_MG_0168 loresDinner Menu:

Chicken Marbella with Couscous Pilaf

Mediterranean Chickpea Salad

Pita Bread with Seasoned Olive Oil

Raspberry Chocolate Mousse

 Chicken Marabella

8 lbs. chicken

1 head garlic, peeled & pureed

1/4 C. dried oregano

Salt & pepper

1/2 C. red wine vinegar

1/2 C. olive oil

1 C. pitted prunes

1/2 C. green olives

1/2 C. capers

6 bay leaves

1 C. brown sugar

1 C. white wine

1/4 C. finely chopped parsley

1.  In large bowl combine chicken with all other ingredients.  Cover & marinate overnight.

2.  Arrange chicken in shallow baking pan and spoon marinade over evenly

3.  Bake at 350 deg. for 50 minutes to 1 hour, basting frequently

4.  With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.  Moisten with a few spoonfuls of juice.

Bread Dipping Oil

1/2 Tablespoon minced basil
1/2 Tablespoon chopped Italian parsley
1/2 Tablespoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt or 1⁄2 teaspoon ground sea salt
1/4 teaspoon chopped rosemary
1/2 teaspoon fresh lemon juice
1 cup olive oil
grated parmesan cheese (for serving)

1. Whisk together all ingredients except for parmesan cheese in a bowl. Store in an air-tight container (I use mason jars) until ready to serve.

2.  When serving, pour oil in a shallow dish and sprinkle parmesan cheese over top. Serve with artisan bread.

Couscous with Almonds and Raisins

1 cup raisins

2 cups boiling water

3 cups chicken broth

2 tablespoons olive oil

1 tablespoon salt

1 1/2 teaspoon ground black pepper

2 cups couscous

1 cup toasted almonds or pine nuts

1/4 cup chopped parsley

3 tablespoons extra-virgin olive oil

  1. Place the raisins in a small bowl and add enough boiling water to cover them. Let the raisins sit in the water until they plump and soften, about 5 to 7 minutes.
  2. Bring the chicken broth to a boil in a large saucepan and add the olive oil, salt, and pepper.
  3. Stir in the couscous, making sure that all of it is wet. Cover and set the saucepan aside in a warm place until the couscous is tender, 15 to 20 minutes.
  4. Stir in the raisins, toasted almonds or pine nuts, and parsley. Drizzle the extra-virgin olive oil over the top.

Mediterranean Chickpea Salad

For the salad

2 – (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1/2 red onion, thinly sliced

1/2 c. chopped kalamata olives

1/2 c. crumbled feta

Kosher salt

Freshly ground black pepper

For the lemon parsley vinaigrette

1/2 c. extra-virgin olive oil

1/4 c. white wine vinegar

1 tbsp. lemon juice

1 tbsp. freshly chopped parsley

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

In a large bowl toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

  1. In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.
  2. Dress salad with vinaigrette and serve.

Chocolate Pots de Creme

12 ounces (2 cups) semisweet or bittersweet chocolate chips or chopped baking chocolate

1/4 teaspoon salt

1/4 cup granulated sugar

2 large eggs

2 cups heavy cream

1 teaspoon pure vanilla extract

1 tablespoon Espresso powder

Lightly sweetened whipped cream and berries

  1. Combine the chocolate, salt, sugar and eggs in a food processor or blender and pulse until well mixed. The mixture might look a little granular or curdled; that’s ok.
  2. Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
  3. Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour (they can be chilled up to several days). Garnish with fresh whipped cream and berries, if desired.