Tequila Lime Chicken

Thank goodness for technology! Just as I decided to sit down and write today's post, my MacBook Pro decided to act up and not connect properly to the internet. So, thank my lucky stars, my iPad was fully charged and I am typing away using only my thumbs. Am I texting this entire post to the world? Limes

My mom has quite the Ina Garten cookbook collection, so needless to say, I've grown accustomed to her style of recipes and food. I have a friend who is a chef at a local restaurant and has told me on multiple occasions, quite bluntly, that she cannot stand Ina Garten. Why? I'm not sure. In Ina's defense, she without a doubt knows how to create delicious recipes, especially for gatherings or parties.

Grilling

This recipe was quite simple - just the instructions on how to make this chicken. It was a great opportunity to think about the flavors and ingredients and create an entire meal around it. I chopped up some vegetables - peppers, onions, etc, and grilled them with the chicken. I chose to serve it all in top a bed of brown rice, providing a protein, starch, and vegetables.

Tequila Lime Chicken

 

Today I am off to Door County for 10 days! We will still be having regular updates, so don't worry, you will still be able to get your daily SMAK fix!

Tequila Lime Chicken Recipe from Barefoot Contessa

Ingredients:

1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeño pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on

Instructions:

  1. Combine the tequila, lime juice, orange juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl.
  2. Add the chicken breasts. Refrigerate overnight.
  3. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
  4. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
  5. Turn the chicken and cook for another 10 minutes, until just cooked through.
  6. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes.
  7. Serve hot or at room temperature.

Fennel & Garlic Shrimp

The past few days I have been trying to mentally and physically preparing myself for the next couple of weeks - the 4th of July, a wedding, a week-long vacation to Door County! Summer always seems to end up being a catch-22: you have so many things that you plan to do with your time - get into shape, go to the beach, read more - but at the end of the day, it seems as if time moves by that much quicker during the summer because we are filling our free time with so many things. Despite this all, I have found myself excited to post an entry on SMAK every day. Yes, some nights that requires me staying up much later than I'd like, but I have gotten into a grove that seems to be working and that I actually enjoy. Plus, I can't leave anyone hanging who actually follows the blog regularly (thank you if you're one of these individuals!). I have found myself spending quite a bit of time at my parents' house this week. I am not sure if it's the comfort of a familiar place or the ease of not having to commute back into the city after work, but last night was my first night at my apartment this week. And it appears as though this weekend is going to be much of the same.

I love cooking with my mom because she loves to cook just as much as I do! Pour a heavy glass of red wine and the two of us could spend hours in the kitchen!

Fennel & Garlic Shrimp

My mother is a huge enthusiast of Ina Garten. It would be safe to say that she owns a majority of her cookbooks. She stumbled upon this recipe for fennel & garlic shrimp and we decided to give it a whirl. Look at these photographs now, the dish appears as though it would be a lot more difficult than it actually is. The time-consuming aspect is simply the prep work - chopping the ingredients, etc.

Bread

As we enjoyed the meal, I got the intense sense that it had French inspiration. Now whether or not this is true, I have no idea. But I could picture myself sitting at a small bistro table in Paris eating the shrimp and shoveling the leftover ingredients onto a slice of French bread.

What about you? Have you had any dishes that have created a visceral experience? One that transports you to someplace completely different?

 

Fennel & Garlic Shrimp Recipe from Ina Garten's Barefoot Contessa Foolproof Cookbook

Ingredients:

6 tablespoons olive oil 1 cup chopped fennel bulb, fronds reserved 3 tablespoons minced garlic (9 cloves) 1/4 teaspoon crushed red pepper flakes 1 pound (16-20 count) shrimp, peeled with tails on 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon Pernod 1 teaspoon fleur de sel 1/2 teaspoon freshly ground pepper French bread for serving

Instructions:

  1. Heat olive oil in a large sauté pan over medium heat.
  2. Add the fennel and sauté for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color.
  3. Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil.
  4. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they're pink and just cooked through.
  5. Off the heat, sprinkle with parsley, 1 tablespoon of chopped fennel fronds, the Pernod, fleur de sel, and black pepper.
  6. Serve with bread to soak up the pan juices.