Mix 2 tablespoons of the lime juice (save rest for basting sauce), oil, 1 teaspoon cumin, salt, pepper and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; discard marinade.
Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 minutes. For glaze, heat remaining ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat. Turn chicken; cover and grill for another 25 minutes. Brush with glaze and grill for another 5 minutes, flip and brush again for another 5. Juice of chicken is no longer pink when centers of thickest pieces are cut. (The sugar in the glaze will cause the chicken to burn or flame to flare if put on too early.)
Serves six.
Source: "Betty Crocker New Chicken Recipes," April 1995
Flan de Coco y Ron (Coconut Rum Flan)
11/2 cup sugar, divided
Pinch of salt
5 large egg yolks
3 large whole eggs
13/4 cups coconut milk
1 cup milk
3 tablespoons dark rum
Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish.
Place a clean kitchen towel in bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; transfer baking pan to oven.
Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks and whole eggs until combined. Add in remaining ingredients, coconut milk, milk and rum. Whisk until combined.
Pour into pie dish. Transfer to hot-water bath in oven. Bake 45 to 50 minutes.
Refrigerate at least 4 hours. When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan and invert. Slice, and garnish with any remaining syrup.
10 garlic cloves, chopped fine 2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin
Papaya mango salsa, recipe follows
To make mojo, in a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.
Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork for 3 hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa.
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.
