74 AUGUST 2019
medium. Simmer, stirring occasionally,
until liquid is slightly thickened (bub-
bles will get larger as sauce reduces),
about 5 minutes. Remove from heat;
remove and discard bay leaves, tarragon
sprigs, and thyme sprigs. Place mush-
room mixture in a blender, and process
until smooth, about 1 minute, stopping
to scrape down sides as needed. Spoon
pureed chanterelle sauce into a small
saucepan. Set aside.- Preheat a gas grill to medium-high
(400°F to 450°F) on one side, or push
hot coals to one side of a charcoal grill.
Place chicken, breast side down, on a
cutting board. Using poultry shears,
cut along both sides of backbone, sep-
arating backbone from chicken;
remove backbone. (Discard or reserve
for stock.) Turn chicken breast side up.
Press firmly against breastbone until it
cracks. Tuck wing tips under wings.
Rub chicken with 1 tablespoon garlic
oil. Place chicken, breast side down, on
oiled grates over lit side of grill. Grill,
covered, rotating chicken occasionally
and flipping once to color evenly, until
chicken is lightly browned, about 15
minutes. Move chicken to unlit side of
grill, breast side up. Grill, covered, until
a thermometer inserted in thickest
part of breast registers 155°F, 20 to 25
minutes. Transfer chicken to a work
surface, and tent with aluminum foil. - Increase grill heat or add coals as
necessary to bring heat to high (450°F
to 500°F). Toss together 1 tablespoon
garlic oil, 1 teaspoon salt, and remain-
ing half of chanterelles in a large bowl.
Toss together nectarines, remaining 1
tablespoon garlic oil, and remaining^1 / 2
teaspoon salt in a medium bowl. Place
chanterelles on oiled grates (or place
in a grill basket) over lit side of grill,
and grill, turning often, until mush-
rooms are tender and browned in
spots, 4 to 8 minutes, removing mush-
rooms from grill as they finish cooking.
Transfer mushrooms to a medium
bowl, and toss with lemon juice and
remaining 4 thyme sprigs. Season with
salt to taste. Place nectarines, cut
sides down, on oiled grates over lit side
of grill, and grill, uncovered, until
slightly softened, about 2 minutes per
side. Remove from grill. - Reheat chanterelle sauce over
medium, stirring occasionally, and
spread on a large serving platter. Cut
chicken into 8 pieces, and place on
platter. Add grilled nectarines and
chanterelles, spooning mushroom liq-
uid from bowl over platter. Garnish with
chives, nasturtium leaves, and bronze
fennel fronds.
Bacony Fingerling Potato
and Spring Onion Salad
PHOTO P. 70
ACTIVE 50 MIN; TOTAL 1 HR 5 MIN
SERVES 6Bacon fat is used to season the potatoes
and dressing for a thoroughly rich and
smoky salad. The small potatoes and
onions char quickly while retaining their
moisture, contributing a delicious texture
to the dish. Cook the bacon and potatoes
ahead of time for a salad that’s easy to
assemble by the grill.21 /^2 lb. fingerling potatoes
3 Tbsp. kosher salt, divided
1 lb. spring onions, green parts
removed, bulbs halved lengthwise
1 lb. thick-cut bacon slices, cut into(^1) / 4 -inch pieces
(^1) / (^2) tsp. black pepper
(^1) / 2 cup loosely packed fresh flat-leaf
parsley leaves
(^1) / 4 cup finely chopped fresh chives
(^1) / (^4) cup fresh lemon juice (from 2
lemons)
2 Tbsp. whole-grain mustard
(^1) / 2 tsp. hot sauce (optional)
(^1) / (^4) cup sour cream
2 Tbsp. fresh dill sprigs
- Place potatoes in a large pot and add
cool water to cover by 1 inch. Add 2 table-
spoons salt; bring to a boil over high. Cook
until just fork-tender, about 15 minutes.
Drain and let cool to room temperature.
Cut potatoes in half lengthwise; place in a
large bowl with onions. - While potatoes cool, cook bacon in a
large skillet over medium-high, stirring
often, until crispy, about 12 minutes.
Remove bacon with a slotted spoon, and
drain on a plate lined with paper towels.
Reserve 5 tablespoons bacon drippings. - Toss potatoes and onions with 3 table-
spoons reserved bacon drippings. Sprin-
kle with pepper and 1^1 / 2 teaspoons salt;
toss to coat. - Preheat grill to very high (500°F and
up). Place potatoes and onions in a grill
basket, and grill, uncovered, until lightly
charred, about 3 minutes per side.
Remove from heat. Pull onion halves into
individual petals; place in a large bowl.
Add grilled potatoes, cooked bacon, pars-
ley, and chives, and gently toss. Stir
together lemon juice, mustard, 2 table-
spoons reserved bacon drippings,
remaining 1^1 / 2 teaspoons salt, and hot
sauce, if using. Pour over potato mixture,
and fold gently to combine. Transfer to a
serving platter. Top with dollops of sour
cream and dill sprigs.
Warm Crab in Garlic Cream
with Charred Broccoli
TOTAL 50 MIN; SERVES 6Best-quality jumbo lump crabmeat shines
in this luxurious appetizer. Warming the
crab gently in garlic-infused cream
ensures it remains tender and juicy and
doesn’t overcook. Chef Langhorne uses
an open-fire hearth at The Dabney to lend
a rich, smoky flavor to his dishes; getting a
good char on the broccoli is the key to rep-
licating that flavor at home.2 medium-size broccoli heads (about
13 /^4 lb.), woody ends trimmed
3 Tbsp. canola oil or other neutral oil(^1) / 4 cup fresh lemon juice (from 2
lemons)
2 Tbsp. benne seeds (such as Anson
Mills) or sesame seeds, toasted
11 / 2 Tbsp. Garlic Oil (recipe p. 73) or
extra-virgin olive oil
11 / 2 tsp. kosher salt, divided
2 cups heavy cream
(^1) / 2 tsp. grated garlic
1 lb. fresh jumbo lump crabmeat,
drained and picked over
2 Tbsp. Chive Oil (recipe p. 96)
1 large lemon
Fresh lemon verbena or lemon balm
leaves and chopped fresh chives,
for garnish
- Preheat grill to very high (500°F and
up). Cut broccoli into^1 / 2 -inch-thick steaks;
lightly brush with canola oil. Place broc-
coli steaks on oiled grates; grill, uncov-
ered, turning occasionally, until deeply
charred in spots, about 20 minutes.
Remove from grill; let cool 5 minutes.
Finely chop charred broccoli florets. Stir
together 3 cups broccoli, lemon juice,
benne seeds, garlic oil, and 1 teaspoon
salt in a medium bowl; set aside. (Reserve
extra broccoli for another use.) - Bring cream to a boil in a large skillet
over high. Reduce heat to medium, and
simmer, whisking often, until cream is
reduced and thickened enough to coat
the back of a spoon, 6 to 8 minutes.
Remove from heat, and stir in garlic. Add
crab and remaining^1 / 2 teaspoon salt, and
return to medium. Cook, stirring gently,
until warmed through, about 2 minutes. - To serve, spoon crab mixture into 6
shallow bowls. Top evenly with broccoli
mixture, and drizzle each with 1 teaspoon
chive oil. Grate lemon zest over bowls.
Garnish with lemon verbena and chopped
chives. Cut zested lemon into wedges,
and serve.
NOTE In lieu of grilling, broccoli may be
oiled and roasted on a rimmed baking
sheet at 500°F for 15 minutes.