Food Bytes with Chef Nicole
September 5, 2017
Hello Backstagers! This summer sure has kept us busy, but between the weddings, bridal showers and corporate events, we try to take time for ourselves as well. I enjoy time with family and friends, soaking up the sun and beautiful weather. I hope you’re also enjoying your summer!
A couple of our events were bridal showers, where we could transform the room into a quiet and quaint space for the ladies to get together, play games and eat some great food. They did variations of quiche that were similar to last month’s recipe. I hope some of you tried it out. Go ahead and get crazy with it. Start creating your own masterpiece. Keeping the timing and egg mixture, you can add what flavors you’re favoring at the time.
I am definitely not ready to let go of summer, so this month’s recipe will have a summer vibe with a touch of heartiness as well. Get your grills ready. We will do a roasted corn and red pepper couscous with grilled chicken and cilantro vinaigrette!
From the Kitchen of Chef Nicole:
For the Cilantro Vinaigrette: In food processor, blend: ½ bunch of cilantro 2/3 cup olive oil (or other oil if you prefer) 2 Tbsp. rice wine vinegar 2 Tbsp. white vinegar Zest and juice from one lime 1 tsp. sugar Salt and pepper For the Couscous: 2 cups pearl couscous (one of my preferences) 1 ear corn (grilled would add a touch more flavor) 1 red grilled or roasted red pepper (seeded and diced) 3 scallions Recommended seasonings: Chipotle, chili powder, oregano, white pepper, salt and cumin (for starters) Cook couscous according to instructions and chill, add in the vegetables and a bit of the cilantro vinaigrette. Season to taste. I like to marinate the chicken in a little of the vinaigrette ahead of time so the flavors go into the chicken. When marinating, add in a few additional seasonings for this recipe. See above for a few I recommend.