Thursday, January 12, 2006
Cilantro-Tequila Grilled Chicken
Much to my chagrin I made a recipe last night from Emeril Lagasse. You may wonder why I would be embarassed about making a dish from him. He irks me. My husband calls him "Quasimodo" because he's always hunched over when he's cooking. There's just something so fake about him. He's too gimicky.
Don't get me wrong, this is not the first dish I have made with his name on it. However, I never make his recipes exactly the way he does. For the cilantro-tequila grilled chicken recipe I used chicken breasts instead of legs and 1/2 t. ground cumin instead of 1 T. toasted cumin seeds. I also cooked it in a grill pan instead of on a grill. It's a very simple recipe but you MUST like cilantro because the flavor is a bit overwhelming. It makes the dish rich and filling.
I made some extra marinade to use with the rice or chicken in case it was dry. The chicken actually blackened quite a bit but had to be returned to the pan because it was deceptively underdone.
The chicken made excellent leftover sandwiches. I used some leftover Istara with sourdough rolls, sweet honey mustard, lettuce, and leftover cilantro sauce with the remaining chicken. For some personal flair I added Tim's Jalapeno Potato Chips inside my sandwich for a nice crunch and a little heat.