dining|delicious dishes
Delicious Dishes: Take it outside and work up an appetite. In a small saucepan, heat one tablespoon oil over medium heat. Add onion and garlic and cook until translucent (6 to 8 minutes). Add honey, hot sauce and chili powder, and simmer one additional minute. Remove from heat and stir in lemon juice. Fire up the grill. Rub remaining oil on chicken breasts. Grill until well marked, about 7 minutes, then flip and grill until cooked through, about another 3 minutes. Transfer to a plate, coat with honey glaze, cover with foil and let stand five minutes, then serve.
South of the Border Corn Salad
by BARRETT BAKER
I
t’s been said that food just tastes better when eaten outside— whether it’s made in the kitchen and brought out to the family picnic table, or served hot off the grill directly to your plate. The summer months provide a bounty of fresh fruits and vegetables to choose from, starting in May with okra, zucchini, artichokes, asparagus, peas and cherries; lettuce, apricots and watermelon in June; cucumbers, summer squash, green beans, blueberries and peaches in July, corn, tomatoes, eggplant and cantaloupe in August; and spinach and grapes in September. Of course, many of these items are available throughout the summer, so be sure to check roadside stands, farmers markets and local grocery stores for the freshest, most flavorful finds. But no matter what time during the summer you come to Lake Anna for a visit, the following recipes are designed to fuel you back up after a full day of activities that come with lakeside living.
Spicy Grilled Chicken ¼ cup extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped ½ cup honey 80
2 teaspoons hot sauce ½ teaspoon chili powder 1 teaspoon lemon juice 8 boneless, skinless chicken breasts
3 teaspoons butter 3 ears fresh corn, husks and silk removed 1 teaspoon garlic powder 1 15-ounce can black beans, drained ¼ cup fresh cilantro, chopped ¼ cup olive oil 2 tablespoons red wine vinegar 2 tablespoons lime juice 1 ½ teaspoons garlic, minced 1 teaspoon sugar ½ teaspoon ground cumin ½ teaspoon chili powder Salt and pepper to taste
Preheat grill and lightly oil the grate. Spread 1 teaspoon butter on each ear of corn and sprinkle with garlic powder. Wrap corn in aluminum foil. Grill wrapped corn until hot, about 15 minutes, turning occasionally. Unwrap corn and grill until lightly brown, about another five minutes, again, turning occasionally. Let corn cool and cut kernel from the cob. Gently stir corn, black beans and cilantro together in a bowl. In a separate bowl, whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt and pepper. Pour dressing over corn mixture and toss lightly.
Fresh Catch Recipe Looking for alternative ways to prepare your fresh catch from the lake? Here is an excellent option for the grill:
Steam-Grilled Fish One pound walleye or perch filets Cooking spray 2 teaspoons butter 1 tablespoon lemon juice 1 tablespoon fresh basil, minced 1 teaspoon lemonpepper seasoning ½ teaspoon garlic salt 2 cups fresh mushrooms, sliced
Generously coat an 18-inch square piece of heavy-duty aluminum foil with cooking spray. Place filets on foil, all other ingredients on top of the filets, ending with the mushrooms. Seal the foil tightly and grill over medium-hot heat for 5 to 7 minutes on each side or until fish flakes easily with a fork. Be careful when opening foil pouch as steam will escape and could burn you. For those rainy days where you just can’t get outside, we’ve got you covered:
Summer Squash Soup 6 cups chicken broth 3 cups water 6 ounces uncooked pasta (bow tie or elbow) 2 cups yellow squash, finely chopped 2 cups zucchini, finely chopped 1 tablespoon parsley, chopped 1 tablespoon basil, chopped ½ teaspoon thyme, chopped ½ teaspoon oregano, chopped ½ teaspoon ground pepper 1 tablespoon lemon juice ½ cup of grated cheese (such as parmesan) ¼ cup basil, thinly sliced
Bring broth and water to boil in large pot. Add pasta and boil until almost done (approximately 8 minutes). Reduce heat, add all other ingredients except cheese and basil and simmer another 4 minutes until pasta is done and squash is tender. Spoon into bowls, garnish with cheese and basil. Serve immediately.
LAKE ANNA GUIDE | 2017/2018
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3/16/17 3:44 PM