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South of the Border Chicken

By Barbara Beltrami

When in doubt — whether company is coming for dinner, whether you have house guests, whether you’ve spent the day at the beach, whether you’re on a staycation, whether it’s just too darn hot to even think of turning on the stove or oven, whether you just can’t do another takeout, or whether you simply cannot think what to make for dinner — throwing some chicken on the grill is the default solution.

If you think of it early enough, you can marinate just about any chicken parts in the fridge while you go about your activities. If you decide too late for that, you can pick up the chicken, raid your herb garden or fridge and create a tasty main dish that’s sure to please even the fussiest guests or family members.

Pollo al Mattone (Chicken Under a Brick)

YIELD: Makes 4 servings

INGREDIENTS: 

2 bricks, wrapped in aluminum foil

One 4-pound chicken

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, chopped

1 1/2 tablespoons chopped rosemary

Freshly squeezed juice from 1/2 lemon

Coarse salt and pepper, to taste

1 teaspoon dried hot red pepper flakes

DIRECTIONS:

Prepare grill to medium, then place bricks on grill to heat up. Remove neck , extra fat, and innards from chicken and discard or save for another use. Place chicken, breast side down on a cutting board and, with poultry shears or a large knife, cut along both sides of spine and remove it. Cut the breast in half lengthwise. Wash chicken in cold water and pat dry with paper towels. 

In a small bowl, combine oil, wine, garlic, rosemary, lemon, salt and pepper and hot pepper flakes. With a pastry brush coat the entire chicken with the mixture. Place chicken halves, skin side down on grill;  place a heated brick on top of each half, close lid and cook for about 10-15 minutes, until skin is crisp and there are dark grill marks\.

Remove bricks, flip the chicken, put bricks back on top and continue to cook  another 10-15 minutes or so, until a meat thermometer inserted at thigh joint reads 170F. Transfer chicken to cutting board and let sit about 5 minutes, then cut into 4 pieces.  Serve with corn on the cob and a tossed salad.

South of the Border Grilled Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

4 skinless boneless chicken breasts

1/4 cup olive oil

2 garlic cloves, minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 tablespoon freshly squeezed lime juice

Coarse salt and pepper to taste

Crushed hot red pepper flakes

Lime wedges

DIRECTIONS:

Butterfly each chicken breast by slicing it almost in half horizontally, then opening it like a book so it lies flat. In a large bowl combine the oil, garlic, chili powder, cumin, coriander, paprika, lime juice, salt and pepper and pepper flakes. Place chicken in bowl and rub it all over with the mixture. Cover and refrigerate 30 minutes. Preheat grill to medium. Use marinade to baste only during first 5 minutes of cooking as it has been in contact with raw chicken and must be thoroughly cooked; grill chicken, turning once, until just turning brown but not dark, about 5-10 minutes per side. Serve immediately with lime wedges, salsa and a salad or cover and refrigerate until ready to serve.

Curried Grilled Chicken

YIELD: Makes 4 servings

INGREDIENTS:

3 tablespoons olive oil

2 tablespoons prepared mustard

2 tablespoons warm honey

1 tablespoon curry powder

Salt and freshly ground pepper to taste

1 small onion, minced

1 garlic clove, minced

1/2 teaspoon cinnamon

4 boneless chicken thighs

1/4 cup fresh cilantro leaves, chopped

DIRECTIONS:

Preheat grill to medium. In a large bowl combine oil, mustard, honey, curry powder, salt and pepper, onion, garlic, and cinnamon. Place chicken thighs in bowl and toss to coat evenly with mixture. Place chicken on grill and baste with marinade only during first 5 minutes as it has been in contact with raw chicken and must be thoroughly cooked. Grill, turning once, until cooked through and meat thermometer inserted in thickest part of thigh reads 170 F. Sprinkle cilantro  over chicken and serve immediately with rice and grilled peaches.

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Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Take Summer Grilling to New Heights with a Versatile Veggie

(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission

YIELD: Serves 4

INGREDIENTS:

2  sweetpotatoes

1/2 head purple cabbage

1  tablespoon olive oil

salt, to taste

pepper, to taste

6 tablespoons poppyseed dressing, divided

1 tablespoon chopped parsley

2 cups grape tomatoes, halved

3 tablespoons feta cheese, crumbled

DIRECTIONS:

Preheat grill to 400 F.

Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.

Shred cabbage into thin slices.

Toss sweetpotatoes with olive oil and salt and pepper, to taste.

Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.

In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.

To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.

Serve warm or cold.

See video of recipe here.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

‘A glass of wine is a great refreshment after a hard day’s work.’ — Ludwig Van Beethoven, 1770-1827, German composer

Mendoza, a grape-growing province in the Cuyo region in the central-western part of the country, directly west of Buenos Aires, was founded in 1561. It is the country’s most important wine-producing area, and its main subregions include Uco Valley, Tupungato, Luján de Cuyo, and Maipú.

Vineyards are planted at the edge of the Andes Mountains, at some of the highest altitudes in the world, with the average site located 2,000 to 3,600 feet above sea level. The climate is desert-like with a mere 9-inches of rain per year, and irrigation is necessary to grow and ripen the grapes.

Mendoza is the largest and most important grape-growing province in Argentina, accounting for 70 percent of wine production, with over 375,000 acres of grapevines planted.

Red grapes account for over half of the entire province’s acreage. Mendoza’s red grapes include Malbec, Bonarda, Cabernet Sauvignon, Syrah, Tempranillo, and Merlot. Major white grapes include Pedro Giménez, Chardonnay, Torrontés Riojano, Chenin Blanc, and Sauvignon Blanc.

Some red wines from Mendoza to try are…

2011 Don Manuel Villafañe “Gran Malbec.” Intense violet color, complex nose with aromas of black fruit, raspberries, plums, and nuts. Medium-bodied and quite smooth with spices, licorice, and chocolate.

2018 Achával-Ferrer “Finca Altamira” Malbec. (The wine was aged 15 months in French oak barrels.) Inky in color; smells like raspberry jam, with dark fruit and spices. Full-bodied and tannin with flavors of espresso, blackberry, and bittersweet chocolate.

2016 Juan Gregorio Bazán Reserva “Blend Selection.” (Blend of Malbec 40%, Cabernet Sauvignon 40%, and Merlot 20%). Dark ruby color with a bouquet of raspberries and hickory smoke-flavored barbecue sauce. Medium-bodied with flavors of red plums and spices. Smooth finish and aftertaste of toasted oak.

2016 Cruz Alta “Grand Reserve” Cabernet Sauvignon. Deep color, full bouquet of black tea, juicy raspberries, and figs. Complex flavors of cherries, plums, and blackberries. Hints of vanilla and cocoa appear in the aftertaste.

2018 Septima “Cabernet Sauvignon.” Ruby colored with a bouquet of blackberry jam, black olive, black pepper, and toasted oak. Medium-bodied with flavors of plums and roasted coffee, with subtle nuances of licorice and mint.

Other producers to look for are Catena Zapata, Doña Paula, Familia Zuccardi, Norton, Rutini Wines, Salentein, Trapiche, Trivento, Vistalba, and Bodegas Weinert.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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METRO photo

By Barbara Beltrami

They’re here! Grab one and bite into it. Let the juice run down your chin, down your arm and onto your shirt. If it’s a good peach, who cares? If it’s not, you’ve wasted your money and made an unnecessary mess. And in my experience there’s no way of knowing whether it will be succulent and delicious or taste like a raw potato. It’s also been my experience that a peach’s quality has nothing to do with its price. 

I’ve bought peaches that are all rosy and perfect looking in green quart baskets at local farm stands and paid a handsome price for them only to have them go furry on me before they’re even ripened, and I’ve bought peaches on sale  at the supermarket that are not so rosy and are hard as rocks and had them ripen and taste wonderful. It’s really anybody’s guess what the variable is.  

The only thing I can say is that one should never ever buy a peach with any blemish whatsoever because it will not end well. You’ll ultimately  have to salvage parts of that peach that have not started to rot and cook them up to go with a nice dish of vanilla ice cream. Should you have to do that, here are a few recipes to try.

Peach Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 cups flour

1/4 cup sugar

1/2 teaspoon baking powder

7 tablespoons butter, softened

1 large egg

1 egg yolk

1/4 cup + 2 tablespoons apricot jam

4 medium peaches, cut into 1/2” wedges

Confectioners’ sugar for dusting

DIRECTIONS:

Place oven rack in lower third of oven, then preheat oven to 375 F. In a food processor combine the flour, sugar, baking powder, and butter. Pulse a few times to blend, then add the egg and egg yolk and pulse just until a soft dough forms; turn the dough out onto a pastry board and knead until it all comes together. Press the dough onto the bottom and sides of a 10 1/2” fluted tart pan with a removable bottom. 

Spread the quarter cup jam over the bottom crust, then arrange peaches in concentric circles on top. Bake for 20 minutes or until crust is a light golden color and peaches are still a little hard; spread the remaining two tablespoons jam over the peaches and return tart to oven and bake for 25-30 minutes more, until crust is a nice golden color and peaches are tender.

Let cool about 30 minutes, then dust with confectioners’ sugar, remove from pan and serve warm with creme fraiche. 

Peachy Barbecue Sauce

YIELD: Makes about 2 cups

INGREDIENTS: 

2 tablespoons olive oil

1 large shallot, diced

One 3” piece ginger, peeled and diced

3/4 pound peeled, pitted and diced fresh peaches

3/4 cup apple cider vinegar

1/2 cup brown sugar, firmly packed

Salt and pepper to taste

1 teaspoon dried hot pepper flakes

DIRECTIONS:

In a medium saucepan over high heat, warm the oil, then add the shallot and ginger; stirring often, cook until shallot is soft, about 3-5 minutes; add peaches, vinegar, brown sugar, salt and pepper, and hot pepper flakes; stir and bring to a simmer, lower heat and maintain a gentle simmer until the peaches are very soft, about 25-30 minutes. Using an immersion blender, puree the sauce until it reaches desired consistency, then use to baste ribs, chicken or pork and serve with corn on the cob.

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS: 

3 pounds fresh peaches, peeled, pitted, diced

1/2 cup firmly packed brown sugar

1/2 cup flour

1/2 cup rolled or quick oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

Pinch salt

6 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. Butter a 9” square baking dish. Arrange peaches evenly in baking dish. In a medium bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, salt and butter. Mix until it achieves a crumbly consistency; sprinkle over peaches; bake until golden brown and crispy on top, about 30 minutes. Serve warm with vanilla ice cream. 

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Elizabeth Ostrove

King Kullen Grocery Co., Inc. has named Elizabeth Ostrove of Smithtown Chief Financial Officer. In her 36-year career with King Kullen, Ostrove has held a number of senior positions, most recently serving as Vice President & Controller of  Finance. The announcement was made by King Kullen President & Chief Operating Officer Joseph W. Brown following a vote by the King Kullen Board of Directors.

“Liz has overseen the Accounting, Finance and Payroll Departments for many years and has been involved in a number of complex initiatives throughout her tenure with King Kullen,” said Brown. “She is a dedicated employee who consistently gives her all to every task, project, and assignment. Her contributions to the King Kullen organization are considerable and I know everyone joins me in congratulating Liz on her new role as Chief Financial Officer.”

Headquartered in Hauppauge, King Kullen is recognized by the Smithsonian Institution as American’s first supermarket. Founded in 1930 by Michael J. Cullen, King Kullen operates 29 supermarkets and five Wild by Nature stores in Nassau and Suffolk Counties.

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Sweet Country Coleslaw

Creamy coleslaw gets a healthy boost

Coleslaw is a staple of backyard cookouts and picnics. Coleslaw is considered a Dutch food, though there are mentions of a similar cabbage dish served in Ancient Rome. The word coleslaw is derived from the Dutch term “koolsla,” meaning “cabbage salad.” That’s not surprising, as the slaw is made primarily of shredded cabbage with a salad dressing or other condiment, usually vinaigrette or mayonnaise.

Today coleslaw can be found prepackaged at supermarkets, sold by the pound behind the deli counter, or it can be made at home with a few simple ingredients. It’s so versatile that it pairs well with anything from country cooking to ethnic delicacies. Those looking to lighten up coleslaw so it’s a little more nutritious can enjoy “Sweet Country Coleslaw,” courtesy of “Favorite Family Recipes: 43 Dishes for a Healthy Soul” (Publications International, Ltd.) by the American Heart Association.

Sweet Country Coleslaw

YIELD: Serves 4

INGREDIENTS:

2 tablespoons fat-free sour cream

1 tablespoon sugar

1 teaspoon sugar

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1⁄4 teaspoon celery seeds (optional)

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

4 cups packaged, shredded cabbage and carrot mix

DIRECTIONS:

1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot. 2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

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La Buena Vida Restaurant, 714 Montauk Highway, Moriches will host the 5th annual Pig Roast fundraiser to benefit Hope House Ministries in Port Jefferson on Wednesday, July 20 from 6 to 8 p.m. $30 donation per person includes dinner and soft drinks with a special musical performance by Damaged Goods. Reservations suggested by calling 631-909-1985.

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Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

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Greek Yogurt Potato Salad

Healthier salad makes barbecues better

Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.

Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.

Greek Yogurt Potato Salad

YIELD: Serves 6

INGREDIENTS:

2 pounds potatoes (Yukon Gold or red potatoes)

1⁄2 onion

6 eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed or 1 teaspoon fresh

1⁄2 cup dill pickles, chopped

Paprika, for garnish (optional)

Parsley, for garnish (optional)

DIRECTIONS:

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.

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Krupski Farm has been acquired by Del Vino Vineyards.

Northport-based Del Vino Vineyards provides an expanded estate growing footprint in Riverhead, and opportunity for more grape growing and a new tasting room location.

Del Vino Vineyards announced today that they have closed on the purchase of the Krupski Farm, a 30-acre property of pastureland land which is agriculturally preserved that will be converted to vineyards in Riverhead.

The property, nestled between Sound Avenue and Northville Turnpike in Riverhead, has been owned by prominent local farmers since 1966.

Krupski Farm has been acquired by Del Vino Vineyards.

This purchase adds valuable acres to Del Vino Vineyards winegrowing footprint in the Long Island region, which aligns with one of the company’s long-term strategies of becoming more vertically integrated by farming more fruit from their own vineyards. Del Vino Vineyards in Northport, located on 12 acres, is currently home to 7 varieties of grapes. In addition to the farming land, Del Vino Vineyards plans to operate as a new tasting room destination, likely opening sometime in 2024.

“We believe in building a wine company that invests back into the community and the industry that it’s a part of. Bringing the Krupski Family Farm into our portfolio shifts us towards having the majority of our production coming from our own vineyards, which is a huge part of our long-term vision,” said Fred Giachetti, Owner of Del Vino Vineyards. “The vineyard management team at Del Vino Vineyards has done an exceptional job of maintaining an eye on quality, and we’re incredibly excited about our expansion.”

Lisa Giachetti, Del Vino Vineyards owner commented further, “the Krupski Farm presents an opportunity for us to serve our existing fans in a new location, but it will also allow us to attract and engage new customers in the Long Island Wine Country region, which is an exciting proposition. We’re thrilled to be growing our Del Vino vineyard acreage and our staff with this acquisition.”

To learn more about Del Vino Vineyards, please visit www.delvinovineyards.com and follow us on Facebook and Instagram @delvinovineyards

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