First, I needed a recipe for chicken breasts that we had in the fridge and found a Grilled Rosemary Chicken recipe.
Grilled Rosemary Chicken with Tomato Jam
Slightly modified from Bon Appetite via Epicurious
2 boneless skinless chicken breasts, halved lengthwise*
3/4 cup olive oil, divided
1/4 cup lemon juice (we didn't have lemons so I used lemon juice we had in the fridge)
6 rosemary sprigs, divided
6 garlic cloves, coarsely chopped
Kosher salt
1 large pinch smoked paprika (or more)
Tomato Jam
Arrange chicken in a serving dish (or in our case, a handy leftover container). Drizzle with 1/2 cup oil and lemon juice. Tear or chop rosemary sprigs. Toss rosemary and chopped garlic with chicken. Season with salt, pepper, and paprika. Cover and chill for 3 hours or overnight.
Get your fire going on medium-high. Let the chicken come to room temperature. Remove the rosemary from the marinade. Grill the chicken, turning occasionally, until browned and almost cooked through, 6-8 minutes or so. Let the chicken rest for 5-10 minutes and then serve with the Tomato Jam.
*Chicken breasts halved lengthwise cook much faster and more evenly than whole chicken breasts.
Tomato Jam
Slightly modified from Bon Appetite via Epicurious
4 pounds plum tomatoes
1 1/4 cups sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika
Fill a large pot with enough water to submerge tomatoes (but do not put tomatoes in yet). Bring water to a boil and prepare an ice bath. Cut a small, shallow X at the base of each tomato (the opposite end from the stem). Submerge the tomatoes in the boiling water for 30 seconds or until you see the skin begin to peel. Remove and place in ice bath for 5 minutes. Peel and seed tomatoes.
Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes.
Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. At this point you could can them (Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.) or you can store the jam for a few days in the fridge.
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Then I wanted to find a grilled vegetable recipe that used zucchini and red peppers (which we had both of) and I found a perfect candidate with the Grilled Vegetable Antipasto with Herbed Chevre and Crostini recipe. This recipe appears a bit daunting due to the large number of ingredients. However, most of the items are fairly common and it becomes even more manageable if you grow your own herbs.
Grilled Vegetable Antipasto with Herbed Chevre and Crostini
Slightly modified from The Foster's Market cookbook via Epicurious
Canola oil, for oiling the grill
1/2 cup olive oil
1/4 cup balsamic vinegar
5 fresh basil leaves, cut into very thin strips
2 zucchini, cut into 1/2-inch slices lengthwise
2 yellow squash, cut into 1/2-inch slices lengthwise
1 red onion, cut into 1/2-inch-thick rounds (we forgot this)
2 red bell peppers, cored, seeded, and cut into 2-inch strips
7 scallions, trimmed
Salt and freshly ground black pepper to taste
1/4 cup sun-dried tomatoes packed in olive oil
2 ripe tomatoes cut into 1/2-inch slices
1 recipe Herbed Chevre (recipe follows)
1 recipe Herbed Balsamic Vinaigrette (recipe follows)
Fresh parsley and fresh basil, to garnish, optional
Crostini (recipe follows)
Brush the grill with the canola oil. Prepare a hot fire on a gas or charcoal grill. Whisk together the olive oil, vinegar, and basil in a
small bowl until well blended. Brush the zucchini, yellow squash,
onion, red bell peppers, and scallions with the olive oil mixture. Place
the vegetables on the hot grill and cook 3 to 4 minutes per side until
crisp-tender. Season with salt and pepper. Drain sun-dried tomatoes from oil and set aside.
Arrange the grilled vegetables, sun-dried tomatoes,
and sliced tomatoes on individual plates or a serving platter. Add a
slice of chevre on the side of the vegetables. Drizzle the vegetables
with the vinaigrette, and drizzle a little more vinaigrette around the
place. Garnish with the parsley and basil. Season with additional salt
and pepper, if desired, and serve with crostini. Crostini (Makes 25 to 30 crostini)
1 long, thin, good-quality baguette
1/4 cup olive oil
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon freshly ground black pepper
Kosher salt or coarse sea salt to taste
Preheat the oven to 400 degrees
Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
Brush one side of each piece of bread with the butter
mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes,
until golden brown and crunchy. Let cool completely, then store in an air-tight container up to 1 week.
Herbed Balsamic Vinaigrette:
1/3 cup balsamic vinegar
Juice of 1 lemon
2 tablespoons mixed chopped fresh basil, parsley, and thyme
1 teaspoon freshly ground black pepper
1/4 cup olive oil
Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix. Slowly add the olive oil and whisk
until all the oil is incorporated. Refrigerate in an air-tight
container until ready to use or up to 1 week.
Herbed Chevre:
1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
1 tablespoon freshly ground black pepper
One 8-ounce mild, creamy chevre log
Mix the parsley and pepper together on a plate. Roll
the chevre log in the mixture, pressing lightly so the seasonings
adhere. Wrap in plastic wrap and chill 1 to 2 hours. Remove the log from the refrigerator and unwrap. Cut
into 1-inch slices with string, dental floss, or wire. Keep refrigerated
until ready to serve
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