Food

Sizzle

Yesterday, in preparation for our Big Brothers Big Sisters Event tonight at Downtown at the Gardens, I stopped by Robb & Stucky’s Culinary Center to pick up a gift certificate for our raffle. In doing so, I sat and chatted with Chef Christian for awhile about what’s hot in the culinary scene. He spoke about the delights of grilling fruit, and how it’s perfect to incorporate in the 4th of July Holiday. So today, when I received information about a new cookbook that was released in April titled Sizzle: Sensational Barbecue Food, I thought it was right up my alley. This new cookbook expands beyond the hamburgers, steaks and chicken that we are used to and offers fresh, international food with New Zealand flavors. Even better, all the ingredients can be found in your local grocery store. Try the Green Tomato, Avocado and Orange Salad, the Seared Scallops with Chili Pepper Dressing or the Fluffy Pancakes with Maple Syrup.

Check out the following recipe to get a feel for this “sizzling” cookbook:

Chicken Skewers on Watermelon and Feta Salad

Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.

Serves 6, approximately 24 skewers

Chicken Skewers

2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces

1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained

4 tablespoons olive oil, divided use

Juice of 1 lemon

1 tablespoon honey

2 tablespoons finely chopped mint, plus extra sprigs for garnish

Salt and pepper to taste

1-1/4 to 1-1/2 pounds skinned, boned chicken breasts, cut into small pieces

Short bamboo skewers, soaked in water for 30 minutes

Salad

2 clean heads romaine lettuce, torn into bite-size pieces

1/2 small watermelon, rind removed, cut into small chunks

8 ounces feta cheese, crumbled

3 tablespoon extra-virgin olive oil

1 tablespoon white wine vinegar

Salt and pepper to taste

1/4 cup toasted pumpkin seeds, salted preferred

Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.

In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces. Toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.

Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.

Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper. Stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.

Recipe courtesy of: SIZZLE: Sensational Barbecue Food by Julie Biuso (Julie Biuso Publications; April 2008; $19.95/softcover)

Tagged with: barbecue, Julie Biuso, New Zealand, recipes, Robb & Stucky, sizzle