Tag Archives: chicken

Grilled Chicken with Corn and Poblano Chile Sauce

It’s hard to beat fresh corn in the summer…so sweet and tender, and here for such a short while. Local roadside stands (here on the east coast) won’t be up and running for at least a month, so for the time being, I will be headed to the grocery store, where it is plentiful and on sale in most places.  Look for corn that passes the freshness test: bright green husks that fit tightly around the ear of corn, neat rows of kernels that are slightly rounded in shape. If the kernels are flat and compact, or are shriveled, the corn will most likely be starchy. The  silks should be  dry/slightly sticky and light in color.  Corn needs to be refrigerated after picking to preserve freshness, so if you are buying it from a roadside stand, make sure it is not hot from sitting in the sun. As soon as corn is picked the sugar begins to transform into starch, so its best to eat the corn the day you purchase it. The older the corn gets, the more mealy it will become.

I love boiled  corn with butter and salt… its a summer time classic, one I looked forward to enjoying every August growing up.  I could skip the rest of my dinner and just eat ear after ear of fresh corn; which thinking back, I think I actually did!

Over the years I have found new and interesting ways to prepare corn and incorporate it into my menus.  Here’s a recipe I think you will really like…I have taken the corn kernels off of the cob and combined them with a little zip from poblano peppers, and finished them with a cream and sharp cheddar sauce.  The chile/herb marinated chicken breasts are grilled and sliced, then placed atop the sauce. I featured this entree in a cooking class a few years back, and still get emails from people looking for the recipe when corn is in season. I’m happy to know my recipes are out there and put to work. I hope you will enjoy this one as much as we do!

And if you are planning to boil some corn for dinner,  remember not to add salt to the water when it boils…this will make the corn tough. Save the salt for the table.

Happy summer~DS


Grilled Chicken with Corn and Poblano Chile Sauce


¾ cup olive oil

4 cloves garlic, minced

1 bunch cilantro

½ bunch Italian parsley

5 green onions, chopped

2 Serrano chiles, chopped, with seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon kosher salt

4 boneless, skinless chicken breasts


1 tablespoon unsalted butter

2 tablespoons finely chopped onion

3 ears fresh corn, husked, and kernels removed from cob

½ cup water

1 cup heavy cream

1 Poblano chile, seeded and diced

1 cup grated sharp cheddar cheese

Salt and freshly ground pepper

For Marinade: Combine all ingredients in blender and puree until smooth. Transfer marinade to a large zip-lock bag and add chicken breasts. Marinate in the refrigerator 8-24 hours. Remove the chicken from the marinade and grill over medium heat for 6-7 minutes per side, turning often. Transfer grilled chicken to platter and let sit 10 minutes before slicing into ½-inch thick slices.

While the chicken is resting, prepare the sauce: Melt butter in heavy large skillet over medium heat. Add onions and poblano chile peppers and sauté 3-5 minutes. Add corn kernels and water and simmer 1 minute longer. Add the cream and simmer 1 minute longer. Gradually add the cheese and stir until sauce thickens. Season with salt and pepper.

Ladle the sauce onto the serving plates and place the chicken on top of the sauce.

Serves 4



Penne with Chicken Sausage, Roasted Vegetables, and Gorgonzola

Well, so much for the spring like weather we had earlier this week! We went from 82 degrees on Tuesday, to 37 degrees yesterday. It was a chilly, damp, gray day…as I headed to Whole Foods, I knew I needed to have something warm and comforting for dinner. I wasn’t sure what I was going to make, so I decided to walk around the store to see what inspired me. I began my journey in the produce section…I picked up some asparagus, baby bello mushrooms, and a red pepper; a perfect little medley for roasting. I found some lovely tomatoes; baby plum, exotic cherry, and yellow pear…color for my salad. I turned the corner from the produce section into the cheese area. Chilly days are prefect for wine and cheese. Hmm…gorgonzola would sure warm things up! Pasta with roasted vegetables and gorgonzola….that would be perfect for dinner….well, almost; add chicken sausage to the dish and we are set. I picked up a bottle of Joel Gott 2006 Cabernet Sauvignon, which paired beautifully with the salt and spice of the gorgonzola. For this recipe, I am using whole wheat penne pasta, cooking it in a bath of white wine and chicken broth. This technique infuses the pasta with flavor…similar to making risotto, but without as much stirring.
Give it a try:

Penne with Chicken Sausage, Roasted Vegetables, and Gorgonzola

1/2 cup extra virgin olive oil,  plus 2 tablespoons, divided

1 pound asparagus, trimmed, cut into 2-inch pieces

8 ounces baby bello mushrooms, halved

4 cloves garlic, minced, divided

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound chicken Italian sausage

1 pound whole wheat penne pasta

2 cups dry white wine

4 cups chicken broth

1/4 cup lemon juice

1 red bell pepper, seeded, roasted, seeded, chopped into 1-inch pieces

1 1/2 cups Gorgonzola cheese, crumbled

1/2 cup toasted pine nuts

2 large Roma tomatoes, diced

1/4 cup chopped Italian parsley

Salt and Pepper to taste

Preheat oven to 425 degrees. Place asparagus, mushrooms, and 2 cloves of minced garlic on a baking sheet.  Add 1/4 cup olive oil, salt and pepper; mix thoroughly and bake for 20-25 minutes. Set aside.

Meanwhile, heat  2 tablespoons olive oil in a large saute pan. Remove chicken sausage from the casing and crumble into oil. Cook, breaking up clumps, for about 5-7 minutes(until chicken is no longer pink). Transfer to paper towel lined plate; reserve.  Add remaining 1/4 cup olive oil to a large skillet over very low heat. Add garlic, and cook for 5 minutes. Add the penne pasta, stirring well to coat.  Increase the heat to medium high and add white wine; bring to boil and cook until almost all of the wine has been absorbed by the pasta, stirring occasionally.  Add 2 cups of chicken broth, cook, stirring occasionally, until almost all of chicken broth has been absorbed by the pasta. Repeat with remaining chicken broth and cook until pasta is al dente. Add the lemon juice, roasted pepper, roasted vegetables,  chicken sausage, and tomatoes  to the pan; mix well. Add Gorgonzola and parsley; mix thoroughly.  Adjust seasoning with salt and pepper. Garnish with toasted pine nuts  and serve immediately.

8 servings


Asian Themed Cocktail Hour

If you are looking for clean, fresh, flavors, this Asian themed cocktail hour is just right for you…

When hosting supper club  (or a dinner party) at your house,  reserving an  hour  for cocktails and light fare as your guests  arrive can be a great start to the evening. That window before dinner can be quite lively as we catch up  with what’s been happening with one another. No wonder they call it “happy hour”. .. The idea is to engage your taste buds and get them ready for the meal that follows. Stick with finger foods light in  flavor and complementary to your menu. My Chicken and Lemongrass Skewers with Mint Dipping Sauce really fit the bill. I love the crunch of the water chestnuts, and hints of ginger root.  Serve with  ice cold  Lemongrass Martinis and you are all set!

Chicken and Lemongrass Skewers with Mint Dipping Sauce

Chicken and Lemongrass Skewers with Mint Dipping Sauce

1 pound ground chicken

1 1/2 teaspoons minced ginger root

1/2 cup finely chopped water chestnuts

2 green onions (green part only), finely chopped

2 garlic cloves, minced

1 1/2 teaspoons Sriracha hot chili sauce

2 teaspoons minced lemongrass

1/4 chopped cilantro

1/2 teaspoon salt

1 lightly beaten egg

1 1/2 tablespoons olive oil (for frying)

Combine all ingredients in a medium bowl.  Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Form chicken mixture into 1-inch balls and add to skillet as you make them.  Cook 8-10 minutes, turning frequently, until lightly browned.  Drain on paper towels.  (May be made 1 day ahead. Cover, refrigerate and warm before serving). Serve with Mint Dipping Sauce.

8 servings

Mint Dipping Sauce

1/3 cup fish sauce

Juice of 2 limes

2 teaspoons sugar

2 teaspoons minced ginger root

2 tablespoons chopped mint leaves

2 tablespoons chopped cilantro

1/2 teaspoon minced jalepeno pepper(with seeds)

Mix all ingredients together in a small bowl.

Lemongrass Martini

Lemongrass Martini

1 750 ml bottle vodka
3 stalks lemongrass, coarsely chopped
2 to 3 whole cloves
Rose’s sweetened lime juice

Add lemongrass and cloves to vodka; infuse overnight.
Fill a cocktail shaker with ice. Pour equal amounts of infused vodka and sweetened lime juice over ice and shake vigorously. Pour into chilled martini glasses.