As promised, here’s part II of our 4th of July celebration. Today, we are sharing our scrumptious recipes to ensure that you have the perfect patriotic holiday. Happy Birthday, America!
GRILLED CHICKEN WITH RED, WHITE & BLUE SALSA
Yields: 6 servings
6 (6 oz) chicken breasts, pounded to even thickness
Brine (1 quart of water and ¼ cup kosher salt)
Salt and pepper
Bring brine to a boil then let cool. Soak chicken in the brine for 2 hours. Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Use natural charcoal (I like Publix Greenwise Market® 100% Natural Wood Charcoal) to give chicken an extra flavor. Grill the chicken until fully cooked (medium-high fire, 375-450°F, for a few minutes on each side depending on the thickness). Slice chicken and put on platter or plates, then top with salsa.
BLUEBERRY, STRAWBERRY & JICAMA SALSA
1 cup fresh blueberries
1 cup diced strawberries
2 cups diced jicama
½ cup red pepper
1/3 cup chopped cilantro
¼ cup finely chopped red onion
2 jalapeno peppers, stemmed, seeded and finely chopped
1 tbs mint
Juice of 2 large limes
Salt, to taste
In a medium bowl, combine blueberries, strawberries, jicama, cilanto, red onion, jalapeno, red pepper, mint and lime juice. Stir until well combined. Season with salt, to taste. Serve over chicken breast.
RED POTATO SALAD
1 cup Brebis cheese (or goat cheese)
1 tsp Dijon
½ cup heavy cream
2 tbs champagne ardenne wine vinegar
1 cup olive oil
¼ cup green onion, chopped
3 lbs small red potatoes, diced
1 tbs cilantro
2 oz cooked pancetta or bacon crumbled
Salt & pepper
Boil potatoes for 10 minutes. After that time, use the tip of a knife to check firmness of potatoes every minute or so. Look for a little resistance or al dente quality. Transfer to a large bowl.
In separate small bowl, mix Dijon, heavy cream, wine vinegar, Brebis and olive oil to make dressing.
Toss together potatoes, dressing and green onions. Add salt and pepper to taste. Sprinkle pancetta or bacon and cilantro on top. Chill until ready to serve.
GRILLED HAVANA CORN
Yields: 6 servings
6 ears of corn, husks and silk removed
1/2 cup sour cream
1 cup freshly grated parmesan cheese (about 4-5 ounces)
2 tablespoons finely chopped cilantro
1 lime, cut into 6 wedges, for serving
Grill ears of corn on medium-high heat, turning frequently, until browned in spots, about 8 to 10 minutes. When corn is done on the grill, attach corn holders to each ear, and working quickly, smear each ear with the sour cream and then sprinkle with grated cheese, paprika and cilantro to taste.
Serve immediately, with lime wedges alongside. Squeeze lime over the corn before eating.