Quote:
Originally Posted by Gypsy
^^ Nice, that sounds like quite the spread! Have you recovered?
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Still working on it.
Here come the recipes...
Chicken Marinade - Makes enough for 2 lbs of chicken
1 Whole Onion sliced into rings
6 garlic cloves chopped or minced
Adobo Seaosning
Cumin
Mango Nectar
Lime Juice
I used boneless, skinless chicken breasts about 6oz each
place chicken in 9x13 pan with onion between layers and pour marinade over the top of each layer as it is placed. Wrap and refrigerate at least 24 hours.
The original recipe is just as above. I had to mess with the proportions a lot to get it where I wanted it. Taste your marinade before you put the chicken into it so you can adjust the proportions! There were no amounts on the original recipe. I ended up adding salt, black pepper and then adjusting everything until I found the balance. BTW, I marinated for 3 days and the chicken looked like it was a ceviche from all the acid.
Carne Asada (Grilled Steak) - Makes enough for 4 lbs of steak
4 lbs trimmed skirt steak
1 lime, juiced
1 lemon juiced
1 Orange, juiced or 1/2c orange juice
2 Tbsp chili powder
1 - 1/2 Tbsp dried Oregano
5 garlic cloves chopped or minced
1/4c soy sauce (add more if you use lite)
2 large jalapenos rough mince
1 medium white onion sliced thin (very thin or it will stick to the grill)
Throw it all in gallon ziplocks and refrigerate for at least one day
This one was the big hit on the entree side. There were only 4 steaks left when it was over... The marinade was really thick, almost like a paste so I took some of the leftover mango nectar from the chicken and used it to thin the marinade and then adjusted the seasoning, added salt and black pepper. Adjust the seasonings and throw it in the fridge for 3 days.
on a side note, I turned the temp on the fridge down to 34 degrees from the normal 36 I keep it at. I was holding longer than normal because of the prep.
Slaw - makes 12 servings
3c jicama sliced thin and cut in strips
5c red cabbage sliced thin
1c thin sliced red onion
1/2c fresh cilantro chopped
1/4c Mayo (miracle whip also works but ramp up the spices if you use it)
1/2c buttermilk
1 Tbsp lime juice
salt and black pepper
Mix the cabbage, onion and jicama in one (very large) bowl. Mix the wet ingredients, cilantro and spices in another bowl using a whip to incorporate them thoroughly (don't whip them, just use it to blend them together). Refrigerate the wet ingredients for an hour to let the flavor develop. Pour the wet ingredients into the bowl with the dry ingredients and use your hands (wearing gloves) to mix it all together. Serve chilled.
Chipotle Cilantro dipping sauce - 6 servings (Courtesy of Emeril Lagasse)
1 1/2c sour cream
1/2c Mayo
2 Tbsp Chipotle in Adobo Sauce
2 Tbsp fresh cilantro, chopped
1/2 tsp salt
put all ingredients in a blender/food processor and pulse until incorporated. chill until served
Southwest Vinaigrette - 6 servings (Courtesy of Rachel Ray)
2 cloves garlic, minced
1 lemon, juiced
1 tsp prepared dijon mustard
1 tsp chili powder
1/2c Extra Virgin Olive Oil
salt and black pepper to taste
Throw everything in a blender and go until it emulsifies (no need to drizzle the oil)
OK, still a couple of really involved recipes to add, but I have to get back to work. I'll fill those in next break.
The attached picture is NOT plated to look good, it's just a pic of a plate of leftovers I made the other day. The steak, chipotle sauce and slaw are in the pic along with some leftover rice I had sitting around. I took the pic just so you could see what the recipes look like at the end.
(Hey I'm short!)
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