Friday, July 26, 2013

B & L Dinner 1

I have a confession to make...The day after our friends B & L came for dinner, I realized I made a rookie mistake.  I was so busy plating the food and taking pictures of the meal that I forgot to add the dressing to the salad.  Oops!  Luckily, our friends didn't notice, liked the salad and even asked for the recipe.  Here's what we served:

The Appetizer plate contained 3 cheeses, crackers, hummus, dried apricots and cashews


Banana Cream Pie from Du-par's

Click on the links to see the recipes

Grilled Asparagus and Melon Salad
Grilled Chicken with Sweet Corn Salsa-see below for recipe
Cheddar and Scallion Bread*

* Note-I only made half of the butter, cheese, scallion mixture and spread it on 1 loaf of ciabatta

Grilled Chicken with Sweet Corn Salsa
 2 cloves garlic, minced
2 Tbsp. fresh lime juice
1 tsp. chile powder
1/2 tsp. freshly ground black pepper
1-1/2 tsp. coarse salt
1/4 C. canola oil
6 chicken breasts, boneless
1 recipe Sweet Corn Salsa

Combine garlic, lime juice, chile powder, pepper and salt with peanut oil.  Marinate chicken breasts with this mixture 2 hours before grilling.  Grill chicken 3-4 minutes on each side, until done.  Serve on a bed of Sweet Corn Salsa.

Sweet Corn Salsa
2 C. fresh corn kernels
3 Tbsp. unsalted butter, cold, cut into pieces
1/4 C. tomatoes, seeded and diced
1 jalapeno pepper, seeded and minced
2 Tbsp. red onion, minced
2 Tbsp. cilantro, minced
1/4 C. rice wine vinegar
1/8 tsp. freshly ground black pepper
1/4 tsp. coarse salt

Cut raw kernels off cobs with a sharp knife.  Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil.  When butter has completely melted and takes on the look of a light butter sauce, remove from heat and serve immediately.

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