Friday, October 1, 2010

Bird bird bird, bird is the word

Chicken chicken and more chicken this week. The beef and pork prices were through the roof, so its chicken thighs and skinless breasts and hopefully lots of new food ideas.

I had a mental post-it note in my head about putting nectarines together with jalapenos a few weeks back and guess what? was a good thought! I had a nice chubby little roaster and so I marinated it with blended nectarine, orange juice, cilantro, garlic, chipotle in adobo and 2 fresh jalapenos. The smell while it was roasting filled the room like a rich BBQ sauce. Who knew?

Afterwards I topped the chicken with a pico de gallo made also with fresh chopped nectarines and plenty of lime juice. That was luscious all by itself somehow. I mean this is just pico with added nectarines but it was like a whole new fresh lovely taste sensation. And monkey was digging it, P too. So much so that I'm going to put it on toasted bread like a Latin bruschetta this weekend. Hopefully I'll get a more flattering picture because when the juices meld, it makes a pretty color, along with an amazing flavor.

Nectarine Salsa

1 chopped nectarine
3-4 roma tomatoes diced and seeded
1 clove garlic, smashed and chopped
2 jalapenos diced and seeded
1/2 small red onion diced
bunch of cilantro
olive oil
big squeeze of lime juice

I know lots of others have made salsa with fruit so I'm not taking credit for this even though I haven't seen it before. Its just every time I've tasted one with peaches or mango it was too sweet, like they added sugar, which is just wrong in my opinion. No, I have ideas. I have an idea book matter of fact, no lie. One day I may come up with my own turducken, who knows. I gotta try one of those silly birds.

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