This late-summer patio supper pairs a salad of sliced tomatoes, fresh mozzarella and basil with grilled chicken and roasted potatoes. - LIFESTYLE MEDIA GROUP/UNIVERSAL PRESS SYNDICATE
MANY MENUS span the seasons, but this one has "late summer" written all over it. This meal is ideal for casual outdoor dining on a warm summer night:
marinated and grilled chicken with garlic mayonnaise, roasted potatoes, and maybe some fruit and a light red wine.
A summer menu that can be prepared partly ahead is indispensable when you don't want to spend hours at a time in the kitchen. This one allows you to put the chicken into the marinade as early as 12 hours ahead of grilling or as late as 3 1/2 hours before serving time. The garlic mayonnaise takes only minutes to prepare, but mixing it a day ahead helps marry the flavours and saves time at the last minute, when the grilled chicken requires closer attention.
Grilled Chicken with Quick Garlic Mayonnaise
A tenderising marinade of garlic, olive oil, rosemary and white wine gives the chicken exceptional flavour. Serve the chicken pieces plain or slather them with the creamy garlic mayonnaise (see below).
1/3 cup olive oil
2 tablespoons minced garlic
3 sprigs fresh rosemary
1/4 cup dry white wine
Salt and freshly-ground black pepper
1 roasting chicken (about 4 pounds), in 8 pieces
Quick Garlic Mayonnaise
(recipe below)
METHOD
1. To prepare marinade for the chicken: Heat olive oil in a saucepan over moderately low heat. Add garlic and sauté gently 5 minutes; do not allow garlic to brown. Remove from heat and add rosemary and wine; reserve approximately a third of the marinade in a small lidded container and refrigerate until needed. Cool slightly. Salt and pepper chicken pieces and place in a stainless steel, glass or ceramic bowl or baking dish. Cover with wine mixture and marinate, refrigerated, 3 to 12 hours.
2. Prepare a medium-hot charcoal fire. Remove chicken from marinade, discarding used marinade. Place chicken on hot oiled grill, turning occasionally and basting with reserved marinade, until thickest part of the breast meat registers 170 degrees and thigh meat registers 180 degrees (approximately 20 to 25 minutes). Serve chicken with Quick Garlic Mayonnaise on the side.
Serves 3 or 4.
Herb-Roasted Potatoes
These potato slices take only 15 to 20 minutes to oven-roast. Peel the potatoes only if the skins are thick.
3 large baking potatoes
2 tablespoons minced shallots
2 tablespoons butter, melted,
or olive oil
1 tablespoon lemon juice
4 sprigs fresh thyme
Salt and pepper, to taste
METHOD
1. Preheat oven to 450ºF. Slice potatoes, peeled or unpeeled, into rounds 1/4 inch thick and arrange them in a single layer on a large baking sheet. Combine shallots, melted butter and lemon juice; pour over the potatoes. Arrange thyme sprigs on top.
2. Approximately 15 to 20 minutes before serving time, put potatoes in oven. Roast 10 to 15 minutes, turning them over as they brown. When potato slices are tender inside and browned on the outside, season them with salt and pepper, turn off the oven, and leave them in the oven with the door ajar.
Serves 4.
Quick Garlic Mayonnaise
3/4 cup bottled or homemade mayonnaise
1 tablespoon olive oil
Juice of 1/2 lemon
1 1/2 teaspoons minced garlic
1 tablespoon cream
1 tablespoon freshly grated Parmesan
Salt and freshly-ground black pepper
METHOD
In a medium bowl, combine all ingredients. Whisk or stir until well-blended. If the sauce will not be used immediately, store it, covered, in the refrigerator. Allow it to warm to room temperature approximately 10 minutes before serving it.
- Universal Press Syndicate
