Anyway you say it, it looks and tastes wonderful.
Or wunderbar, as the Germans would say.
I love being multilingual, don't you?
WHAT YOU NEED:
1. Two large chicken breasts (otherwise you would have to call it Grilled Corn Without Margarita Chicken), cut in 6 pieces.
2. One chilled bottle of beer or wine (for to drink while cooking).
3. Freezer bag
4. Small frozen margarita mix
5. Cumin
6. Three cloves garlic
7. Chili powder (not shown because I forgot)
8. Salt & pepper
9. A grill pan or outdoor grill.
10. Tolerance for mosquitoes (they were quite nasty on this day).
Empty Margarita mix into a bowl...
Add cumin, salt and pepper...
You can use 3 cloves fresh garlic or 1 TBSP bottled garlic. It depends how lazy you are. Don't worry. Your secret is safe with me.
1 lime squeezed into the mix...save a slice for garnish. Or not, if you want to be obstinate...
Pour the sauce into the bag with the chicken...
Reserve some sauce for basting...
Add 1 Teaspoon of chili powder. Just do it. I'm not in the mood for a spat.
If you want to get technical about it, it should have been added to the mix earlier but I forgot because I am not a good multi-tasker. I can't cook and take pictures at the same time. Or cook and use the internet at the same time. But, it doesn't stop me from trying.
Don't judge or I won't be able to be your friend.
Shake it...the chicken, not your behind. I know that drinking the wine will put you in a dancing mood, but please focus!
Refrigerate for 2-4 hours...
Ok, let's get over the knife scratches on my counter, shall we? I happen to hate my cheap1980s counter, so I don't respect it as much as I should. Get over it.
Take a raw cob of corn and remove husks. Set husks aside. Remove all hair.
THEN: Take 1/2 cup butter, Italian seasoning, garlic & herb seasoning and mix together. Spread over corn and re-wrap corn with husks. You can tie it with string.
I didn't , but don't do as I do; just do as I say. HA HA! Now I sound like your mother. HA HA!
But seriously, keep some of the butter mix to brush the corn with when it's on the grill.
A nice side view of BBQ, my Golden Pheasant beer and my Chinese Silver Grass...not exactly National Geographic, but not still a small cheap slice of paradise.
Okay, so I BBQ'd two pieces of corn two different ways. The cob on the right was boiled in a vegetable soup mix for 5 minutes and then quick grilled. The cob on the right was thrown on raw and took longer. Both were basted with seasoned butter. Deelish!!!
I added more chili powder to the basting sauce. The beer was to enhance cooking for the cook. I like my wine but wine and BBQ'ng don't mix. That's just my law. You don't have to abide by it, but you'll be happier if you do.
Finished.
Ain't it so purdy against the background of the paved driveway?
The answer you are scrambling for is "YES".
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