My humid weekend six

D

dawnnys

Well-known member
I don't mean to complain, but it is never me complaining about the below-freezing weather in January!

There will be a crockpot dinner again tonight. There is cilantro barbeque chicken in the slow cooker right now. Will serve over microwave cilantro rice, watermelon-mint salad, and just-picked strawberries for dessert.

Ah, love berry season. We picked a couple of quarts of blueberries yesterday - some of them as big as a nickel - so I'll be looking for some ways to use them once the heatwave breaks.

My garden loves the heat, I must say... Chives, lavender, 3 kinds of tomatoes, basil, lemon balm, jalapeno peppers, beets, radish, green beans, red chard, and potatoes, all growing like there's no tomorrow!

Epicurious's pork chops with sauteed Red Cabbage tomorrow, if I get to the store this afternoon. Garlic-mashed potatoes, orange poppyseed green beans, and layered lemon dessert should be good together. DH's in-laws' anniversary dinner.

My cilantro is pretty much gone, but I didn't any any seeds from them. Maybe I have infertile cilantro ;o) Altho I know they are done for the season, I was wondering if the plants come back, or if they reseed themselves (old ones just die), or if new plants must be planted. Not sure if I should dig them up or just let them go. The way they appeared this year, I'm sure I will have more maybe even in the fall, but never did get any coriander seeds.

I may try "A Hungry Bear Won't Dance"'s Raspberry-Blueberry Muffins (see link if interested) tomorrow morning. Seems like it might be a good thing to bring to a reunion meeting Monday night.

Happy Almost-Holiday weekend everyone!

http://www.ahungrybearwontdance.com/2009/05/raspberry-and-blueberry-whole-wheat.html

 
Sure, although it's pretty forgiving if you don't measure exactly. REC inside

To adapt for the crockpot: I used the flavors, but added 1/4 cup barbeque sauce and then put it in the crockpot on low for what will be 6 hours:

Emeril's Cilantro Chicken

2 oz cilantro leaves (I even used the stems, because you remove it before serving)
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted cumin seeds (I omitted)
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup tequila (I omitted)
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on - I removed the skin)
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish

Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed.

Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat.

Preheat the grill to medium.

Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes.

Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.)

Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and lime wedges before serving.

Stay cool, Elaine!

 
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