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Memorial Day and the Grill
With Memorial Day as the unofficial harbinger of summer, it seemed almost sacriligious not to grill! After spending some time in the afternoon working at the JustFood restaurant space, we came up with a little impromptu dinner that turned out really nicely.
With a fresh salad from the garden, and mustard greens ready to saute, we came up with an absolutely delicious herbed and grilled chicken that we’re sure you’ll love too.
CITRUS AND HERB MARINATED GRILLED BONE-IN CHICKEN
What you need:
1 whole chicken cut up for grilling
2 large lemons and 2 large oranges zested and juiced
A good handful (or 2 if your hands are small!) of chopped mint, tarragon, basil
1/2 cup olive oil and balsamic vinegar
Mix the oil, balsamic vinegar, orange and lemon juice and herbs all together with a teaspoon of salt and a teaspoon of pepper. Add your chicken to the marinade, as well as the squeezed orange and lemons.
Let the chicken marinate for about 6 hours or so (overnight is great too!). About an hour before the you’re ready to start grilling, take the chicken from the refrigerator and let it come up to near room temperature (I know what you’re thinking, but it’s fine!).
When your grill is hot, place the chicken onto the grill. Turn only once during the cooking process, and cook until the internal temperature of the chicken reaches 165 degrees (remember to keep the thermometer away from the bone).
Easy and delicious!
With the chicken, we decided we wanted baked potatoes. Of course, we had to give them a little spin, and came up with Twice Baked Grilled Potatoes. Taking a little spin on the traditional “Twice Baked” idea, we just put them on the grill.
Baking Cycle 1 - Clean your potatoes (1 per person, usually). Poke a few holes in each potato and soak them in salted water for about a half-hour. Drain and dry your potatoes. Coat with olive oil and coarse salt.
Place the potatoes on your grill, but not over direct heat (we lit the outside two burners, and put our potatoes down the middle). About 20 minutes into the cooking time, give the potatoes a turn. The skins will start to get a bit papery, and you will be able to feel them “give” a little when you squeeze them. After another 15-20 minutes on the grill - remove your potatoes from the heat.
Let them cool for a few minutes, and when you can pick one up without hurting yourself, cut them in half lengthwise. They’ll probably be steaming hot inside, so let them cool for another couple minutes.
Scoop out the inside of the potato, so you’re left with a little boat of potato skin. Reserve the potato flesh in a bowl. Once they’re all scooped, mash your potatoes reserved in the bowl until they’re just chunky - you don’t want to blend them smooth, necessarily. For our 8 medium sized potatoes, we added 1/2 cup of sour cream, 1/2 stick of butter, 1/2 cup of shredded sharp cheddar cheese, and a tablespoon of chopped garlic, salt and pepper to taste. (This is where you can be creative! Add green onions, bacon, anything you like on a baked potato can go inside!)
Once the potato mixture is blended nicely, fill the emptied potato boats with the creamy potato mixture, and return them to the grill. Again, not directly over the heat. Give them about 10 minutes or so on the grill, until the cheese is melty and the inside of the potato is starting to bubble a bit.
We garnished ours with freshly blossomed garden chives and maple-cured bacon. Beautiful and delicious!
Last, but certainly not least, is simple and delicious fire-grilled corn on the cob. Start by removing the silks from your corn, and soaking the ears (husks and all!) in cool water. Let it soak for about an hour or so. Drop your ears of soaked corn onto the grill (still in husks) and let them roast for 10-15 minutes. They’ll steam in the husks and become incredibly sweet and delicious!
After grilling, remove the husks, and cut the cobs into 3-4 inch sections, and toss with melted butter and a combination of paprika, chili powder and cumin for an incredibly delicious sweet & spicy blend of flavors.
Write to us, and share your Memorial Day menu!
Tags:baked potatoes balsamic grilled chicken memorial day mustard greens potatoes recipe recommendationPosted by Brenda on May 29th, 2007 under Garden Maintenance, Recommended, Cooking Fresh
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