This Tuesday’s Dinner And A Movie features Phish’s August 12, 2015 show from The Mann Center in Philadelphia, PA. The full show will play this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.
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This week, Trey heads to the grill for Grilled Chicken and Sweet Potato with Salsa Verde and Green Bean Salad (portobello mushrooms make for a good vegetarian alternative). Trey notes, “Summer’s here, and in my mind’s eye I imagine what it would be like to leave Rubber Jungle, go outside and grill. Wow! That would be the second most amazing thing I could imagine right now, second only to playing a summer Phish tour. Oh well, since we can’t do that, let’s grill!” Thanks to Phish’s tour chef Jim Hamilton for the recipes.
Grilled Chicken and Sweet Potato with Salsa Verde and Green Bean Salad
4 free range chicken breasts (or substitute 4 large portobello mushrooms)
3 sweet potatoes
1 lb picked and cleaned green beans
2/3 cup sliced almonds
1/2 cup extra virgin olive oil
2.5 tablespoons vinegar (white balsamic, red wine, or sherry)
1 t dijon mustard
1 t honey
1 t salt
Pinch of black pepper
1 t chopped fresh thyme
2 ripe avocados
1/4 cup of strained capers
1/4 cup chopped cilantro
1/2 cup chopped parsley
3 juiced limes
1 tablespoon salt
Pinch of black pepper
1 tablespoon olive oil
The first step here is to make the vinaigrette at least a few hours before dinner so the chicken can marinade. In a medium sized bowl add mustard, vinegar, salt, pepper, thyme and honey and whisk until homogenized. Then continue whisking as you slowly drizzle in olive oil. Next in a bowl or ziplock bag place your chicken breasts (or portobellos) and add 1/2 the vinaigrette, save the other half for the green bean salad. Let marinade for 2-4 hours.
For the salsa verde, in a bowl, we add pitted and diced avocado, diced and deseeded 1/2 cucumber, chopped parsley, chopped cilantro, capers, lime juice, salt and pepper and olive oil. Gently mix together so as the avocados do not get smashed.
Now we can make our green bean salad. For best color, blanch your green beans (roasting and cooling is also ok). Cut green beans in 1/2 and add to a pot of already boiling water. Allow to cook for 2-3 minutes or until just softened. Remove from boiling pot and place immediately in iced water to shock. Drain well and put them in a large mixing bowl. Lightly toast your sliced almonds, cool and also add to bowl of green beans along with remaining vinaigrette and the juice of a 1/2 lemon. Salt and pepper to taste.
Now for the grillin’! Ladies and gentlemen, start your grills — charcoal or propane. Wash sweet potatoes and slice into 1/2 inch rounds or oblongs (peeled or skin on). On a plate lightly coat with olive oil and a pinch of salt. We can now head out to the grill and place our chicken breasts on. Cooking time will depend on various heats of the grill and size of the chicken breast. Cook chicken for roughly 5-8 minutes on each side spinning halfway through each side for lovely latticed grill marks. Use a probe thermometer if you like to make sure you reach an internal temperature of at least 165 degrees F.
Grill sweet potatoes roughly 5 minutes on each side or until soft. Now everything is ready to plate. I like to slice and fan the chicken over the sweet potatoes and put a healthy dollop of salsa verde right on top with the green bean salad on the side.