bearDROPPINGS

Zesty Cucumber Salad
This is based on a recipe I grew up with and it is commonly served as spears in the Mexican community. It best served immediately.

Ingredients

• 2 large cucumbers peeled and cut into thin coins or spears
• juice from one lime
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt

Instructions

1. Mix lime juice, paprika, cayenne and salt until salt dissolves. Pour over cucumbers and mix well until coated. serve.

Soy Chicken
I have adapted this recipe from several I found online. It can be used with cheaper cuts of chicken like thighs, other poultry like turkey legs, pork country ribs. Start this in a cold oven which helps the fat render without drying out the meat. The sherry gives it a really great flavor.

Ingredients

• 4-6 lbs of chicken, preferably thighs

Marinade

• 1/3 cup light soy sauce (low sodium if you like)
• 1/4 cup water
• 1/4 teaspoon brown sugar
• 1/4> teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes
• optional 1 ounce of sherry, note: please do not use cooking sherry it sucks.

Instructions

1. Mix the soy sauce, brown sugar, red pepper, water, sherry (opt) in a glass bowl. Toss chicken in mixture, cover bowl with plastic wrap and marinade for 1 hour in the refrigerator. Toss again after 30 minutes .
2. Drain marinade and dispose. Place chicken on a foil lined roasting pan with skin side up.
3. Place roasting pan in an unheated oven and then turn oven to 325. Roast for 1 hour 30 minutes.
4. Remove roasting pan from oven and transfer chicken to a serving dish. Allow to rest 15 minutes.