Editorial
Front Page - Friday, July 23, 2010
Kay's Cooking Corner
Grilling out and summer fun
Kay Bona
Well, summer is in full swing, and everyone I know is taking advantage of the great outdoors and the fun and variety this season had to offer. Family vacations, trips to the lake or beach, visiting out-of-town relatives, summer-league games - whatever you have planned to squeeze in during these warm months, can keep us quite busy and on the go.
However, the great summer activities and outings are not the only things we should be enjoying. Fresh fruits and vegetables are at their peak also and you do not have to journey very far from the city to find fresh fruit and vegetable stands or Arkansas peach stands. We have the wonderful farmers market down at the River Market during the week and on the weekends to enjoy. Shopping there can really get your appetite in the mood for anything fresh!
Well, here are a few recipes that will enable you to enjoy both the garden-fresh vegetables of summer and the great outdoors. The first one is a very easy to prepare grilled chicken dinner, and I guess one of the best things about this dinner (other than the wonderful, hearty taste) is that there are no pots and pans or messy kitchen to clean up afterwards. That is a big plus in my book! That means you have more time after dinner to go for a walk, piddle around in the yard, or just sit out on the deck or front porch and enjoy the evening. The second one can be prepared ahead and is a great accompaniment to the chicken dinner. Enjoy!
Individual grilled
chicken dinners
Shape 1 large piece of heavy duty foil into a bowl-type container and arrange the following ingredients inside:
Two pieces of uncooked
chicken
1/2 ear of fresh corn on the
cob, cleaned
1 medium unpeeled potato,
quartered
1 carrot, scrubbed and cut
into chunks
1/2 small onion, peeled
and cut in chunks
3/4 cup of water
1 Tablespoon Butter,
cut into fourths
Salt and Pepper to taste
Wrap ends of foil tightly around dinner and seal well so that none of the liquid can escape during cooking. Place on hot coals and cook for 30 to 45 minutes. Place the dinner packets on a plate and carefully unwrap the foil packets. Serve in the foil.
Creamy cucumber-onion
salad
2-3 cucumbers
2 vidalia onions
Salt
2 to 3 tablespoons
mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
Peel cucumbers and slice in thin circles. Halve the onions and slice thin. Layer cucumbers and onions in dish, and sprinkle each layer with salt. Cover and refrigerate overnight.
Drain accumulated liquid from the cucumbers and onions and rinse. Allow to drain well on paper towels. Meanwhile in medium bowl beat the mayonnaise, sugar and vinegar until creamy. Add cucumbers and onions to dressing and fold gently to coat vegetables. Chill before serving.
Cucumber: Originating in either India or Thailand, the cucumber is a long, cylindrical, green-skinned fruit of the gourd family. Cucumbers are usually eaten raw, and the smaller varieties are used for pickles.
As a cucumber matures, the seeds grow larger and more bitter. The more expensive English (or hothouse) cucumber is almost seedless and can grow up to two feet long. Cucumbers are available year-round, with the peak crop from May to August. Choose fruit with smooth, brightly colored skins and avoid ones with shriveled or soft spots. Store whole cucumbers in a plastic bag in the refrigerator up to 10 days. Wash just before using.
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