August brings us rising temperatures, making it the best time to fire up the grill and eat lots of fresh produce. I sat down with Chris Geideman of Crew Restaurant to find out how he brings home restaurant quality meals to his family. After two decades in the restaurant and three kids at home Chris knows how to put together that will please diners of all ages. A meal of edamame hummus with fresh vegetables or naan and chicken milanese on the grill, all to be complimented by glasses Sandia Cola.
Edamame Hummus
-1 bag edamame (soy beans) pre-shelled frozen is fine
-3 cloves roasted garlic
-1 tsp or more (up to you) ground cumin, or whole toasted, then freshly ground
-1 cup olive oil
-2 Tbs lemon juice
-Salt and pepper to taste
-water to thin
Method: Put thawed edamame, garlic, cumin, lemon juice in food processor. Start processor on low and slowly pour in olive oil, add lemon, salt, and pepper.
Add water as necessary to thin to desired consistency.
Chicken Milanese
-chicken breast cut thin and pounded out evenly
-olive oil, salt & pepper
-mustard, use your favorite
- regular or panko bread crumbs if breading chicken (optional)
-favorite vinaigrette from the fridge
-arugula (or your favorite greens from your garden), cherry tomatoes, freshly chopped or shredded basil
-grated parmesan cheese
Method: Whisk together your mustard, oil, and salt and pepper. Coat your chicken breast in the mixture. At this point, you can grill it for a healthy dinner, or coat the chicken in bread crumbs & fry for the traditional recipe. Assemble by putting greens, tomato & basil in a bowl. Mix vegetables with vinaigrette, place over chicken, top with grated parmesan, and enjoy.
Sandia Cola (which means watermelon tail in Spanish)
-2 oz Gray Whale Gin
-2 oz watermelon juice
-2 oz cucumber juice
-splash lime juice
-1/2 oz Aperol
-2 drops Elemakule Tiki Bitters
-splash of soda
Combine all ingredients in shaker over ice, serve in your favorite party glass. To create a mocktail for kids, omit gin and Aperol and viola!!
