Drunken Chicken
breasts and legs
serves 8

1 1/2 - 2 lb boneless, skinless chicken breasts
1 1/2 - 2 lb boneless, skinless chicken thighs
2 C dry white wine
2 clove garlic, minced
2 t chile powder
1 t paprika
1 t salt
canola oil

In a shallow baking dish, combine the wine and all spices.Add the chicken and marinate overnight.

To cook, remove chicken pieces from marinade and pat dry. Brush grill with a little canola oil and heat to medium-high. Cook chicken, turning once, for about 8-10 minutes per side, depending on thickness. (Breast meat will cook slightly more quickly than dark).

Serve warm with Sensual Fruits Salsa.

Sensual Fruits Salsa
from Fork Me, Spoon Me: the sensual cookbook

1 mango, peeled and chopped
2 ripe apricots, pitted and chopped
2 scallions, thinly sliced
1 1/2 T fresh cilantro, chopped
2 t lemon zest
2 T lime juice
2 T crystallized ginger, minced
salt to taste

Combine all ingredients in a bowl. Toss to mix thoroughly. Add salt to taste.

Tropical Guacamole
serves 8 as a side dish

2 avocados (preferably Hass), pitted and diced
1 medium red onion, diced
1 1/2 t chile powder
juice of 1-2 limes
1 c papaya, coarsely diced
salt to taste

Using a mortal and pestle or two forks, mash avocado to a chunky paste. Add red onion through papaya and mix thoroughly, careful not to mash the papaya too much. Season with salt and serve with tortilla chips.
* for a lighter version, serve with zucchini sticks instead of chips.

Sour Creamed Strawberries
serves 8 as a snack
2 lbs ripe, red strawberries, washed with stems still on
1/2 c sour cream
1/3 c brown sugar

Serve ingredients in three separate bowls. Invite guests to dip the strawberries in sour cream and roll in brown sugar. Feed strawberry to the person next to you.

Rum Sizzle
makes 8 drinks

1 c dark rum
1 c club soda
1 1/2 c tropical fruit juice
4 dashes of bitters
2 T freshly squeezed lime juice

Combine all ingredients in a tall pitcher and chill until serving. Serve over ice. Garnish with lime slices.

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