Chicken Skewers on Ceasar Salad

Summer grilling doesn't get much better than this. Make your skewers yours by threading on your own favorites!

2 boneless, skinless chicken breasts

4 boneless, skinless chicken thighs

1/2 red pepper, sliced into 1-inch pieces

1/2 yellow pepper, sliced into 1-inch pieces

1/2 orange pepper, sliced into 1-inch pieces

1/2 red onion, cut into 1-inch pieces

2-3 jalapeño peppers cut into 7 ~1-inch pieces

Basting Sauce:

2 Tbsp soy sauce

1 Tbsp maple syrup

1 tsp sesame oil

1 clove garlic, minced

Cesar dressing:

1 cup good real mayonnaise

juice and zest of 1 lemon

1 tsp Dijon mustard

1 tsp anchovy paste

1 Tbsp Worcestershire sauce

1 clove garlic, finely minced through a press

freshly ground black pepper

2 heads romaine lettuce, sliced

shaved parmesan cheese for garnish

7 6-inch wooden skewers, soaked in water for 30 minutes

Whisk together the dressing ingredients and refrigerate. Heat grill to high.

Cut the chicken into about 1-inch chunks. Thread the veggies and chicken (I skewered thighs and breast on separate skewers) on the skewers, alternating the veggies and the chicken. End each skewer with a jalapeño piece.

Grill the skewers on all four sides, turning after about 2 minutes on each side. Reduce heat to medium-low and start basting the skewers.

Continue cooking until an instant-read thermometer reads 165F. Remove skewers from heat and allow to rest.

Meanwhile, toss the lettuce with dressing to taste. Plate the dressed salad and top with a skewer. Garnish with shaved cheese. I also added olives and sweet pickled peppers for fun.

Serves 4.

Cook's Note: Diced or sliced apples tossed with lemon juice are also a great addition to this Ceasar salad. I used half the apple to add to the skewers.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog