Cucumber-Cilantro Margarita

These cocktails were wonderful! They were the perfect way to use the delicious home grown cucumbers given to me by a friend.

This recipe was adapted from The Village Times Herald, contributed by Barbara Beltrami. Tasty and refreshing.

Yield: makes 2 cocktails

• 1 wedge or slice of lime
• coarse salt
• 3 oz tequila
• 1 tsp orange liqueur, such as Cointreau
• 3 oz freshly squeezed lime juice or key lime juice
• 1/2 cup peeled and seeded chopped cucumber
• 2 T granulated sugar
• 6 cilantro leaves, chopped
• 2 dashes Tabasco or Chipotle Tabasco
• 6 ice cubes
• 2 cucumber slices, for garnish

1. Wipe the rims of two margarita glasses with the lime wedge or slice. Dip in a shallow dish of coarse salt; set aside.
2. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, hot sauce and ice cubes; blend for one minute. (I used a Vitamix.)
3. Immediately pour into prepared glasses over ice.
4. Garnish with cucumber slices, as desired.

Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

My mom roasted a lot of chicken seasoned with herbes de Provence during my childhood. This version also incorporated dijon mustard and was quite delicious. Splitting the chicken prior to roasting significantly reduced the cooking time.

This recipe was adapted from Food and Wine, contributed by Jacques Pepin. I increased the amount of garlic and reduced the roasting temperature. We ate it with roasted potatoes and roasted broccoli- which I cooked simultaneously in the same oven. I also served it with sautéed kabocha squash. It was quite a feast! 🙂

Yield: Serves 6

• One 4 to 4 1/2-pound chicken
• 8 large garlic cloves, minced
• 2 T Dijon mustard
• 2 T dry white or red wine
• 2 T extra-virgin olive oil
• 1 T soy sauce
• 1 tsp Tabasco (I used Chipotle Tabasco)
• 1 tsp herbes de Provence
• 1/2 tsp coarse salt

1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
4. In a bowl, mix all of the remaining ingredients.
5. Turn the chicken breast down and spread it with half of the mustard mixture.
6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
8. Cook the chicken until it starts to brown, 5 minutes.
9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
10. Let the chicken rest for 5 minutes.
11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

Note: The chicken can be prepared through Step 2 and refrigerated overnight.