First of all I want to apologize for abandoning you. Since I last spoke to you a lot has happened. I’ve started a new job that I love (more than I hate) & I’m engaged! It’s been an interesting few months, and it feels good to be back. Moving on with what’s really important— THE FOOD!!!
FRESH MEX! I love it when you start to spring coming around. There’s still a bit of a chill in the air, but nothing calls in the warm weather like using the grill. On the menu: Grilled Chicken Breasts (any cut will do, but I’m on “Bride Food” so you’ll be seeing a lot of boneless/skinless), marinated in a double duty lime dressing, grilled corn salad, and left over Spanish Rice (you’ll get that recipe soon, I promise).
First the marinade/dressing.
• 4 tbs. of canola oil
• Juice of 1 ½ limes
• 1 tsp of honey
• ½ of jalapeno (I like to keep the seeds and white part, I’m spicy like that)
• 2 tbs. of cilantro (didn’t make to the photo shoot; I had Marc grab some as I was setting the stage.)
I like to make the marinade/dressing first so all the ingredients make nice with each other, even if it’s just a few minutes. Taste it, make sure you like it, that it’s not too sweet, or sour. In fancy terms you’re tasting for balance.
For the marinade/dressing mince the jalapeno. You don’t want chunks of jalapeno you want the heat and flavor to be present throughout.
Macerate the garlic. There’s something very theraputic about doing this I think everyone should forego their garlic press and try it!
I do this by mincing it finely, then sprinkling it a tiny bit of kosher salt. The salt draws out the oils from the garlic. I then take the side of the blade of my knife and spread it back and forth on the cutting board until it becomes a paste.
Throw all the ingredients into the bowl and whisk together.
Fire up the grill, and throw on the corn I like a medium high flame on the top rack. If your grill doesn’t have one, just adjust the flame to medium. Shut the grill and keep the corn on for about 20 minutes, remembering to turn it every 5-7min.
Get out your huge chicken breast and cut its width in half. When you have two halves of
Put your chicken in a shallow bowl and add half of your dressing. Let your chicken marinade for about 5 minutes, not too long, you don’t want the acid from the lime juice to cook the chicken. Grill the chicken for about 5 minutes on each side. Take it off the grill and cover with foil to keep warm.
For the Salad
• Dice 2 ripe tomatoes
• 2 ears of grilled corn
• Handful of spinach (not necessary, but I try to get some green in)
• Cup of black beans drained. (I wish I had some, but didn’t)
• ¼ cup queso fresco (if you don’t have any a mild feta would do)
Once the corn is done cut all the kernels off. I do this by standing the cob on end on the cutting board while holding the other end with a clean kitchen towel. From the top, cut straight down, and turn the cob, and cut again. Do this until you’ve gone all the way around the corn.
Throw in the tomatoes and grilled corn in with what’s left from the dressing you made. If you are more fortunate than I am, this would also be the time to through in your beans. Make sure it all gets covered with the dressing. Next is the Spinach, if you shall choose. Toss everything.
Plate and garnish with queso fresco.
Thank you for coming back, and I promise more recipes sooner than later!