June 28, 2013

Emeril's Caribbean Chicken

I've had this recipe saved to try for quite some time now.
Finally got around to making it last night and really enjoyed it.


I forgot to oil my grates so the skin stuck and made it rather "un-picture" worthy but decided to post it anyway. So moist and juicy with awesome flavor. Definitely a keeper.

Linked with: Weekend Potluck,
& Foodie Friday.

Pin It

Emeril’s Caribbean Chicken

4 scallions, ends trimmed, cut into thirds
2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)
6 garlic cloves, peeled
3-inch piece fresh ginger, peeled
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon dried thyme
1 whole chicken (about 3 1/2 pounds), giblets and liver discarded
Vegetable oil, for grates
Coarse salt

In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.

To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).


Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.

June 20, 2013

Teriyaki & Peanut Marinated Salmon

I threw together the most amazing marinade for this salmon.


It is super easy and gives the salmon a wonderful flavor.

I was going to wait and post it the next time I make it with a more appealing picture but in all seriousness, it's too good not to get it out there immediately.

I served it up with 2 of my favorite sides, Sauteed Squash with fresh basil and Bacon Green Beans simmered in chicken stock. This time I sauteed a little onion and garlic in the bacon grease before I added the beans. They are my "go-to" dishes when fresh veggys abound.

Link with Weekend Potluck
Foodie Friday

Pin It

Teriyaki & Peanut Marinated Salmon

2 tbsp teriyaki marinade
1 tbsp peanut sauce
2 tsp honey
Juice of 1/2 lime
1 clove of garlic, chopped
Pinch of salt and pepper

Mix all ingredients together; add salmon and marinate in the refrigerator 30 minutes. Grill 3-4 minutes on each side or until salmon is slightly firm to the touch and flakes easily.

June 6, 2013

Easy Marinades for Shrimp and Chicken Kebabs




It's always nice having a few easy marinade recipes to throw together 
for some tasty kebabs, and these fit the bill.


The marinade for the shrimp has just a hint of sweet with a little heat.


Even though the chicken marinade has fish sauce and sesame oil, 
it isn't overbearing and has a really delicious fresh flavor.

Linked with Foodie Friday and Weekend Potluck.

Pin It

Shrimp Marinade

1 tbsp olive oil
Juice of 1 lime
1 tbsp fresh parsley, chopped
3 clove garlic, chopped
1 tsp sriracha sauce
2 tsp sweet chili sauce
Salt and Pepper

Mix together all ingredients; add thawed shrimp. Marinate in the refrigerator for 15 minutes. (I wouldn't let it go much longer than that due to the lime juice. It could make your shrimp mushy.) This makes enough marinade for 1 1/2-2 pounds of medium size shrimp.

Chicken Marinade

Juice of 1/2 lime
1/4 cup fresh parsley, chopped
2 tbsp fish sauce
1 tbsp sesame oil
2 cloves garlic, chopped
Small squirt of honey, if desired
Pinch of salt
Pepper

Mix all ingredients together; add chicken and marinate in the refrigerator 20 minutes. You can go longer but don't go over 1 hour if your chicken is cut into kebab size pieces. 2 hours for whole pieces. The lime juice will start to break down the chicken.