Two years ago I met a beautiful couple about to be married. She was raised as a traditional Catholic from Pennsylvania and he came from a Jewish family from sophisticated Los Angeles. Not only were they straddling religious and cultural backgrounds, but they were negotiating mortgage rates and packing to move into an apartment in Brooklyn.
For their rehearsal dinner, they chose Cuvee’s poolside barbecue menu which also straddled their backgrounds. Cumin-rubbed chicken skewers, Israeli cous cous with arugula pesto, sliders, potato salad and black bean and roasted corn salsa.
They married among the vines at Laurel Lake vineyards and she was the most beautiful bride.
Then, life went on and we lost touch and I often wondered how they were coming along with the ubiquitous difficulties of life, let alone their unique circumstances.
The other day they appeared in my office, hand in hand, looking as in love and relaxed as ever.
So, I will think of them this summer and whenever I make the cumin barbecued chicken and salads they chose for their unique menu and be reminded that love and the grill can conquer all.
1 lb Package of boneless, skinless chicken thighs (breast will dry out on the grill)
1/8 teaspoon of Moroccan fleur de sel
1 teaspoon of fresh ground cumin
1/8 teaspoon of tumeric
1/2 teaspoon of siracha
1/4 of olive oil
juice of one whole lemon
Cut your chicken into 1 inch cubes.
Toss chicken with all ingredients and marinate over night.
When ready to cook, skewer your chicken and grill for 7 minutes on each side until cooked.
Serve with black bean and roasted corn salsa and other barbecue favorites.
Try this with some spritzers made with the fruity 2009 Rosé from Dulk Walk Vineyards. The soda will make it lighter on a hot day, but the fruit will stand up to the seasoning.Share on Facebook