Signature Dishes
Check out some of Chef Taylor’s Signature Series
South Of The Border Grilled Chicken
Ingredients 2 pounds boneless, skinless chicken breasts or thighs
¼ cup lime juice
½ cup honey
2 Tablespoons Soy Sauce
1 Tablespoon olive oil
2 garlic cloves, minced
½ cup cilantro, finely chopped
½ teaspoon salt
¼ teaspoon pepper
INSTRUCTIONS
1. Put chicken in a ziplock bag. In a small bowl, combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken, seal the bag and let marinate for 3 hours or overnight.
2. Preheat your grill to medium-high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
Grilled Mexican Street Corn
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges
INSTRUCTIONS
1. For charcoal grill, light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic and cilantro in a large bowl. Stir until homogeneous and set aside.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Cast-Iron Brussels Sprouts And Bacon With Balsamic Drizzle
2tbs Olive oil
Brussell sprouts
Bacon However much your heart desires
Salt/pepper
Garlic and onion powder
INSTRUCTIONS
Cut and chop your brussels sprouts
Then and a cast-iron skillet render off your bacon
Add your olive oil and your brussels sprouts to the pan with your bacon and bacon grease (ps that’s the yummy stuff)
Add All your seasonings however much Your heart desires
Cook until brussels sprouts are fork-tender Or until they get nice and golden brown then put into a serving dish Drizzle the top with balsamic vinegar.
Huli Huli Chicken Or Pork Marinade
6lb Of Chicken
1-6/8 Lb Bone In Pork Butt Or Pork Chops/Pieces
1-1/2 Cups Canned Pineapple Juice
3/4 Low Sodium Soy Sauce
3/4 Cup Ketchup
3/4 Cup Brown Sugar
1/3 Cup Sherry (Optional)
1/4 Cup Sriracha
3 Tbsp Ginger (Fresh Finely Chopped)
3 Tbsp Garlic (Fresh Finely Chopped Or Past)
2 Tbsp Sesame Oil
1/3 Cup Rice Wine Vinegar
INSTRUCTIONS
In a large bowl whish all ingredients reserve 1 cup for basting & refrigerate pour marinade over protein and refrigerate for 4 hours minimum or overnight
Chicken Taco Soup For Two
Teaspoons olive oil
¼ cup chopped onion
3 tablespoons taco seasoning, divided
½ (14 ounce) can fire-roasted diced tomatoes, with juice
1 cup chicken broth
⅓ cup frozen corn
1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
Toppings: ½ cup tortilla chips
½ avocado, sliced
¼ cup shredded Oaxaca cheese, or to taste
2 tablespoons sour cream, or to taste
INSTRUCTIONS
1,.Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn.
2. Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2
Yield: 2 servings
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If you’d like to contact Chef Taylor Sanders about any one of the services she offers, please fill out the form below. We’ll get back to you as soon as possible. Thanks!
blairclewiston@aol.com
(239) 791-6116