April 22, 2014 menu: tequila chicken (Ina), Pico de gallo, tomatillo sauce, corn pancakes (JP)

Tonight's menu at our house:

Ina Garten's Tequila Lime Chicken http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe.html
with Pico de Gallo by Curtis Stone
Jacques Pepin's Crispy Corn Pancakes  served with Tomatillo sauce
Salad with bought chipolte ranch dressing

not the best picture. There was only one small piece of chicken left after everyone took their share. 

Ina Garten's copied directly from her link (Ina Garten's property)

"1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature."

My cooking:  

I used a meat thermometer to check internal temperature of the chicken - the chicken cooked in less time for me...
I used the tomatillo sauce for more flavor - I did think the chicken was okay to good - I have had other marinades that I like better - it is important in this recipe to keep the skin on and marinate the chicken over night or 24 hours;  my chicken was much better with the tomatillo sauce or the pico de gallo.  

----------

Jacques Pepin's Crispy Corn Pancakes page 426/427 of ESSENTIAL PEPIN - I do not post recipes from any chef unless they have shared their recipes on line or on video.  (simple nice pancake) 

Here's some pictures though:  

Tomatillo sauce: 

cast iron fry pan heat
1 to 1-1/4 lbs. tomatillos 
2 tsp. kosher salt
1 cup chopped onion
1/2 cup cilantro leaves loose 
1 tablespoon canned mild (chopped) jalapeno 

my cast iron pan looks like this but any will do great

1 to 1-1/4 lb. tomatillos with skins removed (then rinsed and dried) 

 tomatillo with paper skin 

 without skins 

     

Place tomatillo's in a preheated cast iron pan that has heated a bit on high 

heat (letting the tomatillo's to blister - turn so other sides get blistering as well (cook about 5 - 7 minutes in total) then place in an oven at 350 degrees for 10 to 12 minutes (take out of oven and let tomatillo's cool for about 5 - 10 minutes. 

In a food processor or blender: place 1 cup chopped onion, 1 tablespoon (or more to suit your taste) of canned mild chopped jalapenos, 2 teaspoons level kosher salt, and the cooked tomatillos. Process until smooth to your taste. 

---------------------------------------------------

Pico de gallo: I love Curtis Stones Pico de Gallo. http://www.curtisstone.com/recipe/grilled-fish-pico-de-gallo (I also love his fish tacos) 

Martha Stewart's Pico de gallo : http://www.marthastewart.com/336938/pico-de-gallo

Bobby Flay:      http://www.foodnetwork.com/recipes/pico-de-gallo-recipe4.html