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Summer Skewers for Labor Day BBQ’s from The Jewels of New York

The last days of summer have arrived, marked by lazy long weekends and Labor Day BBQ’s. The combination of these three skewers from The Jewels of New York will impress BBQ guests while utilizing the best of late summer produce. The chicken skewer is paired with sweet summer peaches, swordfish with olives, fennel, and a smoked paprika sauce, and baby vegetable skewers are served with anchovy butter. Using springs of rosemary instead of bamboo to hold the ingredients together not only looks beautiful but infuses a complex herbal aroma and flavor.

Diana Yen from the Jewels of New York will be coming to Poketo on September 6th to co-host a cocktail party with Pharmacie in celebration of the release of her new cookbook, A Simple Feast. More information, including details to RSVP, can be found here and on Facebook.

Rosemary Chicken and Peach with Honey Mustard Sauce

serves 4

1 ½ pounds skinless, boneless chicken breast halves, cut into bite-sized pieces

3 peaches, cut into pieces

rosemary sprigs, for skewers

Honey Mustard and Rosemary Sauce:

¼ cup Dijon mustard

3 tablespoons butter, melted

2 tablespoons honey

1 teaspoon apple cider vinegar

2 teaspoons chopped fresh rosemary

salt and pepper to taste

In a small bowl, whisk together all the ingredients for the sauce. Marinade the chicken with sauce in a covered bowl for 3 hours or overnight.

Strip the rosemary leaves off the sprig leaving a third of the leaves on top in tact. Soak in cold water for 1 hour to help prevent burning on the grill. Prepare a medium-hot fire in a charcoal grill, or preheat a grill pan over medium-high heat. Remove the chicken from the marinade and thread with peaches onto rosemary sprigs. Brush with sauce all over and season with salt and pepper. Grill until just cooked through, 5 to 8 minutes per side.

Fish with Fennel and Smoked Paprika Lemon Sauce

Serves 4

1 ½ pounds swordfish, cut into bite-sized cubes

2 fennel bulbs, trimmed and cut into bite-sized cubes

1/2 cup black olives, pitted

For Smoked Paprika Lemon Sauce:

¼ cup sugar

1 tablespoon cornstarch

pinch of salt

1 cup warm water

¼ cup unsalted butter, cut into pieces

zest of 1 lemon, plus ¼ cup fresh lemon juice

1/2 teaspoon smoked paprika

Whisk together sugar, cornstarch, salt and warm water to a boil in a medium saucepan set over high heat. Whisking constantly, cook the mixture until it thickens for 5 more minutes.

Stir in butter and lemon zest, juice and smoked paprika. Continue to whisk until smooth for 2 to 3 minutes more. Remove from heat; transfer to a medium bowl to cool completely. Sauce can be refrigerated up to 2 weeks.

Marinate the fish with sauce in a covered bowl for 3 hours or overnight.

Strip the rosemary leaves off the sprig leaving a third of the leaves on top in tact. Soak in cold water for 1 hour to help prevent burning on the grill. Prepare a medium-hot fire in a charcoal grill, or preheat a grill pan over medium-high heat. Remove the fish from the marinade and thread with fennel and olive onto rosemary sprig. Brush with sauce all over and season with salt and pepper. Grill for 3 to 4 minutes on the first side and another 2 to 3 minutes on the other side, until fish is opaque and cooked through.

Radish, Asparagus and Baby Potatoes with Anchovy Butter Sauce

Serves 4

2 bunches of french radish, trimmed and halved

1 bunch of asparagus, trimmed and cut into 2 inch pieces

1 pint of baby potatoes

For Anchovy Butter Sauce:

5 tablespoons olive oil

4 tablespoons butter

1 tablespoon minced fresh garlic

2 ounces anchovy fillets, drained, rinsed and patted dry

juice of 1/2 lemon

4 tablespoons chopped fresh parsley

salt and pepper to taste

Heat the oil and butter in a small saucepan over medium heat. Add the garlic and sauté for 1 minute. Add the anchovies and cook until melted. Reduce the heat if they start to brown and stir in the lemon juice, parsley and pepper to taste. Keep warm or gently reheat when ready to use.

Meanwhile, boil the potatoes in a saucepan filled with water and a pinch of salt. Bring pot to boil until potatoes are tender, about 5 to 8 minutes. Cut any large potatoes in half for easier threading.

Strip the rosemary leaves off the sprig leaving a third of the leaves on top in tact. Soak in cold water for 1 hour to help prevent burning on the grill. Prepare a medium-hot fire in a charcoal grill,or preheat a grill pan over medium-heat high.Thread all the vegetables onto rosemary sprig. Brush with sauce all over and season with salt and pepper. Grill until tender about 10-12 minutes.

Tagged with: Miscellaneous

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