GOLDEN VALLEY, Minn. -- It's a summertime staple that the whole family can enjoy doing together - grilling!
Chef and instructor Suzanne Schilling dropped by our backyard today with a quick and easy recipe the kids can help make.
For more information about Suzanne or her classes, visit cookingcompanion.blogspot.com and click on the "Cooking Classes" tab.
Tomato Basil Piadina
1½ cup flour
½ tsp salt
¼ cup fresh basil.
2 tbsp plus I tsp for oiling the dough
¼ cup water or more as needed to make a soft dough
3oz tomato paste
1 tsp lemon juice
In a bowl make a well out of the flour. Add the salt and fresh basil. Mix together the olive oil, water, tomato paste and lemon juice. Use dough hook on mixer and mix on low until dough comes together. Then increase to medium-high and knead for 5 min. then knead briefly by hand. It is done when it is soft and firm. Lightly oil the ball of oil. Rest for 30 min.
Cut into 4 pieces and roll into 8" rounds.
Grill the Piadina for 2-3 min on each side or until dough is cooked through.
Grilled Chicken Breast
4- 4oz chicken breasts
Spice Rub (recipe follows)
Top with an Italian slaw, tomato slices, cheese or lettuce
Pounding: When you buy skinless, boneless chicken breasts they have a tapered shape and attached tenderloin. For grilling purposes it is best to remove the tenderloin since it is thin and will cook much too fast to be any good before the rest of the chicken is finished cooking. To even out the meat, pound it to about ½ inch thickness. This will give the breast a uniform thickness and break up the meat to make it more tender.
Rub the chicken with the spice rub and allow it to sit for 30 min.
Grilling: Have your grill completely heated when the chicken is ready. With the grill hot, put the chicken over the hottest part of the fire. The total cooking time should be about 4 minutes. Turn the chicken only once and leave the lid off the grill. You want to cook over direct heat, and only direct heat. Timing is very important because of the short cooking time. Be careful not to overcook, and you will end up with the perfect chicken breast for any recipe.
A dry rub is a mix of several spices that's typically used as a seasoning for meat, fish or poultry. Making one yourself is easy, and the combinations of spices you can use are infinite
1 tsp ground fennel
1 tsp ground sage
1 tsp ground marjoram
½ tsp garlic
½ tsp powder
½ tsp black pepper
½ tsp thyme
½ tsp salt
Begin your dry rub by using a small bowl to mix together the spices you want to be part of the rub's flavor, but do not include salt yet.
Add salt after all spices are mixed. Stir gently.
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