Wednesday, June 18, 2008

Tomorrow’s Dinner

Tonight is tacos, how exciting is that? LOL Anyway, none of us here are a fan of avocados, so I won't be making the salsa, but otherwise, it sounds YUMMY!

Grilled Margarita Chicken

½ cup tequila

½ cup orange juice

¼ cup fresh lime juice

1 tablespoon fresh lime juice

¼ teaspoon crushed red pepper flakes, optional

4 boneless skinless chicken breast halves, trimmed of fat

1 avocado, peeled, pitted, and coarsely chopped

1 medium tomato, chopped

1 scallion, minced

1 small jalapeño pepper, ribbed, seeded, and minced

In a shallow glass dish or bowl, combine tequila, orange juice, ¼ cup lime juice and pepper flakes, if using. Add the chicken, cover and marinate overnight, turning once or twice.

In a small glass bowl, combine the avocado, tomato, scallion, jalapeno pepper, and the remaining 1 tablespoon of lime juice. Season with salt and pepper. Cover and refrigerate until ready to use.

Lightly coat grill with grilling spray and heat to high. Remove the chicken from the marinade. Grill, brushing frequently with the marinate, for 4 to 5 minutes on each side, or until cooked through. Discard any remaining marinade.

Serve each portion topped with 2 tablespoons of the avocado salsa.


And just for Mama…

Citrus Tequila Cocktail

Recipe courtesy Dave Lieberman 

3 to 4 ounces white or gold good-quality tequila

1 orange, juiced

1 lemon, juiced

2 limes, juiced

2 teaspoons superfine sugar

10 mint leaves, washed, dried, and roughly torn, plus 2 mint sprigs,

for garnish

Ice cubes

Add the tequila, citrus juices, and sugar to a cocktail shaker and shake well to combine. Add mint leaves and fill the shaker with ice. Shake until frothy. Strain into 2 cocktail glasses filled with ice cubes. Garnish each with a sprig of fresh mint and serve immediately.