1 shallot, minced

2 cloves garlic, minced

2 Serrano chilies, stemmed, seeded, and chopped finely

4 scallions, thinly sliced

½ cup cilantro, rinsed, de-stemmed and chopped finely

½ cup parsley, rinsed, de-stemmed and chopped finely

2 Tbsp honey

½ cup water

½ cup olive oil

salt and freshly ground pepper to taste

• Mix all marinade ingredients, except olive oil and salt

• Slowly whisk olive oil into above ingredients.

• Season to taste with salt

• Pour marinade over chicken one hour before grilling. 

• Remove chicken from marinade five minutes before grilling, and drain.

1 large sweet potato, cut into spears.  May be peeled, or skin left on.

1 dried ancho chile

Pinch of salt

• Soak 1 dried ancho chile in water for 15 minutes.  Reserve water

• Carefully remove stems and seeds from chile.

• Puree in a blender with a pinch of salt, slowly adding reserved water until you reach the consistency of mayonnaise.

• Preheat oven to 350⁰

• Using a pastry brush, gently dab the potato spears with the chile puree.

• Roast potato spears until crisp, 20 to 30 minutes.

Reservations     About Us     About Mark     Home     Gift Cards     Menus & Wine     FAQs   Recipes     Accolades     Join Our Team

© 2002 Tarbell's