Lime-Cilantro Grilled Chicken Breasts with Grilled Mango

Lime-Cilantro Grilled Chicken Breasts with Grilled Mango
Recipe by surfindaave
Serves 4

Ingredients:
6 boneless, skinless chicken breasts
¼ cup chopped cilantro
1 Serrano chili, minced fine
1 lime, juiced (heat the lime up in the microwave for 20 seconds before cutting and juicing to get more juice out easier)
½ lemon, juiced
3-4 cloves garlic, minced
1 tsp salt
½ cup olive oil
3 ripe champagne mangos
Cilantro, chopped, for garnish, if desired

Place chicken in a large flat baking dish. In a small bowl, whisk together the cilantro, chili, lime juice, lemon juice, garlic, salt and olive oil until combined. Pour over chicken, and turn chicken a few times to coat well. Let sit for 30 to60 minutes, turning occasionally.

Peel mangos, and cut flesh from pit in quarters. Lightly brush mango pieces with olive oil, and reserve.

Prepare grill, and let heat until very hot.

Grill chicken, covered, until well browned on both sides, and just cooked though. Remove to a plate, cover, and reserve.

Carefully set the mango slices on the grill. Let the grill, without moving, until grill marks appear, but do not let burn. Carefully turn mango pieces, and continue to grill for another 1-2 minutes. Remove mango pieces to a plate.

Serve the chicken breasts, topped with a mango slice, and sprinkled with additional chopped cilantro. Enjoy!

Salmon Bruschetta with Mango Strawberry Salsa

I got this off
http://serendipitouschef.blogspot.com/2006_06_01_serendipitouschef_archive.html

Salmon Bruschetta with Mango Strawberry Salsa
Recipe by surfindaave
Serves 4

Ingredients:
2 pound salmon fillet, skin removed, cut into 4 serving pieces, and cut again in half lengthwise (for a total of eight thin pieces)
½ cup rice flour
1 tsp cayenne pepper
1 tsp cumin
1 tsp cinnamon
1 tsp salt
8 slices country French bread
1 garlic clove, peeled, cut in half
olive oil
Mango-Strawberry Salsa (recipe follows)
Additional mint, cut chiffonade, plus a few leaves left whole, for garnish if desired

Combine the flour, cayenne pepper, cumin and salt in a shallow plate. Lightly dust the salmon pieces in the flour mixture, turning to cover all sides.

Heat olive oil in a heavy skillet until very hot. Sautee the salmon pieces quickly until just browned on both sides, and remove to an oven proof plate. Set plate in warm oven.

Brush the bread slices on both sides with olive oil. Broil on both sides until bread pieces are browned. Remove from heat and rub lightly with cut piece of garlic.

Place 2 pieces of bruschetta on each of four serving plates. Place one piece of salmon on top of each piece of bread. Spoon some of the mango strawberry salsa over the fish. Sprinkle some of the chiffonade mint on top, and garnish with a whole mint leave, if desired. Serve. Enjoy!


Mango Strawberry Salsa
Recipe by surfindaave
Serves 4

Ingredients:
3 ripe mangos, flesh removed from pit, peeled, and cut into 1 inch cubes
1 pound strawberries, stems removed, washed, cut in half
¼ cup almonds, slivered
3 cloves garlic, minced
1-2 tbsp fresh grated ginger
1 tbsp red pepper flakes
2 tbsp rice vinegar
½ cup sugar
1/3 cup fresh mint, minced
½ cup water
Additional mint, for garnish, if desired

Combine all ingredients except mangos and strawberries in a heavy sauce pan. Bring to a simmer. Reduce slightly.

Add mango and strawberry pieces. Simmer gently for a few minutes, until the fruit just begins to soften a little. Remove from heat. (If cooked longer, the strawberries will dissolve away into mush).

Let the salsa cool. Stir gently. Garnish with additional mint if desired.

Chicken stuffed with Figs and Goat Cheese in Balsamic

Chicken stuffed with Figs and Goat Cheese in Balsamic
Recipe by surfinedaave
Serves 4

Ingredients:
6 chicken breasts, skinless, boneless, pounded thin between plastic wrap
10 small fresh figs, cut into pieces
6 ounces goat cheese
2 tbsp fresh thyme leaves
2 cloves garlic, minced very fine
2 tbsp balsamic vinegar
2 tbsp olive oil
salt, pepper
additional balsamic vinegar to sprinkle on top of chicken
additional olive oil to sprinkle on top of chicken
additional fresh thyme leaves for garnish, if desired

Pre-heat oven to 400ºF.

In a bowl, gently mix together the figs, goat cheese, thyme leaves, garlic, balsamic, olive oil, salt and pepper to taste.

Lay each chicken breast out flat. Place1/6 of filling in middle. Roll the breasts up loosely, encasing the filling. Secure with toothpicks. Brush the rolled breasts with olive oil, and sprinkle with balsamic vinegar.

Roast chicken in oven for 20 to 25 minutes. Finish under broiler for a few minutes to brown the tops. Remove from oven. Let rest for 5 minutes. Sprinkle with balsamic. Garnish with additional thyme leaves, if desired.

You can serve these whole, or slice them, and serve them over polenta, rice, mashed potatoes, etc. Enjoy!

Caesar Salad

http://www.culinaryarts.com/Recipes/recipefiles/Caesar.htm

Caesar Salad
Its origin and recipes
This recipe is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman empire.

Serving Size: 4
Preparation Time: 0:20

Ingredients
1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs -- at room temperature*
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved

Preparation:
Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

**Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.