Recipes

Both Marko and Cassidy have grown up cooking with our families, later in life Cassidy continued cooking in catering kitchens while living in Santa Barbara and finally at the Santa Barbara City College Cooking program where she earned a personal chef certificate. Below are some of our favorite recipes (This is a work in progress so be on the look out for new recipes!).

 

But first a few helpful videos on how to break down a chicken!

How should I defrost my Motley Crew Ranch meats you ask? The simplest way is to let it defrost overnight or up to 3 days in your refrigerator. If you are in a hurry though you can fill your sink with cold water until the package of meat is completely submerged. If it is bobbing to the surface you can weigh it down with a plate or pot. Check it every hour or so to see how much it has defrosted, do not leave for more than 4 hours, you want the water in the sink to be painfully cold still!

Chicken

 

Grilled Chicken with Chimichurri

This was adapted from a recipe by the chef at the Alisal Guest Ranch (Anthony Endy)!

Ingredients

CHICKEN ("DRY BRINE") 

  • zest of 1 orange + 4 tablespoons of juice  

  • zest of 1 lemon + 1 tablespoon of juice 

  • 1 Tbs dried chiles de árbol  

  • 1/4 cup chopped flat-leaf parsley 

  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme  

  • 1 tsp fresh rosemary chopped, or 1/2 tsp dried 

  • 2 medium garlic cloves, smashed 

  • 2 tablespoons kosher salt 

  • 1/2 teaspoon black peppercorns

  • 4 Tbsp olive oil 

  • 1 (4-pound) whole chicken, split in half, quartered or spatchcocked

CHIMICHURRI

  • 1 cup extra-virgin olive oil 

  • 1 bunch fresh cilantro, stems removed and discarded 

  • 1/2 bunch fresh flat-leaf parsley, stems removed and discarded 

  • 3 tablespoons minced garlic 

  • 3 tablespoons fresh lemon juice (from 2 lemons) 

  • 3 tablespoons finely chopped shallot (from 1 medium shallot) 

  • 2 1/4 teaspoons fresh oregano leaves 

  • 1 1/2 teaspoon kosher salt 

  • 1 1/2 teaspoons balsamic vinegar 

  • 1 teaspoon crushed chile de árbol or other dried red chile flakes 

SPICE BLEND

  • 5 teaspoons paprika 

  • 4 teaspoons kosher salt 

  • 1 tablespoon ancho chile powder 

  • 2 teaspoons dried Mexican oregano 

  • 1 teaspoon chipotle chile powder 

Directions

Prep the chicken

  • Step 1

    Combine citrus zest, juice, olive oil, herbs, garlic, salt and pepper in a food processor, blender or mortar and pedestal, grind to rough paste (add more orange juice if its a little too dry). Rub mixture all over both sides of the chicken, cover and refrigerate 24 hours.

Make the chimichurri

  • Step 2

    Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the chimichurri

  • Step 3

    Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend

  • Step 4

    Stir together all spice blend ingredients in a small bowl until combined. Set aside.

  • Step 5

    Prep your charcoal or gas grill (goal temp is medium-low [300°F to 350°F]. Remove chicken from fridge; wash off marinade with cold water, and pat chicken dry.

  • Step 6

    Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

  • Step 7

    Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.

Rabbit

Coming Soon!