Friday, August 29, 2008

Grilling at Home

My husband and I stayed home Friday night to take things easy for the start of our Labor Day weekend. With the songs from our favorite Gypsy Kings album playing, we drank margaritas and taurino cerveza (tastes slightly better than Corona), and cooked while we danced away (we can get silly sometimes...LOL!!).




We grilled some split chicken breast halves that were soaked in brine for hours (a tip I got from a friend to keep turkey moist--and it works!). The result is moist and flavorful chicken breast meat.

I had purchased the brining blend but I bet you could make your own.
  • 1 cup sea salt minus 3 tablespoons
  • 2 tablespoons Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil) or a combination of as many of these spices
  • 2 tablespoons Montreal Steak Seasoning
  • 1 rounded tablespoon black peppercorns
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • zest from half an orange
  • 1 tablespoon red pepper flakes (optional)

    One cup of this blend should be enough for 2 or 3 pounds of chicken breast halves. In a large bowl, combine brining blend with 2 cups of boiling water to dissolve salt. Add 3 cups ice to completely cool brine mixture before adding meat. Add enough cold water to cover meat. Refrigerate for 24 hours; 48 hours is even better because the flavor goes through the meat to the bone.



Havi was very comfortable by the patio door. When John went in and out of the house, she ran her little paws along the glass door as if she was running on her side...LOL.



Hot off the grill, the chicken was perfect to shred for the tacos we had for dinner. Cilantro, green onions, radishes, fresh tomatoes and salsa...YUM-YUM!! I forgot to shred the cabbage and slice up some fresh jalapeƱos but it was still good without any more stuff--not even cheese.

The leftover fixings, if kept fresh, makes a great salad using salsa, seasoned rice vinegar, a little olive oil and freshly ground black pepper for the dressing and the grilled chicken for cheesy quesadillas.



I love our quiet evenings at home and spending time with our girls.

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