Hello and welcome! I am proud to introduce to you my new column, The Flavor Chronicle. My name is Mitch L. Mariani II and some of you may remember me from my former column, Mixed Grill. This is another food column and I will continue to write about grilling and barbecue, but only seasonally. In The Flavor Chronicle, I have the unlimited culinary world open and unbounded. As my culinary interests go far beyond the grill, I’m very excited for all the possibilities.
I’m considering a number of subjects for future columns. For instance, my next column will be the first holiday edition. I will share a personal story or two, plus wonderful seasonal beverage recipes, including my very decadent hot chocolate. I am always attempting to “reverse engineer” many foods I enjoy. These successes – and yes, some failures – will be featured too. I also look forward to writing about Food Days. What are Food Days, you ask? Well, a Food Day is where you plan a visit or vacation around food in the area.
Also, I want to hear from you. Do you have any ideas or subjects you are
curious about? If so, please contact me at [email protected].
This week’s recipe may be slightly familiar. When I was writing Mixed Grill, I shared a secret recipe for a lemon juice marinade called Amogio. This sauce was the ticket to my second television appearance. I entered the “KTEH Cooks with Garlic” cooking contest and received third place in the public online votes. This secured a place for me to cook live on the air. Since I couldn’t grill in the studio and the recipe would become their property, the original method and ingredients were adjusted.
One self-indulging note before the recipe: Happy 95th birthday, Grandma!
Roasted Chicken Amogio
Serves 4
• 3 to 4 pounds chicken, washed and patted dry (A whole cut chicken cut into individual pieces or favorite parts may be used)
• 1/3 cup fresh lemon juice
• 1/4 cup wine vinegar
• 8-10 cloves of garlic, peeled
• 2 teaspoons salt
• 1 teaspoon pepper
• 2/3 cup olive oil
• 1 rounded, packed tablespoon fresh oregano
• 1 rounded, packed tablespoon fresh rosemary
Step 1: Add the lemon juice, vinegar, garlic, salt and pepper to a blender or food processor. Cover the blender or food processor with its lid and pulse five or six times until the garlic is chopped and incorporated into the liquid mixture.
Step 2: With the blender or food processor on, continuously add the olive oil to the mixture at a slow stream. Add the fresh oregano and rosemary and pulse the blender or food processor until the herbs are chopped, but not puréed.
Step 3: Pour the amogio into a large ceramic or glass baking pan.
Step 4: Add the chicken pieces to the baking pan with the sauce and toss until each piece is well coated. Cover and refrigerate for at least two hours, but preferably overnight. Toss the pieces in the sauce every so often.
Step 5: Preheat the oven to 350 degrees Fahrenheit with the oven rack in the upper middle position of the oven. Redistribute the chicken in the amogio sauce and arrange the pieces with the skin side down.
Step 6: Place the chicken in the oven for 20 minutes. After 20 minutes, redistribute the chicken, but this time, with the skin side up. Continue roasting for an additional 20 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Reset the oven temperature to the “broil” setting and broil the chicken until the skin has become browned and crisp. Rest the chicken for at least five to seven minutes to allow the chicken to redistribute the juices. Arrange the chicken on a serving platter and serve with the pan juices.
