I seem to break the cardinal rule of “never make a new dish to serve company” fairly often. I also always confess up front that this is a new dish; I am not sure how it’s going to come out or taste. I think I confess upfront just in case it’s not a hit; kind of a cop out isn’t it! Maybe I will turn over a new leaf and just pretend “Oh I make this all the time” yeah I’m pretty sure that’s not going to happen.
I do take pride in making a family Sunday dinner. I actually take pride in making family dinner almost every night. When my kids came along no matter how hectic life got, we all sat down for more dinners together than not. I think that might be where the whole family being foodies came from. I even have as part of my cooking class mission statement “Help bring your family together at the dinner table”
Last Sunday being Mother’s day I made my guys and in-laws a couple of new dishes that were on my list to make at some time during the week; which I never got around to doing, so Sunday dinner I made them both, a little worried that they didn’t necessarily “go together” I was making them both since I had bought all the ingredients and hoping for the best. They were both a hit and actually worked out really well together. I made a Roasted Tomato Panzanella salad and a Grilled Chicken with Pineapple Salad.
Grilled Chicken
Because you are grilling, I suggest bone in skin on; they are more forgiving of not overcooking or drying out; however please use your favorite or what you have on hand
You can also make this on the stove or in your oven if you don’t have a grill
4-6 Chicken Thighs – bone in skin on (you can always remove the skin before you eat it)
Olive Oil
Kosher salt
Freshly cracked black pepper
Grilled Pineapple Salad
Cut pineapple into spears
Grill 2-3 minutes per side or until charred. Remove from grill and cut into bite sized pieces
1-2 heads of radicchio
1 cup julienned carrots
2 tbs freshly squeezed lemon juice
2 tsp Dijon mustard
1 tbs chopped parsley
Olive oil
Kosher salt
Freshly cracked black pepper
Make the vinaigrette (you can do this ahead of time) whisk together the lemon juice, parsley, Dijon mustard and a drizzle of olive oil in a large mixing bowl. Season with salt and pepper; add the chopped grilled pineapple, radicchio and carrots to the bowl. Toss and coat all ingredients in the vinaigrette.
