Wednesday, June 23, 2010

Perfect Summertime Menu

Pulled Chicken Sandwich  
Serves 8  

4 boneless skinless chicken breasts 
1 small onion, diced 
1 tablespoon minced garlic 
2⁄3 cup apple cider vinegar
Hot pepper sauce to taste 
8 large rolls 
 Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1–1/2 cups). Add the Burger & Rib Sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and serve. 

Guacamole Salad 
 Serves 8
1 tablespoon apple cider vinegar 
1 tablespoon water 
2 small tomatoes, diced
1⁄2 small red onion, thinly sliced 
1 cucumber, peeled, seeded and diced
2 avocados, diced
Whisk together vinegar, water, oil, and Guacamole Seasoning in a small bowl. In a medium bowl, combine diced tomato, onion and cucumber with dressing. Gently toss in the avocado being careful not to break it up.  
Grilled Corn with Chipotle Lime Butter
Serves 8
1 stick unsalted butter, softened 
2 tablespoons Chipotle Lime Blend  
1 teaspoon lime juice 
8 ears of corn, husked  

 In a small bowl, combine butter, Chipotle Lime Blend and lime juice and set aside. Lay the ears of corn directly on a grill over very hot coals. Grill turning to brown them evenly, about 5 to 7 minutes. Spread butter on grilled corn and serve.

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