MOAB LIFESTYLE April 2007
The Best of
Southwest High Desert Living
Home, Cuisine and
Featured by Su Casa
Entertaining... whether it is small intimate
gatherings or large groups we do a lot of it in Moab. Instead
of the big city establishments most people would normally
think of when planning an entertaining evening, in Moab our
days and nights are spent entertaining each other.
In Moab our home is very important to us for the enjoyment
of our family and friends. We love large open kitchens and
family rooms for gathering together in one contiguous space.
We love comfy sofas and warm fireplaces and yes in the summer
cool spots to relax.
The length of our spring, summer and fall seasons allows
us to have more time in our outside entertaining areas. Porches
and patios serve as another place to cook and entertain,
all while taking in our beautiful views and weather. Mornings
are as outstanding as afternoons and when you think it can’t
get better; our beautiful nights greet us with black skies
and a galaxy of stars. Outside entertaining can last hours
with wonderful conversation with our interesting Moab friends
Moab is free from noise and the confusion of big city life.
We are filled with the sounds of nature and of our individual
southwest lifestyles that greet us every morning and gently
lull us off to sleep at night.
In future articles we will explore the new Moab lifestyle
and how our home, cuisine and entertaining styles influence
our home and our southwest living experience.
we are lucky enough to be able to grill almost
all year round, unless of course you are like me
and would stand out in the snow to be able to enjoy
the wonderful flavors that come from using my grill.
This recipe is a meal that is light in calories
but strong in flavor and the best part is that
there will be plenty of Tequila left over for margaritas...
Citrus Chicken with a Corn and Black Bean Salsa
Prep Time: 20 minutes Cook Time: 20 minutes
Yields: 6 servings
1/2 cup tequila (use
something you would want to drink)
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1/2 jalapeño pepper, seeded and minced
3 cloves fresh garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
6 boneless and skinless chicken breasts
6 ears fresh corn, kernels removed (can use
one package of frozen corn kernels, thawed)
1 can black beans, strained and rinsed.
1/2 jalapeno pepper seeded and
diced small (optional)
3 tablespoons of butter
Combine the tequila, lime
juice, orange juice, chili powder, jalapeno pepper,
garlic, salt and pepper in a large bowl. Add the
chicken breasts and refrigerate for at least three
hours and up to overnight.
Heat a grill and brush the rack with oil to prevent
the chicken from sticking. Remove the chicken breasts
from the marinade, sprinkle well with salt and pepper,
and grill them on one side for about 7-8 minutes
until nicely brown. Turn the chicken over and cook
for another 6-7 minutes, until just cooked through.
Remove from the grill to a plate. Cover tightly with
foil and allow to rest for 5 minutes.
In a large sauté pan, over medium high heat,
melt butter and add corn kernels and jalapeno pepper.
Cook for 3-5 minutes stirring the corn to prevent
it from sticking to the pan (add more butter if needed
or desired). Add the black beans to the pan, salt
and pepper to taste and sauté for 2-3 minutes
stirring until beans are heated through.
To serve place the corn and black bean salsa on each
plate and place a chicken breast on top. Garnish
with a wedge of lime.
Recipe provided by Kaytered Indulgence.
“Personal Chef and Catering services for
Contact Kaytered Indulgence at (435)260-8200