Page 12 | THE LAKER | September 21, 2020
‘Cue The Grill
Keep on Grilling! By Chef Kelly Ross Fall weather is definitely here with cooler nights and those brilliant blue sky and foliage days we all crave. Even though there is sometimes a nip in the air these days, keep your grill fired up for some wonderful meals. The following is a sample of recipes in the chicken, fish, burger and steak categories…and although it is not made on the grill, I’ve thrown in a delish autumn dessert for sweetness!
Chicken California 1 ½ cups balsamic vinegar 2 tbsp granulated garlic ¼ cup honey ¼ cup olive oil 4 tsp dried oregano Sea salt and fresh grind black pepper 2 ½ lbs boneless chicken breasts or thighs As many slices of fresh mozzarella as you have pieces of chicken 3-4 ripe avocados, sliced 4 beefsteak tomatoes
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½ cup fresh basil, cut into julienne slices Balsamic glaze for drizzling last minute In a large bowl, combine the first 5 ingredients well. Season with salt and pepper. Throw the chicken into the bowl and gently combine to incorporate. Marinate under refrigeration for at least 2 hours, but no more than 6. Grease the grill, heat to high, and grill the chicken, flipping only one time. Once the chicken is close to being cooked, top the chicken pieces with sliced mozzarella, then the tomatoes, and finally with the avocado. Close the lid for the last 2-3 minutes, so the mozzarella melts and all the veggies are warm. Once off the grill, garnish the chicken with the fresh basil strips, and hit generously with the balsamic glaze. Swordfish, Zucchini and Tomato Kabobs Juice from 3 large lemons 2 tbsp olive oil 1 ½ tbsp Dijon mustard 2 tsp honey Sea salt and fresh grind pepper 3 lbs skinless swordfish, one inch thick, cut into 1 inch cubes 2 large zucchinis, cut in ½ lengthwise, then into ½ inch thick half moons
1 pint cherry tomatoes 12 metal skewers, or 12 wooden presoaked skewers in water for ½ hour ¼ cup fresh chopped basil Whisk the first four ingredients well, season with salt and pepper. Set aside about 2 tbsp of the mixture for later. In an alternating fashion, skewer the swordfish, tomatoes and zucchini. Place them on a sheet pan and brush evenly with the bowl of marinade. On a well-oiled, preheated grill on a high heat, lay down the kabobs and close the lid for about 4 minutes. Roll them over and give them another go for 4 more minutes. Once done, platter them and lightly spoon the remaining marinade over them and sprinkle with the chopped basil. BLT Cheeseburger with a Tarragon Thousand Island Dressing • ‘Cue the Grill Continued on page 13
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