Ingredients

• 4 – 6 Chicken Thighs
• Lime wedges to garnish
• Chopped, roasted peanuts to garnish
• Rice Stick Noodles

For the sauce:

• 1/2 cup natural Peanut Butter
• 4 tablespoons Tamari Soy Sauce
• 2 tablespoons Honey
• 2 tablespoons Sriracha Chili Paste
• 4 finely minced Serrano Peppers
• 4 tablespoons Rice Wine Vinegar
• 6 tablespoons Extra Virgin Olive oil

Mix all of the ingredients for the sauce and blend thoroughly until smooth.

Marinate the chicken with half of the marinade and set the other half aside to be used later. Marinate for 30 – 60 minutes.

While the grill is pre-heating, cook the rice stick noodles as directed on the package. They will be just fine if the noodles are cold or room temperature when the chicken is ready. Grill the chicken over medium heat until done.

Serve the chicken over the rice noodles and spoon some of the reserved sauce over the top. Garnish with the peanuts and lime wedges.

We have been making this potato salad for about 4 years and it is very good. I like to use a combination of purple and red potatoes for a nicer presentation. Purple potatoes are slowly becoming more popular here, as they are showing up in our grocery store every so often, and they are even at our local Farmer’s Market. Be careful when cooking purple potatoes, as they are not as forgiving as red potatoes and can turn mushy very quickly if overcooked.

Ingredients:

• 12 – 14 Potatoes, combination of red and purple
• 1/2 Red Onion, thinly sliced
• Cilantro leaves, roughly torn
• Toasted, salted Pine Nuts, for garnish

For the Dressing:

• 1/2 cup Mexican Table Cream (Crema Mexicana)
• 2 tablespoons Extra Virgin Olive oil
• Juice of one Lime
• 3/4 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Honey
• 1/2 cup finely chopped Cilantro

Boil the potatoes for 15 – 20 minutes in salted water or until fork tender, and let them cool. Be sure to check the purple potatoes sooner as they cook quicker. I like to boil them whole with the skins on as I find they get less waterlogged. Also, I bring the water up to a boil with the potatoes in the pot to make sure they cook evenly.

Mix the dressing ingredients together.

You can leave the potato skins on or off; personally, I like to take them off. It is fairly easy to just peel them off now that they have been cooked. When the potatoes have cooled down, cut them in approximately 1 inch cubes (or whatever size you like) and carefully mix them with the dressing, onions, and the roughly chopped cilantro. You may not need all of the dressing so start with half and go from there. Be sure to taste, as chances are good that it will need a little more salt. Garnish with the toasted pine nuts and a little fresh cracked black pepper.

Ingredients:

• About 12 Cherry Tomatoes
• 1 ripe Peach
• 1 slice of a Red Onion
• 1 tablespoon Honey
• Pinch of Kosher Salt
• 1 Serrano Pepper
• 1 tablespoon of Fresh Cilantro
• Extra Virgin Olive Oil, for brushing

Brush the tomatoes and peach with olive oil and sprinkle with salt. Place them all on a hot grill.

Never mind the picture of corn in there, that’s another story, but I did slip some in the salsa and it was great!

The peach will need to come off first after about five minutes.

The tomatoes and onions will come off after ten minutes of total grilling time. Give them all a nice charring. The times I give you are just an approximation, so go by what the food looks like, not your stop watch.

Blitz all of the ingredients in the food processor.

All done!

Ingredients

• One whole Chicken

Rub

• 1 teaspoon Kosher Salt
• 1/4 teaspoon Crushed Red Pepper
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Black Pepper
• Hint of Cinnamon

Marinade

• Approx 1/4 cup Extra Virgin Olive Oil
• 1 big bunch Basil
• 5-6 cloves Garlic
• 1/2 teaspoon Rub (recipe above)
• Juice of 1 Lemon
• 2 tablespoons Honey

Basting mixture

• 1 stick Butter
• 1-2 cloves Garlic
• 1/4 teaspoon Rub (recipe above)
• Zest of 2 Lemons

As you can see this is a lot of basil.

Mix all of the seasonings together to make the rub.  This will go into the marinade and the basting mixture as well.  Blend all of the ingredients for the marinade in a food processor. Put all of the ingredients for the basting mixture in a small sauce pan and set it aside.

One of the easiest ways to grill a whole chicken is to butterfly it.  To butterfly the chicken, you just need to cut the back bone out with a knife or a pair of poultry shears and press it down flat.  By doing this, we maximize the grilling surface of the chicken and cut down on cooking time since it is flat.  Season the bird with the remainder of the Rub.

Coat both sides of the chicken with the marinade and get it under the skin.  Refrigerate for 4 – 6 hours or overnight.

Grill the butterflied chicken indirectly at about 400 – 450 degrees for about 30 – 45 minutes or until the chicken is fully cooked.

For the last 10-15 minutes grill over direct heat and baste with the butter mixture.