I'm having a family dinner party in a couple of weeks. Will be serving grilled chicken breast with a mango chutney (mango, lime, cilantro, scallion, avocado). I'll probably serve it atop garlic cilantro cous cous.
It doesn’t get more Southern than fried chicken, and folks below the Mason-Dixon consider it an important food group. Chef Eddie Hernanzez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle.