Summer is undoubtedly grilling season, and it’s time to kick the boys to the side and take on the fire! There are plenty of easy ways to incorporate grilled items into your menus while summer lasts. We have two simple recipes thanks to Katie O’Reilly, who will help to take your barbecue or Labor Day party to the next level.
O’Reilly, owner of Chicago’s Kenmare Catering and Events has given us health-forward and delicious grilled entree options that even the most novice chef can master. And she would know! Her company is bringing cooking inspiration to everyone thanks to a fundamental approach of pleasing even picky palettes. Let’s get cooking!
Grilled Romaine Salad
crumbled Gorgonzola cheese, confetti of heirloom tomatoes, slivered scallion, aged balsamic reduction, cracked black pepper
- Cut the romaine head into two parts
- Glaze with olive oil, salt and pepper
- Place on hot grill for between two and four minutes. The aim is just to char, not to burn or cook the lettuce
- Center on serving plate
- Top with listed toppings and serve
This dish can be served warm or room temperature. For a fun variation choose Caesar dressing and shaved Parmesan cheese along with the colorful confetti tomatoes. You can also try grilling olive oil glazed French bread for a smokey crouton!
Fragrant Thai sweet chili chicken skewer
with pickled carrot noodle
(Recipe serves 12 skewers)
For thai chicken skewers
- Marinate your bite sized chicken pieces overnight in the following marinade
- 2 tbsp sweet chili sauce
- Grated orange zest plus 2 tbsp juice
- 1 garlic clove
- 1 tbsp good quality Thai red curry paste
- 2 boneless chicken breast or 3 good sized boneless thighs
- Soak your wood skewer for about an hour so it does burn prior to grilling
- Place a few bite sized pieces of the raw, marinated chicken on the skewer
- Grill on high heat until desired char
- Remove from heat place on tray to rest
For pickled carrot noodles
- Use a vegetable spiralizer (available at most culinary stores for about 30.00) to spiralize raw carrots
- Drop carrots into hot boiling water for one minute
- Remove them then soak in ice and apple cider vinegar bath
- Let set for at least 10 minutes
- Wrap around cooked chicken skewer
- Serve on colorful summer tray!