Hope this doesn't confuse anyone!! Here is the menu I chose for my B'day dinner - all are from C@H Grilling book #4 - and the review will be May 14th.
This will allow everyone to make the dinners whenever they want, but just don't review this one until later.
Pinon-Crusted Chicken with guacamole
C@H Grilling Book #4
Makes 4 breasts & 2 cups guacamole
For the Guacamole:
2 avocados, pitted, peeled and chopped
2 T. fresh lime juice
2 T. chopped fresh cilantro
1 jalapeno, seeded and minced
Salt to taste
For the Chicken:
1/4 cup rough chopped pinions (pine nuts)
1/2 cup crushed tortilla chips, about 2 oz.
1/4 tsp. chili powder
4 boneless, skinless chicken breast halves (6 oz. each)
Salt and black pepper
1/2 cup purchased salsa
Preheat grill to medium-high.
Coarsely mash avocados, lime juice, cilantro, and jalapeno for the guacamole in a bowl using a fork. Season with salt; cover and chill.
Toast pinions for the crust in a nonstick skillet over med-high heat until golden, about 3 minutes. Add chips and chili powder to skillet; cook 1 minute, then transfer crust mixture to a shallow dish.
Season chicken with salt and pepper and coat with nonstick spray. Grill chicken, covered until browned on one side, about 5 minutes. Dip the cooked side of each breast into the salsa, then dredge the salsa side in the crust mixture.
Return chicken to the grill, crusted side up, and grill until cooked through, 4 to 5 min. more. Serve chicken over guacamole.
Fast Refried Beans
15 oz. can refried beans
15 oz. can pinto beans
1 cup purchased salsa
1/2 cup (2 oz.) shredded jack or white cheddar cheese
Combine beans and salsa in a saucepan. Heat over med-high heat until warmed through.
Grilled Pineapple Parfaits
C@H Grilling Book #4
Makes 4 parfaits
FORTHE YOGURT SAUCE-
1/2 cup heavy cream
1/2 cup plain yogurt
2 Tbsp. powdered sugar
FORTHE PARFAITS-
6 slices purchased pound cake, 1/2-inch thick
5 rings fresh pineapple, 1/2" thick
1/2 cup chopped dry-roasted peanuts
Preheat grill to medium.
Beat cream for the yogurt sauce to soft peaks in a bowl using a hand mixer. Blend in yogurt and sugar just to combine; chill until ready to assemble the parfaits. Grill pound cake and pineapple, covered, until lightly charred, 1-2 minutes per side. Dice each slice of cake into 9 pieces and each pineapple ring into 8 chunks.
To assemble parfaits, pour some of the Caramel Sauce into each of 4 dessert dishes. Top each with about 1/4 cup of pound cake and pineapple, then drizzle with more Caramel and yogurt sauces; sprinkle with peanuts. Repeat layering one more time, ending with the nuts.
Caramel Sauce
Caramel sauce takes a while to get going, but it can scorch quickly, so keep an eye on it. Makes 2/3 cup
1 /2 cup brown sugar
2 Tbsp. water
1/2 tsp. fresh lemon juice
1/4 cup heavy cream
2 Tbsp. unsalted butter
Combine brown sugar, water, and lemon juice in a saucepan. Simmer mixture over
medium heat until sugar dissolves, then increase heat to high and bring to a boil. Cook until syrup is dark brown, about 5 minutes, swirling the pan occasionally.
Off heat, slowly add cream, whisking constantly until incorporated (be careful - the
caramel will bubble and sputter as the cream is added). When bubbling subsides, add
butter, whisking until smooth. Cool sauce to thicken before serving in parfaits.
This will allow everyone to make the dinners whenever they want, but just don't review this one until later.
Pinon-Crusted Chicken with guacamole
C@H Grilling Book #4
Makes 4 breasts & 2 cups guacamole
For the Guacamole:
2 avocados, pitted, peeled and chopped
2 T. fresh lime juice
2 T. chopped fresh cilantro
1 jalapeno, seeded and minced
Salt to taste
For the Chicken:
1/4 cup rough chopped pinions (pine nuts)
1/2 cup crushed tortilla chips, about 2 oz.
1/4 tsp. chili powder
4 boneless, skinless chicken breast halves (6 oz. each)
Salt and black pepper
1/2 cup purchased salsa
Preheat grill to medium-high.
Coarsely mash avocados, lime juice, cilantro, and jalapeno for the guacamole in a bowl using a fork. Season with salt; cover and chill.
Toast pinions for the crust in a nonstick skillet over med-high heat until golden, about 3 minutes. Add chips and chili powder to skillet; cook 1 minute, then transfer crust mixture to a shallow dish.
Season chicken with salt and pepper and coat with nonstick spray. Grill chicken, covered until browned on one side, about 5 minutes. Dip the cooked side of each breast into the salsa, then dredge the salsa side in the crust mixture.
Return chicken to the grill, crusted side up, and grill until cooked through, 4 to 5 min. more. Serve chicken over guacamole.
Fast Refried Beans
15 oz. can refried beans
15 oz. can pinto beans
1 cup purchased salsa
1/2 cup (2 oz.) shredded jack or white cheddar cheese
Combine beans and salsa in a saucepan. Heat over med-high heat until warmed through.
Grilled Pineapple Parfaits
C@H Grilling Book #4
Makes 4 parfaits
FORTHE YOGURT SAUCE-
1/2 cup heavy cream
1/2 cup plain yogurt
2 Tbsp. powdered sugar
FORTHE PARFAITS-
6 slices purchased pound cake, 1/2-inch thick
5 rings fresh pineapple, 1/2" thick
1/2 cup chopped dry-roasted peanuts
Preheat grill to medium.
Beat cream for the yogurt sauce to soft peaks in a bowl using a hand mixer. Blend in yogurt and sugar just to combine; chill until ready to assemble the parfaits. Grill pound cake and pineapple, covered, until lightly charred, 1-2 minutes per side. Dice each slice of cake into 9 pieces and each pineapple ring into 8 chunks.
To assemble parfaits, pour some of the Caramel Sauce into each of 4 dessert dishes. Top each with about 1/4 cup of pound cake and pineapple, then drizzle with more Caramel and yogurt sauces; sprinkle with peanuts. Repeat layering one more time, ending with the nuts.
Caramel Sauce
Caramel sauce takes a while to get going, but it can scorch quickly, so keep an eye on it. Makes 2/3 cup
1 /2 cup brown sugar
2 Tbsp. water
1/2 tsp. fresh lemon juice
1/4 cup heavy cream
2 Tbsp. unsalted butter
Combine brown sugar, water, and lemon juice in a saucepan. Simmer mixture over
medium heat until sugar dissolves, then increase heat to high and bring to a boil. Cook until syrup is dark brown, about 5 minutes, swirling the pan occasionally.
Off heat, slowly add cream, whisking constantly until incorporated (be careful - the
caramel will bubble and sputter as the cream is added). When bubbling subsides, add
butter, whisking until smooth. Cool sauce to thicken before serving in parfaits.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com