August is Grilling Month

While staying at our Riverbluff Cottages, guests  all have their very own gas grill located on their bluff-side balcony.  This month, we are releasing our very own “Sizzling Hot Grilling Recipe Book,” full of recipes shared by our very own staff.
Each guest staying at the Riverbluff Cottages during the month of August will receive a complimentary recipe book of their very own to keep!
Two favorites in this book include the Fiesta Chicken, contributed by one of our bartenders, Danita Chapman, and the Easy Grilled Salmon, contributed by our very own innkeepers, Terry and Peggy Hammer.  I have included the recipes along with this blog for all of our readers to enjoy.  Come stay with us during the month of August and receive a recipe book of your very own!

Fiesta Chicken by Danita Chapman

  • 4 Limes
  • 1 C Tequila
  • 1/4 C Olive Oil
  • 2 tsp Kosher Salt
  • 5 Cloves Garlic
  • 1 Jalapeno, sliced
  • 1/2 bunch chopped Fresh Cilantro
  • 12 boneless, skinless chicken breasts
  • 2 C grated Monterey Jack

 

  •   Slice
    open the limes and squeeze the juice into a food processor or blender.  Add the tequila, olive oil, salt, garlic,
    jalapenos and cilantro.  Blend the
    mixture until totally combined.  Add the
    chicken to a large plastic bag and pour the lime-tequila mixture.  Seal the bag and marinate in the fridge for
    several hours or overnight.
  •   Remove
    the chicken from the bag and grill it over medium-high heat.  Rotate the chicken 45-degrees on both sides
    to create nice grill marks and continue grilling until the chicken is cooked
    through, 4 to 5 minutes per side.
  •  Melt
    the Monterey Jack over the top of the sliced chicken breasts.  Slice the chicken and serve it on a plate
    topped with the sides.

Easy Salmon Recipe by Terry & Peggy Hammer, Innkeepers

  •   4
    (6oz) Salmon Filets
  • 1/4
    C Olive Oil
  • 1/2
    tsp Salt
  • 1/2
    tsp Pepper
  • 1/2
    C Hermann White Wine
  • 1
    Lemon, Sliced
  • Preheat
    your grill to medium heat.
  • Make
    an aluminum boat with 1 inch sides and place boat on a cookie sheet for easy
    transfer to and from the grill.
  • Brush each Salmon Filet with Oil, then Salt and Pepper
  • Place four filets in the aluminum boat, skin down, and add wine and lemon slices.
  • Grill for 10 minutes or until flaky.
  • Slide cookie sheet under the aluminum boat to remove from the grill.

 

Peggy and Terry Hammer
Owners & Innkeepers
Hermann Hill Vineyard and Inn

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