Grillin’ in the Rain Menu

24 June 2007

Mexiranean Mezze
Robin’s guacamole, imitation hummus, no-guilt aioli

Grill-Blackened Chicken
lemon-garlic-rosemary crust

Robin’s Guacamole
Lightly mash together 1 perfectly ripe avocado, 1/2 – 1 small white or red onion, 1 minced jalepeño (or to taste), a handful of chopped cliantro, 1 small ripe tomato and the juice of 1/2 lime.

Imitation Hummus (based on this recipe by my hero Mark Bittman)
Puree or mash together

  • 1 can of chickpeas
  • 1/2 cup tahini (or peanut butter, if you decide to make this at the last minute and your local off-license/corner shop/bodega is out of tahini)
  • 1/2 T ground cumin
  • 1 clove garlic, mashed

Garnish with paprika.

No-Guilt Aioli
Mix light or extra light mayonaise with an equal amount of non- or low-fat plain yoghurt (Greek style if possible). Add 1 mashed garlic clove per 1/2 cup of aioli, or to taste. Also fantastic with burgers, chips, etc.

Grill-Blackened Chicken
Rub skinless chicken thighs (skin them yourself, for godsakes, it saves tons of money and is quick and easy. If you’re too squemish, than you really should reconsider eating meat!) with a mixture of approximately

  • 2 cloves garlic, smashed
  • 2 t dried rosemary
  • 1/2 fresh squeezed lemon (including pulp)

per 4 chicken thighs. Grill over a very hot grill until crispy and blackened in places.

Serve chicken hot or at room temperature with the mezzes and lots of warm grilled pita.


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