I'm marinating chicken thighs to barbeque later today. Here's the basics of most of my dinner.
Here's the marinade:
2 jalapenos, 6 cloves garlic (skin on), 2 T oil, 1/4 c. lime juice, hefty pinch of salt. Borrowed from Rick Bayless.
Take the jalapenos and garlic and blacken them. That means, put them in a skillet (preferably cast iron or something that won't require you scrub the bejesus out of it afterwards) and char those suckers over med/high to high heat. On all sides.
Next, remove skins and stem ends of garlic/jalapenos and if you like it hot, leave the seeds in the jalapenos or otherwise gut them. Throw everything into the food processor and liquidate it. Coat the chicken and let it rest for at least an hour before you cook it. Hooray!
I'm also having potatoes, roasted w/fresh rosemary (dried works too). I am rescuing some wrinkled sprouted potatoes. I cut off anything icky looking and dump the whole potatoes in a big bowl of water. This will allow the shriveled guys to enjoy the potato equivalent of a fountain of youth. The potatoes will get firm and nice again. It's a potato miracle. Praise Jesus! Wait a couple hours and when firm, cut into c. 1 inch cubes. Make sure they're pretty dry or the next step won't be as effective.
Take a plastic bag, or if you don't mind washing yet another bowl, throw them in and toss with a couple generous tablespoons of olive oil until they're coated. Reg. oil will probably work, but hey, use olive oil if you have it because it tastes better. If you have some parchment paper, line a big cookie sheet with it (because who wants to wash dishes if they don't have to) and distribute the potato chunks. Salt & pepper them and then distribute rosemary leaves over the sheet of potatoes. Roast in a 400-450 degree oven, remember to check them after about 10-15 minutes. When they begin to brown, toss them, or whatever to turn them over so they're evenly cooked.
There's 2/3 of a reasonable dinner. Meat & potatoes. The rest is up to you. I'll report back later after we've eaten.
