Dan's Papers - July 3, 2009 - Bucking Tradition on July 4

Traditional summertime favorites at the grill may still be hot dogs, hamburgers and a juicy steak, but this year, to celebrate the birth of America, let chicken take center stage at the grill.

A marinated whole fresh turkey breast with herbes de provence, soy sauce and lemon juice makes use of the simple technique of grilling over indirect heat. Wood chips amidst the coals add a smoky and deliciously mellow flavor to the meat. For an Oriental twist, prepare yaki tori, a Japanese version of chicken kabobs skewered with scallions and grilled with a soy and sake basting sauce. The kabobs emerge from the grill coated with a sweet, succulent, jewel-like glaze. Grilled chicken breasts on the bone with a grainy Dijon coating should be familiar to my readers, as this family staple has appeared in these pages . A selection of salads consisting of local farm greens or Long Island potatoes with fresh herbs in a vinaigrette are some accompanying thoughts to round out your menu.

Serve a sweet dulce de mango made with créme fraiche and condensed milk to simulate a mango de leche for a full-flavored and delectable Fourth of July.

This simple to execute recipe is even delicious

cold from the fridge the next day.

Wood skewers soaked for about 30 minutes

1 1/2 pounds skinless, boneless chicken breasts

9-10 scallions, trimmed

Canola or peanut oil

Coarse (kosher) salt

1/2 cup light soy sauce

1 tablespoon sake (rice wine)

2 tablespoons mirin (syrupy rice wine)

1 clove garlic, peeled and lightly crushed

1/2-inch piece ginger, peeled and lightly crushed

Japanese spice pepper (optional)

1. Trim chicken breasts of excess fat and cut into 1- 1 1/2 inch cubes. Rinse and dry with paper towels. Cut scallions into 1 1/4 inch lengths. Thread pieces of chicken and scallions alternately on the skewers, beginning and ending with a piece of chicken. Brush with oil and season with salt.

2. In a small saucepan, combine soy sauce, sugar, rice wine and syrupy rice wine and simmer, stirring for 6-8 minutes until the sauce thickens a bit.

3. Prepare grill until coals are ashen hot or preheat a gas grill to medium-high. Lightly salt the chicken and grill for 3 minutes, turn and brush grilled side frequently with the glazing sauce. Grill for another 3 minutes, turn and continue to brush with sauce. Serve with remaining sauce and sprinkle with spice pepper, if desired.

GRILLED/SMOKED TURKEY BREAST

Flavored wood chips, such as hickory or mesquite, give this turkey breast a mellow and distinctive flavor.

1 whole turkey fresh breast with wings, 8-10 pounds

2-3 garlic cloves sliced paper thin

2 tablespoons herbes de provence

2 tablespoons light soy sauce

2 tablespoons lemon juice

1 tablespoon vegetable oil

Coarse (kosher) salt & freshly ground pepper

Wood chips or chunks such as hickory or mesquite for grilling

1. Mix garlic, herbes de provence, soy sauce, lemon juice, oil and honey in a bowl. Place turkey breast in a non-reactive bowl or zip-lock bag and pour the marinade over it. Cover or secure the closed bag. Turn in marinade to coat and refrigerate for several hours or overnight. Sprinkle lightly with salt and pepper before cooking.

2. Soak wood chips in a disposable foil pan for 30 minutes for apple or hickory and 1 hour for mesquite.

3. Use indirect method to grill the turkey. Position briquettes in a mound on the lower grill and ignite them. Allow to burn for 25-30 minutes or until they have a light coating of ash. With a long handled utensil, divide and rearrange briquettes to each side of the grill and center the soaked wood chips or chunks in the foil pan at the base.

4. Spray the top grill with a nonstick coating, and then place the turkey, breast side up, directly above the drip pan. Cover the grill, leaving all vents open, and grill from 1 hour to 1 1/2 hours or until instant meat thermometer registers 160 degrees. Turn breast side down after 20-25 minutes; then turn breast side up to finish cooking. Baste several times during the grilling process. Leave the cover off as briefly as possible or additional cooking time may be necessary.

5. Slice turkey when cool and arrange on a platter in overlapping slices or for sandwiches.

A Mexican inspired sweet.

3 large ripe, but firm mangoes

3 tablespoons créme fraiche

1-1 1/2 tablespoons orange liqueur

1/2 cup sweetened condensed milk

1. Slice mango lengthwise against the pit on both sides. Score the fruit within against the skin, flip the skin inside out and scrape the fruit into the work bowl of a food processor. Purée the fruit, pushing down sides with a rubber spatula as necessary. Add remaining ingredients and purée again.

2. Transfer mixture into a dessert bowl or individual custard cups. Cover with plastic wrap and refrigerate 4 hours or overnight. Serve with a dry cookie, such as biscotti.