In this week's column, we've chosen to include recipes from a summer dinner typical of ones we serve. Either of the entrees works well with the side dishes, but we frequently prepare two main dishes when we are serving guests. Both the chicken and pork are marinated ahead and placed on skewers prior to grilling. If you choose to use bamboo skewers, soak them in water for at least 30 minutes before adding the meat. The shredded zucchini is an excellent and quick side dish. It is quite good either with or without the optional cream. We have chosen to use tomatoes stuffed with chilled couscous rather than a salad and suggest finishing the meal with either sorbet or fresh fruit.

 

MARINATED CHICKEN STRIPS

Ingredients:

1 1/2 lbs boneless chicken breast, cut into 3" strips


1/2 cup vinegar (equal parts red wine and white wine)
1 TBS vegetable oil
1 TBS Worcestershire sauce
1 TBS chili powder
1 tsp red pepper flakes
1/2 tsp salt
Freshly ground black pepper

Ingredients for Dipping Sauce:

1 cup plain yogurt, drained for 3 hours
1/2 tsp cumin
1 clove garlic, minced or pressed
3/4 tsp fresh lemon juice

Mix marinade in plastic freezer bag placed inside bowl. Add chicken strips, mix thoroughly and refrigerate 4-6 hours, turning occasionally. Mix all ingredients for dipping sauce and refrigerate at least 30 minutes. Prior to serving, thread chicken onto skewers (reserving marinade) and place on charcoal grill over indirect heat. Basting every two-three minutes with marinade, cook for a total of 14-16 minutes, turning twice during cooking. Serve with dipping sauce. 4 servings.

 

MARINATED PORK KEBABS

Ingredients:

2 lbs boneless pork, cut into 1 1/2" cubes


1/2 cup vegetable oil
1/4 cup red wine vinegar
1 onion, thinly sliced
3 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp salt
1/2 tsp freshly ground pepper

Ingredients for Dipping Sauce:

1 cucumber, peeled, seeded and coarsely grated
1 tsp salt
3/4 cup plain yogurt
1/2 cup sour cream
1 clove garlic, minced or pressed
1/2 tsp fresh lemon juice
1 TBS fresh dill, chopped
Salt and freshly ground pepper to taste

Combine all ingredients for marinade in plastic freezer bag placed inside bowl. Add pork and mix well. Refrigerate overnight, mixing occasionally. Dipping sauce: Place grated cucumber in colander and sprinkle with salt. Drain 30-60 minutes. Rinse thoroughly and pat dry with paper towels. Mix with remaining sauce ingredients and refrigerate at least one hour. Makes 1 1/4 cups. Thread pork on skewers, reserving marinade. Sear pork over direct heat. Remove to indirect heat and cook 12-20 minutes, turning and basting frequently. Serve with dipping sauce. 6 servings.

 

SHREDDED ZUCCHINI SAUTE

Ingredients:

4-6 medium zucchini
2 TBS olive oil
1/4 tsp nutmeg
1/3 cup heavy cream (optional)

Just before serving, wash zucchini and remove ends (do not peel). Coarsely grate zucchini and squeeze out all liquid. Heat oil in large skillet over medium-high heat. Saute zucchini, stirring for 3-5 minutes. Add nutmeg and mix thoroughly. If desired, add cream after 3 minutes and continue cooking additional two minutes until liquid is slightly reduced. 4-6 servings.

 

TOMATOES FILLED WITH COUSCOUS

Ingredients:

6 ripe tomatoes
1 10 oz box couscous
2 1/4 cups chicken broth
1/3 cup toasted pine nuts (or toasted sesame seeds)
1/3 cup basil, stemmed and cut into strips
1/2 cup olive oil
1/4 cup balsamic vinegar

Cut core from tomatoes and remove pulp. Invert tomatoes on paper towels and drain for 30-45 minutes. Place chicken broth in saucepan and bring to boil. Add couscous, cover pan, remove from heat and let stand 5 minutes. Place couscous in bowl, fluff with a fork and refrigerate. Once cool, mix couscous with nuts (or sesame seeds), basil, oil and vinegar. Stuff into drained tomatoes and garnish with basil leaves. 6 servings.



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