Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Flip breast once or twice.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Slice and serve hot or at room temperature
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, August 17, 2010
Saturday, July 10, 2010
Grilled Chicken and Pineapple Skewers with Mango Salsa
Ingredients:
2 packages Trader Joe's asado marinated chicken breasts, cut into cubes
1 fresh pineapple (I buy cored and sliced from Trader Joe's)
1 red pepper
12 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
Directions:
Heat grill. Skewer chicken, pineable and red peppers. I use 4 inch chicken cubes per skewer with a few pieces of pineable and pepper each. Grill. Serve with salsa over Coconut Rice.
Mango Salsa:
1 ripe mango, peeled, seeded, and diced (I get it at Trader Joe's already peeled and sliced)
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/3 cup rice wine vinegar
1 tablespoon Roses lime juice
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped mint leaves
1/8 teaspoon salt
Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
2 packages Trader Joe's asado marinated chicken breasts, cut into cubes
1 fresh pineapple (I buy cored and sliced from Trader Joe's)
1 red pepper
12 wooden skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
Directions:
Heat grill. Skewer chicken, pineable and red peppers. I use 4 inch chicken cubes per skewer with a few pieces of pineable and pepper each. Grill. Serve with salsa over Coconut Rice.
Mango Salsa:
1 ripe mango, peeled, seeded, and diced (I get it at Trader Joe's already peeled and sliced)
1/4 cup finely chopped poblano pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onions
1 1/2 teaspoons minced garlic
1/3 cup rice wine vinegar
1 tablespoon Roses lime juice
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon finely chopped mint leaves
1/8 teaspoon salt
Combine the mango, poblano, red bell pepper, onions, and garlic in a bowl and stir to combine. Add the vinegar, cilantro, and salt, and stir well. Adjust seasoning, to taste, and serve. The salsa can be made up to 4 hours in advance, and refrigerated, tightly covered.
Saturday, May 1, 2010
Chicken Spedini
Ingredients:
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
Saturday, April 10, 2010
Chicken with Forty Cloves of Garlic
Ingredients:
3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions:
Preheat oven to 350.
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
*** I double the sauce, pour half over the chicken and serve the other half on the side.
3 whole heads garlic, about 40 cloves (I use pre-peeled)
2 (3 1/2-pound) chickens, cut into eighths (I use pre-cut breasts and thighs)
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided (I used Madiera - brandy would work too)
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves (make sure it's fresh)
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Directions:
Preheat oven to 350.
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and bake in over for 30 minutes or until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac (or your substitute) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
*** I double the sauce, pour half over the chicken and serve the other half on the side.
Sunday, April 4, 2010
Grilled Lamb Skewers with Chickpea Puree and Mache
Ingredients:
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
Directions:
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)
Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.
Adapted from Tyler Florence recipe
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, cut into 1 inch cubes
1 bunch mache (sold in bags at Trader Joe's)
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows
Directions:
To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb cubes dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least overnight in refrigerator.
Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade, skewer and grill. (Adjust the time accordingly for other degrees of doneness.)
Meanwhile, toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress salad (just before serving) with about 3 tablespoons of the vinaigrette. Place the lamb skewers onto a serving board. To serve, spread the Lemony Chickpea Puree on the platter, arrange skewers on top of puree and scatter some greens on top. Serve additional puree and mache alongside.
Lemony Chickpea Puree:
1 cup dried chickpeas, soaked overnight (use medium-sized bowl, beans expand)
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
3 lemons, zested and juiced
2 cloves garlic, finely minced
1 tablespoon finely chopped parsley, for garnish
Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Garnish with a drizzle of olive oil and the parsley.
Adapted from Tyler Florence recipe
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