When the last of the Olathe Sweet Corn comes to market, along with fresh Sakata Farms Roma Tomatoes, Bell Peppers and Big Button Mushrooms and sweet Vidalia Onions. Its a perfect time to crank up the charcoal grill.
The above is the plating of the following menu:
- Beer Marinated Chicken Breasts - skinned and boned, Red Bird Farms Chicken Breasts lightly tenderized with the tines of a fork. Marinated for an hour or so in beer, chopped fresh roma tomato, chopped fresh basil, onion and garlic powder, salt and pepper. Grill over direct heat, turning frequently. At each turn, dip back into the marinade and allow the tomato and basil bits to cook along with the chicken.
- Vege Kabobs - Skewer quartered fresh Vidalia onion, halved Roma tomato and chunked Bell Pepper and de-stemmed Mushroom on bamboo skewers. (Bamboo holds veges better'n steel!) Grill off direct heat and brush frequently and liberally with Extra Virgin Olive oil spiced up with salt, pepper, onion and garlic powder, Sweet Chimayo chile powder and a dash of worchester. Turn frequently and gently with tongs.
- Corn on the Cob - Grilled on the edge of direct heat and brush frequently with the same spiced Extra Virgin Olive oil. Turn as the kernels brown.
*NOTE: Getting each of the different elements to come off of the grill at the same time means good grill and coal heat management. The chicken takes the longest and most direct heat, followed by the corn and finally the vege kabobs.
"Ya' Sure Ya'betcha its Autumn"
When the local late apples begin to come off, its time to go Northern European with a Pork Loin Roast, surrounded by fresh sauerkraut, sliced onion and apples, served with dill/caraway mashed 'taters and salad.
- Pork Loin Roast - Drench the roast with flour spiced with salt and pepper. Brown in a hot cast iron skillet, liberally oiled with bacon grease, rolling till all surfaces are toasty brown. Place in a high sided roasting pan wiped down with EVOO on a bed of sauteed, finely chopped onion, garlic and celery. Roast at 350 degrees for 15 minutes and turn the roast over. Roast for another fifteen minutes and add two cored and sectioned apples, coarse chopped onion and about a pound of fresh sauerkraut sprinkled with dill and caraway seed. Return to the oven and roast for an additional 20 minutes, or until the apples begin to soften.
-Dill/Caraway Mashed 'Taters - Scrub and coarse cube three or four or six Russet or Yukon Gold potatoes...depending on size and how many folks you plan to feed. Leave the skin on! Place in a large sauce pan, cover with water, add a couple pinches of salt and about a teaspoon of caraway and dill seed. Boil till soft. Drain and add lotsa buddah and whole milk and hand mash until the chunky yet smooth.
These are truly seasonal meals. Damn tasty!