Editorial
Front Page - Friday, August 7, 2009
Kay’s Cooking Corner
Kay Bona
Well, summer has passed the mid-way point, and everyone I know is taking advantage of the great outdoors and the fun this season has to offer. Family vacations, trips to the lake or beach, visiting out-of-town relatives, summer-league games —whatever we have planned to squeeze in during these warm months, can keep us quite busy and on the go. All this activity, also makes us very hungry, but not in the mood for much KP duty. I’ve got just the right meal!
The great summer activities and outings are not the only things we are enjoying. Fresh fruits and vegetables are at their peak also and you do not have to journey very far from the city to find fruit and vegetable stands or Farmers’ Markets. Here in Little Rock, we have the wonderful Farmers’ Market down at the River Market on Tuesdays and Saturdays to enjoy, and it stays plenty busy. Shopping there can really get you in the mood for anything fresh. What will seem like a simple stroll through all of the vendor stands, leaves you with an arm full of bright, fresh vegetables and fruits.
Below are a few recipes that will enable you to enjoy both the garden-fresh vegetables of summer and the great outdoors. The first one is a very easy to prepare grilled chicken dinner, and I guess one of the best things about this dinner (other than the wonderful, hearty taste) is that there are no pots and pans or a messy kitchen to clean up afterwards. That is a big plus in my book!
That means there is more time to go for a walk, piddle around in the yard or just sit out on the deck or front porch and enjoy the evening. The second one can be prepared ahead and is a great accompaniment to the chicken dinner.
Enjoy!
Individual Grilled Chicken Dinners
Shape 1 large piece of heavy duty foil into a bowl-type container and arrange the following ingredients inside:
Two pieces of uncooked chicken
1/2 ear of fresh corn on the cob, cleaned
1 medium unpeeled potato, quartered
1 carrot, scrubbed and cut into chunks
1/2 small onion, peeled and cut in chunks
3/4 cup of water
1 Tablespoon butter, cut into fourths
Salt and pepper to taste
Wrap ends of foil tightly around dinner and seal well so that none of the liquid can escape during cooking. Place on hot coals and cook for 30 to 45 minutes. Place the dinner packets on a plate and carefully unwrap the foil packets. Serve in the foil.
Creamy Cucumber-Onion Salad
2-3 cucumbers
2 vidalia onions
Salt
2-3 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
Peel cucumbers and slice in thin circles. Halve the onions and slice thin. Layer cucumbers and onions in dish; sprinkle each layer with salt. Cover and refrigerate overnight.
Drain accumulated liquid from the cucumbers and onions and rinse. Drain well on paper towels. In medium bowl beat the mayonnaise, sugar, and vinegar until creamy. Add cucumbers and onions to dressing. Coat vegetables. Chill before serving.
Cucumber: Originating in either India or Thailand, the cucumber is a long, cylindrical, green-skinned fruit of the gourd family. Cucumbers are usually eaten raw, and the smaller varieties are used for pickles. As a cucumber matures, the seeds grow larger and bitterer. The more expensive English (or hothouse) cucumber is almost seedless and can grow up to 2 feet long. Cucumbers are available year-round, with the peak crop from May to August. Choose fruit with smooth, brightly colored skins and avoid ones with shriveled or soft spots. Store whole cucumbers in a plastic bag in the refrigerator up to 10 days. Wash just before using.
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