Feasting on the Fourth

Yes, I know it's been a while since the 4th of July. However, I was waiting for recipes and photos from others before I could complete this post. So, here's the deal - a friend, who just loves to cook for herself, her family, the neighborhood, the whole world(well, you get the idea - she LOVES to cook!) came up with a theme for our Pre-4th of July party - everyone had to pick a recipe from either the Food Network or Epicurious, take a photo of said recipe from whichever web site they chose (FW or Epi), make the dish and then bring both photo and dish to the party. Now, so there wouldn't be all hamburgers and nothing else, we had to send our recipe/photo to Leah. Well, I didn't know what I wanted to make and was chatting with my friend Kim who turned me on to Aaron's Potato Salad (thanks, Kim - the potato salad was loved by one and all!). Then, one of the people who was going to come but came down with the flu was supposed to make the baked beans so guess who got to make that as well? Yep, 'twas me. They too were delicious. Actually, everything was delicious! I'm not showing pictures of the chips as we all know what bags of chips look like. Drinks included soda, lemonade, peach ice tea, regular ice tea, Long Island ice tea (hey Kim, remember the crab crawl down the Del Mar cliffs...), beer, wine, cocktails and assorted coffees (the coffees accompanied the desserts).

The party didn't start until 6ish and, as you can see by the photos below, we had enough food for a third world nation. Surprisingly, though, amongst the main courses and side dishes there was not one leftover to be seen or had. There was, however, some cake and trifle left but I think that's because everyone was stuffed when the aforementioned was being served. By the time we were finished cooking and eating, a fabulous time was had by all.

Jack's Peach BBQ Beans

This recipe makes approximately 24 servings.

Ingredients:
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub, recipe follows

Directions:
Preheat the oven to 325 degrees F. Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yield: 3/4 cup

Coffee Rubbed Cheeseburgers

Ingredients:

Coffee rub:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger Buns
8 slices red onion
8 slices tomato

Barbecue Sauce (yields about 1 1/3 cups):

1 tablespoon butter
1 garlic clove, minced
1 cup ketchup
1/3 cup (packed) golden brown sugar
1/3 cup Worcestershire sauce
1/4 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo,* minced with seeds
1/4 teaspoon ground cayenne
Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.

Directions:

For coffee rub: Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
For burgers: Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slice halves atop each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Aaron's Potato Salad

The recipe makes 4-6 servings so you'll need to adjust your measurements accordingly.

Ingredients:
3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
2 scallions, thinly sliced

Directions:
Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

Dry Rub Baby Back Ribs

The recipe makes 3-4 servings so you'll need to adjust measurements accordingly.

Ingredients:
1 tablespoon paprika
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/4 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, to taste
4 pounds baby back ribs, cut into 2-rib portions

Directions:
In a small bowl, stir together all ingredients except the ribs. Rub spice mixture all over the ribs. Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.

Preheat the grill to medium heat.

Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.

Oven-Fried Chicken

The recipe makes 6 servings so you'll need to adjust your measurements accordingly.

Ingredients:
2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Directions:
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

L.A. Burger

Directions:
Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Cheese
Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

Avocado Relish:
Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

Watercress:
L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

Tomato:
One thick, juicy slice take the place of ketchup.

Chili Cheese Dogs

Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Directions:
To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.

For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Watermelon/Cantaloupe Fruit Salad

Ingredients:
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

Directions:
In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
Yield: 1 cup

Red, White and Blue Trifle

Ingredients:
1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Directions:
Bake the red velvet cake mix according to package directions and allow to cool.
Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
Layer about 1 1/2 pints of the blueberries on top of whipped topping.
Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
Using a spatula, spread remaining whipped topping over the cakes pieces.
Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Flag Cake

This recipe yields about 20-24 pieces, depending on how you slice the pieces.

Ingredients:
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries

Directions:
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

Some people serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Grilled Pork Chops with Anise-Seed Rub and Mango Mojo

Recently my taste buds were treated with the dishes shown below at a dinner given for a recently retired colleague (the pork recipe and mango fools recipe are said colleague's favorites). One change in the recipe was that the seeds in the jalapeño were removed. The mango puree for the pork chops was actually made as a chutney and it was wonderful. Before the chops made their appearance a lovely green salad was served. Accompanying the chops were fresh green beans and a tasty saffron rice pilaf. The wine pairing was a marvelous Grgich Hills chardonnay (of course, since this was a celebration, pre-dinner cocktails with hors d'oeuvres as well as post-dinner drinks were also involved...). Dessert was yummy Mango Fools with Chocolate-Anise Straws. All in all, a delightful culinary experience and a lovely send off for a colleague who spent 35 years in the academia trenches espousing the merits of all things literary.



Ingredients:
For mango mojo
1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 large garlic clove
1 tablespoon chopped fresh jalapeño (including seeds)
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro

For anise-seed rub
1 tablespoon anise seeds
3/4 teaspoon black peppercorns
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 tablespoons olive oil

4 (3/4-inch-thick) loin pork chops, trimmed

Directions:
Prepare grill (do not spread charcoal out to edges of grill).

Make mojo:
Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.

Make rub:
Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.

Grill pork:
Brush both sides of pork with spice rub.

Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.

Transfer to a platter and let stand, loosely covered, 5 minutes.

Serve pork with mojo.


Mango Fools with Chocolate-Anise Straws
Ingredients:
1 1/4 teaspoons unflavored gelatin
1 1/2 tablespoons fresh lime juice
3 large very ripe mangoes, flesh coarsely chopped (4 cups)
1/4 cup sugar, or to taste depending on sweetness of mangoes
3/4 cup heavy cream

Directions:
Sprinkle gelatin over juice in a small heatproof cup and let stand 1 minute to soften. Purée mangoes with sugar in a blender until very smooth and force through a sieve into a large bowl.

Melt softened gelatin in cup in a pan of simmering water or in a microwave and stir into purée. Beat cream with an electric mixer until it just holds stiff peaks and gently fold into purée.

Chill fool, covered, at least 8 hours.

Chocolate-Anise Straws
Ingredients:
1 teaspoon anise seeds
1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 1/2 tablespoons sugar
3 (17- by 12-inch) phyllo sheets
3 tablespoons unsalted butter, melted

Directions:
Preheat oven to 375°F.

Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.

Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.

Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.

Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze

The photo is not that great but the meatloaf (or, in my case, the turkeyloaf) is fabulous! The only changes I make are that I only use turkey not the pork, veal and ground beef chuck (although I have made it with the pork and beef and it's great - I've never used veal because I am not a veal fan); I use Parmigiano-Reggiano cheese instead of the cheeses listed; I saute some sliced mushrooms and throw them in as well; I use Macadamia Nut Oil (it's a bit pricey but it's healthier and the taste is wonderful); I use sea salt instead of regular salt (and not much salt as I don't need the sodium). Finally, I add some regular mustard, some Jack Daniels honey dijon mustard and some worcestershire sauce. If you don't want to "present" it and it's just for family time you can cook it in a large baking dish rather than the baking sheet lined with parchment paper (I must admit, though, it does get oohs and ahs when it placed on a serving plate and then sliced according to each person's size request). However, be sure to use Panko bread crumbs. Sometimes I use the plain ones, sometimes the Italian seasoned. Whichever one you use, once you use Panko bread crumbs you'll be hooked - they are fabulous and sooooo much better than regular bread crumbs. If you don't want the sticky balsamic vinegar glaze just go the ketchup topping route. Add mashed potatoes, greens beans (or whatever green vegie you like), a Caesar salad, a nice wine of your choice or whatever 'tis you prefer to drink with dinner and voila, a easy and delicious dinner. And the leftovers (if you have any) reheat quite nicely.

Ingredients
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar

Directions
Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Bobby Flay's Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce

I've been meaning to add this post for a while now but just haven't gotten around to it. A few weeks before I got bronchitis (which is a whole 'nother story...) I tried this recipe on some friends. Now, anyone who knows me knows that I do not cook on a regular basis but this was one of those once-in-a-blue-moon times when I found this recipe and wanted to try it. Since I don't have a grill and my friend's husband is the grill king of all time the dinner was at their home. There was also a lovely Caesar salad (what am I saying - all Caesar salads are lovely- how can anyone screw up a Caesar salad?). However, when making said salad be sure to use a wooden bowl and wooden salad bowl utensils only and don't forget to do the lemon rub. Also, use Caesar croutons, not regular croutons, and don't use parmesan cheese - the only cheese to use is parmigiano-reggiano. Once you try parmigiano-reggiano you'll be hooked and it can be used in a variety of dishes. Desert was simple as well - fresh berries with balsamic drizzle and almond cream (recipe is below). The two people in charge of the wine selection decided to make it an all-chardonnay selection which consisted of the following - Chalk Hill, Grgich Hills, Chateau St. Jean, Hanzell Vineyards and Kendall-Jackson (and yes, all bottles had been sampled, most completely drained, by the evening's end). The only deviation from the recipe was I reduced the rub on the pieces that I would be eating as I have a sensitive tummy (and even took my Prevacid before eating). The rest of the chicken pieces got the full amount. We also used more than 4 pieces of chicken as there were more than 4 of us eating.

In any event, the chicken was ROCKING and everyone raved. This is a simple simple recipe and I think you'll find it to your liking so try it, try it, try it.

Ingredients:
Chicken:
1 tablespoon ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground fennel seeds
Heaping 1/4 teaspoon chile de arbol
Kosher salt
2 teaspoons coarsely ground black pepper
Heaping 1/4 teaspoon cayenne pepper
4 (8-ounce) boneless chicken breasts, skin on
1/4 cup canola oil
Black Pepper Vinegar Sauce

Black Pepper Vinegar Sauce: 1/4 cup rice wine vinegar 1/2 cup extra-virgin olive oil 3 tablespoons Dijon mustard 2 teaspoons honey 1 teaspoon kosher salt 3/4 teaspoon coarsely ground black pepper Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

Directions:

Heat your grill to high.

Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.

Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down.

Grill until golden brown and slightly charred, 3 to 4 minutes.

Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.

Remove the chicken from the grill and drizzle with the black pepper vinegar sauce.

Tent loosely with foil and let rest for 5 minutes.

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Fresh Berries with Balsamic Drizzle and Almond Cream

Ingredients:
1/4 cup balsamic vinegar
1/2 cup sugar

1 cup mascarpone cheese
2 tablespoons confectioners' sugar
1/2 teaspoon almond extract
1 pound sliced or quartered strawberries
1 cup fresh raspberries
1 cup fresh blackberries
3 tablespoons lightly toasted sliced almonds

Directions:
Place the balsamic vinegar and sugar in a small saucepan and bring to a boil. Cook until reduced to about half the original volume and vinegar has a syrupy consistency, about 2 minutes. Transfer to a small bowl and set aside to cool to room temperature.

In a small mixing bowl, combine the mascarpone, sugar, and almond extract and whisk until very smooth and sugar has dissolved.

When ready to serve the dessert, divide the strawberries, raspberries and blackberries evenly between 4 or 6 small dessert coupes. Place a generous dollop of the cream mixture over the top of the fruit, then drizzle with a teaspoon or two of the reduced balsamic vinegar. Garnish with almonds and serve immediately.