LakeAnna 2017/2018

dining|delicious dishes
Delicious Dishes:
Take it outside and work up an appetite.
It’s been said that food just tastes better when eaten outside—
whether it’s made in the kitchen and brought out to the family
picnic table, or served hot off the grill directly to your plate. The
summer months provide a bounty of fresh fruits and vegetables to
choose from, starting in May with okra, zucchini, artichokes, asparagus,
peas and cherries; lettuce, apricots and watermelon in June; cucumbers,
summer squash, green beans, blueberries and peaches in July, corn,
tomatoes, eggplant and cantaloupe in August; and spinach and grapes in
September. Of course, many of these items are available throughout the
summer, so be sure to check roadside stands, farmers markets and local
grocery stores for the freshest, most flavorful finds.
But no matter what time during the summer you come to Lake Anna
for a visit, the following recipes are designed to fuel you back up after a
full day of activities that come with lakeside living.
Spicy Grilled Chicken
¼ cup extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
½ cup honey
by BARRETT BAKER
2 teaspoons hot sauce
½ teaspoon chili powder
1 teaspoon lemon juice
8 boneless, skinless
chicken breasts
In a small saucepan, heat one
tablespoon oil over medium heat.
Add onion and garlic and cook
until translucent (6 to 8 minutes).
Add honey, hot sauce and chili
powder, and simmer one additional
minute. Remove from heat and stir
in lemon juice.
Fire up the grill. Rub remaining
oil on chicken breasts. Grill until
well marked, about 7 minutes, then
flip and grill until cooked through,
about another 3 minutes. Transfer
to a plate, coat with honey glaze,
cover with foil and let stand five
minutes, then serve.
South of the Border
Corn Salad
3 teaspoons butter
3 ears fresh corn,
husks and silk removed
1 teaspoon garlic powder
1 15-ounce can black
beans, drained
¼ cup fresh cilantro, chopped
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 ½ teaspoons garlic, minced
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
Preheat grill and lightly oil the
grate. Spread 1 teaspoon butter
on each ear of corn and sprinkle
with garlic powder. Wrap corn
in aluminum foil. Grill wrapped
corn until hot, about 15 minutes,
turning occasionally. Unwrap
corn and grill until lightly brown,
about another five minutes, again,
turning occasionally. Let corn
cool and cut kernel from the cob.
Gently stir corn, black beans and
cilantro together in a bowl. In a
separate bowl, whisk olive oil, red
wine vinegar, lime juice, garlic,
sugar, cumin, chili powder, salt and
pepper. Pour dressing over corn
mixture and toss lightly.
Fresh Catch Recipe
Looking for alternative ways to
prepare your fresh catch from the
lake? Here is an excellent option
for the grill:
Steam-Grilled Fish
One pound walleye or perch filets
Cooking spray
2 teaspoons butter
1 tablespoon lemon juice
1 tablespoon fresh basil, minced
1 teaspoon lemonpepper
seasoning
½ teaspoon garlic salt
2 cups fresh mushrooms, sliced
Generously coat an 18-inch
square piece of heavy-duty
aluminum foil with cooking
spray. Place filets on foil, all other
ingredients on top of the filets,
ending with the mushrooms.
Seal the foil tightly and grill
over medium-hot heat for 5 to 7
minutes on each side or until fish
flakes easily with a fork. Be careful
when opening foil pouch as steam
will escape and could burn you.
For those rainy days where you just
can’t get outside, we’ve got you covered:
Summer Squash Soup
6 cups chicken broth
3 cups water
6 ounces uncooked pasta
(bow tie or elbow)
2 cups yellow squash,
finely chopped
2 cups zucchini, finely chopped
1 tablespoon parsley, chopped
1 tablespoon basil, chopped
½ teaspoon thyme, chopped
½ teaspoon oregano, chopped
½ teaspoon ground pepper
1 tablespoon lemon juice
½ cup of grated cheese
(such as parmesan)
¼ cup basil, thinly sliced
Bring broth and water to boil
in large pot. Add pasta and boil
until almost done (approximately
8 minutes). Reduce heat, add all
other ingredients except cheese
and basil and simmer another
4 minutes until pasta is done and
squash is tender. Spoon into bowls,
garnish with cheese and basil.
Serve immediately.
80 LAKE ANNA GUIDE | 2017/2018