| Ingredients |
Method |
For The Chicken
24 chicken breasts -- (8-ounce)
3 cup vegetable oil
1 1/2 cups garlic -- chopped
4 tablespoon salt
|
Rinse the chicken and pat dry. Combine the
vegetable oil, garlic and salt in a
shallow
bowl; mix well. Add the chicken. Marinate,
covered, in the refrigerator overnight.
Cold smoke the chicken. Grill the chicken
over medium-hot coals until cooked through,
turning occasionally.
|
For The Salsa
24 peaches -- chopped
4 pint strawberries -- chopped
2 cup red onion -- chopped
41 tablespoon jalapeno -- minced
4 tablespoon dark chili powder
4 bunch cilantro -- chopped
4 tablespoon tequila
juice of 16 limes
juice of 16 oranges |
Mix the peaches, strawberries, red onion,
chili powder, cilantro, tequila, lime juice
and orange juice in a medium bowl.
Chill, covered, in the refrigerator.
|
For The Balsamic Reduction
1 qt. balsamic vinegar
Juice of 8 limes |
Simmer the vinegar in a nonreactive saucepan
until reduced by two-thirds. Remove
from
heat.
Stir in the lime juice. Let stand until
cool.
Pour into a squeeze bottle.
|
For The Spoon Bread
20 cloves garlic -- minced
4 cup onion -- chopped
9 cups milk
9 cups chicken stock
6 cups cornmeal
20 cups jalapeno Monterey Jack cheese --
shredded
32 oz. canned green chiles, drained
2 cup maple syrup
Salt -- to taste
24 egg yolks -- beaten
24 egg whites |
Combine the garlic, onion, milk and chicken
stock in a medium saucepan. Bring to a boil.
Stir in the cornmeal.
Cook over medium heat for 15 to 20 minutes
or until thickened, stirring frequently.
Remove from heat. Add the cheese, chiles,
syrup, salt and egg yolks, mixing well.
Beat the egg whites in a mixer bowl until
stiff peaks form. Fold into the batter. Pour
into a 9x12-inch greased baking pan.
Bake at 350 degrees for 1 hour and
20 minutes.
|
|
To Assemble:
Place a chicken breast and a serving of spoon
bread on each individual plate. Spoon the
salsa on top of the chicken.
Garnish by squeezing designs of balsamic
lime reduction over the entire
plate. |
|
| Recipe By: |
|
| The Dove's Nest Restaurant by Cindy Burch |
