Sam was at a customer service counter talking in the foreign language of utility sink installation. I of Short Attention Span On
Boring Subjects wandered to the magazine rack. Before he signed on the dotted line, I glanced through a half dozen home improvement and food magazines before buying this one. Credit is given to the people at www.finecooking.com.
Buying cookbooks or magazines always makes me happy. In a life made up of Common Deep Joys new recipes offering a meal’s pleasure are a small way of exploring when my sherpa forget to make the proper arrangements in Tibet and my passport is being reviewed due to my last escapade in Albania.
This photo was in the magazine and shows how it looked under the
hands of its creator. It really was a good, light, fresh-tasting dinner and the lime gave a great snap.
Grilled Chicken and Summer Squash Salad as directed by Fine Cooking people:
1 large clove garlic, mashed to a paste with 1/4 tsp kosher salt, 3/4 cup canola oil, zest of one lime, 1/4 cup fresh lime juice, 1/4 cup fresh cilantro leaves and tender stems, 1 1/2 tablespoons grated, fresh ginger, 1 tablespoon finely chopped jalapeno (seeded if milder desired), 1 teaspoon sugar, kosher salt, 1 1/2 to 1 3/4 lb mixed summer squash, such as zucchini or yellow squash sliced 3/4” thick at extreme angle, 1 1/2 lb boneless chicken breast pounded to an even thickness, 5 oz. baby arugula, freshly ground black pepper
Preheat a gas grill to medium high or prepare a moderately hot charcoal fire. Put the garlic paste, oil, lime juice, zest, cilantro, ginger, jalapeno, sugar, and 1 teaspoon salt in small jar with lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly. Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among four plates. Cut the squash and chicken into bite-size pieces. Put them in a bowl an toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.
Modifications of a two person household cook who doesn’t eat meat (though confesses to fish) when the husband does:
I used one medium chicken breast without knowledge of its weight and did half and half canola and olive oil. All other measurements were approximately 3/4 of recommended amounts. Normal, on-hand greens were substituted for arugula. As you can see in the picture, one plate does have a heftier portion due to the chicken. Recipes like this are easy to serve the meat eater and the non. What is trickier are dishes like beef bourguignon.
Till we meet again, happy eating!