For the Waterford Margarita, I fill the blender about a third full with ice, put in a can of frozen limeade concentrate, fill that can with triple sec & add it in, and then a bottle of Patron Anejo (1 liter). Blend until slushy. Hope that helps!
25 years ago this dinner-party mainstay put The Silver Palate Cookbook on the map.
SERVES 4 TO 6
Any combination of split breasts and leg quarters can be used in this recipe.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.
The sauce verte or green sauce, has often been the label of other green sauces, such as the Spanish green mojo or Mexican salsa verde. This recipe is based on classic French cooking traditions and also is the most widely used.
Recipe for 12-15 people:
Reduce them into a fine paste into a food processor.
Make the mayonnaise in the usual way and at the end add the herb puré spoonful by spoonful.
Make sure to keep this sauce verte at a stable temperature as it can very quickly split.
Meat and Poutry: Serve in a little bowl next to some grilled steaks or roasted chicken
Pasta, Spaghetti Squash or Zucchini Ribbons:Toss with sauce and throw in some halved cherry tomatoes
Seafood: Serve as a dipping sauce for grilled shrimp or drizzle over any white fish
Veggies: Dress up green beans or zucchini (nuts will taste great for these versions), or toss with steamed new potatoes or roasted cauliflower