GRILLED CHICKEN CROSTINI WITH GOAT CHEESE AND CHORIZO SERVED WITH PERUVIAN PURPLE CORN SANGRIA
Our Date Night for Foodies: Gourmet Food & Cocktail Pairing Cooking Class this evening with one of our favorite long-time instructors, Executive Chef Andrew Lubatty of The Avenue Grill was a ton of fun. This is one of the delicious recipes we learned to make under Chef Andrew’s excellent tutelage. The weather is supposed to be fine this weekend; perfect for a little grilling and a lot of refreshing Sangria. Cheers!
Purple Corn Sangria
8 oz. dried purple corn
½ fresh pineapple
1 (3-inch) stick cinnamon
1 quart water
¼ cup sugar
½ bottle Cava
¼ cup pisco (Peruvian brandy)
ice, for serving
Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineappleflesh into small dice and reserve. Add cinnamon and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
Remove from heat and strain. You should end up with about 1 pint of liquid. Add sugar, stir, and allow to cool. Add wine, pisco, and diced pineapple. Serve over ice.
Grilled Chicken Crostini
1 lb. chicken breast, butterflied
1 Tbsp. minced garlic
2 lemons, zested
¼ cup olive oil
1 Tbsp. Cajun spice
½ lb. bulk chorizo, store made fresh
½ lb. goat cheese
¼ cup minced cilantro
1 pint cherry tomatoes, quartered
24 slices baguette, drizzled with olive oil and toasted
Marinate chicken in garlic, lemon, olive oil and spice.
Grill until cooked, rest and small dice.
Brown chorizo in pan and drain fat, add chicken, cheese and cilantro. Toss to melt.
Top slices of toasted baguette with chicken mixture and tomatoes; serve with Sangria.
Recipes provided by Executive Chef Ansdrew Lubatty of The Avenue Grill, Denver