Say Goodbye to Summer in the Kitchen
Grilled chicken and corn recipes from "GMA's" very own chef.
Sept. 9, 2008— -- "GMA" chef and food stylist Karen Pickus sets up each cooking segment you see on the show.
Pickus, who also collaborates on "GMA Now's" cooking segments, shared some of her favorite recipes for switching from summer foods to fall fares.
Here are Pickus' recipes featured on "GMA Now":
This is a rich accompaniment to the Grilled Chicken Recipe. It contains a variety of sumptuous heirloom tomatoes paired with red and yellow roasted peppers, nicely enhanced by fresh herbs and aged balsamic vinegar.
Ingredients:
Grill peppers over high heat until lightly charred. Place in a paper bag. Close the bag and let cool (about 15 minutes). This helps steam the skin off. While the peppers cool make the vinaigrette. Whisk together the garlic, the vinegar, the herbs and the olive oil in a medium bowl. Cut the tomatoes into wedges and place on a platter. When the peppers are cool, peel off the skin and rub off any remaining bits of skin with a paper towel. Seed and cut each pepper nto 10 strips. Place on the platter along with the tomatoes. Spoon the dressing over the tomatoes and peppers and top with coarse salt and freshly ground black pepper. Serve immediately. Serves 4-6.
This butter is a wonderful treat to jazz up your sweet corn. The rich butter, punctuated with the shallots and herbs, makes nice friends with the warm crunchy sweet corn. This corn tops off the Labor Day Menu.
Ingredients:
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