Simple Recipes From The Adirondaks
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Staying in Schroon Lake in the Adirondaks in Upper New York State is a great opprotunity for our friends Dave and Courtnay to demonstrate their hospitality and produce two excellent gourmet days.

Here are three memorable recipes:

Dave's Famous Barbecued Slow Grilled Chicken

Ingredients:

8 Chicken thighs on the bone.

Rottiserie Cicken rub

Salt and pepper

Method:

Rub the skin side of the chicken thighs with salt, pepper and a generous amount of the Rottoserie rub.

These chicken thighs cook best on a charcoal grill.

Light the grill and when the coals are really hot, lower the coals to their lowest level.

Place the thighs on the grill, skin side up.

Turn the thighs over every 5 minutes until chicken is done, about 30 - 35 minutes. The most important thing is to make sure that the chicken does not char or burn at any time. If you are using a gas grill watch out for the fat dripping onto the the burners and igniting. The resulting flames will char the chicken.

Serve when cooked.

Serves 4

Parmesan Roasted Broccoli

Ingredients:

3 lbs Brocolli

3 Cloves garlic, peeled and sliced

Extra Virgin olive oil

Kosher salt

Freshly ground black pepper

Zest of 1 lemon

Juice of half a lemon

2 tablespoons pine nuts, toasted

1/4 cup Parmisan cheese

2 tablespoons julienned basil leaves.

Method

Preheat oven to 425°F

Cut the brocolli into florets each containing about one inch of stalk. Split them all into relatively small sizes.

Put the florets onto to a baking sheet in a single layer. Spread onto the brocolli and then drizzle liberally with olive oil. Sprinkle with salt and pepper.

Roast in the oven for 20 - 25 minutes until it is beginning to get crispy and the florets are beginning to brown.

When cooked remove the brocolli from the oven and place into a preheated serving bowl.

Toss with the lemon zest, lemon juice, pine nuts, Parmesan cheese, basil and 1 1/2 tablespoons olive oil and serve.

Serves 4

DeeBees Egg Roll-Up

Ingredients:

6 eggs

1 cup milk

1/3 cup multi-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 rashers of bacon cooked

1 cup shredded sharp cheddar cheese

1/3 cup yellow onion finely chopped

1 cup chopped tomatoes

Method:

Heat oven to 400ºF

Line a 8 inch by 12 inch shallow baking tin with aluminum foil, shiny side up. Spray the foil with PAM making sure that you spray the sides.

Combine the eggs, milk, flour, salt and pepper in a blender and blend until all ingredients are mixed together.

Pour the blended mixture onto the foil in the baking tin.

Sprinkle the cheese, onions and tomatoes evenly over the top. Place the cooked bacon rashers in a row over the top.

Place the baking tin into the middle of the oven.

Bake for 8 to 10 minutes. Watch the mixture very carefully. You want to take the mixture out of the oven when it is completely cooked and when it just begins to rise. It should be fairly brown at this stage.

Remove from the oven, take the mixture and foil off the baking tin and place it carefully onto a large chopping board.

Now for the tricky bit. Using a palete knife very carefully unstick the edges of the flan form the foil. Then starting at the narrow end of the flan roll it up into a complete roll.

Slice the roll into portions.

Place on to a heated serving plate and serve.

Another set of recipes for the amateur cook.


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