photo by:Mark Boughton Photography
Dinner on the Deck
Bring out the grill. Grab your tongs. Grilling season is here.
The Day Before:
- Marinate chicken in refrigerator.
- Make Sesame Noodles with Shredded Vegetables.
- Prepare basting sauce for chicken. Set aside.
- Trim asparagus. Wrap prosciutto or country ham around spears to form bundles. Refrigerate until time to grill.
- Make Strawberry Pie (and hide in the back of your refrigerator to keep eager tasters away).
- Prepare flavored butter for corn.
- Remove silks from ears of corn, replace husks, and place in a large bowl of water to soak.
- Prepare grill.
- Grill chicken (20 to 25 minutes). Tent with foil and set aside.
- Grill corn (25 minutes).
- Grill asparagus (5 minutes).
Marinated Lemon Chicken Breasts
Photography: Mark Boughton, Styling: Teresa Blackburn
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Ingredients
3 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
1 teaspoon salt, divided
¾ teaspoon coarsely ground black pepper, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
Instructions
1 tablespoon canola oil
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons finely grated lemon rind
1 teaspoon salt, divided
¾ teaspoon coarsely ground black pepper, divided
4 (14-ounce) bone-in chicken breasts, cut in half crosswise
½ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons honey mustard
1. Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1⁄4 teaspoon pepper and 1⁄2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours.
2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Nutritional Information
2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, "Your Table is Ready," May 2008.
Per serving: 130 calories, 7g fat, 35mg chol., 14g prot., 3g carbs., 0g fiber, 330mg sodium.
Sesame Noodles with Shredded Vegetables
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Ingredients
6 tablespoons toasted sesame oil
3 tablespoons tahini (sesame seed paste) or creamy peanut buter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1½ teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1½ cups chopped red bell pepper (about 1 large pepper)
1 (10-ounce) package dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
Instructions
3 tablespoons tahini (sesame seed paste) or creamy peanut buter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced peeled fresh ginger
1½ teaspoons sugar
1 teaspoon chile oil
1 large carrot, peeled and coarsely grated
1 large cucumber, peeled, seeded and chopped
1½ cups chopped red bell pepper (about 1 large pepper)
1 (10-ounce) package dried udon noodles or whole-wheat spaghetti, cooked, drained and rinsed in cool water
4 green onions, thinly sliced
1. Whisk sesame oil and next 6 ingredients (sesame oil through chile oil) in a large bowl.
2. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table is Ready," May 2008.
Nutritional Information
2. Add remaining ingredients; toss well to coat. Cover and refrigerate up to 3 days. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining," Your Table is Ready," May 2008.
Per serving: 280 calories, 15g fat, 0mg chol., 7g prot., 31g carbs., 4g fiber, 160mg sodium.
Fresh Strawberry Pie
Mark Boughton
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Ingredients
1 1/3 cups finely crushed vanilla wafers (about 42)
2 tablespoons sugar
1/2 teaspoon vanilla extract
5 tablespoons melted unsalted butter
8 cups hulled strawberries, divided
2 tablespoons water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped cream (optional)
Instructions
2 tablespoons sugar
1/2 teaspoon vanilla extract
5 tablespoons melted unsalted butter
8 cups hulled strawberries, divided
2 tablespoons water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped cream (optional)
1. Preheat oven to 350F. Combine wafer crumbs, sugar, vanilla and butter; press into a 9-inch pie dish. Bake for 10 minutes or until set and barely beginning to brown. Cool.
2. Quarter 2 cups strawberries and combine with 2 tablespoons water in a medium saucepan. Bring to a boil over high heat while mashing strawberries. Cook about 2 minutes or until very juicy. Push mashed berries through a sieve, pressing with a spoon and discarding solids that remain. Measure juice and add water to measure 1 cup.
3. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute or until translucent. Remove from heat and stir in vanilla.
4. Place 1/3 of the remaining berries in pie shell; drizzle with 1/3 of glaze. Repeat twice. Chill 2 hours or until set. Serve cold with whipped cream, if desired. Serves 8.
"Relish the Season," May 2006.
Nutritional Information
2. Quarter 2 cups strawberries and combine with 2 tablespoons water in a medium saucepan. Bring to a boil over high heat while mashing strawberries. Cook about 2 minutes or until very juicy. Push mashed berries through a sieve, pressing with a spoon and discarding solids that remain. Measure juice and add water to measure 1 cup.
3. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute or until translucent. Remove from heat and stir in vanilla.
4. Place 1/3 of the remaining berries in pie shell; drizzle with 1/3 of glaze. Repeat twice. Chill 2 hours or until set. Serve cold with whipped cream, if desired. Serves 8.
"Relish the Season," May 2006.
Per serving: 310 calories, 11g fat, 3g prot., 56g carbs., 7g fiber, 70mg sodium.
Grilled Corn with Chipotle Butter and Cheese
Photographer: Mark Boughton; Styling: Teresa Blackburn
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Ingredients
8 ears corn
2 tablespoons butter, room temperature
3 teaspoons grated lime rind (about 3 limes)
2 tablespoons fresh lime juice
1 teaspoon chipotle chili powder
1/4 cup grated Parmigiano-Reggiano
Instructions
2 tablespoons butter, room temperature
3 teaspoons grated lime rind (about 3 limes)
2 tablespoons fresh lime juice
1 teaspoon chipotle chili powder
1/4 cup grated Parmigiano-Reggiano
1. Remove silks from corn, leaving husks attached at the bottom. Enclose corn with husks. Soak in a large bowl of water about 1 hour.
2. Prepare grill.
3. Combine butter, lime rind and juice, and chipotle chili powder. Place corn on grill rack coated with cooking spray. Grill 20 to 25 minutes, turning frequently, until tender. Remove husks. Rub with butter mixture and sprinkle with cheese. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Prepare grill.
3. Combine butter, lime rind and juice, and chipotle chili powder. Place corn on grill rack coated with cooking spray. Grill 20 to 25 minutes, turning frequently, until tender. Remove husks. Rub with butter mixture and sprinkle with cheese. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per serving: 190 calories, 7g fat, 10mg chol., 6g prot., 26g carbs., 7g fiber, 70mg sodium.
Prosciutto-Wrapped Asparagus Bundles
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1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1 (3-ounce) package thinly sliced prosciutto di Parma or country ham
Instructions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Coarsely ground black pepper
1 (3-ounce) package thinly sliced prosciutto di Parma or country ham
1. Prepare grill.
2. Toss asparagus with oil, salt and pepper. Wrap 2 or 3 asparagus spears with a slice of prosciutto to form a bundle. Repeat with remaining asparagus and prosciutto. Place on grill rack coated with cooking spray. Grill about 5 minutes, turning once. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Nutritional Information
2. Toss asparagus with oil, salt and pepper. Wrap 2 or 3 asparagus spears with a slice of prosciutto to form a bundle. Repeat with remaining asparagus and prosciutto. Place on grill rack coated with cooking spray. Grill about 5 minutes, turning once. Serves 8.
Recipe by Morgan Jarrett, Relish Cooking Out, "Country Couture Cookout," Sept. 2008.
Per serving: 50 calories, 3g fat, 10mg chol., 4g prot., 2g carbs., 1g fiber, 360mg sodium.
first appeared: 5/10/2009
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