High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [36]
Remove the chicken from the brine and pat it dry. Arrange the chicken on the low-heat side of the grill and cook, covered, for 6 minutes.
Use a basting brush to slather the tops of the chicken breasts with the barbecue sauce, then use tongs to turn them. Baste the second side, then close the grill and cook for another 3 minutes. Baste the chicken again, using up the remaining sauce, then cook for another 6 to 8 minutes, or until the breasts reach 165°F at the center.
HOW LONG? 1 HOUR (30 MINUTES ACTIVE)
HOW MUCH? 6 SERVINGS
DRINK UP!
Sparkling Watermelon Lemonade
Barbecue chicken begs for a sweet, summery drink. This vibrant lemonade is snappy enough to both refresh and stand up to the chicken. And if you wanted to splash some vodka in it … well, things can only get better.
5 cups cut watermelon flesh (about ¼ large watermelon)
1 cup lemon juice
½ cup honey
Pinch salt
12-ounce can (1½ cups) seltzer or soda water
Ice
In a blender, combine the watermelon, lemon juice, honey, and salt. Puree until smooth, about 1 minute. Transfer the mixture to a pitcher, then stir in the seltzer or soda water. Add ice.
HOW LONG? 5 MINUTES
HOW MUCH? 6 SERVINGS
Chinese Pie (What the Rest of the World Calls Shepherd’s Pie)
There are all sorts of theories about why New Englanders call this dish Chinese Pie. My favorites include that Chinese railway workers enjoyed it while building the train lines in the region. There’s also the (only slightly more plausible) suggestion that French Canadians popularized the Irish staple after moving to China, Maine.
Whatever the origins, this is my take on the Chinese pie my French Canadian great-grandmother used to make for me. I’m not a fan of gravy powder, but she swore by it. And after you try this, you’ll understand why.
Don’t be intimidated by the length of the recipe. This deconstructed version of the traditional baked shepherd’s pie saves time by preparing the components—mashed potatoes, corn, and ground beef—separately on the stove, then assembling them on the plate. Ground turkey also works in this recipe.
FOR THE MASHED POTATOES:
4 medium Yukon Gold potatoes, peeled and cut into small chunks
½ teaspoon dried thyme
½ cup milk
4 tablespoons (½ stick) butter
Salt and ground black pepper, to taste
FOR THE CORN:
1 tablespoon olive oil
1 medium yellow onion, diced
15-ounce can corn kernels
14½-ouiice can creamed corn
Salt and ground black pepper, to taste
FOR THE GROUND BEEF:
1 pound lean ground beef
¼ teaspoon red pepper flakes
1-ounce package chicken or beef powdered gravy mix
½ cup water
¾ cup grated Parmesan cheese
In a medium saucepan, add the potatoes and enough water to cover by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, for 8 minutes, or until the potatoes are tender.
While the potatoes cook, prepare the corn. In a medium saucepan over medium heat, combine the oil and onion. Sauté for 4 minutes, or until the onion just softens. Add both corns, reduce the heat to simmer. Season with salt and pepper.
Drain and return the cooked potatoes to the pan. Add the thyme, milk, and butter, then mash until chunky smooth. Season with salt and pepper, then cover and set aside.
To prepare the ground beef, in a large skillet over medium-high heat, sauté the beef and red pepper flakes until the beef is cooked through and lightly browned, about 8 minutes.
Stir in the gravy powder and water. Stir in the cheese. To serve, arrange portions of potatoes, corn, and ground turkey on each serving plate.
HOW LONG? 30 MINUTES
HOW MUCH? 4 SERVINGS
Cheater Chicken Curry
Ah, the rotisserie chicken. Consider it your blank slate. Pull the meat off and toss it with barbecue sauce, then toss that on a pizza crust with gobs of mozzarella. Or add the meat to cooked pasta and sprinkle it with Parmesan. Or dice it, mix it with mashed