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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Tuesday, July 6, 2010

Sorry for the long absence!

Ok I must start out with yet another apology for my absence.  I'm blaming it on the holiday weekend, which was a blast by the way.  I hope you all had a fantastic 4th.  There will be more blog posts about the cooking that went on during the weekend.  For now I will start off with this meal that I made while our good friend Theresa was in town for work...last week sometime.  This was a pretty good grilled meal, not the most fantastic thing I've ever eaten, but certainly a perfectly edible meal.  It's been so long since I made this, I don't really remember any tricks or tips so you'll have to learn as you go on this one.  That's all for now folks, enjoy.

Garlic Marinated Chicken with Grilled Potatoes
1 1/2 lbs baby red new potatoes, halved or quartered if large
1 T plus 1 1/2 tsp olive oil
3 garlic cloves, minced
2 T white-wine vinegar
1 1/2 T fresh thyme 
1 1/2 lbs chicken cutlets
1 1/2 lbs asparagus (we used broccolini)
1 T butter
1 T garlic vinaigrette (recipe below)

Heat grill.  Fold 4 ft sheet of aluminum foil in half, place potatoes on the double layer of foil and form a packet.  Place on the grill and cook, turning once, until potatoes are tender, about 25 min.  Remove from heat, leave them in foil to keep warm.  Raise grill to high and lightly oil grates.
Meanwhile, make the marinade: in a large baking dish, whisk together 1 T of the oil, garlic, vinegar, thyme and 1/2 tsp salt and 1/4 tsp pepper.  Add chicken; turn several times to coat.  Marinade at room temp for about 10 min. 
Toss asparagus with remaining 1 1/2tsp oil, season with S&P.  Grill turning occasionally until tender, about 4-8 min.
Lift chicken from marinade and grill until cooked through, 2-3 min per side.  Remove from grill.
Remove potatoes from foil, toss with butter and season with S&P.  Cut asparagus on the diagonal and toss with vinaigrette.  
Serves 4. 

Garlic Vinaigrette
1/4 cup white wine vinegar
1 T dijon
pinch of sugar
3/4 cup olive oil
1 tsp garlic, minced

Whisk together all ingredients or shake them in a jar.  
Makes 1 cup.

Logan Rating: **

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