Orange & Avocado Crowned Black Thai Grilled Chicken
A home-cook makes meals that are practical yet delicious. She doesn’t need fancy oils or exotic spices to serve a special meal, only quality ingredients, a recipe book and a willingness learn. Yes, she will burn some roasts, over salt a few sides and mis-measure many batters but she’ll realize her mistakes and try again.
Once comfortable in the kitchen she improvises and experiments, creating original recipes! She will eventually host the perfect four-course dinner party, her guests will “ooo and ahhhh” in delight.
I absolutely believe everyone can become a fantastic cook if they have patience and passion for putting good food on their table.
This past weekend I assisted talented home-cook, Janice Elder, as she prepared her finalist and WINNING recipe at the 2010 Dole California Cook-Off at the Epicurean Scool of Culinary Arts in Hollywood, CA.
Here’s what you’ll need:
Orange & Avocado Crowned Black Thai Grilled Chicken
Serves 4-6
Ingredients:
- 1/3 cup prepared sesame-ginger salad dressing
- 2 Tbs. smooth peanut butter
- Juice and zest of one lime, plus more for optional garnish
- 6-8 boneless chicken thighs salt and pepper to taste
- 1 (15 oz) can mandarin oranges, drained
- 1 ripe avocado, peeled, seeded
- chopped 1/4 cup chopped peanuts
Prepare the glaze by combining the dressing, peanut butter, lime juice and zest. Mix until smooth. (Consult with Chef Ben Ford, if he happens to be around, hehe).
Grill the chicken on medium-high until slightly charred and juices run clear, about 10 minutes per side.
Remove chicken from grill and let rest. Salt and pepper to taste.
Drain the mandarin oranges. Peel and chop avodacos so they a similar size as the citrus. Gently fold them together.
Chop the peanuts.
Top each piece of chicken with orange & avocado mixture. Garnish with peanuts and lime.
Congrats to Janice and to all of the finalists and bloggers who cooked and ate their hearts out this weekend! And thank you to Dole and Chef Ben Ford for a fun and delish day!
Alice Currah, Savory Sweet Life
Cathy Danh, Gastronomy Blog
Justin Lee, Justin Eats
Erin Forney, Food Tramp Diaries
(Also see contestant and Lunch Box Bunch blogger Kathy’s take on the day and yummy vegan dish!)
[Per number four of the Food Blog Code of Ethics, “4. We will disclose gifts, comps and samples,” I’d like to disclose and thank Dole for paying my way to Los Angeles for this event that I would have otherwise not been able to attend. It was a great opportunity to meet other bloggers and assist a talented homecook! Hopefully, readers will be inspired to get in the kitchen and use more healthy fruits and veggies, Dole or not, in their meals!]
