Peruvian Chicken

 

Provided by Larry Scheurich via Chris Webb (Kinehaven Winery)

Chicken: 2 lbs Chicken thighs boneless, skinless - Can substitute chicken breasts

Chicken Brine:

5 garlic cloves peeled 

1/3 c soy sauce 

2 Tbl lime juice 

1 Tbl Extra virgin olive oil

2 tsp cumin 

1 tsp paprika 

1/2 tsp dried oregano 

black pepper to taste

Chimichurri: 

3 jalapenos deseeded, ribs removed, roughly chopped 

1 c cilantro 

2 scallions green parts only 

2 garlic cloves peeled 

1/2 c mayonaisse - strongly suggest replacing mayonaisse and greek yogurt with one large avocado!

1/4 c Greek yogurt 

1 Tbl lime juice 

1/2 tsp salt 

1/4 tsp black pepper 

2 Tbl Extra virgin olive oil

Chicken marinade:

1.  Puree garlic, soy, lime, Extra virgin olive oil, and spices in blender 

2. Marinate chicken for 8 hours 

Chimichurri: 

1. combine all ingredients except Extra virgin olive oil in blender until smooth (Note: you can substitute a whole ripe avocado for mayo and yogurt) 

2. Slowly drizzle in Extra virgin olive oil. 

Grill Chicken:

Grill on med-high heat 5-6 min per side until 165 OR bake at 500 in dish on roasting tray with 1 cup water for 30 minutes, then tent with foil for additional 15 (or until fully cooked)

Pairs great with rice pilaf!  Also, the Chimichurri can pair well with steak.

Pork Chops with Seasoned Potatoes

 

Provided by Larry & Debbie Scheurich

This recipe is a combination rather than individual recipes because the combination goes together quite well.  It's best to use fresh herbs, but dried or pre-packaged herbs can be substituted.  There are no exact measurements.  It's best to grill, but you can do it in the oven if needed.

5 stems of rosemary

15-20 stems of thyme

at least 5 cloves of garlic 

Using herb scissors cut the leaves off of the rosemary stems and ensure that the leaves are cut to release the oils from the rosemary

Remove the leaves from the thyme stems and ensure some of the leaves are torn to release the oils from the thyme.  Thyme leaves are typically too small for herb scissors, so this process can be tedious.

Peel and chop the cloves of garlic

Remove the pork chops from the refrigerator to allow them to come to room temperature (about 2 hours).  Put the rosemary, thyme, and garlic mixture on both sides of the pork chops while them warm up so that the herb seasoning "sinks into" the pork chops.

Chop baby red and baby white potatoes into cubes and chop one onion into pieces similar size as the potatoes.

Mix the rosemary, thyme, and garlic in a small bowl.

Mix the potatoes and onions along with the rosemary, thyme, and garlic with some olive oil in a bowl.  Spread them in a pan or foil that is coated with cooking spray.  Place on the grill or in the oven at 450 for about 45 minutes.

Grill or bake the pork chops at 450 for about 12-15 minutes (flip half way through).