RECIPES:
CHICKEN SALTIMBOCCA
Chicken can stand up to big flavors. Sage and prosciutto are no exception. Classic saltimbocca is
a dish typically made with cutlets in a pan. We thought it was time for a grill upgrade by using
bone-in, skin-on thighs and turning the insanely delicious pan sauce into a compound butter. This
allows you to get the smoke and char flavor from the grill without losing any of the delicious
flavor from the sauce.
Serves: 4 to 6 | Prep Time: 12 hours | Cook Time: 35 minutes
Ingredients –
- 2 lb (907 g) bone-in, skin-on chicken thighs, about 8 total
- ¼ lb (113 g) thinly sliced prosciutto
- Kosher salt, for seasoning
- 2 tbsp (30 ml) olive oil
- 8 sage leaves
- 4 cloves garlic, minced
- ¼ cup (60 ml) white wine
- 2 tbsp (30 ml) lemon juice
- ½ tsp red pepper flakes
- 4 oz (113 g; 1 stick)
- salted butter, divided
For The Chicken:
Remove the chicken from the fridge and pat dry with paper towels. Using your fingers and a
paring knife, gently pull up the chicken skin in the middle of each thigh—you want to create a
pocket by keeping the skin attached at the sides. When the pieces are all prepped, carefully place
a piece of prosciutto under the skin of each thigh. Liberally sprinkle the thighs all over with
kosher salt. Dry brine these pieces on a cooling rack set in a rimmed baking pan overnight in the
Fridge. Before you get to grilling the chicken, make a super flavorful compound butter with all the
flavors of saltimbocca. Heat the olive oil over medium heat on the stovetop—you can use a cast-iron or non-stick pan for this. Add the sage leaves and fry until crispy, about 3 minutes total. Remove the sage leaves to a paper towel to drain. Add the garlic, wine, lemon juice and red pepper flakes, and reduce the heat slightly. The mixture should bubble, reduce by half and soften the garlic. Pour this mixture off into a heatproof bowl and cool for 10 minutes. Add half of the butter to the warm mixture—it will melt but get super flavorful. Then cool for an additional 20 minutes before mixing in the remaining butter. You can tightly roll this into a log and chill for serving. When you’re ready to cook the chicken, heat the grill for two-zone cooking, with the heated side cranked to high. Cook the chicken over indirect heat until the thighs reach 165°F (75°C), about 25 to 30 minutes. Stay close to the grill to move the chicken as needed to prevent flare- ups and rotate the pieces away from the high heat side of the grill. Move the chicken to the high heat side of the grill and cook until charred, about 3 minutes. Remove the chicken from the grill and top each piece with a slice of the compound butter and a fried sage leaf
ROASTED BROCCOLINI WITH CHILES
This recipe is definitely an homage to a classic Italian dish, but we put a slight twist on it by grilling the broccolini after blanching. And the great thing about this dish is you can add as much or as little heat to fit you or your guests’ preferences. It’s the simplicity of this dish that truly lets the veggie shine in all its grilled glory!
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes
Ingredients –
- Kosher salt, for seasoning
- 2 bunches broccolini, about 8 oz (226 g)
- 1 tbsp (15 ml) olive oil
- Black pepper, for seasoning
- 1 lemon, washed and dried
- 2 small Fresno chiles, thinly sliced
- Flaky salt, for serving
For the Broccolini:
Bring a large pot of water to a boil over medium-high heat. Fill a large bowl with ice and cold water. Season the boiling water well with salt, we’re talking sea-level salinity here. Add the broccolini and cook for 2 minutes, then immediately plunge the broccolini into the ice bath. Chill for 5 minutes and drain.
Heat the grill for high direct heat. Toss the broccolini in the olive oil, kosher salt and black pepper. Add the pieces directly to the grill and cook until charred, about 2 minutes. Flip the broccolini and continue to cook for 2 minutes more. Remove the broccolini from the grill, and season with the zest of a lemon and 1/2 its juice, then add the chiles and a sprinkle of flaky salt. Serve hot.
SMOKED ICE NEGRONI (1 SERVING)
Video Link for Reference – scroll down to bottom of pace
Ingredients –
- 4 cups ice cubes
- 1 oz Aviation Gin
- 1 oz Italian bitter aperitif
- 1 oz sweet vermouth
- 1 orange, sliced for garnishing
For the smoked ice negroni:
To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe!
In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni. Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy!
