A savory summer meal: Roasted chicken tacos, grapefruit cocktail

Siri Pinter, a food blogger for "Siriously Delicious" and Carson Daly's better half shares delicious recipes for roasted chicken tacos and a spicy grapefruit cocktail as well as their family tradition of dinner, drink and a download.

Roasted chicken tacos

Ingredients

  • Roasted chicken

    • 1 3-4lb. whole chicken
    • 1 1/2 tablespoons olive oil
    • 2 shallots, diced
    • 1 celery stalk, diced
    • 6-8 slices pancetta (or bacon)
    • Salt and pepper
  • Tacos

    • Shredded chicken from roasted french chicken
    • Tortillas (corn or flour)
    • Cotija cheese, crumbled
    • Diced tomatoes
    • Chopped cilantro
    • Diced avocado
    • Chipotle hot sauce or salsa
    • Roasted garlic

Preparation

Baking Directions:

Roasted chickenPreheat oven to 400 degrees.In a dutch oven or large oven-proof pot, heat olive oil over medium-high heat. Make sure your chicken is very dry, and generously season with salt and pepper (all over). Place breast-side down in hot pot. Add diced shallots and celery to the sides of the pot. Cook for 6-8 minutes, and then flip chicken. Cook for another 5 minutes, then cover pot with tin-foil and lid and place in oven.Roast for one hour in oven. Remove pot, and turn heat up to 450 degrees. Uncover lid and remove tin foil, and place pancetta all over chicken. Cook for another 30 minutes at 450 degrees, uncovered. Let sit for 10 minutes, and then remove chicken to cutting board. Shred meat, and put back in pan (discarding bones), tossing shredded chicken with the juice in pot.TacosToast tortilla in a dry skillet over medium heat, flipping until both sides bubble and char slightly. Assemble taco with desired toppings.

Spicy grapefruit cocktail

Ingredients

    • 2 parts fresh grapefruit juice
    • 2 parts vodka or tequila
    • 1 part cointreau
    • Thin slice of Serrano pepper

Preparation

Baking Directions:

Shake the above liquids in iced martini shaker and pour into glass if making individual cocktails. Add a slice of Serrano pepper per glass. For bigger quantities, pour into closed pitcher that can handle being shaken, pour over ice in glass.

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