Sweet Olathe Corn Finally Arrives and Dinner Menu

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Photo by JeffreyW

How is it Thursday already?

It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.

Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.

I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like chicken mac ‘n cheese.

We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.

Freddy's Funnel Cake Sundae

Freddy’s Funnel Cake Sundae

Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.

In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.

On the board tonight:

  1. Fruit Juice Marinated Chicken Breasts
  2. Corn on the Cob (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  3. Grilled Potatoes
  4. Ambrosia

Fruit Juice Marinated Chicken Breasts

  • 4 chicken boneless breasts
  • ½ cup grape or cranberry juice
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic
  • zip lock bag

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight. Grill (or roast in the oven at 375° in a large baking dish). 15 minutes each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for rest of cooking time.

To make ahead, add chicken and marinade ingredients together and freeze. Pull out and thaw in the refrigerator the night before.

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper
  • foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.

Shopping List:

  • 4 chicken breasts
  • 4 oz grape or cranberry juice
  • 4 oz soy sauce
  • 4 oz wine (non-alcoholic is ok)
  • 4 large potatoes
  • 1 medium onion, sliced
  • 4 ears of corn
  • 8 oz fresh pineapple
  • 2 bananas
  • 2 oranges
  • 2 cups grapes
  • 2 oz shredded coconut
  • 4 oz ginger ale

Also: crushed garlic, butter, parsley, chives

 

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  1. Pingback: Friday Recipe Exchange: Grilled Herb Steak Tacos | What's 4 Dinner Solutions

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