Here are the recipes I promised Langdon I would put up on my blog today (Saturday May 24, 2008).
Enjoy them and see you next week.
By the way...here's a link to "The Smoke n' Fire Enquirer" The best barbecue spot on the net.
Notes: Instead of bricks, you can use cast-iron pans (20 to 25 lb. total) to flatten birds. Weights work best if equally sized and evenly distributed.
2 med. chickens (about 3 lb. each)
¼ cup lemon juice
¼ cup chopped parsley
3 Tbsp. olive oil
3 Tbsp. garlic, minced
½ tsp. coarse-ground pepper
½ tsp. hot chili flakes
1 tsp. Kosher Salt
2-4 large Bricks
Pull off and discard any lumps of fat from the birds. With poultry shears or kitchen scissors, cut along one side of backbone on each bird, cutting back completely in two; cut along other side of backbones as well and discard backbones. Pat dry. Pull birds open and set skin side up on a flat surface; with your hand, press birds to flatten.
In a 9- by 13-inch baking dish, mix lemon juice, parsley, olive oil, garlic, pepper, chili flakes, and salt. Rub mixture all over birds. Place in dish, overlapping and stacking as needed. Cover and chill at least 30 minutes or up to 1 day.
Wrap the bricks in foil and start the grill. Set the bricks next to the coals to warm while the coals turn to gray. If using a gas grill, warm the bricks over medium high heat, turn once or twice while heating. Warm the bricks for about 30 minutes for either method.
Set birds, skin side down and side by side, on a 12- by 17-inch section of an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Set the hot bricks over the chicken
Cover grill and cook until skin is well browned (lift to check), about 20 minutes. Remove bricks with an oven mitt and, turn birds over. Cover grill and cook without weighted pan until meat at thigh bones is no longer pink (cut to test), 5 to 10 minutes
Transfer birds, skin up, to a platter. With a knife or poultry shears, cut chickens into quarters and hens into halves if desired. Serve with lemon wedges to squeeze over birds. Add salt to taste.
PANZANELLA (ITALIAN BREAD SALAD)
2 Lbs. 1 to 3 day-old Crusty Artisan Bread, cut into 1/2" cubes
2 Tblsp. Capers, drained and chopped
4-6 cloves Fresh garlic, minced
4-6 Anchovy fillets, diced
1 cup Extra-virgin olive oil
2/3 cup Red wine vinegar**
4 cups Fresh vine-ripened tomatoes, peeled, seeded and diced
2 cups Cucumber, peeled, seeded and diced
2 cup Red onion, peeled, halved and thinly sliced
1/2 cup Red peppers, diced
1/2 cup Yellow peppers, diced
1/2 cup Kalamata or Nicoise olives, pitted
1/2 cup Fresh basil, torn into pieces
Kosher salt and freshly ground pepper to taste
Parmigiano Reggiano cheese, grated
The bread can be cut and left out overnight to dry or, spread the bread cubes on a large baking sheet in a single layer and dry in a 375° oven approximately 10 minutes.
Mash the capers, garlic and anchovies with a large chef's knife or in a food processor until you have a smooth paste. Place the paste in a large bowl. Whisk the olive oil and red wine vinegar into the anchovy paste until combined.
Add the toasted/dry bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand at room temperature for at least a half-hour
Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmigaino Reggiano cheese over the top.
Balsamic vinegar may be substituted or combined with the red wine vinegar.