Pollo Asado and Lots More

The Menu
Pollo Asado, Spices/Lime
Conecuh Salchicha a la parrilla
Arroz Mexicana
Ensalada de Cilantro/Lima
Apple/Pear Dump Cake with crushed Pecans

Rub
4T McCormicks Grill Mates, Mojito Lime seasoning
2T Cilantro, flakes dried
2T Salt
1T Cinammon
1t Cumin

Place chicken in large bowl and generously coat in EVOO
Add rub and thoroughly mix to coat
Let marinate 1-24 hours
Grill

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Conecuh Salchicha a la parrilla

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Arroz Mexicana
Arroz Mexicana aka Mexican Rice

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Ensalada de Cilantro/Lima
Bagged slaw type mixed salad
Cilantro and lime dressing

Dump Cake
2 cans fruit pie filling of your choice
1 box Yellow cake mix
1.5 sticks of butter cut into pats

Grease a 9x17 glassware dish
Add fruit and level, cover evenly with cake mix (I used Apple and some freshly diced Pears)
Cover cake mix with butter pats
Add chopped nuts (optional) ( I used ground Pecans)

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Money Shot

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Ever since I was a child, all the Baptists where my mommy took me to church kept telling me that I could go to heaven after I died. Obviously, they had never heard of your house at dinnertime on weekends. Much closer, and nobody would have to learn to play the harp.

On the cake, bake at what temperature and how long .?

Looking for something simple and tasty for my weekend crowd.

I make a very similar cake and bake it for 1 hour at 350. I also add a little brown sugar and/or cinnamon to the topping. It's hard to believe something that simple can be that good. Chile has it nailed.

So the real question (and this may have been asked before) is what restaurant is Chile the head chef for??? All of my family is from Mobile, so I frequent that lovely town often. Always looking for a good place to eat!

Quote:

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Originally Posted by jollymon

On the cake, bake at what temperature and how long .?

Looking for something simple and tasty for my weekend crowd.

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375' till golden brown.

Quote:

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Originally Posted by rabidawise

So the real question (and this may have been asked before) is what restaurant is Chile the head chef for??? All of my family is from Mobile, so I frequent that lovely town often. Always looking for a good place to eat!

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I'm flattered, but, "Hell No!"
I'm just a weekend warrior, if it was work I'd hate it.
I can follow a recipe, and re-invent some leftovers, but all I really am is a smoke/flame pitmaster.

Quote:

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Originally Posted by ChileRelleno

I'm flattered, but, "Hell No!"
I'm just a weekend warrior, if it was work I'd hate it.
I can follow a recipe, and re-invent some leftovers, but all I really am is a smoke/flame pitmaster.

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I feel you on that! I love to cook, but doing it professionally would ruin it for me. I always think of this scene from No Reservations and say.....yep, that'd be me!

https://www.youtube.com/watch?v=4vtgaAq6ap0

In all seriousness, you should at least start a blog or something, that way you could pick up a little extra coin for fishing!

LOL!

I luved that scene.
So how would you like your steak, sir?
Burned beyond recognition?
cooked to perfection?
or 'IN YOUR FACE' RAW?!

ROFLOL

I've worked as a both a line and short order cook.
Some people can not be made happy.
And I'll tell you this, if my order is screwed up enough that I won't eat it and have to send it back. I cancel my order completely and if possible go elsewhere.
I'll eat the salad bar if they have one, but nothing out of the kitchen.
Cause some cooks will do nasty things to your food if sent back.

Quote:

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Originally Posted by Pier#r

LOL!

I luved that scene.
So how would you like your steak, sir?
Burned beyond recognition?
cooked to perfection?
or 'IN YOUR FACE' RAW?!

ROFLOL

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The whole movie is worth watching for that scene alone!

since we spoke about steak, i'll add this recipe. anyone who watches "it's always sunny in philadelphia" knows about the milk steak.

How to Make Milk Steak With Jelly Beans: 10 Steps (with Pictures)