Celebrating Dodie’s Retirement
Friday, Saturday, Sunday – November 18, 19, 20
1 (31/2 pound)chicken, flattened
1/3 cup olive oil
2 tsp grated lemon zest(2 lemons)
1/3 cup freshly squeezed lemon juice
1 tblsp minced garlic(3 cloves)
1 tblsp minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side.
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 tsp pepper in a ceramic or glass dish just large enough to hold the flattened chicken. Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
When ready to grill, prepare a hot charcoal fire on one side of a grill(or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12-15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Jarva Cakes are the perfect treat to eat all by yourself or share with a loved one. Each new flavor is put through rigorous testing to ensure the highest quality flavor profiles and ingredients. The cakes are paired with a handmade chocolate ganache infused not only with flavor but also with love and care.
Jarva Cakes was Established in 2013 by the mother-daughter team, Michelle and Sydney Shields. We currently are home-based and located in beautiful Lyman, Maine. Our handcrafted product cures anytime cravings for warm chocolatey bliss. By utilizing rationed portions, we control the calories and maximize tastiness. Our secret cake recipe allows one to enjoy an instant lava cake for approx. 210 calories per serving.
The idea for single portion chocolate cake stemmed from a constant demand for sweets within our home. Michelle’s husband, Dean, has little restraint when it comes to portion control. When cake is available he has no limits and ends up consuming the entire thing in one sitting. Jarva Cakes allow Dean to indulge in his cravings without sacrificing his tastebuds but limiting guilt in his gut. Now if we could only get him to eat one at a time!
Introducing a greener cutting board. Although all Epicurean® cutting boards are made with Eco Select paper, our new line of Recycled Cutting Boards raises the bar. These surfaces are the perfect fit for the environmentally conscious epicure. As the name suggests, the recycled cutting boards are made with 100% recycled paper. These Recycled cutting boards boast most of the features of other Epicurean® products including stain and heat resistance, knife kindliness, and the ability to wash in the dishwasher. The Recycled cutting boards feature a modern design with a squared silhouette.
2 large ripe mangoes
1 medium hothouse cucumber, cut into quarter-inch dice
2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice
1 medium red onion, peeled and cut into quarter-ince dice
1/3 cup coarsely chopped fresh cilantro
2-3 serrano chiles, minced
fresh lime juice to taste
Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.
In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.
Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.