Mary P. Lamb Chops

Mary P. Lamb Chops

Me? A recipe? Stop laughing...I can hear you...

8 thick loin chops

For marinade:
2 tbsp honey
2 tbsp red wine vinegar
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp fresh ground pepper

Mix marinade in a tupperware or ziploc, throw in chops. Mush around. Marinade for a couple of hours or overnight.

Throw on grill.

Eat with hands like Caveman.

Thanks Mary! You and Bob are doing a splendid job producing tasty lamb.

Claudia LB
(5/31/04)

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Ginger Chicken Recipe

Ginger Chicken Recipe

I invented a chicken recipe Sunday that turned out so good I thought some of you might enjoy it. Three basic steps in it - making the marinade, cooking the chicken and making the sauce/gravy.

Marinade:
1 onion, finely minced
1 tsp salt
4-5 garlic cloves finely minced (or more to taste)
1 tbsp chopped Sushi Ginger
1/2 cup lemon juice
1-1/2 cup water

Mince the onion finely and put in a 9"x13" glass pan. Smoosh it out evenly and sprinkle the salt on top. Crush it a bit with a heavy glass or other appropriate tool. While that is sitting for about 15 minutes, finely mince the garlic and roughly chop the Sushi Ginger (this is the pickled, paper-thin, pink ginger). Add garlic and ginger to the pan and add the lemon juice and water. Stir it to mix and add the chicken. Refrigerate for 2 hours or so. I used skinned, boneless chicken breasts.

After sitting the marinade aside to keep, sauté the chicken in olive oil until lightly browned. Cover with lid and cook until done, which shouldn't take much more than 5 minutes or so. Remove from skillet. Pour off any extra olive oil.

Sauce
1 cup flour
1-1/2 cup water
Strain remainder of marinade (or not if your family will eat the ginger - mine won't)
3-4 cup chicken broth

While the chicken is cooking, mix the flour and water. Strain if needed. I put it in a 4-cup measuring glass. Add the remainder of the marinade and fill with chicken broth. After the chicken is removed, deglaze the pan with about 1 cup chicken broth. Add the flour/broth mixture and cook until thickened. Add chicken broth for the consistency of gravy/sauce that you prefer.

We ate this with rice and fresh mustard greens. It was delicious - light and tangy.

Chow down!

Jola Gayle
In Oak Ridge, Tennessee
(6/10/02)

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Tequila and Lime Chicken

Tequila and Lime Chicken
Makes 6 servings

All these chicken recipes reminded me of something that has been sitting on my hard drive for about four years. No idea where it came from or who, but here it is:

2 tsp finely shredded lime peel
1/4 cup lime juice
1/4 cup tequila
1 tbsp cooking oil
1 tbsp orange liqueur, or, 1 tsp finely shredded orange peel
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
6 medium skinless, boneless chicken breasts (about 1-1/4 lbs total)
1 cup hot chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tbsp snipped cilantro
2 tbsp honey

In a shallow non-metallic dish combine the first 8 ingredients listed above. Rinse chicken; pat dry with paper towels. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.

Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions and snipped cilantro; set aside.

Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan.

Broil 5" to 6" from the heat for 10 to 12 minutes, turning and brushing with marinade once). Serve with tomato salsa.

Anna
(11/10/01)

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Chile Lime Cider Chicken

Chile Lime Cider Chicken

Ok, here's the recipe. It was good!

1 cup lime juice (key lime)
3/4 cup canola oil
3/4 cup apple cider
3/4 cup brown sugar
2 tbsp minced dried onion
4 cloves minced garlic
1 tbsp dried red pepper flakes
2 tbsp ground cumin
1 tbsp worcestershire sauce
1 tsp pepper
4 pounds boneless skinless chicken breasts, sliced lengthwise to be about 1" x 1/2" (each breast cut into 4 or 5 semi-equal pieces)

Mix up marinade, let sit for at least an hour. Grill.

Elizabeth Osborn
This was based on the Sunset books Fajita Chicken Skewers out of _Kebabs on the Grill_, but only very loosely.

(11/9/01)

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