DENVER — Chief Meteorologist Dave Fraser featured chimichurri butterflied whole chicken, baked ricotta and Argentine burnt carrots on this week’s Fraser’s Favorites.
The recipes appear below.
Chimichurri Butterflied Whole chicken
- 1 bunch fresh flat leaf parsley, rough chopped
- 1 bunch cilantro, rough chopped
- 5 leaves fresh basil, rough chopped
- 1 teaspoon dried oregano
- 8 cloves fresh garlic, minced (can be from a jar)
- 1/8 teaspoon dried red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- the juice of 2-3 limes
- 1 whole chicken butterflied
- To create the chimichurri sauce, place all of the ingredients with the exception of the chicken into a blender and blend until smooth. Place half in a bowl and reserve for later.
- To prepare the chicken, begin by finding the backbone of the chicken, this is the bone that runs along the bottom of a chicken, not between the breasts. Using kitchen shears cut through the side of the back bone and remove it completely. Flip the bird over and press along the breast bone to lay it out flat. (You may hear some cracking, don’t worry it’s fine.)
- Place the chicken into a 9x13” baking dish and cover with chimichurri marinade. Massage the marinade into the chicken. Cover with plastic and allow to pit in the refrigerator for 2-4 hours.
- One the chicken has marinated, place it on a med-high grill and cook for 30-45 minutes depending on the size of the bird. Make sure to rotate and turn the chicken everyone few minutes to avoid burning any one area. The thickest areas; thighs and breasts, should reach 165F.
- Remove the Chicken form the grill and allow to rest about 10 minutes. Cut into pieces and serve with the reserved chimichurri sauce.
Baked Ricotta with roasted Tomatoes and Onions
- 1 cup cherry tomato
- 1 medium onion, large dice
- Olive oil
- Salt and pepper
- ½ cup flour, sifted
- 2 cups whole milk ricotta cheese
- 2 eggs
- ½ tsp. salt
- Black pepper
- 1/3 cup grated parmesan
- 2 Tbsp. butter, melted and cooled
- Sprinkle of fresh grated nutmeg
- 1 cup arugula
- Shaved parmesan
- Preheat grill to medium heat.
- On a large piece of heavy-duty foil, place the tomatoes and onions. Drizzle with a bit of olive oil salt and pepper, wrap to close and place on the grill to roast. Approx. 20 minutes flipping and packet occasionally.
- In a bowl mix together, the ricotta and eggs until well combined. Add the salt, pepper and grated parmesan cheese and mix well.
- Add the sifted flour, and mix again.
- Lastly add in the melted butter and nutmeg and stir to combine.
- Transfer ricotta mixture into a heat proof round baking dish and place on bbq grill and bake with the lid closed for 25-30 minutes or until light brown on top.
- Remove from oven and top with the tomato, onion mixture as well as the arugula and shaved parmesan. Drizzle with olive oil and salt and pepper, cut into wedges or spoon out to serve.
Argentine Burnt Carrots
- 2 Tbsp. red wine vinegar
- ½ cup olive oil
- Salt and pepper
- 8 medium carrots, peeled and quartered
- 1 Tbsp. fresh thyme, chopped
- 1 small bunch parsley, chopped
- 6 oz. goat cheese
- To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of olive oil, season with salt and pepper.
- Toss the cut carrots in a separate bowl with some olive oil, thyme, and salt and pepper.
- Heat the grill to high, and place the carrots directly on the grill, make sure they are in a single layer so they get a good char on them. About 3-5 minutes, flip the carrots with a spatula and continue to cook 2-3 more minutes.
- Transfer the carrots from the grill onto a platter and finish with the vinaigrette, and crumbled goat cheese. Serve and enjoy!
Wine/Beer pairings from King Soopers:
- Pewsey Vale Eden Valley - Delicately balanced wine with intense lime & lemon.
- Ballast Point Dorado Double IPA - Massive hops exhibiting notes of grapefruit, light pine, & herbal tea.