"Time stands still best in moments that look suspiciously like ordinary life." ~ Brian Andreas
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Had a great time last Saturday when my cousin's family from NYC stopped by for a quick visit on their way to ND to see her parents... celebrated by sharing a bottle of Westvleteren 12 compliments of one of my clients who brought it back with him from Belgium... it happens to be rated the best beer in the world! We get some of the family back tomorrow for some more delicious days. I am looking forward to the Rembrandt in America exhibit, it's all about the eyes... have always been drawn to portraits and faces. In fact, Rembrandt's Lucretia is one painting I stop to greet each time I visit MIA.
RECIPE OF THE WEEK
This week's recipe comes from Guy Fieri in the Food Network Magazine. The flavor was delicious! I was out of rice vinegar so substituted balsamic which is also milder than standard vinegar but made the sauce darker in color. His recipe called for thighs and drumsticks with the skin on... I used thighs with the skin and bones, as well as some boneless, skinless breasts. Most of my family preferred the skinless breasts, but the skin helps hold in the juices and gives a crispy crust... can't go wrong either way.
CHIPOTLE-MANGO BBQ CHICKEN- 3 mangoes, peeled, pitted and chopped
- 1 1/2 cups loosely packed fresh cilantro, stems and all
- 3 chipotle peppers in adobo sauce, plus 1 tablespoon sauce from the can
- 3 tablespoons plain rice vinegar
- 4 cloves garlic
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons canola oil
- 1 tablespoon Kosher salt
- 1 teaspoon freshly packed pepper
- 12 pieces chicken, about 5 pounds (bone-in, skin-on thighs and drumsticks or pieces to taste)
CHIMICHURRI TOPPING for serving
- 1 1/2 cups fresh cliantro leaves
- 1/2 cup fresh flat-leaf parsely leaves
- 2 scallions, white parts only, roughly chopped
- 3 cloves garlic, minced
- 1 cup grapeseed oil
- 1 teaspoon agave syrup (I substituted maple syrup)
- 1/4 cup fresh lime juice
- Kosher salt and freshly cracked pepper
Marinate the chicken at least 6 hours in mango sauce. Put mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, salt and pepper in a food processor and puree until smooth. Toss the chicken and half the mango mixture in a zip-lock bag and massage to thoroughly coat all the chicken pieces. Refrigerate at least 6 hours.
Put the rest of the mango mixture in a small saucepan and simer over low heat until thick, about, stirring often, about 15 minutes. Season with salt and set some aside for basting, some for serving.
Preheat a grill to medium and brush with canola oil. Remove chicken from marinade brush off excess marinade so it doesn't burn, and grill until cooked through, about 30 minutes. Baste with simmered mango sauce during the last 5 minutes or so.
Meanwhile, make the chimichurri topping by combining cilantro, parsley, scallions, garlic, grapeseed oil, agave, lime juice, salt and pepper to taste in a food processor and pulse to finely chop but not puree. Set aside at least 15 minutes before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooks
