Grilled chicken is a family favorite, oh so easy and so many ways to prepare it.
Technically, it’s the still the Summer. It’s hot and nobody wants to be in the kitchen, especially when the weather is perfect, the birds are chirping and the sun is setting so perfectly in the sky.
Ok, it’s not always such a bucolic setting in August and early September here in New York, in fact the mosquitoes are out like frantic shoppers on Black Friday and the heat and humidity can be downright oppressive, but with this winning recipe, you’ll be cool as a cucumber enjoying the good life whether you are dining in or outdoors.
There are so many ways you can add flavor to chicken to look like a rock star to your friends and family, but one of the easiest and most rewarding ways is by marrying these simple and delicious ingredients that I use to make my Grilled Lemon and Herb Chicken.
Strawberry season is coming to an end, but have no fear…there are some excellent options if you missed the berry boat.
The summer brings us so many amazing things.
Fresh vegetables, delicious fruits, the sounds of children laughing as they run through the sprinkler, the smell of fresh cut grass and especially today…
God Awful Heat and Humidity!
Cue the Lovin’ Spoonful’s song……
Hot town, summer in the city
Back of my neck getting dirty and gritty
Been down, isn’t it a pity
Doesn’t seem to be a shadow in the city
All around, people looking half dead
Walking on the sidewalk, hotter than a match head
Summer is here and my inner caveman needs to be near fire, sticks and raw stuff every night.
( ok, and beer or wine or martinis..but mostly beer..ok, never martinis or wine..I just wanted to sound classy)
Why is that?
Is it the great outdoors? The freedom of the backyard? The smell of freshly cut grass ? Or perhaps it’s the stress of trying to cook a great meal while making sure that my toddler and black lab don’t knock over, fall into or throw toys into the crazy hot BBQ?
Whatever it is…I’m taking advantage of the beautiful Long Island weather, the bounty of fresh basil growing in my garden and the massive bag of charcoal at my disposal.
Oysters. Love ’em or Loath ’em, they are not going anyway, so deal with it.
Since the dawn of time humans have been eating oysters.
In New York, the proof dates back to the early 1600’s, with Henry Hudson sailing into New York harbor touching ground and finding people eating oysters.
In fact so many oysters have been eaten that laborers would use the discarded oyster shells to pave the roads.
Damn, that’s a lot of oysters. Now just imagine all of the Guinness that was consumed with that. So I guess this was the first baby boom? ( sounds of crickets)
I could go on for hours talking about my love for this beautiful bivalve, but I won’t.
In celebration of National Oyster Day, Saturday August 5th, I want to share one of my favorite oyster recipe with you and that is…
July 4th is Independence Day in the United States.
It celebrates the commemorating of the adoption of Declaration of Independence, July 4th, 1776, stating that the 13 American colonies were no longer part of the British Empire and that the United States of America was born.
It also gives us the right to shoot off fireworks, attend awesome parades, drink beer and participate in some serious grilling.
Let us not, ever, downplay the freedom aspect of the holiday and the respect portion.
Don’t ever let my humor, sarcasm, amazing culinary skills, ninja-esque veggie chopping abilities, outrageously handsome and rugged stature make you think that I am diluting the holiday. Not a chance. I’m just enhancing it with the previously mentioned details…because we live in the most amazing country ever and have freedoms that should never be taken for granted.
Now on to the cooking……
There’s something about the warm weather that really makes me want to grill.
Is it that I love cooking outside?
Is it because when I’m cooking I feel that I am in my own private world?
Is it because there is that something so enjoyable about drinking a few Summer ales and creating something delicious that comes from your own yard?
I really don’t know the answer, I’ve never really looked into it that hard until now.
What I do know is that I have a full bag of charcoal, a full propane tank, some drinks in the cooler and lots of food ready to hit that sizzling steel grate…so let’s do this.
Spring has sprung.
Birds are singing their anthems…
The flowers are sweet and fragrant…
The sun is shining bright early in the morning…
The landscapers are in the backyard at 7 am waving their leaf blowers around like light sabers..
And the pollen count is already high….
But, that also means that farm stand fruits and veggies are on the menu, fresh seafood is at the market and we’re cooking outside more often, so get ready for a marinade that will not only be synonymous with the nice weather but will also be known as your favorite go-to recipe.
Enter: The Only Marinade You Will Ever Need.
It really doesn’t get any easier than this.
Freshly squeezed lemon juice, a high quality olive oil, a fragrant selection of dry and fresh herbs make this marinade the flavor of warm weather.
The zesty lemon, rich oil and delicious herbs compliment almost anything that you marinate, baste and brush this on.
Check out the recipe below in the Recipe Card section!
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- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped fresh parsley
- 1 tablespoon fresh chopped dill
- 2 tablespoons minced fresh garlic-about 2-3 large cloves
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 1/4 tsp red pepper flakes
- 1 teaspoon lemon zest, from one lemon
- 1/2 cup of extra virgin olive oil
- Whisk together lemon juice, oregano, parsley, dill, garlic, tablespoon salt, pepper, red pepper flakes and lemon zest in a large bowl and add oil in a slow stream, whisking while you pour.
- Perfect for chicken, seafood, meat or your favorite fresh veggies.
It’s January on Long Island and it is oh so cold, but that isn’t keeping me away from the outdoor grill, aka, The Beast.
In keeping to my January foodie theme, “The Month of Meat”, I am officially a Porterhouse perfectionist.
The recipe at the bottom of this blog will give you simple step by step instructions for grilling the most amazing Porterhouse steak that has ever been placed before you.
Usually this time of year I am busy with my slow cooker making soups and sauces and other slow food creations but that’s not the case this year, so far.
Happy New Year’s Day 2017!
January 1st always brings excitement, exhilaration and anticipation of great things to come for the new year.
A fresh start….A new way of thinking…Time to do things right. This is a time of celebration.
Use the good china, use the best ingredients and open up that expensive bottle of wine you have been saving for that special occasion… because that special occasion is the now.
I love veggies, but let’s get honest shall we?
There are only so many salads you can have in a week without growing whiskers and long ears.
Only so many stalks of celery…
Only so many carrots…
Only so much lettuce…
Enter the Mushroom.
Perfect for meatless Monday, vegetarians or for any other reason, portobello mushrooms are my go to ‘shroom when I know that I have a busy day ahead of me and I plan on grilling some hearty and healthy food after a busy day away from home.
If you have one of those set it and forget it type of days coming up and you don’t want to break out the crock-pot, this is the recipe for you.
As an appetizer, a side or a full entree, this marinated piece of Heaven will be on your playlist for a long time.