Thursday, August 5, 2010

Grillin' Girls

Sunday morning I was being a bum and watching a little TV in bed when I caught an episode of Grill it with Bobby Flay... He made the most delicious looking meal ever and I haven't been able to get it out of my head since I saw it...So Martin and I decided to put our grillin' hats on and get to work... who says grillin is a man's job??

We knew once the prep work was done, this meal would come together on the grill in a first we got to work prepping all of our ingredients...

Jenn whipped up this delicious honey mustard horseradish....

And I halved chicken breasts and pounded them until they were nice and thin and layed out the paper thin pieces of prosciutto and provolone cheese..

and we skewered tomatoes and seasoned them along with the asparagus..

then everyone was ready for the grill....

As expected, the entire meal cooked up in no time flat. You want to make sure the asparagus holds its crunch and the tomatoes their pop!...and no one likes overcooked chicken!

After the chicken was ready I threw the prosciutto and cheese on each piece and closed the grill so the cheese would melt...
When everything came out the grilled veggies got a generous dousing of this (ridiculously) delicious sauce:

and the chicken was covered with peppery arugula, a squeeze of lemon and a drizzle of olive oil....

Enjoyed on the back deck with a couple of white wine spritzers.....

Pretty much the most perfect meal ever.... Enjoy!

Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce
Recipe courtesy Bobby Flay

1/4 cup Dijon mustard
1/4 cup clover honey
3 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves (we left out the mint)
Salt and freshly ground black pepper
1 pint cherry tomatoes on the vine
Wooden skewers soaked in water
1 pound asparagus, trimmed
Olive oil

Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.

Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature
Grilled Chicken Cordon Bleu
Recipe courtesy Bobby Flay

4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound triple creme cheese (recommended; Red Hawk) or brie, thinly sliced (I used provolone)
2 lemons, halved
8 paper thin slices prosciutto
1/4 pound baby arugula
Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil.

1 comment:

Allison said...

This looks so good! Love "Grill It"!! Your pics are great too!