Here it is the weekend and the grill is calling but you’re tired of the usual ribs and burgers. Let’s take a trip south – all the way to the land of friendly people, warm beaches and hand rolled cigars; let’s go to Cuba.
Our menu includes grilled Mojito Chicken with Potato Wedges, Grilled Plantains and Avocado Ice Cream served with, of course, mojitos.
Mojito-Marinated Chicken Breasts
Ingredients:
3/4 cup fresh lime juice
1/2 cup plus 2 tablespoons light rum
1/2 cup fresh mint - finely chopped
6 Tbs. mint syrup
1 Tbs. olive oil
1 Tbs. coarse kosher salt
6 chicken breast halves with skin and bones
3 large limes - quartered lengthwise
Fresh mint sprigs
Preparation:
Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in re-sealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.
Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.
Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.
Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.
Grilled potatoes:
Ingredients:
6 Large potatoes – thick sliced lengthwise
4 Tbs. paprika
1 tsp. cumin – ground
1 tsp. chili powder
Olive oil
Preparation:
Put the spices in a large re-sealable bag (zip lock)
Coat potato slices in olive oil and put in bag with coating. Shake to cover. Grill until soft with light grill lines.
Grilled plantains:
6 plantains – peeled and sliced lengthwise. Grill lightly – don’t over cook.
Avocado Ice Cream
Ingredients:
2 large avocados - peeled, seeded, and sliced
4 cups whipping cream - divided
3 Tbs. light rum
3 large egg yolks
2 Tbs. all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 tsp. vanilla
Preparation:
Combine the avocados and 1 cup of the cream in the container of a blender or food processor. Add the rum and whirl until smooth. Refrigerate for 2 hours.
Beat the egg yolks with another cup of the cream. Set aside.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Slowly whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours.
Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Serve on a lettuce leaf.