This episode of
Up Your Game features host chef Michael "Falcon" McCutcheon and Francis Derby of The Cannibal talk responsible sourcing and Certified Humane while making a St. Maartens' inspired grilled Lolo Chicken and a farro greenmarket salad. Watch the video, cook the recipe.
UP YOUR GAME KNOW YOUR FARM LABEL TAILGATE LOLO CHICKEN WITH PISTACHIO SALSA VERDE & FARMERS MARKET FARRO SALAD
LOLO CHICKEN This recipe is for four 5-pound whole chickens, butterflied
Ingredients:
1 tsp Whole clove
2 Tbsp Whole black pepper
3 Tbsp Whole coriander
2 tsp Ginger powder
1 tsp Cinnamon
2 tsp Allspice
1.5 Tbsp Dried thyme
1 tsp Dried oregano
1 Tbsp Red pepper flake
6 ea Oranges(quartered )
4 ea Lemons (quartered)
3 ea Red onion sliced
1 cup EVO
Directions:
1.Toast whole clove, coriander and black pepper in a dry saucepan over medium heat until fragrant (2-3 minutes)
2.Grind toasted spices in a coffee grinder.
3. Juice all citrus
4.Marinate chicken in juice, evoo, onions and spices (overnight)
5.Grill chicken on skin side down for 10-12 minutes over medium-high heat, then flip on other side and grill for another 10-12 minutes until cooked through
PISTACHIO SALSA VERDE Makes 1 Quart / 10 servings
Ingredients:
2 Tbsp chervil, chopped
2 tsp fresh oregano, chopped
21 Tbsp fresh tarragon, chopped
3 tsp fresh mint, chopped
2 Tbsp basil, chopped
3 tsp chives, chopped
1 small shallot
1 whole jalapeno
2 cloves garlic
5 Tbsp pistachios, chopped
1 tsp salt
1 ¾ cup extra virgin olive oil
2 Tbsp pistachio Oil
2 Tbsp celery, diced
Directions:
1. Combine all ingredients except oils and pistachio in a food processor
2. Pulse all ingredients until everything is roughly chopped
3. Slowly add oils until incorporated but still leaving herbs a bit chunky (You don’t want to puree until liquid)
4. Add pistachios and stir into mixture
5. Serve over or on side of Lolo Chicken
FARMERS MARKET FARRO SALAD Yields 2 quarts or 10 servings
Ingredients:
1 qt cooked farro
2 cup heirloom tomatoes, diced
½ cup scallions, chopped
½ cup parsley, chopped
½ cup basil, chopped
½ cup cilantro
1 cup heirloom red peppers, chopped
2 cups mustard greens
2 whole lemons, juiced extra virgin olive oil to taste sea salt to taste
Directions:
1. In a large bowl add vegetables, herbs, and farro (except mustard greens)
2. Add lemon juice, extra virgin olive oil and sea salt
3. Gently fold all ingredients
4. Fold in mustard greens
5. Taste and adjust seasoning if needed
Photo by Laurens Heijs