Friday Night Pot Luck with Tuscan Chicken
In the meantime in Churchville , USA the women of St. Marta’s Parish Women’s Club continue to submit recipes for this year church cook book. St. Marta’s fundraising book has gotten national and international attention because the town gets so many tourist visiting from all over the world. Several of the home owners that use Churchville as they vacation retreat home are starting to submit recipes and sell books in there home town. The population of the town if you include the seasonal home owners and tourist reaches over 10,000 at times. The women, specifically Sally Ray Jones, unorthodox and at times gorilla marketing effort with the tourist has made the St Marta’ #1 seller list in the world of cook books. Sally Ray has been working on being the first church cook book to be sold in stores such as Williams Sonoma and Su La Table. The money they have raised has grown each year and last year number hit a little more about $45,000. The goal this year has been a bone of contention for the club and is believed to be unreachable at $100,000.
The men in town stay fat and happy watching the women’s competitive nature centered around the recipes they submit. Each Friday night the club holds a pot luck of sorts where recipes are tested and visitors are welcome. This pot luck has turned into quite party not to be missed and the women have been told the food competes with some of the finest restaurants in the city. Sally Ray heads up this gourmet pot luck up and there is a 6 -8 week waiting list to be the highlighted chef of the night.
Last Friday the highlighted dish was Citrus Grill Chicken Legs and Wings served over cilantro rice made by Sarah Smith.
Tuscan-Style Chicken Legs and Wings (delicious)
½ cup extra virgin olive oil
lemon zest, minced
Orange zest, minced
¼ cup lemon juice
¼ cup Orange Juice
2 tbsp. minced garlic
2 tbsp. each fresh parsley, fresh rosemary, fresh Cilantro, chopped finely
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
12-24 chicken drumsticks and or wings
½ oil, zest, lemon and orange juice, garlic ,rosemary, parsley, cilantro, salt, black pepper and pepper flakes for marinade. Reserve 2 tbsp. marinade, toss chicken with remaining marinade to coat, and let stand 1 hours.
Preheat: grill to medium. Brush grill grate with oil.
Remove: chicken from marinate; reserving marinade for basting. Grill chicken, covered, 2 minutes. Flip chicken, brush with marinade, and grill 2 minutes. Continue flipping and brushing drumsticks with marinade every 2 minutes until an instant thermometer inserted in the thickest part of the meat registers 175°, about 10 minutes more. Transfer the drumsticks to a bowl, toss with reserved marinate, and let rest 3-4 minutes.
By Sarah Smith
Adapted from Cuisine at Home recipe; issue 100 thank you Grandma.