Monday, August 19, 2013

Garlic and Oregano Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish

Sidewalk Shoes Garlic and Oregano Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish

Who else loves used book stores?  I love, love, love them.  Though I don’t really buy fiction reading books there, I go more the reference books…cookbooks and photography and sometimes gardening.  My favorite used book store has a huge cookbook section, and while browsing through it, I saw several Bobby Flay books and it hit me that I have NO Bobby Flay cookbooks!!  How can that be?  To right this horrible wrong, I bought 3. 

Sidewalk Shoes Grilled Chicken

After returning home and settling into a comfy chair, the first one I looked at was Bobby Flay's From My Kitchen to Your Table and yes I know it was published many moons ago in 1998, but luckily food doesn’t go out of style.  I proceeded to read recipe titles to Mr. Sidewalk Shoes like I was reading excerpts from a good novel….Oven-Roasted Pork Tenderloin with Black Olive Tapenade and Charred Yellow Pepper Sauce, Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos, Honey-Rum Baked Black Beans, Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish…I could go on and on and on.  Seriously every single thing sounds fabulous. 

Sidewalk Shoes peppers and corn ready for the grill

As a huge lover of condiments, I love that almost every single recipe comes with it’s own condiment… Black Olive Vinaigrette, Oven-dried Tomato Oil, Rum-Red Chile Sauce, Preserved Oranges and Spicy Orange Vinaigrette…and again, I could go on and on.

Sidewalk Shoes Grilled Pepper and Black Olive Relish

The Grilled Pepper and Black Olive Relish was fantastic.  What I love about all these “condiment” extras on the recipes is that they are so versatile.  This relish would be equally divine on some fish or even a simple grilled pork chop.  It was so good that I took the leftovers for lunch and ate it like a cold salad.  The peppers seemed extra sweet when paired with the tart salty olives.

Before I get ready to type in a recipe, I always check to see if someone has it somewhere on the web.  I found this:  Garlic and Oregano-Marinated Grilled Chicken with Roasted Pepper and Black Olive Relish on the Food Network website.  The only difference being that in the book the peppers are grilled and on the website they are roasted.  Which says to me that this would be equally good with everything roasted in the winter.  The other thing I noticed that he has it served with Saffron-Tomato Rice.  I wish I had checked the website first, because I think that would have been the perfect accompaniment!

So follow the link and make this.  Come back and tell me what you thought!  Also, post any favorite Bobby Flay recipes in my comments, because I am seriously overwhelmed, I want to make them all!

8 comments:

Joanne said...

One of the best things about Bobby Flay's recipes is definitely all of his condiments and relishes and salsas!! Love how fresh flavored this whole meal sounds.

grace said...

i don't put a lot of stock in those food network chefs, but i do love bobby. beautiful colors on that plate!

Velva said...

Bobby Flay cookbooks are awesome-love his style of cooking/grilling.


Velva

Big Dude said...

The dish looks excellent and I like the sound of both the marinade and the relish.

Mari @ Once Upon a Plate said...

Whoa Nellie, I shall go check out the link right after I tell you how sublime this looks. Oh my ~ we would love this. It certainly doesn't hurt to have drop-dead-gorgeous photos of it either. Nice job Pam!

Marjie said...

I guess you should have come to Florida when I cleaned out the trailer. I gave away probably 200 cookbooks (and my mother couldn't cook, so I don't know why she had so many) and kept 3. Glad you found something new! It's a pretty, colorful dish.

motherrimmy said...

Lovely and fresh! My kind of food.

Chris said...

Oh wow, yes, I love this. So colorful and the marinated chicken sounds great. Nicely done.