Combine in blender:
1 c. Pineapple
Zest of 2 limes
Juice of 2 limes
Vinegar
Garlic
Oregano
Tarragon
Rosemary
Thyme
Salt and pepper
Turmeric
Then sous vide a whole chicken for 6 hours at 150 degrees with the marinade in the bag. Pedro finished the chicken off in the pizza oven to crisp up the skin during a relaxing Labor Day weekend after an awesome week at the beach. The crickets sang their chorus to us as Pedro cooked.
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