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Let the games begin!
Grilled Chicken Salad Provencal
(thanks to Bon Appétit, with some slight alterations )
Ingredients:
1 tablespoon olive oil
1 tablespoon salted or unsalted chicken broth
2 garlic cloves, pressed
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1 teaspoon herbes de Provence (improvise if necessary), crumbled
2 boneless skinless chicken breasts, well trimmed if your a neat/health freak
1 zucchini, quartered lengthwise
1 eggplant, quartered lengthwise
1 crookneck squash, quartered lengthwise
1 small red or green bell pepper, sliced lengthwise
1 bunch arugula
Curly endive
Additional balsamic vinegar or red wine vinegar
Directions:
Prepare barbecue (high heat). Don’t freak out if there is barbecue handy or grill range, simply pan fry them it will work just as well.
Prepare barbecue (high heat). Don’t freak out if there is barbecue handy or grill range, simply pan fry them it will work just as well.
Combine first 5 ingredients in small bowl.
Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper.
Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes.
Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.
Ratatouille Tunisian Style
(thanks to my good friend “four fingers” Luc)
Ingredients:
6 tomatoes
1 teaspoon of tomato paste (heaping)
2 green/red peppers
3 large onions
tabel (four spices: caraway, coriander, garlic, red pepper)
4 cloves of garlic, crushed
dried mint
4 eggs
Directions:
Cup your vegetables in large chunks.
Heat a tablespoon of olive oil then stir in the tomato paste, onions and garlic.
Add a bit of water to the mixture and let settle for a few minutes then add your peppers and more water.
Lastly, add your tomatoes, spices and the dried mint over a medium heat until the tomato skins soften nicely.
Make enough room in the middle of your pan to fry your eggs, adding a little more olive oil then some dried mind over your eggs.
Serve nice and hot. What a simply wild dish both as a stand alone or a great side dish.
Now about those wines…
2010 Chateau Haut Dambert Entre-deux-Mers from Bordeaux This has always been a top performer, a sure bet and a winner all around. It has so many “up-sides” with its fresh citrus and ripe white fruits on the nose and a palate that speaks of pears, green apples and citrus combined with a vibrant acidity. It’s so good buy a case and share with your friends (my address to follow).
2010 Mas de Gourgonnier Rosé from Provence, well-balanced and fun to drink. This was my first tasting of their Rosé having had their red wine which blew me a way. This is soft, lightly colored and definite notes of strawberry and raspberry. It is perfect as an aperitif while you sit on the porch and enjoy the back forty or pairs just a well with the menu du jour.
2007 Domaine de la Janasse Côtes du Rhône Les Garrigues. This CDR is made from 100% Grenache 80-year-old vines just across the border from Chateauneuf du Pape. How they got so close is a mystery but it’s an excellent wine and like that commercial “trust me, your going to like it.” This wine selection fits in quite well. What a wonderful, difficult selection. Drink it all my friends, drink it all.