But they were really good: Friday I marinated a passel of chicken
thighs in mango nectar and guava nectar with chili powder, minced
garlic, lime juice, smoked paprika, salt and pepper. After a couple
of hours in the marinade, they got grilled. While they sizzled, I
reduced the marinade to a syrup and made a cilantro pesto (poblano,
anaheim, cilantro, garlic, toasted pecans, lime juice, olive oil, S&P
-- all buzzed in the blender to a pesto) When the chicken was done, I
moved it to the smoker pit and let it wait there at 200 F till the
guests were ready for dinner.
The chicken smoked for about two hours. Then I tossed it with the
reduced marinade. The pesto was served on the side. I also made a
salad of diced mango, diced avocado, chopped mint, lime juice, olive
oil, S&P.
My friend Zach made grilled tilapia tacos with cabbage and a fine
chipotle sauce. He also made grilled squash and grilled asparagus.
D made mojitos. And margaritas.
Then there were the sliced melons, the guacamole, the quesadillas, and
Lord knows what else. The kitchen looked like a food bomg had
detonated inside.
So tonight. Tonight it was leftovers. They were fantastic.
modom
Only superficial people don't judge by appearances.
-- Oscar Wilde