Everyone loves a good \u201cQ\u201d\u2014once the warm weather’s warming our patios, we flock to stoke the coals and flip the fare. Everything tastes better cooked on the grill.<\/p>\n
It\u2019s nice to start your meal with a little grilled rustic bread\u2014crusted over the coals then served with a selection of tasty toppings. These provide a wonderful assortment of color and texture, and their flavors come together perfectly. Artichoke & Garlic Jumble is zesty and and Goat Cheese & Chive Smear is smooth and creamy.<\/p>\n
Then move on to the main course\u2014an array or whatever your pleasure, be it meat, fowl, fish or veggies. I love to use Callison’s Seasoned Skewers<\/a>\u2014they season from the inside out! Just skewer your fish, meat, poultry or vegetables for big flavor in mere minutes. My favorites are their Citrus Rosemary, Thai Coconut Lime and Indian Mango Curry. The\u00a0skewers are\u00a0available through my website<\/a>; in the Northwest at Thriftways, Fred Meyers and Metropolitan Markets; and nationally at Sur La Table and Williams-Sonoma.<\/p>\n I’ve included a recipe for Citrus Rosemary Chicken & Veggie Skewers. Served alongside Grilled Rustic Bread with spreads and a Big Green Salad,\u00a0it’s a great summer meal.<\/p>\n The Menu: <\/strong><\/p>\n Grilled Rustic Bread Big Green Salad from your Farmers Market!<\/strong><\/p>\n Citrus Rosemary Chicken & Veggie Skewers Grilled Rustic Bread<\/strong> 24 slices rustic Italian bread (about 1 large loaf, sliced) Prepare toppings in advance. When ready to start grilling, brush the bread slices lightly with oil. Grill bread on each side until lightly grill-marked and toasty, and serve with a choice of toppings.<\/p>\n Artichoke & Garlic Jumble 1 (13.75-oz.) can artichoke hearts, drained and roughly chopped Toss ingredients together well.<\/p>\n Goat Cheese & Chive Smear 4 ounces chevre-style, soft goat cheese Place chevre and cream cheese in a mixer with a paddle attachment and whip until fluffy. Gently fold in chives.\u00a0 Copyright \u00a9 2003, Kathy Casey Food Studios\u00ae<\/p>\n Citrus Rosemary Chicken & Veggie Skewers 4 Citrus Rosemary Seasoned Skewers Soak skewers in white wine for 10 to 15 minutes.
\nwith Artichoke & Garlic Jumble and Goat Cheese & Chive Smear<\/strong><\/p>\n
\n<\/strong>—————————————————————————-<\/p>\n
\nMakes 8 servings<\/p>\n
\nextra-virgin olive oil for brushing
\nArtichoke & Garlic Jumble (recipe follows)
\nGoat Cheese & Chive Smear (recipe follows)<\/p>\n
\n<\/strong>Makes 1 1\/2 cups<\/p>\n
\n2 teaspoons minced fresh garlic
\n1 tablespoon fresh lemon juice
\n2 teaspoons minced lemon zest
\n2 tablespoons extra-virgin olive oil
\n1\/4 teaspoon black pepper
\n1\/2 teaspoon salt<\/p>\n
\n<\/strong>Makes 1 1\/2 cups<\/p>\n
\n8 ounces cream cheese, softened
\n3 tablespoons thinly sliced fresh chives<\/p>\n
\n<\/strong>Serves 4<\/p>\n
\n1\/2 cup white wine
\n1 pound boneless, skinless chicken breast, cut into 12 pieces (1 1\/2-inch chunks)
\n8 cherry tomatoes
\n8 slices (about 1-inch thick) zucchini or 8 tiny baby squash
\nSalt and pepper to taste<\/p>\n
\nThread onto a skewer in the following order: chicken-tomato-zucchini, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables. Repeat with remaining skewers.
\nLet sit for 10 to 20 minutes in refrigerator.
\nLightly brush skewers on each side with olive or vegetable oil and season to taste with salt and pepper.
\nPlace on a preheated medium-high grill and cook skewers until chicken is cooked through, about 4 to 5 minutes per side.
\nRecipe \u00a9 Callison’s Seasoned Skewers \u2013 created by Kathy Casey<\/p>\n