The Art of Gourmandizing

I am a gourmandizer...yes I admit that I am a gourmandizer.  I love to create, to explore different cuisine to expand my palate, to nosh with friends, to nosh while researching, to nosh with family...yes I love to gourmandize!

Do you find yourself seeking a new way to prepare a favorite dish?  Do you seek to improve the dish for a healthier option?  Maybe partake more of a plant based lifestyle?  Enjoy fruits and vegetables?  I am forever seeking new ideals or simply to look at fruit, vegetables, grains, bread, tofu, greens as a wide open canvas of deliciousness.

Summer is here....grilling food will be more readily adapted to our lifestyle of preparing meals.  Let's explore grilling.


Appetizer

Rosemary Bruschetta
Yield 20 servings (possibly more depending on how large you cut the slices)

1 Boule of Rosemary Sourdough  * cut on bread slicer if available to 14
Grill to the side of hot coals.  Brush with light olive oil. Turn till grill marks show
Remove slices of Rosemary
Cut into 4ths
Place on a treated driftwood platter or a favorite platter

Surround the platter with fresh herbed goat's cheese, heirloom tomatoes marinated in sea salt with olive oil and cut in half , caramalized red onions, bowls of lemon hummus, fresh arugula, olive medley,  small slices of sweet red marinated peppers .


Lemon and Cilantro Grilled Chicken
Yield 6 servings

6 free range chicken breasts
You may place your breasts in a plastic bag to roll to 3/4 thickness if you like a thinner chicken breasts.
1 cup  of lemon juice
2 cloves of garlic (mashed)
1 cup of olive oil
sea salt and tri colored peppercorns to taste
Fresh sage to taste.  Be bold with your herbs!  Choose more like thyme, lemon grass..

Let marinate in a glass dish for at least 1 1/2  hours to marry the flavors together. NO METAL to be used when marinating with acidic marinades.

Have your coals ready or gas grill to medium heat.  Cook at 350 degrees to 375 degrees is the key  Oil the grates to prevent sticking of meat always!   Cook your chicken breasts on each side for a few minutes.  Be sure to use a meat thermometer!


Grill until done internally 165 degrees.  Some cooks pull at 150 degrees to keep the moisture and full flavor.

Enjoy!


Zesty Arugula Salad
Yield: 6 servings

1 container arugula salad
6 sliced radishes
2 to 3 roma tomatoes
Grilled Asparagus
Grilled Red Peppers
Grilled onions

Crumbled Black Pepper Feta cheese

 Make a bed of arugula on a salad plate, lay the grilled asparagus, red peppers and onions over the salad greens, lay slices of  spicy radishes or radish sprouts then top of with juicy slices of romas with cracked black pepper feta cheese.

Dressing:  Delicious lemon vinaigrette