Mexico's Greatest Ingredient

About a year ago I discovered chipotle chiles in adobo sauce. Ever since, my Mexican inspired cooking has improved drastically. This canned substance is a combination of Mexico's greatest chile, the jalapeno, and adobo sauce. In a nut shell, spicy meets smoky and they are an amazing duo. The jalapenos are dried and combined in a red smoky sauce called adobo. You can find this canned good in almost all grocery stores in the Hispanic section.

This past weekend I had a group of people over and decided to make a basic party meal but in a more exciting way. Chicken burritos. Its easy to make a quick stop on the prepared dried mixes aisle, grab some taco mix and call it a day. Everyone has had that overly salted chicken taco taste so I wanted to create a new flavor for everyone. Chipotle chiles in adobo served as the base for my new concoction. I blended together some basic ingredients in the recipe that follows, but many other spices could be substituted or added. Get creative with any of the following spices generally used in Mexican food: cilantro (earthy herb with citrus backbone), cumin (brings out flavor in meats), oregano (slight licorice flavor, earthy herb), chile powder (adds an extra kick). Also, feel free to venture out and become acquainted with other members of the chile and pepper family... poblanos are milder with a smokier backbone than the jalapeno, go for habaneros if you like a lot of spice, italian peppers are extremely mild and sweet.

Chicken Burritos

Sauce

2-3 minced chipotle chiles and adobo sauce

1 tbsp honey

2 tbsp lemon juice

1 tbsp lime juice

1/4 cup olive oil

3 cloves garlic minced

4-5 chicken breasts cut into 1 inch pieces

1 red onion chopped

1 corn on the cob grilled and shave off kernels

1 red pepper chopped

1 russet potato julienned into thin slices

chopped tomato

chopped fresh herbs: green onion, cilantro

Prepare sauce and whisk together. Heat 2 tbsp oil in large skillet. Brown chicken and then add onion, bell pepper, potato, and corn. Saute for a few minutes and then add sauce. Add more or less chipotle chiles depending on spice preference. Cover and simmer for about 20 minutes. Add fresh herbs and chopped tomato in last few minutes. Serve with flour tortillas, sour cream, black beans, and spanish rice.

Wine and beer pairing: Buttery chardonnay to bring out flavor in honey and citrus, Riesling to calm spiciness, or Pale Ale beer

* Annabella Chardonnay, Windisch Riesling Kabinett, Southern Tier Phin & Matts

Unibroue beer dinner: Secrets of a Restaurant Chef

So I put on a specialty craft beer dinner tonight and one of the local pub style restaurants. I go into the evening thinking we'll put out some food, talk about some beer, be home by 9. Its now midnight, I just got home and every minute was a wonderful learning experience.

First off, most people don't realize that beer and wine are great to pair with food but are also amazing in food as an ingredient. The chef tonight, Nicki, used to work for The Palm restaurant in Philadelphia. Let's put it this way, this guy knows what he is doing. Nicki quit the high end hustle and bustle restaurant life so that he could carry on a relationship for more than a few months. Nicki has absorbed all the tricks of the trade and truly understands the art of cooking. I was fortunate enough to be in the kitchen with him preparing each entree to be served with a specialty beer. We brought a Belgian style brand called Unibroue. Four beers were included and four entrees were produced.

Nicki created these phenomenal courses with this simple thought in mind... a few fresh ingredients combined with proper technique creates true masterpieces.

First trick of the trade that they don't show you on foody type channels... you want a creamy delightful vinagrette for that salad you're making for dinner? Start with a raw egg. This egg will eventually bind the ingredients together and make a smooth dressing. For years I have been making citrus vinagrettes with olive oil, fresh herbs, and shallots and have not been able to figure out how to make it creamier and more balanced. He taught me to start with a raw egg, add the citrus and olive oil and there is the base. Add a touch of sugar, shallots, garlic, herbs, red/white wine vinegar, and in the case of tonight- beer. He added Ephemere Apple Belgian white ale brewed with fresh granny smith apples. Poured over a bed of fresh greens with shavings of asiago cheese and thin sliced of pear... a perfect start to the evening.

The next entree... duck con fit, scallops with a pistachio dressing. Trick number 2... duck is an under-rated meat. Tender, juicy and way more full of flavor than chicken. The pistachio blend on top of the scallops was truly delightful. This course was paired with Fin du Monde, a golden ale with light citrus notes. The beer was Incorporated into the duck con fit.

The main course... cedar planked pork tenderloin, shallot infused mashed potato, and garlic broccoli rabe. The pork was marinated in Maudite, a amber ale that brings out spice in food. Nicki made a delightful cognac sauce to pour on top. Trick number 3... pork is amazing to serve slightly rare. The salmonella scare really only applies to chicken. They solved the pork issue decades ago. The meat is so much more tender and flavorful with a little bit of pink. Trick number 4... broccoli rabe is a great alternative to the vegetables your used to. Its hearty and has much more spice than most vegetables. Sauteed with a bit of garlic and olive oil and your done.

The desert.... dark chocolate mousse with strawberries covered in white chocolate. Dark sambuca infused whipped cream to accompany the mousse. This dish was paired with Trois Pistoles - a dark ale that is described as the meeting of port wine and beer. Last trick from Nicki... take a simple dish and add your own spin. The sambuca in the whipped cream created an entirely new dimension to the desert.

Go to http://www.unibroue.com/index_eng.html to learn more about these beers or
http://www.pjspub.com/ to find out when the next beer dinner is. Hope to see you there!

Restaurant Style Salmon

Ever go to a fancy restaurant, order the salmon, and it comes with this rich, creamy, savory sauce on top? Most of us probably can't afford to go out and get dishes like that all the time. It always seems that those types of places are the ones right on the beach or on the 15th floor overlooking a big city. With wine, appetizers, dessert, ambiance... that's easily a $200+ night for two. I decided to try to make this gourmet style experience at home.

Let's start with the wine. This meal fortunately would be a wonderful dinner to make any time of the year. If you are preparing this salmon in the summer, I highly recommend a light white wine with a citrus backbone. Ever heard of Pedro Ximenez? Yes that is the grape varietal name and is also known as PX. It is mostly planted in Spain and used in Sherry; however, Chile has started creating their own style in the Elqui Valley. This acidic style white wine has notes of lemon and lime which really bring out the zest I put into the dish below. Considering this varietal may be hard to find, a Chilean Sauvignon Blanc would be just as refreshing. If you are preparing this meal in the winter, I suggest a buttery Chardonnay since that wine carries a little more meat on its bones than a lighter summer white wine.

Recommended wines: Cucao PX, Quintay Clava Sauvignon Blanc,

Landmark Overlook Chardonnay

After pouring yourself and guest(s) a splash of white wine, you are ready to begin the at-home gourmet dining experience. This dish definitely calls for quite a few ingredients but I feel that each one adds that extra touch needed. For instance, lemon zest. The zest captures the citrus flavor in tiny compacted particles that burst in your mouth when eating. The capers create a salty sensation. Shallots are a more subtle way to add flavor rather than the harsh bite a regular onion can give. Let's face it, butter and cream are fatty but sometimes there really just isn't a better alternative. Less can be more with these ingredients and a healthier option too. I have included side dishes as well. I find zucchini to be a hearty vegetable that sautes nicely and soaks up excess sauce. Risotto has a slightly creamy texture and pairs great with the salmon. I have attached a photo; however, I became a bit too antsy to eat after slaving away in the kitchen for 45 minutes and may have taken a few nibbles off the plate.

Salmon with a Creamy Caper Sauce

• 2 salmon fillets


• salt and pepper


• olive oil


• butter


• white wine


• heavy cream


• clam sauce or fish stock


• lemon juice and zest


• 1 shallots chopped


• 3 cloves garlic minced


• capers


• chives (chopped green onion)


• chopped italian parsley

Salt and pepper both sides of salmon. Heat 2 tbsp of olive oil in saute pan over medium heat. Cook salmon for about 5 minutes on each side. To cook thoroughly, cover with lid between flipping. Avoid flipping more than once to keep from getting dry. Set aside salmon and cover to keep warm. In the meantime cook risotto and saute vegetables.

Heat 1-2 tbsp. of butter in same pan salmon was cooked in. Reduce heat to medium low. Add shallots and garlic. Saute for a few minutes and then add 3/4 cup white wine. Add 1 tbsp of lemon zest. Cook off most of wine and add 1/3 cup clam juice or fish stock. Add juice of one lemon. Add about 1/2 cup cream. Add more liquids as preferred. Work in 2 tbsp capers. Simmer sauce for about 5-10 minutes and add final touches of chives and chopped parsley. Pour sauce over salmon and serve.

Zucchini

• 1 green and 1 yellow zucchini julienned ( long thin slices)


• excess chopped shallots from above


• salt and pepper


• olive oil

Saute in pan with olive oil over medium high heat for about 10 minutes. I like them slightly crunchy with grill marks. With this dish, simple is best since the salmon has so many flavors.

Risotto

Many grocery stores with specialty aisles, carry boxed risotto. In that case pick out one that suits your flavor profile. I like the mushroom with herb or Parmesan. Cook as directed and add Parmesan and lemon zest on top. If your local store does not carry these items follow directions below.

• 1 pot prepared white rice


• 1/2 cup chicken broth


• parmesan cheese


• lemon zest


• 2 tbsp butter


• excess chopped parsley and minced garlic from above.

Combine broth and prepared rice and cook off. Add all other ingredients and serve.

White Wine Worth Aging

The majority of white wines should be considered "cooking" wine a few years after release. When the wine turns to a tawny color, it has taken on new flavors from its original release. There are a few gems out there that actually get better with some age. Chardonnay is one of the few white wine grapes that truly has potential to become more remarkable as it is aged.

Chardonnay took its roots from Burgundy in France. California adopted the Burgundian model of malolactic fermentation and oak age. Think about any of the traditional California style Chardonnay you have tasted... buttery with notes of vanilla right? Malolactic fermentation is a secondary fermentation that takes place to give the buttery effect in the wine. Malic acid is combined with lactic acid( think lactose - milk, butter). The vanilla component comes from racking the wine in oak barrels. Sometimes the oaky flavor is more subtle than others. French oak creates the vanilla and spice flavors. American oak has the same characteristics but are generally more overt and powerful.

I poured an amazing 2006 Chardonnay from Sonoma tonight and everyone commented on the subtlety of the oak. The guests did not realize the wine had been aged in Burgundian barrels. If you prefer a very oaky style, you may want to look for wine aged in American oak.

Another thought... if you love California Chardonnay, start looking for Sonoma. It can have equally high ratings as Napa Valley, costs less, and is the #1 grape varietal grown in that region. The cooler climate in the north is absolutely ideal for growing the grapes there.

Recommendations: Landmark Overlook Chardonnay: 2006 rated 90 pts by Robert Parker, 2007 rated 92 pts by Wine Spectator.

Perfect accompaniment: Lobster, seared scallops, or shrimp on the grill. Combine butter, lemon, and fresh herbs for a perfect summer meal.

Why I love my husband

A little bit off from the rest of my posts but...



I have been married almost a year and have been with Scott for almost 5 years. These past few months I have thought about our love for each other more than ever. How do you know when you are truly in love?


When you have been with the person for so long that you really don't have anything to say but you find yourself smiling when you hear his voice


You are happy and content with your career/studies but really feel complete at the end of the day when he is home with you





He makes you laugh... always





You have an event in your life... you think about it, but the right decision really makes sense when he gives you advise.





Anything you do can easily be sacrificed for him and it doesn't bother you





You strive to be a better person





You grow in faith daily

In reality, God is first and the rest makes sense... he makes me realize that all the time.

I am the luckiest girl in the world. If your husband/boyfriend/ or someone special is around you daily appreciate it and express it to them.

Home-made = the best way

I've been noticing lately how easy cooking has become with all of the pre-made items grocery stores offer. Sauces and marinades are bottled and ready for use. Take a few frozen chicken breasts out of the freezer, saute in a pan, add the sauce and voila. Add a vegetable and baked potato and dinner is done! Pestos, hummus, pasta sauce, BBQ sauce, salad dressings - a variety of brands and options on every aisle. Many stores now have meats prepared for you - chicken stuffed with mozzarella, basil, tomato and wrapped in prosciutto, pecan crusted tilapias, rosemary and thyme rubbed lamb chops. My local Wegmans market even has a section in the grocery store where these items are cooked and ready to eat. Convenient? Of course. Inventive? On their part, yes. On your part, no. Affordable? Sometimes, but generally much more if home-made.

Some of my favorite memories growing up are from watching my step-mom, mom, and grandma do their magic in the kitchen. I learned what spices work together, how to properly handle meats, what to do with starches like pasta, potatoes, and rice. Many families feel that they don't have time these days to prepare dinner... I can't imagine not having that hour or so every night sitting at our bar stools or kitchen table catching up on the day together and chatting. Not only was I learning the basics of cooking but we grew a bond that would have never existed if dinner every night was a rushed, store bought, slam down on the table type meal. I'm not going to lie, I definitely take advantage of the convenient food at times but definitely feel that true value comes out of a home cooked meal. A lot of the time we don't even realize we have the means to make sauces or even a whole dish with what is on hand in the cupboard. That $5 sauce or costly pre-marinated chicken breast really wasn't a necessity. Not to mention, home made can taste sooo much better. The other day I took it upon myself to make something as basic as barbecue sauce. I thought for sure it would be the first and last time making it. I have had so many tasty jar sauces that I figured it probably wasn't going to be worth the effort... I was wrong!

For one thing, I already had everything to make the sauce... saved a trip to the store. Already had frozen chicken breasts. The warm, sweet concoction made the meal taste so much more fresh and healthy. The best part was that I had the ability to adjust the taste according to my preference. I took a basic recipe and added a few touches to give it the kick I was looking for. The next time you go grab your keys to get a quick bottle of spaghetti sauce, I challenge you to look through the pantry and fridge first. Have some roma tomatoes laying around? Add some sauteed garlic and onion, basil, splash of red wine laying around... make your own and it will be so worth it! If you aren't feeling confident, go to foodnetwork.com or allrecipes.com and use a basic recipe and feel free to add or subtract ingredients.

My homemade BBQ sauce inspired by Williams-Sonoma

1 sweet onion sauteed
3 cloves garlic minced and sauteed
add 1 1/2 cups ketchup
add 1/2 cup cider vinegar
add 1/4 cup Worcestershire sauce
add 1/4 cup brown sugar
chili powder
cayenne pepper
Cinnamon
* Saute the first 2 in oil and add the next 4. Use the spices below to flavor. Maple syrup and mustard are some other common ingredients to add to a BBQ sauce. Marinate chicken or use as a sauce over ribs. Goes great with corn and potato salad

* Red Zinfandel is a perfect pairing. A west coast IPA is a great beer to have with the meal also.
Trentadue Red Zinfandel or Green Flash IPA - California's finest!

Interesting Varietals Worth Trying

As producers from all over the world have started making more wine, varietals like Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, and Sauvignon Blanc are not only created in places like France and California. You can pretty much bet that all or most of these wines will be produced in any major wine region around the world. If you are eager to try an interesting wine that has its own unique quality look for the varietals below...


Sicily
- Nerello Mascalese. An indigenous grape to Sicily, this varietal has mostly been used for blending in the past. Producers are now creating certified organic wines dominated by this grape. Any Italian I have poured this wine for, remarks on how beautifully created and rich with flavor it is. The wine carries interesting mineral quality and leathery notes like Tempranillo from Spain but has a softer finish and more of a rich fruit flavor. When drinking and sharing this wine, I am reminded how wine truly is an art form. Some people are completely taken aback and in awe of how phenomenal it tastes; whereas others with a new world palate spit it out as if it is not worthy of drinking. You make the call, but I firmly believe that as with all art - keep an open mind and give it a chance.
* Regal Wine Imports - Di Giovanna Nerello Mascalese, certified organic.
*Look for Nero d'Avola another Sicilian varietal

Chile
-Carmenere. Originating in Bordeaux, this varietal is mostly prevalent in Chile today. Intense flavor like a Syrah but with its own personality. This wine has a rich black fruit taste with hints of licorice and spice.
*Regal Wine Imports - Rayun Carmenere

Spain
-Tempranillo clones. Similar to Bordeaux and Italian wines, the labels can be intimidating. Americans have heard more and more about Tempranillo but many don't realize that certain varietals listed on labels are just basically a Tempranillo clone. Tinto del Pais for example.. Valderiz Crianza from the Tinto del Pais grape. Crianza signifies aging so you might want to let this wine breathe for a bit to open it up. Tempranillo varietals tend to be very dry and full in body. I love the leathery notes and blackberry hints. I have found that this wine almost drinks better the day after opening.
*Regal Wine Imports - Valderiz Crianza

As we continue into the heart of a recession, many people are sacrificing their habits from the past. Those that used to drop $20+ on a bottle of wine and not even think twice about it are in a different position now. People are looking for a bargain but don't necessarily want to give up the quality they are used to. My advice for the recession driven consumer....

How to Find a Quality Bottle of Wine for Under $20

Look on the label and figure out where the wine is from. Generally speaking, the more specific the region the better. For instance, on a wine that says 'California' vs. 'Napa Valley', you should expect the Napa wine to be better. The reasoning is as follows... a wine that claims a specific area must have a very high percentage of the grapes from that region. Napa is a designated appellation where a certain quality level has been established and greater attention is given. If it simply just reads 'California', those grapes can come from anywhere in the state. A few regions/designations that generally signify quality...

- France. AOC designated on the label. (Appellation Controlee). Bordeaux makes wonderful Cab and Merlot blends and the Rhone Valley makes spectacular Syrah and Grenache based wines.
Recommendation: Sancet white table wine. Bordeaux style blend of Semillon and Sauvignon Blanc. Retails at about $10.

- Italy. DOC/DOCG or IGT designated on label.
Recommendation: Andrea Oberto Dolcetto d'Alba. From Alba in the Piedmont region of Northern Italy. Easy drinking red that tastes great at a young age.

- Germany. Known for Riesling and its different levels. Kabinett, Spatlese, Auslese, Beerenauslese... Eiswein. Kabinett is the lowest level and the further you go toward Eiswein the price/quality gets greater. Each level represents a different time of harvest. From Kabinett to Eiswein, the grapes are held on the vine longer producing less crop and riper/sweeter grapes.
Recommendation: Mertes Kabinett, Spatlese, or Auslese

- Spain. DO designation generally means higher quality. 'Joven', 'Roble', and 'Crianza' signify aging with Joven being the youngest. The longer the wine is aged, the more complex it will become. Spain has been making some wonderful improvements in the last decade and is still very affordable. Don't be afraid to try new varietals. Verdejo and Albarino grapes make wonderful white wines. Many of the red grape varietals are clones of tempranillo and have garnacha in the blend. Quick tip...these reds can be overpowering unless decanted first.


- California. Napa, Mendocino County, Sonoma County. For comparable value at a lesser price I advise branching out to areas like Russian River Valley, Dry Creek Valley, Central Coast, and Paso Robles.
Recommendation: Forth Histoire Cabernet Sauvignon


- Australia. Generally makes satisfactory Shiraz for all consumers. Many of the wines from South Australia and Barossa get ratings in the high 80s from Wine Spectator and Robert Parker.
Recommendation: First Drop 'The Red One' - blend of Shiraz, Cab, and Barbera 89 pts.

-New Zealand. Marlborough has been making excellent Sauvignon Blanc.
Recommendation: Arona Sauvignon Blanc 89 pts.

-Chile. Casablanca Valley, Elqui Valley, Maipo are all great regions to look for. Many of these wines are extremely affordable and get ratings in the high 80s.
Recommendation: Rayun Carmenere or Chono Elqui Syrah

-Argentina. Mendoza is king! Malbec is always a winner but they have been doing wonders with varietals like Pinot Noir, Torrontes, and even Sangiovese!
Recommendation: Alfredo Roca Pinot Noir or Notro Sangiovese Bonarda


Last thought.... specific wine regions on labels are crucial. Wines rated in the high 80s are generally still wonderful to drink now and much less $$. Go out and be adventurous!
All of the recommendations listed are under $20 and are fabulous!

Food and Wine Part 2

"Good friends are like good wine... they get better with age."

The analogy of friends to wine is one of the greatest ways to describe my wine experience. We've all had different types of friends that take on different flavors in our lives. Some are immature and don't end up being our particular taste preference, some we may not have liked initially but grew on us over time, and some are just truly spectacular and worth noting. Wine is the same way. As with making new friends, I feel its important to always maintain an open mind and try all varieties.

I started drinking wine in Italy while I was studying abroad in Turin. When I first moved there I didn't even realize I was in one of the greatest and most original wine regions of the world - Piedmont. I started drinking everything from Pinot Grigio to Dolcetto and Barolo. (Pinot Grigio is the lightest of whites, Dolcetto is a medium bodied red, and Barolo is one of the greatest full bodied ageable wines) Wine was like water over there... affordable and consistently flowing. It was almost cheaper to get a jug of table wine at a restaurant than to order bottled water. Wine became a part of every meal and every meal became an experience. When wine was on the table, no one cared when the food was coming or what time it was. People were more engaged in conversation, felt more relaxed, and were more enjoyable. It was frowned upon to intentionally get drunk but having a few glasses definitely always lightened the mood. This was the point of my life where I decided I loved wine... not just for the taste but for the experience.

My advice for novice wine drinkers... taste it all, appreciate it for what its worth, and make it a memorable event. When I got back from Italy, I moved back to the central coast and continued my experience by tasting all over the coast and up into Napa. I ventured even further in my late years of college and started tasting Australian, Chilean, and Argentinean wines. Now I pretty much drink all varietals from all over the world. I can definitely tell the difference between a $10 bottle and a $50 bottle but truly do appreciate the art of winemaking and all that goes into the bottle.

So where to start???

If you've ever sipped a red and weren't interested... this is the scale from sweetest/lightest to most full bodied and dry

- Begin with Riesling.
-Move on to Sauvignon Blanc and Pinot Grigio
- Start trying Chardonnay after that
-Try Pinot Noir as the gateway red.
- Drink Merlot once you're ready for a real red.
- Move into Cabernet Sauvignon
- If you start really enjoying full bodied reds, drink Syrah (Shiraz in Australia)

Wondering which wine is to get from different areas of the world??
- Riesling from Germany
- Champagne from France
-Sauvignon Blanc from New Zealand, CA, France
- Pinot Grigio from Italy
- Chardonnay from CA and France
-Pinot Noir from Central CA, Oregon, Argentina, France
- Merlot from CA, France
- Cabernet Sauvignon from CA, France, Chile
- Syrah from CA, France, Australia, Chile
- Tempranillo and Garnacha from Spain
- Chianti, Dolcetto, Barbera, Barbaresco, Barolo from Italy
- Malbec from Argentina
- Carmenere from Chile

These are some starter wines but by all means try everything! Cheers!

Food and Wine Part 1

About 3 years ago, I studied abroad in Turin, Italy and so began a new era of my life....

WINE and FOOD - complete passion for both

Many steer clear of the kitchen and claim "I'm not a good cook" but in reality anyone has the power to be a master chef. The most important factor in my opinion is loving food and loving all of it. I used to hate bacon. My narrow-minded view of this salty and savory meat only recognized it as a fatty breakfast side. Once I opened my eyes, I realized bacon was one of the greatest ingredients of all time. Bacon wrapped filet mignon, chopped and crispy pancetta over a salad, crispy bacon mixed in to good old mac'n'cheese...the list goes on and on. If you are a vegetarian, vegean, don't eat pork because its the dirty meat kinda person...sorry you'll never be a well rounded cook.

I think people are just intimidated by all of the ingredients and styles that can be combined to create one simple meal. Should I learn to cook Italian, French, Mexican, Southern Comfort...where do I begin and what will I be good at?

Start with the basics. Watch the Food Network. You don't know how to properly cook pasta... Rachel Ray goes over the basics ALL the time. Watch and learn how to chop an onion and all vegetables for that matter. Learn about cooking meats...always best to only flip it once and let that meat rest for a bit after your done cooking to let the juices set.

Learn this simple rule... garlic, onions/shallots, olive oil/butter(yes butter), salt & pepper are essential in the majority of food that is made. I don't even attempt to make a meal without these.

When you become brave enough to start making different types of food (mexican, italian, etc.) learn what the key spices are.

Know this...delicious meals do not have to be unhealthy if the right amount of spice and fresh ingredients are combined together.

The recipe below is a perfect example of spice, freshness, and simplicity. Grab and apron and enjoy... the food and the cooking!


Teriyaki Chicken with Pineapple and Coconut Rice

Chicken Glaze
- 2 cloves garlic minced
- 1 shallot minced
- 3 tbsp soy sauce
- 2 tbsp dry chardonnay ( reserve the rest for drinking with the meal)
- 3 tbsp rice wine vingar
- 1 1/2 tsp sugar
- 1 1/2 tsp honey

Saute garlic and shallot. Add the rest of the ingredients and bring to boil. Simmer for 10 minutes and let cool. Marinate chicken in this glaze or favorite teriyaki sauce for 24 hours. Best if grilled. Pair with grilled pineapple skewers and garnish with chopped green onion and cilantro.

Coconut Rice
- Medium grain rice - desired amount
- 1 can coconut milk - desired amount
- 1 lime
- chopped cilantro

Cook rice. Add lime zest, juice, and desired amount of coconut milk. Add cilantro right before serving.