If you are a follower, then you know I am scared of birds. Petrified, frozen in my tracks scared. The other day I had the ultimate drama at my house. I was filling Louie"s water bowl (if you are a first time reader, Louie is the canine version of the love of my life) from a large mug; and I had extra water. So, without thinking I tossed the water in the direction of a front porch plant. Before I could possibly take the toss back, I had hit a small bird with the water; knocking it out of the plant and onto the yard. All Louie saw was a flying object; so he thought someone was playing a game with him and of course pounced on the bird. It was a traumatic few moments that I do not have the tools to manage. It didn't take Louie long to realize that the bird was not a tennis ball; but the damage had been done to an all important wing. The bird was still, Louie was still and I was yelling things like, 'oh, for the love of God fly little bird, fly'; 'please don't haunt me'; 'shoo, fly, please don't peck me to death';'Louie look at what you have done; are you kidding me?' and on and on...Flashbacks to the cock fighting rooster pecking away at my three year-old Auburn hairline emerge.
These types of experiences only add to the trauma of cooking fowl. I remember an episode of Chopped on Food Network where Black Chicken was a secret ingredient in the basket; I have never changed a channel so quickly in my life. Or the time whole, feather ducks were featured on Iron Chef...I could throw up right now.
But it is my quest to be Bob's Small Town Grill when I grow up so I soldier on in my perfection of fowl recipes. Today I am attempting to replicate the Tequila Lime Chicken Sandwich with Guacamole and Bacon that I learned from one of my favorite cooking blogs; Closet Cooking. Yeah, not what you are thinking...this blog is about cooking in a kitchen the size of a closet. Which I can relate too; well, my space is large, but I have one burner I can count on and the oven is always hit or miss so I can relate. But Kevin of Closet Cooking and I are great illusionists, I believe. No one really knows what goes on in my life or my kitchen; but there tends to be enjoyable things that emerge from both. So here goes; abracadabra!
This sandwich has jalapeno mayo, tequila and lime marinated grilled chicken, guacamole and bacon...what is not to love.
Start with marinating the chicken.
Tequila, lime juice and zest, garlic, jalapeno, cilantro, olive oil and salt and pepper run through a food processor... if you can let if soak overnight, all the better.
For the Mayo take a couple jalapenos with garlic, lime juice and cilantro and roast it in the oven for 30 minutes or so;
Then send it all to the food processor as well and blend with about a 1/2 cup of mayo.
Get your bacon cooking...
...and your coals are rocking your chicken cutlets...
These types of experiences only add to the trauma of cooking fowl. I remember an episode of Chopped on Food Network where Black Chicken was a secret ingredient in the basket; I have never changed a channel so quickly in my life. Or the time whole, feather ducks were featured on Iron Chef...I could throw up right now.
But it is my quest to be Bob's Small Town Grill when I grow up so I soldier on in my perfection of fowl recipes. Today I am attempting to replicate the Tequila Lime Chicken Sandwich with Guacamole and Bacon that I learned from one of my favorite cooking blogs; Closet Cooking. Yeah, not what you are thinking...this blog is about cooking in a kitchen the size of a closet. Which I can relate too; well, my space is large, but I have one burner I can count on and the oven is always hit or miss so I can relate. But Kevin of Closet Cooking and I are great illusionists, I believe. No one really knows what goes on in my life or my kitchen; but there tends to be enjoyable things that emerge from both. So here goes; abracadabra!
Start with marinating the chicken.
For the Mayo take a couple jalapenos with garlic, lime juice and cilantro and roast it in the oven for 30 minutes or so;
Then send it all to the food processor as well and blend with about a 1/2 cup of mayo.
Get your bacon cooking...
...and your coals are rocking your chicken cutlets...
Prepare your guacamole and gather up your mayo. I feel like every time I make guacamole i do it differently; yet is always turns out yummy. I think it is just one of those things that you really can't go wrong with. Avocado, lime, garlic, cilantro, salt and pepper.
Now, the chicken is ready so we just need to build our sandwich~ spread the mayo on the bun, lay a lettuce leaf, then your chicken, a nice slice of tomato, your guacamole and then that bacon!!
What do you think? Will I ever be Bob's Small Town Grill Material?
Oh, and the bird, Louie sat with it for hours, occasionally licking its forehead, until it felt comfortable to fly off...That is why Louie is the canine version of the love of my life.
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