LONGLEAF STORIES

full circle in the hundred acre wood

Writing that recipe for spicy beef this morning made me hungry for something with lots of garlic and a little heat, so my regular old grilled chicken has taken a south of the border turn. How can it not be good with this bodacious marinade?

1 can chipotles in adobo sauce
1 toasted ancho chile
juice of 1 lime
a little olive oil
1 huge clove elephant garlic
a little kosher salt
1/4 cup or so toasted Mexican oregano

Whirl up in food processor. Put chicken halves in zip-loc type bag. Rub this wild mix all over them and marinate for awhile. Overnight’s probably best, but life’s too short to plan that far in advance. I’ll give it a couple of hours.

Stay tuned: I’ll let you know if it’s any good.

 

Speak. Leave a memory.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Little Fears

Flash fiction tales of humor, horror and whimsy

territori del '900

identità luoghi scritture del '900 toscano

Extra Dry Martini

Straight up, with a twist.

Natalie Breuer

Natalie. Writer. Photographer. Etc.

Our Florida Journal

Exploring Florida - Naturally

Richard Gilbert

The website of Richard Gilbert.

%d bloggers like this: