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
Tuesday, August 17, 2010
Monday, August 2, 2010
Confetti Couscous
Ingredients:
1 box plain couscous
1 bottle Garlic Expressions Marinade (available at Dierberg's)
1/2 cup chopped yellow, red, orange peppers
3 tablespoons chopped green onions (or to taste)
ground pepper to taste
Chopped basil to garnish
Dump dry couscous in bowl. Dump bottle of Garlic Expressions over couscous. Cover and refrigerate overnight, stirring a few times when you remember. Next day stir in peppers and season with ground pepper. Garnish with chopped basil before serving.
Contributed by Granny.
1 box plain couscous
1 bottle Garlic Expressions Marinade (available at Dierberg's)
1/2 cup chopped yellow, red, orange peppers
3 tablespoons chopped green onions (or to taste)
ground pepper to taste
Chopped basil to garnish
Dump dry couscous in bowl. Dump bottle of Garlic Expressions over couscous. Cover and refrigerate overnight, stirring a few times when you remember. Next day stir in peppers and season with ground pepper. Garnish with chopped basil before serving.
Contributed by Granny.
Monday, July 19, 2010
Brown Sugar Bourbon Peach Sauce
Ingredients:
3 to 4Tbs. bourbon
3 Tbs. dark brown sugar
1Tbs. butter
1Tbs. lemon juice
1 tsp. vanilla
Pinch of salt
2 large or 3 small peaches,peeled,pitted and sliced
Ingredients:
Combine all ingredients except peaches in a medium pan over medium-low heat. Stir until brown sugar dissolves. Add peaches and simmer. Serve over vanilla ice cream or frozen yogurt.
3 to 4Tbs. bourbon
3 Tbs. dark brown sugar
1Tbs. butter
1Tbs. lemon juice
1 tsp. vanilla
Pinch of salt
2 large or 3 small peaches,peeled,pitted and sliced
Ingredients:
Combine all ingredients except peaches in a medium pan over medium-low heat. Stir until brown sugar dissolves. Add peaches and simmer. Serve over vanilla ice cream or frozen yogurt.
Pasta Ponza
Ingredients:
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh basil
Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped basil and serve immediately.
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh basil
Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped basil and serve immediately.
Saturday, July 10, 2010
Coconut Rice
1 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk (I use Light Coconut Milk - available at Trader Joe's)
1/2 cup sweetened cream of coconut (this is in the baking aisle at your large grocer)
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted coconut
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, sprinkle with mint and toasted coconut.
Note: I always toast extra coconut and store in air tight container. Sprinkle extra on mango sorbet for dessert with this meal.
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk (I use Light Coconut Milk - available at Trader Joe's)
1/2 cup sweetened cream of coconut (this is in the baking aisle at your large grocer)
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted coconut
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.
Remove from the heat and let sit 10 minutes. Fluff with a fork, sprinkle with mint and toasted coconut.
Note: I always toast extra coconut and store in air tight container. Sprinkle extra on mango sorbet for dessert with this meal.
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.
Grilled Plantains with Spicy Brown Sugar Glaze
Ingredients:
4 very ripe plantains (as ripe as you can find), peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
1/4 teaspoon red pepper
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
Directions:
Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.
4 very ripe plantains (as ripe as you can find), peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
1/4 teaspoon red pepper
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
Directions:
Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.
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