angel_asuan
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Posts: 267
Registered: 10-5-2006
Location: Omaha NE
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Mood: Mommy of 3 Resin Kids
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![[*]](./images/corporate/default_icon.gif) posted on 2-6-2007 at 05:32 PM |
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Meats on the Grill
Grilled Chicken with Mango Cilantro Salsa
1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the
chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you
want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature. Serve on top of Grilled Chicken and Enjoy.
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angel_asuan
Super Moderator
Posts: 267
Registered: 10-5-2006
Location: Omaha NE
Member Is Offline
Mood: Mommy of 3 Resin Kids
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| posted on 2-6-2007 at 05:36 PM |
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Margarita Beef with Orange Salsa
Margarita Beef with Orange Salsa
1 ½ pounds well trimmed boneless beef top round steak, cut 1 inch thick
2/3 cup frozen orange concentrate, thawed
½ cup tequila (Note: Alcohol will burn away while cooking and only the flavor will be left)1/3 cup fresh lime juice
2 tbsps. olive oil
2 tbsps. chopped fresh ginger
2 medium cloves garlic, crushed
1 tsp. EACH salt and dried oregano leaves
¼ tsp. ground red pepper
Orange Salsa*
Cilantro sprigs
Lime wedges
Combine orange juice concentrate. tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in plastic bag: add marinade,
turning to coat. Close bag securely and marinate in refrigerator 4 hours or overnight, as desired. Prepare Orange Salsa. Remove steak from marinade;
discard marinade. Place steak on grill over medium coals**. Grill 22 to 26 minutes for medium rare (150° F) to medium (160° F) doneness, turning once.
Remove steak to carving board; let stand 10 minutes. Carve steak crosswise into thin slices; arrange on serving platter. Garnish with cilantro and
lime. Serve with Orange Salsa. 5 to 6 servings,
*ORANGE SALSA
Preparation time: 5 minutes
2 oranges, peeled and cut into ½ inch pieces
1 small red OR white onion, chopped
1 jalapeno pepper, seeded and finely chopped
¼ cup chopped fresh cilantro
2-3 tbsps. fresh lime juice
2 tbsps. olive oil
½ tsp. EACH salt and dried oregano leaves
Combine all ingredients in non metallic bowl and refrigerate at least one hour. Yield: 1½ cups.
**Test about 4 inches above coals for medium with 4 second hand count
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angel_asuan
Super Moderator
Posts: 267
Registered: 10-5-2006
Location: Omaha NE
Member Is Offline
Mood: Mommy of 3 Resin Kids
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| posted on 2-6-2007 at 05:38 PM |
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Margarita Chicken
Margarita Chicken
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic - crushed
3 pounds cut-up broiler-flyer chicken
1 teaspoon coarse salt
Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag.
Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove
chicken from marinade; reserve marinade.
Heat coals or gas grill. Place chicken, skin sides up, on grill.
Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with
remaining marinade; sprinkle with remaining 1/2 tea-spoon salt.
Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
6 servings.
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