theme: Grill

Prep Time: 20 min (it took me more than that)
Level: Easy (but time consuming)
Serves:
4 servings
Ingredients
• 1/4 cup rice wine vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chipotle pepper puree
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground pepper
• 1/2 head Napa cabbage, shredded
• 1/2 head romaine lettuce, shredded
• 2 carrots, shredded
• 1/4 pound snow peas, julienned
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/4 cup thinly sliced green onion
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh mint leaves
• Chili oil, optional
• Grilled lime halves, for garnish
Directions
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

6 tablespoons unsalted butter
½ cup finely diced red onion
4 cloves garlic, finely chopped
1 1/3 cups whole milk
4 large eggs
½ cup red bell pepper, finely diced
2 jalapeno peppers, finely diced
½ cup fresh or frozen corn kernels, thawed
2 tablespoons finely chopped cilantro leaves
2 tablespoons honey
1 cup blue cornmeal
1 cup yellow cornmeal
1 1/3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
4 teaspoons salt

1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 12 slot
muffin pan with non-stick vegetable spray.
2. In a small saucepan over medium heat, melt the butter, add the onions and garlic and cook until soft. Remove from the heat and let cool slightly. Divide the mixture evenly among two large bowls.
3. In a large mixing bowl, whisk together the milk, eggs, honey, bell pepper, jalapeno, corn, cilantro and honey. Pour the mixture into a measuring cup and add half of the mixture to each of the large bowls containing the onion mixture.
4. Put the blue cornmeal and yellow cornmeal in two separate bowls. To each bowl, add 2/3 cup flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda and 2 teaspoons salt. Mix each cornmeal mixture into a bowl with the liquid mixture.
5. Pour an equal amount of each batter side by side into each muffin cup and bake for about 16 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs on it. Let the muffins cool in the pan for 5 minutes and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated.