Dinner for Five
A gathering of friends, an impromptu cooking frenzy. Last night Mandy suggested trying Bittman's Chocolate Tofu Pudding recipe from Wednesday's Times, which came out more like mousse. I may have overblended it, but whatever, it was spicy and yummy. This Minimalist decadence topped off a meal lemon zest and garlic chicken with mango basil (from my window!) salsa, asparagus, potato/portobello pancakes, and leftover Brazilian beef, beans, and rice. Were we ever full...and I think it ended up making people a little crazy. I'll leave it at that.
Lemon Zest & Garlic Chicken with Mango Basil Salsa
for the chicken
•zest of 1 lemon
•2 cloves of garlic, crushed or minced
•2 tbsp. olive oil
•1/4 tsp. salt
•1 lb chicken breast, thinly sliced
Combine lemon zest, garlic, olive oil, and salt in a bowl. Add chicken, coat well, cover, and marinate for at least two hours. Grill (a cast-iron grill pan works well for this, too).
for the Mango Basil Salsa
•2 mangoes, peeled, pitted, and chopped
•1 cup basil leaves, sliced thinly or minced
•2 scallions, chopped
•juice of 1/2 lemon
•hot pepper or sauce (optional)
Combine everything in a bowl. Serve with the Lemon Zest & Garlic Chicken.