After a week off for the Jazz and Rib Fest, the Goodale Park Music Series returned in fine form on August 1st, with Yumbambe providing music and the fine folks at Taco Trucks Columbus hosting the potluck portion of the event.
We got there a little bit late because the dish I made took a little longer to grill than I estimated – we ended up not getting there until around 12:30 or so – but the primary dish I brought – Yucatan-Marinated Chicken and Shrimp with Grilled Peach Salsa – disappeared in like 5 minutes flat.
Yucatan-Marinated Chicken and Shrimp
recipe modified from Bobby Flay
18 boneless skinless chicken thighs
2 lbs. peeled and deveined 16/20 shrimp
1/2 cup fresh orange juice
1/2 cup fresh lime juice
4 tablespoons fresh lemon juice
1/2 cup chili powder
1 teaspoon cayenne pepper
2 teaspoon black pepper
1 teaspoon salt
1/2 cup olive oil
To make marinade, in a food processor or blender, combine all ingredients except the olive oil and process for 30 seconds. With motor running, add the oil through the feed tube and process until emulsified. Divide the marinade between two zip-lock plastic bags, and place shrimp in one bag, chicken in the other and toss to make sure marinade is evenly covering chicken and shrimp. Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler. Rub grill grates with oil. Thread 2 shrimp on a wooden skewer (that has been soaked in water while shrimp was marinating). Do not skewer chicken. Grill chicken and shrimp until done. Serve atop peach salsa (recipe below).
Grilled Peach Salsa
4 peaches, cut in half, pit removed (skin left on)
2 tablespoons olive oil, divided
3 tablespoons finely chopped red onion
1 small jalapeno, seed removed and finely chopped
2 tablespoons balsamic vinegar
1/4 cup coarsely chopped cilantro
salt and freshly ground pepper
Prepare a grill or preheat the broiler.
Brush the side of the peaches w/ 1 tablespoon of the olive oil. Place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.
Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil – season w/ salt and pepper.
Let sit at room temperature for 30 minutes before serving.
There were some interesting variations on the theme – my husband was especially fond of this Tex Mex Tabouli.
And of course, someone made the requisite taco salad.
Nothing says summer quite like a sweet corn salad, and with Latin influences, it was quite delicious.
Unfortunately, I didn’t get a chance to try these beans, but they looked great…
There were some chicken tamales there, which was even better topped with some of this tomatillo avocado salsa.
Taco Nazo donated a couple of delicious cakes in the shape of their taco truck.
This Sunday is the last show of the season, with the eclectic stylings of Flypaper. I’m hosting this week’s potluck, which starts at noon at the gazebo at Goodale Park. Music will start at 12:30. The potluck theme is eclectic, so bring whatever you’d like, whether it’s your favorite dish, something that’s inspired you at the farmers market – no need to be constrained by themes or labels. I’ll be bringing Puerto Rican roast pork, and rice with pigeon peas. And maybe a couple other things, too. Make sure to bring your own plates or utensils and something to keep yourself hydrated. See you there!