Friday, June 25, 2010


This is a QUICK!!! and DELICIOUS!!! sandwiches to make with leftovers or pre-prepared ingredients from the grocery store.

3 cups shredded rotisserie chicken
3/4 cup barbecue sauce
4 sub rolls
2 cups fresh spinach leaves
1 cup shredded cheddar cheese
1/4 cup sliced onion
1/4 cup store bought or homemade vinaigrette

Preheat oven to 350. combine chicken and barbecue sauce and wrap in foil, making a pouch. Heat chicken in oven for 15 minutes. Set rolls on rack in oven with chicken until both are hot, 5 minutes.

Meanwhile, in a medium bowl, combine spinach, corn, cheddar cheese, onion and vinaigrette. Split rolls keeping 1 side attached. Fill with chicken mixture, then spinach salad.

YIELD: Serves 4

Thursday, June 17, 2010


1 ripe pineapple
1 cup sugar
3/4 cup coconut milk
1/4 cup unsweetened shredded coconut, toasted
16 wooden skewers

Trim ends from pineapple, then stand it on end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar, boil, swirling occasionally ( do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk ( mixture will bubble furiously).

Prepare a gas or charcoal grill for high ( 450 to 550; you can hold your hand 5 inch above cooking grates only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

YIELD: Makes 4 servings.

Notes; You can prepare the whole pineapple, but double the ingredients for caramel sauce.
Presoak your wooden skewers in water for 30 minutes to prevent burning on grill.
You can also grill peaches and nectarines.

Tuesday, June 8, 2010


I couldn't believe how outrageously YUMMY!!! these halibut skewers were. Crusty Italian bread and halibut are seasoned with fresh rosemary, the woven with pancetta and grilled until golden.

1/4 cup olive oil
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 - 1/2 pounds boned and skinned halibut, cut into 2-inch chunks
4 cups 1-1/2-inch cubes crusty bread, such as ciabatta
3 ounces pancetta, sliced paper thin

Prepare a charcoal or gas grill for medium heat (350 to 450 ; you can hold your hand 5-inch above grate only 5 to 7 minutes)

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes.

Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer, weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes.

You will need 4 metal skewers, each 10 inch long, for the kebabs.

YIELD: Serves 4