Grilled Brassicas. Photos: Chris Emeott
Executive chef Sam Gilman offers starting points with no-recipe recipes for dishes he enjoys making at home.
Rosemary-Sage Salad Dressing
- Dijon mustard
- EVOO
- garlic clove
- maple syrup
- rosemary
- sage
- salt and pepper
Add ingredients into a blender, and blend to fully emulsify.
Grilled Brassicas
Use whatever vegetables you have, including:
- broccoli
- Brussels sprouts
- kale
- salt and pepper
- neutral oil
- chili flakes
Toss vegetables in a bowl; season with salt, pepper and oil. Place on a grill, roasting until charred and cooked. Toss with chili flakes and Rosemary-Sage Salad Dressing or vinaigrette of choice.
Whole Roasted Chicken
- whole chicken
- garlic head, halved
- 2 lemons, 1 for the chicken and the other for seasoning
- thyme
- rosemary
- chicken stock
- flour
- butter
- salt
Stuff the chicken with garlic, lemon, thyme and rosemary. Season heavily with salt and pepper. Bake at 450 F until the skin is brown; reduce the temperature to 350 F. Cook chicken until its internal temperature is 157 F. Let the chicken rest for 15 minutes before carving. Make a pan sauce with the drippings. Add some chicken stock; simmer. Add a little flour to thicken the pan sauce. Add butter; season with lemon and salt.
