Thanks to everyone who entered the drawing for “Recipes and Dreams From An Italian Life,” by Tessa Kiros. It’ll be hard to give this on away. The winner is Bill Cox. I’ll pop it in the mail today.
If you are not Bill Cox, you are eligible to enter the drawing for “200 Easy Mexican Recipes,” by Kelley Cleary Coffeen.
As we approach Cinco de Mayo (yes, only a week and a half away), I’m in a Tex-Mex mood. Even though the holiday isn’t really that big a deal in Mexico, it’s turned into a full-blown fiesta in the U.S., giving us an excuse (as if we need one) to celebrate all things lime, cheese, spice, beans and tortilla.
The recipes look pretty simple, and build on basic sauces and veggies introduced throughout the book, such as roasted green chiles, enchilada sauce.
It also features a Mexican food glossary and descriptions of helpful kitchen equipment.
To enter the drawing, send e-mail to firstname.lastname@example.org, including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.
One of my favorite things from the book is the recipe, below, for Margarita Chicken.
In my youth I was known to work two jobs at once. Mostly because I was making more as a waitress than as a journalist. I worked at five different restaurants over the years, including a two-year stint at an Applebee’s in Ohio.
One of my favorite dishes of theirs was Tequila Lime Chicken, which has been renamed so many times I’ve lost track of what it’s called now. I guess people balk at hearing that a chicken dish uses tequila, but that didn’t stop me.
Anyway, this one looks like it might approach that greatness.
Juice of 3 limes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons tequila
3 tablespoons orange-flavored liqueur, such as triple sec
2 tablespoons honey
1 tablespoon minced cilantro
4 boneless, skinless chicken breasts
1. In a large resealable plastic bag, combine lime juice, olive oil, garlic, tequila, liqueur, honey and cilantro.
2. Add chicken. Seal bag and work marinade through chicken with your fingers. Refrigerate chicken for a least 2 hours or for up to 6 hours.
3. Preheat greased barbecue grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, turning once, until no longer pink inside, 6 to 8 minutes per side. Let stand for 6 to 8 minutes. Serve immediately whole or slice crosswise.
– “200 Easy Mexican Recipes”