7.11.13 … I must be hungry … Grilled Lemonade Chicken …

Southern cooking, Southern chefs, The Market Place/Asheville NC, William Dissen, Ryan Smith, Empire State South/Atlanta GA, Staplehouse: 

Ryan Smith is the executive chef of Empire State South, which serves authentic, modern Southern dishes.

Though he’s originally from Pennsylvania, he has called Atlanta home for the last 10 years, and is a master of Southern cuisine.

He has worked at some of Atlanta’s best restaurants, and now plans to join the Staplehouse team at the end of 2013.

Stand Out Dish: Pork belly with burnt bread, carolina rice, swiss chard, beets, and candied mustard

via 12 Southern Chefs Who You Should Pay Attention To Instead Of Paula Deen | Business Insider Australia.

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Grilled Lemonade Chicken

Serves 4

4 boneless skinless chicken breasts

2 cups lemonade

¼ cup freshly chopped mixed herbs such as basil, mint, and parsley

2 cloves garlic, mashed into a paste

Coarse kosher salt and freshly ground black pepper

Place the chicken in a medium bowl. Add lemonade, herbs, and garlic. Season with salt and pepper. Cover and refrigerate to marinate for 30 minutes.

Meanwhile, prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.

Remove chicken from marinade; place on grill. Discard marinade. Cook, turning once or twice, until the meat is firm to the touch and the juices run clear when the chicken is pierced with the tip of a knife, about 10 minutes.

Summer Succotash

Serves 4 to 6

Succotash has many versions, but all contain corn and beans. If butterbeans are not available, I often substitute shelled edamame or black-eyed peas. Small farm stands, local and state farmer’s markets, and even the Whole Foods in my area usually carry shelled peas and butterbeans in the summer. They are both doubly precious—extremely delicious and fairly expensive, the result of the luxury of not having to shell your own.

1 1/2 cups shelled fresh butterbeans (about 1 1/2 pounds unshelled) or frozen butter beans

2 medium Yukon gold potatoes, diced

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 sweet onion, chopped

Scraped kernels from 4 ears fresh sweet corn (about 2 cups)

1 yellow squash, chopped

1 zucchini, chopped

1 cup grape, cherry, or teardrop tomatoes, halved

1/4 cup freshly chopped mixed herbs such as basil, oregano, and parsley

Coarse salt and freshly ground black pepper

To cook the beans, place them in a pot and cover with cold water. Bring to a boil over high heat and season the water with salt and pepper; decrease the heat to low. Simmer until tender, about 30 minutes for fresh beans, less for frozen. Drain well and set aside.

To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt. Bring to a boil over high heat, then decrease the heat to low and simmer until the potatoes are just tender, about 10 minutes. Drain in a colander and set aside. (You can also microwave the potatoes whole, then dice them. They simply need to be parcooked before being added to the succotash.)

In a large, heavy-bottomed skillet, heat the oil and the butter over high heat until the foam subsides. Add the drained potatoes and season with salt and pepper. Cook the potatoes, stirring infrequently, until nicely crusted, 5 to 7 minutes.

Add the onion, corn, squash, and zucchini and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butter beans and cook, stirring, until heated through. Add the tomatoes and fresh basil, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

Copyright © 2013 Virginia Willis Culinary Enterprises, Inc.

Photo credits – Lisa Ekus & Virginia Willis

Disclosure: My appearances at the Busch Gardens Food and Wine Festival are sponsored by the Coca-Cola Company. This post is not a requirement of our agreement and I am not additionally compensated for this post or any social media efforts publicizing this post.

via Busch Gardens F&W Festival: Grilled Lemonade Chicken & Summer Succotash «Virginia Willis Culinary Enterprises Virginia Willis Culinary Enterprises.

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