We had the best BBQ the other night.  It was one of those days in the 90's and the thought of cooking inside wasn't very appealing.  So here is a simple meal for a hot day with lots of flavor and a french twist.

French Potato Salad

3 to 5 lbs Red Potatoes, the small B size works well but you can use the larger



1/2 C. white wine vinegar

1/4 C. Dijon mustard, I used Grey Poupon country Dijon

1/2 C. Olive Oil

1 Tbsp. Shallot, I couldn't find any in the store and the ones in the garden weren't ready so I substituted a small clove of garlic crushed



1/2 C. Basil, fresh slivered

1/2 of a large red bell pepper, sliced in strips

1 bunch of Scallions, those skinny green onions for us Americans, green tops discarded and sliced into thin rounds

 1 small jar of capers drained, these look like little green BB's you find them in the pickle and olive aisle at the grocery

1 bottle of Chardonnay, I used Woodbridge but I'm not a connoisseur of fine wines.

Wash the potatoes and cut into bite sized pieces (leave skins on).  Place into steamer basket and cook until done 8 to 10 minutes.  Boiling them in a large pot works just as well if you don't have a steaming basket.  When done, remove from heat and drain all water from the pot.  Leave the cooked drained potatoes in the large pot and pour about a Cup of the Chardonnay over the hot potatoes.  Let stand in the wine for about 15 to 20 minutes, then discard the now hot ruined wine.  You still have plenty of wine left for drinking with dinner.

While the potatoes are cooking, prep your basil, peppers, scallions, and capers.  Add these to your wine soaked and drained potatoes.

For the dressing, whisk together the vinegar, Dijon mustard, crushed garlic, and olive oil.  I used a food processor but the wire whip or a fork will work just as well.  Pour dressing over potatoes and veggies stir gently.  Cover and refrigerate 2 to 3 hours.

Grilled Marinated Chicken Breasts

4 boneless, skinless, chicken breasts

2 cloves garlic crushed

1/4 C. chopped basil

1/2 C. Chardonnay wine, you'll still have plenty left for dinner

1/2 C. unsweetened pineapple juice, I bought a can of pineapple slices and put aside the fruit for later, snort, like you'll have room for desert.

Ok, pay attention.  I am releasing trade secrets because I don't want you eating chicken that's closer to the dryness and texture of jerky here.  Jerky is a different cooking lesson.  Today you are eating tender juicy grilled chicken breasts.

Place the chicken breasts on a cutting board.  Use a meat mallet to pound the chicken to an even thickness.  Be gentle here, you are not liquifying the chicken.  Even thickness is about 1/2 to 3/4 of an inch.  Don't have a meat mallet?  Use a heavy saucepan, or cast iron skillet.  Then splurge on a three dollar meat mallet, you should be able to find them with the kitchen utensils in the grocery store or Walmart.  You'll need it later for the veal Parmesan, chicken cordon bleu, or hanging pictures around the house.

Place the flattened chicken breasts in a bowl or pan.  Mix together the unsweetened pineapple juice, wine, garlic, and basil.  Pour over the chicken breasts.  Cover and refrigerate for 2 to 3 hours.  The pineapple juice has this wonderful enzyme that tenderizes meats and keeps them juicy without giving them a strong flavor.

About a half hour before you are ready to eat, stoke up the gas grill.  If you are using charcoal, you'll need about an hour to get the coals hot and ready.  Once you have the grill hot, cook the chicken about 5 to 8 minutes on each side, depending on how thin you beat it.  If you have to, cut a piece open, you want to cook it till it is just opaque and the juices are running clear.  Resist the urge to make it jerky.

Serve the chicken with the French Potato Salad, and the leftover wine.

Doesn't it look yummy?  It was so yummy I had to crop honey out of the second picture because he couldn't wait the 20 seconds it took to press the button on the camera.  Plus it was 95 degrees and we weren't exactly in our dining best.  The only reason the neighbors didn't call the police about our scantily clad bodies was because they were sitting on their haunches on their side of the fence panting and begging for a scrap of yummy food to come flying their way.  Ooops, I'm conjuring up unappetizing images.

Yes I know we are drinking wine out of martini glasses but it was that, a champagne flute, or a milk tumbler.  The one time a year we eat like this hardly makes it worth investing in proper glasswear.  You will also notice the extensive silver service we were using.  I told you the chicken is tender and juicy, we only needed a fork.

Stop drooling and run along to make yourself something yummy.  You can do it.  I told you the secret.

tags: family  life  bbq  potato salad  chicken  food  french  cattys corner  

links: digg this    del.icio.us    technorati    reddit