End of Summer BBQ Fiesta

Well, it's getting to be that time of year. Summer vacations are winding down, you're getting the kids ready to return to school (or if you live in Florida like me, they already started school). So how about having a big old party this weekend and have this fairly easy and incredibly delicious BBQ Fiesta? Right now most of the ingredients in this recipe can be found at their freshest and that just adds to the flavor and presentation of this great meal. One warning, wear loose fitting clothing. You'll be needing the extra room

End Of Summer BBQ Fiesta

Prep time: about 30 minutes

Cooking time: about one hour

Serves: 6-8

Total time from prep to plating - 1 hour 30 minutes.


Ingredients:

About 4 pounds of skinless, boneless chicken breast, cut in half - what I mean by cut in half is cutting them length-wise. So that you wind up with two thinner breast of the same circumference than you started with.
1 or 2 packages of Johnsonville Brats
About 15-20 medium to large shrimp, skewered
3 lbs. of red potatoes, cut into bit size chunks
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 head of broccoli, cut into florets
1 yellow or vadallia onion, cut into slices
3 tbs. of fresh basil, cut into small, small pieces
1 tbs. of fresh oregano, cut into small, small pieces
1 tbs. of dried oregano
2 tbs. of Mrs. Dash
2 tbs. olive oil
1 tbs. butter or margarine
1 bottle of terriaki sauce
Aluminum foil
5 carrots, cleaned and sliced into strips


Roasted Red Potatoes:

First deal with you taters. After cutting them into bit size chunks, place in a bowl. Add enough olive oil (about 2 tbs.) to coat them. Add the Mrs. Dash and dried oregano and mix thoroughly. Place on a cookie sheet and cook at 350 degrees for 45 minutes.

Next up is pre-boil your brats. You can do it in water. I prefer half beer/half water. Bring to a boil, then simmer for five minutes, take off heat and let sit for 15 minutes. Whatever you do NEVER, EVER puncture your brats with a fork unless you want a tastless weenie.

Now fire up your grill. Hopefully you are using real charcoal (not gas). But if you are, oh well do what you must. Get that grill up to temp.

Place your shrimps on a wooden skewer (soaked in water for at least an hour) (or you be lazy and buy them that way). Place them in a shallow tray and coat with the terriaki sauce, set aside.

After cutting your chicken breasts in half, place in a bowl and cover with terriaki sauce. Toss them about and get everything covered. Set aside.Now you should have all your veggies and your fresh spices cut up and ready to go.

Take your aluminum foil and place three overlapping layers on a counter. Place your terriaki glazed chicken breasts out in a single layer on the foil. Spread half of your fresh oregano/basil over the chicken. Then layer the peppers, carrots and broccoli over the chicken. Top off with the rest of your fresh oregano/basil. Fold up the foil at the ends and at the sides fold up. Take another sheet of foil to wrap and form your little cooker. Do not close too tightly.Place the foil cooker on the BBQ for 45 minutes.

Next place your onions in frying pan and sautee with the butter until translucent .When you take the foil cooker off the grill (be careful it'll be hot as hell!) place on a cookie sheet. Unfold the foil and place the chicken veggie combo into a serving bowl. Place your brats and your shimp skewers on the grill. These will only take about 3-4 minutes on each side.

Plate it up and bon apetitè !



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