en bon goût » Meats and Poultry

Tequila Lime Marinade

TedSki — Thu, 15 Oct 2009 03:22:53 +0000

This marinade was originally paired with large sea scallops, but it was so delicious we could see it going with virtually any protein of your choice.

¼ cup tequila
1 cup freshly squeezed lime juice
½ cup freshly squeezed lemon juice
½ cup sugar
1 to 2 jalapenos, stemmed, seeded and coarsely chopped
¼ cup green onion, cut in ½” pieces
1 cup chopped cilantro leaves
1 tsp garlic, minced
½ tsp salt

Combine ingredients in food processor and puree. Taste mixture and add more jalapeno as desired.

Chicken with White Wine and Mushrooms

TedSki — Wed, 27 Jun 2007 05:01:55 +0000

This recipe reminds me of a version of coq au vin that I make using red wine and chicken broth. I found this in the May 2000 issue of Bon Appetit. The sauce is a basic mire poix with some diced tomatoes and mushrooms. I used Muir Glen brand Fire Roasted Diced Tomatoes which added a nice smoky dimension to the sauce. If you add too much wine or you find the sauce too thin, you could always thicken it with a bit of roux. I made this with one breast skin-on and one skin-off for Ellen. Enjoy!

2 bone-in chicken breast halves
flour
1/4 c olive oil
2/3 c chopped onion
1/3 c chopped celery
1/3 c chopped carrot
2 tbsp chopped parsley
4 lg garlic cloves, chopped
1/2 lb mushrooms, sliced
1/2 can diced tomatoes with juice
1/2 c dry white wine
salt & pepper

Season the chicken with salt and pepper and dust with the flour. Heat the olive oil in a large heavy skillet over medium high heat. Brown the chicken skin side down for about 5 minutes. Turn the chicken and sauté for another 3 minutes. Remove chicken from pan and set aside. Add the onion, carrot, celery, parsley, and garlic to the pan and sauté about 5 minutes, or until vegetables are soft. Add the mushrooms and sauté about 10 minutes or until just starting to brown. Add the tomatoes, juice, and wine and bring to a boil. Reduce sauce by one third. Return chicken to pan, cover and simmer for about 15 minutes or until a meat thermometer reads 165° F. Transfer chicken and sauce to plates, serve.

BBQ Tri-tip

TedSki — Sun, 11 Jun 2006 02:23:44 +0000

A perfect saturday summer barbecue…

Two tri-tips are shown, the one on the top is just seasoned with kosher salt and cracked peppercorns. The one on the bottom is seasoned with the following dry rub:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme