David Burtka Recipes

David Burtka Recipes

 
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David Burtka tells us about the Food Network and Cooking Channel New York City Wine & Food Festival and heats things up in our kitchen!

Spicy Mediterranean Grilled Chicken Drumsticks
Ingredients:

The zest and juice of 2 large lemons, about 1 tablespoon zest and 1/3 cup juice
1 tablespoon honey
1/4 cup prepared harissa (Moroccan red pepper sauce)
1 cup extra-virgin oil
4 cloves garlic, lightly smashed
2 large sprigs oregano
Crushed red chili flakes, to taste
Kosher salt
2 pounds chicken drumsticks, 8-10 total
2 tablespoons roughly chopped flat-leaf parsley

Directions:
Combine the lemon zest, lemon juice, honey, harissa, olive oil, garlic, oregano, a pinch of crushed red chili (how much you use will depend on how spicy your harissa is; if you want the vegetables extra spicy, do a large pinch!) and 1 1/2 teaspoons salt in a large plastic storage container. Whisk to combine. Add the chicken drumsticks and stir to coat in the marinade.
Marinade in the refrigerator for at least 4 hours and up to overnight.

Preheat an outdoor grill to medium heat. While the grill heats up, remove the drumsticks from the marinade. Discard the marinade.
Once the grill is hot, add the drumsticks in a single layer to the grill and cook until lightly charred on all sides and an instant-read thermometer inserted in to the chicken registers at 165 degrees F, flipping the drumsticks as needed to ensure even cooking, 30-40 minutes.
Transfer the chicken drumsticks on to a large serving platter and garnish with the parsley.

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Prep Time: 4-12 hours
Ease of Preparation: Easy

Active Time: 50 minutes
Total Time: 12 hours 50 minutes (includes marinating time)

Mediterranean Grilled Vegetables
Ingredients:

The zest and juice of 2 large lemons, about 1 tablespoon zest and 1/3 cup juice
1 tablespoon honey
1/4 cup prepared harissa (Moroccan red pepper sauce)
1 cup extra-virgin oil
4 cloves garlic, lightly smashed
2 large sprigs oregano
Crushed red chili flakes, to taste
Kosher salt
2 medium carrots, peeled and cut in to 1/8-inch thick slices length-wised
2 small Japanese eggplants, about 1 pound, cut in to 1/8-inch thick slices length-wise
1 medium yellow squash, about 8 ounces, cut in to 1/8-inch thick slices length-wise
1 medium zucchini, about 6 ounces, cut in to 1/8-inch thick slices length-wise
1 red bell pepper, about 8 ounces, sliced in to 3/4-inch thick strips
1 yellow bell pepper, about 8 ounces, sliced in to 3/4-inch thick strips
2 portabella mushrooms, stems removed, sliced in to 3/4-inch thick strips
2 tablespoons roughly chopped flat-leaf parsley

Directions:
Combine the lemon zest, lemon juice, honey, harissa, olive oil, garlic, oregano, a pinch of crushed red chili (how much you use will depend on how spicy your harissa is; if you want the vegetables extra spicy, do a large pinch!) and 1 1/2 teaspoons salt in a large plastic storage container. Whisk to combine.

Bring a large saucepan of heavily salted water to a boil. Add the carrots and cook until the carrots are crisp-tender, about 4 minutes, stirring occasionally. Depending on the size of your saucepan, this might have to be done in batches. Remove the carrots on to a baking sheet or plate and allow to cool fully.

Once cooled, add the carrots along with the rest of the vegetables to the marinade. Gently stir to combine. Marinade the vegetables in the refrigerator for at least 1 hour and up to 4 hours.

Preheat an outdoor grill to medium heat. While the grill heats up, remove the vegetables from the marinade. Discard the marinade.

Once the grill is hot, add the vegetables in a single layer to the grill and cook until crisp-tender and deeply charred in spots, flipping occasionally and removing the vegetables from the grill as they finish cooking. Certain vegetables will cook faster than others but the cooking time will range from 5 minutes for the zucchini to 10 minutes for the eggplant.

Transfer the grilled vegetables on to a large serving platter and garnish with the parsley.

Yield: Serves 6-8
Prep Time: 25 minutes
Cook Time: 10 minutes
Inactive Prep Time: 4-12 hours
Ease of Preparation: Easy

Active Time: 35 minutes
Total Time: 12 hours 35 minutes (includes marinating time)

Zesty Beet and Almond Dip
Ingredients:

4 tablespoons extra-virgin olive oil, plus additional for drizzling
3 tablespoons white wine vinegar
2 sprigs fresh oregano
3 cloves garlic, lightly crushed
2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1/2 cup slivered almonds
One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well
Serving suggestions: Warm grilled flatbread and your favorite sliced vegetables

Directions:
Preheat the oven to 375 degrees F with 2 racks set in the middle.

Stir together 1/4 cup water, 2 tablespoons of olive oil, white wine vinegar, oregano, garlic, beets and a large pinch of salt and pepper in a 2-quart baking dish. Tightly cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are very tender (a fork should easily pierce through the beets), about 1 hour, stirring the beets once halfway through the cooking time.

Meanwhile, spread the almonds on to a small baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 8 to 10 minutes. Remove from the oven and cool completely.

Remove the oregano from the baking dish and discard. Cool the beets and cooking liquid slightly, about 15 minutes. Reserve 1 tablespoon of the almonds for garnish and add the rest to the bowl of a food processor along with the beets, cooking liquid (including the garlic), lentils, remaining olive oil and a large pinch of salt and pepper. Process until smooth, scraping down the sides of the bowl as needed. Season to taste with additional salt and pepper if needed.

Transfer the dip to a small serving bowl and garnish with the reserved almonds and a drizzle of additional olive oil. Serve with the flatbread and vegetables.

Yield: About 2 cups
Prep Time: 20 minutes
Cook Time: 1 hour
Inactive Prep Time: 10 minutes
Ease of preparation: Easy

Active Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Iced Gingery Moroccan Mint Tea
Ingredients:

16 small fresh mint leaves, plus whole sprigs of mint for garnish
1 cup granulated sugar
One 6-inch piece ginger, unpeeled, roughly chopped (about 1 packed cup)
8 Green Moroccan Mint tea bags
Chilled seltzer, as needed

Directions:
Put 1 mint leaf in to each compartment of a standard ice cube tray. Fill the trays with cold water and freeze until the ice cubes are completely frozen, 6 hours and up to overnight.

Put the sugar, ginger and 1 cup of water in to a small saucepan. Stir to combine and bring to a slow simmer over medium-low heat. Cook, stirring occasionally, for 10 minutes. Let cool at room temperature for about 1 hour. Strain the cooled ginger syrup mixture into a large glass liquid measuring cup or small pitcher. Use the back of a wooden spoon or large ladle to press down on the ginger to extract as much flavor as possible. Discard the ginger.

Bring 3 cups of water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep for 5 minutes. Discard the bags and transfer the hot tea in to a glass liquid measuring cup or small pitcher. Allow the tea to cool at room temperature for at least 15 minutes then chill completely in the refrigerator, 1-2 hours.

To serve, divide the ice cubes between four 12-ounce tall glasses. Spoon 2-4 tablespoons (depending on how sweet you would like the tea) of the ginger syrup in to each glass and pour in the chilled tea. Stir to combine. Top each glass with a splash of seltzer and garnish with a sprig of mint. Enjoy immediately!

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Prep Time: 12 hours (including freezing time for the ice cubes)
Ease of preparation: Easy

Active Time: 25 minutes
Total Time: 12 hours 25 minutes (including freezing time for the ice cubes)

Recipes courtesy of David Burtka.

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