Monday, August 28, 2006

Grilled Chricken Breasts with Yucatecan Spices, Vegetables and Salsa

Typical Yucatecan culinary delights are a mixture of European and Mexican flavors. The penisula was too far away from the rest of Mexico for a stong influence because of poor roads and mountanios terrian. The penisula had ports with contacts to France, New Orleans and Cuba whcih created more european influence.

For the Marinade

1 head garlic (about 12 cloves)
1/3 cup vegetable or olive oil
6 tablspoons vinegar
Pinch ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon sugar

In blender or food processor grind up the cloves. Add 1/2 teaspoon salt and grind until smooth. Add the remaining marinate ingredients. and process until smooth.

Scrape half into a bowl. Add chicken and stir to coat evenly. Scrape the rest of the marinde into a small saucepan. Add broth and 1/4 teaspoon salt. Set aside.

Put chicken on grill. When browned, about 5 to 6 minutes, turn. Cook utnil completely cooked.

While chicken is cooking make your choice of vegetable:

Tomatoes sliced and sprinkled with salt
2 zucchini sliced and microwaved with sprinkle of water and covered for 3 minutes on high.

4 medium potatoes sliced, sprinkled with salt, 1 tablespoon water added and microwaved for 4 to 6 minutes.

Bring the broth mixture to a boil.

Douse chicken with a quarter of the broth mixture. Serve with vegetables and salsa.

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