Recipe(tried): Grilled Cheese Tomato Stacks, and Butterflied Chicken Greek Style
MenusThis chicken recipe is delicious. Since it takes a while, at least for me/us, to put together, I suggest saving it for a weekend. It would be great for casual, summer entertaining, or if you're empty nesters like us, you can have it twice. Twice the pleasure:-)! I served it with crispy fresh green beans that I cooked for 4 1/2 - 5 minutes, and a purchased (from Whole Foods) Dill Potato Salad. The Dill Potato salad actually went really well with the chicken. If you are looking for a tasty appetizer, I can also highly recommend Grilled Cheese Tomato Stacks. I can find Halloumi, the cheese used for the Grilled Cheese Tomato Stacks, at both Whole Foods, and one of my local grocery stores. If anyone has a good dill potato salad recipe, I'm all ears:-)
GRILLED CHEESE AND TOMATO STACKS
Source: Bon Appetit / August 2009
Makes 4-6 servings
"Halloumi is a pleasantly salty Greek cheese that grills well." Halloumi is actually from Cyprus. It is quite salty so the tomatoes balance the saltiness. Be careful not to add too much sea salt at the end.
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin
1/2 pound Halloumi cheese,* cut into 1/4-inch-thick slices
16 white or whole wheat mini pitas
2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices (I used plum tomatoes sliced crosswise.)
Sea salt
Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. (Can be made 2 days ahead. Cover; chill.)
TO SERVE:
Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
*Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.
BUTTERFLIED CHICKEN GREEK STYLE
Recipe courtesy Bobby Flay
Serves 2 (In my family this serves at least four with, very possibly some leftovers for at least one lunch.)
1 (3-pound) chicken, washed, patted dry and butterflied
Kosher salt and freshly ground black pepper
Canola oil
6 plum tomatoes, halved
3 lemons, cut in 1/2
1 red onion, skin on, cut into 1/2-inch thick rounds
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 to 3/4 cup Greek olive oil
2 to 3 tablespoons chopped oregano leaves
1 English cucumbers, sliced
1/2 cup Kalamata olives, pitted
6 ounces feta, crumbled
1/4 cup basil leaves
1/4 cup Greek whole milk yogurt
Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.
GRILLED CHEESE AND TOMATO STACKS
Source: Bon Appetit / August 2009
Makes 4-6 servings
"Halloumi is a pleasantly salty Greek cheese that grills well." Halloumi is actually from Cyprus. It is quite salty so the tomatoes balance the saltiness. Be careful not to add too much sea salt at the end.
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
1/4 teaspoon ground cumin
1/2 pound Halloumi cheese,* cut into 1/4-inch-thick slices
16 white or whole wheat mini pitas
2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices (I used plum tomatoes sliced crosswise.)
Sea salt
Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. (Can be made 2 days ahead. Cover; chill.)
TO SERVE:
Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
*Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.
BUTTERFLIED CHICKEN GREEK STYLE
Recipe courtesy Bobby Flay
Serves 2 (In my family this serves at least four with, very possibly some leftovers for at least one lunch.)
1 (3-pound) chicken, washed, patted dry and butterflied
Kosher salt and freshly ground black pepper
Canola oil
6 plum tomatoes, halved
3 lemons, cut in 1/2
1 red onion, skin on, cut into 1/2-inch thick rounds
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 to 3/4 cup Greek olive oil
2 to 3 tablespoons chopped oregano leaves
1 English cucumbers, sliced
1/2 cup Kalamata olives, pitted
6 ounces feta, crumbled
1/4 cup basil leaves
1/4 cup Greek whole milk yogurt
Preheat grill to medium. If using hardwood or other charcoal, move over to 1 side of grill; if using gas, leave 1 section off.
Season chicken on both sides with salt and pepper, and drizzle well with canola oil. Place on the grill skin side down over direct heat, cooking until golden brown and slightly charred. Open and close the grill, as necessary, to maintain the heat without letting the skin burn. When skin is nicely charred and blistered, flip over and move to indirect heat, close lid and continue cooking until just cooked through, about 17 minutes longer, or until an instant-read thermometer inserted into the chicken registers 155 degrees F. Remove from the grill and let rest 10 minutes before cutting.
While the chicken is cooking, brush tomatoes, lemons and onion slices with oil, and season with salt and pepper. Grill lemons cut side down until golden brown, and tomatoes cut side down until slightly charred. Grill onion slices, flipping once, until softened and slightly charred.
Make the vinaigrette by whisking the vinegar and mustard until smooth. Slowly whisk in the olive oil, then whisk in the oregano and season with salt and pepper.
To serve, carve the chicken into 6 to 8 serving pieces and arrange in a large shallow serving bowl. Arrange the tomatoes and onions, all but 1 of the lemon halves, and the cucumbers over and around the chicken. Scatter the olives and feta cheese over, then drizzle with vinaigrette. Tear the basil leaves over the dish, and then dollop the yogurt in the center.
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