Preparation
Step 1
Nobody balances sweet and heat better than our friends to the south, and this menu is a perfect example. You'll probably want to make extra guac, since the grilled sweet potatoes cry out for dunking, too.
Appetizer: Grilled jicama with corn guacamole
Peel and slice a jicama and grill it over a high flame along with two ears of corn. When the jicama has browned, cut it into big sticks and sprinkle with chili powder, salt, and a squeeze of lime. Cut the kernels from the cobs. Mash a few avocados in with the corn, a chopped tomato, a chopped small red onion, salt, and pepper. Serve with the jicama.
Main: Chicken escabèche
Cook a dozen chicken thighs on the cool side of the grill with the lid down for about 30 minutes. Whisk together 1/2 cup of olive oil, 1/4 cup of sherry vinegar, 1/4 cup of red wine, fresh oregano, minced garlic, and salt and pepper. When the meat is almost done, brown it over the hot part of the grill. Combine it in a large baking dish with the marinade. Cool on the counter, turning once or twice.
Side: Grilled spicy sweet-potato planks
Peel a few sweet potatoes, cut them lengthwise into planks, and toss them with olive oil, salt, and pepper. Grill over moderate heat until both sides are browned and the potatoes are soft. While still hot, sprinkle with ground cumin and ancho chili powder and serve.
Dessert: Rice pudding with grilled pineapple
In a 3-quart baking dish or saucepan, combine 1/3 cup of rice, 1/2 cup of sugar, a quart of milk, and a pinch of salt. Bake at 300*F, stirring every 30 minutes, for 11/2 to 2 hours. The pudding is ready when the rice is tender and the mixture is thick. Grill thick slices of pineapple until they're charred. Serve with the pudding, warm or cold.