Feliz Dia del Padre!

Acapulco, Mexico 2001

This hand painted plate was recently given to Gordon from his parents on one of their many trips down to Mexico.

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Tomatillos

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2021

Happy Father’s Day Gordon!

Feliz Dia del Padre!

For this Father’s Day I, Julie, wanted these delicious Tequila Wings.

Normally, I am not a fan of wings. To me they are just a part of the chicken that I don’t see as very appetizing or desirable.

However, with the process of marinating all these delicious ingredients overnight and…

…placing them onto the grill the next day, giving them that cookout flavor, not to mention the great marinade that can be turned into a sauce or even a salsa, makes these MY perfect choice for Gordon’s Father’s Day foods. 🙂

Tequila Wings on the Grill

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Gordon Also Grilled up Some Great Veggies

Grilled Tomatillos and Onions

The Great Marinade Simmering into a Salsa

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This year instead of Father’s Day goodies coming to Gordon, we took the goodies to our children and their partners.

Everyone missed Gordon’s cooking and grilling because of the pandemic so we put together food packages and delivered them ourselves.

Our Mexican Potatoes in a Green Sauce

(Topped with Peppers and Herbs)

Grilled Corn on the Cob

(Topped with Mexican Spices and Cheeses)

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Tequila Wings with Grilled Tomatoes, Jalapeno’s and Limes, Topped with Cilantro

Wings to Go!

The Marinade Simmered Down to a Salsa for Dipping

A Father’s Day Food Delivery To The Kids

Let’s Go!

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First Stop: Veronica, Brian, and Chewie’s House

Gordon with Veronica and Chewie

Veronica, Brian, and Chewie’s Backyard

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Next Stop: Brodie, Mackenzie, and Hank’s Apartment

Gordon With Brodie, Sparky, and ME!

Mackenzie Prepared Puu-Puu’s for Us

Delicious!

Gordon the Goof with Mackenzie, Brodie, Hank, and Sparky

The Cousins Playing

Gordon and the Canine Gang 🙂

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Now for OUR Father’s Day Dinner

The Marinade Salsa Served on Grilled Bread with Mexican Spices

Bread/Butter/Chili Powder

On The Tequila Wings of LOVE!

Happy Father’s Day to Gordon

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Leftovers For Roasted Salsa

These are our leftovers from the Father’s Day deliveries that we kept for us.

Some foods were grilled, and some were fresh.

I Julie, just blended it all together…

Blending….

Add Some Chips and Fresh Herbs 🙂

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The Recipes Start Here

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Tequila Wings

(This recipe was created in bulk. If you are cooking for a crowd, then the amount of ingredients will suit you just fine. However, you can either half the recipe, or slash it into 3rd.’s if you so desire.)

Ingredients:

~75 Chicken Wings – cut into drummettes and flats

3 Large Zip Lock bags

3 Jars Chi-Chi’s Salsa – Fiesta Style Smoky Chipotle – one per bag

~36 Garlic Cloves – minced – spread 12 cloves per bag

3 Green Chili Peppers – chopped finely – one per bag

3 Red Chili Peppers – chopped finely – one per bag

5 Limes – zested and juiced – spread out evenly between the bags

3 Oranges – juiced – one per bag

2 Lemons – juiced – spread out evenly between the bags

6 Shots Tequila – Hornitos Brand – 2 shots per bag

3 Tbsp. Ground Allspice – 1 Tbsp. per bag

3 Tbsp. Ground Cinnamon – 1 Tbsp. per bag

9 Tbsp. Cumin – 3 Tbsp. per bag

6 Tbsp. Sugar – 2 Tbsp. per bag

9 Tbsp. Chili Powder – 3 Tbsp. per bag

1 1/2 Cups Vegetable Oil – 1/2 Cup per bag

3 Tbsp. Sazon Complete Seasoning – Badia brand – 1 Tbsp. per bag

6 Tbsp. Chipotle Seasoning – Badia brand – 2 Tbsp. per bag

6 Tbsp. Mild Chipotle Pepper Sauce – Badia brand – 2 Tbsp. per bag

3 Tbsp. Smoked Paprika – 1 Tbsp. per bag

3 Tbsp. Sazon Seasoning – Badia brand – 1 Tbsp. per bag

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When the wings are on the grill add the below seasoning as needed. I added them by the look of it.

Ground Cumin, Sazon Complete – Badia Brand, Sazon, Chipotle Powder, Chili Powder, Roasted Garlic Powder

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Here are all the chicken wings we used.

Take your knife and feel where the bone joint between the drummette and the flat is located and slice down between the joint. Now, do the same to remove the wing tip. As you cut more and more, you will get better at finding the joints and where to slice.

Place the wings in a large bowl as shown.

Using three large Zip Lock type bags, place the wings evenly between the three bags.

Here is the Salsa we used which I used 1 jar per bag.

This salsa makes a great base flavor for the wings.

Use a large cutting board to evenly separate your garlic cloves.

We like a lot of garlic!

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Here we used a garlic press to mince the garlic, but shortly after this picture was taken, the tool broke!

So, I have to slice and chop the garlic by hand.

Add the garlic evenly to each bag.

Here I am slicing the garlic thinly before chopping it.

The bags are looking good already!

Here I am slicing the Green Chili Peppers in half to remove the seeds. I then sliced them lengthwise. Taste them to see how hot they are as you may not want all the heat.

I did this to all three of them.

Now, chop the long slices and add them evenly to the bags.

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The Red Chili Peppers are hot so I wore gloves to chop them.

I chopped them finely as well and added them evenly to the bags.

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Zest your Limes and place it evenly into the three bags.

Slice the Limes, Lemons and Oranges and evenly place their juice into the three bags.

Here is where the Tequila, in the Tequila wings is added. I added 2 shots per bag.

You can add more or less to your liking.

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Now add your Allspice, Ground Cinnamon and Cumin to the bags.

Then your Sugar and Chili Powder…

and then your Vegetable Oil.

Here are the other ingredients we add…

Add all these ingredients as per the recipe.

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Let the wings marinade for at least 24 hours. I place the bags in a large bowl just in case they may leak. Move the bags around some to ensure the marinade touches every wing. I also remove as much of the air as possible from the bag before sealing.

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Washing the Tomatoes, Tamatillos, and Peppers to be Grilled

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Time to Start Grillin’

When ready, open the bags and place the sauce and wings into a large pot.

I am doing this because I will be cooking down the sauce to be used for dipping the wings into later.

Heat your grill on high for about 5 min. to get the grill nice and hot to get that initial sear on the wings.

When the grill is ready, spray the entire grill with a grill cooking spray, then add your wings to the grill using long tongs.

Here you can see some of the uncooked marinade.

Now, I added some of the seasonings by eye to the wings.

Both these Sazon’s are nice, but the latter one is a little salty.

This Chipotle is a great flavor on the wings…

as are the Chile Powder and Roasted Garlic.

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Place the next bag of wings into the pot and remove them with the tongs until your grill is totally full!

When all the wings are on the grill, place your pot of marinade onto the heat and begin to reduce the sauce.

Wings as far as the eye can see!

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Corn on the Cob

Corn on the Cob is a staple side as it can be cooked a variety of ways. Here is another proven way to cook it and have it come out great. Shuck the corn but do not remove the husks in order to remove the hairs. Then fold the husks back over the corn and wrap it with a paper towel. Wet the paper towel and corn then squeeze the corn to remove any excess water.

Place the corn in your microwave and cook for about 6 minutes.

Then take the corn out to the grill…

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Meanwhile…

Here the sauce is simmering so be sure to stir it occasionally.

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Here the wings are getting some nice grill marks on them.

I use the upper section of the grill to back the wings when they have the color on them I like.

Add your seasonings as you think are needed.

Remember to continue to stir your sauce until it is reduced to your liking. We want this to be a Bruschetta like sauce.

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Tequila Wings

As the wings are done, place them on a baking tray.

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The Sauce is Thickening up Nicely

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These Tomatoes and Limes are Headed to the Grill

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Here I kept the vines on the tomatoes.

You can see the Tequila Chicken wings on the top part of the grill baking, in order to finish off their cooking.

I decided to peel off half of the corn husks.

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Here I am grilling the Jalapeno Peppers on the grill.

As they grill and begin to char, they will release their flavors onto the chicken and other foods in the grill.

To grill the corn, first place the corn side down on the grill to obtain some grill marks and slightly burnt areas. Those bites will have a kind of popcorn taste.

Continue to stir the sauce. I love this multitasking on the grill. I am sure I have a cold beer somewhere handy. Grill the corn for about 8 min. or until they get some grill marks.

The Onions and Tomatillos are being grilled for our Mexican Potatoes in Green Sauce recipe. I left the outer skins of the onions on to absorb any flavor they might pick up during grilling.

Here I am grilling some peppers to eat with the meal. I am also roasting some garlic in foil mixed with some salt, pepper and olive oil.

Tequila Chicken Looks Magnifico!

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Once the corn is a little charred, remove them from the lower grill and place them on the upper grill. Place some Mexican cheese on top and close the lid to melt the cheese.

(You can also add some Mexican spices to the corn if you like.)

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Here the sauce is cooked down to more of a Salsa consistency. This we are giving to our children along with the other foods for them to enjoy.

The Food Gifts are Coming Together Nicely!

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MEXICAN POTATOES IN GREEN SAUCE

(This recipe is for a large crowd. You can cut it in half or in 3rd.’s if you so desire.)

Ingredients:

~15 Lbs. Yukon Gold Potatoes – cut into chunks

1/2 Tbsp. Sea Salt

3 Large Onions – cut into quarters

2 Green Chiles

20 Tomatillos

1/4 Cup Olive Oil plus 4 Tbsp.

~17 Garlic Cloves

3 Large Sweet Peppers

Fresh Oregano – 1/2 Cup

Ground Cumin – 1/2 Tbsp.

Smoked Paprika – 1 teaspoon

3 Cans Chopped Green Chiles

1 Cup Chicken Stock

Salt and Pepper to taste

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Slice the larger Yukon potatoes into chunks…

…leaving the smaller potatoes the same size whole.

Place the potatoes into a large pot filled half way with cool water.

Julie Microwave Selfies 🙂

When all the potatoes are in the pot, turn the heat onto Medium High and ~1 Tbsp. of salt. The salt in the water will help to season the potatoes.

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While the potatoes are coming up to temperature…

Slice your onions into quarters leaving the root intact on each section. The root will keep the onion together.

Place your onions, whole Green Chiles and Tomatillos into a large bowl.

Add enough Olive Oil (~1/4 Cup) to cover all the ingredients in the bowl.

Use your hands to coat the vegetables with the oil.

Place your whole Garlic Cloves on a large sheet of aluminum foil.

Add some pepper to taste.

Then add salt and ~1 Tbsp. of Olive Oil to the garlic.

Wrap the garlic mixture around with the aluminum foil sealing it tightly. I usually do this by bringing up all the sides together making a small vertical handle which you can use to move the pouch on and off the grill.

Here you can see all the Onion quarters, whole Tomatillos, Green Chili Peppers, and Garlic Clove pouch on the preheated Medium High heat grill.

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As the potatoes cook stir them occasionally. Be sure to check them for doneness after about 15 min. To do this, use a fork and try to easily insert it into the potato. If you can insert the fork easily, the potatoes are cooked fully. This is called Fork Tender. This is also a good time to pull the herbs off their sprigs.

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After about 10 min. on the grill, move the items on another side and continue to grill.

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When the potatoes are fork tender pour them into a large colander letting the water drain down the sink. Then you can remove the potatoes and place them on a plate to catch any excess water.

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Continue to grill the vegetables until done. When done I like to use a large baking tray to hold them.

Nice picture of the grill marks Julie!

Here you can see all the grilled items on the tray.

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Here are the Oregano leaves, set aside.

Add your roasted Garlic to a blender as shown.

Slice your Green Chili Peppers in half and remove the stems and seeds.

Add the Chiles and Tomatillos to the blender.

Now, slice off the root side of the onion holding the onion together as shown and place them into the blender.

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Add some of your Oregano to the blender…

..then your Cumin and Smoked Paprika.

Here are some of the canned Green Chiles we used.

Add them to the blender along with your Chicken Stock.

Add some salt and pepper to taste.

Blend the ingredients until mostly smooth.

Add ~3 Tbsp. of Olive Oil to a large pan and pot, and heat them to medium high.

When the oil is heated, add your blended ingredients to the pot, and pan.

We used both a pot and pan because we had so many potatoes.

THE GREEN SAUCE

Now, begin to add your potatoes to the pot and pan.

Distribute Evenly

Use a spatula to mix the potatoes into the blended ingredients.

Begin to cook the ingredients together adding more stock if the blended mixture is too thick.

When the mixture is heated and to your liking, remove them from the heat.

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Because we were giving the potatoes as gifts, we let it mostly cool before adding it to our plastic ware. We also add some more canned Green Chiles to each container, a nice little row right across the top.