Tuesday, June 23, 2009

Mismatched Dinner

I tried three new recipes today, which, although they really were mismatched, went together just fine. The first was the Olive Bread appetizer from ThePioneerWoman.com. Green and black olives, mayo, butter, and monterey jack cheese on French bread. I made one recipe and quartered the loaf of bread. Three are in the freezer for another time. One I baked for tonight. This would be really good with drinks. It's definitely what we refer to as a "back home" recipe. Nothing fancy, no frou frou ingredients - canned olives in fact, but good eats.

The other two are from Tom Douglas' Seattle Kitchen, which I bought during our trip to Seattle this spring.

Smoky Eggplant - grilled eggplant and onion, garlic, olive oil, lemon juice tahini, and parsley served with crispy flatbreads ( I used red onion). This was good. The flavor is more delicate than the other two dishes. This would be great for a party or for a Mediterranean tapas style meal.

And Grilled Chicken Skewers with Tangerine Ginger Glaze. The chicken was really tender and flavorful. This was excellent! I used orange juice instead of the tangerine, but no other changes other than using the microwave to reduce the glaze instead of a saucepan. It's hot here today! I glazed the chicken several times during grilling and had retained some glaze to be served with the chicken. With some rice, this would be a good main dish. Done on small skewers, it would be a great pary appetizer. We'll definitely make this again.

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