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- 4 6-ounce 1-inch-thick fish fillets with skin (such as salmon or black sea bass)
- 6 tablespoons olive oil, divided
- 2 large garlic cloves, finely chopped
- 1 large head of escarole, coarsely chopped (about 8 cups packed)
- 3 tablespoons Sherry wine vinegar, divided
Line baking sheet with plastic wrap. Arrange fish, skin side up, on sheet. Spread coarse salt generously on skin to coat completely. Chill uncovered 1 hour.
Preheat oven to 475°F. Rinse salt off fish; pat until very dry. Place fish, skin side up, on work surface. Using large knife with edge of blade perpendicular to skin, scrape surface of skin to remove any moisture, wiping blade clean often. Using razor blade, score skin in 1-inch crosshatch squares. Sprinkle with pepper.
Heat 1 1/2 tablespoons oil in each of 2 large ovenproof skillets over high heat. Add 2 fillets, skin side down, to each skillet. Sear until skin is crisp and brown, about 4 minutes. Place skillets in oven (do not turn fish) and roast until fish is just opaque in center, about 4 minutes.
Meanwhile, heat 3 tablespoons oil in large pot over medium high heat. Add garlic and sauté 30 seconds. Add escarole and toss until beginning to wilt, about 2 minutes. Add 1 1/2 tablespoons vinegar and toss. Season with salt and pepper.
Mound escarole in center of 4 plates. Top with fish, skin side up. Sprinkle with remaining 1 1/2 tablespoons vinegar.
I'm sure it was the same for you - quarantine had the days blending together into one fat blur and summer was fleeting before we knew what month it was. Once we snapped out of it, we managed to squeeze this recipe in during the last warm week in NYC - saving the best grilling day for last.
I can't lie, I was nervous about grilling the fish into oblivion, but I was surprised by how much it stood up to the coals despite being so delicate. The charred, crispy skin was worth setting up the whole grill and coal situation.
The scallions were wild to grill with their floppy and long ass tendrils, but 100% worth the unruliness. While the little mini grill was hot we said F it, why not go nuts and see what else we could throw over the hot coals. The late-season escarole from the farmers market turned out to be the perfect grill-ified side.
Prepare grill for medium-high heat oil grate
Oil the fish and the grate generously, the fish will stick to the grill. Be patient. If it sticks, let the fish go a little longer (even if you're scared of over doing it), it'll be fine.
Grill [scallions], turning often, until lightly charred and wilted, about 2 minutes
The scallions take longer than you think to grill up, depending on how hot your coals were. We used a little tabletop Weber grill, so our coals didn't last too long, but let those puppies grill tf up.
To serve, spoon marinade over snapper and top with scallions and parsley.
It seems weird to add the marinade after grilling, but don't ask questions.
Anglo-Asian lamb salad (page 6)
From Nigella Express: 130 Recipes for Good Food, Fast Nigella Express by Nigella Lawson
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- Categories: Quick / easy Main course
- Ingredients: salad greens scallions soy sauce chiles fish sauce mint rice vinegar redcurrant jelly garlic oil lamb loin
Crispy-Skin Fish Fillets with Wilted Escarole - Recipes
A while back, we got a Groupon for the Clean Catch Fish Market in Charlotte and finally bought some fish with it. We took home arctic char and black bass.
I'm not sure that I've ever made bass, so I didn't know how most people cooked it. After a short recipe search, I landed on today's recipe, brought us from Anne Burrell from her Food Network Show, Secrets of a Restaurant Chef. It's a fairly simple recipe that really cooks the fish well (by pan searing it) and gives you a really good meal that would be a good fancy-dinner-at-home meal in something like 15 minutes.
The only thing I'd do differently is that I might try to either season the fish better next time, or add some other flavor element to the fish itself- maybe a sauce or drizzle with the grapefruit juice. The fish was cooked well- moist, flaky and tender- but it was a little on the bland side. On a positive note with that, if you don't like strong fish, this is an ideal choice.
recipe is written to feed four people.
Extra-virgin olive oil
Four 6-ounce black bass fillets
5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee
1/2 small red onion, thinly sliced
1/2 ruby red grapefruit, juiced
1/4 cup pitted gaeta or kalamata olives, slivered
2 ruby red grapefruits, supremed
3/4 cup crumbled feta
Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked.
In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.
Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.
A Very Good Lunch in Lucca, Tuscany!
The plan was to stop in the ancient town of Lucca on our way back from Pisa for a tour of the points of interest, as well as to have lunch. We were all famished!
The ancient city walls of Lucca in the late afternoon sun
As we approached the city, I was taken aback by the mighty wall (one of three incidentally, as the town continued to conquer and expand their territory), which stoutly embraced its inhabitants.
San Michele Church in Lucca
We all gathered in the Piazza in front of the San Michele church to listen to Danielle (one of the wonderful professors on our little school tour) tell us about the history of the church and the town.
Trattoria da Leo on an obscure corner in Lucca
As we were all hungry and somewhat tired from our early start (6am), she said she would make it brief. She pointed to the namesake of the church referring to him as St. Mike. There was an embarrassed pause, following by apologies and laughter. We chalked it up to hungry delirium.
Polpette di Carneall Appetitosa (fried meatballs in tomato sauce and capers)
As we broke away for lunch and complete freedom for the next five hours, we decided to tag along with Rebecca. Food is very important to me, and I hate to be landed in a strange place absolutely starving. These are the very times that bad food decisions are made, (the other one being to eat doughnuts while supermarket shopping, and going home with a tummy ache and no appetite).
Minestra di Farro Lucchese (Local speciality with spelt and red beans)
Rebecca has been living in Cortona for the past 20 years (a love story I have not heard all the details of yet!), and has also been hungry in Lucca several times! So, she knew of a place known only to locals and transplants like herself.
Ravioli alla Crema di Zucca (ravioli with pumpkin cream)
We followed her down a street off the piazza, and after a few short turns, we had arrived at Trattoria da Leo. She was all worried that we would have to wait for a table. Being that we were all ready to turn cannibal, I crossed my fingers.
Cavolfiore Gratinato (Baked cauliflower with Parmigiano)
Low and behold, we were greeted with much gusto by one of the owners (an unassuming elderly lady in a house coat!), and led to a couple of tables close to the kitchen, which she pushed together in a businesslike fashion.
Tortellini in Brodo (tortellini in Chicken Broth)
As we sat, she appeared again with bottles of water (both still and sparkling), and a big carafe of wine. There wasn’t a question that we wouldn’t be enjoying red wine with our lunch (I love this country!).
Baccala alla Livornese (Stewed Saltcod)
I was so happy to have the chance to eat in a restaurant that prided itself in basic Italian fare.
Caffe Macchiato con Biscotti
The other great thing is that while I have been here, I have never had to worry that my kids will lack for something to eat. They love everything, from the salt cod to a rich ragu.
A sweet ending to our good lunch (limonciello)
It was the best lunch I have had to date.
The busy front bar at Leo's
It was a combination of things really. The lady who welcomed us in was also the person who took care of our table. When she figured out that we were new in town (based on my bad Italian pronunciation alone!) she proceeded to treat us like royalty. Along with what we ordered, she brought us a plate of meatballs and some ravioli to try on the house
Mother and son happy to pause for a photo-op during their bustling lunch business
We were loud, and ravenous. The wine disappeared fast, while we all tried a bite of each other’s dishes. My favorite thing was the salt cod, and the pumpkin ravioli.
We ended the meal with caffe macchiato and limonciello. The treats did not end there, as our newly adopted grandmother came to our table with a plate of almond-y biscotti to compliment our coffee.
Shawn getting ready to do a little after lunch exploring. (this picture is for Sharon. X)
As we left, we were hugged and kissed, with promises for our return. I know that things don’t always work out so perfectly, but on this particular Saturday I had a day to remember.
Pie Crust Ingredients
This recipe makes enough for a single deep dish crust.
- 1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking powder
- 1/3 cup (2 3/8 ounces) olive or vegetable oil
- 3 to 4 tablespoons (1 1/2 to 2 ounces) water
You will need a 9 inch pie pan that’s at least 1 1/2 inches deep.
Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like.
Whisk together the oil and water in a measuring cup then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even.
Press the dough up the sides of the pan with your fingers and flute the top. Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Pinch black pepper
- 3 large eggs, beaten
- 2 cups fresh cooked pumpkin
- 1 cup half & half
In a large mixing bowl, whisk together the sugars, flour, salt and spices.
In a large measuring cup, beat together the eggs, pumpkin and half & half. Whisk into the dry ingredients.
For best flavor , cover and refrigerate the filling overnight before baking.
When the oven is hot, place the pie pan with the chilled crust on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell and place the baking sheet in the oven on the center rack.
Bake for 45 to 50 minutes, or until the filling is set 2 inches in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack the center will finish cooking through as the pie sits.
- This recipe makes enough filling to generously fill a 9 inch pan that’s at least 1 1/2 inches deep. If your pan isn’t quite that big, you can bake any leftover filling in custard cups they will take 25 to 30 minutes to cook.
- Pumpkin pie filling is basically a custard the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it’s important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.
- Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices’ flavors a chance to blend.
Iceberg with pecorino, crushed olives, and pickled chile (page 91)
From Nothing Fancy: Unfussy Food for Having People Over Nothing Fancy by Alison Roman
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- Categories: Salads Side dish Dinner parties/entertaining Vegetarian
- Ingredients: jalapeño chiles distilled white vinegar honey Castelvetrano olives fresh oregano iceberg lettuce parsley pecorino cheese
- Accompaniments:Tiny creamy pasta with black pepper and pecorino Lamb chops for the table A very good lasagna
Throwback Thursday: My Mom's Chicken Nuggets
Few things are as appealing to a child as the chicken nugget, am I right? Usually even the pickiest eater will go for the chicken nugget. Even though I don't remember being a very picky eater as a child, these still ranked at the top of my food list, and they still hold a special place in my food-heart. All partiality aside, these are really good chicken nuggets. I give them my highest "MAKE THESE" recommendation, whether you're feeding a family or need a party finger food. I'll give my tips for dressing these up in the recipe.
My Mom's Chicken Nuggets
feeds 4 a meal sized portion or more for appetizer portions
4 chicken breasts, cut into 1" cubes
1 cup dry breadcrumbs
1/2 cup Parmesan Cheese
1 tsp. salt
2 tsp. dried thyme
2 tsp. dried basil
1 stick butter, melted
Preheat your oven to 400. Mix together the breadcrumbs, cheese, salt, and herbs. Dip chicken into the butter and roll in the crumb mixture. Place on a baking sheet and bake for 15 minutes, rotating the chicken about halfway through.
If you want to jazz it up a little, sub in some freshly grated Parmesan or Parmigiano Reggiano (or any other hard Italian cheese) or replace some of the breadcrumbs with panko breadcrumbs that have been crushed up a little.
- Italian Seasoning also works very well in place of the two herbs and adds a little more variety. It's all about using what you have in your pantry.
Two Bucks, Chuck, and my Bro
Trader Joe’s Organic Charles Shaw wines are no longer two bucks. Try $4. Still crazy cheap (at least compared to Sonoma wines).
Now that we’ve celebrated our two years of blogging, it seems appropriate to return to our roots – even if it’s just for a few blogs. Our blog is/was rooted in the idea that small, simple dishes should make up the bulk of our cooking repertoire. Who has time, no matter what one’s age, to spend hours in the kitchen – unless, of course, it’s a fun hobby?
Cooking when you really don’t like to cook – or don’t know how to cook – or are cooking for just one – isn’t fun. We admit that. Our two Buck friends – T Buck and Buck H – and our friend Chuck and my bro, AV, would clearly agree. Also, our bestie Danielle – who is in the midst of a move from Boulder to L.A. and to new digs and a new job – just asked me how a non-cook feeds her family of four during this high stress time.
We’re on top of this. Andy suggests you get all philosophical about cooking and recommends his simple and delicious breakfast in Andy’s Corner meanwhile, I’ve gone back to the dinner basics.
For your main course: think Basic Home-Cooked Beans, Basic Roast Chicken, Basic Pork Tenderloin. The point in all of this is to have one delicious and simple Basic meal and then several easy-and-quick-to-fix meals using the leftovers from your Basic recipe.
Be sure you have these seasonings: Za’atar (Middle East), Tony Chachere’s Original Creole Seasoning (Louisiana), Italian Seasoning (mmmm, let me think about where that’s from :), garam masala (India), five-spice powder (China). And make a note whether your seasoning has salt added to it (Tony’s definitely does and Za’atar often does) because you’ll want to cut back on the additional salt when you use it.
Basic spices for around-the-world seasoning
When you’re ready to eat, add some greens to your plate – if you don’t eat greens at home because you hate to wash them – just buy triple-washed greens (spinach, kale, chard, etc) in the market, but be sure they’re organic. This easy Seasoned Rice Vinegar Dressing is good to have on hand.
As for veggies – it doesn’t get better than roasted asparagus, roasted carrots, roasted sweet potatoes, and/or roasted broccoli. Cut everything (except the asparagus) into chunks so they roast quickly. Put them in a 425 degree oven tossed with olive oil, salt, and pepper and roast around 25-30 minutes. If you don’t want to heat up the oven, steam them. A miso dressing would be a delicious addition.
And make rice once a week. Lots. Enough to warm up and use again several times. We were reminded just the other day how much we love this relatively-easy, vegetarian, leftover rice recipe – Breakfast Lunch and Dinner Fried Rice.
Finally, scramble some eggs for a quick and nutritious weeknight meal. These 3 simple little recipes we call The Egg and I are my go-to’s.
New for today we’ve got the 3 basic Basic Recipes – for beans, chicken, and pork, as well as some quick and simple recipes to use up those home-cooked (or maybe canned) beans. In the next few blogs we’ll have suggestions for using your leftover chicken and leftover pork.
If you can’t find these heirloom beans, great northern or cannellini beans are good substitutes
All the ingredients for a quick meal: toast some artisan bread, mash some beans add a bit of tuna – if you want top it all with some sliced tomato. Easy, nutritious – and delish.
I’m constantly amazed at how much more I like home-cooked beans than canned beans. But when convenience is the main need, canned beans – rinsed before using – are fine. Goya and Bush are two brands of canned beans which we tend to like.
If you are doing your own bean cooking, here are two good sites for advice on how to cook them: Rancho Gordo and Melissa Clark from the NYTimes. Little did I know that a slow-cooker set at low should not be used for kidney beans because that particular bean has toxins that need to be destroyed by a 10-minute hard-boil. A word to the wise.
Rancho Gordo’s website suggests cooking all other kinds of beans on a HIGH temperature in a slow cooker and adding salt BEFORE cooking, which is not the usual advice, but I followed it and thought my beans turned out great (and cooked quickly, even without a pre-soak). Slow cookers are just so perfect when life is a little frantic.
Basic Home-Cooked Beans
- 1 lb uncooked beans, rinsed and picked over. Good multi-use choices are cannellini, chickpea, black, great northern, and pinto. Remember that if you’re doing any red bean, especially kidney beans, put them in a pan, cover them with water and boil for about 10-15 minutes to get rid of any toxins. Then drain them and put them in the slow cooker.
- water or broth – enough to cover the beans by at least 2″-3″
- 1 tsp salt (this has been debated by cooks, but the consensus seems to be to go for it and add it early on) – plus more to taste, once the beans have cooked
- 1 onion chopped and 2 cloves of garlic, peeled and halved (optional – but great if you have them)
If you’re using the slow cooker, add all of the ingredients, including the 1 tsp salt, to the slow cooker, cover, turn to HIGH. Check the beans every hour or so, stir, and add more liquid if necessary. The beans should be done in 2-5 hours, depending upon the type of bean, etc.
If you’re using a pot on top of the stove, add all of the ingredients, including the 1 tsp salt, to the pot, bring it all to a boil, then turn the heat down to low, partially cover, and let the beans cook – just barely simmering. Check every hour or so, stir, and add more liquid if necessary. Beans done this way may take 3-4 hours to cook.
When the beans are cooked, taste and add more salt, as needed
The beans will keep in the refrigerator for 3-4 days and will freeze well. Because it’s a bit of a time-consuming process, make your beans on the weekends, if you’re away from home during the weekdays.
Basic Roast Chicken
- 1 whole chicken, approximately 3-4 lbs
- 3/4 tsp salt per pound of chicken
- 1/2 tsp pepper
- additional spices, if you want, such as 2 T of Za’atar, or 1 T Italian Seasoning or 3/4 tsp of garam masala or 3/4 tsp of five-spice powder
- sprigs of thyme or rosemary and/or sage to put in the cavity (optional)
- greens with a squeeze of lemon to place the chicken on when serving – arugula, baby kale, spinach, a mixture (optional)
Preheat the oven to 425 degrees.
Mix the salt and pepper – and any other seasonings you may be using – together dry the chicken really well with paper towels and then rub the chicken all over with the salt and pepper mixture, including some in the cavity. Tuck the chicken wing tips behind the shoulders. Add the sprigs of thyme, rosemary or sage, if you have them. Place the chicken breast side up in a roasting pan and let sit at room temperature – uncovered – for up to an hour (or put it uncovered in your fridge for several hours or even overnight – but be sure to bring it back to room temperature before putting it in the oven). Note: the salt rub and leaving the chicken uncovered are what helps get a crispy skin and a moist chicken.
Place the chicken in the oven and roast for approximately 1 hour – or until the juices run clear when you poke the thigh/leg joint with a fork – and the skin is a beautiful dark golden brown.
Carve and serve. If you have greens, drizzle them with lemon juice, place the hot chicken pieces on the greens, and spoon on some of the pan drippings. Delicious.
Basic Pork Tenderloin with Za’atar Seasoning
Basic Pork Tenderloin
- 2 T vegetable oil
- 1 pork tenderloin – about 1 1/3 lbs
- 3/4 tsp salt per pound of meat
- 1 tsp Tony’s Seasoning (or any other ones we’ve recommended in the blog use 1 1/2 tsp if they don’t have any salt in them)
Pre-heat oven to 425 degrees.
Sprinkle the seasoning (and salt, if your seasoning doesn’t have salt) evenly over the tenderloin. Using a skillet that can go in the oven, heat the skillet and oil on the stove top over medium high heat. Add the pork loin and leave until it starts to really sizzle (about 1 minute). Put the loin into the oven and roast for 10 minutes. Turn it over and roast approximately 10-15 more minutes, depending upon how pink you like your pork. Let it rest for 10 minutes before slicing.
Quick White Bean Soup
- 2 T olive oil
- 3 oz pancetta or bacon or ham or Spanish chorizo, diced (optional)
- 1/2 onion, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, minced
- 3 c cooked small white beans (canned, rinsed beans are fine beans cooked in a slow cooker are delicioso Rancho Gordo beans are to die for)
- 3 – 4 c chicken broth (or vegetable broth), depending upon how soupy you want it)
- 3 c chopped Swiss chard – or spinach or arugula or kale
- salt and pepper to taste
- crusty bread to accompany it
In a medium pan, heat the oil over medium heat, add the pancetta, onion, carrot, and garlic and fry until the onion is translucent, about 5 minutes. Add the beans and broth and chard, turn the heat down to a simmer, and cook until the chard is tender, just a few minutes. Add salt and pepper to taste.
Serve with a crusty bread.
Easy White Bean Tuna Salad
Easy White Bean Tuna Salad
- 7 oz of good quality tuna in olive oil, drained – with the oil saved
- 2 c cooked small white beans or 1 can, drained and rinsed cannellini beans work well here
- 1/2 red onion, thinly sliced crosswise or finely chopped
- 2 T capers
- 6 T oil from the tuna (add olive oil, if you don’t have that much left from the tuna jar or can)
- 3 Tbsp red wine vinegar
- Salt and freshly ground pepper, to taste
- arugula or spinach
- cherry tomatoes (if they’re in season), halved and lightly salted
- torn basil (optional) for garnishing
One-dish Pasta and Beans
- 3 T olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 14.5 oz can crushed tomatoes (or whole ones that you crush with your hands) do NOT drain
- 1 3/4 c vegetable broth (or make it half white wine and half vegetable broth)
- 1 can of white beans – such as cannellini, drained and rinsed – or 1 1/2 c home-cooked white beans
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 tsp dried oregano (optional)
- 1/2 tsp dried thyme (optional)
- salt to taste
- 3 oz dried lasagna noodles broken into about 1″ pieces ditalini or macaroni (NOT broken) can be used instead of the broken lasagna
- 2 c chopped chard or escarole or spinach
- grated parmesan for topping (optional)
Heat the oil in a medium pot over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the tomatoes, vegetable broth, beans and seasonings, including salt, bring to a boil and add the lasagna pieces. Cook, stirring occasionally, until the lasagna is cooked – about 15 minutes. Add a little more broth at this point if you want soup-y rather than stew-y. Stir in the chard and cook over medium heat until the chard is wilted, about 1 minute.
Grilled Turkey Thighs with Lemon-Garlic Asparagus and Roasted PotatoesTurkeys are tough birds. This is a truism both while the birds are alive and after their death. Both wild and domesticated turkeys have an aggressive disposition. The bird's behavior has been documented numerous times, like the case of a wild turkey named Godzilla who harasses a homeowner in Detroit or the turkeys who chase after runners in the neighborhoods of Boston. While turkeys may be beautiful in appearance, they are very nasty in character.
1/2 cup extra virgin olive oil
Ingredients (for the potatoes):
1 pound of small potatoes, washed and halved
2 cloves of garlic, sliced
1/2 cup of olive oil
1 tablespoon of flat leaf parsley, finely chopped
Freshly ground pepper
1. Roast the potatoes. Bring a pot of hot water to a boil. Add the potatoes and boil until the potatoes start to become tender. Drain the potatoes and allow them to cool. Once the potatoes are cool enough to handle, place them in a bowl with the olive oil and garlic. Mix thoroughly so that the oil covers the potatoes. Season liberally with salt and pepper. Heat an oven to 375 degrees Fahrenheit and spread the potatoes out on a non-stick pan. Roast the potatoes in the oven for about 7 to 8 minutes. Flip the potatoes and continue to roast until they are fork-tender, yet crisp.
2. Prepare the turkey and asparagus. Grind the rosemary, thyme, black pepper and sea salt. Place ground mixture in a small bowl and add garlic powder, onion powder and crushed red pepper. Mix thoroughly. Rinse the turkey thighs and dry them well. Apply the rub to all parts of the turkey thighs. Wrap and refrigerate for two to three hours. Trim the asparagus and place in a ziplock bag with the olive oil, garlic powder and lemon juice. Season with freshly ground black pepper and salt.
3. Grill the turkey and asparagus. Heat the grill on medium high heat. Grill the turkey thighs, skin side facing up for about ten minutes. Flip the thighs and continue to cook for about eight to ten minutes, until the turkey approaches an internal temperature of 165 degrees. During the last five minutes of the grilling, grill the asparagus, turning occasionally to prevent burning and remove the asparagus as soon as they have softened and crisped along the edges.
4. Finish the dish. Once the temperature of the thighs is between 160 to 165, remove the turkey thighs from the grill and tent with some foil. Allow the turkey thighs to rest for about five to ten minutes. Slice the thighs and portion out the slices on the plates. Serve immediately with the some of the roasted potatoes (garnished with the parsley) and grilled asparagus.