Memorial Day Barbeque

On the Menu:

Grilled Chicken with Avocado Salsa

Lime-Cilantro Quinoa Salad

Strawberry Spinach Salad

Fresh Cut Watermelon

Grilled Chicken with Avocado Salsa

I make this rub and keep it in a tightly lidded glass container in my pantry to use as needed.  It's a great spice mixture to have on hand.  Try it on chicken, fish, beef, or pork.  For best flavor, rub it on the meat the night before, but in a pinch, you can apply it just before the BBQ.

Rub:
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons ground ancho chile
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Chicken:

If chicken breast is too thick, pound it to thin it for even cooking.  Rub chicken with spice mixture.  Let it sit in the refrigerator over night if possible.  Prepare Grill.  Grill chicken 6 minutes on each side or until done.  For additional flavor, place some applewood chips in a foil bowl, and place on the hot grill while grilling the meat.  Close the BBQ lid to keep in some of the smoked flavor.  Remove chicken from grill, top with avocado salsa.

Avocado Salsa:

1 cup diced roma tomatoes

2 tablespoons finely chopped red onion

2 teaspoons fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground black pepper

1 avocado, peeled and finely chopped

Combine all salsa ingredients in a bowl.  Toss.  Serve over chicken.

Cilantro-Lime Quinoa Salad

Salad: 

3 cups cooked quinoa (1 cup dry cooked with 2 cups chicken broth)

1 cup black beans

1/4 cup chopped cilantro

1 red bell pepper, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon dijon mustard

2 garlic cloves, minced

1/8 teaspoon salt

Toss all salad ingredients together in a bowl.  In a separate small bowl, stir together all dressing ingredients.  Drizzle dressing over quinoa mixture.  Serve immediately or refrigerate for later use.

Strawberry & Spinach Salad

Salad ingredients:
Fresh sliced Strawberries
Fresh baby spinach
chopped walnuts, toasted

Poppy Seed Dressing:
1/2 cup oil
1/4 cup sugar
1/4 cup apple cider vinegar
2 tablespoons minced onion
2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon worcestershire

Toss all salad ingredients in a large bowl.  For dressing, combine all dressing ingredients in a blender.  Process until smooth.  Drizzle dressing on salad.  Save leftover dressing in refrigerator for a later use.

Entertaining Menu

This is a fabulous entertaining menu for a large group! It is flavorful, relatively easy to prepare and presents beautifully. We prepared and served 60-70 servings for an elegant Christmas Dinner just last week.

Appetizer:
Bruschetta with Sliced Baguettes

Main Menu:
Roasted Chicken with Capers, Olives and Plums
Rosemary Roasted Red Poatoes
Mixed Spring Greens with Cucumber, Carrots and Onions
Homemade salad dressings: vinaigrette & creamy buttermilk

Dessert: (we were outside at this point)
Hot Chocolate and Wasail
Biscotti

The flavors in this dish are rich and elegant, yet it is easy to prepare: all the prep work for the chicken is done the previous day, and left to marinate overnight... making the day of your party more relaxing. AND if you are scared of the dried plums... please don't be! After roasting with all the other ingredients they meld in graceously and add the perfect touch to the dish. If your guest don't want to try them... they can just scoot them aside (as a garnish) and still enjoy the rest of the dish. The chicken comes out moist and flavorful, the roasted plums are smooth in your mouth, and the olives and capers lend that earthy note that balances it all out. The sauce is so delicious that you'll want some bread on the side to soak up the last drops on your plate.

Chicken with Capers, Olives and Plums

adapted from The Silver Palate Cookbook (Marbella Chicken)

This recipe can be made with all breast, all thighs and legs, or a mixture of the three, depending on your taste preferences and budget. Serve it with the rosemary roasted red potatoes or something that can soak up the sauce like polenta, orzo, angel hair pasta, or mashed potatoes.

1 (12-ounce) package pitted, bite-size dried plums
1 (4 ounce) jar capers
1 (0.5-ounce) bottle dried oregano
6 bay leaves
1 garlic bulb, minced (about 1 tablespoon)
1 1/2 cups pimento-stuffed olives
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon coarse sea salt
2 teaspoons pepper
8 pounds mixed chicken pieces
½ cup brown sugar
1 cup dry white wine (or substitute: ½ c white grape juice and ½ c chicken broth)
Garnish each plate with a sprig of parsley

Combine first 10 ingredients in a large bowl. Add chicken pieces, turning to coat well; cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
Arrange chicken in a single layer in one sheet pan or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine (or wine substitute) around pieces.
Bake at 350° for 50 minutes to 1 hour, basting frequently. When done, it should be between 170-180 degrees and the juices should run clear.
Remove chicken, dried plums, olives, and capers from the sheet pan and place into a serving dish. Drizzle with pan juices. Garnish with parsley.

Rosemary Roasted Red Potatoes

2 tablespoons olive oil
3 pounds small red potatoes, quartered into ½ inch pieces (about 8 cups)
2 garlic cloves minced (or 2 tsp bottled minced garlic)
2 tablespoon fresh rosemary, minced
1 tsp salt
½ tsp ground black pepper

Preheat oven to 425 degrees. Toss potatoes, oil, garlic and rosemary on a rimmed metal baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 35 minutes.

Tomato Bruschetta

I really love this bruschetta. You can make it the day before, and let it sit in the fridge so that the flavors mary well. It is best served with warmed Naan bread for dipping, but the traditional sliced baguette works well too. Be sure to consistantly petite-dice the tomatoes. It really makes a difference in presentation and with the ease of scooping it up on your bread. Best served at room temperature.

I made some and took it with us on our last camping trip. It was the perfect "sit around the campfire" snack. If you do this, wrap your Naan bread in foil and toss it on to hot coals in your fire pit for a few minutes until warmed.

Next time I make it I will have to take some pictures!

6 roma tomatoes, petite chopped

1/2 c sundried tomatoes, packed in oil, chopped
2-3 cloves minced garlic
2-3 Tablespoons olive oil
4 teaspoons balsamic vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c finely chopped red onion

Combine all the ingredients. It is best if it can sit in the fridge for at least a few hours or over night.

Vinaigrette
Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Spinach and Orange Salad

If you haven't started making your own salad dressings.... it's time to start! It's quick, and it's easy. Try it out and you'll never go back. Watch for more of my favorite salads and dressing recipes to come.



Spinach and Orange Salad

Vinaigrette:
2 tablespoons sugar
1 1/2 tablespoons minced sweet onions
3 tablespoons rice vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Salad:
3 cups orange sections (about 3 large oranges)
6 cups torn leafy green lettuces (your choice)
3 cups baby spinach leaves
1 cup thinly sliced red onion

To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare salad, combine orange sections, spinach and lettuce in a large bowl. Add onion. Pour vinaigrette over salad mixture; toss gently to coat.

Fresh Fruit Salad with Honey Ginger Lime Dressing

This is a light and refreshing way to dress up a fruit salad. The lime and ginger in the dressing add pizazz but don't overpower the natural flavors of the ripened fruit. Use this recipe for an easy side dish or a nutritious dessert, either way, you can't loose.

Fresh Fruit Salad with Honey Ginger Lime Dressing
1 tablespoon fresh lime juice
1 1/2 tablespoons honey
1/4 teaspoon minced peeled fresh ginger
2 cups sliced peeled peaches (about 2)
1 cup strawberries, quartered
1 cup seedless red grapes,

Combine first 3 ingredients in a small bowl; stir with a whisk.
Combine peaches, strawberries, and grapes in a bowl. Drizzle juice mixture over fruit mixture; toss gently to coat. Chill at least 1 hour.

Balsamic-Lime Grilled Peaches and Pork with Baby Spinach

Grilled peaches with meat? Really? Yes! Try it and you will love it! This recipe is fresh, easy and tasty. The sweetness of the grilled peaches is balanced out well with the tart lime-vinegar dressing. If the dressing is too tart for you, add some olive oil to the mix. This recipe would also be good with grilled chicken. For the kids: omit the dressing and serve the peaches, pork, and spinach (with ranch) separately-- and they may be more apt to enjoy it. Grilled asparagus and crusty whole-grain rolls would finish off the meal well. If you need something more hardy, add a baked potato on the side.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
6 cups baby spinach
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle baby spinach with reserved 1 tablespoon juice mixture, tossing to coat. Divide spinach evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.