Archive for July, 2012

“Philly Cheesesteak”

July 30, 2012 Leave a comment
Philly Cheesesteak

“Philly Cheesesteak”

Being in the military, I was able to travel all over the world.  I’ve been to a few Continents and many countries.  I had my share of unique foods and met lots of interesting people.

Traveling abroad was certainly a once in a lifetime travel experience that I will cherish my entire life.

Despite being a world traveler, some of my favorite experiences, and proudest moments, happened right here in the United States.

For instance, my travels have taken me to the beautiful New England coast where the early morning fog makes way for breathtaking lush rolling green hillsides.  Off the coast, I participated in top-secret training exercises with Navy Seals.  Those guys really are bad-ass.

In Chicago, I nervously marched to the 50 yard line of Soldier Field, carrying the colors of America which I, an 18-year old kid from Pittsburgh, hoisted in front of sixty-thousand fans during the National Anthem of a Chicago Bears game, complete with a military fly-by.

I participated in New York City’s Annual Fleet week where, as a sailor aboard the USS John F. Kennedy, I stood proudly on the flight deck as we entered New York’s famous harbor.  Greeted by police and fire boats, we were the honorees.  The Statue of Liberty and at the time, the World Trade Centers there to greet me.

My duties took me to Miami.  There I had some time off and it afforded me the opportunity to take in a college football game at the famous Orange Bowl.   At the time, 2 of the most popular and elite college teams took the field.  Penn State vs. Miami.  At the height of their popularity then, very much unpopular for their off the field scandals today.

Finally, Philadelphia, visiting the hometown of a friend of mine who I met during my time aboard the JFK.  That’s the best experience of all.  Meeting people who you would otherwise never know. The people who, like me, voluenteered to fight for and represent their county.

While In Philadelphia, I was nothing more than a tourist doing what every other tourist does. Visiting the Liberty Bell, Independence Hall, the Rocky Statue and trying my first ever authentic Philly Cheesesteak.

I’ve made a few versions of this iconic sandwich using good quality thinly-sliced strip steak, which I get from a friend of mine who is a butcher.  However, since its not always possible to get the good stuff when the mood strikes, I pull out this recipe using strip steaks cheaper cousin, ground beef.

Nothing can live up to the authenticity of the real deal,  but in a pinch this one will satisfy the craving.

This recipe will make three 12- inch sandwiches. Enjoy!


  • 1 1/2 pounds ground beef (80/20)
  • 1 onion, sliced thin
  • 1/4 cup steak sauce
  • 1/2 cup beef broth
  • 1 green pepper, sliced
  • 8 ounces mushrooms, sliced
  • Provolone cheese, sliced (approximatly 3 slices per sandwich)
  • Salt and Pepper (to taste)
  • Mayonnaise (optional)
  • 3 twelve-inch hoagie buns

Preheat broiler.

Meanwhile, over medium high heat, brown the ground beef, drain and return back to the skillet.

Add in onions, peppers, and mushrooms and cook for 4-5 minutes until soft.

Stir in steak sauce.  Cook 1 minute.

Add beef broth, salt  and pepper and bring to a boil.  Continue cooking until liquid begins to reduce, approximately 3-5 minutes.

Philly Cheesesteak Cooking

One skillet meals are the best

Meanwhile, split buns and add mayonnaise.  Add beef/onion/mushroom/pepper mixture and top with cheese.

Place sandwich on sheet pan and broil, open face, just long enough to melt cheese.  Enjoy!

Not quite the real thing

Not quite the real thing, but in a pinch..mmmmm!



Belgian Waffle with Blueberry Compote

July 29, 2012 2 comments
Belgian Waffle

Belgian Waffle with Blueberry Compote

Despite my love affair with the grill and all things charred, seared, and smoked, my favorite meal of the day is actually breakfast.  It is the one meal I never skip.  And even though my weekdays start early (I’m in the office most days by 6am) I always make time for breakfast. To me, starting the day right is important and typically sets the tone for my eating habits throughout the day.

My work-day breakfasts are quick hitters: typically cereals, oats, fruit, and yogurts. All of which which can be quite repetitive and boring.

The weekends, well that’s another story altogether.

On a Saturday or Sunday, I like to make big breakfasts.  Pancakes, omelettes, corned beef hash, home fries, biscuits, sausage gravy, and of course, bacon.  Granted, not all at once…….although.

The weekend is all about lots of ingredients and making a mess of the kitchen.  What better way to do that than by breaking out the waffle maker.

Ok, you’re probably thinking “Do I really need to read a blog entry about waffles?”  The short answer is yes!  Because after trying this waffle you will throw all other waffle recipes away.  That is, of course, your waffle is better than this one.  If it is, please share it.

This waffle recipe has just the right crispy exterior, combined with a soft, airy interior.  It has a nice a sweet flavor to it. You can eat it without any toppings and it would be delicious.

Personally, I like to top a good waffle with a blueberry compote.  For those unfamiliar, a compote is nothing more than a fruit cooked in a sugar syrup.  I enjoy blueberry, but any fruit will work using the same recipe.

The next time you’re making waffles, give this a try and let me know what you think.  I promise you’ll love it.  If not, your kids, (or your dogs) will.


For the Waffles

  • 2 Cups all-purpose flour
  • 3/4 Cup sugar
  • 3 1/2 Teaspoons baking powder
  • 2 Egg yolks
  • 1 Stick of butter, melted
  • 1 1/2 Cups Milk
  • 1 Teaspoon vanilla extract
  • Zest of 1/2 lemon

For the Blueberry Compote

  • 2 Cups fresh blueberries
  • 3 Tablespoons water
  • 1/4 Cup Sugar
  • 1 Tablespoon lemon juice
  • Zest of 1/2 lemon

To make the waffles, combine flour, sugar, and baking powder in a bowl.

In a separate bowl, combine yolks, butter, milk, vanilla, and lemon zest.  Mix well.

Add the wet ingredients to the dry ingredients and stir until just combined. (Do not over mix)

Cook waffles according to your waffle iron directions.

Serve immediately or place cooked waffles in a oven heated to 225 degrees to keep warm while you make remaining waffles.


Hot off the press

To make the compote, add blueberries, water, lemon juice, zest, and sugar to a saucepan.   Cook over medium heat, stirring occasionally, 10-12 minutes.

Blueberry Compote

Blueberry Compote

Pour compote over waffle, dust with powdered sugar.  Enjoy!

Waffle with a side of bacon

Don’t forget the bacon

Lower-Cal Alfredo

July 28, 2012 Leave a comment
Alfredo Main

Lower-Cal Alfredo

Years ago I went to a restaurant and and was looking over the menu. Unsure of what I wanted, I focused in on the Fettuccine Alfredo.

Pasta. Cream. Butter. Parmesan.  Sounded good to me.

The dish came, and it looked heavenly.  The pasta smelled wonderful and tasted equally as good.

The portion was decent but wasn’t huge, so I tackled the whole plate.

About an hour later things weren’t so good.  I felt like I ate a bag of cement.  It just sat there, filling my gut.  I was miserable.

A few days later I came across an article entitled “Worst Foods to Order When Dining Out”.  What do you think topped the list?  The article stated that Fettuccine Alfredo has more saturated fat than a whole pint of Ben and Jerry’s Chubby Hubby.  YIKES!

After reading the article, this chubby hubby vowed never again to eat the gut-busting, artery clogging dish.

That is, of course, until one morning I was watching (yep, you guessed it) Food Network.  The show was “Healthy Appetite” with Ellie Krieger.  She made a version of Low-cal Fettuccine Alfredo that, if it tasted as good as it looked, would get me back in the Alfredo eating game.  One-third the calories and fat, I couldn’t wait to give it a try.

Thank you over-priced cable television.

I modified her recipe slightly by adding more cream cheese and less Parmesan and omitting parsley in the dish.


  • 1 Tablespoon unsalted butter
  • 1 Clove garlic, minced
  • 1 Teaspoon grated lemon zest
  • 2 Teaspoons all-purpose flour
  • 1 Cup 2% milk
  • Kosher Salt and Pepper to taste
  • 4 Ounces low-fat cream cheese (1/2 block)
  • 1/2 Cup Parmesan cheese
  • 1 Box spaghetti noodles (or any noodle you prefer  – or even homemade)

Cook pasta according to directions.

Meanwhile, over medium heat melt the butter.  Add the garlic and lemon zest and cook for about 1 minute.

Alfredo Step 1

Melting butter with garlic and lemon zest

Stir in the flour to make a roux. Stir for about 1 minute.

Alfredo Step 2

Don’t be afraid to make a roux

Whisk in the milk, salt, pepper and cook, stirring constantly….

Alfredo Step 3

1% milk could probably work, but skim won’t

….until the liquid coats the back of a spoon, about 3 minutes.

Alfredo Step 4

Thick enough

Add in the cream cheese and Parmesan and stir until melted.  Lower heat.

Alfredo Step 5

Parmesan screams Italian, right?

Drain pasta, reserving about 1 cup of the pasta water.

Add pasta, along with half-cup of the pasta water to the cheese sauce and gently toss to combine.  If the mix appears too thick, add more pasta water at little at a time.

Alfredo Step 6

My favorite kitchen tongs that I use for almost every meal

Add to serving plate and top with another small sprinkle of Parmesan and top with parsley, oregano, or a combination of Italian spices.  Enjoy!

Alfredo Final



Buttermilk Salad Dressing

July 24, 2012 Leave a comment
Fresh Garden Salad with Buttermilk Dressing

Fresh Garden Salad with Buttermilk Dressing

Mid-Summer is here and that means its hot.  Sticky, muggy, soupy, humid hot!  Needless to say, I’m not a fan.

As a kid, I loved everything about this time of year.  I swam during the day and played baseball during the late afternoon until dark.  When the sun went down, I played games such as “hide and seek” (outside).  I would hunt down the ice cream truck and stay up way past my normal bed time.  When you’re a kid, what’s not to love about summer?

Fast forward 25 years and my summers are all about swatting mosquitoes, wondering if the heat is killing the lawn, and praying the air conditioner survives 90 degree days.

Although I’m not a fan of  Summer, there is a huge benefit.  Fresh vegetables from the garden.

My wife hasn’t had much luck with the garden the past couple of years.  She attributes it to the clay soil that makes up a lot of back yards in Western Pennsylvania.  Me, I just think it was bad luck.  Or the stink bugs.

This year, she was determined to bring back the bounty.  She did some research and figured the best way to do this, while remaining as organic as possible, was to try out a few garden beds.

She kept it simple by mainly planting salad staples like tomatoes, lettuce, and cucumbers.

So far the results compared to last year are night and day.


Now that we’re eating fresh veggies all the time, I insist that I top it with an equally fresh dressing.

Here is an easy recipe for buttermilk dressing, that will make you leave the bottled dressings on the grocery store shelf.


  • 1/2 cup Buttermilk
  • 3 Tablespoons Mayonnaise
  • 1 Clove Garlic, minced
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon Black Pepper (fresh cracked)

Add all ingredients in a mason jar.  Put the lid on and shake it to blend all ingredients.  Spoon the dressing on lettuce, cucumbers, and tomatoes (or whatever you like in your salad).

Mason Jar of Dressing

Mason Jars Rock













The Lost Supper

July 22, 2012 5 comments
The Lost Supper

The Lost Supper

Every now and then a meal comes along that is so special you can’t wait to share it with all your friends.

Perhaps its was an expertly prepared,  mouth-watering entree. Maybe it was a decadent dessert that  left you savoring each bite, afraid to take your last one because you knew there would not be more. Or maybe it was eye-popping presentation, so carefully planned out and visually appealing that you wonder if the work of art can even be eaten.

What if your meal had all of these elements and added in the the perfect wines to compliment (or in some cases intentionally contrast) each course?

That is exactly how I would describe Chef Cory Rockwood and Chef Chaz Smith’s “The Lost Supper,”  which my wife, friends and I attended last night.

According to The Lost Supper’s website, the dinner is described “…as a clandestine exploration of food and libation that will present both the known and unknown and will challenge your beliefs about food, flavors and visual presentation.”

One of the unique features of the dinner is that the location is unknown.  It is only revealed to those lucky enough to get tickets (only 50 people attend and it sold out in 4 days) approximately 2 days before the event, although the organizers do provide email clues.

Not only is the location a secret, but not a lot of people know about it (although I have a feeling this will change).  As a matter of fact, I happened on it by chance through a fellow food blogger, Blake, who runs the website Taste of Pittsburgh.  Unfortunately, she wasn’t able to attend because of a previous engagement, so hopefully she can experience it vicariously through me.

The dinner, which started at 6pm, was held in the Lobby and Theater of Father Ryans Art and Culture Center in the McKees Rocks section of Pittsburgh.  It kicked off with 2 passed appetizers: Wild Field Greens/Goat Cheese/Walnut Crostini and 24-Hour Tomato/Quinoa/Salsify/Garam Masala/Lemon Oil.  Additionally, there was a Mango-Nectar cocktail, which Chef Chaz previously made on Food Network’s Grill It with Bobby Flay.

After some brief mingling in the lobby, the guests moved to the theater which was set up with 4 long tables (enough to each hold 12 guests).  Each table was simplistically decorated with pebbles, fireplace logs and votive candles atop white table clothes.  Despite its simple decor, I thought the setting was just right.

Once seated, the chefs explained the theme of the evening (asking the diners to think about which course compliments or contrasts the wine that is paired with it).  After the explanation the first course, a chilled roasted summer squash gazpacho with crab and mango was served. It was paired with a white wine, Quinto Do Casal Branca Ribatejo 2011, Spain.

Chilled Roasted Summer Squash Gazpacho/Crab/Mango

Chilled Roasted Summer Squash Gazpacho/Crab/Mango

The 2nd course to accompany the first white wine was Red Lentil Falafel with Marinated Faro, Olives, Pickled Carrots, Smoked Paprika Yogurt and Cucumber Caviar.  This meal was served on a wood roof shingle.  The olives and carrots were atop a nail sticking up through the shingle.

Red Lentil Falafel | Marinated Faro | Olives | Pickled Carrots | Smoked Paprika Yogurt | Cucumber Caviar

Red Lentil Falafel | Marinated Faro | Olives | Pickled Carrots | Smoked Paprika Yogurt | Cucumber Caviar

The next 2 courses were paired with Chardonnay de Pennautier 2009, Languedoc, Southern France.

The 3rd was a Salad of Baby Octopus.  My wife, who isn’t as adventurous as me was skeptical, but she ate every bite and it surprisingly pleased her.  I reminder her that most anything, if prepared properly, can have that effect.

Salad of Baby Octopus | Grilled Shrimp | Kimchi | Kalamata | Frisee

Salad of Baby Octopus | Grilled Shrimp | Kimchi | Kalamata | Frisee

The 4th course was one of the two courses I was looking forward to the most, a confit of pork belly with a fresh pea puree.  It was served in a hinge-locked glass jar.  Chef Rockwood came around with a cold-smoke canister with cedar to fill the room.

Fresh Pea Puree | Confit of Pork Belly | Scallion Potato Cake | French Fried Chickpeas | Apple and Cherry Chutney

Pork Belly Confit Presentation

Fresh Pea Puree | Confit of Pork Belly | Scallion Potato Cake | French Fried Chickpeas | Apple and Cherry Chutney

Fresh Pea Puree | Confit of Pork Belly | Scallion Potato Cake | French Fried Chickpeas | Apple and Cherry Chutney

For the 2nd half of the evening, the remaining courses would be paired with red wines. Courses 5 and 6 were paired with Pirineos Mesache Tinto 2010, Somontano, Spain.

Course 5, which I think was the overwhelming favorite of the night among the guests in my party, was a cumin dusted scallop atop avocado puree and rosted corn and black bean salsa. Personally, this was my 2nd favorite course.

Cumin-Dusted Seared Scallop | Mezcal Avocado Puree | Roasted Corn and Black Bean Salsa

Cumin-Dusted Seared Scallop | Mezcal Avocado Puree | Roasted Corn and Black Bean Salsa

A date stuffed rabbit was the 6th course.  It was served with a crispy pullet egg (egg from a young chicken – less than a year old).  Curious as to how the egg remained soft boiled, even though it was fried, Chef Rockwood revealed that he first soft-boiled the egg, then froze it before he breaded and fried it.  Pretty crafty (and tasty).

Date-Stuffed Rabbit | Pancetta | Roasted Fennel | Fingerling Potato | Crispy Pullet Egg | Agrodolce

Date-Stuffed Rabbit | Pancetta | Roasted Fennel | Fingerling Potato | Crispy Pullet Egg | Agrodolce

Up next was course 7, and as a big fan of short ribs, I highly anticipated it.  The mole braised short ribs were cooked for 3 days and was accompanied by wild mushrooms, potato gnocchi, spinach with an espresso demi-glaze and bechamel.  Thinking back on the evening it was my favorite (non-dessert) course.

Mole-Braised Short Rib | Wild Mushroom | Potato Gnocchi | Spinach | Espresso Demi-Glaze | Bechamel

Mole-Braised Short Rib | Wild Mushroom | Potato Gnocchi | Spinach | Espresso Demi-Glaze | Bechamel

The 8th and final non-dessert course was a crispy red-snapper with curried cauliflower and lentils, kale, and a 141-degree cooked egg in a mint oil.  On the side was a sweet raisin fritter.  I thought both the snapper and fritter were delicious.  However, this was the only course that left me a bit confused as I wasn’t sure how the two together complimented each other. That being said, I devoured every bite and really loved the runny egg with the fish. The presentation of this while simple, was extremely clever, as it was served in a sardine can.

Crispy Red Snapper | Lacinato Kale | Curried Cauliflower and Lentils | Mint Oil | Cured Lime Raisin Fritter

Crispy Red Snapper | Lacinato Kale | Curried Cauliflower and Lentils | Mint Oil | Cured Lime Raisin Fritter

Those final 2 courses were paired with “Mas Donis” Barnca by Cellar de Capcanes 2007 Old Vines, Montsant, Spain.

With 8 courses and some appetizers behind us we still had room for dessert.  And both dessert courses, paired with a Chilled Van Gough Double Espresso Vodka, did not disappoint.

The first was a chocolate hazelnut napoleon.  Honestly, had this been the only dessert I would have been a happy man.  Crispy and sweet, the hazelnut chocolate brought me back to my childhood.  It was amazing.

Chocolate and Hazelnut Napoleon | Toasted Cinnamon | White Chocolate Toasted Hazelnuts

Chocolate and Hazelnut Napoleon | Toasted Cinnamon | White Chocolate Toasted Hazelnuts

Luckily the napoleon was not the only dessert, because Chef’s Rockwood and Smith certainly did save the best for last.  4 desserts on one plate and I was indeed ready to die and go to food heaven.

Not only was this dessert delicious, it was one that I’ll remember for a very long time.  Coconut Cake, Chocolate Mouse with Tobacco Cream, Milk Jelly and Nutella Powder.

Coconut Cake | Chocolate Mousse | Milk Jelly | Nutella Powder | Tobacco

Coconut Cake | Chocolate Mousse | Milk Jelly | Nutella Powder | Tobacco

Both nutella powder and tabacco cream left lasting impressions.

Imagine if you took Nutella Hazelnut Spread and turned it to ashes. The ash actually turned back to the consistency of the spread when I ate it.  Incredible.  It was mind-blowing and was culinary creativity at its finest.

Coconut Cake and Nutella Powder

Coconut Cake and Nutella Powder

The tobacco cream, which topped the mousse, was made by soaking the tobacco of a cigar in cream for a few days, strained, then whipped.  The tobacco was just subtle enough to know it was there, but not enough to overpower the dessert.  Amazing is the best way to describe it.

4.5 hours, 2 passed appetizers, 8 courses, 2 desserts, 1 cocktail, 4 wines, and a shot later, The Lost Supper came to a close.  Chef Rockwood and Chef Smith wowed me and the 49 others who had the privileged of attending this exclusive event.  In true theater style the crew came out to take a bow and it was time to go home.

The Lost Supper was certainly a culinary adventure that I soon won’t forget.

The End

The End

Cuban Sandwich with Chipotle Butter

July 9, 2012 3 comments
Cuban Sandwich with Chipotle Butter

Cuban Sandwich with Chipotle Butter

Anyone with a food blog must love cooking, why else would we take the time to write about it.  However, there are times where I’m too busy (read lazy) to do anything elaborate.  Those days require a good old-fashioned sandwich.

Lucky for me, I happen to love sandwiches.

While I have many favorites, I’m particularly fond of pastrami on rye, classic grilled cheese, and my all-time favorite Italian subs.

Slowly moving up my list of favorites is the Cuban.

On the surface, the Cuban, traditionally made with pork, ham, and Swiss cheese seems like a fairly basic sandwich.  But when you put it all together with the pickles and mustard, it’s quite amazing.  But what really separates the Cuban from just another grilled sandwich is the crunchy texture it takes on by literally smashing it when grilling.

Personally, I don’t think a sandwich press can get it right (plus I don’t have one).  Therefore I use a couple of heavy bricks wrapped in foil.  It’s a great technique that can also be used when grilling a whole chicken (but that’s another day).

Here’s my version of the Cuban sandwich that adds just a touch of heat in the form of chipotle pepper butter.  If you don’t want the heat, feel free to use plain butter.

Ingredients: (no quantities of meat etc. listed – use as much or as little as you like)


Ingredients for a traditional Cuban sandwich


  • 2 Tablespoons butter, softened
  • 1 chipotle  pepper in adobo sauce, minced (seeds removed – optional)
  • 1 loaf of cuban bread (I used French but you can use any similar crusty exterior bread)
  • Roasted Pork (I use leftover from any time I make a pork roast)
  • Virginia Ham
  • Swiss Cheese
  • Pickles
  • Mustard

To make the chipotle butter, mix 1 chipotle pepper with the softened butter.  Set aside.

Butter and Pepper

Butter and Pepper

Compound Butter

Compound Butter


Cut bread lengthwise and apply a generous amount of mustard to one side of bread.  Add ham, pork, pickles, and cheese. Top with other half of bread.


Would be good as is…


Slater the top of the sandwich with half of the chipotle butter.


…but lets throw some butter on top and grill it


Lay sandwich on grill or griddle (or large pan) butter side down.  Gently lay brick on top of sandwich and smash the sandwich to balance the brick.

Smash It

Homemade sandwich press


Grill a few minutes until cheese begins to melt.

Remove brick (careful, brick may be hot) and flip.  Slather with remaining butter and flip.

Almost Done

Almost Done


Once again, balance brick and grill a few more minutes until heated through.

Remove from grill and enjoy!


Muy delicioso!


Tequila Lime Grilled Chicken

July 8, 2012 4 comments
Tequila Lime Chicken

Tequila Lime Chicken with Grilled Garlic Potatoes


Growing up my step-dad grilled 2 types of chicken:  Barbecue and burnt.   I didn’t care much for burnt, but I loved barbecue. I still do and I’ve previously mentioned it would be my “last meal” request.

But I have to admit, as much I love barbecue, slathering a few legs and thighs with sauce every time grilled chicken is on the menu gets old rather quickly.  And who wants boring food. I want flavors that are bold, bright, and diverse. I want ingredients that get the taste buds dancing.

What better way to wake up a dish than by reaching in the liquor cabinet and cooking with alcohol, specifically tequila.

If you're going to drink alcohol, buy good quality

If you’re going to drink alcohol, buy good quality

I have a story or two regarding my experiences with tequila, but not knowing who reads my blog, I’ll have to pass.  Let’s just say I stayed away from the fermented agave for many, many years.

Regardless of my experiences then, its back in the household, mainly for the sipping pleasures of my wife and the occasional use in this dish (which was adapted from cooking light magazine).

Its a perfect recipe for any night of the week as it takes just under 30 minutes to make.  Its sticky and sweet like traditional barbecue sauce but your family or guests will certainly taste the difference.

As an FYI, this grilled chicken is kid friendly as cooking the tequila will remove the alcohol content, but the hint of the tequila is still present.


Not pictured, the tequila (oops)

Not pictured, the tequila (oops)

  • 6 dark-meat chicken pieces (I used 3 leg quarters)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ancho chili powder
  • 3/4 teaspoons kosher salt
  • 3/4 cup pineapple juice
  • 1/3 cup of tequila
  • 1/4 cup honey
  • Juice of one lime
  • 2 teaspoons lime zest
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons corn starch
  • 2 teaspoons water


  1. Preheat grill to medium-high heat (leaving one burner on low) or set up charcoal grill for indirect cooking
  2. Mix cumin, both chili powders, and salt in a bowl to combine.  Rub on chicken.
  3. In a separate bowl, mix cornstarch and water.  Set aside.
  4. In a medium sized sauce pan, add pineapple juice, tequila and honey.  Bring to a boil. This will be the glaze for basting on the chicken.
  5. When glaze begins to boil, lower heat to simmer and cook until reduced (about 10 minutes).
  6. Add the cornstarch liquid to the reduced glaze, stirring constantly to thicken the glaze.
  7. Remove from heat and stir in the lime juice, lime zest and red pepper.
  8. When grill is heated, place chicken on the hottest part of the grill and cook 5 minutes each side.
  9. After 10 minutes, move the chicken to the cooler part of the grill and baste with glaze.
  10. Continue basting the chicken on both sides every few minutes while the chicken continues to cook.
  11. Cook until chicken reaches internal temperature of 160 and juices run clear.


Tequila Lime Chicken

Tequila Lime Chicken