Summer Grilling!

Everyone loves a good “Q”—once the warm weather’s warming our patios, we flock to stoke the coals and flip the fare. Everything tastes better cooked on the grill.

It’s nice to start your meal with a little grilled rustic bread—crusted over the coals then served with a selection of tasty toppings. These provide a wonderful assortment of color and texture, and their flavors come together perfectly. Artichoke & Garlic Jumble is zesty and and Goat Cheese & Chive Smear is smooth and creamy.

Then move on to the main course—an array or whatever your pleasure, be it meat, fowl, fish or veggies. I love to use Callison’s Seasoned Skewers—they season from the inside out! Just skewer your fish, meat, poultry or vegetables for big flavor in mere minutes. My favorites are their Citrus Rosemary, Thai Coconut Lime and Indian Mango Curry. The skewers are available through my website; in the Northwest at Thriftways, Fred Meyers and Metropolitan Markets; and nationally at Sur La Table and Williams-Sonoma.

I’ve included a recipe for Citrus Rosemary Chicken & Veggie Skewers. Served alongside Grilled Rustic Bread with spreads and a Big Green Salad, it’s a great summer meal.

The Menu:

Grilled Rustic Bread
with Artichoke & Garlic Jumble and Goat Cheese & Chive Smear

Big Green Salad from your Farmers Market!

Citrus Rosemary Chicken & Veggie Skewers
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Grilled Rustic Bread
Makes 8 servings

24 slices rustic Italian bread (about 1 large loaf, sliced)
extra-virgin olive oil for brushing
Artichoke & Garlic Jumble (recipe follows)
Goat Cheese & Chive Smear (recipe follows)

Prepare toppings in advance. When ready to start grilling, brush the bread slices lightly with oil. Grill bread on each side until lightly grill-marked and toasty, and serve with a choice of toppings.

Artichoke & Garlic Jumble
Makes 1 1/2 cups

1 (13.75-oz.) can artichoke hearts, drained and roughly chopped
2 teaspoons minced fresh garlic
1 tablespoon fresh lemon juice
2 teaspoons minced lemon zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt

Toss ingredients together well.

Goat Cheese & Chive Smear
Makes 1 1/2 cups

4 ounces chevre-style, soft goat cheese
8 ounces cream cheese, softened
3 tablespoons thinly sliced fresh chives

Place chevre and cream cheese in a mixer with a paddle attachment and whip until fluffy. Gently fold in chives.  Copyright © 2003, Kathy Casey Food Studios®

Citrus Rosemary Chicken & Veggie Skewers
Serves 4

4 Citrus Rosemary Seasoned Skewers
1/2 cup white wine
1 pound boneless, skinless chicken breast, cut into 12 pieces (1 1/2-inch chunks)
8 cherry tomatoes
8 slices (about 1-inch thick) zucchini or 8 tiny baby squash
Salt and pepper to taste

Soak skewers in white wine for 10 to 15 minutes.
Thread onto a skewer in the following order: chicken-tomato-zucchini, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables. Repeat with remaining skewers.
Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive or vegetable oil and season to taste with salt and pepper.
Place on a preheated medium-high grill and cook skewers until chicken is cooked through, about 4 to 5 minutes per side.
Recipe © Callison’s Seasoned Skewers – created by Kathy Casey

For more great recipes that I created with Seasoned Skewers visit www.seasonedskewers.com

 

Posted by Kathy on June 19th, 2008  |  Add Comment |  Posted in KOMO Radio, Recent Posts, appetizers, poultry

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