Last night’s remoulade became the marinade for tonight’s chicken kebabs. The chicken came out so tender and flavorful. I served it with green beans and “patatas bravas” from “The Mediterranean Table. Tonight’s dinner was a fusion of flavors, but then, they usually are. It was a little Mediterranean mixed with a little Southern/Creole.
potatoes your choice, peeled and cooked until slightly tender
tomatoes, large dice
chipotle chilies with sauce (optional, if you like spicy)
salt & pepper to taste
Saute garlic and shallots in olive oil for about 3 minutes. Add the rest of the ingredients, and cook down until sauce is thickened, for about 10 minutes. Set aside. In a separate pan, cook the potatoes in olive oil and a little bit of butter until slightly browned and cooked. Adjust salt & pepper. Add tomato mixture and top with chopped parsley. Manga.