- grilled chicken leg quarters
- grilled onion and potato packet
- salad of baby spinach and strawberries
The chicken was easy. I just sprinkled each leg quarter with some Jane's Krazy Salt and freshly ground pepper, then grilled them skin-side down over medium-high heat for five minutes or so to get the skin nicely browned and crisp. After that I flipped them to skin-side-up, turned the grill down to low, and let them cook for another 20 minutes or so. They were tender, juicy and delicious.
The onion and potato packet was likewise easy. I just thinly sliced some onion and some little red-skinned potatoes (because that's what I had; do use a waxy vs. mealy potato, though) and layered them in a piece of heavy-duty foil with some butter, salt and freshly ground pepper. I sealed it all up nice and tight and stuck it on the grill when I turned the chicken. It was done when the chicken was done, and it was SO YUMMY. The onion got all sweet and slightly caramelized, and the potato was nicely tender. Mmmm!
The spinach salad could not have been easier; just dump a bag of pre-washed baby spinach into a bowl and add halved (or quartered or sliced) fresh strawberries. I served it with a bottled raspberry vinaigrette.
I washed everything down with a nice glass of white sangria. Earlier today I combined a bottle of pinot grigio (it's what I had; just use whatever white wine is laying around) with some cognac and a can of peach nectar. Then I sliced in a couple of fresh nectarines and let it all kind of get happy for a couple of hours. To serve, fill a collins glass (that's the tall one) with ice and then pour it about half full of the wine mixture. Scoop out some nectarines and drop those in the glass, add a couple of fresh raspberries, then top it off with club soda (or if you like it sweeter, use a lemon-lime soda). It's kind of like a homemade wine cooler, but NOTHING like that pre-bottled crap you buy in the store. So good, and excellent with grilled chicken!