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[0 - 0] hey what's up today I'm going to show

[0 - 3] you guys an easy to execute menu that's

[3 - 5] perfect for hosting friends during those

[5 - 7] summer months when all you want to do is

[7 - 9] eat outside and drink white wine all

[9 - 11] three of these dishes are Mediterranean

[11 - 13] is so they're simple rustic delicious

[13 - 15] and pretty healthy this menu is my go-to

[15 - 17] move when I'm hosting a last minute

[17 - 19] casual get together of friends and I

[19 - 21] want to impress them but without

[21 - 22] breaking a sweat to get started I need 8

[23 - 25] to 12 boneless skinless chicken thighs

[25 - 27] I'd say plan on two thighs per person if

[27 - 29] you're not serving snacks or one per

[29 - 30] person if you're going to be nohing on a

[30 - 33] cheeseboard and dip before dinner to rip

[33 - 34] these things I'm going to scoot them

[34 - 36] over to a medium Bowl then give them a

[36 - 38] simple but effective marinade for that

[38 - 40] I'll add in 20 G of salt 10 g of sugar 5

[40 - 42] G black pepper 3 G dried oregano 50 g of

[42 - 45] olive oil 30 G of chopped parsley 40 G

[45 - 47] of minced garlic which is about 8 to 10

[47 - 49] cloves push through my press then lastly

[49 - 51] I'll grab two lemons in my microp plane

[51 - 53] and rip off the zest for marinades I

[53 - 55] prefer to use lemon zest over lemon

[55 - 57] juice because zest brings the citrusy

[57 - 59] aroma of a lemon without the acidity

[59 - 61] even a little bit of lemon juice here

[61 - 63] makes this chicken perceivably tart in a

[63 - 64] bad way once the zest is in the bowl

[64 - 66] I'll jump in with my hands and toss

[66 - 68] everything together I just want to make

[68 - 69] sure that the marinade is homogeneous

[69 - 71] and the chicken is evenly coated once it

[71 - 73] is I'll move this chicken over to my

[73 - 75] fridge to marinate for at least 30

[75 - 76] minutes while I make my grilled

[76 - 79] broccolini pasta salad for that I'll

[79 - 81] drop a 4q pot full of water on the stove

[81 - 83] and bring it up to a boil over high heat

[83 - 85] now let's make the pasta salad dressing

[85 - 88] for that into a bowl I'll combine 150 g

[88 - 90] of red wine vinegar with a 3 second

[90 - 93] squeezer of Honey or about 15 G then 15

[93 - 95] G of grainy mustard I highly recommend

[95 - 97] the my brand by the way for some reason

[98 - 100] this brand emulsifies vinegrets so much

[100 - 101] better than the other grainy mustards

[101 - 102] that I've tried it's like the mustard

[102 - 104] seeds have more of that mucilage thing

[104 - 108] in them that helps hold oil and water

[111 - 111] together next I'll grab one shallot or a

[111 - 112] little bit of red onion and I'll give it

[112 - 115] my smallest dice then to avoid giving my

[115 - 117] guests raw onion dragon breath I'm going

[117 - 118] to move this dice shallot over to my

[118 - 120] sink and rinse it under cold water in a

[120 - 122] strainer to remove that sulfury edge

[122 - 124] this makes the consumption of raw onions

[124 - 126] so much more pleasurable now the rinch

[126 - 128] shallots will go into the bowl and then

[128 - 130] lastly I'll add in 150 g of extra virgin

[130 - 132] olive oil then I'll whisk everything

[132 - 134] together to build a weak Emulsion no

[134 - 135] need to go crazy here with the whipping

[135 - 136] we just want the water and the vinegar

[136 - 139] to be held Loosely together like this

[139 - 141] next I'll set this dressing aside grab

[141 - 143] one bunch of broccolini or about 125 G

[143 - 145] worth chop off the stems throw them in a

[145 - 147] bowl then hit them with a long Ziggy of

[147 - 149] olive oil and a strong pinch of salt now

[149 - 151] a quick toss toss to get the broccolini

[151 - 153] coated then I'm going to head outside to

[153 - 155] my deck where I've got my grill ripping

[155 - 157] at 550f now to start the grilling

[157 - 159] portion of this menu I'm going to spray

[159 - 161] the grilled grates with some olive oil

[161 - 163] pan spray to create a temporary polymer

[163 - 165] that's going to act as a non-stick or

[165 - 167] less stick coating next I'll drop on my

[167 - 169] marinated thighs making sure not to drip

[169 - 171] too much of this marinade oil onto the

[171 - 172] grill that'll cause a flare up and make

[172 - 174] this chicken taste bad flames on a grass

[174 - 176] Grill look really sick but they usually

[176 - 178] lead to making whatever you're cooking

[178 - 179] taste a little bit like motor oil on on

[179 - 180] the other side of this Grill I'm going

[180 - 182] to drop my seasoned up broccolini down

[182 - 184] and rip it on high heat for about 3

[184 - 186] minutes without moving I want to give

[186 - 188] this broccolini some nice Char without

[188 - 190] overcooking it so I'll check back then 3

[190 - 192] minutes later when I pop the top and

[192 - 193] give my broccoli a quick flip you can

[193 - 195] see this has gotten some really

[195 - 197] beautiful jar on it from here I'll give

[197 - 198] this another 2 minutes or so on the

[198 - 200] other side and cook it until the texture

[200 - 202] is Snappy but softened once I'm there

[203 - 204] I'm going to move this broccolini over

[204 - 206] to a plate to rest while I finish

[206 - 207] grilling up my chicken when I flip this

[207 - 209] chicken over you can see that we've got

[209 - 211] a really nice Sizzle going on resist the

[211 - 213] urge to flip these before they've taken

[213 - 215] on this aggressive Grillage you really

[215 - 216] want to get these to the point where the

[216 - 218] chicken fat is starting to drip out and

[218 - 220] Sizzle up on the surface this signifies

[220 - 222] a high internal temperature which for

[222 - 224] thighs translates into a juicier more

[224 - 226] tender eating experience under rendered

[226 - 228] chicken thighs have a bouncy texture and

[228 - 229] a little bit of a greasy mouth feel

[230 - 231] after about 4 minutes of ripping these

[231 - 233] hard on the back side they're ready to

[233 - 235] come off the grill and take inside you

[235 - 237] guys this is exactly the type of

[237 - 239] non-nonsense grilling that I love to do

[239 - 241] for party I'm at the grill to add flavor

[241 - 243] cook a lot of things at once and to be

[243 - 245] outside not to babysit a bunch of steaks

[245 - 247] or Burgers until they reach everyone's

[247 - 249] optimal internal temp that isn't fun for

[249 - 251] me back of the stove I'll add in a

[251 - 253] strong pinch of salt then 225 g or a

[253 - 256] half pound of bow tie pasta I'll stir

[256 - 258] that in real quick then cook per package

[258 - 260] instructions which is roughly 10 to 11

[260 - 261] minutes while that cooks I'm going to

[261 - 263] finish up some knife work first I'll

[263 - 265] chop down the grilled broccolini that we

[265 - 267] just cooked into half inch lengths I

[267 - 269] really don't want long fibery stuff in

[269 - 271] with my pasta next I'll take 75 G of

[271 - 273] olives and cut those down into half in

[273 - 275] chunks I recommend some kind of spicy

[275 - 277] marinated Olive for this because they're

[277 - 279] delicious but if you only have rag green

[279 - 281] olives those would also suffice the last

[281 - 282] little bit of knife work here is to take

[282 - 285] a whole red bell pepper and cut it down

[285 - 287] into a/ in dice and I would say air on

[287 - 289] the side of smaller here because giant

[289 - 291] chunks of raw pepper in the salad would

[291 - 293] stand out texturally and get in the way

[293 - 295] of the soft bounciness of the pasta and

[295 - 297] once we got my bell pepper my olives and

[297 - 298] my broccoli chopped down I'll head back

[298 - 300] to the stove and check my pasta before

[300 - 301] we get into that I just want to say that

[301 - 303] I started seeing a new doctor recently

[303 - 305] and I kid you not he recommended that I

[305 - 308] start drinking element to stay hydrated

[308 - 310] and note he's not aware that I currently

[310 - 311] drink element or that they're the

[311 - 313] sponsor of this video he just wanted me

[313 - 315] to start using it because in his opinion

[315 - 317] it's the most balanced electrolyte mix

[317 - 318] available luckily I've already been

[318 - 320] drinking element to keep from getting

[320 - 322] headaches and fatigue or just to

[322 - 324] generally keep up my electrolytes after

[324 - 325] an intense workout the blend of

[325 - 327] electrolytes in this element drink mix

[327 - 329] was created based on Research that shows

[329 - 330] optimal Health outcomes actually

[330 - 332] happened at sodium levels two or three

[332 - 334] times the standard government

[334 - 335] recommendation so in each stick you're

[335 - 337] getting a balanced dose of sodium

[337 - 339] magnesium and pottassium but there's no

[339 - 341] sugar artificial colors or other weird

[341 - 343] ingredients I'll also mention that it

[343 - 345] tastes so good that you're going to want

[345 - 346] to drink it even if you haven't worked

[346 - 348] up a sweat right now you can get a free

[348 - 350] element sample pack with any drink mix

[350 - 353] purchase over at drink element.com Brian

[353 - 355] lagerstrom plus if you're an element

[356 - 357] Insider you get early access to the

[357 - 360] element sparkling water which tastes as

[360 - 362] dope as it sounds it sounds dope and it

[362 - 366] tastes dope now I'm going to taste it on

[366 - 369] camera yum after about 11 minutes this

[369 - 372] pasta is about 10% past Al Dente and

[372 - 373] that's good because in my experience

[373 - 375] once pasta cools down in the salad it

[375 - 377] firms up so it's better to cook it

[377 - 379] slightly more than less next I'll drain

[379 - 381] this pasta water with a strainer then

[381 - 382] hit it with some cold water to stop the

[382 - 384] cooking process quickly next the cooked

[384 - 386] pasta goes into the Bowl along with my

[386 - 387] dressing and all of the chopped up

[387 - 390] veggies then I'll top with 75 G of

[390 - 392] grated parm preferably not feather shred

[392 - 394] because that stuff gets pasty in this

[394 - 396] much dressing lastly I'll add in 50 g of

[396 - 399] chopped sundried tomatoes 10 G of finely

[399 - 400] chopped parsley then I'll jump into the

[400 - 402] bowl and fold everything together until

[402 - 404] it's well dressed shout out to oil

[404 - 406] packed sundried Tomatoes by the way

[406 - 408] they're sweet Savory meaty and make

[408 - 410] everything that they touch taste like a

[410 - 412] pepperoni pizza once I got this pasta

[412 - 413] salad tossed up I'm going to let it

[413 - 416] marinate for 15 to 30 minutes or until

[416 - 417] it's party time by the way throwing this

[417 - 419] in the fridge is not a good idea because

[419 - 421] it'll firm up the pasta a little bit too

[421 - 423] much now the last little bit of prep for

[423 - 425] this whole meal is a refreshing bright

[425 - 427] citrus salad to make it I'll start with

[427 - 429] six large oranges two grapefruits one

[429 - 430] fennel bulb and a/ quarter of a red

[430 - 432] onion I'll start by removing the peel

[432 - 434] from all of the Citrus that'll mean

[434 - 436] taking off the top and the bottom real

[436 - 438] quick then I'll flip this Citrus upright

[438 - 439] then using a pairing knife I'm going to

[439 - 441] cut the peel off from top to bottom

[441 - 442] while rounding around the middle I'll

[442 - 445] rotate that 2 in or so then I'll repeat

[445 - 446] the same move by slipping my knife

[446 - 448] between the fruit and the skin and once

[448 - 449] this orange is all clean cleaned up I'm

[449 - 452] going to use my pairing knife yet again

[452 - 454] to suprem out the segments for that I'll

[454 - 456] make a vertical incision on one side of

[456 - 458] the natural segment all the way down to

[458 - 459] the core then I'll do the same thing on

[459 - 462] the other side cutting down until I cut

[462 - 463] through the previous slice this is going

[463 - 465] to separate the whole segment from the

[465 - 467] core and give me a nice clean Supreme

[467 - 469] I'll repeat that suprem maneuver for the

[469 - 471] other six oranges and mention that this

[471 - 473] is by far the most labor intensive part

[473 - 475] of this whole menu but for me serving

[475 - 478] people prepared Citrus is an act of love

[478 - 479] and something worth doing it's it's a

[479 - 481] very luxurious eating experience next

[481 - 483] I'll repeat the peel removal for my two

[483 - 485] grapefruits then I'll suprem those out

[485 - 487] next I'm going to grab my Bulba fennel

[487 - 489] then cut off the frondi top have it and

[489 - 492] shave it thinly on my mandolin oh and be

[492 - 493] careful when you get down to the core of

[493 - 495] this fennel because it can get stuck on

[495 - 497] the blade I'd say stop there and save

[497 - 498] the rest of this bulb for something else

[499 - 500] and once I've got my fennel shaved into

[500 - 502] pretty ribbons like this I'm going to

[502 - 504] grab the frondi top and pick off a few

[504 - 506] tablespoons of the thin wispy stuff this

[506 - 508] is going to bring a Greener more intense

[508 - 511] Anis flavor to the dish plus be a pretty

[511 - 513] garnish lastly I'll grab a quarter of a

[513 - 515] red onion and shave that thinly on the

[515 - 517] mandolin as well I don't want a ton of

[517 - 519] this onion maybe 10 to 15 passes is

[519 - 521] going to be more than enough then just

[521 - 522] like we did for the shallots earlier I'm

[522 - 524] going to quickly rinse these onions to

[524 - 526] make them much more enjoyable to eat now

[526 - 528] to build this salad I'm going to drop my

[528 - 530] drained citrus fruits onto a plate then

[530 - 532] I'm going to top that with a few strong

[532 - 534] pinches of my shaved Red Onion then I'll

[534 - 536] sprinkle on some shaved fennel on top of

[536 - 538] those behind that I'll add on some green

[538 - 540] fennel frons for color and additional

[540 - 542] herbiness then to bring some Crunch and

[542 - 544] just general deliciousness I'm going to

[544 - 546] sprinkle on about 3 to 4 tablespoons of

[546 - 548] chopped roasted pistachios to dress this

[548 - 549] thing I'm going to give the whole

[549 - 551] platter a generous squiggle of bright

[551 - 554] bitter fresh tasting olive oil then I'll

[554 - 556] grab some champagne vinegar or a lemon

[556 - 558] and drizzle on about 2 tspoons to bring

[558 - 559] some sharp acidity to cut through the

[559 - 561] sweetness of the fruit and the fat of

[561 - 563] the olive oil the last touch is an

[563 - 565] aggressive hit of flaky salt I prefer

[565 - 567] flake salt over regular because it

[567 - 569] provides a distinctive pop of salt but

[569 - 571] if all you have is kosher or whatever

[571 - 573] that'll work totally fine and that is an

[573 - 575] absolute beauty of a side dish it's

[575 - 577] visually stunning and it's the perfect

[577 - 579] compliment to the other two dishes that

[579 - 580] we've already made now to serve this

[580 - 582] I'll grab my thighs which have been

[582 - 584] keeping warm in a low oven for the last

[584 - 586] 20 minutes or so then throw them onto a

[586 - 588] platter next to the grilled broccolini

[588 - 590] pasta salad and the insanely vibrant

[591 - 592] citrus salad you guys this type of

[592 - 595] cooking makes me so happy it's simple

[595 - 597] super tasty and crowd-pleasing plus and

[597 - 599] this is an important point it is good at

[599 - 601] room temperature for hours so you can

[601 - 603] prep stuff at a relaxed paste while

[603 - 604] you're hanging out with your friends

[604 - 605] without worrying about getting it all

[605 - 607] done at the same time all right let's

[607 - 610] taste this stuff first up chicken

[610 - 613] thigh it's Herby it's perfectly grilled

[613 - 615] and that play between the sugar and the

[615 - 617] marinade and that bitter lemon zest is

[617 - 620] is pretty sick now for some citrus salad

[620 - 623] the salad is just super pretty and it's

[623 - 624] super easy to put together too the

[624 - 626] combination of citrus olive oil

[626 - 628] pistachios salt and fennel is just so

[629 - 632] special pasta

[635 - 635] salad M oh my God this pasta salad is

[635 - 636] the best thing on this plate and

[636 - 638] everything else on here is a total

[638 - 642] Banger I'm not joking this is just so so

[642 - 644] good I hope you guys try this recipe

[644 - 646] sometime soon and if you do let me know

[646 - 648] in the comments how it goes now let's

[648 - 652] eat this thing