Grilled Chicken Mini Brochettes with Avocado & a Mango Honey-Mustard Glaze

March 14, 2013 By Leave a Comment
Grilled Chicken Mini Brochettes with Avocado & a Mango Honey-Mustard Glaze

Editor’s Note: Many parts of the country are already in the grilling mode and if there is still a chill in the air where you are…here’s a hint of delicious things to come as we transition in seasons!

Maybe it’s the sweet-tartness of the honey-mustard glaze, but this dish has been a crowd pleaser for kids and adults since I first created it one sunny summer afternoon!

Perfect as an appetizer or a main dish, this can be served with a salad, along with Grilled Arepas with Farmer’s Cheese.

Read Related: Sweet Mango Salsa

GRILLED CHICKEN MINI BROCHETTEES
Makes: 8 Skewers

Ingredients
1 cup mango purée
3 TBSP
1 TSP Pommery mustard
1 pinch paprika
1 pinch cumin
2 TSP canola oil
4 boneless and skinless chicken breasts, cut into sixteen ¾-inch chunks
2 medium ripe avocados, peeled, pitted, and cut into 1-inch chunks (to have at least 16 chunks) [Note: If they’re too mushy, they’ll fall apart.]
2 medium red onions, cut into 1-inch chunks (so you have about 16 chunks)
Kosher salt and freshly ground black pepper
1 handful baby arugula or mesclun lettuce

Instructions

  1. Soak 8 six-inch bamboo skewers in water for about 30 minutes before grilling so they won’t burn.
  2. In a small saucepan, combine the mango purée, honey, and mustard and mix well. Cook over medium heat until reduced by half, about 10 minutes. Set aside.
  3. In a large bowl, combine the paprika, cumin, and oil and mix well. Add the chicken chunks and stir to coat. Cover and refrigerate for about 10 minutes.
  4. Thread the skewers in the order of chicken, avocado, onion, chicken, avocado, and finish with onion. After all the skewers have been threaded, lightly brush them with the glaze.
  5. Light a fire in a charcoal or gas grill. Place the skewers on the grill, season with salt and pepper, and grill until cooked through, turning as needed, about 7 minutes.
  6. Place the arugula on a serving platter. Arrange the chicken skewers on top. Drizzle additional glaze as desired. Serve immediately.

 

Latin GrillThis recipe was first published in Latin Grill (Chronicle Books) and is available for purchase here.

 

 

Filed Under: Appetizers, Healthy Options, Recipes Tagged With: , ,

Grilled Arepas with Farmer’s Cheese (or Queso Blanco)

September 26, 2012 By Leave a Comment

By Rafael Palomino with Arlen Gargagliano

It’s not only nostalgia that makes me love arepas; it’s also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I’m giving you my basic recipe—and a serving suggestion—but please know you can add whatever you’d like (grilled corn, diced peppers, different cheeses—just to name a few possibilities).
Here I’m suggesting that you smear a bit of farmer’s cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

Serves 4
Ingredients:

  • 1 cup corn kernels, fresh or frozen and thawed
  • 3/4 cup heated chicken stock or water
  • 1 cup instant cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon sour cream
  • 1 ounce Manchego cheese, grated
  • 1 tablespoon butter, melted
  • 1/2 cup farmer’s cheese or Mexican queso blanco

Instructions:

  1. In a blender, process the corn kernels and chicken stock until smooth.
  2. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
  3. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
  4. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
  5. Roll each piece into a ball and then flatten into a pancake about ¼-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
  6. Light a fire in a charcoal or gas grill.
  7. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking).
  8. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
  9. Let cool to room temperature. Before serving, top with a spread of the farmer’s cheese.

 

This recipe was originally published in The Latin Grill and is available for purchase HERE.

 

Filed Under: Appetizers, Chef Cocina, Dinner, Lunch, Recipes Tagged With: , ,

Arepa Round Round Baby!

April 30, 2012 By Leave a Comment

It’s not only nostalgia that makes me love arepas; it’s also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I’m giving you my basic recipe—and a serving suggestion—but please know you can add whatever you’d like (grilled corn, diced peppers, different cheeses—just to name a few possibilities).
Here I’m suggesting that you smear a bit of farmer’s cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

 Serves 4


 

Ingredients:


1 cup corn kernels, fresh or frozen and thawed

3/4 cup heated chicken stock or water
1 cup instant cornmeal

1 1/2 teaspoons sugar

1 teaspoon sour cream

1 ounce Manchego cheese, grated

1 tablespoon butter,

melted
1/2 cup farmer’s cheese or Mexican queso blanco

 

Instructions:

  1. In a blender, process the corn kernels and chicken stock until smooth.
  2. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
  3. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
  4. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
  5. Roll each piece into a ball and then flatten into a pancake about ¼-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
  6. Light a fire in a charcoal or gas grill.
  7. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking).
  8. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
  9. Let cool to room temperature. Before serving, top with a spread of the farmer’s cheese.

 

This recipe was originally published in Latin Grill and is available for purchase HERE.


Filed Under: Family Night Faves, Hosting and Holidays, Kid-Friendly, Make It With Mom! Tagged With:

Grilled Skirt Steak with Rosemary and Thyme Chimichurri Sauce

April 29, 2012 By Leave a Comment
Grilled skirt steak is enhanced by this France-meets-Argentina chimichurri; the pungent, piney nuances of the rosemary and thyme balance beautifully with the taste of the flavorful meat. Serve with the Hombre Pobre Salad, the Grilled Caesar Salad, or any green leafy salad.

 Serves 4

 

 

Ingredients:

1/2 habañero chile, peeled, seeded and minced

1 1/2 teaspoons chopped fresh thyme leaves

1 1/2 teaspoons chopped fresh rosemary leaves

Juice of two limes

1/4 cup olive oil

1/8 cup white balsamic vinegar

Kosher salt and freshly ground black pepper

2 pounds skirt steakLight a fire in a charcoal or gas grill.

 

Instructions:

  1.  In a blender, combine the habañero, herbs, lime juice, olive oil, and vinegar and process until well blended.
  2. Season with salt and pepper.Season the steak generously with additional salt and pepper.
  3. Grill the skirt steak over high heat, about 3 to 4 minutes on each side for medium-rare.
  4. Remove the steak from the grill and let it rest for about 5 minutes.
  5. Slice steak thinly against the grain and drizzle with the rosemary and thyme chimichurri. (You can keep some on the side for guests to add as desired.)
  6. Serve immediately.

 

This recipe was originally published in Latin Grill by Rafael Palomino and Arlen Gargagliano (Chronicle) and is available for purchase HERE.

 

 

Filed Under: Dinner, Family Night Faves, Great Sunday Suppers, Recipes, Romantic Dinners Tagged With: