Organic Chef

 

"Eat what's locally available. Eat with your family and friends. Buy from a nearby market. Eat what's exactly in season." - Alice Walters Certified organic beef is the product of cows that have lived their entire lives on organic feed, have never been treated with antibiotics or growth-promoting hormones, and have roamed free in outdoor pastures. There are two types of organic cows - grass fed and grain fed. Grass fed cattle are raised on only organic grass and tend to produce a leaner form of beef. Grain fed cattle live on organic grass until just before harvest, then are finished on a diet of organic grains, producing a fattier (and some say tastier) beef.

Grilled Garlic Chicken Makes 4 to 6 servings	Crisp Tofu Salad Spicy Fish Cakes Grilled Garlic Chicken
Ingredients 1  3 1/2 lb whole chicken, halved Marinade 2 shallots, chopped 4 cloves garlic 1 tablespoon chopped galangal 1 tablespoon chopped cilantro stem 1/4 teaspoon coarsely ground black pepper 1/3 cup coconut milk 2 tablespoons fish sauce 1 tablespoon dark soy sauce 1 tablespoon rice wine 1 tablespoon chopped palm sugar 1 tablespoon canola oil 1/2 cup nam pla dipping sauce	Directions To make the marinade, use a mortar and pestle or a mini-food processor to grind together the garlic, shallots, galangal, cilantro stem and black pepper in to a smooth paste. Use 1 to 2 tablespoons of water to facilitate the grinding if necessary. Transfer the paste to a bowl and stir in the coconut milk, fish sauce, dark soy sauce, rice wine, palm sugar and vegetable oil and mix well. Place the chicken halves in a large sealable plastic bag and pour the marinade into the bag. Seal the bag and use your hands to massage the marinade into the chicken pieces. Refrigerate and marinate overnight or for at least 4 hours. To grill or roast the chicken, preheat a grill over high heat or an oven to 425°F. To grill the chicken, oil the grate of a grill, remove the chicken from the marinade and shake off excess. Discard the marinade and place the chicken halves on the grill grate bone side down. Grill the chicken until crisp and golden brown, 4 to 5 minutes. Use tongs to flip the chicken and grill on the other side until brown, 3 to 4 minutes. Reduce the heat to low, cover the grill and roast until the chicken reaches the internal temperature of 170°F on a meat thermometer, 20 to 25 minutes. To roast the chicken in an oven, place an oiled rack on top of a roasting pan lined with foil. Place the chicken halves bone side down on the rack and place the pan in the center of the oven. Roast the chicken in the oven until the internal temperature reaches 170°F on a meat thermometer, 50 to 60 minutes. To serve, remove the chicken halves from the grill or oven and let the meat rest for 10 minutes. Cut each half in to 6 pieces and transfer to a warmed platter. Serve warm with the nam pla dipping sauce on the side.

 

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