Bon Appétit - June 2015 - Some Nice Recipes to Try

Here are some new recipes from the June 2015 edition of Bon Appétit.

Ralph Lauren's Burger Sauce

• ½ cup mayonnaise
• ⅓ cup ketchup
• 2 Tbsp. sweet relish
• 1 Tbsp. finely chopped cornichons
• 1 Tbsp. finely chopped red onions
• 1 Teas. Worchestershire sauce
• ½ Teas. garlic powder
• ½ Teas. onion powder
• ¼ Teas. hot sauce
• Salt and pepper to taste
• Mix all ingredients, cover and chill
• Can be made two day ahead

Spicy Grilled Chicken With Lemon and Parsley

Ingredients

• ¼ cup hot smoked Spanish paprika
• ¼ cup kosher salt
• ¼ cup ground black pepper
• 1-½ Tbsp. Cayenne pepper
• 2 3-4 lb Chicken
• 1 loaf country-style bread, sliced lengthwise 1 inch thick
• ¼ cup extra-virgin olice oil
• 4 lemon, halved
• ½ cup parsley leaves with tender stems

Procedure

• Combine paprika, salt, peppter and cayenne to create rub
• Halve and press chicken flat
• Grill chicken until thighs are 165
• Start with skin side up over high heat until browned 5-8 minutes
• Turn skin side down and cook until browned 8-10 minutes
• Turn over with skin side up and move to indirect heat side of grill
• Finish to temperature
• Drizzle bread on both side with Olive Oil. Grill until lightly charred - about 4 minutes
• Grill lemons, cut side down until lightly charred

Slow-Grilled Leg of Lamb With Mint Yogurt and Salsa Verde

Ingredients

• Mint Yogurt
• 1 garlic clove, finely chopped.
• 2 cups while-milk plan Greek yogurt.
• 1 cup chopped mint.
• 1 Tbsp. fresh lemon juice (salt and pepper).
• Salsa Verde
• 6 oil-packed anchovy fillets.
• 4 garlic cloves, chopped.
• ¾ cup olive oil.
• ¾ cup chopped parsley.
• ½ cup chopped fresh mint.
• 2 Tbsp. drained capers.
• 1 Tbsp. fesh lemon juice.
• Salt and pepper.
• Lamb
• 1 cup rosemary leaves.
• ¾ cup peeled garlic cloves.
• ¼ Cup extra-virgin olive oil.
• 5-6 lbs whole bone-in leg of lamb, shank attached, drenched.
• Salt and pepper.
• 1 cup chopped preseved lemons.
• ½ cup choipped fesh mint.

Procedure

• Mint Yogurt
• Mix ingredients.
• Can be made 1 day ahead, cover and chill.
• Salsa Verde
• Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in food processor until finely chopped, salt and pepper.
• Can be made 1 day ahead, cover and chill.
• Lamb
• Prepare grill for medium-heat one side of grill (for indirect cooking).
• Blend rosemary, garlic, ¾ cup oil in blender until finely chopped.
• Season leg of lamb with salt and pepper and smear rosemary mixure.
• Grill lamb over direct heat fat side up turning from time to time until browned 15-20 minutes.
• Position lamb over indirect heat  until internal temperature reaches 135 degress (1-½ to 2 hours.
• Transfer to cutting board and let rest for 5 minutes. 
• Holding bone, thinly slice lamb against grain.
• Top lamb with lemons and mint.
• Serve with mint yogurt and salsa verde.
• Lamb can be marinaded 1 day in advance.
• Lamb can be grilled 2 hours ahead (hold at room temperature) grill over high heat to reheat about 4 minutes before slicinga nd fiishing as directed above.