Hatched!

hatch tequila chicken

Happy Labor Day, friends!  We hope you have enjoyed a weekend with friends, neighbors, and family.  We have been with Blind Piglets #2 and #3 at hockey and soccer.  That is why this post is coming to you a little late.  We also cannot believe that August has come and gone and this weekend is the unofficial end to summer. Sigh!  In fact, August came and went with such a speed that we realized that we did not post a bonus post for the month.  We will try to make it up to you in the future.

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Have you noticed all of the lovely hatch green chiles in your grocery produce section?  We couldn’t resist looking for a Blind Pig match up with the chiles.  Lo and behold, our friends at the Dallas Morning News did not disappoint.  They featured a whole section on great recipe with hatch green chiles.  We adapted a chicken recipe they featured to bring you Hatch Tequila Chicken.

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Don’t be overwhelmed by this recipe.  At first glance it looks a little daunting, but if you just follow the steps, you will see that it is not complicated and well worth the effort.

To get started on Hatch Tequila Chicken you need roasted hatch green chiles.  We had never roasted green chiles before, and it was nearly a deal breaker.  However, after a little research with our friend, Google, we realized there is nothing to be intimidated about.

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First rinse the chiles and pat dry.  Place chiles on a baking sheet or broiling pan.  The chiles can touch but you do not want them on top of each other.

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Turn the broiler on high and move your rack up to the second notch from the top.  Place pan of peppers in the oven on the top rack.  Keep a close eye on the peppers.  We let ours cook for about 5 minutes.  When the peppers start to blister and turn brown, remove from the oven and flip over with a pair of tongs.  Return to the oven and keep a close eye on them.  When the other side begins to blister and turn brown, remove from the oven.

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Once the peppers are blacken, add to a large plastic bag.  We placed ours back in the produce bag from the grocery store.  Seal the bag and let the peppers cool for about 30 minutes.

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Remove the peppers from the bag and peel the skin.  It should come off relatively easily.  Slice the peppers down the middle, cut off the tops and remove the seeds.  You can store your peppers in the fridge for about a week.

For the chicken portion of the recipe, you will need 4-6 chicken breasts, kosher salt, olive oil and Hatch green chile tequila marinade.

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The marinade seems daunting when you look at the list of ingredients, but you just throw it all in a food processor and hit go.  It’s that easy!  To make the marinade, place  roasted Hatch green chiles, chopped tomatoes, cilantro, scallions, garlic, cumin, kosher salt, coriander, Mexican crema, tequila (We used Corralejo Reposado.), and lime juice in a food processor.  Pulse until desired consistency.

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Place chicken in a glass bowl or dish and cover with half of the marinade.  Cover with plastic wrap and place in the refrigerator for at least 8 hours.  (We prepped ours the day before.)

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Remove chicken from the refrigerator.  Remove chicken from marinade and scrap off the majority of the marinade.  Drizzle with olive oil.  Discard used marinade.  Place on a medium heat grill or under the broiler roasting the chicken for 35 minutes.  Remove from grill or broiler and top with reserved marinade.

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We were pleasantly surprised with how juicy and flavorful the chicken was.  The marinade flavor was a nice complement to the chicken.  We are even thinking about making this marinade to go along with fish or fish tacos.

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If you are viewing this post in your email, visit http://www.theblindpig.blog for a complete downloadable version of the recipe.

Let us know if you try our Hatch Tequila Chicken recipe.  We think it is a hit, and hope that you do, too!

  

World Cup Fever: Salud, Mexico!

Did you sip on a little Fernet and Coke while watching the Argentina World Cup Game?  This week we are continuing with our World Cup series with a nod to our neighbors to the south – Mexico.

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Everyone knows that tequila is the prized liquor of Mexico, and most Americans equate tequila with margaritas.  However, we are not featuring a margarita for our tribute to Mexico.  The origin of the margarita is debatable, but it is more popular with Americans than most Mexicans.  Mexicans prefer premium tequilas and like to sip their tequila neat — plain with no mixers.

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We are featuring a popular Mexican cocktail called the Paloma.  The Paloma is an easy, tasty and fresh drink made with grapefruit soda, lime juice and tequila.   It is easy to see why this refreshing beverage is so popular in Mexico.

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The Paloma is made with three ingredients, tequila, lime juice and grapefruit soda.

We made ours with our favorite tequila, Corralejo, Q grapefruit soda and fresh squeezed lime juice.  We have used Q drinks in the past as mixers for our guests, but have not shared it with you on our blog.  Q drinks makes a variety of mixers, such as, tonic water, soda water, grapefruit soda and ginger beer.  Their philosophy is to make sure that the mixer you use is as good as the liquor you are mixing it with.  We have noticed a difference in our cocktails when we use Q drinks.  The drinks have more flavor and a better taste profile.   Q drinks can be found at Total Wine and other liquor stores.  If you do not want to try grapefruit soda with your Paloma, you can also  use Squirt or Jarritos grapefruit soda, which can be found in most grocery stores.

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Serve a refreshing Paloma this summer.

It is extremely hot across the United States this week, so what could be better than sipping on a cool beverage like the Paloma?  Change things up a bit and serve a refreshing Paloma at your next summer social.  We would love to hear about it if you do.  Have a great weekend!

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Disclaimer:  Beverages shared on this site are intended for adults 21 years of age and older.  We do not condone underage drinking, and never drink and drive.

Happy Anniversary, Blind Pig

The Blind Pig Blog has made one trip around the sun!  Yes, this week marks our one year anniversary of The Blind Pig Blog.  What an adventure this year has been! We are so grateful to our faithful subscribers who have joined us in this fun adventure. Each post has had its own special flare and flavor.  At the end of 2017 we posted our Top Ten most popular posts for the year.  This week, we want to take you on a trip down memory lane and share our personal favorites with you.

10. Spiked Honey Watermelon Limeade

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We first shared this delicious beverage with you during our Watermelon Wars.  Not only is the drink fun to make, but it is a great drink for summer cookouts or pool parties.

9. The Royal Hurricane

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The Royal Hurricane is one of the newer members of The Blind Pig cache, but will most likely be a crowd favorite at our household this summer.  It’s an excellent beach or lakeside drink.

8. Kerrygold Cinnamon Rolls

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No one makes rolls like Grandma Ruth, but these are a great substitute when Grandma is not near.

7.  Kerrygold French Toast

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This recipe is a must-have at your next brunch.  By the way, Mother’s Day is just right around the corner.

6. Salted Whiskey Caramel Corn

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This post is one our favs because it was so darn easy to make, and was such a delightful surprise!

5. Zaya Banana Bread

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Zaya Banana Bread is hands down the BEST banana bread we have ever had.  It even tastes better after a day or two.

4. Kerrygold Ice Cream

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This post was probably our most overlooked post, and it was definitely one of the best recipes we shared with you.  It is such an easy way to make homemade ice cream, and it is delish!  The chocolate sauce is a dream, too.

3. Caffe Borghetti Peanut Butter Ice Cream Fudge Pie

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Six words: Peanut Butter Ice Cream Fudge Pie.  Need we say more?

2. Mary Ann or Ginger?

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This fun, easy drink is a crowd pleaser and one of our favorites to serve at get-togethers and gatherings.

1. The Skinny Agave Margaritathe skinny agave margarita

This post started it all.  Not only does The Skinny Agave Margarita taste great, it is a versatile crowd pleaser for any social gathering.  Besides, who doesn’t appreciate a good margarita every now and then?

Thank you for being a loyal follower.  Please share our posts and site with friends. We would love to have them join us.  New to our site?  Please subscribe.

We are closing out this post with a shout out to Blind Piglet #1.  She turns 21 years old today!  Happy Birthday. XOXO

Disclaimer:  The beverages shared on this site are meant for adults 21 years of age and older.  We do not condone underage drinking. Never drink and drive.

 

Templeton Rye Whiskey Barbecue Sauce

Summertime is an easy time to share beverage ideas with you, because  just looking outside in this heat makes us thirsty.  This week in Texas the thermometer went over the 100 degree mark, and we noticed it did the same thing in much of the country.  However, we are departing from beverages to share another wonderful recipe with you.  If you get thirsty you will need to refer to some our past posts and whip up a refreshing drink or two.

Another great thing about summer is cooking out on the grill.  Although, we cook out pretty much year round, it still makes us think of summer. This week we made steaks with Templeton Rye Whiskey Barbecue Sauce.

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Don’t be overwhelmed when you see the list of ingredients.  For such a simple sauce there is a teaspoon of this and a tablespoon of that.  We assure you that it is easy and most of these ingredients we already had on hand in our pantry or refrigerator.  This recipe is one we adapted from www.weber.com. (You know, the grill people.)

To start you will need extra-virgin olive oil, chopped yellow onion and garlic.  Warm the oil in a saucepan and then add the onion.  Cook for about 5 minutes and then add the garlic.  Stir constantly to prevent browning.

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Next, Rhonda’s favorite part, remove from heat and add in ¼ cup of Templeton Rye Whiskey.  Return to heat and let this simmer for a few minutes. Take in that sweet aroma.  Ahhhh!

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We don’t know if you know much about rye whiskey, but this isn’t your dad’s whiskey.  Prior to Templeton Rye, Rhonda wouldn’t even try anything with whiskey.  Now it has become one of her favs.  Templeton Rye  is a touch sweeter than other whiskeys you may have tried. It’s only 80 proof, so there is no burn.  That is why it tastes so good in Mary Ann or Ginger?  Did you know that Templeton Rye was a whiskey made during prohibition by Iowa farmers from the small town of Templeton?  Al Capone loved it and had cases of it shipped to Chicago for him to enjoy.  He dubbed it the “Good Stuff.”  If you hear someone call for the “Good Stuff,” they may be talking about Templeton Rye.  We have other interesting stories about Templeton Rye, but we will save those for another time.  Back to the sauce!

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Next you will add in the tomato paste, syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Let this simmer for 2-3 minutes.  Remove from heat and set aside.  You are finished!

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We don’t usually put barbecue sauce on our steaks, but we tried it per the recipe’s suggestion.  We think this would taste great on brisket, chicken, kabobs or hamburgers. The sauce has a spicy sweet taste.  We had plenty left over, so we placed the extra in the refrigerator for later.

Templeton Rye Whiskey Barbecue Sauce

2 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onion

1 tablespoon finely chopped garlic

¼ cup Templeton Rye Whiskey

3  tablespoons tomato paste

½ cup pure maple syrup

1 tablespoon cider vinegar

2 teaspoons Dijon mustard

1 teaspoon smoked paprika

1 teaspoon hot pepper sauce

½ teaspoon freshly ground black pepper

In a saucepan over medium- high heat, warm the oil.  Add the onion and cook until tender but not browned, 5-7 minutes, stirring occasionally.  Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning.  Remove the pan from the heat and slowly pour in the whiskey.  Return the pan to the heat and cook until the whiskey is almost completely evaporated.  Stir in the tomato paste until well incorporated.  Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper.  Simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly. Remove from heat and set aside.

Serve over steaks, chicken, burgers, brisket or kabobs.

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Do you usually add sauce to your steaks or do you enjoy them as they are? Let us know if you try the barbecue sauce, we love to get feedback on our recipes and ideas.

Thank you to everyone who comments on and follows our blog.  We enjoy hearing about the drinks and recipes that you have tried.  Each week our list of followers is growing!  Are you following our blog?  Are you following us on Pinterest at https://www.pinterest.com/theblindpigblog/ ?

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