Does this mean I have to put a link to Food TV on the Bama News board?
Here is a recipe to one of my favorite chicken recipes.
Grilled Achiote Chicken
** Achiote Paste:
In a spice mill or a coffee grinder (use only for cooking) grind the following:
5 tablespoons of annatto seeds
2 teaspoons cumin seeds
8 all spice berries
1/2 teaspoon of cloves
1 teaspoon of oregano
2 teaspoons sea salt (or to taste)
1 tablespoon freshly ground black pepper
Combine the annatto seeds, cumin seeds, all spice, cloves, oregano, salt and pepper. Make sure it is finely ground to a powder like consistency.
Remove contents into a mixing bowl. Then add the following:
Juice of 5 lemons
4 cloves of pressed or chopped garlic
Combine all the ingredients to make a paste.
2 habanera peppers
Take out the seeds and veins of the peppers and chop them finely. Wash your hands immediately after handling the peppers. Or something might get burned.
Combine the following in the mixing bowl and mix into a marinade or sauce:
Achiote paste
2 chopped habanera peppers
1/2 cup of orange juice
1/2 cup of white vinegar
2 shots of fine Tequila (optional)
Store in an airtight container, in the refrigerator. Use it as a marinade, sauce or both depending on your cooking style. I use it as a marinade and a sauce. If you use it as a marinade reserve 1/2 cup of achiote sauce for brushing the chicken on the grill.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the achiote sauce and continue cooking an additional 4 to 5 minutes.
** Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, all spice, cumin, oregano, cloves, salt, pepper, garlic and lemon or lime juice. Some people use cinnamon in the paste. You can use the paste as a rub if you like but it tends to be chalky. The Achiote paste is often thinned with vinegar or citrus juices for marinades and sauce. It can be cooked to remove any chalkiness.
Food TV
Let the grilling season begin with our menus, tips, videos and more!
Grillin' and Chillin'
[This message has been edited by Crimson Surfer (edited 05-10-2004).]
Here is a recipe to one of my favorite chicken recipes.
Grilled Achiote Chicken
** Achiote Paste:
In a spice mill or a coffee grinder (use only for cooking) grind the following:
5 tablespoons of annatto seeds
2 teaspoons cumin seeds
8 all spice berries
1/2 teaspoon of cloves
1 teaspoon of oregano
2 teaspoons sea salt (or to taste)
1 tablespoon freshly ground black pepper
Combine the annatto seeds, cumin seeds, all spice, cloves, oregano, salt and pepper. Make sure it is finely ground to a powder like consistency.
Remove contents into a mixing bowl. Then add the following:
Juice of 5 lemons
4 cloves of pressed or chopped garlic
Combine all the ingredients to make a paste.
2 habanera peppers
Take out the seeds and veins of the peppers and chop them finely. Wash your hands immediately after handling the peppers. Or something might get burned.
Combine the following in the mixing bowl and mix into a marinade or sauce:
Achiote paste
2 chopped habanera peppers
1/2 cup of orange juice
1/2 cup of white vinegar
2 shots of fine Tequila (optional)
Store in an airtight container, in the refrigerator. Use it as a marinade, sauce or both depending on your cooking style. I use it as a marinade and a sauce. If you use it as a marinade reserve 1/2 cup of achiote sauce for brushing the chicken on the grill.
Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the achiote sauce and continue cooking an additional 4 to 5 minutes.
** Achiote paste is a bright orange seasoning paste from the Yucatan made of ground annatto seeds, all spice, cumin, oregano, cloves, salt, pepper, garlic and lemon or lime juice. Some people use cinnamon in the paste. You can use the paste as a rub if you like but it tends to be chalky. The Achiote paste is often thinned with vinegar or citrus juices for marinades and sauce. It can be cooked to remove any chalkiness.
Food TV
Let the grilling season begin with our menus, tips, videos and more!
Grillin' and Chillin'
[This message has been edited by Crimson Surfer (edited 05-10-2004).]
