Succotash isn’t suffering in this menu: two of our chefs chose riffs on this traditional corn-and-shell-beans side dish. “The beauty of succotash is you can put nearly anything in it,” said Jessica Winchell, chef/owner of Global Palate Restaurant in West Park. “It’s kind of old-fashioned but, such an American staple. It just highlights all of summer.”
Grilled Herb Marinated Local Chicken Smothered with Charred Succotash and Skillet-Roasted New Potatoes
Recipe by Jessica Winchell, chef/owner of Global Palate Restaurant, 1746 Route 9W, West Park. 384-6590, www.globalpalaterestaurant.com.
Chef Winchell recommends starting this recipe the day before, with a trip to the local farmers’ market. She’s a fan of the chicken from Northwind Farms in Tivoli. “Also, marinate your chicken,” she says. Ideally, vegetables should come from your favorite farmer or a backyard garden.
1 whole chicken, quartered (n.b.: Save the livers for a pate and roast the extra bones to make stock or freeze them and make stock in the cooler months.)
¼ c. chopped fresh herbs: thyme, dill, oregano,
marjoram, savory, basil, cilantro, rosemary and/or chives (your family’s preference)
Zest of one lemon
¼ c. lemon juice
¼ c. good quality olive oil
2 cloves minced garlic
Fresh ground pepper to taste
Mix all ingredients together in a bowl and marinate overnight. The next day, preheat gas grill and put a 8-10-inch cast-iron skillet on one side to preheat. Grill the following vegetables dressed with olive oil, salt and pepper until slightly charred on the outside:
2-3 ears of corn on the cob, shucked
handful of green or wax beans
2 bell peppers
1 hot pepper (optional)
