Yesterday's dinner posed a slight planning challenge. We knew that we were going to have many fewer people than usual, and Monica wasn't going to be providing kosher requirements. But Lori's stomach was still being delicate; Lori's sister Heather was joining us, and Heather is sensitive to preserved meats; and it was a hot and muggy day, and I didn't want to cook much.
So I made Chicken Sandwiches with Gremolata Mayonnaise. Gremolata, according to the Pillsbury cookbook I got the recipe from, is an Italian condiment involving parsely, lemon zest, and garlic. The sandwiches contained grilled chicken, grilled zucchini and onions, lettuce, and the gremolata mayonnaise.
Since we don't have a grill yet, I grilled the vegetables and the chicken on our Calphalon grill pan. It worked out very well; the food came out nicely done, with the right amount of "scorched" flavor and appearance that I associate with grilling. The grilled onions were especially tasty; the grilling made them sweeter and softened the bite. And the nonstick grill pan was easy to clean up. I also got to use our new thermometer barbecue fork to make sure the chicken was done. And our new meat mallet to pound the chicken breasts--I got my fill of Kitchen Toys that day.
We also had corn on the cob (boiled), and store-bought potato salad.
After dinner, we moved to the air-conditioned family room at Lori's suggestion. or rather, the guys did; Lori and Heather ended up not joining us for a while. So Sean, Mike, and I played Munchkin. It worked better this time than it had the previous Sunday; there was a little less niceness and more pettiness, which improved the game.
Afterwards, I made cherries jubilee, because it's easy and good with ice cream, and because it involves setting things on fire. Lori was worried about the flaming brandy damaging the nonstick coating; I argued that the heat of a gas flame would be much hotter than the relatively low temperature of an alcohol flame. But it did burn for quite a while, and I ended up blowing it out.
As Sean mentioned, we ended up talking late into the night after everyone else had left. I love talking with Sean; he's one of the few people with whom I feel comfortable talking about both sex and money.
Grilled Chicken Sandwiches with Gremolata Mayonnaise
Corn on the Cob
Cherries Jubilee over Vanilla Ice Cream