We are on vacation in lovely Martha's Vineyard, home of endless island pleasures. Everywhere you look is picturesque as a postcard. Shallow lagoons house wading young children while the older kids and grown ups sun on the stunning shores of the open ocean. Flowers are everywhere, along with friendlier than usual bees, who remind me of the squirrels back in Hoboken who are simply unafraid, unthreatened by the human company they keep. Backroads lead to quiet ponds all within walking distance to heaven on earth ice cream shops. There is a quiet rhythm to the island, one driven by chirping birds and slamming screen doors and bikes switching gears. I love the way this cadence takes over as soon as we drive off the ferry that brings us from the mainland. I love this island, period.
And of course, it being my vacation after all, I love to cook. We rent a beat up old house with an tiny galley kitchen and ancient supporting utensils. I beat my eggs with one of those hand beaters from the 60's, you know the kind with two beaters and a handle you crank as fast as you can. Best eggs ever. There is a milk glass citrus reamer that squeezes oranges like a lusty sailor. The knives are antiquated, serrated, and dull. I used to pack my own wares, but over the years have come to enjoy being resourceful and managing on my own (although I usually buy one or two things from the home goods store to leave behind - a thank you gift to our hosts).
MV is full of terrific farms and farm stores scattered throughout the island. Everything is fresh picked or slaughtered, and this culture has persisted on the island long before local became fashionable. Corn is piled up everywhere. Fresh peaches and blueberries are swollen with just the right ripeness. Herbs and lettuces make heavenly salads and then some. Each year I bring one or two cookbooks with me, just so I can have something to read and cook from. The following grilled chicken recipe is a long standing family favorite from The Black Dog Cookbook. I gathered all the ingredients today at Morning Glory farm, also a perennial favorite. The marinade is simple - limes, garlic, cilantro, olive oil, salt, and pepper. Serve with corn and/or a big salad for a summer treat. Enjoy every bite.
Grilled Chicken with Cilantro & Lime Marinade
1/4 cup olive oil
Zest of 1 lime
4 tbsp of fresh lime juice
1 garlic clove, minced
salt and pepper
4 chicken breasts (boneless)
- Mix the first 6 ingredients todays in a large bowl.
- Place chicken breasts in marinade and cover. Refrigerate for 1 hour.
- Grill for 7- 10 minutes on each side. Serve.