Drop Zone Recipes
Creative recipes from Tom Tibble
Chocolate Chicken
Ingredients:
8 fresh chicken breasts, boneless and skinless
½ cup cornmeal
2/3 cup flour
½ cup good quality coca
Salsa
2 whole tomatos
2 green peppers
1 celery stick
1 medium onion
1 medium zucchini
¼ honeydew melon
½ glove garlic
Dried chilies to taste
Pinch of cinnamon
Salt and pepper
Mole Coloradito Sauce (good quality Chocolate sauce)
Directions:
Combine flouring ingredients together in pan, giving each chicken breast a quick run through whisked buttermilk with three eggs added to it. After chicken has been moistened, bread it with the flour mixture.
In a pre-heated pan, sauté chicken breasts about five minutes on each side. Finish cooking in a 350 degree oven 30 minutes, or until fully cooked.
While chicken is in the oven cooking, take all the fruit and vegetables for the Salsa, and chop evenly into chunks.
Using the same sauté pan (more flavor, one less pan to wash), heat to a medium temperature; add olive oil, and all the vegetables, honey dew, chilies and cinnamon at this time.
Adjust seasonings with coarse salt, crushed black pepper, and sugar.
Serve the salsa warm with the chicken breast; add your Mexican Chocolate Sauce, and Cous Cous.
Scallop Ceviche
Ingredients:
16 large scallops, sliced into threes
4 whole lemons, juiced, seeds removed
¼ cup DeLuca's Olive Oil
1 finely diced jalapeno
Pinch of kosher salt
Tri Pepper Topper:
½ of a Yellow, Red, and Orange Peppers, seeded and finely diced
Small bunch of Cilantro, cleaned and finely chopped
Directions:
In a glass bowl, mix all the ingredients for the Marinade and season to taste. Before adding the Scallops remove a small amount of marinate for the Tri Pepper Topper.
Add sliced scallops to the glass bowl of marinade, the diced peppers to the small amount. Let marinade approximately 4 to 6 hours.
Line 16 chilled shooter glasses on a tray.
Pour a small amount of good quality Vodka in each glass
Spoon the marinated Peppers into the bottom of each.
Repeat the process with the scallops, and finish with a pinch of finely chopped Cilantro.
Refrigerate until ready to serve.
