Thursday, September 22, 2011

Grill - Fajita Chicken Salad

Last night I came home to two things: a note from my wife telling me she had meetings and I was on my own for dinner, and a parcel nested in my broccoli plants on my front porch. In the parcel was my Cholula 4 pack sample that Cholula sent me to review here on the Back Porch. So over the next coming weeks we will be kicking it up to 11 with "the Flavorful Fire" with recipes featuring Cholula.

I wanted to get started right away, so I grilled up some chicken breasts, sliced them into strips and then tossed them in Original Flavor Cholula, then laying them on a crisp garden salad. Unfortunately, the chicken was frozen, and I didn't have time to thaw them properly, so I thawed the outside, rubbed them in spices and threw them on the grill. This caused the spices to burn a bit, but the Cholula saved the day and the chicken tasted great!

Recipe:
Grill
Medium heat, one burner only
20 minutes

Ingredients:
2 chicken breasts
Chipotle seasoning
2 tablespoons Cholula Original Flavor
Salad greens
Tomatoes
Ranch or blue cheese dressing

Rub chicken in chipotle spices. Grill on medium heat until thermometer reads 165 degrees. Slice into strips and toss in Cholula. Let stand 5 minutes, retoss and serve on salad with tomatoes. Top with creamy dressing of your choice and serve immediately.

5 stars

Bon Appetit! The Outdoors Begin at Your Back Porch!


Monday, September 19, 2011

Plum Sauce

Use this versatile sauce on everything from waffles to pork or chicken!

Ingredients:
1/2 cup lemon juice
1/2 cup sugar
3 medium plums
1 tablespoon corn starch
1/2 cup cold water

Boil lemon juice in medium saucepan. Add sugar and dissolve. Cut plums in half and add to the pan including pits. Mash with potato masher until juice runs out and pulp is soft. Skim out pulp, rind and pits. Mix water and cornstarch and pour in a little at a time until thickened to syrup.

Yield 2-3 cups

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

Dutch Oven - Chipotle Pork Tenderloin

Last night we had Mark Hansen of Mark's Black Pot and his delightful family for a Dutch oven gathering. Mark brought his amazing garlic potatoes and a swirl bread with a crumb so soft you could sleep on it! We all had a great time, just sitting on my patio shooting the breeze while dinner cooked and the kids gave my dog some much needed exercise. Mark and I have been friends since I was a boy and he is a giant among men. He is releasing a series of 4 cookbooks and we'll let you know when they hit store shelves.



12" Dutch oven
Baking
375 degrees
30 minutes prep
60 minutes cooking

Ingredients:
1 pork tenderloin pack
Tone's Chipotle Southwest rub
1 cup plum sauce, divided

Roll tenderloins (there is usually 2 in a pack wrapped as one) in Chipotle rub. Heat an oiled dutch oven on a camp stove or propane grill. Sear all sides until browned. Remove from stove and put the oven on the charcoal. Bake for 60 minutes. Do not open the lid until 60 on the nose! Remove from heat, empty the coals from the lid and cover. While the pork rests, go make the plum sauce. Slice the pork into medallions and drizzle the plum sauce over the meat. Reserve half the sauce and serve on the side.

5 stars

Bon Appetit! The Outdoors Start at Your Back Porch!

Monday, September 5, 2011

Dutch Oven - Baked Chicken Marsala

There's nothing I love more than a good Marsala. I know this really isn't Marsala, but it comes close. Adding the cream makes it extra, well, creamy. It was pointed out to me by my best friends that we have not actually had Dutch oven with them at all this summer. Looking back, we'd only done Dutch oven once in June. We'd met socially, but no cast iron parties. So I remedied that with this dish. I hope you enjoy it, it was quite fun to make.


12" Dutch oven
375 degrees
Roasting/Baking
60 minutes
8 servings

  • 4 large chicken breasts, cut in half
  • 1 pint cream
  • 1 cup grape juice*
  • 4 tablespoons butter
  • 1 package sliced mushrooms
  • 4 cups chicken stock
  • 1 package pasta
Saute chicken in butter until browned on the outside. Add mushrooms and saute until sweated. Add stock, grape juice and cream. Mix until blended. Add pasta and ensure all is covered. Bake 30-45 minutes until pasta is tender and chicken is cooked, while the sauce is absorbed into the pasta and thick.



4 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

*As our religion doesn't permit the consumption of alcohol,  we substituted homemade grape juice for the wine. Your mileage may vary.