MADISON, Wis. (WMTV) - Michael Althen, owner of Elite Catering, stopped by NBC15 News at 11 to share a couple of recipes to transform harvest veggies from the grill to the table as soup.
Marinade for Vegetables/Chicken on the Grill:
1 bottle (10 ounces) commercial Italian dressing (your preference)
¼ cup apple cider vinegar
2 Tablespoons brown sugar
½ teaspoon garlic, granulated or fresh roasted, crushed
½ teaspoon dried leaf oregano
½ teaspoon dried leaf basil, sweet
¼ teaspoon dried leaf thyme
1. Mix all the ingredients above in a glass or plastic container
2. Add sliced soft garden vegetables to the marinade and refrigerate covered for minimum 8 hours – overnight is best
3. Remove items from marinade and place directly on the grill
4. Cook each side about 2 minutes, depending upon thickness of the items.
5. Remove and serve immediately.
Items that work well in this marinade are zucchini, yellow squash or any soft summer squash, peppers, chicken, corn, carrots, pork medallions, beef steaks, onions, leeks, green onions, garlic, tomatoes, or any precooked hard vegetable.
NOTE: if you are doing any proteins: chicken, pork, beef, tofu, etc. Please keep each item separate for food safety and keep the vegetables separate from the meat dishes. The proteins cook at different temperatures to desired cooking preference.
Also, any of the above items can be made in surplus and used to create other dishes for the next day or two, soups (cold or hot), salads, salsas, dips, etc.
Chicken corn chowder off the grill: Yield – about two 12 ounce
2 to 3 Chicken breasts, marinated over night (optional)
1 ear fresh sweet corn
¼ Grilled onion or scallions
2 each potatoes, parboiled and grilled
To taste salt and pepper (Chef Michael recommends ground white pepper for this dish)
1 Cup Chicken or vegetable stock, heated
½ Cup Whipping cream or sour cream, heated
1. Preheat your grill on high heat
2. Grill your chicken breasts first until almost done cooking, 165 degrees, remove from heat to cutting board
3. Place corn, onions or scallions, and potatoes onto the grill and give each side about 3-4 minutes to caramelize
4. Remove all from heat to cutting board
5. Place the stock and cream onto the burner (you may do this on your stove inside) and bring just to a boil
6. Cut corn off of the cob, dice onions, potatoes and then chicken
7. Combine cream, stock and diced up grilled items
8. Return to heat and allow to thicken, about 5 minutes
9. Plate and serve.
Roasted Tomato Soup: Yield – 2 to 3 12 ounce bowls
3 to 4 firm ripe tomatoes
2 Tablespoons Oil, vegetable, avocado, olive, bacon – your choice
¼ clove garlic, fresh roasted
½ roasted red pepper
½ Cup heavy whipping cream or sour cream (optional)
To taste salt and pepper
½ teaspoon Oregano, dried leaf
¼ teaspoon Thyme, dried leaf
1. Preheat your grill on high heat
2. Oil your tomatoes, garlic and peppers
3. Put the peppers on the grill first – they will take the longest – Chef Michael recommends roasting an entire pepper or more for future use and keep the remaining in your refrigerator
4. Once the peppers are almost charred (about 10 minutes), remove them to a paper bag to steam the skins off
5. While they rest, place the garlic and tomatoes onto the grill
6. About 3 minutes a side should bring you to the desired flavor and doneness
7. Remove from the grill, place into a blender or food processor
8. Peel and seed the peppers and add to the processor
9. Add the dried herbs (you may use fresh herbs in place of dried). Frappé to desired consistency
10. You may wish to strain out the pulp, but I do not recommend that, it is a much heartier, winter, stick to your ribs soup left chunky.
Click the video above for the live interview with Chef Michael and to the right for the link to connect with Elite Catering.