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A summer night calls for food that spices up the evening without heating up the house. While many people would find themselves turning to their grill as this time of year settles in, I find myself green with envy. Our condo is quaint and in most ways perfect; tree lined street, exposed brick in every room, large kitchen. However, like many Bostonians, our outdoor space is non-existent. That being the case, we find ways to enjoy summer cooking to the best of our grill-free ability.
Dinner last night was just such an occasion. Instead of allowing our nonexistent grill to make us green with envy, we decided to break out some alternative expressions of green in the form of Vinho Verde, or Portuguese “green” wine. Vinho Verde is used to refer to ‘youthful’ wines grown in a specific region of Portugal and have red and white varieties. However, I have only imbibed the white versions. These wines are generally budget friendly but not cheap tasting. Though they are not a sparkling white, all the white Vinho Verde that I have had has an effervescent quality. This makes them fun, crisp, and friendly. There are several good labels, but our favorites come out of the Aveleda winery. With a good chill on it, we popped the cork of a bottle of Aveleda’s Casal Garcia and poured ourselves a healthy glass.
I turned to my recipe pile to find a good grouping of summer flavors to go with the Casal. My heart settled on a Tequila Lime Chicken recipe. Though intended for the grill, I fired up the oven defiantly. I figured there was enough of a breeze blowing through that the Vinho Verde would keep us cool until dinner was made. Before turning to the chicken, however, I prepared my favorite stand by side dish…Sweet Potato Fries. These guys are really simple, which is why I think I turn to them so often. After cutting a couple sweet potatoes down to fry size (skins on), I just toss them in olive oil, salt and pepper before laying them out on a single layer on a baking sheet (sprayed with some cooking spray.) You throw them into a 400 degree oven, rotating after 10min, flipping after another 7 or 8, and allowing a final 7 or so minutes to brown up.
The chicken was equally as simple. The sauce is just 1 cup of liquid (1/3 tequila, 2/3 juice) and about 1/4c brown sugar (or honey). Cook on the stove until reduced and then add some crushed red pepper and the juice from two limes. This sweet and sticky sauce makes a great glaze for chicken. I decided to rub some boneless thighs with chili powder, cumin, and a dash of Cheyenne pepper then baste with the sauce and seer on the stovetop before sliding them in the 400 degree oven to finish ‘em off. It satisfied my sweet tooth and my desire for some spice with minimal time spent with the oven on.
It just proved to me that a little inspiration and a glass of ‘green’ wine can make up for missing grill.
drufoodie 