Author Archive | Dirk Niederlaak

Tomato Watermelon Salad

Tomato Watermelon Salad
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The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it
Servings Prep Time
12 Servings 15 Minutes
Servings Prep Time
12 Servings 15 Minutes
Tomato Watermelon Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it
Servings Prep Time
12 Servings 15 Minutes
Servings Prep Time
12 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Chill Watermelon and Tomatoes in the refrigerator several hours ahead. Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
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Rusty Chicken

Rusty Chicken
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Rusty Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, let rest for 5 minutes and serve garnished with lime wedges (optional).
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