1 hour ago
Thursday, August 29, 2013
It's that time again.
Labor day weekend, when we say goodbye to summer.
We have such a short growing season here on the east coast, I hate to see it go.
But September is my favorite month of the year.
I love the sound of the cicadas at night, and the sky looks so beautiful during the early evening.
The MCG is still producing plenty of tomatoes, eggplant and peppers for now.
The beach is the best in September, and the kids go back to school, so things start getting back to normal.
Here we had a little patio party, really to celebrate a friend's birthday, but you could certainly make this menu for Labor Day weekend.
Plums are plentiful right now at the market, and grilled up, they taste like candy.
They get syrupy and sweet and are perfect paired with chicken.
I paired the skewers with a nice Persian Quinoa Salad (recipe to come), and my Jersey "hairlooms" w/ fresh mozzarella.
Grilled Chicken & Plum Skewers w/ Red Onion: (adapted from Rustic Italian) serves 4
2 ripe plums, cut into about 6 thick slices
1 small red onion, stem attached, cut into wedges
8 boneless, skinless chicken thighs, each cut into 4 pieces (if they are small, cut into thirds)
1/4 cup of balsamic vinegar
1 clove minced garlic
kosher salt & pepper
1 tbsp of fresh chopped sage
1/4 olive oil
Marinate the chicken thigh pieces about 8 hours, or overnight.
Thread chicken pieces onto metal skewers with wedges of plum and onion. If you are using wooden skewers, make sure you soak them in water for a few hours so they don't burn on the grill.
Light grill on medium and cook about 8 minutes total, turing during the cooking process.
Serve on couscous, quinoa or rice.