Turkey can tend to dry out on the grill so I add extra virgin olive oil for moisture and flavor. Also, putting basil and cheese on the inside adds a fun surprise flavor. Turkey meat is also a lighter alternative to beef on these hot summer nights.
Ingredients for the Crispy Chicken:
1 tablespoon kosher salt
4 cloves garlic, minced
3 shallots, minced
2 teaspoons minced, fresh thyme
1 teaspoon coarsely ground black pepper
8 chicken thighs, 5-6 ounces
4 cups brown chicken stock
Ingredients for the Red Grape Salad:
1 1/2 cups halved red seedless grapes, cut lengthwise
1/4 cup fresh packed parsley leaves
1 1/2 teaspoon sherry vinegar
1 teaspoon honey
2 teaspoons minced black winter truffle
1/4 teaspoon extra virgin olive oil
Pinch of salt
In a shallow bowl, combine the salt, garlic, shallots, thyme, and pepper. Toss the chicken thighs in the mixture. Place in a plastic re-sealable bag. Transfer to the refrigerator and let sit overnight.
Remove the chicken from the refrigerator and wipe off the marinade. Place the chicken in a dry, heavy cast-iron skillet, skin-side down, and set over med. heat;’ adjust the heat if necessary so you can hear the chicken sizzling gently. Cook for about 20-25 minutes without turning; the skin should be brown and crisp, but the chicken should be barely cooked through, with the uppermost meat raw. Remove the thighs from the skillet and transfer to a roasting pan, skin side up. Preheat the oven to 400 degrees F.
Place the chicken stock in a saucepan and over medium-high heat. Reduce the stock by half. so that 2 cups remain, about 10 minutes. Pour the reduced stock into the roasting pan with the chicken. Place the roasting pan in the oven and cook for 15 minutes. When cooked, transfer the chicken to a plate; reserve the e pan juices. Set aside on the stove top to keep warm.
While the chicken is cooking prepare the Potato Pancakes, making each pancake 4″ in diameter.
3 medium large beets, tops trimmed and beets peeled
Drizzle of extra-virgin olive oil
2 cups arugula
Sest and juice of one lemon, preferably Myer
Salt and fresh pepper to taste
1/2 cup of mayonaise
Garlic Salt and Pepper to taste
Splash of balsamic vinegar
Heat oven to 400 degrees.
cut beets into ¼’s or smaller and place on a piece of foil. Drizzle with extra-virgin olive oil, salt and pepper. Close foil around beets and place on a baking tray or dish in the oven for 25-30 minutes.
Remove beets and splash with a bit of balsamic.
When cooled, make a salad by tossing arugula, goat cheese and lemon together.
Domenica Catelli shares this barbecue bean recipe that is perfect with ribs or grilled chicken hot dogs.
2 – 15 oz. cans pinto, kidney,or bean of choice or a mixture, rinsed
½ cup of pureed tomato (recommendation: fire roasted)
¼ pure maple syrup
½ cup finely chopped onion
2 slices turkey bacon cut into shall pieces
½ tbs. extra-virgin olive oil
salt and fresh pepper to taste
Sauté the onion and turkey bacon together in a medium pot.
After a few minutes, add the extra-virgin olive oil.
Sauté for a few more minutes and then add the beans, syrup and tomato.
Cook for about 10 minutes.
Taste for salt and pepper.
Domenica Catelli recommends eating this fruit with grilled pork or lamb, or as a simple dessert served with ice cream.
Apricots, peaches, nectarines or plums
Extra virgin olive oil
Heat grill or grill pan.
Cut fruits in half and remove pits.
Brush with a bit of extra-virgin olive oil. Place center side down on grill.
Cook until soft, about 5-7 minutes.
Finish with a drizzle of honey and fresh mint.