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  1. #1
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    A Recipe for OMFG Chicken Breast!

    Simple as hell, too!

    Season with coarse sea salt and crushed black pepper, and glaze on the grill with a 50/50 mixture of Sweet Soy sauce and Malibu Banana Rum.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  2. #2
    But on the road more MTBLover's Avatar
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    Can I play? OK, here's another one (even though I'm a vegetarian, I have a carnivore wife, and since I'm the family cook...):
    1. Heat oven to 425
    2. Make a salad dressing from:
    2 cloves garlic, minced
    1/4c sugar
    1/4c lime juice (fresh, please!)
    2tbs white vinegar
    2tsp salt
    1/2 bunch chopped cilantro
    Blenderize the bejeezus out of the above till you get a nice thick emulsion by adding 1/2c neutral oil (like canola), plus 1-2tbs extra virgin olive oil
    in a steady stream while blending
    3. Heat 1tbs oil plus 1tbs butter in saute pan. When sizzling, add chicken breast(s) and brown quickly on both sides.
    4. Pour dressing (quantity to taste, but about 1/4c per breast is good)- be CAREFUL- it will spatter.
    5. Put pan in oven for about 10-15 minutes (test for doneness with your finger- the breast should be firm, not springy).

    Serve over rice or other grain.

  3. #3
    Administrator CbadRider's Avatar
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    I grill almost exclusively from May - October. I rarely cook meat in the oven during that time. One of my best simple marinades for chicken is fresh lime juice, olive oil, garlic, and a little bit of tequila. Mmmmmm.
    Quote Originally Posted by RPK79 View Post
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  4. #4
    But on the road more MTBLover's Avatar
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    Quote Originally Posted by CbadRider View Post
    I grill almost exclusively from May - October. I rarely cook meat in the oven during that time. One of my best simple marinades for chicken is fresh lime juice, olive oil, garlic, and a little bit of tequila. Mmmmmm.
    I think simple marinades are best- except mole-based ones, but they're in a class by themselves. That sounds like a very tasty marinade CBR!

  5. #5
    Administrator CbadRider's Avatar
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    MTBLover since you are vegetarian, do you have any good grilling recipes for portobello mushrooms or eggplant? I have grilled both and put them on buns like hamburgers.
    Quote Originally Posted by RPK79 View Post
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  6. #6
    But on the road more MTBLover's Avatar
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    I do! I use a lot of balsamic vinegar-based marinades for eggplant and portobellos, and these seem to work pretty well. I tend to use whatever I have my hand on at the moment, but generally, basil, oregano, savory, rosemary, fennel seed, or smoked paprika find their way into the marinade. So here's one recipe:
    1c drained yogurt (coffee filters work great for this- drain plain yogurt for 24 hours in the fridge, in a filter-lined colander)
    2tbs sweet smoked paprika
    1tbs lemon juice
    1 tbs sugar
    1 clove minced garlic
    1/4c neutral oil (canola, e.g.)

    Blend marinade ingredients together and marinate portobello caps for 4-6 hours. BTW, be sure to de-stem them and spoon out the gills. The gills will turn everything black. Grill over low coals for 15 mins.

    As to eggplant, I often use a glaze made from:
    1/4c reduced balsamic (160oz yields about 4oz reduced- it will be very thick, and stores in the fridge for 3-4 months)
    2-3 cloves crushed garlic
    2tbs neutral oil

    slice eggplant lengthwise, 1/2" thick and sprinkle Kosher salt on both sides of each slice- place in colander to drain for about 30-405 minutes. Rinse off under running water, pat dry, and the brush the glaze both sides. Grill over low coals (a grilling basket can help here, as the eggplant can stick and get mushy too) till done, turning once or twice.

    Both work very well as the core for a sandwich. Enjoy!

  7. #7
    BF Risk Manager
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    I have recently discovered that Newman's Own Light Lime Vineagrette makes an excellent marinade for chicken. I like to put some boneless chicken thighs in the marinade in the morning, grill it when we come home, and toss the chunked meat into a salad.
    Regards, MillCreek
    Snohomish County, Washington USA

  8. #8
    Senior Member rumrunn6's Avatar
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    I had some coconut rum recently, banana rum sounds good too if I can save any for cooking with, that is!

    thanks for sharing!
    cycling is like baseball ~ it doesn't take much to make it interesting

  9. #9
    SLJ 6/8/65-5/2/07 Walter's Avatar
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    You guys that grill use charcoal, don't you?

    Gas is for wimps.

    Cook your meat over wood and get in touch with you inner Cro-Magnon.
    “Life is not one damned thing after another. Life is one damned thing over and over.”
    Edna St. Vincent Millay

  10. #10
    But on the road more MTBLover's Avatar
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    Quote Originally Posted by Walter View Post
    You guys that grill use charcoal, don't you?

    Gas is for wimps.

    Cook your meat over wood and get in touch with you inner Cro-Magnon.
    Hardwood only! None of that briquette stuff for me. And definitely not gas- UGH!

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