In the spirit of the summer and since I have no new pictures, I have decided to post a few grilling recipes that we are going to try.
BBQ Brined Chicken
3-4 Boneless, Skinless Chicken breasts
1 C. brown sugar
1/4 C. kosher salt
2 T. black peppercorns
1 T. crushed red pepper flakes
2 bay leaves
3 C. hot water
4 C. cold water
2 lemons, sliced
1 onion, sliced
2 cloves garlic, crushed
Barbeque sauce
Lemon wedges and rosemary sprigs
In a container large enough to hold brine, whisk together sugar, salt, peppercorns, red pepper flakes and bay leaves. Add hot water, stirring until sugar and salt dissolve. Stir in cold water. Add lemon slices, onion and garlic.
Add chicken to brine and immerse completely. Cover and refrigerate for 3 hours. Remove chicken and drain well. Discard brine.
Prepare preheated grill by oiling grates. Place chicken on grill skin side down. Cook, turning frequently, for about 15 to 20 minutes per side or until done. Remove to a platter and serve garnished with lemon wedges and fresh rosemary sprigs and barbecue sauce, if desired.
Grilled Vegetables with Balsamic and Olive Oil
1 pound medium-thick asparagus
3 red bell peppers, cut in half, stemmed and seeded
2 yellow squash, cut diagonally into ½- to ¾-inch slices
2 zucchini, cut diagonally into ½-inch slices
12 cremini mushrooms
12 green onions
About 4 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
¾ teaspoon kosher salt (divided)
½ teaspoon pepper
1 teaspoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary
Snap off ends of asparagus and wash well. If very sandy, let soak for a few minutes in cold water, agitating slightly. Drain, rinse and repeat if necessary. Wrap in paper towels and set aside.
Cut each bell pepper half into quarters and set aside. Prepare yellow squash and zucchini; set aside. Wipe mushrooms with damp paper towel, trim stem ends and cut each in half. Trim and discard ends from green onions. Rinse well and pat dry.
Whisk together 2 tablespoons olive oil with balsamic vinegar, ½ teaspoon salt and a little pepper; set aside. Brush vegetables with remaining olive oil and sprinkle with remaining salt and pepper.
Prepare charcoal or gas grill for medium-high heat, or preheat ridged grill pan for 5 minutes on medium-high. Working in batches, grill vegetables until tender and lightly charred all over, about 8 to 10 minutes for bell peppers, yellow squash and zucchini; 5 to 10 minutes for asparagus; 5 to 7 minutes for mushrooms; and 4 to 5 minutes for green onions.
Arrange on platter, sprinkle with herbs and drizzle with dressing. Serve warm or at room temperature.
Makes 6 to 8 servings
