Saturday, September 12, 2009

Marinaded Grilled Chicken, Roast Corn & Cole Slaw

Cole Slaw

** All measurements and seasoning's are approx.

1 head of cabbage shredded - Green or Purple or mixed.

1 carrot shredded

½ onion sliced thin

½ of a ¼ cup (is that an 1/8th?) of bread & butter pickle juice

½ of a ¼ cup (is that an 1/8th?) of red wine vinegar

½ of a ¼ cup (is that an 1/8th?) of extra virgin olive oil

1 ½ tablespoons dijon mustard

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

Use a food processor to shred your cabbage or slice it thinly by hand. Same with carrot. Add onion.

Mix together in large bowl.

In small bowl combine pickle juice, vinegar, evoo, mustard, salt, pepper, onion powder and garlic powder. Wish till combined.

Pour over cabbage and mix thoroughly.

Let sit at least 1/2 hour before serving.

Marinated Grilled Chicken

** All measurements and seasoning’s are approx

4 boneless, skinless chicken breasts

¼ cup Bread & Butter pickle juice

¼ cup White Wine

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed garlic

Season chicken breasts w/ salt & pepper. In large zip lock bag combine pickle juice, white wine and garlic. Mix. Add chicken breasts to bag and massage the marinate into the chicken making sure everything is coated. Seal the bag making sure to get all the air out. Put on plate to avoid any spilling and place in the fridge for ½ to 1 hour, turning every so often.

Shake off any excess marinade and place chicken on grill. Don’t move chicken. Leave on grill about 3-4 minutes, then lift up chicken. If it doesn’t stick to the grill then turn it ¼ turn on the grill to get the criss cross grill marks. Leave on grill about a minute or so. Flip chicken and repeat. Depending on thickness of chicken, time may vary. I like to then put them in a sealed container to continue w/ the carry over cooking in case it’s not fully cooked through while it rests but also retaining it’s moisture.

Roasted Corn on the Cob

4 ears of corn


Extra Virgin Olive Oil



Garlic Powder

White Wine

You can wrap each ear of corn individually in aluminum foil or do 2 per package. Rub corn w/ butter. You don’t want to coat it, just get the butter on there for flavor. Sprinkle salt, pepper and garlic powder on corn and drizzle EVOO over corn. Roll the corn around to coat it with everything. Just before you fully close the corn in the foil, splash it with a bit of white wine. Seal corn firmly.

Place corn in a 350 degree oven for 1 hour or so. Corn can be eaten raw so this is just a matter of cooking it till you want. You can raise the temp of the oven to 400 and cook for 45 minutes if you’d like.

1 comment:

  1. WOW- sounds and looks GREAT. Cannot believe you use pickle juice! But I will not question your wisdom- I will try it though!
    Kelly K