I often write about how wonderful a piece of meat or vegetable
is when it is
”
simply seasoned.
”
This method means that only salt and pepper are used. Although
simply seasoned items allow the purest of flavors to shine through,
it is the addition of other items that create a signature dish. A
great accompaniment to simple seasonings is fresh herbs.
I often write about how wonderful a piece of meat or vegetable is when it is “simply seasoned.” This method means that only salt and pepper are used. Although simply seasoned items allow the purest of flavors to shine through, it is the addition of other items that create a signature dish. A great accompaniment to simple seasonings is fresh herbs.
Whether you pronounce the “H” in herbs or not, it is no doubt that basil is one of my favorite herbs to work with. There are endless varieties of basil, some of which are different colors, sizes and a variety of flavors.
Basil can be cooked into a dish or used fresh. Most Italian tomato sauces for pasta use the herb to add a great dimension of flavor. In some Asian dishes, Thai soup for instance, it is added fresh, but allowed to wilt into the hot broth and mingle with the accompanying vegetables and noodles. Basil can also be tossed among the leaves of a salad to add a surprising bite of unexpected flavor.
My absolute favorite way to use basil is as pesto. When most recipes give ingredients for making pesto, it includes basil, garlic, salt, olive oil, Parmesan cheese and pine nuts. I make my pesto very thick with basil, garlic and olive oil only. Then, I freeze it in ice cube trays, remove them after they are frozen and wrap them individually. Made this way, they are good for up to a year and the can be dropped into soups and sauces easily. After a few seconds defrosted in the microwave with a little more olive oil, it becomes the familiar pesto that can be tossed with pasta or used in grilling.
I adore grilled chicken with pesto because it is so fresh and seems like summer. Somehow, the flavor combination just seems to work well together. Instead of soaking the chicken in the sauce and grilling, I prefer to simply salt and pepper the chicken and grill it over a medium heat fire. The pesto sauce is added during the final stage of grilling.
When used on wing portions, pesto sauce makes a festive appetizer. If you use pesto sauce on boneless and skinless chicken breasts, it keeps the meat moist and tender. Extra chicken breasts may be used for multitask grilling applications. Grilled chicken breast pesto is well suited for sandwiches or to make a boring salad into a full meal.
Easy Pesto Sauce
(From Mitch Mariani; Makes about 3/4 cup)
3/4 cups (2 ounces by weight) basil leaves, washed, dried
4-6 cloves garlic, pealed
1/2 teaspoon kosher salt
1/2 to 2/3 cup olive oil
Step 1: In a small food chopper or blender, add the garlic, salt and half of the olive oil. Pulse a few times to begin chopping the garlic.
Step 2: Add half of the basil leaves and process until it begins to become smooth. Add the remaining olive oil and basil leaves. Continue pulsing the food chopper or blender until it becomes smooth and the pieces of basil are well pureed.
Step 3: Any remaining pesto sauce may be frozen and used for future uses.
Grilled Pesto Chicken
(From Mitch Mariani; Serves 4-6)
2 chickens, washed, dried, cut into pieces
1 recipe of easy pesto sauce
Salt & pepper to taste
Cooking oil or spray
Step 1: Using a generous amount of salt and pepper, season the chicken on all sides. Apply cooking oil or spray to the grill grate to prevent sticking.
Step 2: Over a medium heat fire, begin grilling the chicken. Cook for 6 to 10 minutes on each side, depending upon the size or thickness of the pieces.
Step 3: Before the chicken begins grilling for the second time on the first side, which will be facing up, apply a layer of the pesto sauce and turn it so that it is faced down. Continue grilling for an additional 4 to 8 minutes. Use the same procedure with the final side of the chicken. The chicken is done when the juices run clear and the temperature reaches 165 degrees Fahrenheit.
