At this year's rally there were so many great dishes and desserts at our pot luck. Please share your recipes with us.
Here's mine:
Chipotle-Mango BBQ Chicken
Makes 2-4 servings (I had to adjust this of course)
Ingredients
*1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on
Directions
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.
Add the chicken with half the mango mixture to a re-sealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.
*Make sure your mangos are nice and ripe, otherwise you will be up until 2 in the morning pulverizing them. ;) (I apologise to my immediate neighbors for the Cuisinart noise in the middle of the night)
I made this recipe using 30 pounds of chicken and adjusting it accordingly.
-Connie_S
-- Edited by RodnReal on Sunday 11th of October 2009 12:45:39 PM
contra said
08:49 PM Oct 13, 2009
Since I was up all night listening to the Cuisineart next door (just kidding) I opted to make a VERY easy, yet attractive little dessert...;) There's really not a recipe to share...just layer a few sweets in a trifle dish and call it good. By the way, I would lose sleep any night RodnReal would like to make the mango chicken! It's to die for!!
Tracy
RodnReal said
05:07 AM Oct 14, 2009
LOL Tracy is really downplaying the incredible presence her dessert had on the dessert table. My hubby ranted and raved about it as did a few others who couldn't get enough of your delectable delight.
I had my eyes on the lemon bars at the end but they were gone by the time I got there. Soooo many beautiful sights looking around at the tables chock full of food and sweets. It was really fun since the variety of dishes came from all over the US and beyond, you just can't get that anywhere.
C'mon ladies and gents, share those recipes, we won't tell anyone...;)
-Connie
-- Edited by RodnReal on Wednesday 14th of October 2009 05:08:24 AM
Here's mine:
Chipotle-Mango BBQ Chicken
Makes 2-4 servings (I had to adjust this of course)
Ingredients
Directions
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.
Add the chicken with half the mango mixture to a re-sealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.
*Make sure your mangos are nice and ripe, otherwise you will be up until 2 in the morning pulverizing them. ;) (I apologise to my immediate neighbors for the Cuisinart noise in the middle of the night)
I made this recipe using 30 pounds of chicken and adjusting it accordingly.
-Connie_S
-- Edited by RodnReal on Sunday 11th of October 2009 12:45:39 PM
Tracy
I had my eyes on the lemon bars at the end but they were gone by the time I got there. Soooo many beautiful sights looking around at the tables chock full of food and sweets. It was really fun since the variety of dishes came from all over the US and beyond, you just can't get that anywhere.
C'mon ladies and gents, share those recipes, we won't tell anyone...;)
-Connie
-- Edited by RodnReal on Wednesday 14th of October 2009 05:08:24 AM