Bill Barrow & Chris Miller
Managing Brokers
LOCAL LINKS.... Make BainbridgeNeighbors your gateway to everything good on & about Bainbridge Island...
Coldwell Banker
McKenzie Associates
10048 NE High School Road
Bainbridge Island, WA 98110
Put Over 60 Years Experience to Work
For You
206-780-6125
206-780-6146
Grilled Tequila Citrus Chicken Thighs
Yields: 4 servings
Note: Chicken should marinate overnight for best results.
8 chicken thighs (with bone and skin), trimmed of excess fat and skin
Marinade
1/2 cup fresh orange juice
1/2 cup tequila
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon Tabasco chipotle pepper sauce
1 tablespoon roughly chopped garlic
1-1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions
In a medium bowl mix the marinade ingredients. Put the chicken thighs in
a large, resealable plastic bag and pour in the marinade. Press the air out of the
bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed
dish, and refrigerate for 6 to 8 hours, turning once.
Remove the chicken thighs from the bag and pour the marinade into a small saucepan. Bring the marinade to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria. Let the chicken sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate clean. Grill the chicken, skin side down first, over direct low heat, with the lid closed as much as possible, until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning every
5 minutes, and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.
Note: This recipe can also be baked for 30 to 45 minutes @ 350,˚ basting frequently as per the recipe.
Chile Relleno Casserole
Serves: 2-3 as a side dish
Pyrex
pan size: 4x8
Lightly butter the baking pan and set it aside.
3-oz can whole green
chiles
Jack cheese, cut in 1/2'x1/2' strips
Insert cheese strips into the chiles.
Place
the stuffed chiles in a single layer in the prepared pan.
2 eggs, slightly beaten
1/4
c milk
1 tsp flour
1/3 tsp baking powder
1/16 tsp garlic powder
Whisk all ingredients
together in a small bowl until just lightly beaten.
Pour egg mixture over chiles
in baking pan.
1-2 oz Cheddar cheese, grated
Sprinkle cheddar over chiles & egg mixture
in baking pan.
Bake at 350 for about 30 minutes, until puffed and golden brown.
Cut
into squares and serve immediately.
Optional
Serve with salsa and/or sour cream.
Brussels Sprouts w/Maple Pecans
Makes 8 to 10 servings
Active time: 30 minutes
3/4 cup coarsely chopped pecans (3 ounces)
1/2 stick (1/4 cup) unsalted butter
1 tablespoon pure maple syrup
1 teaspoon salt
2 pounds Brussels sprouts, any discolored leaves discarded and stem ends left intact
1/4 teaspoon black pepper
1 tablespoon cider vinegar
Put oven rack in middle position and preheat oven to 350°F. Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes. Add vinegar and sauté, stirring, 1 minute. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.
Cooks' notes: Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room
temperature.
Brussels sprouts can be sliced 1 day ahead and chilled in a sealed plastic
bag lined with paper towels.
Tuna Salad
w/Olives, Oranges & Bell Pepper
Serves 8
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved and thinly sliced
1 red bell pepper, thinly sliced
1 9-oz can white meat tuna packed in water, drained well and separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted
Whisk oil, vinegar, and garlic in a large bowl to blend. Working over this bowl containing the dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives, and parsley; toss together lightly. Season with salt and pepper. Cover and refrigerate for up to 2 hours.
Divide salad greens among plates. Spoon tuna salad over greens, dividing equally. Garnish with almonds.
Strawberry-Rhubarb Crisps
Topping
1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 teaspoon ground nutmeg
Generous pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter,
cut into 1/2-inch cubes
Mix ingredients in medium bowl. Add butter;
rub in with fingertips until moist clumps form.
Set aside.
Filling
5 cups 1/2-inch-thick slices fresh rhubarb
2 cups halved strawberries
3/4 cup sugar
1/3 cup orange juice
2 tablespoons all purpose flour
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
1/4 teaspoon ground nutmeg
Preheat oven to 375°F. Butter six 1 1/4-cup
custard cups. Combine all ingredients in a large
bowl; stir to blend. Let stand until juices form,
about 15 minutes. Divide rhubarb mixture
among prepared custard cups. Sprinkle topping
evenly over mixture in each. Bake until topping
is golden brown and crisp and filling is bubbling
thickly around edges, about 45 minutes.
Serve warm with sweetened whipped cream.
Grilled Flank Steak with Rosemary
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt 1 2 1/4-pound flank steak
Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.
Lemon Drop Chicken Wings
Makes 8 servings
1/2 cup vodka
1/4 cup fresh lemon juice
3 tablespoons sugar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds chicken wings, tips trimmed off
In a large bowl or resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, and pepper. Stir to dissolve sugar and salt. Add the chicken wings and mix to coat. Cover bowl or seal bag and refrigerate for 2 to 4 hours.
Preheat oven to 400°. Line a 9- by 13-in. baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all. Bake until meat is well browned and pulling away from the bone, about 1 hour and 15 minutes. Serve hot or warm.
Fall Fruit Crumble
2 cups fresh or thawed frozen cranberries
2 firm ripe pears, such as Bartlett, peeled
and cut into 1/2-inch pieces
2 apples, such as Gala, peeled and cut into 1/2-inch
pieces
1 cup sugar, divided
1 1/2 tablespoons cornstarch
3/4 teaspoon pure vanilla extract
1
cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted
butter, softened
Preheat oven to 425°F with rack in middle.
Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla. Place this mixture
in a buttered shallow 2-quart baking dish.
Stir together oats, flour, salt, and remaining
1/2 cup sugar. Blend in butter with your fingertips until the mixture forms small
clumps. Scatter over fruit and bake until juices are bubbling and topping is golden
brown, about 20 minutes. Allow the crumble to cool slightly before serving.