Herbs and Spices.

Roasted Chicken-Potatoes with Herbs and Spices

This is one of Eastern recipes. The combination of chicken and potatoes with this set of spices is perfect. If you would like the new taste you may well try adding sumac in other meals to your taste. This picnic food yields 4 portions, is prepared in 40-50 minutes, and cooked likewise.

Roasted Chicken Supremes.

Ingredients
Chicken
4 chicken supremes or chicken breasts (bones removed)
1 tbsp sumac (and some extra for garnish)
leaves of 2 thyme sprigs
2 garlic cloves
2 tbsp olive oil (extra virgin)
seasoning: sea salt and black pepper

Note: chop thyme leaves, crush garlic cloves, and freshly grind black pepper.

Tip: You may wonder what is “chicken supremes”? This phrase usually means a part of poultry of the breast with half of the wing bone. It is mostly fillet part and with the skin. However, you may see some chefs call a skinless, boneless chicken breast also “a supreme”.

Potatoes
4 medium size potatoes
1 tbsp of smoked paprika 2 tbsp of olive oil
Note: peel and cut potatoes into 0.5 in (or 1 cm) cubes

Sauce
18 fl oz. (or 500ml)
fresh chicken stock
1 pinch saffron
4.5 oz (or 125g) cold unsalted butter (cubed)

To serve
12 oz (or 350g) of French beans (trimmed)
1 tbsp of olive oil (extra virgin)
1 tbsp thinly chopped parsley (flat leaf)
seasoning: sea salt, black pepper

Instructions
Chicken and Potatoes
Starting with cooking preheat the oven to 400 F (or 200 C, Gas 6). Wash and pat dry the chicken. Trim and score it. Have sumac, garlic, thyme leaves, olive oil (extra virgin), salt and black pepper mixed in a bowl. Place chicken there too. Put in the fridge minimum for half an hour to marinade.

Coat potatoes with salt, black pepper and smoked paprika. Add some olive oil into a deep frying pan (can be tin). Place over the heat. Add potato cubes to coat in the oil for a while, then let them roast in the oven for 20 minutes. When golden-brown, crisp and tender remove from the oven.

When the chicken is done, apply olive oil all over it and panfry for some 5 minutes till skin gets crisp. Fry with the skin down. Then coat chicken slightly with the marinade and place on the roasting tin and in the oven for the next 15 minutes. As a finishing ouch grill on the hot grill for a couple of minutes to get crisp. Place on a plate and put aside to rest.

Sauce
Have chicken stock ready. Pour the stock into a medium-small saucepan, add saffron. Place over heat and bring to boil. Let the stock boil till it is ¾ reduced. When syrupy add cold unsalted butter (cubed) and whisk well. Add freshly ground black pepper and salt to taste. Put aside, keep warm. Pour water into a pan or saucepan, bring to boil. Cook French beans for a couple of minutes till softened; drain. In a bowl combine olive oil, parsley, black pepper and sea salt to taste. Add beans, toss to coat well.

To serve the picnic meal Place halved chicken on a plate, drizzle some sumac above, place potatoes on one side and beans with saffron sauce on the other.

Mint Lemonade.

Mint Lemonade
Besides its pleasant aroma, mint is known for various health benefits. It positively affects nervous system, stomach, etc. Apart from vitamin C, lemon contains different valuable elements. Water with lemon is number one healthy juice. Thus this combination of mint and lemon as a juice should become a must-have healthy drink in our everyday life. The picnic juice yields 4 portions, requires no cooking and is prepares in 15 minutes.

Ingredients
leaves of 1 large handful of fresh mint
6 lemons (3 for juice and zest)
3 tbsp of sugar cane syrup
sparkling mineral water to top up (optional)

Instructions
This is one of the picnic ideas for all times and seasons. Wash and dry mint leaves with paper towel. Crush them slightly to let out the aroma and juice. Drop the mint into a glass jug. Add freshly squeezed lemon juice, zest, and sugar cane syrup. Pour in some sparkling water (optional). Stir well, if needed, add more sugar syrup. Serve the picnic juice chilled.

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Greek Burgers

Greek Burgers
This picnic food is easy to prepare. The overall preparation and cooking time takes less than 40 minutes; yields for 4 persons. It would be common to call it burgers, however, Greeks usually call this picnic meal “bifteki”. You can grill or bake the burgers in the oven. The special part in this picnic recipe is that feta cheese is added into the minced meat. Serve with a salad and flat bread or in buns.

Ingredients:
1.25 lb (or 500 g) minced beef
1 tbs natural yoghurt (low fat)
1.5 tsp of dried thyme
4 oz (or 100g) of feta cheese
seasoning: salt and black pepper

Instructions:

Prepare the barbeque, you will not need a direct heat. Take a medium size bowl and combine the minced meat with natural yoghurt. In order to have the burgers extra juicy some people add soft part of bread dipped in milk or water. Crumble 0.25 – 0.5 lb of moist bread into the minced meat. Season the mixture with freshly ground black pepper and salt to taste. Stir until well combined.

Shape eight (about 2″ in diameter) equal flat burgers. The burgers should be twice as thin as the normal as you will double them latter. Make four slices of feta cheese. Lay a feta slice between 2 flat burgers; join the edges to seal. Repeat with all flat burgers. Put aside. Apply some oil on the grill (grate), lay burgers on the hot grill. You may cover the burgers. Grill the picnic meal for 7-10 minutes then turn over and cook for the next 5-7 minutes. The cheese will melt inside the burgers making it extra delicious.

Greek roasted chicken

Greek Spiced Chicken Roast
Although this picnic meal preparation takes some 30 min it is cooked in no less than an hour and a half; yields for 4-6 persons. Serve with green salad and Greek yoghurt.

Ingredients:
Coating
3 egg whites (preferably free-range)
1 tbsp of honey
1 lemon
2 tbsp of cumin seeds
0.5 tsp of each spice: cayenne pepper, ginger, cinnamon, ground allspice
Seasoning: salt and black pepper
Note: lightly whisk the egg whites, use the lemon juice and zest only.

Chicken
1  3 lb (or 1.3 kg) whole chicken
4.5 fl oz. (or 125 ml) olive oil
1 lb 2 oz. (or 500 g) salad potatoes (Charlotte or Anya)
3.5 oz. (or 100 g) black olives
seasoning: salt and black pepper
Note: Parboil the potatoes (preferably in chicken stock). Remove the olive pits and chop olives randomly.

Topping
1 lemon zest
1 tbsp butter
1 tbsp fresh parsley
Note: use unsalted butter, randomly chop the parsley.

Instructions:
Preheat the oven to 350 F (180 C, Gas 4).

Coating and Spices
Put egg whites, lemon juice and zest, and honey in a bowl, whisk until well blended.
In another bowl, combine the cayenne pepper, cumin seeds, ginger, allspice, cinnamon; add salt and freshly ground black pepper. Stir until well combined.

Chicken
First, coat the chicken with the egg-lemon-honey mixture. Then, drizzle the spicy mixture over the coated chicken. Put the coated spiced chicken on a baking tray. Roast for 1.25 – 1.5 hours till the chicken’s skin is golden-brown and crisp. To check whether the bird is cooked, zest a skewer in the thickest part of the chicken breast –clear juices would mean the chicken is roasted well. Cut the chicken into four portions.

Potatoes
Preheat the roasting tray, pour in the olive oil and keep in the oven till very hot. Lay the parboiled salad potatoes, add randomly chopped olives: season with freshly ground pepper and salt to taste. Cook in the oven for no more than 40 minutes. The potatoes should be golden-brown and crisp. Drop the roasted potatoes and olives into a medium bowl, add butter, parsley and lemon zest. Stir until well combined and coated. When serving put the chicken pieces on plates, put roasted potatoes with olives around. Serve with salad, yoghurt and flat bread.

Light Greek Chicken
The quick picnic recipe is done in 30-40 minutes; yields for 8. Serve with feta cheese, garlic bread, and tomatoes.

Ingredients:
4 fl oz. (or 112 ml) olive oil
3 cloves garlic, chopped
1 tbsp of fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
1 tbsp fresh oregano (chopped)
2 lemons, juiced
1 whole chicken portioned

Instructions:
In a bowl combine the garlic, oregano, thyme, rosemary, lemon juice, and olive oil. Coat the chicken pieces with the spiced mixture. Leave the spiced chicken in the fridge minimum for 30 min ideally overnight.Prepare the barbeque. Brush the grate with olive/vegetable oil. Grill the chicken pieces 15, turn over and leave on the grate for another 10-15 minutes – till golden-brown.

Enjoy our Greek picnic ideas!

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Delicious Picnic Recipes : Meat Loaf and BBQ Ribs

When planning a picnic and meals for it one day you may wish to have something special, unusual as the picnic food. Whether you like vegetables for the picnic or chicken roast, pork chops or a mustard grill the article will make the best addition to your picnic recipe collection. We have prepared three meat yummy recipes for picnic special that have all chances to become your favorites. Taking into account your possibly desired time economy, we have included two quick picnic recipes as well. Enjoy the picnic preparation process, and – “Bon appetite!”

Picnic Chicken Roast

Picnic Chicken Roast with Vegetables
This recipe is rather time consuming. It is for real gourmands. If cooking is your passion, then go for it and you will find yourself well rewarded. You may have the chicken cold for the al fresco party.

The meal makes approximately four servings. The preparation time is 30 min however the whole preparation and cooking process may take up to six hours.

Ingredients:
1 chicken of maximum 3.5 lb
4 rosemary sprigs (fresh and small)
1 tbsp chopped rosemary
9 garlic cloves
1 tsp of fine sea salt
0.5 tsp black pepper (freshly ground)
1 tbsp butter
0.25 cup of dry white wine
0.25 cup of water
Vegetable oil (nonstick spray)
3 lb potatoes
2 onions (large)
0.25  cup of olive oil (extra-virgin)

Instructions:
Peel and cut along 1 or 2 garlic cloves, leave the rest unpeeled. Peel and cut potatoes into ¾” wedges. Cut the onions along (from top to root) making 0.5″ pieces. Wash and drain the chickens. Place 2 springs of rosemary under the chicken’s breast skin. Apart from rosemary add a couple of garlic pieces to each breast side. Rub well all over the chicken’s skin with salt and pepper. Put together the wings and you may need to tie the legs. Keep in fridge wrapped in plastic for 3 – 4 hours.

Preheat the oven to 375 F with one rack placed above and the other below the mid position. Apply 1 tbsp unsalted butter on the chicken’s skin. Position the chicken with the breast side down on the upper rimmed baking sheet. Add water and wine.

Spread some vegetable oil on a baking sheet (also the rimmed one). Put in the bowl the onions, potatoes, rest of the garlic cloves, rosemary and mix it with (preferably) olive oil. Add salt and pepper to your taste. Lay the vegetables on the lower baking sheet.

Let the chicken and vegetables roast for half an hour. Then, stir vegetables and reverse the chicken. Let the food remain in the oven for the next 40 – 45 minutes. When the chicken is prepared vegetables will still have to roast for about half an hour more.

Note: When roasting the chicken spread with a tablespoon the juice from the bottom of the baking sheet over it. It will make the meat yummy. You can serve it cold during the picnic party.

Glazed Picnic Pork Chops.

Glazed Picnic Pork Chops
The whole process takes not more that 45 – 50 minutes.

Ingredients:
3 tbsp salt (preferably coarse kosher one)
1.5 tbsp of sugar
4 ¾ to 1″ (thick) pork rib chops
1 radicchio di Treviso
1 Belgian endive
3 tbsp of olive oil (extra-virgin)
almost a cup of balsamic vinegar
1 tbsp of butter
Italian parsley (fresh and chopped)

Instructions:
Set ready barbeque at mid-high heat. In the 1.5 cups of water dissolve salt and sugar. Place the pork chops in the liquid for some 20 minutes letting each side absorb the brine. Chop endive and Treviso into long wedges. Do not detach the pieces from the core. Place on the rimmed baking sheet, add olive oil, salt, and pepper; stir slightly. Boil-down the vinegar to ¼ – it will take not more than five minutes. Whip vinegar in butter, add salt and pepper.

Take the pork rib chops out of the brine and drain. Apply olive oil and sprinkle some pepper. Grill pork rib chops, Belgian endive and radicchio di Treviso till they become softer. The thermometer in the chops’ center should reach 150°F. Leave vegetables on each side under this heat for a couple of minutes and the picnic pork meat for 7 minutes each side. Let the picnic food rest for a while. Before serving sprinkle the food with glaze and chopped parsley.

Picnic Mustard Chicken Grill with Coleslaw.

Picnic Mustard Chicken Grill with Coleslaw
Picnic food for four persons. Preparation time just 40 minutes.

Ingredients:
vegetable oil (nonstick spray)
4 tsp of divided mustard seeds
1 9 oz package of green beans, (thaw, pat dry)
2 cups finely cut green cabbage
1 small finely sliced sweet onion
1 tbsp of chopped tarragon (fresh)
2 tbsp of olive oil
2 tbsp of balsamic vinegar (white)
3 tbsp of divided Dijon mustard
1 egg white (large)
4 chicken breast halves with skin (without bones)

Instructions:
Apply vegetable oil on the grill rack. Set ready barbecue at mid-high heat. Toast 1 tsp of mustard seeds on high heat till popping begins (no more than 4 minutes). Mix the seeds with green beans, cabbage, tarragon, and onion in a bowl. Over it sprinkle vinegar, olive oil, and 2 tsp of Dijon. Add salt and pepper. Blend egg white with 2 tbsp plus 1 tsp of mustard. Season the chicken skin with salt and pepper. Apply mustard glaze, add some mustard seeds.

Grill the chicken with skin down. Spray the picnic meat with salt and pepper. Add glaze and some mustard seeds. Grill for 5 minutes then turn the chicken over. Before serving top the picnic food with the slaw.

We hope you will enjoy these yummy recipes for picnic special for your family.
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Two Grilling Methods

Two types of grilling when using charcoal or barbecue briquettes: direct and indirect grilling  methods. Thick cuts of meat usually require cooking over indirect heat; while easy-to-cook picnic foods can be grilled directly over charcoal embers. For indirect grilling method, create an empty space in the middle by scraping the hot charcoals to opposite sides of the grill.

BBQ Tips and Techniques

Here are some grilling tips and techniques to make your picnic food grilled dishes yummy and tasty. Do not burn or overcook because charred meat is not healthy for the body. To avoid overcooking, picnic grilled foods are microwaved or boiled in marinade. To avoid charring, apply sauce or marinade on barbecued meat when cooking time is almost over. To avoid losing the delicious juices while grilling the picnic foods, do not press the meat (like steak or hamburger patties) while cooking. Rub cooking oil on the clean and dry surface grill grate to keep food from sticking. Round-shaped grill has equal distribution of heat.

How to Prepare the Charcoal Grill

Clean the grate grill with steel brush, rinse well, and let dry; then brush on some vegetable oil. Remove ashes in the grill. Arrange the charcoal or briquettes like a mountain with a small cave opening at the bottom. Roll and twist a piece of paper to form a long and thin shape. Light one end and carefully insert into the “cave”. Smoke should be free to escape through the pile of charcoal so that oxygen can get inside to keep the fire alive. Use a metal utensil or thick stick to spread the hot coals.

Picnic Grilled Shrimps

Shrimps are quick-cooking and best grilled over direct heat.

Ingredients:

20 pieces large shrimp (without head), peeled and deveined but keep the tails intact
1 piece small lemon
2 Tbsp honey

Marinade Ingredients:

2 cups barbecue sauce
½ tsp ground pepper, fine
¼ tsp fine salt
¼ tsp garlic powder

How to: In a small bowl, mix all ingredients for marinade. In a large bowl, squeeze lemon over shrimps. Set aside for 2 minutes; then, wash quickly and drain well. Marinate shrimps for 1 hour. Drain well before grilling to avoid burning. Stick 5 shrimps to each barbecue bamboo sticks, horizontally or vertically. Arrange on pre-oiled grill grate and cook over a single layer of red-hot charcoal or white bbq briquettes. Shrimps cook for 6 to 10 minutes; or 3 to 5  minutes for each side. Brush marinade on shrimps only once and when almost half-done. Drizzle or brush honey on grilled shrimps and serve hot on top of sliced ripe tomatoes and shreds of green lettuce.

Picnic Barbequed Chicken Drumsticks

Dark-colored chicken barbecues are caused by the sweetness in the marinade. If light color is desired, pre-cook the chicken drumsticks with the marinade to shorten the grilling time.

Ingredients:

6 pieces medium chicken drumsticks or legs, thawed and well-drained
¼ cup soy sauce
1 Tbsp honey
1 Tbsp lemon juice, freshly squeezed
1 Tbsp hot sauce
1 Tbsp brown sugar
½ tsp garlic powder
¼ ground pepper
¼ fine salt

How to: Combine all ingredients and set aside for 1 to 2 hours. Using a fork, prick chicken legs on different parts so that meat will absorb the marinade. Cook chicken over indirect heat. Braise the marinade over the chicken while grilling. Serve with green salad and dressing dip.

Picnic Pork Ribs on Hot Grill

Pork is tastier when cooked slowly. Braise with some barbeque sauce while cooking over indirect heat to make it smell delicious. Pork ribs are the best choice for picnic grilled meat recipes because pork meat is more tender than beef.

Ingredients:

2 pounds pork ribs, washed and drained
2 cups barbeque sauce
¼ cup vegetable oil
½ cup chili sauce (optional)
½ cup brown sugar (optional)

How to: Arrange the hot charcoal on the grill to create a vacant space on the middle. Grilling over indirect heat requires longer cooking time and frequent turning to avoid burning or charring. To keep the meat moist, brush with barbeque sauce and vegetable oil on each turning.

Summer Picnic Idea

Summer picnics are more fun when picnic foods are grilled right before eating. Remember: quick-cooking recipes are better cooked over direct heat; while large slabs of meat need to be slow-cooked using indirect heat to keep the meat tasty, juicy, and tender.

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