Rao’s famous lemon chicken

Pollo al limone is a classic dish I grew up with.Sadly,my mom’s recipe was lost during a storm that flooded our basement when we had just ,moved into our home.Luckily,years later,I came across this amazing recipe from the famous Rao’s restaurant in east harlen NY,it is a small,whole in the wall restaurant,where you have to wait a life time for a reservation,sadly never had the luck. This recipe is so simple to prepare,yet so delicious.Love it served with a simple spinach and tomato salad,some classic roasted potatoes and,ofcourse,crusty bread to mop up the sauce.

Serves 6

Photograph by Rahul Mahtani

2  2  1/2 to 3 pound broiling chickens,halved

1/4 cup chopped parsley

Lemon sauce

To attain maxium heat,preheat broiler for at least 15 minutes before using.

Broil chicken halves,turning once,for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with fork.

remove chicken from broiler,leaving broiler on.Using a very sharp knife,cut each half into about 6 pieces(leg,thigh,wing,3 small breast pieces).

Place chicken on a baking sheet with sides,of a size that can fit into the broiler.Pour Lemon sauce over the chicken and toss to coat well.

Return to broiler and broil for 3 minutes.Turn each piece and broil for an additional minute.

Remove from broiler and portion each chicken onto each of 6 warm serving plates.

Pour sauce into heavy saucepan.Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

LEMON SAUCE2 cups lemon juice (Please use freshly squeezed,it really makes a difference)

1 cup olive oil

1 tablespoon red wine vinegar

1  1/2 tsp minced garlic

1/2 tsp dried oregano ( I use fresh Greek oregano in the summer,about 1 T)

Salt and pepper to taste

Combine all ingredients together and whisk .Cover and refigerate until ready to use.Whisk vigorously before using.


Easy grilled mint shrimp

These shrimp are as great to look at as to taste.Whenever the weather turns warmer we chose to grill,its easy clean up it the greatest incentive. I typically marinade these shrimp at least 1/2 an hour before grilling but no more than 1 hour.You could use either shelled or unshelled shrimp,but,I always find the shrimp to retain more moisture when grilled shell on.

1  1/2 lb  shell on jumbo shrimp (unshelled shrimp would be about 1  1/4 lb)

1/4 cup minced fresh mint leaves

1 to 2 serrano chillis,minced

4 cloves garlic,minced

juice of 1/2 small lime

1/2 teaspoon lemon pepper or white pepper

salt to taste

zest of 1 lime

1/8 cup canola oil.

Combine all ingredients together,except for shrimp, in a food processor to blend well.

Place shrimp in a plastic resealable bag and pour marinade over. Seal bag and gently massage marinade on to shrimp, making sure each piece is coated. Refrigerate for 1/2 hour.

Heat grill to medium hot. Grill shrimp about 2 minutes per side, DO NOT OVER COOK.

Place on serving dish and squeeze lemon or lime  before serving.