Grilled Chicken Tacos

I decided last month to re-up my subscription to F&W.  It had been on hiatus for a couple months and unfortunately my pallet & plating was starting to slowly falter.   So after an evening trip to my local Barnes & Noble, I decided to pick up  a copy of my once favorite magazine and test out one it's newer recipe phenoms.  Back on the Mexican kick so here's to our friends at Dos Toros.

Grilled - Chicken Tacos

Ingredients

• 3 tomatoes chopped
• 3 limes juiced
• 2 pinches of Salt
• Tequila
• 4-5 medium chicken thighs
• Cap full of canola oil
• 1 jalapeno diced
• Paprika, garlic powder, cayenne pepper
• grilled or steamed tortillas

To make marinade, combine tomatoes, lime juice, jalapeno, water, salt in a blender.  Pour over chicken and refrigerate for a couple hours.  Add a little tequila for extra flavor. One marinated, season chicken with remaining spices then over medium high heat grill chicken thighs, flipping once until cooked through.  This should take about 15 minutes.  Let chicken rest for 5 minutes before slicing.  

To assemble Tacos:

In no particular order:  Chicken, chopped avocados, chopped tomato, red onion, and shredded jack cheese.  Salsa & Cilantro are optional.  Serve with grilled corn and black beans.

Enjoy!

T.M.B

My version of an Amuse-Bouche.

Chicken a la Bonsignour!

For those like me who dwell in the area of the city known as the West Village, most have grown accustomed to visiting a small local shop on the corner of 8th & Jane call Cafe Bonsignour.  The place is a quaint local staple, known for it's friendly staff, great lattes, and fresh home cooked meals.  The food is great, known for what they refer to as the 3 lunch special, one can enjoy a sampling of their homemade chicken tenders, roasted beet salad, or cold chicken salad marinated in mustard vinaigrette.  For those that have never been, I highly recommend the Spinach & Feta Timbale!  In honor of our favorite summer time spot here's my version of Chicken Vinaigrette!

Ingredients

• 1 whole chicken breast halved
• 1 yellow pepper julienned
• 1 red bell pepper julienned
• 3-4 carrots julienned
• 1 handful of mixed greens 
• 1 cup of mustard vinaigrette

Mustard Vinaigrette

• 2 tablespoons of stone ground mustard (preferably Grey Poupon)
• 3 tablespoons of white balsamic vinaigrette
• 1/4 cup of extra virgin olive oil
• Fresh ground black pepper

Combine all ingredients to form vinaigrette.  Combine in a sealed plastic bag with chicken breast and refrigerate for up to 4 hours.  Save some of the marinade for vegetables.

Preheat over to 400 degrees.  Remove chicken breast from marinade and wipe off excess.  Discard marinade.  Over medium high heat sear both sides of chicken breast to form grill marks.  Remove from heat and bake in oven 10 minutes per side.  

While baking chicken combine remaining  vinaigrette with julienned vegetables and refrigerate.  

When chicken is done set aside on cutting board and let rest for up to 10 minutes.  Slice into 1/4 inch pieces.  

To plate:

Top chicken over mixed greens.  Top with Julienned vegetables.  

Serve & Enjoy!

Lobster Boil!

Summer in New York City is right around the corner and nothing to better celebrate the new season than an old fashioned Lobster Boil!

Steamed Lobsters with Spanish Potatoes, Corn on the Cob & Salad

Ingredients

(3) 1.5 Live Maine Lobster (preferably from The Lobster Place on Bleeker)
3 Whole corn on the cob halved
Kosher Salt
1 large pot 3/4 filled with water
1 12 oz. bottle of Wheat Beer

Boil Water over high heat.  Once water is boiling add kosher salt & lobsters, head first.  Add beer, corn and cover.  Cook for 18-20 minutes and drain. Serve immediately.

Spanish Potatoes


Ingredients

• 3 Large russet potatoes peeled and sliced thin
• 1 cup of canola oil
• Kosher Salt
• Old Bay Seasoning

Heat oil in a deep pan over medium high heat.  Once oil is heated (test by dripping a water drop into oil from your hand.  If it starts to bubble oil is hot enough.) place potatoes in a single layer in oil.  Cook potatoes by flipping once.  Once potatoes are brown remove from oil and place on a plate layered with paper towel.  Sprinkle a pinch of kosher salt on potatoes and cover.  Repeat until all potatoes are cooked.  

Mixed Greens Salad

• Handful of Mixed Greens or Mesclun Greens
• Thinly sliced english cucumber
• Thinly sliced white onion
• Halved Grape Tomatoes
• Red Wine Vinaigrette (Red Wine Vinegar, Honey, Salt & Pepper, Olive Oil)

Serve all together and Enjoy!

It's been a while....

About time we try something new...

Beautiful day...summer in the air....beers & gars flowing....

What should we cook for dinner?

Hmmm..can anyone guess?

Cilantro!

Here's to you Leigh...

For all your Cilantro Lovers!

Tilapia Fish Tacos

Lahaina Beach House.  One of the last true great places on earth.  I've only been here once..actually happened to be twice in one day for that matter a couple years back while I was in San Diego for a HR recruiting show (SHRM as many of you know it).  Lahaina is known for two things; ultimate sunsets as you can see from the video below, and the most fantastic fish tacos ever!  



Here's my version.

Ingredients:


2 large pieces of Fresh Tilapia
S&P
Little Extra Virgin Olive Oil

1/2 head of Red Cabbage Sliced Thin
Diced red onion
Halved Grape Tomatos
Favorite Salsa
Fresh Lime Juice
Fresh Tortillas

Over medium heat in a cast iron pan cook Tilapia on both sides until Flakey. Heat tortillas in a non stick pan and make tacos.  Top with fresh lime juice.

14 hours of Love

Yes that's right...i made an attempt to recreate my slow cooked brisket for Passover but due to unforeseen sleep deprivation..decided to let it go overnight.  If you need the recipe click here or just ask my mother-in-law.

Thanks J.P.

10 years in the Making

Going to have to cook something good in honor or this...

Anyone remember the starting five??

Go Green....Go White!

Passover Sedar Part 1

Highlights from this week's Passover Sedar at the rents...Recipes to come soon!