Talk about being slow to blog about stuff. This recipe was made last August, so it will appeal a lot more now to the lucky folks who live in places such as Australia, New Zealand, Brazil, Argentina, are enjoying the best time of their lives, aka SUMMER! I was slow to blog, but even slower to give it a try, as the recipe is from Fine Cooking, year 2006. Eight years and a few months ago.
You will need to prepare in advance a delicious rosemary-infused olive oil, and there will be leftovers. I confess that this was probably the reason why I dragged my foot for so long before making this recipe. I am not big on preparing infused oils and sauces and dressings that can be used later. They sit in the fridge making me feel guilty as the days go by and their expiration date approaches. Still this rosemary concoction would be great in a simple spaghetti aglio & olio or drizzled over your favorite pizza topping. Very flavorful stuff, the smell as it simmers will make you wanna dance. Not a dancer? It will make you wanna sing. Not a singer either? I will settle for a smile. Make it a big one, though.
TUSCAN GRILLED CHICKEN AND SAUSAGE SKEWERS
(from Fine Cooking magazine, issue #80)
2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut in half
1/2 cup plus 2 Tbs. Rosemary-Garlic Oil (recipe follows)
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
1-1/2 lb. sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves
Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the infused oil, the fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.
Heat a grill to medium heat. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving, if desired). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers.
Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through, about 10 min. more.
Let cool for a couple of minutes and then arrange on a platter, and serve with additional oil, if so desired.
to print the recipe, click here
(slightly modified from Fine Cooking magazine, issue #80)
1-1/2 cups extra-virgin olive oil
2 cloves garlic, smashed and peeled
3 sprigs fresh rosemary
Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.
to print the infused oil recipe, click here
Comments: This was a pretty nice recipe! I did not baste the skewers often while grilling, only once, but that did not hurt them a bit. Vegetarians forgive me, but the mixture of chicken with sausage is a winner, and the sage leaves add a lot of flavor and visual appeal. If you want to add veggies to the skewers, I think eggplant cubes could work well, they would stand to the cooking and be done more or less at the same time as the meat. Of course, onion would be another great option. Something to consider when summer is finally back bringing with it my beloved flip-flops, shorts, and t-shirts. By now I am even looking forward to golf… 😉
Note added after publication: I was kindly reminded by my readers in Florida that they are currently all happy under a 70 F sunny weather. It is a bit like sticking the knife and twisting, so yes, go ahead Floridians, and make this recipe. Think about me as you do it, and send me some of your warm weather ASAP.
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