Grilled Chicken With Edamame Skordalia Recipes

GRILLED CHICKEN WITH EDAMAME SKORDALIA

Steps:

• Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
• Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
• Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
• Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
• Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

GRILLED LAMB WITH LIMA BEAN SKORDALIA

Steps:

• FOR LAMB: Puree first 6 ingredients in blender or processor.
• Score large muscles of lamb to form even thickness.
• Rub yogurt mixture over lamb.
• Transfer to shallow dish. Cover and chill overnight.
• FOR SKORDALIA: Place beans in processor.
• With machine running, add garlic through feed tube and chop.
• Gradually add oil and puree, scraping down sides as needed.
• Season to taste with lemon juice, salt and pepper.
• Stir in parsley.
• (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler.
• Season lamb with salt and pepper.
• Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes.
• Cut lamb against grain into thin slices.
• Serve lamb with skordalia and bread.

CHICKEN SALAD WITH SKORDALIA

Steps:

• Soak bread in milk or stock. Put walnuts, garlic and salt in processor. Pulse to grind coarsely. Squeeze most of the liquid from bread; reserve liquid. Add bread to container, along with oil. Process until combined. Add reserved milk or stock until mixture has the consistency of mayonnaise. Add pepper, along with chili powder or paprika. Bind chicken with sauce. Stir in 2/3 cup cilantro. Garnish with rest.