Grilling!!!

Grilled Potatoes and Radicchio

1 head of radicchio

a few little potatoes

snipped fresh chives

Lemon-Olive Oil Dressing

Rosemary Seasoning

I've never been a fan of radicchio.  Seemed like a lot of $ for what you get, so I always use red cabbage in my lettuce mix.  Never tried it grilled before and it turned out great.  This is the loosest and most beautiful radicchio I've ever worked with.  Many of the outer leaves came off easily, so I wrapped them loosely in paper towel and refrigerated.  I'll save them, chop and add to a lettuce mix for a salad, another day.  I took the solid part of the remaining head and cut it into 4 lengthwise wedges, each still attached to the core.  Wash and give them a gentle trip through the salad spinner and they're ready for the marinade.

Scrub, slice or quarter the potatoes into a bowl of salted water.  An hour before dinner, dry the potatoes and arrange in a shallow baking dish with the radicchio wedges.  Pour on dressing, turning to coat all pieces and sprinkle with Rosemary Seasoning (recipes were posted previously).   Marinate an hour - tossing several times.  Make a foil bowl.  Place on the grill and add the vegetables.  Cook 20-30 minutes on med-high, or until the potatoes are the way you like them.  The radicchio is similar to a bitter green, not to everyone's liking, but I will for sure be buying more.  It combined with the potatoes and the marinade well - this combination was sooo delicious with the chicken!  Save marinade for plating, to drizzle over the meat meat if you want.   2 servings. . .Lin

Marinated Chicken-On-The-Grill

1-1/2# boneless, skinless chicken pieces

wash then dry, in layers of paper towel

Marinade in extra virgin olive oil and your favorite vinegar.  Mix in a 2-1 ratio - (oil to vinegar) - or a 1-1 ratio if you'd rather.  You can also add a little lime, orange or lemon juice if you want - but remember that citrus, especially lime, will essentially cook meat.  Don't marinate longer than an hour when using citrus.

Season the chicken with whatever herbs, salt, pepper, etc. that you like.  Marinate one hour, turning several times.  Place on the grill, cook and baste with the marinade until when testing with a fork, it pulls out easily.  Discard any leftover meat marinade - do NOT use it as a plating sauce!  You can use any leftover vegetable marinade for this though. . .Serves 4 - - or 1 - with lots leftover :o) . . .Lin