WOW! it is HOT here in Dallas today. But I still want to Grill, silly right….LOL! I have invited a friend over before we head out to the "Jazz Under the Stars", again silly I know but it is always so much fun! Tonight I will rely on an old stand by for the chicken marinade, "ALLEGRO, Hot & Spicy". It is available in almost any market, they make other flavors as well but for todays meal this is the one of choice. To start off I will need a couple of Boneless Chicken Breast, these will be washed off and put in a zip-lock bag with 1/4 cup of the Marinade. I like to let it hold in the fridge for about 4 hours.www.allegromarinade.com
Second I will need a head of "Radicchio", its that small little red cabbage looking thing at the grocery. This is a fantastic veggie! Very versatile, today we will separate the leaves, wash them well and wrap in a paper towel and place back in the fridge. Later they will hit the grill as well and be tossed in a Orange Vinaigrette, garnished with a few slices of fresh strawberry and some Fresh Basil leaves. Next I will clean and core a Fresh Pineapple, then make slices of the fruit about 1" thick, When the chicken is about half way done I will place 4 slices on the grill as well, being sure to mark well on both sides!
Our starch for the meal is a tasty Black Rice with Coconut and Ginger. This dish is so simple to make and people are always complimenting me on it! On the plate it will have a creamy texture which lends well to the chicken and grilled radicchio. Be sure to use COCONUT MILK, not coconut water. It will have some chopped Almonds and some Toasted Coconut added to it just before it is served. reserve a bit of the coconut almond mix to sprinkle on top as a garnish.
This is a beautiful plate if you make it so; the colors are vibrant, and it is so tasty! Sometimes if I prepare this for a dinner party I am catering I garnish the plates with an Orchid bloom….just to show out…LOL! Tonight I will serve a **Pinot Gris as our wine and since we will be out at an event after dinner I will forgo dessert. Perhaps we will drop by for a frozen Yogurt later before returning home. Sounds like a plan!
- Spicy Grilled Chicken Breast:
2 boneless Chicken Breast, marinated in 1/4 cup Allegro, Hot & Spicy Marinade
2.Orange Vinaigrette for Grilled Radicchio
Juice of 1 Valencia Orange [blood orange makes a beautiful dressing as well], about 1/3 cup
1/4 cup Orange Marmalade
1 tsp. Dijon mustard
2 tsp granulated sugar
1/2 tsp salt & pepper to taste…..Radicchio is very spicy so use the pepper sparingly
2 Tbs Champagne vinegar
1 clove garlic minced very well
1/8 tsp nutmeg
Mix ingredients well be sure all sugar is dissolved, whisk in about 4-Tbs Grapeseed oil [or Virgin Olive Oil] I am a huge fan of the oils offered by "Sadaf".www.sadaf.com
Toss Radicchio leaves in 1/4 of the vinaigrette, and after chicken and pineapple are removed from grill to rest, Grill Radicchio leaves for 1 minute covered till tender crisp. Toss with reserved CHILLED vinaigrette just before serving. Garnish with a few Fresh Strawberry slices and 3 or 4 Fresh Basil leaves. I also sometimes use Fresh Peach slices, or Raspberries.
3. Coconut Ginger Black Rice:
In a 2 qt sauce pan bring 2 1/2 cups water to a boil with a pinch of salt
next add 1 cup Black Rice [ you may need to get this at an Asian store], boil uncovered on medium heat for 20 minutes, watch it close as this rice has alot of starch and may boil over. Drain and rinse with warm water, return to pan.
Add 3/4 can Coconut Milk, 1 tsp minced Fresh Ginger, 1 tsp fresh Garlic, 1/2 tsp Salt continue cooking on lower heat for 20 minutes uncovered, . The rice will be wet it is perfect! Add 3/4 of the *Coconut and Almond mix to the Rice.
* For the Coconut and Almond mix you will need 12 Almonds chopped, and 1 cup Shredded Coconut. Place it on a baking sheet and toast under the broiler…..watch it! It Toast Fast! Use the reserve to garnish the top if the rice after you plate the food. Chicken should be sliced and arranged over the Grilled pineapple. Radicchio is served on the same plate as a veggie/ salad side.
** Pinot Gri, is a light semisweet white wine that lends it self very nicely to spicy foods. The one I will serve tonight is from "King Estate". Get ready this wine will make this menu POP!www.kingestate.com
