recipe is from Brian L. Patton’s Sexy Vegan Cookbook. I’m always happy to add healthy and delicious soups to my repertoire!

What you need:

1 fennel bulb

2 teaspoons olive oil + a little for roasting the fennel

1 cup chopped sweet onion

4 cloves garlic, minced

1 medium head of cauliflower, cut into florets

1 russet potato, peeled and cut into chunks of about 2 cm

3 cups vegetable or chicken stock (I needed more than this so I added some water bouillon)

salt and pepper

What you do:

1. Preheat the oven to 350F. Cut the stalks off the fennel and set them aside. Chop the fennel bulb in half and rub it with a little olive oil. Sprinkle with salt and pepper, then place cut-side down on a baking tray. Roast the fennel for 30-40 minutes, or until browned and tender. Remove from the oven and cut into large chunks.

2. While the fennel is roasting begin making the rest of the soup. Heat a large pot on medium heat and add about 2 teaspoons of olive oil. Add the onion, sliced fennel stalks and a pinch of salt. Cook for 4-6 minutes, then add the garlic and cook for another 4 minutes. Add the potato, cauliflower and enough stock to cover the vegetables, and bring to a simmer. When the fennel is roasted, add it as well. Cook until the cauliflower and potatoes are very tender.

3. Puree the soup (I used an immersion blender, but a food processor or blender work as well) until very smooth. Add salt and pepper to taste.

Fish Cakes in Tomato Sauce

This popular Sephardic recipe from Syria comes from Yotam Ottolenghi’s Jerusalem cookbook. I would have never thought of serving fish cakes in a tomato sauce, but it works really well, especially over rice. And it’s excellent for leftovers.

I used tilapia instead of cod, and it was delicious. The first time I made it I had a hard time keeping the cakes together while they were searing, but I think the trick is leaving them to cook on one side without touching them until that side has browned well. Once I did that I had no problem. You could make the tomato sauce ahead of time to make preparation simpler.

What you need for the tomato sauce:

2 & 1/2 tablespoons olive oil

1 & 1/2 teaspoons cumin

1/2 teaspoon sweet paprika

1 teaspoon coriander

1 medium sweet onion, chopped

1/2 cup dry white wine

1-400 gram/14 oz can chopped tomatoes (I used canned cherry tomatoes)

1 red chili, seeded and finely chopped

1 clove garlic, crushed

2 teaspoons sugar

2 tablespoons fresh mint leaves, chopped coarsely

salt and pepper to taste

What you need for the fish cakes:

3 slices white bread with crusts removed (about 60 grams)

1 & 1/2 lbs cod, tilapia, halibut, hake or pollock

1 medium sweet onion, finely chopped

4 cloves garlic, crushed

30 grams flat-leaf parsley, finely chopped

30 grams cilantro, finely chopped

1 tablespoon cumin

1 & 1/2 teaspoons salt

2 extra-large eggs, beaten

4 tablespoons olive oil (for frying)

What you do:

1. To make the tomato sauce, begin by heating the olive oil in a very large frying pan over medium heat. Add the onion and spices and cook until the onion is soft, about 8-10 minutes. Add the wine and simmer for a few minutes, then add the tomatoes, chile, garlic, sugar, 1/2 teaspoon salt. Simmer for about 15 minutes, then add freshly ground pepper and more salt if you need it. Keep this simmering so it is hot when you add the fish to it. (If you’re making rice, you could start it now)

2. To make the fish cakes, begin by putting the bread in a food processor and making bread crumbs, then place in a bowl. Chop the fish up very finely and add to the bowl along with all of the other ingredients except the olive oil. Mix it all together with your hands. Form the mixture into cakes about 8 cm in diameter and 2 cm thick. You may need to refrigerate them for about 1/2 an hour to firm up a little.

3. To begin cooking the fish cakes, heat 2 tablespoons of the olive oil over medium-high heat in a frying pan, then add half of the fish cakes, searing for a few minutes, until quite browned. Carefully flip the cakes and brown the other side. Place the seared fish cakes in the hot tomato sauce and then sear the other half of the fish cakes.

4. Once all the fish cakes have been placed in the tomato sauce, add about a cup of water (or white wine) to cover the cakes partially. Cover the pan and simmer over very low heat for 15-20 minutes. Remove the lid and turn off the heat about ten minutes before serving to let the cakes settle.

I liked them when they were served hot, but the cookbook says they are good at room temperature too. Serve over rice or with bread to soak up the sauce, and garnish with a little mint or cilantro.

Chocolate Olive Oil Cake – Gluten Free!

A little while ago I made this delicious cake, and then the other day my mom said she had made a new cake recipe I had to try – and it happened to be this one. Mine was the almond-meal version, and my mom made the wheat flour version, and both were amazing. I made it for a dinner party, topped with brandied cherries and whipping cream, and she served it on its own, which was great too.

People loved that it was light and not too sweet, but still nice and chocolatey. And if it helps, you can remember that olive oil is healthy fat. Plus, if it makes you happy, it’s doing something good for you. Just try to share it.

Thank you Nigella Lawson for the recipe!

What you need:

5 tablespoons boiling water

1/3 cup unsweetened cocoa powder

2 teaspoons vanilla

1 & 1/2 cups almond meal (or 3/4 cup plus 1 tablespoon flour)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3 large eggs

2/3 cup olive oil

What you do:

1. Preheat the oven to 325F. Prepare a 9-inch springform pan by lining the bottom with parchment paper. (My mom made hers in a square dish with no parchment paper and cut it out brownie-style, so that works too.)

2. In a small bowl pour the boiling water over the cocoa and mix; then add the vanilla.

3. Combine the sugar, eggs and olive oil in a large bowl. Beat on high speed until the batter is fluffy and a light yellow colour. Beat in the cocoa mixture.

4. Combine the flour, baking soda and salt and add them to the batter, beating just until combined. Pour the batter into the pan.

5. Bake for about 50 minutes, at which time a toothpick that you insert into the centre of the cake should come out clean.

6. Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and release the cake from the springform. Place on a rack to cool completely, removing the parchment paper before serving.

I served mine with cherries and whipping cream.

For the cherries and cream:

1 cup morello cherries in juice, not pre-thickened (I used Trader Joe’s).

1 tablespoon butter

1 tablespoon brown sugar

1/4 cup brandy

pinch of salt

a little squeeze of fresh lemon juice

125mL whipping cream

1 tablespoon-ish icing sugar

a splash of vanilla

What you do:

1. Heat the cherries (just use the cherries, not the juice), butter, brown sugar and brandy in a saucepan. Bring to a boil and then simmer for a few minutes, until slightly thickened. Then add the salt and lemon juice. Let this cool.

2. Whip the cream with the sugar and vanilla.

3. Just before serving top the cake with cherries, add the whipping cream on top, and then serve it up. Like mine, it’s likely to be gone before you know it!

Zucchini Linguini and Pesto

This one’s a raw recipe, excellent for using zucchini that will be coming up in your garden soon. It’s fresh and delicious, and really easy to make. I serve it cold, but you could cook the zucchini in a little olive oil if you prefer.

What you need:

a young zucchini

1/4 cup very lightly toasted pine nuts

3/4 – 1 cup basil

1/2 clove of garlic

1/4 cup freshly grated parmesan (I use lactose-free l’Ancetre brand)

olive oil

salt

What you do:

1. Toast your pine nuts very lightly; you still want them to be creamy when you puree them.

2. Place the pine nuts, basil, and garlic and a bit of salt in the food processor and add as much olive oil as you need to make it smooth. Then add the parmesan and give it one last whirl. Add a bit more olive oil if you think it needs to be a little thinner. Taste it and see if you need to add a little more salt. (You could also do this with by hand with a mortar and pestle.) This recipe makes enough pesto that you can save it for a pasta recipe, or freeze some for later.

3. Julienne the zucchini. I don’t use the very inner part of the zucchini because it doesn’t hold together very well, so I just peel the whole thing with my julienne tool (see photo below).

4. Arrange the julienned zucchini on a plate and top it with some pesto, and you’re ready to dig in!

julienne tool from Kuhn Rikon

Roasted Cauliflower and Hazelnut Salad

Having a strong affection for roasted cauliflower and Middle Eastern foods, I adore this recipe. I love a salad that has enough going on that it could be a light lunch. This one has nuts to give it a bit of protein, and the yummy sweetness of the pomegranate. Once you’ve got your cauliflower roasted, it is quick to make. I kept it as leftovers for my lunch, but added the hazelnuts just before I ate it so they would retain their crunch.

The recipe is from Yotam Ottolenghi’s Jerusalem cookbook – love this book! I was wary of the cinnamon and allspice, but I put them in anyways and the salad was delicious.

What you need:

1 head cauliflower, cut in florets

4 tablespoons olive oil

1 stalk celery, cut on an angle

5 tablespoons hazelnuts with skins on

1/3 cup flat-leaf parsley, chopped

1/2 of a pomegranate

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1 tablespoon sherry vinegar

1 & 1/2 teaspoons maple syrup

salt and pepper

What you do:

1. Heat the oven to 425F, then mix the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt and some pepper. Spread on a roasting pan and roast in the top of the oven for 25-35 minutes. The cauliflower should have crispy edges and some if it should have turned brown. When it’s done, put the cauliflower in a large bowl and let it cool down.

2. Lower the oven temperature to 325F and roast the hazelnuts on a baking tray for 17 minutes. Let the nuts cool a little and then chop them coarsely.

3. Add the parsley and pomegranate to the cauliflower.

4. Combine 2 tablespoons of olive oil, cinnamon, allspice, vinegar, maple syrup, and a little salt and pepper. Combine, then pour over the salad.

5. I like to add the hazelnuts just before serving so they remain crunchy. Serve at room temperature.

Grapefruit Olive Oil Poundcake

Aside from chocolate desserts, a lemon cake is one of my favourite treats. Since it’s also a citrus cake I thought I’d give this grapefruit cake a try, and I like it for the same reasons I like lemon cake – it is tart and sweet at the same time, and it is nicely moist.

This is the first recipe I am trying from The Smitten Kitchen Cookbook that my sweetheart gave me. And everyone who tried the cake liked it!

What you need for the cake:

1 & 1/2 cups flour

2 tablespoons grapefruit zest

1 cup sugar

1/2 cup olive oil

2 large eggs, room temperature

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons freshly squeezed grapefruit juice

1/3 cup buttermilk or plain yogurt (I used yogurt)

What you need for the syrup:

2 tablespoons sugar

1/3 cup freshly squeezed grapefruit juice

What you need for the glaze: (optional)

1 cup icing sugar

2 tablespoons grapefruit juice

pinch of salt

What you do:

1. Preheat the oven to 350F. Rub butter in a 9×5 inch pan, then coat it with flour.

2. Combine the grapefruit zest and the sugar in a large bowl. Rub the zest into the sugar using your fingers to release the oils.

3. Whisk the oil into the sugar mixture until smooth. Whisk in the eggs one at a time.

4. Combine the flour, baking powder, baking soda and salt. In a measuring cup combine the buttermilk and 2 tablespoons of grapefruit juice. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.

5. Pour the batter into the prepared pan, smooth the top down, and tap the pan on the counter to remove air bubbles. Bake for 45 minute to 1 hour, testing with a toothpick. If the toothpick comes out clean, the cake is done.

6. Let the cake cool for 10 minutes before removing from the pan. In the meantime, prepare the syrup.

7. In a small saucepan, combine the 2 tablespoons of sugar with 1/3 cup grapefruit juice. Cook over low heat until the sugar has dissolved.

8. After the cake has cooled for 10 minutes and you have removed it from the pan, place it on a wire rack to cool. Poke holes in it with a toothpick or skewer, then brush the syrup on top.

9. To make the glaze (although it would be amazing even without the glaze), combine the icing sugar, grapefruit juice and salt in a bowl and whisk until it is smooth. Pour the glaze over the cooled cake and allow the glaze to drip down the sides of the cake.

Thank you Justin for the amazing photos!

Rustic No-Knead Bread

This recipe is relatively simple, but you do need about 24 hours to complete the process, so you’ll have to plan ahead for this one. You really don’t do any kneading, so this is unlike any other bread making method. You just throw the ingredients together, let it do its thing, pull it out of the bowl, let it reset, then bake it. So if you can plan ahead 24 hours, you can make this bread. And the best part is that is tastes amazing. It has a nice thick, chewy crust, and a good density to the bread.

You will need a baking dish with a lid; I used a Romertopf clay baker, which I soaked in water before using. I have also used a le Creuset baker.

What you need:

3 cups white flour

1 & 1/4 teaspoons salt

1/4 teaspoons yeast (I used Fleischmann’s active dry yeast, which I store in my fridge)

1 & 1/2 cups water

1/4 cup wheat bran

What you do:

1. Combine the flour, salt and yeast in a bowl. Add the water and mix; add more water until you have a wet, sticky dough.

2. Cover the bowl with plastic wrap or a plate and let sit at room temperature and out of direct sunlight for 12-18 hours. The dough should be about double in size and dotted with bubbles. I put mine on top of the fridge because it was warm there. When I lived in a place that was cold it always took the full 18 hours or even more. This slow fermentation is what gives the bread its flavour.

3. Lay a cotton or linen tea towel (not terry cloth unless you want cotton in your bread) on a cutting board or on your counter and sprinkle it with some wheat bran, then scrape the dough onto the towel. Tuck the edges of the dough under to make it round. Sprinkle it with wheat bran, then lightly pull the edges of the towel over the dough. If your towel isn’t big enough just spread another towel over the top and tuck it in lightly. Let this sit for 1-2 hours, or until it has doubled in volume.

4. Preheat the oven to 475 F and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475 F, remove the pot from the oven and carefully tip the dough into the pot. Put the cover on the pot and bake for 30 minutes. The bread is forming a nice thick crust.

5. Remove the lid from the pot and continue to bake for 15-30 minutes. The bread should be a deep brown when it is done. Remove it from the oven, and lift the bread out of the pot carefully and place it on a rack to cool. Let the loaf cool before cutting.

I made an herb butter to go with mine. I just softened some butter, then added a little salt, some dried garlic, and some chopped chives.

Chicken Marbella

Being a lover of olives I knew after my first taste of this chicken dish at a wedding that I would one day have to make it myself. I’ve actually made it a few times now, but just haven’t had a chance to post the recipe – so here goes!

The olives and capers make it a little salty, and the prunes and figs balance it out with a little sweetness. It’s a big recipe, serving 6-8, and it’s a great one to make the night before you’ve got company, then pop in the oven an hour before dinner is served.

The recipe is from the Whitewater cookbook.

What you need:

5 lbs chicken pieces (I don’t like to use breasts as they come out a little dry)
6 cloves garlic
2 tablespoons fresh oregano or 1 tablespoon dried
2 teaspoons salt
2 teaspoons pepper
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup prunes, chopped into small pieces
1/2 cup dried figs, chopped into quarters
1/4 cup green olives (I used extra)
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1 cup white wine
2 tablespoons parsley (garnish)

What you do:

1. Combine all the ingredients except the parsley and marinate the chicken overnight in the fridge. Turn the chicken pieces once in a while to coat them.

2. Preheat the oven to 350F and bake the chicken with the marinade for 50 minutes. Baste frequently. It should be a deep golden brown colour when it’s done.

3. Garnish with parsley when serving.

I like to serve it with a nice crusty loaf of bread. And if you don’t have a lot of people eating, it’s great for leftovers.

Whitewater Minestrone

I’ve been working my way through the Whitewater Cooks cookbook, and I’m loving everything I make. I love a soup that is a meal in a bowl, with lots of veggies and some protein, and of course lots of flavour. This one is perfect, and I enjoyed the leftovers in my lunch all week. You know it’s good when you can eat it for many days in a row!

This is a large recipe, enough to feed eight, or two for several days.

What you need:

4 slices bacon, cut into small pieces

1 tablespoon butter (olive oil to make it dairy-free)

4 cloves garlic, finely chopped

2 carrots, diced

1 large onion, diced

1 leek, cut in half, then sliced thinly

3 cups shredded green cabbage (I used savoy)

1 small potato, peeled and diced

4 cups chicken stock

2 cups beef stock

2 tablespoons tomato paste

1 cup red wine

5 tablespoons parsley

2 teaspoons dried oregano

3 tablespoons fresh basil, chopped

1 teaspoon black pepper

salt to taste

1-14 oz tin kidney beans, rinsed

1 small can cherry tomatoes (or a few fresh tomatoes)

1/2 cup small pasta (I used Christmas tree shaped pasta because that’s all I had, but you can used macaroni or orzo, or whatever you have)-optional, or substitute with gluten-free of you need to

parmesan rind (if you have it – I had one, so I threw it in while the soup cooked, and pulled it out before serving. I didn’t even put parmesan on top)

parmesan to garnish

(the recipe also called for twice as much potato, butter, and a zucchini)

What you do:

1. Fry the bacon in a large pot. When it is cooked but not crisp, remove and drain it on paper towels. Remove the bacon fat from the pan.

2. Add the butter, garlic, carrots, onion and leeks to the pot. Sauté until the onions are translucent.

3. Add the cabbage, potato, stocks, wine beans, canned tomatoes and tomato paste. Bring this to a boil, then reduce the heat and add the oregano, 2 tablespoons of parsley, salt and pepper. Simmer for 15-20 minutes.

4. Add the pasta and cook until it is al dente.

5. Taste and add more salt and pepper if needed. Add the rest of the parsley and the basil.

Serve with parmesan, if you wish.

I didn’t freeze any of this soup because I don’t like potato in soups when it has thawed; I find that it just falls apart, and I don’t like the texture after freezing.

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