Herb Grilled Capon, Blueberry Salsa
Sitting at the computer one evening some weeks back and catching up on some news a Headline caught my eye, something like ‘Let’s just stop already it on the grill stuff for Dad’s on Father’s Day.’ So I read it out loud, enough for those on the first floor to hear.
The response from the Dad in our house was to immediately shoot up from his office seat remarking in a very nervous sort of tone ‘But that’s what I really want, Grill Stuff.’
I could feel a relieved hush from the other side of the room as my eldest, Sooky the Stylist, had already planned a new grill follow- up to last years Smoker. Dad was quite keen to give a go on the newest version of the egg shaped grill for barbecuing as this year’s Father’s Day gift.
Now we might all generally agree that Dad’s sometimes have selective hearing, and this point the announcement had hit the blinking red flash, select to hear, button.
Having a fashion maven daughter, Dad was likely immediately terrorized on the idea of a trendy wrapped designer wallet or pair of shoes instead of his dream grill, and this was more than enough to even interrupt him from watching the Phillies game just to set the point clear. I clicked out of the article.
Egg style grill secured, the same as last year, after receiving one of his favorite gifts of all time, the Smoker, Dad then immediately made a visit to the butcher to check out the meat selection and scheme out the plan for the following day.
One of the day’s choice selection was a 6 pound Capon. Now a capon is not a pigeon, just to set the record straight, as I do know some who used to believe such on what is an appreciated succulent prize treasured in many parts of Europe though not commonly available here except through a private butcher.
A capon is a castrated rooster and relieved of its frustrations is less hyper active and aggressive, thus much more tender with generous flesh and ample breast meat as compared to a gamier taste produced by the un-castrated rooster.
After a lovely day picking blueberries out at Terhune Farms in Princeton, New Jersey last week a fresh Blueberry Salsa was definitely on the menu agenda.
On Sunday dinner the following day Dad was ready and eager firing up his new egg style grill, that ‘grilling’ gift he really did want the most for Father’s Day, and to begin grilled capon, Herb Grilled Capon, Blueberry Salsa.
- For the Capon:
- 6 pound capon
- 1 tablespoon olive oil
- 1 lemon, cut in half
- 6 sage leaves
- 6 lemon balm leaves
- 3-4 six- inch branches fresh rosemary
- 10 thyme branches
- coarse kosher salt
- cracked black pepper
- For the Blueberry Salsa:
- 2 cups blueberries, washed, picked through and pulled of any stems
- 2 nectarines, stone removed, cubed
- 1 small red onion, chopped
- 1 cucumber, sliced in half lengthwise, seeds removed, sliced into lengthwise strips, chopped
- 1 long red hot pepper, seeds removed, chopped fine
- 1 jalapeno, seeded, chopped fine
- 3-4 tablespoons fresh chopped cilantro
- 1 lime, seeded, juiced
- 1 tablespoon cider vinegar
- small pinch of coarse kosher salt
- For the Capon: Preheat Grill. Place the lemon halves and lemon balm leaves into the cavity of the capon. Tuck the sage leaves underneath the skin of the Capon. Rub olive oil all over, sprinkle with coarse kosher salt and pepper, set onto a salted pizza stone or grill tray, cover all over with the fresh herbs. Set capon onto grill, cover and maintain grill temperature for around 3 to 3 1/2 hours depending on type of grill and ability to maintain heat temperature. Capon is done when the juices run clear. Tent for ten minutes before slicing
- Preparing the Blueberry Salsa: In a glass bowl stir together the fruits and vegetables, pour in the lime juice and cider vinegar, blend to combine. Sprinkle with salt, check seasoning, adjust to taste. Arrange on top of finished grilled capon.