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BUFFALO CHICKEN KEBABS GRILLED POTATOES WITH PEACH AND BERRY
WITH CORN ON THE COB BLUE CHEESE DRESSING COBBLER
ACTIVE: 50 min l TOTAL: 50 min l SERVES: 8 Cook 2½ pounds small red potatoes in ACTIVE: 25 min l TOTAL: 1 hr 45 min
simmering water until just tender, about SERVES: 8 to 10
8 ears of corn (husks on) 20 minutes. Drain and pat dry, then toss
1½ sticks (12 tablespoons) unsalted with 2 tablespoons olive oil and 1 tablespoon FOR THE BISCUITS
butter kosher salt. Put the potatoes in a grilling 6 tablespoons cold unsalted butter, cut
¾ cup hot sauce (such as Frank’s RedHot) basket (or on a wire rack set on the grill into small pieces, plus more for the dish
1 teaspoon celery seeds grates); grill over medium-high heat, 1½ cups all-purpose flour,
2 large bell peppers (red, yellow and/or turning often, until golden and crisp, about plus more for dusting
orange), cut into 2-inch pieces 10 minutes. Meanwhile, whisk ½ cup each ⅓ cup granulated sugar
1 bunch scallions (white and light green sour cream and crumbled blue cheese with 1 teaspoon baking powder
parts only), cut into 2-inch pieces ⅓ cup buttermilk; season with salt and ¼ teaspoon ground nutmeg
3 pounds skinless, boneless chicken pepper. Transfer the potatoes to a bowl; top ¼ teaspoon salt
thighs, cut into 1½-inch pieces with the dressing, thinly sliced celery and ½ cup heavy cream,
Kosher salt and freshly ground pepper carrot, celery leaves and more blue cheese. plus more for brushing
Vegetable oil, for the grill Coarse sugar, for sprinkling

1. Soak 8 wooden skewers in water FOR THE FILLING
15 to 20 minutes to prevent them from 3 pounds peaches (about 9 medium),
scorching on the grill. Pull back the corn pitted and sliced ¼ inch thick
husks about halfway and remove the silk. ⅔ cup granulated sugar
Pull the husks back to cover the kernels. ¼ cup cornstarch
2. Preheat a grill to high. Meanwhile, Grated zest and juice of ½ orange
melt the butter with the hot sauce and 1 teaspoon pure vanilla extract
celery seeds in a small saucepan over 1 6-ounce container raspberries
medium heat, whisking. Set aside. 1 6-ounce container blueberries
3. Thread the bell peppers, scallions and
chicken, alternating, onto the skewers. 1. Preheat the oven to 350˚. Butter a
Season with salt and pepper. 9-by-13-inch baking dish. Make the biscuits:
4. Brush the grill grates generously with Whisk the flour, granulated sugar, baking
vegetable oil. Grill the corn and kebabs, powder, nutmeg and salt in a medium bowl.
turning often, until the corn husks are Add the butter and work it in with your
charred and the chicken is just cooked fingers until it is in pea-size pieces. Stir
through, 15 to 20 minutes. Transfer the corn in the heavy cream until the mixture just
to a platter. Brush the kebabs with some SUMMER SQUASH comes together into a shaggy dough.
of the spicy butter (add a little at a time to AND TOMATO SALAD Turn out onto a floured baking sheet and
avoid flare-ups). Continue grilling, turning, pat until ¼ inch thick; freeze until firm,
until the butter is sizzling, 2 more minutes. Combine 2 cups halved assorted about 10 minutes.
5. Transfer the kebabs to a platter and cherry tomatoes with ¼ cup each 2. Make the filling: Toss the peaches,
brush with a little more spicy butter. Serve white wine vinegar and olive oil, 1 sliced granulated sugar, cornstarch, orange zest
the kebabs and corn with the remaining shallot and 2 tablespoons each chopped and juice, and vanilla in a bowl until the
spicy butter. basil, mint and chives. Season with salt peaches are coated. Gently stir in the
and pepper and set aside. Thinly slice berries. Transfer to the prepared baking dish.
1 each medium zucchini and yellow squash 3. Cut out circles from the cold dough using
using a mandoline; spread out on a platter. 2½-inch cookie cutters. Arrange the circles
Top with the tomato mixture and let sit, on the fruit mixture; brush with heavy cream
30 minutes. Transfer to a bowl. and sprinkle with coarse sugar. Bake until
the biscuits are golden brown and the filling
is bubbling, 50 minutes to 1 hour. Transfer to
a rack and let cool.

160 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016