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March 12, 2024As Cinco de Mayo approaches, it’s time to gather your friends and family for a festive celebration filled with vibrant flavors and delicious dishes. Whether you’re hosting a backyard fiesta or simply looking to add some Mexican flair to your mealtime, these two recipes are sure to impress.
Grilled Pineapple Lime Spritz
Perfect for sipping on a warm Cinco de Mayo afternoon, the grilled pineapple adds a smoky sweetness while the lime provides a burst of citrusy freshness.
Ingredients:
1 whole pineapple, peeled and sliced into rounds
1 orange
3 limes
1 pint raspberries
1 quart sparkling water
½ cup simple syrup (equal parts water to sugar, boiled and cooled)
Directions:
- Begin by preheating the grill to medium-high heat.
- Once the grill is preheated, place the pineapple slices on the grill and cook for about 4 minutes per side. Remove and allow to cool.
- In a large pitcher pour in the simple syrup, juice of 1 lime and 1 orange.
- Dice the cooled and grilled pineapple, add to the pitcher.
- Take the remaining oranges and limes and slice into rounds, add to the pitcher.
- Add in the raspberries and top with sparkling water and ice to the top.
- Stir and enjoy!
Pollo Asado Bowl
This traditional Mexican dish features succulent grilled chicken marinated in a flavorful blend of citrus, garlic, and spices.
Ingredients for Pollo Asado:
3 pounds boneless skinless chicken thighs, skin removed
⅓ cup olive oil
½ cup orange juice
¼ cup lime juice
1 small yellow onion chopped
6 cloves garlic, minced
2 ounces achiote paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon kosher salt
2 teaspoon smoked paprika
2 teaspoon dried oregano
1 teaspoon cayenne pepper
Directions:
- Whisk together all of the marinade ingredients in a large bowl. Add in chicken and turn to make sure all of it is well coated. Marinate for 4 to 24 hours.
- Prior to cooking, let the chicken sit at room temperature for 20-30 minutes.
- Preheat the grill to medium-high heat. Make sure grates are cleaned with a grill brush.
- Grill chicken for 5-7 minutes per side or until internal temperature reaches 165°F.
- Remove and let rest for 5 minutes before slicing.
Ingredients for Cilantro Lime Rice:
2 tablespoon olive oil
1 ½ cups long grain rice, rinsed and dried
1-2 jalapenos, seeded and chopped
1 teaspoon ground cumin
2 teaspoons kosher salt
1 4 oz can mild diced green chilies
3 cups low sodium chicken broth
1 tablespoon butter
½ cup cilantro chopped
1 lime, zested and juiced
Directions:
- Heat olive oil in a medium sized sauce pot, add jalapenos and rice and sauté for 5 minutes. Add in cumin, salt and green chilies, sauté for another minute.
- Add chicken broth and butter, bring to a boil. Cover and reduce heat to low and simmer for 15 minutes or until rice is tender.
- Remove from heat and let it sit covered for 10 minutes.
- Stir in lime zest, lime juice and cilantro right before serving.
Ingredients for Grilled Corn Salsa
4 ears yellow corn
1 red bell pepper, diced small
1 bunch cilantro, chopped
2 jalapenos, diced and seeded (you can leave seeds if you would like it spicy)
½ red onion, diced small
Juice of 3 limes
2 tablespoons olive oil
Salt to taste
Directions:
- Preheat the grill to medium-high heat. Make sure grates are cleaned with a grill brush.
- Place corn on the grill and cook for about 10-12 minutes, turning constantly to make sure all sides are charred well.
- Remove corn and let it cool.
- In a large bowl add all ingredients except corn.
- Cut the corn off the cob and add to the bowl, mix all ingredients. Taste and adjust seasoning.