So me and my Bride, kiddos and grandpa and grandma got together this evening for another Culinary Adventure. Dinner this evening is Lime Pickle Roasted Chicken with Fingerling Potatoes and Fresh Watercress, Southwestern Chopped Salad with Cilantro Lime Dressing, Chopped Brussel Sprouts with Bacon and finished off with Tiramisu. And I fixed all the pics in PhotoBucket to post here correctly but some still are the wrong way. Arghh. Here goes....
Making the Lime Pickle marinade.
I had never heard of this before reading the receipe. Looked in my local stores with no success so went to, of course, Amazon.
Fresh garlic and ginger in the marinade.
The skin-on, bone-in thighs and breasts marinating.
Fresh watercress. Had never cooked with watercress before and really didn't know what it looked like until I found it in the store.
Lady Fingers for the Tiramisu.
Also for the Tiramisu.
The Tiramisu calls for espresso but when I saw the price for 8 ounces I got dark coffee with two shots of espresso instead.
Taters and onions in olive oil.
Chicken added.
Watercress before adding the fresh lemon juice with a lil salt.
Lemon juice.
Chopped salad.
Dressing and tortilla strips for the chopped salad.
Prepping the plates with the lemon/watercress.
I liked the young watercress grandma said older plants have tougher stems.
Brussel sprouts cooked with bacon.
Resting.
Plated.
If you want a good meal loaded with flavor....this is it! The lime-pickle marinade is a unique flavor and one I will absolutely make again. The chopped salad and the lime dressing is fantastic! And I have always hated brusell sprouts but this was really tasty....because it didn't taste like brussel sprouts!
Tiramisu.
I didn't include the tiramisu recipe because I thought it turned out so-so. It was ok just not great.
Lime Pickle Roasted Chicken with Potatoes and Watercress
Ingredients
4 servings
3 garlic cloves, crushed
1 1-inch piece ginger, peeled, thinly sliced
3 tablespoons prepared lime pickle
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 large sweet onions, thinly sliced, divided
½ cup mayonnaise
Freshly ground black pepper
4 skin-on, bone-in chicken thighs (about 1½ pounds total)
Kosher salt
1½ pounds fingerling potatoes, scrubbed, halved lengthwise
2 tablespoons olive oil
1 bunch watercress, tough stems trimmed (about 4 cups)
2 teaspoons fresh lemon juice
Preparation
Pulse garlic, ginger, lime pickle, paprika, cayenne, and one-quarter of onions in a food processor until smooth. Add mayonnaise, season with black pepper, and pulse to combine.
Scrape marinade into a large resealable plastic bag.
Pat chicken dry; season lightly with salt (the lime pickle is already pretty salty, so use a light hand). Add to bag with marinade, seal bag, and toss chicken to coat.
Let sit at room temperature 1 hour or chill up to 12 hours. (The longer the chicken marinates, the more the lime flavor will come through.) Wrap up remaining onion; chill until ready to use.
If chilling chicken, let sit at room temperature 1 hour before roasting.
Preheat oven to 450°. Toss potatoes and remaining sliced onions with oil in a large roasting pan. Add ¼ cup water; season with salt and toss again. Place chicken, skin side up, on top (make sure the pieces have some space between them). Roast until chicken thighs are lightly charred in spots and cooked through, 45–55 minutes. Remove from heat and let sit 10 minutes.
Toss watercress with lemon juice in a small bowl; season with salt.
Serve roasted chicken and potatoes and onions with watercress.
Southwestern Chopped Salad with Cilantro Lime Dressing
Yield: 2 servings Prep Time: 15 minutes Total Time: 15 minutes
Ingredients
5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish
For the cilantro lime dressing
1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
Directions
To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
Serve immediately, garnished with tortillas trips, if desired.
Topic: Lime Pickle Roasted Chicken with Potatoes and Watercress (Read 986 times)