The weekend weather couldn’t have been better for grilling while the indoor temps actually lent themselves to using the oven. That’s a pretty rare combination for July in New England. The broccoli slaw idea came from something my mom made and everything else in the menu was built around that. It was a pretty good combination of flavors.
Grilled Chicken Thighs with Pomegranate Glaze
Caramelized Onion, Mushroom and Bacon Barley
Broccoli Slaw Ramen Salad
Chocolate Cream Pie
8 gathered for dinner this week (7 adults; 1 kid).
Grilled chicken thighs are hard to beat. Boneless, skinless thighs don’t flare up as much as the skin-on cousins and they cook in 15-20 minutes depending on how hot your grill runs. I brushed on a mix of pomegranate molasses and orange juice after the first flip and basted them again before taking them off the grill.
I posted a recipe for the barley on July 8th (linked above). It was a bit of work however the results were worth the effort.
If you search for broccoli ramen salad you’ll find more recipes than you thought was possible. I, somewhat, followed one from Cook’s Country. I let mine sit in the fridge for about 4 hours and stirred it every hour or so. I dropped the almonds and added dried cherries for a bit more color.
The cream pie was superb.