Cilantro Mojo

Today, while digging through some recipes looking for my apple butter guidelines (I should probably consolidate those into a single written-down formula at some point, but today is not that day), I came across a recipe I wrote down last year with the intention of trying...and promptly forgot I had it. Fortunately, being able to read came to the rescue and today I got to try Cilantro Mojo and can therefore recommend it to you! Right now mine is sitting in the fridge, but soon it will be served over tortilla chips and queso fresco for a nice easy dinner on a warm day. I may also serve it to myself with crackers and cream cheese. It really is a beautiful sauce and I think I may need to begin finding uses for it. I suspect it would be delectable on chicken too. Hmmm....possibilities!

The recipe comes from Cool Kitchen: No Oven, No Stove, No Sweat! 125 Delicious, No-Work Recipes for Summertime or Anytime by Lauren Chattman. There are some good recipes in that book and I would recommend looking through it to anyone who has the fortune to happen upon it. As always, enjoy! - D

Cilantro Mojo
"This garlicky, emerald-green sauce is a favorite condiment in Spain. It's good, simple party food, scooped onto chips instead of, or along with, tomato salsa. It invigorates plain grilled chicken or fish and can also be served with goat cheese. (I drizzle it on bread spread with cheese.)"

4 large cloves garlic, peeled
1/2 green bell pepper, cored, seeded, and cut into a few pieces
1 cup tightly packed fresh cilantro leaves (one bunch yielded a cup of leaves)
1/2 tsp salt, or to taste
3 TBSP extra-virgin olive oil
1 TBSP lemon juice

Place all the ingredients in the work bowl of a food processor. (Actually, I used a Magic Bullet since I wanted to try out one of the wedding gifts. It works well I'm happy to report.) Proces suntil smooth, scraping down the sides of the bowl once or twice as necessary. The sauce, covered in plastic, can be refrigerated for up to 6 hours before serving.

Grilled Chicken with Tangerine Honey and Chipotle Glaze

This recipe comes from http://www.californiaoliveranch.com/recipes/Entrees-Main-Dishes/Grilled-Chicken-Breast-Tangerine-Honey-and-Chipotl.aspx. There are many good looking recipes at the California Olive Ranch website. I would suggest chcking it out.

For the glaze:
2 cups fresh tangerine juice
5 TBSP honey
2 TBSP finely-grated tangerine peel or Mandarin orange peel
2 TBSP minced canned chipotle chiles in adobo sauce

For the Chicken:
1 cup fresh tangerine juice or orange juice
2 TBSP chopped fresh parsley
2 TBSP chopped fresh cilantro
1 TBSP chopped fresh thyme
1 TBSP minced garlic
2 TBSP Olive Oil
2 TBSP finely-grated Mandarine orange or tangerine peel
1 tsp coarse kosher salt
4 6-oz boneless Chicken breasts

For the Glaze:
Combine the juice and honey in a heavy medium saucepan and simmer until reduced to 2/3 cup. Mix in the grated peel and the chipotle chiles.

For the Chicken:
Combine the juice, herbs, garlic, oil, and orange peel in a bowl and blend. Add chicken and coat with marmalade. Cover and chill at least 4 hours and up to 1 day, turning occasionally as necessary.
Prepare teh barbecue grill to medium heat. Remove the chicken from the arinade and discard marinade. Sprinkle chicken lightly with salt. Grill until cooked through, turning and repositioning chicken occasionally for even cooking (about 15-18 minutes). Brush chicken all over with glaze, grill 2 minutes more on each side.

Serve with glaze.