Grilled Lime and Bitters Chicken

A friend once invited me to dinner at her brother’s new house, maybe 10 years ago. I do remember the gorgeous setting of the backyard. There was lush vegetation all around, pretty wind chimes and birdhouses. I have fond memories of that evening. Its was a beautiful summer day and of course a barbecue meal was in order. He made this chicken, it was the best grilled chicken I ever ate. So flavorful, fragrant and intensely delicious. They gave us a photocopy the recipe from a cookbook or magazine and I made it a few times back then and forgot about the recipe. I wish I would remember what was the side dish to the chicken at that dinner party, I know I took down that recipe too but memory fails me.

Well I had a craving and I was having my parents over for lunch on a beautiful Sunday afternoon for my father’s birthday. It did not take long to dig out the recipe. I cannot give you a source, all I know is that is was on page 52-53 of the barbecue section, as indicated in the photocopy. Just as wonderful as I had remembered!

Ξ Grilled Lime and Bitters Chicken Ξ

1 chicken cut into 4 pieces or 4 chicken breast
1/3 cup lime juice
1 Serrano pepper, thinly sliced
2 green onions, chopped
2 tbsp Angostura Bitters
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 ground pepper
a pinch of ground cloves

Mix all the marinade ingredients together in a bowl. Cover the chicken with the marinade and let stand in the fridge for a few hours or even overnight. Remove chicken from fridge and let it come to room temperature prior to grilling. Drain and set marinade aside. Grill the chicken on the barbecue for about 5-8 minutes per side (meat thermometer should read 165 F), basting the meat with the marinade regularly. Serve with a side of your choice.

 

A Wolf in Tenderloin’s Clothing Pork Tebderloin

I really really really think (I hope) I am on the last leg of this laryngitis. Yes I still have some symptoms. I went to the clinic finally on Friday when I woke up with a terrible sore throat, nasal passage…spare you the details. So it is officially laryngitis, the viral no antibiotics but not contagious kind. I was given a nasal spray with cortisone and steroids. My nose and throat will soon be powerful.

Now one of the MAJOR drawbacks of such an illness is the NO ALCOHOL rule, one I followed as best I could. Yeah alcohol is bad and dehydrates. But I LOVE my booze! OK before I sound like a drunk let me precise I like the occasional wine glass with dinner even on a week night and and drinks can be part of a weekend outing too. And as Murphy’s Law likes to have it, I was recently sent a bottle of Wolf Blass Yellow Label Chardonnay 2009 to try. I stared at it day in and day out for 2 weeks…it was torture.

Not only did I want to be able to truly enjoy and critique this wine fairly but I also wanted to cook something appropriate for its flavors…but I have been too tired to cook lately. Well I had enough yesterday and stuck with a simple yet delicious meal to accompany my long needed pleasurable glass of wine. My simple affair was a lovely pan pork tenderloin served with ready made salad and corn chips.

I have been a fan of Wolf Blass wines for quite sometime. I think the Shiraz was the very first Australian wine I bought year ago. Wolf Blass Wines was established in 1966 by a German immigrant named Wolfgang Blass in South Australia’s Barossa Valley. Today it is owed by Beringer Blass. White wines are sold under the White, Yellow, Green and Gold labels, where as the reds are sold under Red, Yellow, Brown, Grey and Black labels. Yellow Label and Red Label are considered everyday drinking wines.

Chardonnay is what I would call the safest bet for a white wine as it tends to be neutral in flavor compared to some other grapes. Chances are a Chardonnay will please all palates, especially the wine novice. This is not to say there are no complex Chardonnays that will enthrall the connoisseur. Quite the contrary. But this Wolf Blass Yellow Label Chardonnay 2009 is a safe buy. The color is a light yellow-green and the taste has notes of white peaches, melon and nectarines. The oak taste is not overpowering and it leaves a buttery texture in the mouth. It is crisp without being to acidic.

Again this wine is not meant for a major WOW factor but is more of a lovely everyday white wine, in my opinion. I really did enjoy it and would have it regularly for non special occasions. Now what to serve with it? Well this particular Chardonnay goes well with fish, seafood, white meats, spicy Asian dishes, as well as earthy foods like mushrooms and aged cheeses. I chose to go with a pork tenderloin that I marinated and then pan fried. I thought it was a perfect combination. Just marinate for a good  hour and then cook in a pan with a bit of olive oil. I like my pork with a very pink shade personally. Here is the marinade I used, just mix it up and put on the meat:

Wolf in Tenderloin’s Clothing Marinade

1/4 cup olive oil
1 tbsp balsamic vinegar
2 tbsp orange juice
2 tbsp Dijon mustard with seeds
2 cloves garlic, minced or grated
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper