Pomegranate-infused Chicken Kebobs

Pomegranate molasses is a sweet-sour sauce used often in Iranian cuisine. You may have to search the markets for it, but it's worth the hunt!1½ lb boneless, skinless chicken breast
2 zucchinis, sliced ¼-inch thick

Marinade:
¼ cup red wine vinegar infused with pomegranate
2 Tbsp pomegranate molasses
½ cup olive oil
2 Tbsp lemon juice
1 tsp salt
1 tsp freshly ground mixed pepper blend

Basting sauce:
¼ cup jam or jelly (current, strawberry or raspberry)
¼ cup pale dry sherry
3 cloves garlic, minced
½ tsp red pepper flakes

Cut chicken into 1-inch pieces. Whisk together the marinade and toss with the chicken. Allow to marinate at least an hour or longer in the refrigerator. Whisk together basting sauce. Alternate chicken and zucchini on skewers and grill on BBQ, rotating skewers about every minute. After four minutes, baste kebobs with sauce as you turn four more times.

Whole Grain Salads for BBQ Balance

Barbecues often pose a dilemma when you know vegetarians are also on your guest list. Here are two great salads which can serve as a nice cool vegetarian alternative, while other carnivores enjoy the thrill of the grill!

Wheat Berry Salad with Black Bean and Edamame
1½ cup wheat berries
1 can black beans, drained
1 cup frozen shelled edamame
½ red pepper, finely diced
½ small Bermuda onion, finely diced
juice of 1 lemon
2 Tbsp red wine vinegar
1/3 cup olive oil
¼ tsp salt
black pepper to taste

Cook the wheat berries until al dente in slated water – softer (beige color vs. brown color) wheat berries will take about 20-30 minutes. Harder winter wheat berries should be soaked overnight and cooked 2-3 hours, or 30 minutes in a pressure cooker. I recommend the softer wheat berries for a much, much lighter salad. Drain wheat berries and allow to cool to room temperature.

Mix all ingredients together and allow to marinate at least an hour in the refrigerator.

Couscous Salad with Feta and Cucumber
2 cups water
2 Tbsp olive oil
½ tsp salt
¼ cup Zante currants
2 cups couscous
juice of 1 lime
¼ cup olive oil
1 Tbsp Dijon mustard
3 green onions, sliced
palmful parsley, minced
1 cup crumbled feta cheese
6-inches hothouse cucumber, diced (about 1 cup)
¼ cup sliced almonds

Prepare the couscous by bringing the water to a boil. Add the oil, salt, currants and couscous. Stir, remove from heat and cover. Meanwhile whisk together the lime juice, oil and mustard. When the couscous has absorbed all the water (about 10 minutes), fluff with a fork and allow to cool to room temperature. Toss together the couscous, onions, parsley, feta and cucumber. Toss with the dressing and top with the almonds.

Steph's Twice Cooked Potatoes

3 large Russet potatoes, washed and dried
about 2 cups broccoli crowns, chopped
1/4 lb bacon, diced
1 onion, diced
2 cups grated cheddar cheese
1 tsp chili powder

Prick the potatoes several times with the tines of a fork. Microwave for 5 minutes, rotate and microwave another 5 minutes. Continue, if necessary, until the potatoes are just becoming soft throughout - test with the tip of a knife.

Preheat oven to 375F. While the potatoes are cooking, cook the bacon in a large skillet with just a bit of olive oil. When the bacon begins to render some of its fat, add the onions and cook 8-10 minutes. Add the broccoli and cook another 3-5 minutes, until the broccoli just heats through and becomes crisp tender. Salt and pepper to taste.

Slice the potatoes in half lengthwise and carefully scoop out most of the flesh from the peel, leaving a sturdy, uncut boat behind - you’ll need these later. Toss the scooped potato into a large bowl and cut it up into chunks. Stir in the onion/broccoli mixture. Fold in the chili powder and half the cheese.

Now fill the potato skin boats evenly with the broccoli mixture, piling high, if necessary. Top evenly with the remaining cheese. Place on a baking sheet and bake for about 30 minutes, until the potatoes are hot and the cheese is melted and browned a bit.

Serves 6 as a side dish.

Creamy Potato and Egg Salad

5-6 medium red waxy potatoes, about 2 lbs
3 eggs
1/3 cup good real mayonnaise
2/3 cup non-fat Greek Yogurt (or yogurt strained for several hours)
1 tsp Dijon mustard
2 Tbsp Season Japanese rice wine vinegar (like Marukan)
1 Tbsp lemon juice
1 tsp dried dill
2 stalks celery, diced
1 carrot, shredded
4 green onions, sliced
palmful fresh parsley, minced
1 Tbsp pickled jalapeno pepper slices, drained and chopped (optional)

Cut the unpeeled potatoes in 1-inch pieces. Rise and place in a pot with the eggs. Add cold water to cover and 1 rounded tablespoon Kosher salt. Bring to a boil and gently cook about 8 minutes after the boil, until the potatoes are just soft – do not overcook. Tip hot water out and fill with cold water. Strain in a colander and set aside. Pick out the eggs, peel, rinse and slice in half. Remove the yolks and dice the whites.

Whisk together mayonnaise, yogurt, mustard, vinegar, lemon juice and dill. Salt and pepper to taste ( but be careful – the vinegar is seasoned). Fold in the celery, carrots, onion, reserved potatoes, parsley, jalapeno (if using), egg whites and two of the yolks, crumbled. Turn into a bowl and sprinkle with the remaining yolk, crumbled. Chill in refrigerator about 20 minutes.

Pimenton - Seduction in Red Powdered Form