I've decided to start blogging about food. My concept isn't quite clear yet, but for now what you can expect to read about on this site are recipes that I make and self critiques. I'm sure I'll also talk about restaurants in the area and hopefully incorporate some ideas from their menus into my food.
To kick it off is a Cilantro Pesto Grilled Chicken. I was reading some magazine at my friend's place the other night that mentioned a Cilantro Pesto dip. I was infuriated when I discovered that they didn't divulge the recipe for this beautifully green sauce! The next day, I decided to make my own Cilantro Pesto and use it as a marinade for chicken. The recipe is as follows:
1 bunch of cilantro (leaves only)
1 Lime (zested and juiced)
Salt
Pepper
Cumin
One chipotle pepper
One tsp. adobo sauce
2 cloves garlic
2 tbs. vegetable oil
2 tbs. water
Put all ingredients in a blender and mix. Add equal parts vegetable oil and water to get to a paste like consistency. (You can make the consistency thinner if you want, but I chose to make it thick so it would adhere to the chicken during the cooking process).
Place Cilantro Pesto Marinade in a bag with one pound of boneless skinless chicken breasts. Let sit for one hour. Cook chicken at your preference (bake, grill, saute, etc.).
Let chicken rest for 5-10 after cooking to let the juices soak back in before eating your delicious chicken!
