Posted by Mira | Posted in Recipes with Meat | Posted on 02-09-2010
Yummy Recipes for Picnic Special
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 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.
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)
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
The whole process takes not more that 45 – 50 minutes.
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)
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 food for four persons. Preparation time just 40 minutes.
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)
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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