Jupiter. No, I’m not talking about the planet. I’m talking about the beautiful town in Southern Florida. This place has 2 of my favorite restaurants I’ve ever been to in my whole life! Little Moir’s Food Shack and Seasons 52. Not to mention the countless specialty food stores and gourmet markets (which is what I want to have someday). While the foodie scene is great in Jupiter, there is one more thing that I think sets it apart from other beach towns: their beach. There is a law in Jupiter where any new development can’t be more than 6 stories high. Whether it be hotels, condos or apartments. As for the oceanfront, no new development whatsoever is allowed. This has made the beach in Jupiter a very beautiful and natural place, not a beach lined with buildings that reach to the sky. Needless to say, I love being here.
Now for the recipe. This is a food blog after all.
Like I said, the restaurants here are unlike anything we have at home in Virginia Beach. But it get’s pricey eating out all the time, so one night for dinner we made Tequila Lime Chicken with a Red Cabbage Slaw. Put it in a tortilla with virtually every California-Mexican topper you can imagine and what you get is – perfection.
The chicken marinade basically has 2 things: tequila and citrus juices. However, it is also flavored with chili powder, garlic, a jalapeño and S & P. The citrus juices start to cook the chicken, a process known as ceviche. So when you take the chicken out of the fridge after it has been marinating for 4 hours, it will have a pale white color instead of looking like raw chicken.
The red cabbage slaw has a delicious dressing. And like always, we substituted greek yogurt for mayonnaise. My sissy doesn’t like mayo either.
Tequila Lime Chicken: (adapted from Ina Garten)
1/2 cup gold tequila
juice from 5 limes
juice from 1 orange
juice from 1 Meyer lemon (if you can’t find this type of lemon, you can just use another orange of a regular lemon)
1 tablespoon chili powder
jalapeño pepper, seeded and diced
3 garlic cloves, minced
salt and pepper to taste
3 boneless, skinless chicken breasts
Combine tequila, citrus juices, chili powder, jalapeño, garlic, and S & P in a casserole dish. To add to the marinade, you can zest some of the citrus for more flavor. Place the chicken in the marinade and cover with plastic wrap. Refrigerate for 4 hours. Remove from marinade and grill for 5-7 minutes on each side depending on thickness of the chicken.
Red Cabbage Slaw: (adapted from Bobby Flay)
1/2 head red cabbage, finely shredded
1 small red onion, halved and sliced thinly
3 carrots, peeled and grated
green bell pepper, diced
2 green onions, chopped
bunch of cilantro, chopped
1/4 cup red wine vinegar
2 tablespoons greek yogurt
1/2 cup EVOO
jalapeño pepper, finely diced
S & P to taste
Combine red wine vinegar, greek yogurt, EVOO, jalapeño and S & P. Put the red cabbage, red onion and green onion in a bowl and place dressing over slaw. Cover with plastic wrap and refrigerate before serving to let the flavors marry.