Leftover Oven-Roasted Chicken and Summer Tomatoes

Here is what Ample Bites does with leftover oven-roasted chicken and plump, juicy summer tomatoes.

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Chicken Salad-Stuffed Tomatoes
(Mark Kelly, 2013)

Serves 4

1 ½ cups leftover oven-roasted chicken, chopped into ¼” dice
½ jalapeno, seeded and finely diced
¼ red pepper, seeded and finely diced
2 green onions, green and pale green parts, chopped
1 Tbsp stone-ground mustard
2-3 Tbsp mayonnaise (to taste)
Kosher salt
Freshly ground black pepper
4 large, fresh tomatoes with tops removed and seeds and pulp scooped out

To make chicken salad: Combine the chicken, jalapeno, red pepper, green onions, mustard and mayonnaise in a medium-sized bowl and fold together. Season with salt and pepper. Refrigerate for at least an hour to allow the flavors to meld.

To serve: Fill each tomato to the top plus a tablespoon or two extra and place the tomatoes on a bead off lettuce. Season with salt and pepper.

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Oven-Roasted Pesto Chicken with Mustard-Parmesan New Potatoes

Oven-Roasted Pesto Chicken with Mustard-Parmesan New Potatoes is the perfect dish to make for a Sunday afternoon as the sultry days of Summer fade into the inevitable, crisp Fall. Use your summer bounty of basil to prepare your pesto ahead of time. You can even freeze the pesto and thaw it when needed.

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Oven-Roasted Pesto Chicken with Mustard-Parmesan New Potatoes
(Mark Kelly, 2013)

Serves 6 to 10

Pesto
3 large handfuls fresh basil
2 cloves garlic
2 Tbsp extra-virgin olive oil
2 Tbsp Parmesan cheese, finely shredded
1 Tbsp pine nuts
Kosher salt

Chicken
1 7 to 8 pound whole chicken, including neck, heart, liver and gizzards
Extra-virgin olive oil
2 large sprigs fresh rosemary
2 lemons, quartered
1 cup dry white wine
16 large cloves garlic, peeled and whole, divided
Kosher salt
Freshly ground black pepper

Mustard-Parmesan New Potatoes
2 pounds small new potatoes, halved
3 Tbsp Dijon mustard
1 Tbsp extra-virgin olive oil
2 Tbsp Parmesan cheese, finely shredded
Kosher salt
Freshly ground black pepper

To make pesto: Put pine nuts and garlic in food processor and pulse until minced. Add the basil, cheese and oil and process until pureed. Season with salt and pepper and set aside.

Preheat oven to 425F.

Pull the skin away from the breasts of the chicken and slide the pesto under the skin using a soupspoon until all of the pesto is used. Place 8 garlic cloves and the lemon quarters in the chicken cavity. Brush the whole exterior of the chicken with oil and season with salt and pepper.

Place the chicken on its side on a rack in a roasting pan and bake for 15 minutes. Turn the chicken over to the other side and bake for another 15 minutes.

Meanwhile, thread the liver, heart, and gizzards on a skewer. Brush the skewered meats and neck with oil and season with salt and pepper.

Reduce the oven temperture to 350F.

Reposition the chicken breast side up in the rack. Cover the wing tips with foil to protect them from burning. Place the skewered meats and neck in the rack with the chicken. Place the remaining garlic cloves and rosemary on the bottom of the roasting pan with the wine.

Return the chicken to the oven another 1 ½ to 1 ¾ hours or until the chicken is cooked and the juices run clear. Remove to a cutting board and let stand for 15 to 20 minutes before carving.

Preheat a second oven to 350F (or, allow extra baking time for the chicken, place the prepared potatoes in the same oven).

To make the potatoes: Place the halved potatoes in a large bowl. Add the mustard and olive oil and toss until the potatoes are coated. Season the potatoes with salt and pepper. Spread the potatoes on a foil-lined, rimmed baking sheet and bake for 45 minutes until the potatoes are softening and the mustard coating is beginning to brown. For remaining 15 minutes of baking time, sprinkle the potatoes with the Parmesan cheese. Serve warm

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Southwestern Grilled Salmon with Ancho-Tomato Relish

Southwestern Grilled Salmon with Ancho-Tomato Relish incorporates a crema-based marinade with Southwestern herbs and spices along with sweet, juice summer tomatoes in the relish.

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Southwestern Grilled Salmon with Ancho-Tomato Relish
(Adapted from recipe courtesy of Bobby Flay’s Barbecue Addiction, 2013)

Serves 4

1 cup crema or sour cream
3 garlic cloves, minced
2 tsp lime zest
2 Tbsp fresh lime juice
1 Tbsp ancho chile powder
2 tsp ground coriander
1 tsp cumin
¼ tsp turmeric
¼ tsp chile powder
4 (8-ounce) salmon fillets, skin on
2 Tbsp canola oil
Kosher salt
Freshly ground black pepper
Chopped green onion for garnish
1 lime, quartered

For Ancho-Tomato Relish
2 dried ancho chiles
2 Tbsp canola oil
1 small red onion, finely chopped
1 garlic clove, finely chopped
5 plum tomatoes, seeded and diced
1 tsp dried oregano
2 tsp honey
Kosher salt
Freshly ground black pepper
3 green onions chopped, green and pale green parts only

Whisk together crema and herbs and spices. Place the salmon fillets in a shallow pan and coat the fish with the crema marinade. Cover and refrigerate for up to an hour.

While the salmon is marinating, soak the dried chiles in hot water for 30 minutes. Drain the water reserving about ¼ cup. Remove the stems and seeds. Puree the peppers with the reserved soaking liquid in a food processor.

Heat oil in a medium saucepan. Add the onion and cook until softened. Add the garlic and cook for 30 seconds more. Add the chile puree and bring to a boil. Add the tomatoes and oregano and cook until softened, about 10 minutes. Stir in the honey and season with salt and pepper. Remove the relish from the heat and fold in the green onions.

Heat grill to high for direct grilling.

Remove the salmon from the marinade and wipe away excess marinade. Brush the salmon with oil and season with salt and pepper. Grill until golden brown and cooked through.

Remove the salmon to serving plates and squeeze fresh lime over each piece and serve with the Ancho-Tomato Relish

Bake for 20 minutes, or until the tomatoes are soft and the Cojita cheese is melted and beginning to brown.

Allow to cool for about 5 minutes before cutting and serving.

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Summer Tomato Pie

Ample Bites used some frozen puff pastry from last Winter and some luscious fresh Summer tomatoes to create this Tomato Pie.

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Tomato Pie
(Mark Kelly, 2013)

Serves 8

1 package puff pastry, thawed and rolled (about 12” x 24” total)
3 large tomatoes, sliced less than ¼-inch-thick, ends discarded
2 large eggs
3 Tbsp fat-free milk
½ cup shredded smoked mozzarella
½ cup shredded provolone
¼ cup Cojita cheese
6 large fresh basil leaves, torn
2 large shallots, sliced very thin
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat oven to 400F.

Heat a small skillet over medium heat. Add 1 tablespoon olive oil. When the oil is shimmering add the shallots and cook, stirring occasionally until the shallots are soft and beginning to brown. Set aside.

With the puff pastry, form two square “bowls” by folding the edges up and then pierce the pastry all over with a fork. Place the pastry on a Silpat or parchment paper-lined rimmed baking sheet. Bake for 12 – 15 minutes until golden brown and beginning to firm. Remove the pastry crusts to a cooling rack.

In a medium-sized bowl, lightly beat eggs and milk. Season with salt and pepper. Add the mozzarella and provolone and mix to combine.

Place the pastry bowls on a rimmed baking sheet. Spread equal portions of the egg-cheese mixture over each bowl. Place half of the torn basil and half of the shallots on each. Top each bowl with a single layer of the tomato slices. Sprinkle the tomatoes with the Cojita cheese.

Bake for 20 minutes, or until the tomatoes are soft and the Cojita cheese is melted and beginning to brown.

Allow to cool for about 5 minutes before cutting and serving.

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Grilled Peach Salad

Grilled Peach Salad uses the bounties of summer to create a unique salad. In this dish fresh peaches and herbs are combined with creamy, salty blue cheese. The peaches are slightly caramelized and warm after a few minutes on the grill and toasted Panko breadcrumbs give the salad a pleasant crunch.

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Grilled Peach Salad
(Mark Kelly, 2013)

Serves 4

1 Tbsp unsalted butter
½ cup Panko bread crumbs
½ tsp dried thyme
½ tsp dried basil
½ tsp dried rosemary
5 Tbsp extra-virgin olive oil
4 ripe peaches, pitted and quartered
1 small head radicchio, halved, cored and separated into leaves
Kosher salt
Freshly ground black pepper
2 Tbsp apple cider vinegar
2 Tbsp honey
¼ cup part-skim ricotta cheese
4 ounces blue cheese, crumbled
8 paper-thin slices prosciutto, torn

In a large skillet over medium heat, melt the butter. Add the breadcrumbs, stir to coat with the butter and sauté until golden brown, 3 to 5 minutes. Stir in the herbs, then remove from the heat and set aside.

Heat grill to medium-high for direct-heat cooking. Rub the grill rack with oil.

In a bowl, combine the peach quarters, radicchio leaves, 2 tablespoons of olive oil, salt and pepper and toss to coat. Grill, turning as needed, until the peaches have begun to soften and nicely grill-marked and the radicchio is wilted, about 5 minutes. Transfer to a plate and set aside.

In a large bowl, whisk together the remaining 3 tablespoons of oil, vinegar, honey and salt and pepper to taste. Add the grilled peaches and radicchio. Add the ricotta a bit at a time. Toss to mix well. Arrange the salad on a serving plate with the peaches on top of the radicchio leaves. Garnish with the torn prosciutto, toasted bread crumbs, and blue cheese crumbles and serve immediately.

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Mustard-Seared Tuna with Shallot Cream and Eggplant Relish

Mustard-Seared Tuna with Shallot Cream and Eggplant Relish is an elegant dish that is very easy to prepare. This dish requires very little advanced preparation making it a good choice for a quick weeknight meal.

Good quality tuna steaks are the key ingredient in this recipe. Sushi-grade tuna steaks about 1 1/4 to 1 1/2-inch-thick are recommended.

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The Eggplant Relish is best when served warm but it can be made ahead of time and refrigerated for up to three days. Eggplant Relish is a salty side dish that also works well with chicken or pork.

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Mustard-Seared Tuna with Shallot Cream
(Adapted from recipe courtesy of Food & Wine Magazine, August 2010)

Serves 4

Shallot Cream:
6 medium shallots, unpeeled
1/3 cup heavy cream
1 tsp fresh lemon juice
1 tsp Dijon mustard
¼ tsp thyme leaves
Kosher salt
Freshly ground black pepper

Tuna:
1 Tbsp extra-virgin olive oil
1 Tbsp drained capers
4 6-ounce tuna steaks
Kosher salt
Freshly ground black pepper
4 tsp Dijon mustard

To make the shallot cream: Preheat oven to 350F. Arrange the shallots on a foil-lined baking sheet and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard, and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.

To prepare the tuna: Preheat oven to 350F. In a large, ovenproof, non-stick skillet, heat the oil. Add the capers and cook over medium-high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna on both sides with salt and pepper and spread with mustard. Heat the oil in the skillet until shimmering. Add the tuna and cook over high heat for 2 minutes. Transfer the skillet to the oven and bake for 3 to 4 more minutes for medium-rare.

Transfer the tuna to serving plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers over the sauce. Serve immediately.

An excellent accompaniment to this dish is Eggplant Relish – see recipe below.

Eggplant Relish
(Adapted from recipe courtesy of Food & Wine Magazine, August 2010)

Serves 4

3 Tbsp extra-virgin olive oil
1 large eggplant (1 ¼ pounds total), peeled and cut into ¼-inch dice
2 garlic cloves, minced
1 medium shallot, cut into 1/4-inch dice
1 large celery rib, cut into ¼-inch dice
1 large plum tomato, cut into ¼-inch dice
6 pitted Kalamata olives, minced
2 Tbsp finely chopped basil
2 tsp fresh lemon juice
¼ tsp fennel seeds, chopped
Kosher salt
Freshly ground black pepper

In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the eggplant and cook, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer to a bowl.

Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic, shallot and celery and cook over medium-high heat, stirring often, until the shallot is softened, about 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, lemon juice, and fennel seeds. Stir gently. Season the relish with salt and pepper and serve warm.

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Cauliflower Steaks with Smoked Mozzarella and Tomato Vinaigrette

Cauliflower Steaks with Smoked Mozzarella and Tomato Vinaigrette are a great side dish to serve with any grilled meat, poultry or fish. The caramelized char of the grilled cauliflower is accented by the citrusy sweetness of the Tomato Vinaigrette.

Provolone or Asiago cheese can be substituted for the smoked mozzarella.

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Cauliflower Steaks with Smoked Mozzarella and Tomato Vinaigrette
(Adapted from recipe courtesy of Real Food magazine, Summer 2013)

Serves 4

1 large head cauliflower, leaves trimmed and base of stem removed
5 Tbsp extra-virgin olive oil
4 Tbsp fresh lemon juice
1 tsp dried oregano
2 cloves garlic, finely minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 ripe plum tomatoes, seeded and chopped
3 ounces smoked mozzarella, sliced into thin slivers

Place whole cauliflower rounded side up and cut down through to create four 3/4-inch to 1-inch-thick “steaks”. PLace on a platter.

In a large bowl, combine the oil, lemon juice, oregano, garlic, salt and pepper and whisk to blend. Add the chopped tomatoes and set aside.

Heat grill for medium direct cooking. Brush the cauliflower with olive oil. Grill the cauliflower covered for a total of 10 minutes flipping half way through. Place the cheese on the “steaks” for the final 2 minutes of grilling.

To serve place the “steaks” on a serving platter and spoon the Tomato Vinaigrette over and around the cauliflower.

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Grilled Chicken with Five-Herb Aioli

Grilled Chicken with Five-Herb Aioli is a classic simple and flavorful summer dish. A little advance preparation including an overnight soak in a Buttermilk Brine, a 4-hour marinade, and blending and chilling the aioli, will reduce the actual cooking time to less than a half hour at the grill.

The Buttermilk Brine can, and should, be used with any grilled or roasted chicken or turkey recipe. Different herbs or spices can be added to the tailor the brine to the flavor of the final recipe.

The five herbs, flat-leaf parsley, basil, chive, thyme and rosemary, are present in the marinade and, of course, in the aioli that is served with chicken.

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Grilled Chicken with Five-Herb Aioli
(Mark Kelly, 2013)

Serves 6 to 8

Buttermilk Brine

1 quart buttermilk
4 tsp Kosher salt
2 tsp freshly ground black pepper

Combine the ingredients in a large zip-top plastic bag. Add the chicken and refrigerate overnight. Drain brine and pat the chicken dry before preparing to cook.

3 large bone-in chicken breasts with skin and fat removed
5 bone-in chicken thighs with skin and fat removed
1/2 cup flat-leaf parsley
1/2 cup fresh basil leaves
1/2 cup fresh chives, chopped
2 Tbsp minced jalapeno
1 Tbsp minced thyme
1 Tbsp minced rosemary
1 Tbsp minced garlic
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup mayonnaise
1 Tbsp fresh lemon juice
Grilled bread or crostini for serving

In a food processor, combine the herbs, jalapeno, garlic and a pinch of salt. Pulse until the herbs are finely chopped. Add the oil a couple of tablespoons at a time and pulse to combine.

Pour half of the herb-oil marinade in a large zip-top bag and add the chicken. Refrigerate for at least 4 hours. Add the mayonnaise and lemon juice to the remaining herb-oil in the food processor and pulse to combine. Refrigerate the Five Herb Aioli until 30 minutes before serving.

Heat grill to medium for indirect grilling.

Grill the chicken until lightly charred and an instant-read thermometer reads 170F, about 35 minutes. Remove and let the chicken rest 5 minutes before serving. Serve with the aioli and grilled bread or crostini.

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