One of my five kids is in town for a rare visit - so of course off comes the grill cover for a quick one, and off to SuperTarget, hopefully to find a little kosher London Broil and some chicken quarters.
It's mixed grill time! But it's got to be simple. No time to marinate for even an hour or two... or preferably longer ... as much as that makes for great chicken.
First, though, comes the question of planning out some side dishes. This time we're talking really time challenged and thus basic. So for starters, a simple spinach salad (baby spinach, aragula, carrots, sliced red onion and sliced mushrooms) topped with some croutons and a choice of dressings.
On the side, super simple but super yummy roasted onions. Nothing at all to do but make an X in the stem end, wrap in foil, and toss on the Coleman grill while its warming up. And then wait another quarter hour - or more - at up to 600F - until the onions get soft. Now just about any kind of onion will work, but the dish does become super-special with sweet onions such as Vidalia (my favorites).
Nothing intricate about the rest of the meal.
The only thing
on the chicken was a powdering of one little secret ingredient. Okay, not a secret. I used Mrs. Dash. (A dot of dash, if you will.) Then on the already-hot grill the chicken goes, turn the heat way down, and cook. With luck there won't be enough chicken fat dripping to cause flames that immolate dinner.
As for the London Broil - I'd personally like to see the brand of glatt kosher meat that our Target sells slice its London Broil a bunch thicker than they do. Wha
t I did get was adequate, but when the meat is thinner one must be careful to rescue it from the grill before its overdone. Of course my wife and I disagree on what done means - she likes it more done, I like it so rare that a good vet could almost bring it back to life.
But there it is - a really basic, but really nice, mixed grill.
Ah, and to wash it down, some brewski. This time a really tasty light ale (I'm not into most American beers, rather preferring something with more body such as ale - and puh-lease don't ever suggest to me a "light beer" -- that's dishwater). We're drinking 5 Barrel Pale Ale from the O'Dell Brewing Co. in Fort Collins, Colorado.
It's mixed grill time! But it's got to be simple. No time to marinate for even an hour or two... or preferably longer ... as much as that makes for great chicken.
First, though, comes the question of planning out some side dishes. This time we're talking really time challenged and thus basic. So for starters, a simple spinach salad (baby spinach, aragula, carrots, sliced red onion and sliced mushrooms) topped with some croutons and a choice of dressings.
On the side, super simple but super yummy roasted onions. Nothing at all to do but make an X in the stem end, wrap in foil, and toss on the Coleman grill while its warming up. And then wait another quarter hour - or more - at up to 600F - until the onions get soft. Now just about any kind of onion will work, but the dish does become super-special with sweet onions such as Vidalia (my favorites).
Nothing intricate about the rest of the meal.
The only thing
on the chicken was a powdering of one little secret ingredient. Okay, not a secret. I used Mrs. Dash. (A dot of dash, if you will.) Then on the already-hot grill the chicken goes, turn the heat way down, and cook. With luck there won't be enough chicken fat dripping to cause flames that immolate dinner.As for the London Broil - I'd personally like to see the brand of glatt kosher meat that our Target sells slice its London Broil a bunch thicker than they do. Wha
t I did get was adequate, but when the meat is thinner one must be careful to rescue it from the grill before its overdone. Of course my wife and I disagree on what done means - she likes it more done, I like it so rare that a good vet could almost bring it back to life.But there it is - a really basic, but really nice, mixed grill.
Ah, and to wash it down, some brewski. This time a really tasty light ale (I'm not into most American beers, rather preferring something with more body such as ale - and puh-lease don't ever suggest to me a "light beer" -- that's dishwater). We're drinking 5 Barrel Pale Ale from the O'Dell Brewing Co. in Fort Collins, Colorado.
The simplest mixed grill - easy and delicious
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