What's Pressoir Cooking?

Ginger Honey Chicken Skewers

Recipe courtesy of Food Siblings Kitchen

Here is a simple recipe yet perfect crowd pleaser for a summer party in your backyard. Grilling marinated food is one of my favorite things to do. I particularly enjoy the combination of the charred flavor with the accent of citrus and ginger in that dish, and it makes it super fun to pair with wine.

My favorite associations:

Champagne Marie Courtin Resonance Extra-Brut (Delicious Blanc de Noirs with energy and depth)

Occhipinti Il Frappato 2014 (I’ve always liked Sicilian wines and the reds from the Frappato can be very pure and fresh. Occhipinti is certainly a reference and 2014 a terrific vintage)

INGREDIENTS (4-6 servings)

3 medium cloves garlic, minced

6 tablespoons extra-virgin olive oil

2 lbs. of boneless, skinless chicken thighs (or breasts)

1 lemon, zested and juiced

1/2 inch of fresh ginger, grated

1 teaspoon honey

salt and pepper

1 pint cherry tomatoes

1/4 cup fresh basil, finely chopped

1/4 fresh parsley, finely chopped

1 tablespoon rice wine vinegar

PROCEDURE

Set half the burners on a gas grill to medium heat setting, cover, and preheat for 10

minutes. If using bamboo skewers, set in a large baking dish enough to cover skewers

with water and let soak. While grill preheats, whisk together garlic, oil, lemon zest and

juice, ginger, honey, salt and pepper in a large bowl. Prick chicken all over with a fork,

then cut into 2-inch chunks. Add to marinade and mix to coat. Let sit for about 5

minutes. While chicken marinates, combine basil, parsley, olive oil, vinegar, a large

pinch of salt, and a few grinds of black pepper in the bowl. Set aside.

Thread tomatoes onto soaked bamboo skewers, brush with olive oil, and sprinkle with a

little salt. Thread chicken onto metal (or pre-soaked bamboo) skewers. Make sure to

leave a little room between pieces on the skewers so they cook evenly.

Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is

lightly charred and cooked through, turning skewers occasionally, about 5 minutes for

tomatoes and 10 minutes for chicken.

Transfer chicken and tomato skewers to a platter and serve with herb drizzle.

What's Pressoir Cooking?

In my household, we all love Mexican inspired cuisine. The food is simply delicious, with snappy acidity, complex spices and I just can’t get enough cilantro…

Although a Margarita is certainly an obvious option for this chicken recipe, I really believe in pairing white Burgundy with this dish. Preferably a young Meursault whose crisp acidity kind of matches the accents of lime. I also like to think of the saline minerality in the wine that almost works as an extinguisher against the heat from the peppers.

Green Chili Chicken

ingredients

4 pounds boneless skinless chicken thighs

5 tomatillos quartered, husks discarded

2 Poblano peppers, roughly chopped, seeds and stems discarded

2 Anaheim or Cubanelle peppers roughly chopped, seeds and stems discarded

1 jalapeño, roughly chopped, stems discarded

1 medium white onion, roughly chopped

6 medium cloves garlic, peeled

1 tsp cumin

Kosher salt

1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish

Fresh corn tortillas and lime wedges, for serving

Procedure

In an instant pot or traditional pressure cooker, combine chicken thighs, tomatillos, Poblanos, Anaheims, jalapenos, onion, garlic, and cumin. Heat over high heat until gently sizzling, then seal the pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer chicken pieces out to a bowl and set aside. Add cilantro to the remaining contents of the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Pull chicken with a fork and return to sauce. Stir gently to combine. Serve immediately with tortillas and lime wedges.