It’s been weeks since I’ve posted here, but for good reason. I’ve been literally making dinner for Brian! Having Brian and other family as visitors for the past 2 weeks (well, this past week I was just catching back up) was great. Chicago for the most part agreed to a seasonable weather forecast, and we celebrated with a good mix of tourist attractions and neighborhood gelato visits. Brian ate up almost every morsel of delivered food, be it from my kitchen, the delivery guy, or the restaurants at which we dined. And I loved every minute of it.
On the first weekend, when my apartment was bursting at the seams with guests (in a great way), we grilled out by my pool. It was unfortunately one of the coolest, windiest evenings of the week, but the hearty food and beer made up for it. Brian obliged by drinking sparkling water. I’m definitely a novice griller, and certainly not one to give a mountain of advice. However, some simple preparations for the vegetables and chicken really turned out well. The pictures from this night are horrible, but let the grainy shots demonstrate the darkness and reality of the evening. I’ll save the nice photos for when I’m not trying to listen intently to Brian explaining music theory at 9pm. There are more important things.
1 eggplant, sliced into 1/2 in. discs
4 portobello mushroom caps
2 zucchini, sliced longitudinally
4 bell peppers, sliced into quarters
4 tbsp. olive oil
Salt & pepper, to taste
First, slice the eggplant. Salt lightly and allow to rest in a colander or strainer for 20 minutes. Rinse and dry. Prepare the vegetables by slicing and coating with olive oil, salt, and pepper. Grill for about 20 minutes over direct heat, or until vegetables are softened and grill marks are dark and delicious.
Grilled and BBQ Chicken
2 lbs. chicken thighs
3/4-1 cup BBQ sauce
2 tbsp. olive oil
Salt & pepper, to taste
Marinate 1 lb. chicken thighs in BBQ sauce for at least 2 hours. Coat the remaining 1 lb. of chicken thighs in olive oil, salt, and pepper. Grill over direct heat for about 30 minutes, basting the BBQ chicken with additional BBQ sauce while grilling. Move to indirect heat if edges are darkening faster than the interior has cooked.
Mojito Fruit Salad
1 small watermelon, cubed
2 pints raspberries
1 quart strawberries, halved
1 lime, juiced
1 tbsp. honey
1/4 cup fresh mint, chopped
Whisk together the lime juice and honey. Add the chopped fruit and toss. Sprinkle mint and toss together. Serve cold.
Together, with some beer and potato chips, this made for one good grill out session. Totally fueled us after a day of touring the classic Chicago sights…
Concert in Millenium Park
Bean photo-ops with the bro