In honor of Memorial Day, I’m doing a big triple post, since I plan to be away from the computer most of the weekend.
What’s for Dinner in June you might ask? Or at least you might ask that if you are a Martha Stewart Living subscriber and are familiar with the monthly “What’s for Dinner” feature – “dinner for four in about an hour” it claims.
The June column includes Grilled Chicken Sandwiches with Mustard, Heirloom Tomato Salad with Garlic Oil and Grilled Potato Slices with Salt and Vinegar.
The first thing I did was boil the potato slices in vinegar. That’s right, Martha says to boil your potatoes in 2 cups of white vinegar. Then let it cool for half an hour, still in the vinegar.
Next, I mixed up the marinade for the chicken which was very simple and got the chicken into that. I sliced the tomatoes and cooked the garlic for the salad.
Mr. MarthaAndMe was drafted to do the grilling. First he grilled the red onion slices for the sandwich. Then he grilled the chicken, and finally the potato slices. This took serious juggling since the racks on our grill are completely rusted. We’ve ordered new ones, but they have not come in yet, so we’re using a little fish or vegetable griller thing set on top of the racks.
Once everything was cooked, I assembled the sandwich and the salad and we were ready to eat.
First let’s talk about those potatoes. I’m sorry Martha, but they were horrible. Inedible. It was just a mouth full of vinegar. There was nothing subtle about this. Nasty. Skip this recipe.
Next, the sandwich. I know my photo doesn’t look too gorgeous (I should have taken it once we cut it into sections. I am not usually a fan of onion and pickle on sandwiches, but I went with it. This sandwich was good. However, I think the chicken needs to marinate in the mustard mix longer than half an hour. I didn’t really taste mustard at all. I liked the onion and pickles on the sandwich. Martha has you spread creme fraiche on the bread instead of mayo. There was not much noticeable difference, I didn’t think. And in fact no one noticed it was not mayo. I do have to say, I don’t care for sandwiches on big hard pieces of bread like this. It’s just too hard to bite into. I would enjoy this much more on a roll.
And finally, the tomato salad. This was good. Nothing wild or exciting, but good. I often make simple tomato salads like this in the summer. I expected the garlic pieces to be more flavorful, so that was a little disappointing.
Martha says this dinner can be made in less than hour. I say maybe, but only if you are cooking furiously, nonstop for that hour.
Happy Memorial Day! I’ll be back on Tuesday with more posts (it’s going to be a full weekend of Martha here). I’ll be on Martha Stewart Living Radio, Morning Living Live on Sirius Tuesday morning at 8 am if you want to tune in. If you’re listening, call in! I’d love to talk to you.