Father’s Day is just two days away and you haven’t figured out what you’re having for dinner? Well since we know dear old dad likes to BBQ with a beer in hand, the following menu, centered around Barefoot Contessa's devine Tequila Lime Chicken, will be sure to please and will leave you all time to actually enjoy dad this weekend.
Chips, salsa and guacamole (Try making your own salsa and guacamole, so much better!)
Tequila Lime Chicken (Recipe below.)
Corn Bread (Recipe below. Good corn tortillas are another option)
Simple Salad (See previous post.)
Berries and ice cream
Barefoot Contessa’s Tequila Lime Chicken
This recipe is from a must-have cookbook, Barefoot Contessa Family Style by Ina Garten. Ina claims this chicken is a favorite of the customers she serves at her specialty food store in the Hamptons. I have made this numerous times and have to agree with her customers—this chicken is delicious!
½ cup gold tequila
1 cup FRESHLY squeezed limejuice (5-6 limes)
½ cup FRESHLY squeeze orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (split) boneless chicken breasts (Ina recommends skin on, personally I prefer skin off)
Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a large bowl. Add chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. 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. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Northern Corn Bread
This recipe is taken from another all-time favorite, The All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.
A mixture of cornmeal and flour, an additional egg, and a combination of milk and buttermilk yields a lighter bread with a more cakey texture than Southern Corn Bread.
Position a rack in the center of the oven. Preheat the oven to 425 degrees F. Grease a 9x9-inch pan or a standard 12-muffin pan or line the muffin pan with paper cups.
Whisk together thoroughly in a large bowl:
1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
1 to 4 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Whisk together in another bowl:
2 large eggs
2/3 cup milk
2/3 cup buttermilk
Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in:
2 to 3 tablespoons warm melted unsalted butter or vegetable oil
Scrape the batter into the pan and tilt (if using a square pan) to spread evenly. Bake until toothpick inserted in the center comes out clean, 10 to 12 minutes in a muffin pan, 20 to 25 minutes in a square pan. Serve hot.