Episode 28: One Last Grill Out
Grilled Lemon Oregano Chicken Drumsticks, Grilled Potato Salad with Grilled Scallion Vinaigrette and Sue Lyon’s Tomato Pie
The Dinner Sisters are holding on to summer as long as possible with a couple new grilling recipes and a summery tomato tart. The secret? These are all just as deliciously made in your oven or with less than ideal tomatoes. Eek out that last bit of sunshine -inside or out- with these recipes.
A simple marinade- oregano, lemon, garlic, and olive oil with an economical part of chicken. We thought it made for a budget-friendly, weeknight dinner
You can use the grill, grill pan, or even the oven. Bake at 400 for 30 minutes or until the meat registers 165 degrees.
We thought drumsticks were perfect for this but you could also use bone-in thighs or bone-in chicken breasts.
Get all that smoky grilled flavor, in your potato salad. Late summer flavors like mint, blueberries, and charred scallions round out this unusual side dish.
We skipped grilling the blueberries. No regrets for leaving off a slightly fussy step.
The vinaigrette had a lot of ingredients and we weren’t sure if all were necessary. If you don’t have miso, we didn’t miss it. We also couldn’t tasted the grilled scallions apart from their onion flavor, so perhaps not grilling those is also a timesaver.
Betsy used the microwave to par cook her potatoes to great success.
The Dinner Sister’s mom has made a pie just like this nearly every summer. Tangy with mustard and tomatoes and rounded out with gruyere and butter. What’s not to like?
Don’t worry about peeling the tomatoes.
If pastry isn’t your thing, a store-bought crust will still be delicious.
Gruyere cheese is pricey. An aged cheddar would be a good substitute. Avoid substituting cheese that is stringy when melted (like mozzarella) and is gooey instead (young gouda).
Kate ignored the directions for rolling and placing the pie crust. Instead, she rolled the crust into a circle an inch or so bigger than the tart pan. Then folded it in half, then in half again. Put gently into the tin, unfold it, then press gently but firmly into the pan. Take a rolling pin and roll over the top of the tin to cut off excess crust.
From the Smorgasbord:
Lunch tips (if you’re bringing your own…):
If you’re packing a salad from the night before, make sure to leave the dressing on the side. We love Sistema brand dressing containers. Find them in our shop!
Use the main protein from the night before to make your salad. Think roast beef turned into a steakhouse salad with romaine, tomatoes and blue cheese dressing. Or play up the flavors of a pork chop with apples, cheddar and a balsamic vinaigrette.
Make our pizza bread (with a little less sauce), slice into kid-friendly slices, and pack for lunch! Who wouldn’t want a little pizza for lunch?
Give yourself a treat! Pack something to look forward to after your long morning of hard work. Kate’s still in love with the Weekday Oatmeal and Everything Cookies from Joy the Baker but she wouldn’t turn down a chocolate bar.