hurrican3

Title: GRILLED CHICKEN BREASTS WITH SALAD
Categories: Poultry, Salads, Vegetables
Yield: 4 servings

4 Boneless chicken breasts
1/2 c Dry red wine
2 tb Olive oil
2 tb Balsamic vinegar
2 Garlic cloves ; pressed
1/4 ts Dried oregano
Salt
Pepper

---------------------------SALAD---------------------------
sm Radicchio
sm Butterhead Lettuce
md Belgian Endive
2 tb Dry red wine
2 tb Olive oil
1 tb Balsamic vinegar
1/2 c Salsa (purchased or homemade

1. Remove skin from chicken breasts and discard. Whisk
together red wine, olive oil, balsamic vinegar,
garlic, oregano, salt and pepper in a shallow bowl
just large enough to hold the chicken breasts. Add the
chicken breasts and marinate 30 minutes, turning
chicken every 10 minutes.

2. Heat grill to medium hot and grill chicken 4 to 6
minutes on each side or until no longer pink on the
inside.

3. Wash radicchio, lettuce and endive; pat dry. Cut
greens into long strips and place in a medium bowl .
Combine red wine, olive oil, vinegar, salt and pepper
in a small bowl and whisk until smooth. Pour over
salad greens and toss lightly.

4. To serve, divide salad greens among 4 plates and
place a grilled chicken breast on top. Garnish with
salsa. Makes 4 servings.

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hurrican3

Title: GRILLED CHICKEN AND RED PEPPER TACO
Categories: Poultry
Yield: 6 servings

1 1/2 lb Boneless, skinless chicken b
2 Red bell peppers roasted peel
2 Stalks celery, washed and chop
1 Med red onion, peeled and chop
1/2 c Cooked black beans (about 2
1/4 c Chopped cilantro leaves
1/4 c Balsamic vinegar
1/4 c Oil
1/4 c Orange juice
1/4 c Lime juice
2 Cloves garlic, peeled and mi
1 ts Ground coriander seed
1/2 ts Pepper
1/2 ts Salt
1/4 c Sour cream or non-fat yogurt
6 (8-in) flour tortillas

LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken
breasts to an even thickness, and grill or broil on
both sides until cooked through, but not dried out,
about 4 minutes on a side. It makes sense to grill the
peppers at the same time. Slice, and set aside.
Combine the bell peppers, celery, onion, black beans
and cilantro in a mixing bowl. Combine the vinegar,
oil, orange juice, lime juice, garlic, coriander,
pepper. Combine with salt and sour cream or yogurt in
a jar with a tight-fitting lid. Shake well, and pour
the dressing over the vegetables. Marinate the
vegetables for 1 hour at room temperature. Place a
large skillet over medium heat, and grill the
tortillas for 30 seconds on a side to soften. To
serve, divide the chicken among the tortillas, placing
it at the center of the tortilla. Divide the
vegetables and their dressing on top of the chicken,
and roll the tortilla into a cylinder. Serve
immediately; the dish should be at room temperature.
Serves 6. Note: The chicken breasts, vegetable mixture
and dressing can all be prepared a day in advance. Do
not marinate the vegetables for more than 1 hour.
Cover with aluminum foil to reheat. Reheat the chicken
in a 300F oven for 15 minutes.

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hurrican3

MESQUITE GRILLED CUMIN-AND-LIME-MARINATED CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chronicle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 T Cumin
1/2 c Fresh lime juice
2 T Olive oil
2 cl Garlic, chopped
Salt/freshly ground pepper
4 (6-oz)boneless, skinless
Chicken breasts
Relish
RELISH
3 Ears corn in the husks
1 t Olive oil
1/2 c Cilantro,chopped plus sprigs
For garnish
2 c Cooked black beans, drained
Salt/freshly ground pepper

In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper.
Place chicken in a large bowl. Pour marinade over chicken, mix well, cover
and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite
chips until fully cooked but not dry.
To serve, place relish in center of each of 4 plates. Slice chicken
breasts at an angle and arrange slices around the relish on each plate.
Garnish with cilantro sprigs.
RELISH: Roast corn in the husks on hot grill, turning occasionally, until
tender, about 15 minutes. Remove from grill and set aside until cool
enough to handle. Remove husks and cut kernels from cobs (you should have
2 cups).
Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir
in beans. Season with salt and pepper to taste.

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hurrican3

title: mustard grilled chicken
categories: entree
servings: 50

13 broiler-fryer chicken
3 c unsalted butter
3/4 c olive oil
1 t salt
1 t white pepper
1/4 t cayenne
3/4 c red wine vinegar
2 c dijon mustard
1 c shallot
1 t garlic
1 t thyme
1 t ground cumin
4 qt fresh breadcrumbs

coat chicken with butter and oil
broil or grill for 5 minutes per side, basting often
season with salt, white pepper, and cayenne to taste combine vinegar,
mustard, shallots, garlic,
thyme, cumin, and cayenne-mix well
slowly blend in just enough remaining oil and butter to thicken-mix well
brush onto chicken to coat liberally
coat with breadcrumbs
drizzle lightly with oil and butter mixture
broil or grill until juices run clear when pierced with a fork
serve hot

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hurrican3

GRILLED CHICKEN BREASTS WITH MANGO SALSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken breast halves,
-boneless
2 T Dark soy sauce
2 T Salad oil
2 T Honey
2 T Fresh, strained lime juice
1/2 t Salt
1/4 t Cayenne pepper
-----MANGO SALSA-----
2 Mangos (about 1 lb. each) **
1/2 c Finely diced red onion
1/2 c Cucumbers - see instructions
2 Peppers, seeded and diced
Juice of two limes
1/2 t Salt
-----BASIC-CAPER MAYONNAISE-----
2 Egg yolks
1 1/2 T Strained fresh lime juice
1/4 t SALT, HEAPING

Cucumbers should be finely dice, unpeeled.-

Trim the chicken breast halves of all fat and gristle and separate the
tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a
shallow dish just large enough to hold the chicken in one close layer.
Marinate the chicken in this mixture for 1 hour at room temperature or for
several hours the refrigerator, turning several times. Grill the chicken
breasts for 3 to 4 minutes per side, the tenderloins about 2 minutes per
side. The chicken may also be sauteed over moderate heat in a skillet
lightly filmed with oil. The bottom of the skillet will darken as the
honey caramelizes but is easily cleaned.

Cut the breasts in thick slices and fan on dinner plates, placing the
tenderloins along side. Spoon the salsa over the top and drizzle with the
mayonnaise.

MANGO SALSA

Slice the mango flesh from each side of the pit. One half at a time, make
an inch cut just inside the skin, then score the flesh in 3/8-inch cubes.
Turn skin inside out and free the mango flesh with the knife. Cut the cubes
in inch dice, reserving any mushy pieces for some other use. You should end
up with about 1 1/2 cups. Combine mango with all remaining ingredients and
let sit 30 minutes to blend flavor.

** Note: 1 1/2 Cups peach or papaya dice may be substituted for the
mango.

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hurrican3

Grilled Lime Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chicken breast halves without skin
1/2 cup lime juice
1/3 cup olive oil
4 green onions -- chopped
4 cloves garlic -- minced
3 tablespoons fresh dill -- divided
1/4 teaspoon pepper

Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2
T. dill and pepper in a resealable plastic
bag. Add chicken; seal, refrigerate 2 to 4 hours. Drain, discard marinade.
Grill chicken, uncovered, over medium-hot
coals for 12 to 15 minutes, until tender and juices run clear. Turn after 6
minutes. Sprinkle with remaining dill before serving.

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hurrican3

GRILLED BREAST OF CHICKEN W/MAPLE WHISKEY GLAZE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t DRIED THYME
2 CHICKEN BREASTS* boned, skin
1/2 c PURE MAPLE SYRUP
3 T JACK DANIEL'S WHISKEY
1 T VEGETABLE OIL

*Note: Chicken breasts should be boned, skinned & split. Rub thyme over
both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate
breasts in the refrigerator for several hours. Grill or broil breasts,
basting frequently with marinade for a shiny brown glaze. (Glaze burns
easily, so watch carefully.)

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hurrican3

Grilled Chicken Breast With Drunken Black Beans

Serving Size : 1
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Whole boneless, skinless chicken breasts
1 Large onion, peeled -- sliced
2 Cloves garlic, peeled -- minced
3 jalapeno chilies, stems removed -- finely chopped
1 Small Bunc fresh cilantro, washed -- chopped
1 1/2 Teaspoons crushed cracked black pepper
Salt -- to taste
1/2 Cup corn or olive oil
Drunken Black Beans:
1 Pound black turtle beans
1/4 Pound smoked bacon -- in medium dice
1/4 Pound Mexican Chorizo Sausage -- skin removed
2 onions, peeled -- in small dice
1 carrot, peeled -- in small dice
3 Cloves garlic , peeled -- minced
3 jalapenos, stems removed -- minced
1 smoked ham hock
1/2 Tablespoon epazote -- chopped finely
1 Bottle dark Mexican beer
2 Quarts rich chicken stock
1/4 Cup cornstarch
1/4 Cup Tequila
Salt to taste
1 Bunch fresh cilantro -- chopped
Lime juice to taste
Smoked Tomato Ranchero:
3 tomatoes, peeled, seeded -- in small dice
1 1/2 Tablespoons olive oil
8 Cloves garlic -- peeled
2 onions, peeled -- in small dice
1 carrot, peeled -- in small dice
1/2 Teaspoon fresh thyme -- chopped fine
1/2 Teaspoon fresh oregano -- chopped fine
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
1/2 Teaspoon cracked black peppercorns
1 bay leaf
1 Cup Veal Demi-Glace
2 Cups rich chicken stock
1/2 Cup Ancho Chili Paste
1 Small red bell pepper, roasted, skinned, seeded -- in
small di
1 Small yellow bell pepper -- as above
1 Small poblano chili,seeded -- in small dice
1 Small Bunc cilantro, washed, -- chopped
Lime juice to taste
Salt to taste
Ancho Chile Paste:
4 ancho chilies, stem and seeds removed
1 Small onion, peeled -- chopped
1 Clove garlic, peeled -- chopped
1 jalapeno -- chopped
1 serrano chili -- chopped
1 chipotle chili -- chopped
1 Small Bunc fresh cilantro
1 Cup rich chicken stock
Tart Tomatillo Relish:
8 Large tomatillos, husked -- in 1/8″ dice
1/2 red bell pepper, seeded -- in 1/8″ dice
1/2 yellow bell pepper, seeded -- in 1/8″ dice
2 jalapenos, seeds removed -- in 1/8″ dice
2 shallots, peeled -- in 1/8″ dice
1 garlic clove, peeled -- minced
Juice of 4 large limes
Maple syrup to taste
Salt to taste
Cotija queso (mexican hard cheese)

Prepare smoker for cold smoke. Place chickens on rack and cold smoke with
as little heat as possible for 15 to 20 minutes. Remove from smoker and
place chickens in a large bowl. Add onion, garlic, chilies, cilantro,
pepper, salt and oil to bowl with chickens. Mix to combine. Marinate
overnight or at least 8 hours.

Prepare grill. Make sure grates are clean and lightly rubbed or brushed
with oil.

Remove chicken from marinade and place skin side down on hot grill. Cook
for 4 minutes. Turn and grill other side for 3 minutes or until chicken is
cooked through. Remove from grill and keep warm.

Spoon a portion of the Drunken Black Beans in the middle of each warm
plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place
the chicken breast slightly off center in the middle of the plate, showing
a small portion of beans. Top each chicken breast with a small spoon of
Tart Tomatillo Relish.
Sprinkle the middle of each plate with Chateauguay Ques. and garnish with a
large sprig of cilantro.

Drunken Black Beans:
Place beans onto a large tray and pick through them. Wash beans and set
aside. Render fat from bacon in a large stockpot over medium heat. Add
chorizo and cook until the sausage is breakingapart, about 4 to 5 minutes.
Add onions and carrot and saute for 3 minutes.
Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add
beer and reduce for 3 minutes. Add beans and chicken stock and bring to a
boil. Dissolve cornstarch in tequila and stir into boiling chicken stock
little by little until mixture is slightly thickened. Reduce heat to a
simmer, season with salt, and cook stirring occasionally for 1 hour or
until beans are soft. The beans at this stage should be thick. Remove ham
hock. Add cilantro and lime juice. Recheck salt seasoning.

Smoked Tomato Ranchero:
Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with
as little heat as possible for 12 to 15 minutes. Remove from smoker and set
aside.

Preheat oven to 350 degrees.

Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium heat.
When hot, add garlic cloves and saute for 3 minutes or until golden brown.
Place in preheatedoven and roast for 6 to 8 minutes or until each clove is
soft, stirring occasionally to prevent burning.
Remove from oven. Remove garlic from panand allow to cool.
Set aside until ready to use.

Place remaining 1 tablespoon oil in a large saucepan over medium heat. When
hot, add onions and carrot and saute for 5 minutes or until onions are
golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and
bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho
chili paste and bring to a boil. Lower heat and simmer for 30 minutes. Skim
any fat that may have settled on the top. Add smoked tomatoes, roasted
garlic, roasted red and yellow bell pepper, and roasted poblano chili.
Simmer for 10 minutes to combine flavors. Remove from heat and add
cilantro, lime juice, and salt.

Ancho Chili Paste:
Place all ingredients in a medium saucepan over medium heat. Bring to a
boil, then simmer for 10 minutes. Pour into a blender and puree until
smooth. Set aside until ready to use.

Tart Tomatillo Relish:
Mix all ingredients together, then check seasoning.



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

NOTES : cortija is a hard crumbly cheese
similar to feta but not as
salty.

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hurrican3

Title: GRILLED POLYNESIAN CHICKEN
Categories: Chicken, Low-fat
Yield: 4 Servings

MMMMM-----------------------KAREN GODFREY----------------------------
2.00 tb Soy sauce, lite
1.00 tb Brown sugar
0.25 ts Ginger
0.13 ts Garlic powder
4.00 Chicken breast, boneless
8.00 oz Pineapple slices, drained
4.00 ts Coconut

In small bowl, combine soy sauce, brown sugar, ginger and garlic
powder; mix well. Place chicken on plate. Brush both sides of each
breast half with soy sauce mixture. Cover; let stand 15 min. at room
temperature to marinate.

Heat grill. When ready to barbecue, oil grill rack. Place chicken on
gas grill over med. high heat or on charcoal grill 4-6 inches from
med. high coals. Cook 8-10 min. or until chicken is tender and juices
run clear, turning once. Top each with pineapple slice during last
few minutes of cooking time. Serve sprinkled with coconut. S: Fast &
Healthy. Calories: 190, Fat: 4g

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hurrican3

Title: Herb-Tomato Grilled Chicken
Categories: Poultry, Bbq
Yield: 4 Servings

3 lb Chicken, cut-up
1 ds Salt
1 ds Black pepper

MMMMM-----------------------BASTING SAUCE----------------------------
2 T Oil or melted butter
3/4 c Tomato ketchup
2 T Lemon juice
2 Cloves garlic, minced
2 t Dried basil leaves

Cut off excess fat from chicken pieces. Loosen skin away from the
meat (this helps the basting sauce to reach the meat underneath).
Sprinkle chicken with salt and pepper. Mix together and blend well
the oil, tomato ketchup, lemon juice, the garlic and basil. Place
chicken pieces on rack. Brush both sides with basting sauce. Grill
chicken for 12 to 15 minutes on one side, brushing with basting sauce
from time to time. Turn chicken over. Brush again with sauce.
Grill chicken for another 12 to 15 minutes or until chicken is done
and juices run clear when pierced with a fork. Serve immediately with
crusty bread and a tossed green salad, tomatoes, and crispy baked
potato wedges.

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hurrican3

Moo Shu-Style Grilled Chicken

Recipe By : Unknown Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Bbq/Grill
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 scallions -- trimmed
3 Tablespoons reduced-sodium soy sauce
1/4 cup plum jam or hoison sauce
2 Tablespoons +2 tsp reduced sodium ketchup
2 Tablespoons +1 tsp rice vinegar
3/4 teaspoon five-spice powder
1 pound skinless boneless chicken breast
8 8 inch flour tortillas
1 red bell pepper -- cut in thin strips

In a large bowl of water, soak the scallions until ready to cook.

In a small bowl, combine the soy sauce, plum jam, ketchup, vinegar, and five
spice powder. Transfer 1/2 cup of the plum jam mixture into a measuring cup
and spread onto the chicken breasts. Set the chicken aside. Using the
remaining mixture, spread one side of the tortillas with the plum jam mixture
and set aside.

Preheat the grill to a medium heat. Spray the rack--off the grill--with
nonstick cooking spray. Grill the chicken and scallions, covered, for 3
minutes or until the scallions are cooked tuning once, for 5 minutes or until
cooked through. Remove the chicken from the grill and grill the tortillas,
jam-sides up, for 20 seconds to warm through.

Thinly slice the chicken on the diagonal. Dividing evenly, place the
chicken, scallions, bell peppers on the jam side of the tortillas. Place 2
filled tortillas on each of 4 plates and serve open face or rolled.

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hurrican3

PROTEIN PANCAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Unbleached (wheat) Flour
1/2 c Bran
1/4 c Rolled Oats *
1/4 c Soy Flour (in health stores)
1 t Baking powder
1/4 ts Baking Soda
1 1/2 c Milk (or more)
2 x Eggs
3 tb Plain Yogurt
2 tb Light Sesame Oil

* ground in blender, or 1/4 c Cornmeal
Mix the dry ingredients in a bowl. Beat the liquid
ingredients (incl 2 T of the oil) together and add
them to the dry mixture. Stir to mix well, mashing out
the lumps with a wooden spoon. Add more liquid if
necessary; the batter should pour off the spoon slowly
but smoothly. You can use water instead of milk after
you've added the first 1 1/2 cups of milk. Brush a
hot skillet with oil or butter. The skillet should be
well greased. Heat the skillet and cook the pancakes
on the 1st side over med-hi heat until the surface
bubbles; turn and cook briefly on the 2nd side.
Transfer to warm plate. Makes 12 pancakes.

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