Football Fajitas

Source: The Global Gourmet

1/2 onion, halved and thinly sliced
1 tablespoon soy sauce
2 teaspoons ground cumin
2 teaspoons powdered red chiles
3 pickled jalapenos, chopped
2 cloves garlic, chopped
2-1/2 to 3 pounds chicken or turkey breast, sliced into strips
1/4 cup freshly squeezed lime juice
2 tablespoons jalapeno pickling liquid*
1 red bell pepper, cut into thin strip
1 green bell pepper, cut into thin strips
1 tablespoon corn oil
Fresh cilantro sprigs

*Note: This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.

Place the onion in the bottom of a nonreactive dish. Mix in the cumin, powdered red chiles, chopped jalapenos and garlic together, then add the chicken or turkey strips. Pour the lime juice and the jalapeno liquid over all areas and toss to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning several times. (You may also place in a zip-lock plastic bag for easy marinating and tossing.)

Preheat a wok or large skillet until hot. Add the oil to coat the pan. Fajitas need to cook on a very high heat source, in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade, and quickly cook the chicken, stir-frying until half done, then add the vegetables. When the vegetables are cooked but still tender, remove to a serving platter. Heat any remaining marinade in the pan until reduced to half and pour over the chicken and vegetables. Garnish with cilantro sprigs. Serve with warm, soft flour tortillas and fresh Fire & Ice.


Fire and Ice
2 large cucumbers, peeled, quartered lengthwise and seeded
2 - 3 small serrano chiles, seeded and diced
2 green onions
1/4 cup fresh mint leaves
Salt
White pepper

Roughly dice the cucumbers, not too small, about 1/2" square. Place them in a colander or strainer in the sink and lightly salt. Let drain for at least 20 minutes. This removes the excess water from the cucumbers.

While the cucumbers are draining, seed and dice the serrano chiles and mince the green onions, including the green part. Chop the mint just before mixing.

Pat the cucumbers dry with a kitchen or paper towel. Mix with the chopped ingredients and add white pepper to taste. Chill 5 minutes for the flavors to blend.