Summertime grilling with Naz

[projekktor id=’13978′]

Broil King barbeque expert Naz Cavallaro is back with us to grill up more goodies.

Recipes:

Curried Chicken Salad
A refreshing lunch for a hot summer day.

INGREDIENTS
4 chicken breast halves, skinned and boned
1 1/2 cups seedless grapes, halved
1 head romaine lettuce, washed and torn
1 cup mayonnaise
1 tsp fresh ginger, minced
1 tbsp curry powder
1 tsp honey
1 tbsp lime juice
1/4 cup almonds, toasted
seasonal fruit for garnish

DIRECTIONS

Grill the chicken breasts on MEDIUM heat for 6 minutes per side. Cool the chicken, then slice it into bite size pieces.

Mix together the mayonnaise, ginger, curry powder, honey and lime juice.

Toss the chicken with the dressing, and spoon this mixture onto a bed of prepared romaine lettuce. Garnish with grapes and any seasonal fruit of your choice (strawberries, or blueberries), and sprinkle with toasted almonds.

©2014 Recipe by Broil King – Grilled by Resident Chef BBQ Naz Cavallaro. Used with permission.

Pollo Alla Sorriso – Grilled Chicken Pesto with a Smile!

Prep Time: 15 minutes
Marinating Time: 20 to 30 minutes
Grilling time: 10 -15 minutes
Special Equipment: large Saute Pan, Large Pot for Pasta

Marinade / Dressing
¼ cup extra-virgin olive oil
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1½ cup fresh basil
3 teaspoon roasted pine nuts
¼ cup freshly grated parmesan cheese

2 boneless, skinless chicken breast halves, 6 to 8 ounces each
320 grams spaghetti pasta

¼ cup dry white wine
¼ cup Sun-Dried Tomatoes
1 tablespoon Pesto (basil, pine nuts and parmesan cheese – blended)
¼ cup de-pitted Kalamato Olives
½ cup sliced mushrooms (if desired)
2 hand fills of Baby Spinach
½ teaspoon of chopped garlic
¼ cup diced vidalia onions
Salt and Pepper to taste
Olive oil

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. In a small food processor combine all marinade ingredients. Once processed, place into (leaving at least 1 tablespoon on side) in a medium bowl add the chicken to the bowl and turn to coat evenly. Allow the chicken to marinate at room temperature for 20 to 30 minutes.

3. Remove the chicken from the bowl and discard the marinade. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into ¼-inch strips or serve whole.

4. On side burner, sauté garlic and onions, then add sliced mushrooms, sun-dried tomatoes, and kalamato olives. Add white wine, then place spinach in pan – turn to coat and slightly wilt the spinach. Lastly add 1 teaspoon of pesto to dress and salt and pepper to taste. Toss, remove from the grill and serve right away with shavings or generous topping of freshly grated parmesan cheese if so desired. Serve with Grilled Chicken

©2014 Recipe by Broil King Resident Chef BBQ Naz Cavallaro. Used with permission.

Chicken Satay with Peanut Sauce

INGREDIENTS
1 tbsp brown sugar
1 tbsp curry powder
2 tbsp peanut butter
1/2 cup soy sauce
1/2 cup lime juice, freshly squeezed
2 cloves garlic, minced
pinch chili peppers, crushed.

6 boned and skinned chicken breast halves cut in 1/2″ strips
2/3 cup peanut butter
1 1/2 cups coconut milk
1/4 cup lemon juice, freshly squeezed
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp fresh ginger, grated
4 cloves garlic, minced
pinch cayenne
1/4 cup chicken stock
1/4 cup heavy cream
sprig cilantro
DIRECTIONS
Combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chilies in a shallow dish, or in a heavy-duty re-sealable bag. Marinate strips of chicken for 2 hours or overnight. Meanwhile, soak wooden skewers in water to prevent burning at the time of cooking.
Thread the chicken pieces on the skewers in a serpentine pattern.
To make the peanut sauce, combine the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and cayenne pepper in a saucepan over moderate heat (on the side- burner), and cook until the sauce is as thick as heavy cream, about 15 minutes. Purée briefly in a blender or a food processor. Add the chicken stock and cream and blend again until smooth. Reserve, and bring to room temperature before serving.
Preheat barbecue on HIGH and brush grids with vegetable oil to prevent sticking. Place chicken skewers on the grill and reduce heat to MEDIUM. Cook, turning several times and basting with the marinade, for 6 – 8 minutes or until no longer pink on the inside. Sprinkle with chopped cilantro leaves. Serve with room temperature peanut sauce.