Yesterday I tried some new recipes, and since the weather was so nice in the shade, we ate our dinner on a blanket thrown across the back lawn. Clayton said, “That a little weird,” when I took a picture of my dinner on the grass, but what does he know? Sheesh! Gotta enjoy summer while it lasts!
1/3 cup soy sauce
3/4 teaspoon ground ginger
4 1/2 teaspoons toasted sesame seeds
3 tablespoons honey
1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon plus 2 teaspoons vegetable oil
12 chicken tenders
Mango Dipping Sauce (see recipe below)
Whisk together soy sauce, ginger, sesame seeds, honey, vinegar, and oil in a large bowl. Add chicken to marinade; refrigerate, covered, 30 minutes. Soak 12 wooden skewers in water for at least 20 minutes.
Heat a grill or grill pan to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Thread chicken onto skewers, dividing evenly. Grill, turning once, until chicken is cooked through, 3 to 4 minutes per side. Serve warm or at room temperature with mango dipping sauce and rice.
Mango Dipping Sauce
1 1/2 mangoes, peeled, pitted, and sliced
1 tablespoon honey
1 tablespoon rice-wine vinegar
2 tablespoons fresh lime juice
Puree mangoes, honey, vinegar, and lime juice in a food processor or blender until smooth. Sauce can be refrigerated in an airtight container up to 1 day. Serve at room temperature.
Makes 1 1/2 cups.
Summer Salad with Green Beans and Tomatoes
2 handfuls green beans, trimmed
2 tomatoes, diced
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1 tablespoon white wine vinegar
1 tablespoon olive oil
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Cook beans until crisp-tender, 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking. Drain, and pat dry with paper towels. Cut beans into 1-inch pieces. Transfer to a large bowl. Add tomatoes and mozzarella; toss. The vegetable mixture can be refrigerated in an airtight container up to 1 day. Just before serving, whisk together vinegar and oil in a small bowl; season with salt and pepper. Toss vegetable mixture with the vinaigrette.