THE VILLAGE VOICE

HERB~SKEWERED GARLIC LEMON PRAWNS ~ Luscious lemon, garlic and herbs ... as good as it gets! 24 peeled, deveined and uncooked Prawns 5-6 cloves minced garlic 1/2 cup Chardonnay 1/4 cup extra-virgin olive oil 2 tsp. Worcestershire sauce 1 large bunch chopped fresh basil 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme freshly ground black pepper to taste juice and zest of 2 lemons Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours. Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay . (4 servings) _____________ SPRING RISOTTO 6 cups organic chicken broth or low-sodium vegetable stock 1/4 cup extra-virgin olive oil 1 finely chopped Vidalia or sweet onion 2 cups arborio rice 1 lb. trimmed asparagus sliced diagonally 4 diagon...

"Poultry is for the cook what canvas is for the painter." ~ Brillat - Savarin ( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin ) _____________________ FORTY-CLOVE GARLIC CHICKEN ~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy , The Garlic Capital of the World -- " ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers) === 1 plump chicken (a capon would be lovely) rinsed & patted dry 40 cloves of garlic 1/4 cup extra-virgin olive oil 4 stalks of celery and leaves 1 bunch of minced parsley 1 Tbsp. thyme 1 Tbsp. rosemary 1 lemon 2 bay leaves 1/2 cup dry white wine 1/4 cup vermouth coarse salt & freshly cracked pepper Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt ...