Father's Day recipe Archives - Walter Stewart's Market

Father’s Day Celebrations and the Summer Season are all about grilling and this week we turned to Katie from the Parsley Thief Blog for this amazing find. She knew we would love this Indian spice-infused grilled chicken. It may be a bit time consuming, as it needs to marinate a long time but its so worth it. You can prepare it when you have time & have it ready to grill on a busy weeknight.

Grilled Indian Butter Chicken

Serves 4

Ingredients

1 cup chopped onion

3 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh ginger (peeled)

1 1/4 teaspoons kosher salt

1 small fresh, green Thai or jalepeno chile, coarsely chopped

1 teaspoon distilled white vinegar

1/3 cup plain Greek yogurt

1 1/2 tablespoons ground coriander

1 tablespoon vegetable oil

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper

1 {3 pound} chicken, quartered, backbone & skin removed

1 stick unsalted butter

Directions

Marinate Chicken: Add the onion, garlic, ginger, salt, chile & vinegar to the bowl of a food processor fitted with a steel blade. Blend until smooth. Transfer the mixture to a large mixing bowl & whisk in the yogurt, coriander, oil, turmeric & cayenne pepper. Add the chicken pieces & toss to coat. Cover with plastic wrap, or transfer to a resealable container & marinate for at least 16 hours {or up to 3 days}. Let the chicken stand at room temperature for 30 minutes before grilling.

To Make the Ghee:

Bring the butter to a gentle boil in a small saucepan. Reduce the heat to very low & cook the butter until a very thin crust begins to form on the surface & milky white solids fall to the bottom of the pan {about 8 minutes}. Continue to cook the butter, watching to avoid burning, until the solids at the bottom turn light brown & the butter has a nutty fragrance {about 6-8 minutes more}. Remove the pan from the heat & let it stand for 1 minute. Pour through a double layer of moistened heavy duty paper towels into a bowl, or measuring cup. Discard the solids.

To Grill the Chicken:

Heat a gas, or charcoal grill & lightly oil the grill racks. Put the chicken, still heavily coated in marinade, on the rack, over indirect heat (as much as possible). Drizzle the chicken with about a tablespoon of the ghee. Cook over medium high heat, turning over & drizzling with ghee every 5 minutes, covering the grill between turns, until the chicken is cooked through {about 30-45 minutes}.

Click here for the printable recipe.

Adapted from Gourmet magazine, May 2006

Ricotta Pancakes by The Parsley Thief, perfect for Dad’s special breakfast! “When my kids were smaller, we had a regular weekend ritual of making pancakes. Now, with crazy sports schedules, we don’t have very many lazy weekend mornings. We made these pancakes for Father’s Day a few weeks ago. I wanted to try something new & this recipe was on my list of things to try. They are super light & fluffy, with a texture unlike any pancakes I’ve made before. Everyone loved them! They require a bit more effort than regular pancakes. But, that’s what makes them perfect for special occasions, like Father’s Day.”
(Katie Vitucci, The Parsley Thief)
Ricotta Pancakes
Adapted from The Kitchn
Makes 12-4″ pancakes
1 cup ricotta cheese
3/4 cups flour
1/2 teapoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cups milk
3 large eggs {divided}
Drain the ricotta in a sieve, set over a bowl, for 30 minutes, to drain out excess moisture. In a mixing bowl, whisk the flour, baking powder, sugar & salt. In another bowl, whisk the ricotta, milk & egg yolks.
Add the egg whites to the bowl of an electric mixer, fitted with the whisk attachment. Beat until stiff.
Add the dry ingredients to the wet ingredients & stir to combine. Fold in the egg whites, until just incorporated. It’s okay to have lumps.
Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.
Click here for the printable recipe.
More Detailed Instructions:
Begin by placing 1 cup of ricotta cheese in a sieve, set over a bowl, or the sink & let it drain for about 30 minutes. In the meantime, get the other ingredients ready. In a large mixing bowl, combine 3/4 cups flour, 1/2 teaspoon baking powder, 1 1/2 tablespoons sugar & 1/8 teaspoon salt. Whisk it together. Next, divide 3 large eggs. Add the egg yolks to a separate mixing bowl, along with 3/4 cups milk & the drained ricotta. Give it a whisk.
Add the egg whites to the bowl of an electric mixer fitted with the whisk attachment {or, you can use a hand mixer} & add a pinch pf salt. Beat on high, until stiff. {Mine got a little over-beaten. But, that’s what happens when you have 2 kids in the kitchen helping.} Whisk a bit of the egg whites into the batter, just to loosen it up a bit. Then fold in the rest. It’s okay to have lumps…no need to over-mix! Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.