- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes
A delectable layered spread for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue! Serve with crackers or even bread!
This makes a BIG portion, you might consider cutting the recipe in half or making two smaller tortes (which is what I did… that way everyone isn’t crowded around the ONE plate!!)
|3/4||lb||feta cheese, crumbled|
|1||80z||package cream cheese, softened|
|2||cloves garlic, minced|
|3||Tbsp||dry vermouth (I used Vodka and it was great)|
|ground white pepper, to taste|
|1/2||tsp||pine nuts, toasted**|
|1||cup||chopped sun-dried tomatoes|
**Toasting Pine Nuts (Pine nuts will burn easily if you are not careful!!)
Oven Method: Spread nuts on a baking sheet & bake at 375, Stirring Occasionally, until golden brown 5-10 minutes.
Skillet Method: Put the nuts in a dry skillet & cook over medium-low heat, stirring frequently… about 3 minutes.
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth(or vodka or gin), and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
- Serves: 4 – 6
- Preparation Time: 30 minutes
- Total Cooking time: 35 minutes
This recipe is a wonderfully easy to make recipe that can and should be started the night before to allow the ingredients to fully marinate into the chicken. The name comes from the beautiful red color that the meat gets from the achiote paste marinade, which is a flavorful paste made from ground annato seeds and spices that is readily available in most supermarkets in the exotic/hispanic food section.
While it is wonderful as a baked dish, especially if you prepare it in a terra cotta pot, this recipe finds its real glory in grilling the chicken over an open hardwood flame which imparts a mellow flavor to the finished dish, Try this at your next barbecue instead of traditional chicken breasts. This dish is truly as much a pleasure on the eye as it is on the palate.
|2 1/2||lbs||boneless, skinless chicken breasts|
|1||small||yellow onion, minced fine (pureed if possible)|
|2||oz||package Achiote Paste|
In a large bowl, combine the garlic, onion puree, achiote paste, tequila and the juices. Combine well to form a thick paste. Place the chicken breasts in a glass casserole pan or a bowl and cover with the marinade, mixing to coat well. Cover the mixture and refrigerate at least 1 hour, overnight is preferable.
To cook, place the chicken breasts in a single layer in a soaked terra cotta cooking dish and bake at 350 degrees for 35 minutes or until juices run clear when chicken is pierced with a fork. Serve with steamed white rice or roasted potatoes.