I have some exciting news to share! My Big Book of Backyard Cooking will be featured across a variety of e-book retailers for $3.99 (and at many of these for much less)! during the month of July. Chronicle Books, runs a special monthly online event called Chronicle Eye Candy. For a very limited space they choose only a few e-books to be sold at greatly reduced prices, and The Big Book of Backyard Cooking is a selection for July.
It’s a perfect time to feature Backyard Cooking as this is the 10th anniversary of its publication. My students tell me that they use this collection that is filled with over 250 recipes devoted to easy, mouthwatering dishes over and over again during the summer.
Favorites include Lamb Chops with Roquefort, Figs and Rosemary, Chili-rubbed Sirloins with Guacamole Salsa, and Goat-cheese Stuffed Turkey Burgers. Among the seasonal sides, you’ll find Corn on the Cob with Lime Butter, Vidalia Onion Rings with Rosemary, and Sesame and Ginger Cole Slaw. Sweet endings showcase Daiquiri Cheesecake, Lemon Pecan Cake with Lemon Sauce, Caramel Almond Squares, and Chocolate Mint Brownies.
Backyard Cooking as its name implies is a big book so what could be better than an e-book copy that is available with a quick click. To whet your appetite, I’m including the recipe for the Chicken with Mango, Tomato, and Kiwi Salsa featured on the cover.
Grilled Chicken with Mango, Tomato and Kiwi Salsa
This simple marinated grilled chicken served with a bracing salsa was one of the most popular recipes I taught in a series of cooking classes one summer. The tri-color salsa can be made several hours ahead so that all that is necessary at serving time is to fire up the grill and cook the chicken.
4 tablespoons lime juice
4 tablespoons olive oil plus extra for the grill rack
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
8 5- to 6-oz boneless, skinless chicken breast halves, trimmed of excess fat or 16 4-oz chicken thighs, trimmed of excess fat
Mango, Tomato and Kiwi Salsa (recipe follows)
Three hours ahead, prepare marinade for chicken. Combine lime juice, 4 tablespoons oil, 1/2 teaspoon salt, cumin, and red pepper flakes in a small bowl and whisk well. Place chicken in a shallow non-reactive pan and pour marinade over. Cover and refrigerate, 2 to 3 hours, turning several times.
To grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source. When grill is ready, remove chicken from marinade. Grill until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side for breasts and slightly longer for thighs. (Internal temperature should be 170 degrees F for breasts and 180 degrees for thighs.)
Arrange cooked chicken on serving platter. Season with salt and garnish generously with Mango, Tomato, and Kiwi Salsa. Pass any remaining salsa separately. Serves 8
Mango, Tomato and Kiwi Salsa
2 ripe (but not mushy) mangoes
3 ripe (but not mushy) kiwis
2 plum tomatoes
2 jalapeno peppers, seeded and minced
3 tablespoons lime juice
1/3 cup chopped cilantro
Peel mangoes, then cut the flesh away form the large flat seed. Cut flesh into 1/2-inch dice, and put into a medium nonreactive bowl. Peel kiwis and cut into 1 /2 inch dice and add to the bowl along with the jalapenos. Have tomatoes lengthwise and scoop out and discard seeds and membranes. Cut tomatoes into 1/2-inch dice and add to the bowl. Add lime juice and mix well. Taste and season with salt. (Salsa can be made 4 hours ahead; cover and refrigerate, and bring to room temperature 30 minutes before using.)
At serving time stir in the cilantro. Makes about 6 cups
Note: You can substitute 2 cups peeled, diced peaches or nectarines for the mangoes in this recipe.Print This Recipe