I've come up with another new recipe. I'm calling this one Summer Chicken. It's pretty light and refreshing, just what you want in the summer. Eating this dish automatically knocks the humidity down 10 points.
- Put 2 cups of chopped watermelon in a medium-sized bowl. Get those seeds out of there! God, what's wrong with you?
- Halve two peaches, remove the pit and brush all over with oil. Put on a hot grill until nicely browned, about 3-5 minutes per side.
- Let the peaches cool a bit, then chop 'em up and add to the watermelon.
- Add about 4 tablespoons of chopped mint and 4 tablespoons of chopped cilantro, then stir it all up. You could substitute basil for cilantro if you like Italian people better than Mexicans. Personally, for me it's a draw. They're basically the same. Catholic, chubby and swarthy.
- Grill two chicken breasts in your own personal style. If you're a simpleton, salt, pepper and olive oil. If you're more exotic, maybe some chili powder or a citrus marinade.
- Put the grilled chicken on a bed of rice and then top with the fruit. You could also skip the rice and take this dish to taco town.
- Drizzle the whole thing with some creme fraiche. If you can't find creme fraiche at the grocery store, you are a bad shopper. But if my pull yourself up by your bootstraps advice there doesn't help you find it, you can always cheat some creme fraiche with sour cream and milk. Just mix the two together until it will pour without being too runny. I'm sure there's a French for that state of solidity, but damn if I know it.
This dish will not revolutionize the culinary landscape. If you switched out chicken for snapper or some white fish, it's basically a 1988 Miami-style hotel dish. But whatever. It's good and refreshing and nice for summer.