Tyler Florences Ultimate Fajitas With Rachael Rays Guacamole Best Recipes

TYLER FLORENCE'S ULTIMATE FAJITAS WITH RACHAEL RAY'S GUACAMOLE

Ingredients:

• 1 orange, juice of
• 2 limes, juice of
• 4 tablespoons olive oil
• 2 -3 garlic cloves, roughly chopped
• 3 chipotle chiles in adobo
• 1 teaspoon ground cumin
• 3 tablespoons fresh cilantro, roughly chopped
• 1 teaspoon salt
• 2 1/4 lbs skirt steaks or 2 1/4 lbs flank steaks, fat trimmed
• 2 small ripe Hass avocadoes
• 1 lemon, juice of
• 1 jalapeno, seeded and finely chopped
• 1/4 red onions or 1/4 yellow onion, finely chopped
• 1 garlic clove, minced
• salt
• 2 green bell peppers, thinly sliced
• 2 large onions, thinly sliced
• lime juice
• olive oil
• 12 flour tortillas, warmed
• Mexican blend cheese (optional)
• sour cream (optional)
• tomatoes, diced (optional)

Steps:

• Mojo Marinade: In an immersion blender, add first 8 ingredients and puree the marinade. Transfer to a re-sealable plastic bag and add steak. Seal and shake to coat. Refrigerate the beef for 2 to 4 hours, but no more than 4 hours.
• To cook: Preheat a rigged grill or (for better flavor) your outdoor grill on high heat.Lightly drain marinade from beef and Season to taste with additional salt and pepper. Lightly oil grill and grill each steak 4 minutes on each side. Transfer to cutting board and let rest. May need to cook in batches.
• While meat is resting preheat large skillet on med-high heat, add olive, onion, peppers and lime juice and toss to coat. Cook until peppers and onions are just limp.
• Guacamole: Scoop avocados in med size bowl and squeeze lemon juice over avocados immediately, then smash.Add jalapeno, and onion. Sprinkle garlic with coarse salt and smash with the side of your knife blade, add to avocado mixture. Mix well.
• Then slice steak against the grain on a diagonal.
• To assemble: spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and if desired tomato, cheese and sour cream. Roll to enclose filling.

TYLER FLORENCE'S ULTIMATE BARBECUED CHICKEN

Ingredients:

• 2 (3 1/2-4 lb) roasting chickens, quartered
• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with side of large knife
• 4 sprigs fresh thyme
• 1 slice bacon
• 1 bunch fresh thyme
• 2 tablespoons extra virgin olive oil
• 1/2 onion
• 2 garlic cloves
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• fresh ground black pepper

Steps:

• Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
• Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
• Add the onion and garlic. Cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
• Cook slowly for 20 minutes to meld the flavors.
• Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat.
• Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface.
• Remove the chicken from the brine, pat the chicken dry on the paper towels.
• Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
• Serve with extra sauce.

RACHAEL RAY'S GARLICKY HOLY GUACAMOLE!

Ingredients:

• 2 small ripe Hass avocadoes
• 1 lemon, juice of
• 1 large garlic clove, minced
• 1 jalapeno, seeded and finely chopped
• 1 small plum tomato, seeded and finely chopped
• 1/2 small yellow onion, finely chopped
• 1 teaspoon coarse salt
• corn tortilla chips, for dipping

Steps:

• Cut avocados in half around the pit.
• Separate the halves.
• Pop out pit with spoon, then scoop flesh of avocados into a bowl.
• Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.).
• Add garlic, jalapeno, tomato, onion and salt to the bowl.
• Mash and mix the ingredients into a chunky dip using a fork.
• Serve with corn tortilla chips.