Grillades
(Steaks Acadian)
- 1 lb. round steak
- Salt and cayenne pepper, to taste
- 1/2 cup of oil
- 1 large onion, sliced thin
- 1 large bell pepper, chopped
- hot pepper sauce, to taste
- Cut round steaks into serving peices and season with salt and cayenne pepper.
- Add steaks to hot oil in a heavy skillet to brown. Do not turn over until you can see brown from the sides, then turn over and brown other side.
- Add onion and bell pepper, cover tightly an lower heat; simmer about 45 minutes, or until meat is tender.
- Add hot pepper sauce and serve over cooked rice or grits.
Yield: 4 servings.
The trick to this dish is the simmering... if you don't let it cook, the meat will be tough. If you like your meat a little more rare, use a better cut, such as rib-eye, and simmer the other ingredients for awhile before adding the meat. By the way, in my house, to taste means really hot!
Citrus Grilled Chicken Breast
- 1 boneless, skinless chicken breast
- 1/4 cup lemon juice
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 tablespoon Triple Sec or Grand Mariner
- citrus slices for garnish
Combine all of the ingredients in a medium bowl, except for fruit slices. Allow the chicken breast to marinate for at least 5 minutes, but no more than an hour. Transfer entire mixture to a hot sauté pan and cook until sauce thickens slightly. Leaving sauce to cook further, move chicken to broiler or grill to color. When chicken is fully cooked, remove everything from heat. Arrange chicken on serving plate and spoon sauce over. Garnish with sliced fruit or twists of peel.
Yield: serves 1
The dusty taste of the cumin blends wonderfully with the tangy citrus.
Chicken Breasts With Pesto and Summer Vegetables
- 1/3 cup olive oil, plus extra for rubbing
- 3 medium zucchini, diced
- 3 medium summer squash, diced
- 3 medium red bell peppers, diced
- 3 medium yellow bell pepper, diced
- 2 large sweet onion, diced
- 2 tablespoons lemon juice
- 1 1/2 cups pesto
- 16 boneless, skinless chicken breast halves
- salt and pepper
- lemon wedges
Preheat oven to 425. Place 1/3 cup of oil in a large roasting pan, and put the pan in the oven for a few minutes to heat up the oil. Remove pan from oven and add the vegetables and season with salt and pepper. Toss thoroughly to coat everything with the oil. Put pan back in oven and let roast for about 25 minutes. Transfer vegetables to a bowl and let cool to room temperature. Stir in lemon juice and pesto. Heat up a grill or sauté pan. Rub the chicken breasts with a little oil and salt and pepper. Cook the chicken over high heat until slightly charred and just cooked through. Arrange chicken on serving plates and top with pesto vegetables. Garnish with the lemon wedges.
Yield: serves 8
This one just cries out for a nice fruity red wine.
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