|
Issue date: July 18, 1999
In this article:
Red
Hot Marinated Chicken Skewers With Yogurt-Cilantro Sauce
Corn,
Zucchini & Goat Cheese Quesadillas With Tomato-Basil Salsa
More recipes
More grilling
recipes
Healthful recipes
from Eat Smart
Our best bet
food sites on the Web
Grilling tips from Food Network.com
Grill
with a difference
This month's Cook: Bobby Flay, chef at Mesa Grill and Bolo in New York City,
is host of the Food Network's Hot Off the Grill and author of the new cookbook
Boy Meets Grill (Hyperion, $32.50).
|
TIPS
For
thicker Yogurt-Cilantro Sauce, place yogurt in a strainer;
drain over a bowl 2 hours or overnight in refrigerator. Discard
liquid.
For
milder flavor in the chicken marinade, use only regular
chili powder. Get special powders (arbol, ancho, cascabel)
at Latin or gourmet stores, or order from Kitchen Market,
1-888-468-4433.
|
 don't
know of any style of cooking that lends itself as easily to relaxed
good times as grilling. A meal prepared outdoors invites everyone
to loosen up and enjoy the party.
Chicken and quesadillas are two of my favorite things to grill;
they're a great canvas for a lot of different flavors. These two
dishes - bursting with citrus, chili and tangy goat cheese - will
make you the star of your next barbecue.
Grilling simply means cooking
Go to top
Red
Hot Marinated Chicken Skewers With Yogurt-Cilantro Sauce
Prep and cooking time: 20 minutes, plus at least 4 hours' marinating
time
Marinated Chicken
1 tsp. each, chili de arbol powder, cascabel
chili powder, cayenne pepper
1 Tb. ancho chili powder
1 Tb. cumin seeds, ground
1 Tb. honey
1/2 cup olive oil
2 cups orange juice
1/2 cup fresh lime juice
8 chicken thighs, skinless, boneless, cut in half
lengthwise (or substitute 4 chicken breasts)
32 wooden skewers, soaked in water 2 hours
Salt to taste
1. Combine the marinade ingredients in a
large baking dish. Add chicken, turn to coat. Refrigerate, covered, for 4-6 hours or overnight.
2. Preheat grill to high. Thread each half of meat onto 2 skewers so the meat stays flat on the grill. Season with salt; grill about 4 minutes on each side, or until cooked completely. Serve on a large platter with Yogurt-Cilantro Sauce.
Yogurt-Cilantro Sauce
11/2 cups low-fat yogurt, drained (see tips, left)
2 Tbs. cilantro, finely chopped
2 cloves garlic, finely chopped
1 Tb. fresh lime juice
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at least 30 minutes before serving so flavors meld.
Serves: 8. Nutrition per serving: 180 calories,
16g protein, 10g fat (2.5g saturated), 6.3g carbohydrates, 0.2g
fiber, 80mg sodium.
Go
to top
Corn, Zucchini
& Goat Cheese Quesadillas With Tomato-Basil Salsa
Prep and cooking time: 20 minutes
Tomato-Basil Salsa
3 large tomatoes, seeded, coarsely chopped
1/4 cup red onion, finely chopped
2 cloves garlic, finely chopped
1 Tb. jalapeño peppers, finely chopped
2 Tbs. each, red wine vinegar and olive oil
2 Tbs. fresh basil, finely chopped
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season with salt
and pepper to taste.
Quesadillas
6 8-inch flour tortillas
1/2 cup Monterey Jack cheese, grated
1/2 cup white cheddar cheese, grated
1/4 cup goat cheese, crumbled
1/4 cup red onion, finely chopped
1/2 cup zucchini, cut in slivers
1/2 cup fresh corn kernels
Salt and freshly ground pepper
Olive oil
1. Preheat grill to medium. Place 4 tortillas on
a work surface. Divide cheeses and vegetables among the tortillas; season with salt, pepper.
2. Stack to make two two-layer tortillas and cover each with the remaining tortillas. Brush the tops with olive oil and grill, oil side down, 3-4 minutes, or until golden brown. Brush the other side of
the tortillas with oil, carefully flip over and grill until golden brown and cheese has melted, 2-3 minutes. Cut into wedges; garnish with salsa.
Serves: 4 as an appetizer. Nutrition per serving: 454
calories, 16g protein, 25g fat (9.1g saturated), 44g carbohydrates,
4.8g fiber, 478mg sodium.
This month's Cook: Bobby Flay, chef at Mesa Grill and Bolo
in New York City, is host of the Food Network's Hot Off the
Grill and author of the new cookbook Boy Meets Grill (Hyperion,
$32.50).
Photo Credit: STEVEN NEEDHAM for USA WEEKEND
| 
