Grilled Coriander Pepper Poussins With Leeks And Fennel Recipes

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

GRILLED HERBED POUSSINS

Steps:

• Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
• Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

GRILLED CORIANDER-PEPPER POUSSINS WITH LEEKS AND FENNEL

Steps:

• For the Poussins: Toast coriander seeds in a dry skillet over medium-high heat for 2 minutes, shaking skillet occasionally. Crush coriander seeds, and combine with peppercorns and cilantro.
• Whisk together oil, citrus zests and juices, bay leaves, salt, and 2 teaspoons coriander mixture in a nonreactive bowl. Rub over poussins. Cover, and refrigerate overnight. (Reserve remaining coriander mixture, refrigerated, for another use.)
• Make the Vegetables: Place a steamer basket in a large pot filled with 2 inches water. Bring to a boil. Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
• Meanwhile, heat butter in a skillet over medium-high heat. Add leeks and fennel, and cook until just softened, about 8 minutes. Reduce heat to medium-low. Cover, and cook until completely tender but not caramelized, about 30 minutes.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Remove poussins from marinade, and pat dry. Season with salt and pepper. Grill poussins, flipping once, until skin is golden brown and a meat thermometer inserted into the thickest part (avoiding the bone) registers 165 degrees, about 12 minutes per side. Grill the artichokes until warmed through, about 5 minutes. Grill the lemon halves, cut sides down, until marked, about 5 minutes.
• Arrange poussins and artichokes on top of leeks and fennel. Garnish with fennel fronds, lemons, and bay leaves.