eat: father's day menu

  

The familja gathered at our place yesterday to celebrate Father's Day. We had such a great time - relaxing, laughing, and eating all kinds of deliciousness.

I tried out three new recipes (Maple Buttermilk Grilled Chicken, Grilled Balsamic Veg & Herbed Monkey Bread) and was ecstatic with the results. It made me happy to see everyone reaching for seconds and even, thirds.  I highly recommend each of these dishes for your next al fresco dining experience.

Here's to a fantastic (and tasty) week ahead!

Dajana

*****

Maple Buttermilk Grilled Chicken

Canadian Living, July 2012

Ingredients:

• 2 cups buttermilk (500 mL)
• 2 green onions, choppedgreen onio
• 4 cloves garlic, minced
• 1/2 tsp pepper(2 mL)
• 1/4 tsp cinnamon (1 mL)
• 1/4 tsp crushed hot pepper flakes (1 mL)
• 20 small bone-in skin-on chicken pieces, (about 5-3/4 lb/2.5 kg) *I used drumsticks*
• 1/2 tsp salt(2 mL)
• 1/4 cup maple syrup(60 mL)

In large bowl, combine buttermilk, onions, garlic, pepper, cinnamon and hot pepper flakes. Add chicken, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove chicken from marinade, discarding marinade. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until digital rapid-read thermometer inserted into thickest part reads 165�F (74�C), about 35 minutes.

Grill, brushing with maple syrup, until glossy and coated, about 5 minutes.

*****

Grilled Balsamic Veg
Canadian Living, July 2012

Ingredients:

• 3 large zucchinis, green and/or yellow (1-1/2 lb/675 g)
• 1 large red onionred onions
• 2 sweet peppers, orange and/or yellowsweet peppe
• 4 portobello mushrooms
• 1/4 cup chopped fresh flat-leaf parsley (60 mL)

Balsamic Marinade:

• 1/3 cup balsamic vinegar (75 mL)
• 3 cloves garlic, grated or pressed
• 2 tsp liquid honey(10 mL)
• 1/4 tsp salt(1 mL)
• 1/4 tsp pepper(1 mL)
• 1/2 cup olive oil (125 mL)

Balsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified.

Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish.

Core and seed sweet peppers; cut into large chunks and add to dish.

Remove stems and gills from mushrooms; cut caps into quarters and add to dish.

Pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.

Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 minutes.

Serve sprinkled with parsley.

*****

Herbed Monkey Bread
House and Home, April 2012

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/4 cup olive oil
• 1 cup freshly grated parmesan
• 2 tsp herbs de Provence
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh chives, minced
• 2 212-g cans of refrigerated country biscuit dough, such as Pillsbury

Preheat oven to 350 degrees. Lightly spray or butter a 12-cup Bundt pan and set aside.

Combine melted butter and olive oil in a small bowl.

In a medium bowl, combine Parmesan, herbs de Provence and fresh herbs.

Separate biscuits and cut each in half. Roll each 1/2 biscuit into a ball. Dip each ball in the butter-oil mixture, then roll in the cheese-herb mixture. Place dough balls in pan - it's okay if some overlap.

Bake 30 to 35 minutes, or until puffed and golden. Let cool in pan for 10 minutes before inverting onto serving plate.

Enjoy!