If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Cooking liv, Import	1	Servings

INGREDIENTS

4		Chicken breasts halves with wings attached
		Salt and freshly ground black pepper
1	sm	Can chipotle chilies in adobo sauce
		Quick-cooking grits or white ground hominy
5	tb	Unsalted butter, (up to 6)
3		Husked ears of corn, (up to 4)
2	tb	Minced garlic
1	c	Prepared mayonnaise
2	tb	Milk, (up to 3)
		Cilantro for garnish

INSTRUCTIONS

Preheat grill or grill pan.
Using a sharp knife remove the tip and first joint of the wing of each
chicken breast leaving the second joint still attached to the breast.
Season each breast with salt and pepper. In a blender puree the chipotle
chilies and adobo sauce until smooth. Brush the breasts with the chipotle
puree reserving the remaining puree for later. Grill the chicken until
cooked through and keep warm. Chicken can be finished in a 450 degree oven
if necessary.
Cook enough grits to yield four cups according to package directions using
1/2 milk and 1/2 water for the liquid amount. Season cooked grits with salt
and pepper and stir in 2 tablespoons butter.
Brush corn with remaining butter and grill until browned, about 5 to 8
minutes, rotating the ears occasionally. Cut grilled ears crosswise into
1-inch medallions. In a saute pan melt remaining butter with minced garlic.
Add the corn medallions and toss to coat for about 30 seconds.
In a small bowl whisk together mayonnaise, milk and the reserved chipotle
puree to taste.
Arrange grilled chicken, grits and corn on serving plate. Garnish with
cilantro leaves and drizzle of chipotle mayonnaise sauce.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

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