ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Pecans grow all over the Southwest. The richness of pecans tinged with tart lemon and tarragon is delicious. This can be served with grilled vegetables.
Yield: 6 servings
Lemon-Pecan Butter (see below)
6 boneless, skinless chicken breast halves, trimmed
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, melted
Salt and freshly ground white or black pepper
6 sprigs flat-leaf parsley or tarragon
¼ cup pecans
1 stick (1/2 cup) unsalted butter, softened
Zest of 1 lemon, minced
2 teaspoons fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon freshly squeezed lemon juice.
Prepare the Lemon-Pecan Butter
While the butter is chilling, brush chicken with lemon juice and melt butter, and season lightly with salt and pepper.
Preheat grill to medium or 350°. Place rack 4 inches above heat
Arrange chicken on rack: grill 6 minutes. Turn and grill 5 to 6 minutes or until juices run clear when chicken is pierced with a knife and the interior is 185°.
To serve, place 1 breast half on a plate and top with 2 thin slices Lemon-Pecan Butter. Garnish with parsley.
Finely grind pecans in a blender or food processor. Add butter, lemon zest, tarragon and lemon juice and process until combined. Place on a plastic wrap or waxed paper, forming into a log about 1 inch in diameter. Refrigerate until firm. (Freeze if time is short)