Butterflied Chicken with Lemon & Fennel

By: The Food Hunter

An delicious and healthy weeknight dinner the entire family will love. This butterflied chicken is perfect for those that want to eat healthy but just don't want to fuss over meals.

Don't fret about have to butterfly the chicken. It is easy enough to do using kitchen shears, or you can always have the butcher do it for you.

Butterflied Chicken with Lemon & Fennel
 Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)

1 whole chicken, about 4 lb. (2 kg), butterflied
1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1 tsp. crushed fennel seeds
1 lemon, halved
Kosher salt and freshly ground pepper
8 garlic cloves

Preheat an oven to 450°F (230°C).

If the giblets are in the chicken cavity, remove them and reserve for another use or discard. Lay the chicken skin side up in a roasting pan large enough to hold it comfortably. In a small bowl, whisk together the olive oil and fennel seeds. Rub the chicken all over with the oil mixture. Squeeze 1 lemon half over the chicken and sprinkle with 1 tsp. salt and several grinds of pepper. Cut the remaining lemon half into small pieces and sprinkle them over and around the chicken along with the garlic cloves.

Roast the chicken for 20 minutes. Reduce the heat to 400°F (200°C) and roast until the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 170°F (77°C), about 40 minutes longer. Transfer to a carving board and let rest for 10 minutes.

To serve, using clean poultry shears or a chef’s knife, cut the chicken into 10 serving pieces (2 legs, 2 thighs, 2 wings and 4 breast pieces). Transfer to a warmed serving platter and spoon the pan juices, including the garlic and lemon pieces, over the chicken. Serve immediately. Serves 4.

Lavender Chill Cocktail

By: The Food Hunter

Our holiday celebration would not be complete without exquisitely crafted cocktails.  The Botanist Gin, made with 22 hand-foraged botanicals from Islay, makes it easy to create a unique beverage.

Mixed with homemade cold brew and lavender syrup the Lavender Chill is something I could sip on all afternoon.

Lavender Chills

·         1.5oz The Botanist Gin

·         1.5oz Cold Brew

·         .5oz Lavender Syrup

·         2oz Tonic Water

Pour The Botanist Gin, Cold Brew and Lavender syrup into cocktail shaker. Shake and strain over ice into a Highball glass. Top with Tonic Water.

To make Lavender “Tea” Syrup - 1:1 sugar to water. Bring to Boil, turn off, add lavender and let sit for 10 minutes to infuse lavender. Serve when cooled.

Bacon & Honey Wrapped Brussels Sprouts

By: The Food Hunter


How do you make Brussels sprouts taste extra delicious? The easiest, tastiest and best way to enjoy Brussels sprouts is to wrap them in bacon and drizzle them with honey. Trust me, this recipe will make Brussels sprout fans out of the finickiest eater.

Bacon & Honey Wrapped Brussels Sprouts
makes 24 pieces

12 Brussels sprouts, trimmed and halved lengthwise

salt and freshly ground pepper
6 slices of bacon
honey

1. Preheat the oven to 400°F. Season the Brussels sprouts with salt and pepper.
2. Using a pair of kitchen scissors, cut each piece of bacon in half length wise discarding the fattier half. Cut the remaining meaty bacon into smaller pieces.
3. Securely wrap each sprout half in a bacon strip and place it, seam side down, on a foil-lined baking sheet.
4. Bake until the bacon is crisp and the Brussels sprouts are fork tender, 30 to 40 minutes. Drizzle the bacon-wrapped Brussels sprouts with honey and serve warm.

Cointreau Ginger Snap

 By: The Food Hunter

I know it is only November but I'm thinking ahead to long winter nights by the fire sipping a cocktail. The Cointreau Ginger Snap is a delicious libation that can be enjoyed all season long. Featuring hints of orange, cinnamon and muddled ginger, it's a warming winter drink you don't want to miss.

Cointreau Ginger Snap

2 oz Cointreau
1 oz Fresh Lime Juice
0.25 oz Cinnamon Syrup
2 Slices Muddled Ginger (quarter sized)
2 Dashes Angostura Bitters
1 Egg White (optional)

Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass. Garnish with two slices of candied ginger.

My Top 3 San Diego Dining Options

By: The Food Hunter

 This experience was provided complimentary, all opinions are my own.

While there are plenty of restaurants worth exploring in San Diego, below are a three I found extremely delicious and worth a visit.


Waterbar

Located along the ocean-front boardwalk in Pacific Beach, Waterbar offers creative seafood dishes innovative cocktails, and amazing views. It's a lovely spot to enjoy a romantic dinner or to share a bite with friends.

Some menu highlights include: Scallop Ceviche served with a lime and serrano broth and the trio of black sesame crusted Ahi tuna sliders served with pineapple and cucumber salsa on soft Hawaiian rolls.

With just the right amount of heat, Chef Steven Lona's Seafood Pozole, is incredible and should also not be missed.

The Fig Tree Cafe

The Fig Tree Café, in Pacific Beach, offers diners a delightful breakfast/brunch spot in a renovated cottage. Guests can enjoy traditional breakfast items along with scrambles, benedicts and the most amazing french toast stuffed with ricotta and fig jam.

Be sure to order a coffee flight which includes a taste of their Mexican Mocha, Cafe Latte, and Cappuccino. The flight is a great way to get your early morning coffee fix while enjoying an assortment of flavors.


Farmer's Table

Enjoy locally sourced ingredients and innovative twists on Italian family recipes at Farmer's Table. The large Italian Market establishment offers diners lots of cozy seating options, both indoor and outdoor,  to enhance your dining experience. While everything we ate here was fabulous two items not to be missed on the menu include the pan seared Yellowtail, which is sourced locally, and the Duck Gnocchi served with duck confit.

I would highly recommend adding all 3 of these dining establishments to your list of "must try" in San Diego!