I prepared this menu for friends last weekend and it was a huge hit! I think you’ll enjoy it just as much as we all did. It’s fairly simple, fresh and delicious. Served with a nice Sauvignon Blanc, it’s the perfect menu for summer entertaining!
Peruvian Chicken
Marinated Tomatoes with Chopped Greens
Summer Squash Casserole
Watermelon with Local Honey and Fresh Mint
Peruvian Chicken
2 3-4 pound chickens, butterflied (I asked the butcher at Harris Teeter to do this for me and he did a great job!)
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 cup pineapple juice
1/2 cup soy sauce
1 tablespoon dry marjoram leaves
5 cloves of garlic, peeled and thinly sliced
2 teaspoons ground cumin
1 teaspoon paprika
Place the chickens in two large zip lock bags. Combine the marinade ingredients and mix well. Pour half of the marinade into each bag, seal and refrigerate overnight, turning every few hours. Heat your grill to 400 degrees, or if using charcoal, heat until coals are turning white. Grill for about 6 minutes on each side. Cut into the chicken to make sure the juices are clear. Cut into serving pieces and place on a platter.
Marinated Tomatoes with Chopped Greens
3 large heirloom tomatoes
1 small head red leaf lettuce
1/2 head of radicchio, chopped
1 head endive, chopped
2 tablespoons finely chopped Vidalia onion
Marinade:
1 cup olive oil
1/2 cup red wine vinegar
2 teaspoons dried oregano leaves
1 teaspoon grey salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
1 bunch scallions, cleaned and chopped
Slice the tomatoes, about 1/2 inch thick. Make the marinade and blend well. Place the tomato slices in a long flat plastic container with a lid. Pour the marinade over the tomatoes and marinate for at least 3 hours. Spoon the marinade over the tomatoes every hour.
To assemble:
Place clean lettuce leaves on a platter, place the tomatoes over the lettuce and garnish with the chopped vegetables. Spoon the marinade over the platter, as much as you desire, and serve.
Summer Squash Casserole
Preheat oven to 350
1/2 tablespoon olive oil
3 cups assorted summer squash, chopped
pink salt and ground black pepper to taste
Saute the squash in the olive oil until just tender. Place in a large mixing bowl and add the following ingredients.
1 can water chestnuts, drained and chopped
1 small can chopped green chilies
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
12 whole grain crackers, crushed
1 cup grated cheddar (put half of the cheese into the mixing bowl and save half to sprinkle over the top.
Combine the squash with the remaining ingredients and stir to combine. Place in a greased 9×11 pyrex baking dish. Sprinkle the remaining 1/2 cup grated cheese over the top. Cover with foil and bake for one half hour. Remove the foil and bake for 15 minutes.
Watermelon with Local Honey and Fresh Mint
1 watermelon, chilled and cut into large chunks
1/4 cup good local honey
1/4 chopped fresh mint
Place the watermelon on a platter and drizzle with the honey. Garnish with the chopped mint. This is also delicious served with pieces of good dark chocolate on the side. I like the kind with sea salt and crushed almonds added…..pure yum! Thank you Judith for providing this dessert!
One Response
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Marisa Franca @ All Our Way Says:
I can see why the menu was a huge success!! I haven’t eaten breakfast yet and you’ve made me so hungry I swear I’m drooling!! I’m on a quest to find a mint plant to pot for my herb garden — everything is picked over up here — wish I could run over to the Ace garden center on SSI. I could spend hours there 🙂
