Chicken Souvlaki

I've been learning more and more about Greek cuisine and try to incorporate it more in my summer meals. A good Greek salad is so refreshing on a hot summer day!  And Chicken Souvlaki on skewers is so easy to make.  The leftovers work well tossed in a salad the next day too!

INGREDIENTS

1 cup olive oil

1/4 cup lemon juice

1 tsp salt

2 tsp dried oregano

1 tsp ground black pepper

10 cloves of garlic, chopped

4 large boneless chicken breasts, cut into 1 inch pieces

Metal or bamboo skewers

PREPARATION

• Place all ingredients except for chicken in a non-metallic container - I usually use a large Glad ware or Tupperware container with a lid.  Mix well.

• Add chicken and toss.  Cover with lid and place in refrigerator overnight or 8 hours minimum.  Try to mix the chicken at least once during the marinating process.

• If using wooden or bamboo skewers, soak for at least 30 minutes in water.

• Place chicken on skewers, about 6 pieces each.

• Place on grill at medium heat and cook about 4 minutes per side or until done.

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Barbecue Baked Beans: Part Three - The Beans!

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]

This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.

I have adapted the original recipe for several reasons. First, I was unhappy with the "mismatch" between the amount of barbecue sauce needed: the recipe called for 1 cup of Barbecue Sauce. If I made a double batch, I'd always have 1 cup left over. So the recipe below is actually a triple batch of the original. Second, the original recipe called for too much water. Each time my beans were way too watery which I can't stand. When you place them on your plate, they shouldn't be running into your cole slaw juice or your hamburger bun.

INGREDIENTS

1 large green pepper, cut into 1/4” pieces

6 drained 15 oz cans or 11 cups drained cooked beans – pinto, navy or great northern

3 cups barbeque sauce

6 tbsp brown sugar

1/2 cup water

3 tbsp Worcestershire sauce

Bacon (optional)

PREPARATION

1. Preheat oven to 375 degrees.

2. In a 13 x 9 x 2" baking dish, place peppers, beans, brown sugar, barbecue sauce and water. Mix well.

3. Drizzle Worcestershire sauce on top.

4. Place strips of bacon across the top of the beans.

5. Bake until top is glazed looking and browned, the beans start to peek up from the liquid and the liquid is bubbling vigorously around the edges, about 60 minutes. Let cool slightly before serving. Serves 12 normal people, 6 of my family members.

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Barbecue Baked Beans: Part Two - Barbecue Sauce

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]

This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.

This recipe makes about 3 cups of Barbecue Sauce. If you like a sauce with some zip and vinegar, more like a Kansas City sauce but not as sour a a North Carolina sauce, this is the one for you. Besides being used in the bean recipe, this sauce is perfectly respectable for ribs or chicken.

INGREDIENTS

2 cups ketchup

2/3 cup dark brown sugar

3/4 cup water

4 cloves garlic, peeled and finely chopped

1/4 cup Worcestershire sauce

2-3 tbsp cider vinegar

2 tsp barbecue spice

1/2 tsp ground black pepper

Salt

PREPARATION

1. Put ketchup, sugar, garlic, water, Worcestershire, vinegar, barbecue spice and pepper into a small heavy-bottomed saucepan and stir until well combined.

2. Season with salt to taste.

3. Simmer over medium-low heat, and maintain a gentle simmer for 30 minutes.

4. If not using sauce right away, allow to cool, then store in a clean jar, tightly sealed, in the refrigerator for up to 1 month.

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Turkey Burgers

Our good friend Erica was over for dinner last night. She's the type of friend who feels comfortable calling up on Sunday and saying, "What night are you making Turkey Burgers this week," as a form of invitation. That's how I like my women, sweet but not subtle.

This is a recipe I developed on my own once I knew I had to eliminate saturated fats from my diet. Instead of making hamburgers with ground beef, I wanted a tasty yet juicy recipe that used ground turkey.

Ingredients:

1 package ground turkey meat (1 - 1.5 lbs)
1 egg
1/2 cup seasoned bread crumbs
1/2 cup minced onion
1 tsp poultry seasoning
1 tsp olive or vegetable oil
1/2 tsp salt
1/2 tsp black pepper

Instructions:

1. Place all ingredients in a large bowl. Mix with hands until combined. Form into 4 or 5 patties.

2. Place on electric grill (like the George Foreman Grill) or non-stick frying pan over medium heat.

3. Cook for 9 minutes. If using frying pan, flip burgers after 5 minutes.

Photo: from PETA - People Eating Tasty Animals, Paul Peracchia, Flickr

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Figs with Prosciutto and Goat Cheese

I often use this dish as a summer appetizer when figs start to appear in the produce and farmers markets from Northern California, usually in July or August. These little nuggets are great for a wine country picnic and can be served warm or at room temperature.

Ingredients:

12 black mission figs, ripe
1 lb. prosciutto, sliced thin
4 oz. mild white goat cheese or cream cheese*

Note: For the cheese I use a new product from the makers of Jarlsberg called SnoFrisk - it is a cream cheese that is 80% goat milk and 20% cream - this takes the bitter edge off of the goat flavor.)

Instructions:

1. Preheat broiler.

2. Remove stems from figs. Slice figs in half vertically. You should have 24 pieces.

3. Spread a small dab of cheese (1/2 tsp.) on each fig.

4. Remove prosciutto slices from wrapping. Slice each in half vertically. It is okay if slices fall apart - they can still be used.

5. Cover each fig with a long strip of prosciutto by rolling tightly.

6. Place on non-oiled broiler pan. Place in broiler - no more than 2 minutes - to crisp. You want to heat the figs so that the prosciutto releases flavor and juices.

Serving: This dish serves 4 as a generous appetizer and goes great with wine and cheese. You may also skewer the figs and place on a grill instead of broiling.

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Marinated Grilled Boneless Leg of Lamb

I stumbled upon this recipe several years ago - it was called "Leg of Lamb for a Crowd." They key is to marinate the butterflied (boneless) leg of lamb in a non-reactive (non-metal) bowl overnight. The best way to prepare this dish is to grill it and serve with grilled vegetables. This has been our traditional Easter dish for several years now and the marinade works well with boneless pork roast as well. This was also one of my mother's favorite dishes and she'd have me make this when I flew in from California.

I also remember one time when I made this back home and I couldn't find a leg of lamb that wasn't butterflied (basically removing the bone). So I figured I could do it myself! Well after I cut a finger pretty badly and passed out on the kitchen floor, I vowed never again to butterfly lamb myself. That's what butchers are for!

Ingredients:

1 large boneless leg of lamb (6 lbs), and outer fat removed
1 cup olive oil
1 cup vegetable oil
1 tbsp paprika
1 tbsp soy sauce
1 tbsp Worchestershire sauce
Juice of 2 lemons
1 tbsp salt
1 tbsp ground pepper
1 bunch fresh tarragon, chopped (3-4 tbsp total)
10 cloves garlic, chopped
Vegetables for roasting/grilling (peppers, onions, portabello mushrooms, tomatoes)
4 tbsp butter

Instructions:

1. Combine oils, spices, lemon juice, tarragon and garlic in a non-reactive (glass or plastic) bowl.

2. Place lamb in bowl and coat with the marinade. Wrap with plastic wrap (not metallic) and place in refrigerator overnight. Turn at least once.

3. When ready to grill, remove lamb and drain on a rack to let marinade drain off.

4. While lamb is draining, grill whole vegetables and then remove skins which may be black. Place vegetables on serving platter and keep warm in the oven.

5. Place lamb on grill - it may produce flames due to oil content of marinade - grill for approximately 15 to 20 minutes per side - you may want to turn often, after 5 minutes per side.

6. In small saucepan, melt butter with about 3 tbsp of remaining marinade. Bring to boil and remove from heat. Pour over vegetables.

7. Carve thin slices and serve on platter with roasted or grilled vegetables.

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