I am sure none of you will be terribly surprised that we had another snow on Sunday. I’m told this was more of a “March snow,” though — wet and quick to melt — which is a “good sign.” Me, I’m still trying to get over the realization that we’ll get snow in March. But it’s a comfort to know that I am not the only one sick of this season of single-digit precipitation known as winter. I’d been chalking it up to Mid-Atlantic Wussiness, but no, it now seems like everyone’s waiting for spring.
Thankfully, we’ve found a recipe to bring all the heat you could want into your kitchen and stomach, via Mexico. (In a wonderful twist of fate, did you know yesterday was National Margarita Day? It seems last night’s dinner was divinely ordained.) I can’t wait until it’s warm enough to slap these [cocktail marinated] babies on the grill and actually eat them outside. Noshing on chips and salsa while they cook. And finishing with key lime pie.
Not that I have a party menu all planned or anything . . .
(From the Barefoot Contessa, with not a thing changed)
- 1/2 cup gold tequila
- 1/2 cup of lime juice (about six limes)
- 1/2 cup freshly squeezed orange juice (about two oranges)
- 1 Tbsp chili powder
- 1 jalapeno, seeded and finely chopped
- 3 cloves of garlic, minced
- 2 tsp kosher salt
- 1 tsp pepper
- 3 whole boneless chicken breasts, skin on (we used thighs, to no ill effect)
How easy is this: Put everything but the chicken in a baking dish/bowl/whatever will accommodate the chicken and fit in your fridge. Stir. Add the chicken. Cover and refrigerate overnight.
In an ideal world, fire up your charcoal grill. Remove the chicken from marinade and season with salt and pepper. Grill, skin-side down, for five minutes. Turn and cook for another ten, or until cooked through. Remove from heat, cover with foil, and let sit for five minutes. (In this world, we cooked them on the stovetop, and each side took about ten minutes over a medium flame.)
Green Onion Slaw
(From Bobby Flay, with notes on proportions)
- 1 cup green onions, coarsely chopped
- 1/4 cup red wine vinegar
- 2 serrano chiles (don’t wimp out!)
- 2 Tbsp mayonnaise
- salt and papper
- 1/2 cup good olive oil
- 1 head purple cabbage, finely shredded
- 1 small red onion, thinly sliced and cut into inch-long pieces
- 1/4 cup cilantro leaves
Again, I say, how easy is this! Load everything but the cabbage, onion, and cilantro in a blender and blend until emulsified. Put shredded cabbage, sliced onion, and cilantro in a bowl. Does this seem like a lot of slaw? (It did to us.) Stash half in the fridge, and toss the rest with as much dressing as you like.