Monday, July 24, 2006
Despite working all weekend I actually managed to do a lot of cooking. On Saturday I catered a dinner for my co-workers before I started my 12 hr shift. Unfortunately I forgot my camera so I have no ACTUAL EVIDENCE of this ...so you will have to take my word for it. We had Margarita Chicken, which is really just another recipe for chicken marinade . I just broiled it and served it with a lemongrass and ginger rice (box mix from Harris Teeter YUMM!) but you could also grill and afterwards do a wide variety of things with it like add to a salad or fajitas. I got good reviews from my co-workers. Proven by the fact that the container of left overs that I went back to get at the end of my shift had disappeared. Then again those guys will eat anything! I also made a Trifle with lime and angelfood cake ..along with the other usual suspects like whipped topping and cream cheese. I will post that recipe later as again, I have no pictures and since it was an experiment...it has no catchy name as of yet.
WHAT do you ask does any of this have to do with my title or the picture ? Not a darn thing I was just showing off my SUPERCOOK abilties to work 36 hrs AND get my cook on. Are you impressed? ..NO? Awww darn ( looking forlorn and dejected). Ok, well let me get on to my actual post topic.
Sunday at Church we had a Luau and contest for the best Hawaiian dish.
So I poured over my cookbooks and searched the internet for days looking for something that looked yummy, yet different. I ended up at the food Network and Emeril was kind enough to provide a recipe for Molokai Sweet Potato Salad. Initally I was not sure that I liked it but after it had a chance to sit and the flavors mingle I liked it a lot. I guess I expected a sweeter flavor but it turned out to be more Savory. The sweet potato did not take on that usual "Thanksgiving" flavor and the pineapple was very subtle. It was a refreshing change of pace and I would have to say that I have not ever tasted anything similar. Considering my love of food and willingness to try just about anything, that is quite an accomplishment. I would recommend that you give this recipe a try if you are planning a Hawaiian type meal or any casual meal that might include pork. The flavors are not too strong so unless someone has a strong aversion to the individual ingredients it should be a dish that is pleasant to most palates that are at least moderately adventurous. Much to my dismay the contest was not carried out due to lack of voting ..I guess no one wanted to compete against me (wink wink).
Margarita Chicken Marinade ("Perfect Party Food" cookbook)
1/4cup olive oil
1/2 cup OJ
1/4 cup lime juice
1/4 cup gold tequila
1/2tsp ground cumin
1canned chipotle chile in adobo sauce
1/4 cup fresh cilantro
Place all ingredients in blender and blend until smooth. Place chicken and marinade in ziplock bag and let marinate in Fridge for at least 4 hrs or overnight. Makes enough marinade for about 12 chicken breasts. Broil or grill chicken until juices run clear Garnish with fresh cilantro and slices of lemon, lime and orange.