I have always loved the “dog days” of summer, the time from the end of July to the beginning of September when the hottest, most sultry days happen. As a kid, I remember taking a “rest” in the hayfield under the shade of a tree, staring at the clouds that changed from profiles to animal shapes, and comparing my ideas with those of my siblings. Even the clouds this time of year seemed to be “lazy.”
It isn’t until we’ve had a few sultry dog days like this that we feel we’ve had our summer – the total opposite season from the “Arctic Clippers” of January when we know we’ve had our winter. When September comes it is refreshing and cool at night. Usually.
During dog days it is hard to even think of cooking very much. I don’t want to heat up the kitchen, but there are all those wonderful vegetables coming ripe in the garden, and hungry people around. It’s actually a time when it is easy to eat in a very healthy way. Green and chopped salads, salsas, and grilled vegetables and chicken or fish come to mind. Yum!
Vegetables are part of a balanced diet and making delicious barbecued veggies means that you can cook an entire meal outside on a grill without heating up the kitchen a single degree.
side dish recipes include such delights as grilled portobello mushrooms which are juicy and delicious with any meal, grilled corn on the cob served with butter or simply rubbed with fresh lime and sprinkled with ground cumin and Kosher salt was something we enjoyed in Bangalore, India!
If you love mushrooms, you will love them grilled. Portobello mushrooms are meaty mushrooms which are about 5 inches in diameter. To prepare them, you need to remove and discard the dark gills from underneath the mushroom with a spoon. Portobellos can substitute for meat in a grilled menu. I love them grilled brushed with with olive oil, garlic, and served with a squeeze of lemon juice and butter-fried fresh sage. This makes a perfect first course.
Orange-Garlic Grilled “Spread Eagle” Chicken and Vegetables
For the best flavor, plan on mixing the marinade a day or two ahead of time, and marinate the chicken overnight. To “spread eagle” the chicken, you cut the backbone out of the chicken and flatten it out for grilling. This system works well for Cornish game hens as well. Plan on about 40 to 45 minutes cooking time. While the chicken cooks you can grill the vegetables, too, brushing everything with the marinade.
3 large cloves garlic, minced
1/2 cup olive oil or canola oil
1 tablespoon grated orange zest
1 tablespoon minced fresh rosemary
1 broiler-fryer chicken, 3 1/2 pounds
For the vegetables:
About 2 pounds fresh vegetables or your choice, prepared as directed below
A second batch of marinade just for the vegetables
For the marinade, in a small jar, combine the garlic, oil, orange zest, and rosemary. Cover, and let stand at room temperature for at least 2 day or up to one week. (Prepare a second batch for the vegetables.)
Rinse chicken inside and out and discard lumps of fat. Reserve neck and giblets for another use. Dry the chicken and using a pair of kitchen shears or a sharp knife, cut down both sides of the backbone; reserve bone for another use.
Spread the chicken out flat and place in a deep pan and brush all over with the marinade. Cover and refrigerate overnight.
For the vegetables, prepare as directed below for each. Brush with the 2nd batch of marinade. If you’re doing this ahead of time, cover and refrigerate until you are ready to grill.
Prepare the barbecue.
Place the chicken with the skin side up over medium coals on a lightly greased grill, about 4 to 6 inches above the coals. Cook, turning and basting the chicken often, and cook until the meat near the thighbone is no longer pink (about 40 minutes.)
Meanwhile, grill the vegetables until they are streaked with brown and tender when pierced. Serve vegetables either hot or at room temperature along with the grilled chicken.
Vegetables for grilling:
Asparagus: Rinse and dry, brush with marinade and grill 5 to 6 minutes.
Bell peppers and fresh chiles: Rinse and pat dry. Brush with marinade and grill 8 to 10 minutes in all.
Cabbage or radicchio: Trim and cut cabbage into lengthwise quarters. Cut radicchio in half. Brush with the marinade and grill 6 to 10 minutes, turning once.
Corn on the cob: Brush corn with marinade and grill about 8 minutes.
Eggplants: Cut off stem end of small Oriental eggplant and cut in lengthwise halves; brush with marinade and grill 12 to 15 minutes.
Green Onions: Rinse and dry, trim off root ends. Brush with marinade and grill 5 to 6 minutes.
Fennel: Cut off woody stems. Cut vertically into 4 equal slices; brush with marinade and grill about 20 minutes.
Potatoes, sweet potatoes or yams: Cut in halves or cut large potatoes into lengthwise slices or wedges. Cook in boiling water until tender, about 8 minutes. Brush with marinade and grill 8 to 10 minutes longer.
Sweet Onions: Do not peel, but cut in halves crosswise. Brush with marinade and grill about 15 to 20 minutes depending on the size of the onions, or until tender but not mushy.
Summer Squash, zucchini, yellow squash, pattypan: Cut larger squash into halves lengthwise, or into thick diagonal slices. Brush with marinade and grill 10 to 15 minutes.
Tomatoes: Cut in halves, brush with marinade and grill 8 to 12 minutes.