Saturday, July 17, 2010

Citrus Salad and Cajun Chicken Thighs

Servings: 4

1 head lettuce, preferably Boston leaf
2 large oranges, segmented and juiced
1/4 onion, preferably red onion, very thinly sliced
1/4 cup pine nuts, lightly toasted
1/4 cup blue cheese cheese
4 tablespoons orange juice
5 tablespoons vegetable oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Cut the rind off the orange and cut out each segment. Squeeze juice from the remains. The juice is used in the dressing. Depending on the number of segments, you may need another orange.

Wash lettuce leaves and spin. Leave whole. Arrange on open plates. Decorate each salad with 5 to 8 orange segments. Arrange thin slices of onion and sprinkle with blue chees and toasted pine nuts.

Dressing: Combine dressing ingredients in a jar with a lid and shake vigorously.

Drizzle each salad with dressing when you are ready to serve.


Source: Weber's Big Book of Grilling
Servings: 8

Rich dark meat coated with a peppery rub, then roasted on the grill...a good excuse for an impromptu barbecue!

1 tablespoon light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons coarsely ground pepper
2 teaspoons kosher salt
16 chicken thighs, boneless, skinless

To make the rub: In a small bowl combine the rub ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Coat with the rub, then brush or spray with olive oil.

Grill the thighs over direct medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Serve warm.

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