Cornell Chicken with Grilled Steak Fries

Ingredients
Brine:
2 cups apple cider vinegar
1/3 cup kosher salt
2 tablespoons sugar
8 whole cloves
8 black peppercorns
8 sprigs fresh rosemary
8 fresh sage leaves
8 sprigs fresh thyme
Two 3 1/2-pound chickens, halved, keel bones and wing tips removed
Canola oil, for brushing

Spice Mixture:
3 tablespoons dried sage
1 tablespoon dried marjoram
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon dried thyme
1 teaspoon ground celery seeds
1/4 teaspoon ground cloves

Sauce:
1 cup apple cider vinegar
5 tablespoons Dijon mustard
2 teaspoons clover honey
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley, for garnish
Grilled Steak Fries, for serving, recipe follows

Directions
For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.

For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.

For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.

Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.

Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.

Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.

Grilled Steak Fries:
5 large Yukon gold or russet potatoes, par cooked in salted water
Canola oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Finely chopped fresh chives
Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.

SOURCE

New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette

Ingredients
Onion Jam:
2 tablespoons bacon drippings
3 Vidalia onions, peeled, halved, sliced 1/4-inch thick
2 cloves garlic, finely chopped
1 jalapeno chile, finely diced
1/2 cup red wine
1/4 cup red wine vinegar
2 tablespoons creme de cassis
2 tablespoons grenadine
Honey, to taste
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley


Directions
Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.


Warm Potato Salad with Mustard Vinaigrette:
2 1/2 pounds red new potatoes
1/2 pound slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tablespoons drippings reserved
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 cloves chopped garlic
Salt and freshly ground black pepper
1/4 to 1/3 cup olive oil
2 tablespoons roughly chopped basil leaves
2 tablespoons roughly chopped flat-leaf parsley
Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter


While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.


Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.


Grilled NY Strip:
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon finely chopped fresh thyme leaves
Canola oil
4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling
3/4 pound wedge blue cheese (recommended: Cabrales), room temperature
2 to 3 tablespoons heavy cream
Handful parsley sprigs
Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.


Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.



SOURCE

Gratin Dauphinois

Ingredients
3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional


Directions
Preheat oven to 375 degrees F.


Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.


Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

SOURCE

Gratin Dauphinois

"Old Bay" Grilled Steak Fries

Ingredients

• 1 tablespoon ground bay leaves
• 2 1/2 teaspoons celery salt
• 1 1/2 teaspoons dry mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cardamom
• 6 Idaho potatoes, scrubbed
• 1 tablespoon salt
• 1/4 cup vegetable oil

Directions

Combine all spices in a small bowl.

Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat grill to high.

Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

SOURCE

French Fries (Saltish)