As August wanes summer weather remains firmly in place over Central Massachusetts. This week’s Saturday Night menu features an aversion to heating up the kitchen anymore than necessary and an opportunity to make sure of the bounty of summer produce. Plus we celebrated G’s 8th birthday with cake.
Grilled Chicken Thighs with Romesco
Cucumber and Bean Salad with a citrus dressing
Chocolate Chip Cake with Chocolate Frosting
12 gathered for dinner this week (8 adults; 4 kids).
I brined the chicken thighs for about an hour before patting them dry and cooking them on a hot grill for about 15 minutes. Grilled meat goes really well with the romesco sauce.
Ted made the tabouleh so I know he didn’t follow my recipe. He used lots of parsley, some mint and basil plus lovely red and yellow tomatoes.
I’ll be posting a recipe for the cuke and bean salad on Wednesday. I used local cucumber and red bell pepper along with canned black beans and chickpeas. The dressing has lemon, lime, cumin, garlic, olive oil plus salt and pepper. It was quick and went well with the chicken and tabouleh.
The birthday boy liked the cake, though he apparently isn’t a fan of frosting. You’d think I’d remember that and save myself the trouble. This was a buttermilk yellow cake with chocolate chips and cinnamon added. While I baked it in 2 9″ round pans it would probably work well in a 13″x9″ pan. Recipe forthcoming in a week or two.