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Chris Lilly, Elizabeth Karmel offer their unique takes on Fourth of July fare

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updated 10:48 a.m. ET July 4, 2009

Don't just toast America with any old barbecue food. Chefs Chris Lilly and Elizabeth Karmel offer some recipes that'll be sure to top off any Independence Day celebration.

Chicken Paillard with Greek Farmer’s Salad and Black Olive Vinaigrette
Elizabeth Karmel

Makes 4 servings

Sometimes cooking is as therapeutic as it is nourishing, and making a paillard is the ultimate in stress relief since you pound the meat until it is uniformly thin. The fresh lemon and oregano rub infuses the thin pieces of chicken, making them sparkle with flavor. Served on top of a Greek farmer’s salad (horatiki) and dressed with the pungent Black Olive Vinaigrette, it’s a dish that’s hard to beat. The chicken is also good served on top of the salad with garlic-rich tzatziki.

INGREDIENTS

• Grilling Method: Direct/Medium Heat
• Special Equipment: Meat pounder or rolling pin
• 4 boneless skinless chicken breast halves
• Olive oil
• Lemon-Oregano Wet Rub:
• 2 large cloves garlic, minced
• 3 lemons, 2 zested and 1 cut in wedges
• 1 teaspoon coarse sea salt or kosher salt
• 1⁄4 teaspoon water
• 2 teaspoons dried oregano
• 1⁄2 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh parsley
• Lemon zest for garnishing, optional
• Black Olive Vinaigrette (below)
• Greek Farmer’s Salad (below)

Recipe continues below ↓
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DIRECTIONS

Build a charcoal fire or preheat a gas grill. Rinse and dry each chicken breast, remove the tenderloins if they’re still attached, and save them for another use. Brush the chicken lightly with oil on both sides (this will make the pounding easier). Place each chicken breast between 2 pieces of parchment or waxed paper about 8 x 8 inches. Using a meat pounder (or rolling pin), flatten each breast to about an even 1-inch thickness. Set aside.

Make the rub: Mix the garlic, lemon zest, salt, and water in a mortar or a shallow bowl. Grind with the pestle or the back of a fork. Add the oregano and pepper and grind again to mix. Divide the mixture into 4 equal portions.

Brush each chicken paillard with olive oil on both sides.4.

Thirty minutes before cooking, rub each piece with 1⁄4 of the wet rub on both sides with clean hands, making sure to coat evenly. (The rub is very flavorful and will be too strong if left in clumps on the pieces of chicken.)

Using tongs, place the paillards on the cooking grate over direct medium heat, cover, and grill for about 4-6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove it from the grill.

Immediately squirt 1 to 2 lemon wedges over each piece of chicken, and let it sit for 2 to 3 minutes. Garnish with the parsley and strips of lemon zest, if desired. Serve on top of the Greek Farmer’s Salad.

MANAGE YOUR RECIPES


Black Olive Vinaigrette
Elizabeth Karmel

Makes 1 cup

This vinaigrette is right out of Restaurant Tricks 101! It dresses up the simplest of foods with pizzazz. Black olive puree or “tapenade” can be found in a jar in the imported-food (French or Italian) section of the grocery store. You can use this same basic recipe and substitute pesto for a fresh, herby dressing for corn, tomatoes, pasta salad, or fish.

Good for Seasoning: Simple grilled fish (halibut, tuna, swordfish); grilled chicken salad, grilled peppers, eggplant and zucchini.

INGREDIENTS

• 2 anchovy fillets, drained and finely minced
• 4 cloves garlic, finely minced
• 1 tablespoon capers, drained and coarsely chopped
• Juice and zest of 1 large lemon
• 1 teaspoon strong Dijon mustard
• 2 tablespoons white wine vinegar
• 2/3 cup extra-virgin olive oil
• 2 to 3 tablespoons black olive puree
• Salt

DIRECTIONS

Combine the anchovies, garlic, capers, lemon juice and zest, mustard, and vinegar in a blender or a food processor. Slowly add in the oil and olive puree and pulse together until blended. Season to taste with salt (although it probably won’t be needed, as several ingredients are naturally salty). Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

MANAGE YOUR RECIPES


Greek Farmer’s Salad
Elizabeth Karmel

Makes 4 to 6 servings

INGREDIENTS

• 4 medium fully ripe tomatoes, cut into wedges
• 1 medium (seedless) cucumber, peeled and cut into 1⁄2-inch chunks
• 1 small red onion, cut in half and sliced into semicircles
• Kosher salt
• Freshly ground pepper
• 1 teaspoon dried oregano
• 2 ounces feta cheese, cut into 8 slices

DIRECTIONS

Put the tomato wedges, cucumber chunks, sliced onions and feta into a large bowl. Mix well and eason with salt, pepper, and dried oregano. Toss with Black Olive Vinaigrette.

Serve with chicken paillard on top of the salad.

MANAGE YOUR RECIPES


CONTINUED : Grilled Chicken Potato with White Sauce
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