You didn’t think we were done griling, did you? The weather in the 82071 is predicted to stay warm for the next week, so whip up a pitcher of Bourbon-orange Smash and try out a new appetizer on the grill tonight!
Fresh rosemary is available at the Laramie Farmer’s Market Friday afternoons on Grand Ave.
Grilled Feta with Rosemary
Serves 8 as an appetizer
1 12-oz. piece feta, at room temperature
6 sprigs fresh rosemary
2 tablespoons olive oil
Grilled pita, for serving
Heat the grill to medium-low; if using charcoal, spread out the coals so the fire isn’t too hot. Place the block of feta in the center of a large piece of heavy-duty aluminum foil. Top with the rosemary, drizzle the oil, and season with about ¼ teaspoon pepper. Seal the foil to form a packet.
Grill the packet, covered, until the feta is soft in the center when pressed, 15-17 minutes. Transfer the feta, herbs, and oil to a shallow bowl and serve with the pita.
Asian Chicken Skewers
Serves 8–two skewers each
16 bamboo skewers, soaked in water for at least 10 minutes
8 chicken tenders (about 2 pounds)
1 tablespoon brown sugar
1 tablespoon grated ginger
1 tablespoon Sriracha hot sauce
1/8 cup soy sauce
1/8 cup rice wine or apple vinegar
1 tablespoons toasted sesame oil
¼ cup water
Combine all marinade ingredients in a large zip-top bag and mix well. Place chicken tenders, one at a time, between two sheets of plsatic wrap and pound with a heavy skillet until they are about 1/4 inch thick. Cut in half lengthwise so that you have 16 strips of chicken and place in the marinade bag. Place in refridgerator for at least one hour, turning occasionally.
Prepare the grill for medium-high heat. Thread 1 chicken tender onto each skewer, weaving the tenders so the skewers pierce each piece 2 or 3 times. Bunch the meat a bit, so it covers about 5 inches of the skewer. Grill the chicken, turning once, until the meat is firm and the juices run clear when a tender is pierced with a knife, about 2 1/2 minutes per side.
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