AUGUST 2005   

 
 
Every summer, people are drawn
outdoors to socialize in back yards, parks
and campgrounds. Cooking over fire is the oldest method of preparing food and is practiced in all countries, no matter how advanced. Each country has its own specific grilled food seasonings and tricks of the trade. This month we would like to share with you a sample of some of our favorite international grilled entrees featuring Pilgrim's Pride chicken products.
       
  Grilled Quesadilla  
  Chinese Grilled Wings  
  Japanese Chicken Teriyaki  
  and more...  
Char Grilled Chicken Quesadilla
Serves: 4 - 6   
We begin close to home with our neighbor, Mexico. Mexicans have a staple bread called the tortilla. In recent years, quesadillas, or Mexican grilled sandwiches, have become very popular. This recipe combines chicken and tomato salsa with Mexican cheeses to make a delightful combination. The flavor added from the grill only enhances this mouth-watering delight.

Char Grilled Chicken Quesadilla
6 Pilgrim's Pride Chicken Tenders
8 flour tortillas
8 ounces Oaxaca cheese, grated
8 ounces Monterrey Jack cheese, grated
1 cup tomato salsa
1 lime
Salt
Freshly ground pepper
1 teaspoon chili powder
½ teaspoon cumin

  • Season the Pilgrim's Pride chicken tenders with lime, salt, pepper, chili powder and cumin.
  • Grill on medium hot fire until done.
  • Cool and slice thin.
  • Place a tortilla on a tray, spray with Pam and turn over.
  • Add a layer of grated Monterrey Jack cheese, a layer of sliced chicken, tomato salsa and a layer of Oaxaca grated cheese.
  • Place another tortilla sprayed with Pam on top, buttered side facing out.
  • Place on the grill for 2-3 minutes per side.
  • Serve with Mango Salsa.

Mango Salsa - Serves 4-6
2 whole mangos, chopped
1 red pepper, chopped
1 green pepper, chopped
Salt and freshly ground pepper
Mix all ingredients and serve.

Chinese Grilled Wings
Serves: 6   
Chinese Grilled Wings Although grilling is a less common way to cook in Chinese cuisine, it is popular on weekends and holidays. Often you see homemade grills fired up in marketplaces and in recreational areas. Spread Pilgrim's Pride Chicken Wings in a zigzag pattern on skewers to expose all surfaces to the fire and make a tasty and great appetizer.
12 whole Pilgrim's Pride chicken wings (2- ½ to 3 pounds)
½ cup soy sauce
1/3 cup honey
3 tablespoons hoisin sauce
2 tablespoons fish sauce
1 teaspoon 5 spices powder
12 wooden skewers

  • Make 2-3 deep slashes in the meaty part of each wing.
  • In a large bowl, combine the rest of the ingredients and whisk until well blended.
  • Place 1/3 of the marinade in a separate bowl and refrigerate.
  • Add wings to the remaining marinade and completely coat each wing.
  • Place marinated wings in refrigerator overnight, or at least 3 hours.
  • When ready to cook, drain wings and place on skewer, running skewer through all three parts of each wing so they are spread out.
  • Spray Pam on pre-heated medium grill. Turn the meat often for 10-12 minutes or until no meat is pink.
  • Liberally baste with reserved marinade while cooking.
Japanese Chicken Teriyaki
Serves: 6   
In Japan, Teriyaki is a glaze that is brushed on grilled meats and seafood. Teri in Japanese means "gloss" or "luster" and Yaki means "grilled." Although there are many prepared Teriyaki sauces that can be purchased, it is very easy to prepare and the difference in taste is remarkable. Japanese Chicken Teriyaki
3 packages Pilgrim's Pride Gaucho Grills™ Chicken
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
½ cup tamari or soy sauce
2 tablespoons sweet rice wine (Mirin)
¼ cup dry sherry or sake
¼ cup firmly packed light brown sugar

  • Combine ingredients, except chicken, in a small saucepan and bring to a boil, stirring often to dissolve the sugar.
  • Lower heat and simmer until thick or syrupy (5-10 minutes).
  • Reserve about 1/3 of the sauce and pour the balance over the chicken.
  • Refrigerate for several hours or overnight.
  • Grill over medium heat, cooking until done (13-16 minutes).
  • Baste often with reserved sauce each time chicken is turned.
Pakistani Gaucho Grills™
Serves: 6   
Pakistani Gaucho Grills Another marinade for Pilgrim's Pride Gaucho Grills™ Chicken comes from Pakistan -- a country known for many different seasonings. Although this marinade is far from your ordinary barbecue sauce, its unique flavor will delight your taste buds.

3 packages Pilgrim's Pride Gaucho Grills™ Chicken
3 tablespoons freshly squeezed lemon
1-½ teaspoon ground cardamom
3 garlic cloves, crushed
2 tablespoons grated fresh ginger root
2 teaspoons freshly ground black pepper
1 green chili pepper, finely chopped
½ teaspoon ground cumin
½ teaspoon ground nutmeg
1 cup plain yogurt
1 teaspoon salt

  • In a bowl, combine all ingredients except chicken and mix well.
  • Coat chicken thoroughly and refrigerate overnight or minimum of three hours.
  • Remove chicken from marinade, shake off excess, and place on preheated medium grill.
  • Grill until nicely brown.
  • Chicken is done when a sharp knife is inserted and the meat is no longer pink (8 minutes per side).
Crazy Cajun Chicken Po Boy
Serves: 2   
How about a new twist on the good old American grilled chicken sandwich? We decided to go "crazy Cajun" for a dish combining the wonderful Louisiana spices and tomatoes so prevalent in Cajun style cooking. Crazy Cajun Chicken Po Boy
4 Pilgrim's Pride boneless, skinless chicken breasts
1 teaspoon thyme
1 teaspoon oregano
2 teaspoons Cajun seasoning
2 teaspoons granulated onions
½ teaspoon salt
¼ teaspoon freshly ground black pepper

For Sandwich
1 large tomato sliced
1 handful of red leaf lettuce
1 recipe of sun dried tomato mayonnaise
1 french baguette

  • Sprinkle seasonings on both sides of chicken.
  • Grill over medium heat 4-5 minutes per side or until meat is not pink.
  • Cut baguette into serving pieces and slice in half. Spread each side with the Sun Dried Tomato Mayonnaise. Top with chicken pieces cut in half. Layer with tomato slices and lettuce and optional green pepper. Cover with other half of baguette and serve.

Sun Dried Tomato Mayonnaise
In a blender or food processor, combine ¼ cup sun dried tomatoes and 1 cup homemade or prepared mayonnaise. Process until well blended.


Have a favorite recipe?
Send your recipes, questions and suggestions to
recipe@pilgrimspride.com and we'll share selected recipes in future newsletters.

Greta Pilgrim-Owens

www.pilgrimspride.com
110 S. Texas St.
Pittsburg, TX 75686
1-800-824-1159