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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Monday, May 24, 2010

Grilled Chicken and awesome friends!

This was a great meal for company.  I served it with roasted potatoes to stretch it a bit more, but there was plenty of food.  I always have fun cooking, but I absolutely love cooking for company, especially when they are good friends.  There's nothing better than cooking while drinking a glass of wine and chatting with a good friend.  SO much fun!  The weather wasn't great for grilling, but in an attempt to make it feel like summer time we did it anyway...good thing the grill is under a roof.  Everyone loved the roasted red pepper sauce, this is again something I could put on anything!  What a great summer time meal.

Grilled Chicken with Roasted-Pepper Sauce
2 garlic cloves (unpeeled)
2 red peppers, quatered lengthwise
1 T red wine vinegar
3 T olive oil
3-4 T water
S&P
4 boneless skinless chicken breasts

Heat grill.  Wrap garlic cloves in aluminum foil and grill until softened, 10-15 min.  meanwhile, grill peppers, skin side down, until charred 6-8 min.  Let peppers and garlic cool slightly.  

Remove skins from peppers; squeeze garlic cloves from skins.  In a blender combine garlic, peppers, vinegar, 2 T olive oil, and 3 T water; season generously with S&P.  Blend until emulsified, adding up to 1 more T water if necessary.  
Rub both sides of chicken with olive oil and S&P.  Grill until browned and cooked through, about 5-8 min on each side.  Serve with sauce, garnish with arugula if desired.  Serves 4. 

Cheddar Corn Spoon Bread
1 T unsalted butter
2 cups milk
1 1/2 cups fresh or frozen corn kernals
2/3 cup yellow cornmeal
pinch cayenne
salt
1 cup finely grated white cheddar (I used yellow)
4 large eggs, whites and yolks separated

Preheat oven to 400.  Butter a deep 2 quart baking dish.  In a saucepan combine butter, milk, corn, cornmeal, cayenne, and 1 tsp salt.  Bring to a boil; reduce heat to medium and simmer stirring frequently until mixture is slightly thickened.  Remove from heat; stir in cheese.  Let cool until just warm to touch, about 15 min.  Stir in egg yolks until combined.  
With an electric mixer on medium speed, beat egg whites with a pinch of salt just until soft peaks form.  Stir 1/3 of the whites into cornmeal mixture until combined.  Then gently fold in remaining whites with flexible spatula.  Pour into prepared baking dish.
Place dish in oven, reduce heat to 375.  Bake until browned on top but still slightly loose in the center, 25-30 min.  Let cool 5 minutes, before serving.  Serves 6. 


And some awesome friends!
Who are welcome to leave guests ratings if they please.  :)


Logan Rating:
Chicken: ****
Corn:**





1 comment:

  1. Theresa's Rating: Corn *****

    PS I thought you said you weren't taking a picture of us!

    ReplyDelete

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