rustic bread

Sweet on Corn- Grilled Chicken with Raw Corn & Grilled Bread Salad

23 Aug 2010
grilled chicken with raw corn salad

It's Day 2 in my week-long tribute to summer corn and I want to get to this recipe while corn is at its best. Because when corn is this fresh and seasonal it is so good you could it it raw. And sometimes I do.

In fact I have been known to gnaw on a raw ear of corn while still standing in the market. But that can be a bit inelegant. Especially when you are having that nice young couple down the street over for a poolside luncheon. I think in that instance I should be on my best behavior and actually remove the kernels from the cob and serve them on a plate. Because I may not mind having my dear old friends see me chomp away on an ear of raw corn, but the new kids on the block deserve a slower introduction to my wiley ways.

And I do mean kids. Have you noticed that adults are coming in younger and younger versions? Anyway they're new I wouldn't want them to get the wrong idea. It's not that I am uncouth or easily unlikeable, but young people are so impresionable, you know. I think I'll start them out with forks and napkins. Their parents would be proud of me.

That is why I am serving this corn raw, off the cob– and in a salad.  Raw corn, arugula and lemon balm from my garden served with a nicely grilled chicken breast, and chunks of toasty bread. Do you think the new neighbors will notice I took the kernels off the cobb? I hope they don't think I can't trust them knives. Although at what age is it appropriate to let children handle sharp objects... thirty... thirty-two?

Sippity Sup Continues »
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Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad

Grilled Chicken Breasts with Raw Corn Salad and Grilled Bread Croutons
By jgreghenry Published August 6, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 0 extra-virgin olive oil, as needed
  • 0 salt and pepper, as needed
  • 2 ears very fresh corn kernels, sliced from cob
  • 3 c arugula, packed
  • 1 c lemon balm leaves, packed
  • 2 t fresh thyme leaves
  • 4 sli rustic bread
  • 0.5 c good vinaigrette of you choice
  • 0 parmesan cheese to taste
  • 2 bone-in chicken breasts with skin, halved

Directions

Prepare the grill and let it burn down to medium-hot coals. Brush the chicken on both sides with olive oil and season with salt and pepper. Grill over the coals, skin side down, until well-browned. Move the breast to the edges of the grill, off direct heat, and cook covered, turning often until fully cooked about 12 minutes; depending on your grill heat. Brush the bread slices with olive oil and season with salt. Grill bread on both sides til golden brown. Remove from heat and tear into bite sized pieces. While the chicken continues to cook, assemble the salad. Combine corn kernels, arugula, lemon balm, thyme leaves and bread chunks in a bowl. Add the vinaigrette and a bit more salt and pepper. Toss well to combine. With a grater or vegetable peeler top the salad with Parmesan cheese. To serve, arrange the chicken breasts on plates and pile the salad alongside. It may be served warm or at room temperature.

Notes:

serves 4 Source: Inpired by Michael Chiarello

Chard Wrapped Grilled Mozzarella with Kalamata Olives

Chard Wrapped Grilled Mozzarella with Kalamata Olives
By jgreghenry Published June 14, 2010
Prep time: 15
Yield:1 ()

Ingredients:

  • 4 large whole outise leaves of swiss chard
  • 8 mozzarella sliced into 2-inch wide triangles, 1/2-inch thick
  • 8 kalamata olives, pitted and halved lengthwise
  • 8 pn dried oregano
  • 8 pn red pepper flakes
  • 0 salt, as needed
  • 0 olive oil, as needed
  • 4 sli rustic italian bread about 1/2-inch thick

Directions

Lay the chard leaves out in front of you. Using the tip of a sharp knife cut on either side of the center veins of all 4 leaves. Discard veins. You should have 8 segments of chard leaves approximately 8"x3". Put the leaves in a large heat proof bowl and cover them with boiling water. Let the leaves sit about 3 minutes then drain and dry them with paper towels. Take care to keep them intact. Lay a leaf out flat, shiny side down, on the surface in front of you. Place a slice of cheese at the wider end of the leaf. Top that with two halves of kalamata olives, a pinch of oregano, a pinch of red pepper flakes and a few grains of salt. The next step is just like folding a flag. Fold the leaf over the cheese creating and angle which becomes one side of a triangle. Alternate this fold left and right creating a tight little triangular bundle. Brush the triangle with olive oil on both sides and sprinkle with a bit more salt. Repeat with the remaining leaves and cheese. The triangles may be made ahead several hours and kept well covered in the refrigerator. Bring them to room temperature before continuing. To grill: Place the triangles onto an outdoor grill over indirect heat. Cook uncovered about 6 minutes, turning once. Make sure the cheese is completely melted by pressing on each one gently with your finger. While the triangles cook, lightly brush the bread slices with olive oil on both sides. Give one side a light sprinkle of salt. Place them on the grill and toast them on both sides directly over the coals (no flame). Remove them from the grill and cut them in half on an angle. To serve top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.

Notes:

makes 8 triangles and toasts