After grilling, take the peppers off the grill and place them in a covered bowl for 10 mins., to steam. Peel, de-seed and julienne when cool. Cut corn of the cob. Set all ingredients aside.
1 lb. new potatoes, washed and quartered lengthwise
Drizzle potatoes with olive oil and fresh cracked pepper and salt. Oil preheated skillet on grill and add potatoes, check after 10 minutes and turn if needed.
While potatoes are cooking, pull chicken out of marinade and salt and pepper. Then begin grilling, on medium heat, about 10-12 minutes per side, skin side down first. Potatoes and chicken should be flipped at about the same time, and done at the same time. To make sure chicken is done, take its temperature at the thickest part of the the bird. It should be removed from heat at 155-160 degrees. Rest the meat for 5 minutes.
While your potatoes and chicken cook finish your succotash.
In olive oil, sauté:
1 onion, diced
2 cloves of garlic, minced
a handful of fresh shell beans/peas — favas, garbanzos or lima (n.b.: “If you where lucky enough to find at market, otherwise skip.”)
After 5 minutes, add corn, peppers, beans and:
2 T. Mascarpone cheese
Cook until all vegetables are hot and the cheese has melted and coated the veggies. Adjust seasoning with salt and pepper if necessary.
On a very large platter arrange the potatoes neatly on the outside perimeter. Put your chicken in the center and smother with succotash.
+++
Pan-Roasted Halibut, Sweet Corn Succotash, Herb Broth
Recipe by Jeremy Kolakowski, chef of Rock and Rye Tavern, 215 Huguenot Street, New Paltz. 255-7888, www.rockandrye.com.
Serves 4
4 halibut steaks, 6 oz. each
2 ears corn on cob, roasted, cut off cob
1 red bell pepper, small dice
½ cup white beans, cooked
½ small yellow onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1 T. shallot, minced
1 T. garlic, minced
1 t. parsley, minced
1 t. tarragon, minced
1 t. chive, minced
½ cup white wine
1 cup chicken stock
4 T. butter
