It was M’s kitchen, 100% and just fine with me – She has imagination and flair and builds killer eats. Here’s what she came up with.
Red, White & Blue Spud Salad
3 cups multi-tone spuds, boiled to fork tender and chopped.
2 eggs, hard boiled, chopped.
6 – 8 stems garlic chive, slivered.
1 Pickled Radish, fine diced.
1 small shallot, diced.
1 small Tomato, sliced.
Fresh Thyme to taste, fine chopped.
50% Real Mayo
25% each pickle relish & hearty mustard
Combine spuds, eggs, shallot, radish and thyme. Squeeze lime juice over mixture. Sliver garlic chive and set aside. Slice tomato and set aside.
Mix dressing components, add pepper to taste, (No salt needed in this mix).
Add dressing to mixture and coat thoroughly. Toss garlic chive and sliced tomato as topping garnish.
Chicken Breast with Citrus-Chile Reduction
Marinate Chicken breasts in a base of grapefruit juice, with lime, lemon, and red Hatch chile powder.
Braise breasts in marinating liquid until done through. Broil briefly for color and slight crust. Set to rest for at least 10 minutes before slicing.
Reduce braising liquid by 50% until the reduction coats a spoon nicely. M sliced the breast and set it back in the excess reduced liquid.
Served with spud salad, this was amazing flavor, let me tell y’all!