Looking to expand my repertoire of quick, easy, and really really good recipes for the summer share season coming up in a few weeks. Main dishes, but especially side dishes needed.
In the interests of sharing here are 2 of my own that I've cobbled together over the years:
GRILLED CHICKEN WITH MANGO-CORN "SALSA"
8 chicken breasts (boneless but not skinless)
2 large RIPE mangoes, peeled, seeded and chopped roughly (reserve juice if possible)
2 ripe peaches
4 ears of ripe summer corn, kernels cut off cobs(or one large good quality canned corned - Green Giant works well)
3 medium tomatoes, seeded and chopped
1-2 jalapeno peppers, minced
1/2 large purple onion, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
Mix all ingredients, except chicken in large bowl, salt and pepper sparingly, add about 5 tablespoons of balsamic vinegar. Set aside.
About an hour before you're ready to cook the chicken, drain the salsa, you should have a good amount of juice. Use some of the juice, and some white wine (1 cup) to marinate the chicken for an hour. Chill the salsa. Reserve some juice for basting the chicken.
Grill (or bake) the chicken. Spoon the salsa onto eight plates, place one chicken breast on top. Serves 8.
Comments: The mangoes and peaches are key, there's somthing about those two tastes with the jalapeno that really work. Serve with a good rice pilaf. Potatoes and pasta don't work as well with this. Some of my friends like the salsa with tortilla chips. I find it a little too fruity. I wouldn't try this if you don't like the mix of sweet and savory tastes.
JONATHAN'S "NOT REALLY SUCCOTTASH"
10 large ears of corn
1 box frozen lima beans (I use Bird's Eye)
2 tomatoes, seeded and chopped medium
1 small onion chopped fine
1 clove garlic, minced
1 large red bell pepper, chopped fine
1/2 cup of chicken broth
Cut the kernels off the corn and set aside. Run knife down empty cobbs to extract "corn milk" into bowl with kernels. Place lima beans in boiling water for 2 minutes then drain.
In medium stock pot saute the onion and garlic in about 3 tablespoons butter. Put in rest of ingredients and toss to coat. Add chicken broth and cover to cook. 10 minutes or less. You have to watch and taste.
Take off heat. You can drain off it or not. (I do both depending on my mood.) Add a dash of cream, less than a 1/4 cup. Mix. Add salt and pepper to taste. Serves 5-6.
Comments: We usually eat this hot, but the cold leftovers never seem to make it through breakfast the next day. The cream and chicken broth are essential. Definitely not for vegans. Never felt the need to make a vegan version of this either. This goes good with everything except fish.