if i had been buying food i might have run into you. but i just ran in, got a couple of boquets of cut flowers and left. and i did have on an lsu shirt, as usual.
We had our cookout today. It was fantastic. The fajitas were excellent! I used the boneless/skinless breasts. When we sliced them up, they were juicy as all get out. We grilled 40-43 breasts. I know some of you warned me about them being real dry. These weren't. Maybe I was lucky. After we sliced the chicken up, we did sprinkle some Fiesta Brand Fajita seasoning on it and squeeze some lime as well. I marinated the chicken for 24 hours. Here's what I ended up marinating with.............. 60% Italian Dressing 30% Pace Picante Sauce 10% Worcestershire Sauce 1 can of RoTel I also sprinkled each breast with a bunch of Fiesta Brand Fajita Seasoning. I put about 10 breasts in a 1 gallon ziplock bag and squeezed three limes into it before sealing it up and putting it in the fridge. The veggies we sauted with EVOO, Fiesta Brand Fajita Seasoning, Cumin, and Lime juice. They were fantastic too. I didn't marinate or add any marinade to the veggies. I know that no one probably cares, but I thought I would share it anyways. Thanks to all for their input and suggestions. Mr. P
I actually disagree with the post calling for cumin/lime juice with the veggies. Cumin can instantly overpower the sweeter flavors that you want to achieve here and the acid from the lime juice will break them down too quickly. The cooking method is the key. Plan to take a full 30 minutes for the veggies over medium heat. Hit them with just a bit of olive oil and Tony's if you've got it - or otherwise, salt - to help facillitate the sweat. You may be tempted to turn up the heat after about 15 minutes as they will hardly seem to be going - but around 20 minutes the peppers will just start to wilt and the onions should begin to caramelize and turn just a bit golden brown. They'll also finally start to shed some water and you'll actually get a bit of sizzle going which is perfect for creating those thin, dark edges on your onions. Let them go about 5 minutes at that point then turn the heat to low at that point to keep them at temp until it's time to serve. Cheers! edit: Just realized I'm a day late and a pepper short on this...and now I want fajitas. dag.
