Argentinian Feast

Roasted Vegetables

White Bean Salad

Roasted Chicken

During the Labor Day weekend we celebrated my Mom's Birthday and because she does SO much for us we wanted to throw her a delicious Argentinian feast. We all decided to bring a dish and because my dad wanted to get some empanadas from an Argentinian bakery I decided to plan my menu around them.

Argentina is know for their grilled roasted flavors so no matter what I decided the base has to be that smokey-herby signature flavor. After looking for some recipes I went with a white bean and roasted vegetable salad and my juicy herb grilled chicken with roasted finger potatoes. Here are the recipes:

White Bean Salad with Roasted Vegetables

Ingredients
2 cans white beans, rinsed and drained

1 bag of mixed greens.
1/2 cup small diced roasted red pepper
1/2 cup small roasted baby heirloom tomatoes
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh parsley

Dressing

1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil

1 shallot

1 lemons (zest & juice)
kosher salt, and fresh ground black pepper to taste

Directions

1. In a cookie sheet roast bell peppers and baby heirloom tomatoes at 350 degrees for 15 minutes. Once finish let it cool before combine.
2. In a medium bowl, combine beans, peppers, tomatoes, and mixed greens.
3. In a small Tupperware or jar (with a lid), combine garlic, shallot, oregano, parsley, lemon zest, lemon juice, vinegar, olive oil, salt and pepper. Cover with lid and shake well.
4. Pour dressing over beans. Eat immediately, or store covered, in the fridge for later.

Perfect Roast Chicken

Ingredients:
1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup , or canned low-sodium chicken broth, skimmed of fat Homemade Chicken Stock

Directions:

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
5. Garnish with roasted finger potatoes and roasted red onions (350 degrees for 15 minutes), mint and lemon wedges.

images via: hayanarts 

recipe via: chicken by martha stewart