Recipe for September 29, 2007:
Grilled
Chicken with Jersey Summer Salsa
This "Cooking Jersey Fresh Recipe Contest"
winning main dish recipe comes from Jay Carlson of Collingswood. Congratulations,
Jay!
Serves 4.
For the Chicken
4 Boneless Skinless Chicken Breast Halves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Ground Cumin
Olive Oil for Brushing
For the Salsa
2 Ears Jersey Com
2 Jersey Tomatoes--Diced
1/2 Red Onion--Diced
1 Avocado-Peeled, Pitted and Diced
2 Cloves Garlic-Minced
Juice of 1 Lime
1 Tablespoon Olive Oil
Few Drops of Hot Sauce (Optional)
1/2 Teaspoon ground cumin
Kosher Salt and Fresh ground pepper
Bring a large pot of water to a boil, and cook com until soft, 7- 10
minutes. Cool com under cold water until you can handle it and cut kernels
from the cob. Mix the corn in a glass bowl with the remaining ingredients
and season to taste with salt and pepper. Cover the bowl and refrigerate.
(May be made up to 4 hours ahead.)
Prepare a grill to medium high heat. For the Chicken, combine the salt,
pepper and Cumin in a small bowl. Brush chicken with olive oil and sprinkle
evenly on both sides with the salt mixture. Grill chicken until cooked
through, about 7 minutes per side, rotating chicken 1/4 tum after 2 minutes
to produce grill marks.
Serve chicken topped with a generous amount of salsa. I like to serve
this with seasoned yellow rice (Vigo or Goya brand) and some Naan *(Indian
Flatbread) which I drizzle with olive oil, some garlic put through a press
and salt and pepper. Put the Naan on the grill for the last few minutes
the chicken cooks.
*Naan can be found packaged in the bread aisle of most supermarkets.
WINE
SUGGESTIONS for this recipe:
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.
Dear wine-drinking Market Enthusiast,
It was a pleasure choosing the wines for the winning recipes, and I look
forward to participating in the years to come. As for the final dish,
there are plenty of options that will work, but these are a few that jumped
out at me initially.
Trentino Moscato Giallo Diego Bolognani 2006 $17
Diego Bolognani, a self-taught
winemaker who is at home with advanced technology, has become one of the
most knowledgeable and respected winemakers in Trentino. His passionate
approach produces wines that are elegant, with pure varietal aromatics
and seamless mouth-feel. To make dry Moscato takes precision and patience;
its tendency to produce large amounts of sugar often results in flabby,
hot wines. Here Diego's attentiveness in the vineyard is rewarded. Complex
floral, mineral and spicy notes are balanced by pure lychee fruit flavors
and lengthy vibrant acidity. It's delicious with high acid foods such
as seviche and preserved vegetables.
Indicazione Geografica Tipica Toscana Corzanello Bianco Corzano
e Paterno 2006 $14
Corzanello Bianco is dry, crisp,
fresh, aromatic and medium-bodied. The wine is made from start to finish
in stainless-steel tanks. It is composed of the grapes Malvasia, Trebbiano,
Chardonnay and Semillon. This vibrant wine complements white-fleshed fish,
crab, pasta dishes and hors d'oeurvres.
Coteaux d’Aix-en-Provence Rosé Château Revelette
2006 $14
Chateau Revelette and its 10 hectares of vineyards are found amidst a
classic Provençal landscape of oak forest, juniper, wild thyme,
and rosemary. Owner Peter Fisher is also the winemaker of this historic
estate - where all the grapes are handpicked and the vineyards are farmed
biodynamically. The Rosé is a blend of 50% syrah and 25% cabernet
sauvignon and 25% grenache that is a delicious appertif as well as a fine
accompaniment to many seafood dishes.
Cheers,
Stephen Freehill
Moore Brothers
Wine Company
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