Welcome to the Eighth weekly dKos Shabbat Dinner. For those of you who haven't been following along as this series started, this is what it's all about:
For Jews (at least traditionally), Shabbat is the day of rest. Think of it as the first historically recorded weekend: God spent six days* creating the world and rested on the seventh. Accordingly, we work for six days and emulate God by resting on the seventh. We spend the day with our families, putting aside for the day the concerns of our professional lives. And one of the ways we mark the day as special is with special meals, like the Shabbat dinner.
Mets102 had the idea of a weekly diary, a sort of "what's for Shabbat dinner" to be posted on Thursday afternoon to give people the opportunity to incorporate any of the recipes they read here into their Shabbat plans if they wish to do so. Below the jump, you can read all about some of what I'm planning to cook for Shabbat dinner this week.
This week, I decided to go with an Grilled Chicken and Vegtable Stir Fry..
Never one for Comfort food (much less Jewish comfort food) - I decided this week to do a Grilled Chicken and Vegtable Stir Fry.
I love the taste of Grilled Vegatables and a few years ago my in-laws bought me a Grilling basket to cook veggies in. I just made this the other night so I will pass that on to you here.
Here's the how too....
Take the following veggies (Adjust for size of serving - you know best):
1 Zucchini
1 Orange Pepper
1 Red Pepper
1 Yellow Pepper
10 Mushrooms
15 Baby carrots
2 green onions
1/2 Onion
A Handful of Snap Peas
any other vegetable you want or can think of...
1. Take Veggies put in a ziplock with a touch of Cayanne (and I mean just a touch) AND some champagne salad dressing.
2. Mix thoroughly and allow to sit
3. Take Metal BBQ Basket Looks like this(I am not selling this - I just needed a picture) and coat with margarine lightly.
4. Constantly toss and mix veggies while grilling
5. Grill veggies until they are lightly browning - DO NOT COOK UNTIL SOGGY
While you are doing that... Grill your chicken. But first prepare this way:
Ingridients (adjust to guests as necessary):
2 Boneless Breasts of Chicken
1 Bottle of Sierra Nevada Pale Ale (or Budweiser)
Oregano
Some crushed Garlic
Small Amount of crushed red pepper.
Place Chicken in Pyrex dish sitting in Sierra Nevada beer but leaving the top surface out of beer. Spread Oregano, pepper and garlic into the top of the chicken and press in. Cover Pyrex with Saran Wrap and let sit for 2 hours.
To cook the chicken, place on grill and flip every 2-3 minutes. When the chicken starts to brown on the outside or looks cooked - check the middle. The second it you see white meat throughout take chicken off the grill.
You can cook the veggies and chicken at the same time. Start the veggies about 5 minutes into the chicken.
Cook and serve with some white rice.... The flavors of the chicken and veggies will simply delight your palate. If you want, You can use some champagne dressing as a light sauce.
Shabbat Shalom All!!!