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Food for Thought: Let’s Celebrate Grilling Week

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Chicken, just one of the many tings to grill this summer

July 25, 2020

By Linda Viertel—

Summertime is defined by many home cooks as the prime time for grilling outdoors – meat, fish, chicken, vegetables- anything fresh from the market or the grocery store that will be tastiest with the addition of a bit of char and quick, high heat cooking to lock in full flavor. Here are two easy grilling recipes, made even more delicious by the accompanying sauces which can be made in advance. A short time at the grill will provide a summer dinner full of smoky succulent tastes enhanced by fresh, bright, light and tangy sauces.

Grilled Chicken Thighs Accompanied by Salsa Verde

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Salsa Verde, a classic green herb-packed condiment from Italy (a version of Mexican salsa verde), will augment any grilled chicken, fish, seared meat or vegetables. By just flavoring good quality chicken thighs (the most succulent and tastiest chicken part) with salt and pepper, then gilling the thighs and serving them with a fresh salsa verde, you will be creating a summer culinary highlight- all so easy to accomplish.

To Grill:

Salt and pepper the chicken well. If using a charcoal grill, build a hot fire on one side of the grill, leaving the other side without coals. When the fire is hot but no longer flaming, put the chicken thighs directly over the coals, skin side down, for a minute or so, just to get a nice char on them. Flip them over and do the same for the underside. When they have some grill marks move them to the cooler side of the grill. If you have some hardwood chunks (available at hardware and some grocery stores) throw one or two on the fire. Close the top of the grill and let the chicken cook, skin side up, for 20 or 25 minutes. Lift the dome of the grill and remove to a platter, where you can slather on the Salsa Verde.

If using a gas grill, simply light one panel on high and use the same procedure, moving the chicken to an unlit portion and lowering the top.

Salsa Verde

1/3 cup finely chopped parsley (leaves and thin stems only)

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

1 small garlic clove, chopped very fine or pounded into a puree.

1 tablespoon capers, drained, and coarsely chopped.

½ teaspoon salt.

Fresh-ground black pepper to taste.

½ cup olive oil.

Mix all ingredients and stir with a whisk so that the olive oil emulsifies and combines completely with all the ingredients. Serve immediately or let stand to so that flavors meld. * (If serving with grilled lamb, adding chopped fresh mint is a delicious herb accompaniment to the basic recipe.)

Breaded Swordfish Sicilian Style Accompanied by Salmoriglio Sauce

4 thick or thin cut fish servings (not as thin as a fillet), appr. 1/3 pound each. Any steaky fish works well on the grill.

¼ cup olive oil

1 cup Italian season breadcrumbs

Salt and pepper

Pour olive oil into a pyrex dish large enough to accommodate your fish fillets. Place the fillets in the olive oil and massage oil into all sides. Flavor with salt and pepper then dip each fish serving thoroughly in Italian breadcrumbs that have been placed on a plate for easy coverage.

To Grill:

Make a medium hot fire or let it burn down until it isn’t so hot that it will immediately scorch the bread crumbs. Place the fish over the fire and flip with a tongs every cople of minutes to make sure it isn’t burning. It will get some nice char marks on it – that isn’t a problem. It should take about 7 minutes overall, depending on the thickness of the fish.

Salmoriglio Sauce

2 tablespoons fresh thyme leaves

1 1/2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

Salt

2 tablespoons softened butter

3 tablespoons extra-virgin olive oil

In a mini food processor (you can use a full-sized one as well, or whip by hand), combine the thyme leaves, lemon juice, mustard and salt. Pulse or whip for 1 minute. Add the butter and process or whip until completely smooth. If using the food processor, while it is on, poor the olive oil in in a steady stream until fully incorporated. If doing by hand, just slowly pour the olive oil into the bowl in a steady stream while whipping it in until it is fully incorporated. It’s more time-consuming by hand, but easily doable. Taste for seasoning; add salt, pepper or more lemon juice if needed. Decorate sauceboat or bowl with extra fresh thyme leaves if desired.