Text 19141, 95 rader
Skriven 2011-12-17 07:24:06 av Dave Drum (1:261/38)
Ärende: BH+G 278
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lime-Marinated Chicken & Tomatillo-Corn Salsa
 Categories: Poultry, Citrus, Salsa, Vegetables
      Yield: 6 servings

      6    Chicken breasts; boned,
           - skinned
    1/4 c  Olive oil
           Juice and zest of one lime
      1 tb Minced garlic
  1 1/2 ts Kosher salt
    1/2 ts Ground pepper

MMMMM---------------------------SALSA--------------------------------
      2 sl (1/2") yellow onion
      5    Tomatillos; husked, rinsed
      1    Ear fresh sweet corn;
           - husked
      1 md Poblano
    1/4 c  Tight packed fresh cilantro
           - leaves
    1/2 ts Brown sugar
    1/2 c  Sour cream
      1 tb Extra virgin olive oil
           Fresh lime wedges
           Sliced jalapeño peppers
           Cilantro sprigs

  Remove tenders from underside of each breast if present
  (save for another use). One at a time, place each breast,
  smooth side down, between 2 sheets of plastic wrap. Pound to
  even 1/2-inch thickness.

  In large resealable bag combine the 1/4 cup olive oil, 2
  Tbsp. of the lime juice, the garlic, salt and pepper. Add
  chicken, press air out of bag, and seal. Turn to coat
  evenly. Marinate, refrigerated, for 1 to 2 hours.

  Prepare grill for direct cooking over medium heat (about 400
  degrees F). Prepare Tomato-Corn Salsa: Brush onion,
  tomatillos, corn, and chile with olive oil. Grill vegetables
  over direct medium heat, with lid closed as much as
  possible, until onions are lightly charred, tomatillos
  soften and begin to collapse, corn is tender, and chile is
  softened and lightly charred, turning as needed. (About 10
  minutes for onion, and 12 to 15 minutes for tomatillos and
  chiles.) Place chile in bowl. Cover with plastic; let steam
  10 minutes.

  Peel off skin from chile; discard. Remove stem and seeds.
  Place vegetables (except corn), cilantro, brown sugar, and
  1/4 tsp. salt in food processor or blender. Whirl until
  pureed; stir in corn. Add more brown sugar or salt to taste.

  Increase grill temperature to high (about 500 degrees F) or
  add additional coals and heat until high heat is reached.
  Remove chicken from bag, letting excess liquid drip back
  into bag; discard liquid. Grill chicken, smooth side down,
  over direct high heat, with lid closed as much as possible,
  until well marked, 3 to 4 minutes. Turn; grill just until
  cooked all the way through, 1 to 2 minutes more. Transfer to
  a platter.

  In bowl whisk together sour cream, the 1 Tbsp. olive oil,
  lime zest, remaining juice, 1/4 tsp. salt, and 1/4 tsp.
  pepper. To serve, spoon salsa over chicken. Pass lime sour
  cream, lime wedges, sliced jalapeños, and cilantro.

  Makes 6 servings.

  Pounding Chicken:Jamie pounds his chicken, so that it cooks
  faster and more evenly. Place chicken breasts between two
  pieces of plastic wrap. Using a flat meat mallet or rolling
  pin, gently pound meat, starting at the thicker end of the
  breast and pounding to an even 1/2-inch thickness.

  Direct Grilling:For this method, the food is placed on the
  grill rack directly over the heat source. Direct grilling is
  best for searing and cooking small, tender cut that cook in
  30 minutes or less, such as steaks, burgers, or boneless
  chicken.

  Better Homes & Gardens | May 2010

  MM Format by Dave Drum - 07 June 2010

  Uncle Dirty Dave's Archives

MMMMM

... History is more-or-less bunk. - Henry Ford

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)