What's on the menu for Labor Day festivities? (Please don't say escargot....)

gretchen's pulled pork, my brother's mac&cheese and my cousin's REC: itailian sausage and grapes.

very simple. fill pan with whole or (better), sliced sweet (or hot) italian sausage. smother with sliced grapes and bake at 350 for about 90 minutes. drain juices and skim off fat (freezing makes this a snap).

pour the juice back on the sausage and reheat or serve at room temperature.

yum.

 
I'm using our abundent fresh tomatoes as inspiration

and I think I'm serving tilapia (pan seared) and covering it was a mixture of chopped tomatoes/kalamata olives/red onion/capers/garlic/parsely/olive oil. For 20.

That's Monday. I do believe we'll be having hamburgers (the fully fatted kind:) and hot dogs on Sunday.

Deb

 
Wow! How'd I miss this? Can't wait to try it and I have been waiting for>>>

a reason to try and make ricotta. Thanks.

 
Nothing inspiring here. Just some cold fried chicken, hot dogs,...

mustard-potato salad, and Dawn_MO's lentil salad. And a tomato salad, of course! For dessert, probably some ice cream cones from the foodstands on the lake (Lake Ontario).

 
We will be having Grilled Chicken Breasts with Corn Salsa

It is a favorite for us...The family loves the taste, and quite honestly, I love the way you can make it in steps and not have an entire day spent in the kitchen!

I use fresh Corn, add scallions in the salsa. It has a lovely, colorful presentation. I slice the breasts and serve the salsa scattered over on a large platter. Lots of "OOOHHS and AAHHS"

I like the fact that all the "work" is done hours before the party. Just grill and serve. I serve it with an arugula salad.

I also have on the menu a Fruit pizza which is new to me...Basically, taking a purchased sugar cookie dough and adding some layers....Still haven't figured that out yet.....Either that or Smores!!!

Also plan on having a tomato/basil/mozzerella salad.

Regards,
Barb


Rec: Grilled Chicken Breasts with Corn Salsa

Adapted from a recipe by Chef Robert McGrath of Windows on the Green, Phoenix, Arizona.

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili

Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
4 skinless boneless chicken breast halves

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)


For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve. Per serving: calories, 244; fat, 5 g; cholesterol, 96 mg; sodium, 118 mg

Bon Appétit
Cooking for Health
April 1995
Chef Robert McGrath of Windows on the Green: Phoenix, Arizona


Epicurious.com © CondéNet, Inc. All rights reserved


Link: Grilled Chicken with Corn Salsa

 
S'more Nachos, saw this on FoodTV Ham on the street. He broke up graham crackers on a big sheet of

foil. Then sprinkled on chocolate chips and mini marshmallows and put the foil packet on the grill for a few minutes. Viola! S'more Nachos.

 
Actually, cold fried chicken sounds great! And I got to stick my toes in Lake Ontario for the first

time this past June - what a beautiful place!

 
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