Cool meals for warm spring days
A few months ago I mentioned to a friend that I have this really
good burger recipe (it actually appeared in the Pinnacle last
summer so look for it at www.pinnaclenews.com) that swaps out some
of the ground beef for finely chopped portabella mushrooms,
Parmesan cheese and bread crumbs.
Cool meals for warm spring days
A few months ago I mentioned to a friend that I have this really good burger recipe (it actually appeared in the Pinnacle last summer so look for it at www.pinnaclenews.com) that swaps out some of the ground beef for finely chopped portabella mushrooms, Parmesan cheese and bread crumbs.
She said it sounded really good and I offered to print out the recipe for her. Instead, she said I should just invite her over and make them for her. So I did, and I asked over a few other friends as well.
I prepared a bruschetta appetizer that also appeared in the paper a few weeks ago, the burgers and tried out a new recipe that is just in time for Cinco de Mayo.
With all the tequilas on sale at the local grocery stores now is the time to experiment with a marinade that uses the liquor as its base. The thing about cooking with alcohol is that the flavors will concentrate, so think about something that will taste good with the flavor amplified instead of the cheapest bottle on the shelf. The same is true of using lime juice – fresh is better than anything made from concentrate.
The recipe I chose combines the flavors of tequila with lime juice, a citrus-infused champagne vinegar, cilantro and shallots as a marinade for skinless, boneless chicken breasts. It also includes a recipe for a dressing to drizzle on the cooked chicken that concentrates the cilantro and tequila flavors.
Though I am not a huge fan of the tequila flavor – blame it on shots of it in college – a friend said after a first bite of the chicken that it was the citrusy taste that was most noticeable with a hint of something else underneath.
In addition we had corn, which I picked up as a spur-of-the-moment addition the morning of the barbecue, which paired well with a bit of the dressing mixture mixed with butter as a spread. A few guests also brought something along to share, including a potato salad and a tabouleh salad.
Enjoy.
Tequila-lime chicken with cilantro dressing
(Adapted from a recipe from “The Tribeca Grill Cookbook” by Don Pintabona)
3/4 c. tequila
1/4 c. white wine vinegar or citrus-infused champagne vinegar
Juice of 3 limes
1/2 c. lemon oil (see Note or substitute olive oil)
5 large shallots, peeled and chopped
1 c. chopped fresh cilantro plus 1 large bunch cilantro, leaves only
2 tsp. minced garlic
1 1/2 lbs. boneless chicken breasts, trimmed of all fat
Coarse salt and freshly ground pepper to taste
1/2 c. canola oil
In a small container, combine 1/2 c. of the tequila with the vinegar and lime juice. Whisk in the lemon oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 tsp. of the minced garlic. Pour into a shallow container large enough to hold the chicken. Refrigerate overnight or for at least two hours.
Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
Place the blanched cilantro in a blender with the remaining 1/4 c. of tequila and 1 tsp. of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
Cook over a charcoal fire or on a gas grill on medium heat, for five to six minutes on each side. Serve immediately with the cilantro dressing drizzled over the chicken.
NOTE: To make lemon oil, combine 2 c. of vegetable oil with the shells of 4 lemons that have already been juiced and a few sprigs of fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.
Tabouleh
1 c. giant cous cous, cooked according to package directions
2 c. flat leaf parsley
1 ½ c. peeled and diced Roma tomatoes, about three to five
½ c. chopped green onions
½ c. mint (if desired)
Dressing:
½ c. freshly squeezed lemon juice
½ tsp. minced garlic
A pinch of salt
1 tbsp. extra virgin olive oil
Cook cous cous according to package directions – most often bring water to boil, then add cous cous and let sit for 20 min. covered. Once cooked, stir in parsley, tomatoes, green onions and mint. Toss with dressing.
Minted melon salad
(Recipe courtesy of Taste of Home)
1 c. water
¾ c. sugar
3 tbsp. lime juice
1 ½ tsp. chopped fresh mint
¾ tsp. aniseed
A pinch of salt
5 c. cubed watermelon
3 c. cubed cantaloupe
3 c. cubed honeydew
2 c. peach slices
1 c. fresh blueberries
In a small saucepan, bring the first six ingredients to a boil. Boil for two min., and then remove from heat. Cover and cool syrup completely.
Combine the fruit and coat with syrup. Chill for two hours.
