The Laughing Wolf

Carnival Of The Recipes #8

This week’s entry is a bit more yet again, but it should be fun. All were field tested Thursday night at my cousin’s house.

Lemon Garlic Chicken

Hardware:
Cutting board
Knife
Zester
Aluminum foil
Grill or roasting pan and oven

Ingredients
Chicken, whole
4-5 bulbs of garlic
2-3 lemons
Kosher salt
Fresh ground pepper
Butter
Olive oil

Coarse peel the cloves in the bulbs of garlic and zest two of the lemons. Cut the lemons into slices.

Rub softened butter over and inside the chicken, season the inside with salt and pepper, then stuff as many cloves of garlic, along with a few slices of lemon, into the chicken. Season the exterior with salt and pepper (smoked sweet paprika was quite tasty as well), then cover with lemon zest, lemon slices, and garlic. Wrap and foil and place on the cool side of a grill and roast for a few hours until done and all the garlic cooked.

While you have the grill going, soak a few ears of corn in water for 30 minutes to 1 hour, then let the corn roast with the chicken on the grill. Do NOT remove any leaves, etc., soak it all as you get it and let it roast that way.

For dessert, Laughing Wolf Almond Shortbread:

Hardware:
Pastry or Cutting Board
Deep bowl
Fork
Knife
Backing sheet or baking stone
Oven, pre-heated to 300 degrees F
Spatula

Ingredients:
Good brand of pure almond extract
1 cup softened European-style butter
.5 to .9 cup confectioners sugar
2 cups all purpose flour
pinch kosher salt
1 egg yolk
1T heavy cream
sliced or slivered almonds, lightly toasted if you have the time

Put softened butter in bowl and gradually add confectioners sugar and cream with fork until fluffy. Add in almond extract to taste (1/8 t to 1 t), cream again. Gradually add in flour and salt until well blended. Then add in egg yolk and cream, and work until it forms a ball. Turn ball out onto lightly floured cutting board/pastry board and work into a rectangle .25- to .5-inches thick. Cut into rectangles (or cut rounds or whatever turns you on) and place on ungreased baking sheet about .5-inches apart. Bake until pale gold and firm to the touch. Use spatula to remove from sheet and allow to cool, if you can stand to keep your hands off of them.

Enjoy!

LW