June 30, 2010 at 5:18 pm , by Khalil Hymore
Today’s post is from guest blogger and cracker-jack LHJ intern Kelsey Mirando:
What better time to support patriotic non-profits like the USO than Fourth of July weekend? In the midst of fun in the sun and fireworks ooh’s and aah’s, fire up your grills and clink glasses for a cause. Famed New Orleans chef and former US Marine John Besh is teaming up with Bacardi USA and the USO to celebrate our troops with the “60 Second Cocktails” program.
“60 Seconds Cocktails” features several quick and easy drink recipes perfect for these sweltering summer months. Having created some of his first recipes while serving abroad, Besh developed scrumptious-sounding grilling dishes that complement the cocktails.
Bacardi has committed to donate $75,000 to the USO, and we can increase the total donation amount by a quick click! Visit the “60 Second Cocktails” Facebook fan page, featuring the program recipe book. Each time a new fan “likes” the page, Bacardi will increase its donation to the USO by $1!
These two recipes would surely earn rave reviews at any poolside gathering this Independence Day:
Grilled Chicken Breast with Tequila Lime Glaze
1/2 cup rice wine vinegar
4 tablespoons Vietnamese fish sauce
4 tablespoons sugar
3 tablespoons fresh lime juice
1 clove fresh garlic, peeled
2-3 teaspoons sambal chili paste
3 tablespoons Tequila CAZADORES Reposado
6 boneless chicken breasts
1 lime, zested
Combine wine vinegar, fish sauce, sugar, lime juice, garlic, sambal, and tequila into a food processor and puree for a moment or so with 1/2 cup water. Do not worry about straining the sauce. Reserve about 1 cup of sauce. Marinate chicken breast in remaining glaze for 20 minutes. Remove chicken from marinade and grill on a preheated grill over medium heat for about 4 minutes on each side. Top with grated lemon zest and serve with a side the glaze. Serves 6
3 parts Tequila CAZADORES Reposado
2 parts premium triple sec
1 part fresh lime juice
Serve blended with or over ice. Garnish with a lime wedge.
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