Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.

Scallops with Lemon Pasta

A classic romantic dinner for two, scallops and pasta make a great “date-night in”! Scallops are often referred to as the 'candy of the sea' — and for good reason! When cooked correctly, these beautiful morsels have the most delicate, sweet flavor. This issue showcases how to properly select and cook scallops — a presentation featuring a caramelized crust on the outside and a slightly-sweet, buttery-soft inside. Served on a bed of lemon-enhanced angel hair pasta, this meal is just as filling as it is fancy. 

Sugar-Seared Scallops with Lemon Pasta
Makes 2 generous servings

Sugar-Seared Scallop Ingredients:
10 sea scallops
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons sugar
1 cup dry white wine

Lemon Pasta Ingredients:
1/2 lb angel hair pasta
5 tablespoons butter
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flake
1-1/2 cup vegetable stock
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup shredded parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
This is a great recipe to make with two chefs working together for a romantic meal! The first chef can focus on the pasta and sauce, while the second can sugar-sear the scallops. With both chefs working simultaneously, this dinner comes together quickly! 

CHEF ONE PREPARE THE PASTA:
1. Prepare the pasta sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed red pepper and cook for another minute. Add the vegetable stock, lemon juice, and lemon zest, and cook for 5 minutes to allow the flavors to get friendly. 

2. Meanwhile, prepare the pasta by bringing a large pot of water to a rolling boil. Add a healthy dose of salt and add the pasta, cooking until al dente, about 2-3 minutes. Strain the pasta from the water and set aside until the scallops have seared.

CHEF TWO PREPARE THE SCALLOPS:
3. While Chef One makes the pasta, Chef Two can prepare the scallops. Gently rinse the scallops and pat dry with a paper towel. Gently remove the side muscle that secures the scallop to the shell, if necessary. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar.

4. Sear the scallops. Heat the butter in a skillet on medium-high. While the butter heats, coat both sides of each scallop in sugar. Once the skillet is hot, work in two batches to cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. Use tongs to gently flip and cook scallops for 2-3 more minutes. Scallops should release easily from the pan when they are ready to be turned. Remove the first batch of scallops from the pan and cook the second batch, reserving the pan juices. Deglaze the pan by adding the wine, and continue to cook the scallop juices and wine for another minute. Remove from the heat and set aside. 

WORK TOGETHER TO PLATE THE DINNER:
5. Just as the scallops finish searing, have Chef One stir the cooked pasta into the sauce. Use tongs to make sure the sauce fully coats the pasta. Sprinkle with parsley and parmesan and toss. 

6. Artfully plate the pasta and have Chef Two add the seared scallops on top. Drizzle the seared scallops with any remaining scallop pan juices. Sprinkle with additional salt and pepper and serve immediately. Enjoy!

Shrimp Cocktail & Gin Martinis

Even if you’re having a solo party this New Year’s Eve, you still deserve to celebrate the fact that 2020 is almost behind us -- and what a year it has been! IN THIS ISSUE we welcome 2021 with perfectly poached shrimp cocktails and ice cold gin martinis. Bottoms up . . . and ONWARD!

Classic Shrimp Cocktail and Gin Martinis

Shrimp Ingredients: (Serves 4)
24 large, 21-25 count deveined shrimp (keep tail intact)
2 lemons, 1 juiced and 1 cut into wedges
1 small onion, cut into wedges
3 cloves garlic, smashed
1 stalk celery cut into large pieces
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon peppercorns

For Garnishing:
Several sprigs of Italian parsley
1 lemon, cut into wedges

Homemade Cocktail Sauce Ingredients:
3/4 cup ketchup
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon celery salt

Classic Gin Martini:
(Serves 1) 3 oz. gin (chilled in the freezer)
1/2 oz. dry vermouth (chilled in the refrigerator

Garnish:
3 pimento-stuffed olives or lemon twist

Shrimp Cocktail Directions:
1. Combine lemon wedges, lemon juice, onion, garlic, celery, and bay leaves in a large pot filled 3/4 full with water. Bring the water to a boil and add the salt, sugar, and peppercorns. Once the water comes to a rolling boil, remove the pot from heat. Add the shrimp to the hot water and cover with a lid. Let the shrimp cook in the hot water for 5-8 minutes until shrimp are pink and opaque. 

2. While the shrimp are poaching, fill a large bowl with ice and water. Once shrimp are cooked, remove from the hot water by straining in a colander; discard the remaining contents. Plunge the shrimp into the ice and water and let them chill completely. Drain and serve immediately, or chill in the refrigerator for up to 12 hours.

3. While the shrimp are chilling, make the cocktail sauce by combining the cocktail sauce ingredients in a small bowl or wide-mouthed glass.

4. Serve the shrimp in glasses for individual servings, or on a large platter for serving a small group. Garnish with fresh lemon wedges and sprigs of parsley leaves.

Classic Gin Martini Directions:
1. Place martini glasses in the freezer to chill.

2. Meanwhile, combine gin and vermouth in a mixing glass full of ice. Stir for 30 seconds.

3. Strain into a chilled martini or coupe glass and garnish with olives or a lemon twist. Enjoy immediately!

Coq au Vin

Coq au Vin or "rooster in wine" is a traditional French peasant stew that became popular thanks to Julia Child's encouragement. While the original recipe might turn a tough old rooster into something delicious,  it's equally delightful with chicken thighs and or legs. Red wine, mushrooms, bacon, onions, and thyme all infuse wonderful flavors into this ultimate comfort food dish. A slow braising technique coaxes a mélange of easy ingredients into a dance of gustatory perfection!

Coq au Vin - Chicken in Wine
Serves 4 - 6

Ingredients:
1/2 lb bacon, diced
4 drumsticks, skin on and bone-in
4 chicken thighs, skin on and bone-in
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil 1 onion, diced
2 cloves garlic, minced
4-5 large carrots, cut into 1-inch diagonal pieces
3 tablespoons flour
2 tablespoons tomato paste
1 tablespoon brandy
2 cups red wine (a good red wine like a pinot noir)
1 cup chicken broth
8-10 sprigs of fresh thyme
2 tablespoons butter
1/2 lb frozen small pearl onions
8 oz cremini mushrooms, sliced
Chopped parsley, for garnish

Directions:
1. Preheat the oven to 325 degrees F.

2. Prepare the onions, garlic, and carrots.

3. In a large Dutch oven fry the bacon until crisp. Remove the bacon, and drain on a paper towel-lined plate.

4. Remove most of the bacon fat, leaving about 3-4 tablespoons in the Dutch oven.

5. Sprinkle the chicken pieces with Kosher salt and pepper. Sear the chicken legs and thighs on all sides in the Dutch oven until the skin is a crispy golden brown, then remove the chicken pieces.

6. Add 2 tablespoons of olive oil to the pot and sauté the diced onions until softened and translucent.

7. Add the garlic and carrots to the onion and sauté for a few more minutes until the garlic is fragrant.

8. Dust the vegetables with 3 tablespoons of flour and stir until coated. Cook for about 2 minutes.

9. Add the tomato paste and cook until fragrant, then add the brandy to the mixture. Cook the brandy down for a minute, then continue to deglaze the pan with the red wine. Add the chicken broth and stir until combined. Add the seared chicken pieces back to the pot with the cooked bacon, and the sprigs of thyme.

10. Cover the pot and place in the oven. Bake for 20-40 minutes or until the chicken is tender and cooked to 165 degrees F.

11. While the chicken is baking, prepare the mashed potatoes.

12. While the chicken bakes, prepare the pearl onions. In a skillet, sauté the pearl onions in two tablespoons butter until they are lightly golden brown on all sides.

13. Then, sauté the mushrooms in the same skillet, adding olive oil as needed, and cook until browned.

14. Add the cooked pearl onions and mushrooms to the Dutch oven. Carefully taste and season with additional salt and pepper, as needed. If needed, continue to simmer on the stovetop to thicken the sauce. The sauce will also thicken more as it cools.

15. Serve the Coq au Vin on a bed of mashed potatoes (or egg noodles or cauliflower rice), and garnish with fresh parsley.

Three Super Tasty, Herbalicious Green Sauces

Fresh herbs are a great way to add flavor and complex character to the dishes we cook. Ranging from subtle to dominant, from complementary to defining, the availability of summer herbs is upon us! IN THIS ISSUE, we feature three, green herb-based sauces that originate from different parts of the world. Try them -- they’ll bring big flavor impact to your table!

We Can Still Grill, Right? Brats and Amazing Sides

We're all bonding with our homes more these days! Mix up mealtime with a "picnic" on the patio, deck, or even driveway! And, there's no time like the present to get some summer grilling underway! 

IN THIS ISSUE, we've assembled a delicious menu for an at-home outdoor dinner: beer-boiled then grilled brats, zipped-up baked beans, and a grilled potato salad ready to elevate the moment!