MLS CUP: Borracho Pollo

     It's no secret we're Dynamo season ticket holders.  We purchased season tickets for my dad as a Christmas present last year and had a great time going to all of the games!  After each game, they passed out sample cans of Bush's Cocina Latina Frijoles (beans).  During this year's MLS CUP between the Houston Dynamo and the LA Galaxy, I found it only fitting to serve these Mexicana Frijoles with some drunken chicken.  Or as this gringo calls it: BORRACHO POLLO!

Borracho pollos are easy to make.  Season your chicken with whatever hot spices you have.  The hotter the better.  Rub this all over the bird then place the bird on top of the beer.  (hints the name drunken chicken)

pop holes in the top with a can opener

Since I was already cooking one chicken, I figured it needed a partner in crime.  So I spatchcocked this chicken to grill next to his drunken neighbor.  Spatchcocking is a simple method of removing the back bone in order for the chicken to lay flat.  I have previously spatchcocked a turkey.  The results are promising.

 

Serve them up with some Cocina Latina beans and Potato salad and you can't go wrong!  

     Unfortunately, the Dynamo fell 3-1.  It was a sad day but the food helped us get over it.  We're looking forward to watching many more Dynamo games next season (and even more excited to NOT hear about David Beckham)!  Until then, we'll be partying with our borracho friends, el pollo.

Feliz placas! (happy plates!)

Chuletas y Arroz con Pollo

I sent out a mass text message on Wednesday afternoon to the students of Epiphany Youth Ministry.  It read: "Hola amigo/a. Buenos dias! Esta noche estoy cocinando chuletas y arroz con pollo por JAM! Esta alli! Celebre el nuevo ano liturgico! Paz, Jose"

You don't have to understand spanish to know whatever I just said meant something like "I'm cooking one of the best things you have ever tasted so you better be there!" 

I give you: Pork Chops, rice with chicken, and a cucumber/tomato/onion/avocado salad.

My grandmother's recipe is risky business so don't think I'm going to post it on this blog for you to see.  But I will show you the pictures so you can attempt something along these lines in the future.  

Here are the ingredients.  Pretty standard for cooking Puerto Rican.  Sazón is probably the hardest thing to find.  It is sold at most grocery stores in Texas.  Ask for it by name: GOYA.

Arroz con pollo is somewhat similar to the Louisiana jambalaya; except this has olives, cilantro and capers.  Brown the chicken, cook the veggies down, mix it up, add rice, and that's it (basically).

brown chicken with salt and pepper in large cast iron pot

chicken, veggies, seasoning, chicken broth

rice cooked after 20 minutes. add the olives, capers

Chuletas are pork chops.  I decided to cook these in the oven but they cook very well on the grill as well.  20 minutes at 375 should do the trick.  I marinated them with olive oil, garlic, oregano, cayenne, salt, and pepper then laid them on a baking sheet with parchment paper.  

let them rest for at least 5 minutes before cutting

For the salad, chop up one cucumber, a couple tomatoes, half an onion and a few avocados.  Mix in a large bowl: olive oil, vinegar, oregano, salt and pepper.  Simple and delicious.

This meal hopefully prepared our students for Advent which starts this Sunday.  As we anticipate the Christmas season, I pray you have a moment to take a break from the "holiday shopping" and enjoy some good eats.

Happy Plates!

Chicken Four Two

Hello Blog-spot, you seem to have some BBQ dripping off your shirt.  You must have tried to eat some of this BBQ grilled chicken.  Yeah I know; It was Tasty.

Never be satisfied with store bought sauce.  Never use just one.  Mix up what you get.  "Doctor it up a bit" as some people say.  Then let the chicken and sauce mix.  Don't rush the bird, or the taste might run away.

Be patient with the grill process.  Give each leg enough time to crisp up and cook thoroughly.   

We served these chicken legs for Game One of the World Series between the San Francisco Giants and the Detroit Tigers.  No one thought the Giants had a chicken's chance but as we all know, they ended up taking Game One and sweeping the Series.  HMM BABY!

Blake and Me celebrating the Game One Victory!

 A lot has taken place since the last time I've posted about food.  Giants won the W.S., we've gone on two retreats, finished a full season of tailgating, and even zip lined for the first time.  Tons can happen in a 3 month time period, just be sure to eat right.  Something I've challenged myself to do on a more regular basis.  (still hard with the job though....)

Stephen and Me acting all tough pre-zip lining...We were scared!

Here's to hoping you had a great Thanksgiving and an even better, Blessed Christmas!


Happy Plates

Happy Father's Day!!

A huge shout out to all the dad's out there!  My love for the kitchen can be attributed to my father, the person who taught me how to cook!  This Father's Day, we collaborated to grill up some shish-ka-bobs.  My dad was eager to help me take photos of the process to share with our creations with you.

There are four main aspects to a good kabob.  

1. The marinade:  we used a beef marinade from River Roads Cook Book as our guide but don't follow the recipe exactly.  The longer they can soak, the better.  Allow at least 4 hours.

You can message me for the recipe if you're not feeling adventurous.

2. The Meat (cubed):  Steak and Chicken.  Country style ribs also work well.  

3.  The Veggies and Fruit

mushrooms, tomatoes, onions, squash, zucchini, bell peps, and a pineapple

4. The Presentation:  My dad is an engineer so this comes easy I guess. 

Here's the how to:

Cube the meat. Marinate it for at least 4 hours.  Cut the veggies.  Soak the wooden skewers.  Then create the kabobs.  Alternate the veggies to ensure they take on the flavor of the meat.  Also, keep the chicken and the beef separate.  The chicken tends to cook a little longer.

Grill each skewer on medium high heat for about 5 minutes on each side.  (there are four sides)  Serve with dirty rice and a nice artisan bread from Kroger (shameless plug). 

"hey dad, can I has some?"

Sure you can, Biscuit.  Sure you can.

Happy Plates!

and Happy Father's Day!! (a little late)