We’re back with two more recipes from Annie Falk ‘s beautiful book, Hamptons Entertaining: Creative Occasions to Remember. Brimming with brilliant photography by Jerry Rabinowitz and a delightful foreword by Chef Eric Ripert, the book grabs a glimpse at the coastal community’s lavish lifestyle by transporting the reader to 18 different Hamptons soirees. Beyond the helpful tips and eye-catching tables settings, however, the proof is in the food. These recipes will leave your mouth watering and appetite curious.We’ll continue to bring you tastes of the book through the end of summer until you have a complete seasonal menu. Prepare the dishes for several close friends, or adapt for a larger group. Whether you’re cooking out in the Hamptons, Hudson Valley, at the Jersey Shore, or dining in a New York City apartment, no matter the backdrop, entertaining is all about the company and experience sharing great food and drink with those you love.
If you missed the last recipe, you can catch that post here. But today, we move on to the Skinny Wedge and Grilled Organic Chicken Kebabs.
THE SKINNY WEDGE WITH YOGURT AND ROQUEFORT DRESSING
Makes 8 servings
2 cups (480 ml) fat-free Greek yogurt
1 3/4 cups (180 g) crumbled Roquefort cheese
2 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper
8 ounces (225 g) fresh bacon (classic or turkey), cooked crispy
2 heads iceberg lettuce
When ready to serve, crush the cooked bacon into small pieces. Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge; toss the remaining 1/4 (25 g) cup blue cheese crumbles over the top, sprinkle with smoked paprika and top with crushed bacon bits.
GRILLED ORGANIC CHICKEN KEBABS WITH BOURBON BARBECUE SAUCE
Makes 6 servings
3 pounds (1.4 kg) organic skinless chicken breast
2 cups (480 ml) ketchup
1/2 cup (120 ml) honey or light molasses
1/3 cup (75 ml) bourbon
1/2 cup (60 ml) Dijon mustard
2 tablespoons Tabasco (or any hot sauce)
2 tablespoons Worcestershire sauce
1 tablespoon peeled, minced fresh ginger
1 teaspoon chili powder
1teaspoon onion powder
1 teaspoon garlic powder
Cut the chicken into 2-inch (5-cm) cubes and thread the chicken pieces onto the prepared skewers. Cover loosely and refrigerate.
In a medium saucepan, heat the ketchup, molasses, bourbon, mustard, Tabasco, and Worcestershire sauce over medium heat, stirring constantly until the mixture boils. Reduce the heat to low and add the ginger along with the chili, onion, and garlic powders. Simmer for 15 minutes, stirring constantly. Add salt and black pepper to taste.
Remove the sauce from heat and let stand until cool.
Prepare a charcoal or gas grill over medium heat. Pour half the sauce in a bowl and brush liberally over the raw chicken. Reserve the remaining sauce in a separate bowl for basting. Grill the chicken about 15 minutes, turning the skewers a quarter turn every 3 minutes and basting with the sauce at every other turn. When the kebabs are browned and slightly charred, they’re done. Serve immediately.
By Annie Falk, foreword by Eric Ripert
Available on Amazon or Barnes & Noble