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2.
3.
4.
Prepare grill.
5.
Place patties on grill rack coated with cooking spray; grill 5 minutes on
each side or until done.
6.
Place patties on
bottom halves of buns
and leaves of spinach;
top each with 2
tablespoons tomato, 2
tablespoons
Cucumber-Dill Sauce,
and top half of bun.
1. Wash and disinfect all the vegetables, then drain or dry them really
well.
Chop the lettuce into small chunks or pieces. Place it in a large bowl.
2. Remove the seeds, veins, and stems from the bell peppers, and cut
them into thin strips, chunks or cubes (2 inches long and inch thick.)
Place them in the same bowl with the lettuce, and also in the same
bowl add in the black olives.
3. Slice the rest of the vegetables. Cut the cucumber into thin slices (
inch thick). Cut the onion into thin slices, and cut the tomatoes in half.
(if you are using larger tomatoes, cut them in quarters or smaller
chunks.) Add all these ingredients to the bowl with the lettuces, then
toss everything together, add in the feta cheese, sprinkle the salad
with a pinch of salt, toss one more time.
Chicken Quesadillas
Ingredients:
2 6 oz each Pieces of Chicken
Breast, cut into bit size pieces
1 Tbsp of Chili Powder
1 tsp of Granulated Garlic
1tsp of Granulated Onion
1 tsp of Paprika
tsp of Dried Oregano
Salt and Pepper to taste
2 cups cheese melt (per your preference)
4 Large Tortillas
1 Tbsp of Olive Oil
1 Tbsp of Unsalted Butter
A bit of Vegetable oil to brush on the tortillas
Pico de Gallo:
4 Plum Tomatoes, chopped
5 Thin Onion, Trimmed and finely
minced
1 Bell Pepper, seeded and finely
chopped
4 Tbsp of Chopped Fresh Cilantro
Juice of One Fresh Lime
Salt and Pepper, to taste
Quesadillas:
1. Preheat a skillet over medium heat and add the butter and oil and let it
get nice and hot.
2. Sprinkle the spices over the pieces of chicken as well as salt and
pepper, toss everything together to make sure each piece of chicken is
coated in the spices.
3. Add the chicken to the hot skillet and let it cook for about 7 to 8
minutes or until fully cooked through.
4. Remove the chicken and place it onto a plate.
5. When youre ready to make the quesadillas, preheat a grill pan over
medium high heat (or a large skillet) brush one side of the tortilla with
some vegetable oil and place it oiled side down onto a plate.
6. Sprinkle some cheese on one half of the tortilla, and then top that with
some of the cooked chicken and a bit more cheese.
7. Fold it in half and place it on the grill pan, let it cook for about 3
minutes on each side or until the cheese is melted on both sides and
its got nice golden brown ridges.
8. Continue with the remaining tortillas.
Grilled Caribbean
Chicken Thighs
Ingredients
8 skin-on, bone-in chicken thighs,
trimmed (about 3 pounds)
Kosher salt and freshly ground
pepper
1 cup mango nectar or tropical
orange juice blend
Juice of 1 lime, plus wedges for
serving
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon jarred jerk seasoning paste
1/4 cup extra-virgin olive oil, plus more for brushing
3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
1 mango, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves
Directions
1. Preheat a grill to medium heat. Season the chicken with salt and
pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1
teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
2. Remove the chicken to a plate; brush with olive oil. Transfer the sauce
mixture to a saucepan; bring to a boil. Reduce the heat; simmer until
slightly thickened, 7 minutes. Keep warm over low heat.
3. Meanwhile, transfer the chicken skin-side up to the grill, cover and
cook until browned, about 15 minutes. Flip and grill until the skin is
browned and crisp and the chicken is cooked through, 5 to 7 more
minutes. Transfer to a plate and tent with foil to keep warm.
4. Combine the olive oil and remaining 2 teaspoons jerk paste in a small
bowl. Brush the eggplants with the jerk oil and season with salt. Grill
until marked and tender, about 3 minutes per side. Transfer to a large
bowl and add the mango, scallions and basil; season with salt and
pepper. Pour the warm sauce over the chicken and serve with the
eggplant-mango salad and lime wedges.