Here In Franklin’s Table has been sadly neglected. It probably would’ve just faded away if not for Nimpipi and her funny comments about it. So from Franklin to New Delhi, this is for you.
I don’t know of any two vegetables that say Tennessee summer louder than yellow squash and tomatoes. I know you can buy them all year ’round, but you shouldn’t. Let the potatoes rule in winter, give summer to the yellow squash and tomatoes.
Here’s a meal that makes the most of summer.
Grilled Mediterranean Chicken
(from this fabulous cookbook–you should get one if you’re always looking for new chicken ideas)
1/2 cup olive oil
1/3 cup balsamic vinegar
1 medium onion, chopped (white or yellow, not red)
6 cloves garlic, minced
2 good-sized ripe tomatoes
1/4 teaspoon dried red pepper flakes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt and pepper
Combine all these ingredients. Put half in a nonaluminum bowl or shallow dish and half in a small sauce pan.
Add chicken pieces of your choice–the recipe calls for 1 whole chicken, cut up, but I don’t think there’s enough marinade for that. I use this amount for four thighs.
An aside on chicken parts–if you make this with boneless, skinless breasts, then you have no soul.
Coat the chicken with the marinade and refrigerate for 2-4 hours. Turn the chicken every now and then.
Yum. Raw chicken.
Remove the chicken from the fridge 30 minutes before cooking. Fire up the grill and cook the chicken, skin side down, for a couple of minutes. Baste and then turn when it’s got good color. Cook on side two for a couple of minutes and then move off hottest part of the grill. Baste and cover. Keep and eye on it. Cook for about 20 minutes in all (for thighs), basting and turning 2-3 times. If it seems like it’s not getting done, move back to hottest part of the grill.
While this going on, heat the reserved marinade on the stove. Let it simmer. In 10-15 minutes you’ll have a nice thick sauce.
Young yellow squash doesn’t need to be peeled. If you see a spot that’s a little brown, just cut it away.
Cut off both ends of the squash and then cut it into chunks and put in an aluminum baking pan. Drizzle with olive oil and sprinkle with fresh dill, kosher salt, black pepper and grated parmesan. Add two or three pats of butter. Give it a good stir and put the pan on the grill with your chicken. It should be tender in about 15 minutes–just test with a fork.
Here’s the finished plate:
It’s not the prettiest, but can I just say that it tasted amazing. Oh, we had blackberry cobbler for dessert:
So that’s what’s cooking here in Franklin today. The tomatoes, squash and blackberries were all bought at the local farmer’s market and here’s the recipe for the cobbler.