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Gourmet Chef Recipes - January 19, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Grilling with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Grilled Chicken Dijon
 
 
 
Ingredients -
 

4 chicken breast halves

Marinade:
1/4 cup Dijon Mustard
1/4 cup Old Style Mustard with seeds
1/4 cup Hot German Mustard
1/4 cup White Wine Vinegar
1/4 cup Extra Virgin Olive Oil
4 packets Equal or Sweet 'N Low
Juice of 1/2 Lemon
1 Shallot, sliced (or 1/2 onion)
Coarsely Ground Black Pepper
 
Preparation:
 

Wash and pat dry chicken breasts. Mix marinade ingredients until well blended. Marinate chicken breasts at least 3 hours before grilling.

Grill over medium-hot to red-hot coals for 6 to 7 minutes per side. Lightly warm some of the remaining marinade to serve as a sauce over the chicken.
 
 

Grilled Sweet Corn With Chili Lime Butter
 
 
 
Ingredients -
 

4 Ears of Corn

Chili Lime Butter:
1 stick of Sweet Butter, softened
zest of 1 Lime
zest of 1 Lemon
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Chili Powder
pinch of Cayenne Pepper
 
Preparation:
 

Place softened butter in a bowl, add the rest of the ingredients, except corn and mix until incorporated. Peel and clean corn.

Place cobs on a gas grill or barbecue, with fire burned down to white coals, turning corn frequently. Cook until nicely browned.

Slather hot grilled corn with chili lime butter and serve immediately.

 
 

Island Style Mango Dessert
 
 
 
Ingredients -
 

2 cup Flour
2 cup Sugar
3 sticks Butter
1 (8 ounces) package Cream Cheese, softened
1 (8 ounces) container Frozen Whipped Topping, thawed
1 teaspoon Vanilla
2 envelopes Unflavored Gelatin
1 cup Cold Water
1 cup Boiling Water
1/4 cup Lemon Juice
5 cups diced Mangoes
 
Preparation:
 

Preheat oven to 350 degrees. In a bowl combine flour and 1/2 cup of the sugar. Cut in butter. Press evenly into 13"x9"x2" pan. Bake for approximately 25 minutes or until crust is golden brown. Let cool in refrigerator. Beat cream cheese with 1/2 cup sugar, fold in whipped topping and vanilla. Spread over cooled crust, chill until firm. Soften gelatin in water, add boiling water and remaining 1 cup of sugar, stir until gelatin dissolves. Stir in lemon juice and mangoes. Let cool. When cooled, carefully spoon over the cream cheese layer. Chill until firm, then cut into serving pieces.