Donna Walsifer
ahh!
Take a breath, breathe, another summer season at the Jersey shore is in the books.
It was a busy summer at my home. My granddaughters were down every Thursday for swimming lessons at The Atlantic Club. Nana made pancakes and waffles for breakfast and made sure there were cookies and snacks available. When they weren’t here, I tried many new recipes incorporating the produce from my Dreyer Farm CSA box.
A couple of weeks ago, I dug out a recipe that I clipped from the July 2020 issue of “Southern Living Magazine” for Grilled Chicken and Corn with Charred Scallion-Lime Butter. For the recipe you’ll need, fresh corn (unshucked), scallions, unsalted butter, fresh chives, fresh flat leaf parsley, fresh lime juice, kosher salt, freshly ground black pepper, bone in, skin-on chicken thighs.
It was a busy summer at my home. My granddaughters were down every Thursday for swimming lessons at The Atlantic Club. Nana made pancakes and waffles for breakfast and made sure there were cookies and snacks available. When they weren’t here, I tried many new recipes incorporating the produce from my Dreyer Farm CSA box.
A couple of weeks ago, I dug out a recipe that I clipped from the July 2020 issue of “Southern Living Magazine” for Grilled Chicken and Corn with Charred Scallion-Lime Butter. For the recipe you’ll need, fresh corn (unshucked), scallions, unsalted butter, fresh chives, fresh flat leaf parsley, fresh lime juice, kosher salt, freshly ground black pepper, bone in, skin-on chicken thighs.
The beauty of this recipe is that it’s all done outside on your grill. For the corn, you’ll peel back the husks and remove the silk. Push the husks over the corn and soak in water for 30 minutes. Next, you’ll brush a bunch of scallions with cooking spray and grill uncovered until wilted and charred. Let the scallions cool; then coarsely chop. Using a food processor, add the scallions, softened butter, chives, parsley, lime juice, salt and pepper and blend until smooth. I would suggest first zesting the lime for added punch. Reserve 1-1/2 tablespoons of the butter mixture.
Preheat your grill to between 400° to 450°and roast the corn uncovered until the husks are charred. This will take approximately 20-25 minutes. I used one half of the grill for the corn and the other side to cook the chicken. For the chicken, you’ll want to oil the grates before placing on the grill. Season the chicken with salt and pepper. Thighs will take 14 to 16 minutes or until a meat thermometer registers 170°.
When done, brush the chicken with the reserved butter mixture and with the remainder, place in a serving dish to use on the corn.
What a tasty meal. I used bone-in, skin on chicken breasts and cooked until 165° with the skin a deep golden brown with crispy edges. We slathered the butter on the corn which gave the corn a sweet and herbaceous flavor, so good! Overall, a flavorful meal that kept my kitchen cool.
Recently in my CSA box, I had a green zucchini, two yellow squashes and an eggplant. With company here, I tucked them in my vegetable crisper and almost forgot about them. To use them up, I dug out my recipe for Eggplant and Macaroni Casserole. I swapped the yellow squash for a green pepper called for in the recipe. From my herb garden, I used fresh parsley, oregano and thyme. Instead of baking it in the oven, I cooked each person’s dish covered in a microwave for several minutes to heat through…delicious! The pasta was moist and the diced pieces of provolone cheese melted nicely. As my husband and I were only going to eat a small portion of the pasta, I was able to save the unbaked balance for another night’s supper.
Preheat your grill to between 400° to 450°and roast the corn uncovered until the husks are charred. This will take approximately 20-25 minutes. I used one half of the grill for the corn and the other side to cook the chicken. For the chicken, you’ll want to oil the grates before placing on the grill. Season the chicken with salt and pepper. Thighs will take 14 to 16 minutes or until a meat thermometer registers 170°.
When done, brush the chicken with the reserved butter mixture and with the remainder, place in a serving dish to use on the corn.
What a tasty meal. I used bone-in, skin on chicken breasts and cooked until 165° with the skin a deep golden brown with crispy edges. We slathered the butter on the corn which gave the corn a sweet and herbaceous flavor, so good! Overall, a flavorful meal that kept my kitchen cool.
Recently in my CSA box, I had a green zucchini, two yellow squashes and an eggplant. With company here, I tucked them in my vegetable crisper and almost forgot about them. To use them up, I dug out my recipe for Eggplant and Macaroni Casserole. I swapped the yellow squash for a green pepper called for in the recipe. From my herb garden, I used fresh parsley, oregano and thyme. Instead of baking it in the oven, I cooked each person’s dish covered in a microwave for several minutes to heat through…delicious! The pasta was moist and the diced pieces of provolone cheese melted nicely. As my husband and I were only going to eat a small portion of the pasta, I was able to save the unbaked balance for another night’s supper.
Grilled Chicken and Corn with Charred Scallion-Lime butter
“Southern Living Magazine” July 2020
Ingredients
4 ears fresh corn, unshucked
1 bunch scallions, trimmed
1/2 cup unsalted butter, softened
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice (from 1 lime)
2 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) bone-in, skin-on chicken thighs
Lime wedges
Directions
“Southern Living Magazine” July 2020
Ingredients
4 ears fresh corn, unshucked
1 bunch scallions, trimmed
1/2 cup unsalted butter, softened
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice (from 1 lime)
2 3/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) bone-in, skin-on chicken thighs
Lime wedges
Directions
- Working with 1 corn ear at a time, peel husks back to the base of ear; do not break off husks. Remove silk from ear. Place husks back up around ear. Soak prepared ears in water 30 minutes. Drain.
- Preheat grill to medium-high (400°F to 450°F). Place corn on unoiled grates. Grill, uncovered, turning occasionally, until husks are charred, 20 to 25 minutes. Remove from grill.
- Meanwhile, coat scallions with cooking spray. Place on unoiled grates. Grill, uncovered, turning occasionally, until lightly charred and wilted, 5 to 6 minutes. Remove from grill; cool 5 minutes. Coarsely chop. Process charred scallions, butter, chives, parsley, lime juice, 1 1/4 teaspoons of the kosher salt, and 1/4 teaspoon of the pepper in a mini food processor until smooth, 30 seconds. Transfer to a serving bowl, reserving 1 1/2 tablespoons in a separate bowl.
- Sprinkle chicken evenly with remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken, skin sides down, on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of thighs registers 170°F, 14 to 16 minutes.
Pasta with Cherry Tomatoes and Arugula
By Martha Rose Shulman
New Times Cooking website/app
Time: 20 minutes
Servings: 4
Ingredients
1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
¾ pound fusilli, farfalle, or orecchiette
¼ cup freshly grated ricotta salata or Parmesan (more to taste)
PREPARATION
By Martha Rose Shulman
New Times Cooking website/app
Time: 20 minutes
Servings: 4
Ingredients
1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
¾ pound fusilli, farfalle, or orecchiette
¼ cup freshly grated ricotta salata or Parmesan (more to taste)
PREPARATION
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.