Tag: main course
Chili Lime Almond Encrusted Chicken Thighs
Chili Lime Almond Encrusted Chicken Thighs
I came up with this recipe from having the largest bag ever of chili lime almonds from Costco that I needed to use up. I’ve seen pecan encrusted chicken, so why not use these almonds instead. Like breading anything, you dredge the chicken in flour, then egg, then the almond breadcrumb mix. I decided to bake the chicken instead of frying to be “healthier.” Either way you go, the chicken turns out damn tasty.
Equipment
- food processor
- parchment paper
- baking sheet
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup flour
- 2 large eggs beaten
- 1 cup chili lime almonds
- 1/2 cup panko breadcrumbs
Instructions
- Pulse the chili lime almonds in a food processor until finely ground.
- Mix the ground almonds with the panko breadcrumbs.
- Dredge the chicken thighs in flour, then the egg, then the almond breadcrumb mixture.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the thighs on the baking sheet.
- Bake the chicken thighs for 30-35 minutes, flipping half way through.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Sicilian-Style Grilled Swordfish
Sicilian-Style Grilled Swordfish
Swordfish steaks are my absolute favorite fish to cook. They’re meaty, oily, firm fleshed, and holds up great on the grill. Swordfish is a type of fish that can be tricky, since you want it cooked all the way through without overcooking and drying it out. The secret is to get a steak that it 1” – 1 1/4” thick. Any thinner, you risk cooking it to a piece of leather. This recipe is a simple Sicilian-style preparation, with olive oil, lemon, garlic, basil, and Italian oregano for the marinade. If you change out the Italian oregano for Greek oregano, you will have a Greek marinade. 5-6 minutes a side over the charcoal is all it takes.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 lb swordfish steak 1” thick
- 1 lemon juiced
- 1/4 cup olive oil
- 3 garlic cloves minced
- 3 tbsp basil finely chopped
- 1 tbsp Italian oregano finely chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Mix together the marinade ingredients.
- Marinate the swordfish steak for 8 hours. Save the remaining marinade.
- Start the charcoal in a chimney starter until gray. Poor into the grill and place on the grate. Place the swordfish over the charcoal.
- Grill for 5-6 minutes a side; casually basting the swordfish. Let rest for 5 minutes before serving.
Whole Smoked Bone-In Beef Short Rib Plate
Serve with your favorite sides. Turn the leftovers into short rib tacos.
Grilled Garlic Mint Leg of Lamb Steak
Grilled Garlic Mint Leg of Lamb Steak
Leg of lamb steaks are one of my favorite cuts from lamb. They are simply cut straight from a whole bone in leg of lamb. This is something you can’t do at home unless you have a bandsaw in your kitchen; so ask your butcher for assistance. The leg steaks grill just like any other beef steak. This particular steak was an 1 1/4” thick; so it will take about 6 minutes a side for medium rare.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 leg of lamb steak 1 1/4” thick
- 3 garlic cloves pushed through a garlic press
- 2 tbsp mint finely chopped
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Mix together the garlic, mint, and olive oil in a bowl.
- Coat the lamb in the marinade. Season with salt and pepper. Let marinate for 30 minutes.
- Start the charcoal in a chimney starter. Pour the gray charcoal in the grill. Place on the grate. Put the leg steak directly over the charcoal.
- Grill for 6 minutes a side for medium rare.
- Let the lamb steak rest for 10 minutes before serving.
Pepper Encrusted Bone In Rib Eye
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.