Tuesday, September 05, 2006
Last of the Summer Wine
Now that Summer is winding down, I'll pass along two lovely tastes:
1. X-rated Fusion Liqueur. Sounds steamy, leads to interesting conversations in the liquor store, but tastes like summer: Vodka with blood oranges, passion fruit & mango, with a hint of grapefruit. Perfect with plump, juicy grapes. Ignore the "buckawow" '70s porno music at the link I noted.
2. Chicken Guadalajara. Hatch chiles are in season, and I can think of no better use for them than this easy recipe:
4 – 6 boned & skinned chicken breasts, cut into strips (or 10 – 12 chicken tenders)
½ c. cornstarch, seasoned w/ salt and pepper
3 -5 tbsp. butter
1 medium onion, sliced
2 -3 fresh, long chiles, sliced into rings, seeds and ribs removed (do not roast or peel)
½ c. heavy cream
1 c. shredded Monterey Jack cheese
Coat chicken with cornstarch mixture and saute in butter until browned. Remove from skillet and keep warm. Add butter to pan drippings and saute onions and chiles until limp and browned slightly. Add cream to mixture and mix well. Add chicken strips and cook until chicken is heated again. Turn off heat. Sprinkle cheese over chicken and immediately cover. Let stand 3 – 5 min. until cheese has completely melted.
1. X-rated Fusion Liqueur. Sounds steamy, leads to interesting conversations in the liquor store, but tastes like summer: Vodka with blood oranges, passion fruit & mango, with a hint of grapefruit. Perfect with plump, juicy grapes. Ignore the "buckawow" '70s porno music at the link I noted.
2. Chicken Guadalajara. Hatch chiles are in season, and I can think of no better use for them than this easy recipe:
4 – 6 boned & skinned chicken breasts, cut into strips (or 10 – 12 chicken tenders)
½ c. cornstarch, seasoned w/ salt and pepper
3 -5 tbsp. butter
1 medium onion, sliced
2 -3 fresh, long chiles, sliced into rings, seeds and ribs removed (do not roast or peel)
½ c. heavy cream
1 c. shredded Monterey Jack cheese
Coat chicken with cornstarch mixture and saute in butter until browned. Remove from skillet and keep warm. Add butter to pan drippings and saute onions and chiles until limp and browned slightly. Add cream to mixture and mix well. Add chicken strips and cook until chicken is heated again. Turn off heat. Sprinkle cheese over chicken and immediately cover. Let stand 3 – 5 min. until cheese has completely melted.
# posted by Peggy @ 7:31 PM 
