Margarita Chicken: Mexican Inspired Dinner Party - Part 3

 

I'm recapping a bunch of recipes, all inspired by a Mexican-themed dinner party I catered in May.   I liked the recipes so much that I turned them into one of my cooking classes recently, at The American Table.  I changed up a few things, such as turning my Jicama Radish and Watermelon Salad into a Salsa - with terrific results!

 

Making a marinade out of a basic margarita mix made from scratch isn't hard. The marinade will work on a variety of proteins too - shrimp, tuna, scallops, tiliapia, pork, even tofu.  The marinating times vary though, depending on the muscle structure of the proteins - fish, especially flaky tender fish do not need to marinate longer than 30 minutes.  Chicken and pork can take a "swim" in this acidic marinade for several hours.  Make a large batch, reserve some for basting and dripping after, so that you are not cross contaminating your foods with any marinade that's had raw meat or fish in it.  Remember to discard any marinade that's had raw food in it.  And boil the reserved batch to cook and reduce it down, cook, taming the raw garlic and concentrating all the flavors.

Margarita Chicken Ingredients:

• 1/2 Cup Cilantro - roughly
• chopped
• 4 Garlic Cloves - Minced
• 2 Teaspoons Onion Powder
• 1 Tablespoon Ground Cumin
• 2 Limes - Zest and Juice
• (about 1/4 to 1/3 Cup Juice)
• 1 Orange - Juiced (about 1/3
• cup of juice total)
• 1/4 Cup Tequila
• 2 Tablespoons Triple Sec
• (optional)
• 1/4 Cup Olive Oil
• 1/4 Teaspoon Kosher Salt
• 1/8 Teaspoon Freshly Ground
• Black Pepper
• 6 Skinless, Boneless Chicken
• Breast Halves - all even
• thickness (cutlet thickness)
• Lime Wedges and Sprigs of
• Cilantro for serving

Equipment needed:

• Skewers - if using
• Work bowl
• Grill - pan, charcoal, gas or
• electric
• 2 platters - one for raw
• chicken to marinate, one for
• serving

Directions:

1. Roughly chop the cilantro

and add it to a work bowl.

Mince the garlic and add it

to the cilantro. Add in the

onion powder and ground

cumin, zest of the lime and

the lime and orange juices.

Whisk in the tequila, triple

sec, olive oil, salt and

pepper.

2. Arrange the chicken breasts

in an even layer on a platter

or shallow bowl, large

enough to hold all the

chicken. Pour the

Margarita mixture over the

chicken breasts, cover and

refrigerate 2 hours or up to

overnight. You can also put

the marinade & chicken

into a zip-lock bag.

3. When ready to grill the

chicken, preheat your grill

source to medium high.

Remove the chicken from

the refrigerator no more

than 20 minutes before you

are ready to cook it. Shake

off excess marinade and

discard any remaining

marinade (

do not use it! it

has had raw chicken in in

and cannot be reused or

consumed!)

4. When the grill is hot

enough, (hot enough so that

when you hold your palm a

few inches above it you can

keep it there for 5 to 10

seconds) lightly oil the

grates and grill the chicken

breasts until tender and the

juices run clear - about 6

minutes per side.

5. Serve hot or warm. If

desired, slice into thin strips

and serve on skewers. Serve

with wedges of lime and

garnish with fresh cilantro.

6. The cooked chicken will

hold for up to 3 days,

covered and refrigerated.

Serves 6-8.

Collingswood Food Swappers

In less than 2 week's time, I went from having hosted my first food swap, to having our local newspaper, The Retrospect, contact me for an interview about our event, to having a full-on private "club" dedicated to food swapping in Collingswood!  I have a new Facebook page, CollingswoodFoodSwappers, with over 125 followers, an awesome article in the local paper - front and back pages, and our 2nd swap scheduled for June 25th, t 6:30 pm at The American Table on Haddon Avenue in Collingswood.  There are plans for future swap events, as well as other food and drink related events to take place in the Fall and Winter.  In one week a lark of a hobby became a new venture for me!

All this happened because I attended an event in April, at The Reading Terminal Market, for a food swap organized by Philly Swappers (A Philly Food Swapping Event!)  I was so inspired by the event that I knew that I needed to do one of my own.  In the spirit of "YES! YOU CAN DO THIS!" I decided to give it a shot. Even though so many other people and organizations are doing this, no one in my area is running a food swap.  I realized that I could do my own thing, taking my cues from other events and making my event its own thing.  It's a great feeling to DO instead of talking about it, or thinking about it, or feeling envious of others doing cool swaps or events.

Interest and real excitement seems to be building for the group.  Within moments of creating the Facebook page - Collingswood Food Swappers received over 40 likes.  I had 2 emails from the article from people who were interested in joining the next swap.  People have offered their venues to host the next event. Neighbors and friends have commented on reading the article or having seen the participants from the first event coming to our house!  Today I received an lovely email from the President of Proud Neighbors of Collingswood, Marleen, congratulating me on the article.  She said that in my short time living here (in Collingswood) that "you have already made quite a contribution to our community.  Thanks for your active role."  Colour me excited! 

Our June Event, will be held at The American Table, a kitchen and home goods store at 740 A Haddon Avenue, Collingswood, NJ  08108.  I teach cooking classes here from time to time.  As a matter of fact, I had and will have several classes here in June.  Last week I ran my Mexican-Inspired Menu class, modified from my catering event I did for Jay and Jodi Previn a few weeks ago.  I'll be doing a Summer Salsa cooking demonstration at The Collingswood Farmers' Market on Saturday, June 15th, 9 to Noon.  On June 18th, I'll be doing a Summer Menu Class - featuring my Garden Gazpacho, Grilled Tuna with Whitebean Spread Sandwiches, and Summer Berry Trifle.

I like the space at The American Table - it's bright and airy, long and inviting inside.  A perfect spot for teaching, doing demonstrations and hosting cocktail parties or other foodie related events.

If you are interested in joining us for the June 25th Collingswood Food Swappers Event, please go to my EventBrite.com registration page.  Space is limited to 30 participants.  Click on this link here.

Here are the details about the event:

Come out and enjoy The Collingswood Food Swappers Event at The American Table!

  

Foodie culture hits Collingswood in a whole new way! Join your friends and neighbors while exploring new food horizons! 

*** Space is limited! If you register and don't show up, someone else loses a chance to have your spot. Please make sure that you are planning to attend before you register. Thanks! *** 

What

A food swap is a modern hip twist on a cookie exchange, with better food and more fun! You bring your homemade or homegrown foodstuffs via a direct trade or barter system with others.  i.e. your preserved lemons or jams for a pint salsa or a bag of veggies from your garden.

Who

It’s not just for Collingswood Residents! We welcome everyone, as long as you bring something you made, infused, or gardened yourself. You must pre-register to attend. If you plan to bring a family member or friend who will be swapping their own foods, please register them separately. Everyone who wants to trade foodstuffs must bring something along.

When

Tuesday, June 25, 2013 6:30 pm to 8:30 pm.

Please arrive promptly or a bit before 6:30 pm. Event will last about 2 hours.  We will mingle, peruse and sample each others’ goods, then we’ll swap! 

Where

The American Table, 740 A Haddon Avenue, Collingswood, NJ  08108

What to bring

• Food to swap: All swap items must be homemade, homegrown, or infused by you. Think preserves, baked goods, fruits, vegetables, herbs, spices, condiments, beverages… you name it! Bring as little or as much as you like. You can bring a bunch of one thing or multiples of a few different things. The possibilities are endless! 
• We recommend that you bring 10 to 12 of your items.  
• Keep in mind that swappers will be examining and picking up your goods, so be sure to package them in a way that protects the food and makes it clear the amounts you want to swap. When applicable, it is recommended that you include storage and shelf life information.
• If possible, you should also bring samples for others to try, along with disposable spoons, forks, toothpicks, etc.   

• Description: Label each of your items with the contents/name of the foodstuff.  Please put your name on it as well. Date it, (made on) and use by Date. Special instructions - heat, refrigerate, stir, etc.

• GET CREATIVE! Packaging is an expression and extension of yourself and your brand (if applicable).  If you have a blog or website, or business, share it!

• Recipes or How to Use - if you have a recipe to share, or ways to use your product, describe it and share it!

• Release form: Please note that you will need to sign a release form in order to attend. Copy the release form below; Print it out; Sign, and bring it with you to the swap. 

Please print and fill out this form (necessary to attend):

I am aware of the risks of participation, which include, but are not limited to, acquiring hand crafted goods not necessarily prepared in licensed kitchens or factories. I understand that participation in this event is strictly voluntary, and I freely chose to participate.

I, and my heirs, in consideration of my participation in the June 25, 2013, food swap, hereby release and hold harmless Collingswood Food Swappers, The American Table, and their founders and members, venues, and any other people officially connected with this event, from any and all liability for damage to or loss of personal property, sickness or injury from whatever source, legal entanglements, imprisonment, death, or loss of money, which might occur while participating in this event.

In signing this release, I acknowledge and represent that I have read the foregoing Release of Liability and Hold Harmless Agreement.

_____________________________________ Name (sign)

_____________________________________ Name (print)

_____________________________________ Date

Learn more

• Follow and Like our Facebook Page - Collingswood Food Swappers.  

Find out more about the Collingswood Food Swappers and how it works check out these posts at TheBicycle-Chef.com.  There are several posts relating to food swaps recently attended.  The April Event - Held by the Philly Swappers (A Philly Food Swapping Event).  Collingswood Food Swappers Event, held by Denine Gorniak in May - The 1st Collingswood Food Swap!

If you have any questions, please feel free to contact Denine at denine.thebicyclechef@gmail.com

The Honor Code

This is a community event; however, participants must pre-register, which means this event is operated as a private club.

In addition, all swap participants adhere to an honor code of using the highest cleanliness standards in their own kitchens and gardens to prepare their swap items. Swap participants must agree to the following terms before registering:

• By participating in this event, you are acknowledging that the food items being shared are not necessarily prepared in commercial kitchens or spaces inspected by any government agency.

• By participating in this event, you are also acknowledging that you will use the highest standards of safety and cleanliness in food preparation.

• By participating in this event, you assume all liability; specifically, you agree to not hold liable food swap hosts, swap venue owners/providers, or other swap participants.

Food Finds: Foodie Pen Pals

Foodie Christmas Package in May!

Have you ever experienced a foodie Christmas? I have! I joined a group through the blog website called, The Lean Green Bean that pairs you up with people from around the United States and you send a foodie pen pal package to someone and then someone else sends you a foodie pen pal package. If you think it sounds odd, you're mistaken, it's AWESOME!  The basics are, you sign up at Lyndsay's site - on her Foodie Pen Pals Information Page (click here to take you to the page) by the 5th of each month.  Then you get an email spreadsheet detailing all the people in that month's Foodie Pen Pal Swap (Like my food swapper events, but via the mail I suppose!) The spreadsheet has all the participants listed along with their blogs/websites and email addresses.  You cross reference your name to the person to whom you are sending a package.  You contact the person, find out their dietary restrictions, food likes and dislikes, etc. and then you have until the 15th of the month to send out a "care package." The spending limit is $15 - though I know I spent well over that and I'm guess the person who sent me my box spent way more than $15.

Representing Philly and Collingswood!

I sent a box of love and goodies to Mike, a military man who lives out in California.  He called my package a foodie Christmas - so I'm borrowing the term from him! I sent him local products - Momma's Homemade Apple Pie Applesauce; Dill Pickle Pop Corn from my popcorn store in C'wood; Fleur de Sel Caramel from Market Day Cannelle; Olive Oil and Balsamic Vinegar from Blue Moon in C'wood; 2 of my spice blends; my favorite Korean sesame/coconut crackers; and Goldenberg's Peanut Chews, to represent Philly!  I also wrote him a little note, on a Phillies Phanatic Card, and sent him one of my recipe newsletters.  

I received a beautifully wrapped box of goodies, in which was another beautiful and reusable box filled with unique, local and organic foodstuffs, as well as recipes and hand written notes.  There was gluten free pasta, organic cheese mix; locally grown rice with a Tex-Mex mix packet; lip balm; nut butters; teas; organic animal crackers; trail mix; organic and vegan sloppy Joe mix! Karen wrote recipe cards,

notes and gave me blank recipe cards to use too.  The box is a magic box of happiness.  I've been enjoying the contents for almost 2 weeks now.  Plus, the box itself is pretty - I can reuse it for recipes or crafting supplies.

My foodie Pen Pal is Karen G, from Oklahoma.  She writes a blog called KraftyKJ.blogspot.com - My Jungle of Life in Oklahoma.  Karen and I are not even opposites, were are worlds apart, but somehow through this exchange and our emails, I realized that we are not so much worlds apart, we are spirits in different lands who found each other.  Karen in her mid-40's; the mother of 3 sons, all teen agers. Her husband is an oil field driller. They live in a small town called Rush Springs,  in rural Oklahoma (thankfully, not in the path or affected by the recent devastating tornadoes that swept through Oklahoma a few weeks ago). I thought it fascinating that I got to "meet" and connect with someone from a small town in the middle of the USA.  I think of us as living in a small town here in Collingswood, NJ.  Ha!  We have 15,000 people here!

Karen and I traded a bunch of emails and I suspect we will continue to write to each other.  I love the idea of sending real mail and packages to people - maybe it's my age or upbringing, but I love to send letters and cards to people.  In our age of immediate electronic communications, the art and niceties of taking the time to write, to create, to send a piece of yourself to someone is timeless.

What I also learned about this experience is that sharing and caring is universal.  I was worried to tell Karen that I'm a gay woman, raising a son, with my partner.  I thought maybe Karen would be taken aback by who I am.  So much for me being open-minded.  She turned out to be the open-minded and brave person.  She shared with me that she was going to a gay pride event in Oklahoma one weekend recently! We may come from different worlds, do different jobs, pray at very different churches, but when it all comes down to the basics, we are raising our families, caring for our loved ones, praying for their safety during horrendous storms.  We blog and write because it's our creative outlet and connects us to people all around the world.  Food and writing, for me and perhaps for Karen G., are the things that we we do to show our love.

To participate in a foodie pen pal swap, go to Lyndsay's blog - The Lean Green Bean and check out her page - Foodie Pen Pals  Sign up on the List to join in - by the 4th of each month.  On the 5th of the month, you'll get an email with the spread sheet and the conditions of the swap.  You have to follow some simple rules and ettiqute guidelines.  The spending limit is $15, and you have to send your package out by the 15th of the month.  It's fun! I can't wait to do this again for June!

Food Swap! Collingswood Food Swappers Event

I held a Food Swap Event at my house this past week, having been inspired by the one I attended in April at The Reading Terminal Market (see my post about that event here!) I was so jazzed about the foodstuffs I saw and swapped I couldn't wait to go to another event.  I talked about the event with a lot of people and every time I mentioned it, people were as intrigued as I was about it.  I kept thinking I could do this - host a food swap, so when I asked two of my local Collingswood acquaintances if they'd be interested the response was very positive. I struck while the iron was hot - organizing the event in a matter of weeks so that I could keep the interest in the event blooming.  It worked - I got a great response from the Facebook postings and group invitations I created.   

People came from mostly from the immediate area of Collingswood.  We did have some visitors from the next town over, Westmont.  Our friend, Maren, came down from where she lives in NJ - which is about a half hour away.  The guests who surprised me the most were the women I met at the Philly Food Swappers Event - Pam and Sam.  Sam found my blog post and commented on the blog.  I wrote back to her and told her I was holding one at my house in a few days. I asked her, via my comments section, if she would like to attend.  And she did! With only a few days notice, she and her best friend not only came to my party but they each brought delicious and beautifully packaged items - key lime meringue marshmallows and preserved lemons.

Signage is key! Not just for the food items, but for directions as well! We wanted the event - which was more like a garden party to be held in our yard.  Liz and Nate drew arrows and signs in chalk on our driveway pointing people to our yard.

I made pickled vegetables - Cucumbers, Bell Peppers, Red Onions and Celery.  Quick Pickles - brined in apple cider vinegar. I wanted to do something quick, inexpensive, tasty without having to chop, can and cook for hours on end.  These came out really well.  The recipe is one of my modified pickle recipes that I tweaked/stole a few years ago from a Martha Stewart idea.  

 I set out some snacks for people to nosh on - my summer salsa and a guacamole.

 The Pickles! They are tangy, spicy and sweet.

We had a great crowd of people from the area.  I met a few new folks from Collingswood too - other friends invited people they knew.  Pictured here are my neighbors, Dave and his wife, Susannah.  I met them last year at our Open House Tour - Dave was the volunteer stationed at my house for the day.  Susannah and I "met" via Facebook.  We have a mutual friend who introduced us.  Turns out we live a block apart - though we never see each other!

Susannah made these awesome cream puffs - filled with a cream lightly flavored with a coffee she bought from a small batch coffee company in Maryland.  Her pate a choux were delicious and her packaging was very impressive as well!

 Lemon Balm Infused Simple Syrup in Syrup Pourer Glasses - a swap item brought by my friend and neighbor, Donna.

 Nate played "Beer-tender" all night - he's the perfect host.  As soon as someone came into the yard, he went to the cooler and offered a beer, whether they wanted it or not!

 

We socialized for about an hour before the swap started.  Pictured here are Kris and Jodie, (along with my friend Donna) the women I met a few weeks ago when I catered the Mexican-inspired dinner party for Jodie and her husband, Jay, and their friends.  Kris lives down my end of Collingswood. They had heard about my food swap event on Facebook and then I talked about it with them at the dinner party. Their offerings were very good too.  Kris made gazpacho (YUMMY!) and Jodie made Chili - which I scarfed down for my lunch the next day!

 One of my favorite offerings of the night - pineapple infused vodka!  I met 3 or 4 new people at the swap - these were brought by new comers, Lauri and Ferd.  They also brought a very delicious and STRONG Vodka Sangria PUNCH! I drank two small cups and I was beyond tipsy! Gotta love the boozy offerings!

Our friend, Maren, came to the party too - she lives in New Jersey, but not in Collingswood.  I opened the event to our friends who I thought might be interested in this sort of party.  She's the perfect guest - great company, interesting to talk to, and highly engaging.  I should start a career for her renting her out as a party mixer and mingler!  She made a marinara sauce which could and should be sold in supermarkets! Outstanding!

 Highly addictive curried chickpeas by friend and neighbor, Laura.  I can see these would be tasty little morsels that one could put out for a cocktail party.

Another new friend and Facebook acquaintance, JamieLynn, brought her granola.  Our jar barely lasted to the next morning.

Everyone had a great time - as evidenced by all the positive postings on Facebook after the party.  I was so impressed by the food choices and the creative packaging.  I couldn't believe the response and turn out - especially since I put it together in about 3 weeks time.  I'll  hold another event again - but in all likelihood, I won't be able to pull one together until September.  I'm hoping other people will be inspired enough to host one of their own food swaps and that I'll be a guest to the next one soon! The idea is definitely picking up steam.

Items we swapped - though this list is incomplete due to memory loss! 

1. Honey Ginger Butter Spread
2. Curried Chick Peas
3. Lemon Balm Simple Syrup
4. Pineapple Infused Vodka
5. Preserved Lemons
6. Key Lime Meringue Marshmallows
7. Strawberry and Banana Chip Granola
8. Vegetarian Chili
9. Gazpacho
10. Cheese Cakes (3 for tasting by Eric Sewell Wolf)
11. Cream Puffs with Coffee Flavored Cream Filling
12. Maren's Marinara
13. Pickled Vegetables
14. Rum Punch (that was a knock out!)
15. Lasagna

Jicama Radish Watermelon Salad: Mexican-Inspired Dinner Party - Part 2

Part 2 of my Mexican-Inspired Party recipes from an event I catered a few weekends ago.  This one is a Jicama Salad with Radish and Watermelon topped with Cotija Cheese.  I wanted to do a play on Mexican Vegetables - which typically aren't such a mainstay of the Tex-Mex or Taqueria style foods that we have been finding on menus of late.  One finds likes of re-fried beans, fry breads, nachos, tortillas. There is also the occasional radish and lime slices, along with lettuce, some tomatoes and onions.  I've yet to be served a full salad or vegetable medley at the places we've dined here in the East Coast, or even out in the Southwest where the real and great Mexican foods are to be found.

As I lay no true claims to fully understanding the nuances and simplicities of Mexican-influenced cookery, I went on my instincts, cookbooks and research.  Jicama is a tuber, like a potato. Crunchy, starchy, slightly sweet - it tastes like a cross between a Russet potato and a water chestnut.  It works well raw in salads and is even tastier fried like a French Fry.  Very versatile  and a little goes a long way.  Radishes add the bite and colour; watermelon is the sweet note. I pickled the red onions to tame the bite and added the Cotija cheese for its saltiness. 
A little bit of each vegetable goes a long way.  If you use only a handful of each item it will make a substantial salad.  Serve it over iceberg lettuce wedges, along with some extra limes.  It can be made ahead and will hold well for a day or two - but add the cheese at serving.

Jicama Radish and Watermelon Salad Ingredients:

• 1 Small Red Onion (1 cup) - thinly sliced
• 2 Tablespoons Red or White Wine Vinegar or 2 Tablespoons Lime Juice
• 1 Small Jicama - (about a cup's worth) peeled and Julienne
• 4 Radishes - tops removed and cut into thin slices
• 2 Cups Seedless Watermelon - Diced
• 1 Lime - Zest and Juice (about 1/4 cup juice)
• 1/4 Cup Cilantro - Rough Chop
• Kosher Salt and Freshly Ground Black Pepper - to taste
• 1/2 Cup Cojita Cheese - Crumbled (a Hard, Dry Mexican Cheese. If you
• cannot find it, substitute a dry Queso Fresco, which is similar to Feta cheese)
• Olive Oil for Drizzling (preferably a Spanish Olive Oil!)

Directions:

1. Peel, core and slice the red onions and put into a non-reactive bowl, then sprinkle with a pinch of salt and the 2 tablespoons of vinegar or lime juice. Macerate for 10 to 15 minutes and set aside. This will help “tame” the acidic bite of the raw onion! 
2. Peel and slice the jicama and place into a mixing bowl.
3. Slice the radish and dice the watermelon, adding both to the bowl with the jicama.
4. Add in the zest and juice of the lime and cilantro, tossing to combine.
5. Season the salad to taste with a pinch of kosher salt and freshly ground black pepper.
6. When ready to serve, remove the red onions from the vinegar, adding to the jicama salad (discard the vinegar). Crumble the Cotija cheese over the salad and drizzle with a bit of olive oil. Serve immediately.