RecipeHive

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Whole Grilled Trout with Charred Corn and Black-Plum ChowChow

Posted by in Shared Member Recipes

Marked by the grill, the silver skin of a whole trout looks beautiful on the plate. If you don’t want to grill trout on the bone, it’s easy enough to find boneless butterflied trout at the fish counter. Stuff them, fold them over to look like whole fish, tie them up with twine, and then proceed to the grill. Chowchow is a Southern relish typically made with cabbage, corn, green tomatoes, and bell peppers and preserved in big batches by canning. My version is a sweet, tangy quick pickle of fresh summer corn, charred on the grill, and diced black plums.

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Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Posted by in Shared Member Recipes

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don’t have a grill or you’re rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They’ll taste just as good.

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Crispy Balsamic Chicken Thighs with Brussels Sprouts

Posted by in Shared Member Recipes

1/4 c. plus 3 tbsp. extra-virgin olive oil, divided

1 tbsp. balsamic vinegar

1 tbsp. fresh thyme leaves

1 tbsp. freshly chopped rosemary

kosher salt

Freshly ground black pepper

4 bone-in skin-on chicken thighs

10 whole peeled garlic cloves, ends trimmed

1 lb. brussels sprouts, ends trimmed and halved or quartered if large

2 tbsp. freshly grated Parmesan, for serving

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten