BBQ Tacos with Roasted Pepper Relish

These tacos are an homage to some we had this past weekend at my brother-in-laws house.  Smoky BBQ chicken with sweet grilled pineapple is an amazing combination.  The sweet balances the salty smoke for a taste bud explosion.

Here's what you'll need:
4 boneless, skinless chicken breasts
salt and pepper
1/2 c BBQ sauce (I used mesquite smoked)
1/2 fresh pineapple
1 red bell pepper
1 c corn (I used left-over)
1/2 c chopped tomatoes
1/4 c cilantro leaves
juice of 1 lime
salt and pepper
flour tortillas, to serve
shredded cheddar, to serve
sour cream, to serve

Season the chicken breasts with salt and pepper.  Cook on a hot grill 3-4 minutes, until it easily releases from the grate.  Turn over and spread with half of the BBQ sauce.   Cook 3-4 minutes on opposite side (depending on size) or until juices run clear.  Spread with remaining BBQ sauce.  Flip once more, and cook just long enough to caramelize the BBQ sauce.

Remove to a plate.  Cover with foil and set aside.  Thinly slice the chicken.

Cut the pineapple into 6-8 spears.  Arrange on a medium-high grill.  Cook just until it easily loosens from the grate.

Turn.  Cook 2-3 minutes more.  You still want the pineapple to be firm, but have a smoky taste.

Remove and coarsely chop.  Set aside.

Place the whole bell pepper on the grill.  When it begins to blister, turn it over.  When the whole pepper has blistered, remove to a bowl.  Cover with plastic wrap and let rest 5 minutes.

With hands or a paper towel, remove most of the charred bits and the seeds from the pepper.

Coarsely chop the pepper.

Now, assemble the relish.

Combine the corn, pepper, tomatoes, cilantro and lime juice in a bowl.  Season with salt and pepper.  Stir well.

To serve, spread a warm tortilla with sour cream.  Top with cheese, chicken, pineapple and relish.

Serves 3-4.

Enjoy!

Chicken Corn Chowder

Nothing beats a thick, creamy chowder on a blustery day.  This chicken and corn version is pretty quick, and really delicious.  You can even make the stock ahead of time and freeze it, which will speed up the prep even more.

Here's what you'll need:
2 chicken breasts, on the bone
3 carrots, quartered
1 onion, quartered
3 celery ribs, quartered
2 cloves garlic, chopped
3 sprigs fresh thyme
1 bay leaf
8 c water
1 tsp salt
1/2 tsp pepper
3 large potatoes, diced
1 bag frozen corn
1/2 c flour
1/3 - 1/2 c water
1/2 c half & half
salt and pepper, to taste

In a large pot, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, water, salt and pepper.

Bring to a boil.  Reduce to simmer and cook until the chicken is cooked through, about 30-40 minutes.

Transfer chicken to a plate.  Pour the broth through a colander put over a bowl.  This will separate the vegetables and aromatics from the broth, while keeping the broth.

Return the broth to the pot.  Add enough water to measure 8 cups.

Add the potatoes and cook 5 minutes.

Add the corn.  Return to boil, then cook until potatoes are tender.

In a small bowl combine the flour with enough water to make a smooth slurry.

Stir the slurry into the soup, stirring well so that it thickens the sauce without forming little dough balls.
Add the half & half.

Heat through. Adjust the seasonings with salt and pepper.  Serves 6.

Enjoy!

Corn on the Cob

Nothing says "summertime" like corn on the cob.  Fortunately, I live in a place where the corn is sweet and readily available, but there is no reason you can't get corn from the grocery store and have it taste delicious. This summer I have heard so many people complain about their corn not being good.  Sometimes, I have bought corn from the same place, and it's been fantastic.  So, that leads me to wonder if technique might be the issue.

I generally cook corn in one of two ways: boiled in a pot, or roasted on the grill.  Let's go through both of them.  Start by picking corn this fresh and the husk tightly closed.  Remove the husks and the silk (hair). Running it under cold water and using a vegetable brush will help remove the last clinging pieces.

First. let's go through boiling.  Place the corn in a pot large enough to allow it to be submerged in water.

Fill the pot with water and add 1 Tablespoon of SUGAR.  I know, the common belief is to add salt, but salt will actually toughen the kernels while the corn cooks.  The sugar helps bring out the natural sweetness.

Bring to a boil.  Boil for 2 minutes.  Cover the pot with a lid, turn off the heat, and let sit for 10 minutes. Drain and eat.

To roast the corn, clean like you would for boiling it, except pat it dry with paper towels.  Preheat your grill to a medium heat.  I use a gas grill, so it heats up pretty quickly.  Place the corn on the grill.

The corn will begin to sizzle, and you'll start to smell it.  Turn the corn when it shows grill marks.

Continue turning the corn, every 2-3 minutes, until it roasted how you like it.

Roasted corn is delicious just like this, with salt and butter.  It also adds great flavor to salsas, chowders and salads.

Enjoy!