Skillet Chicken Fajitas: take 4 boneless skinless chicken breasts and pound out until all same thickness. Put in a marinade brine for 60 minutes at room temperature of 1 tsp salt, 3 tbsp lime juice, 4 cloves smashed garlic, 1/2 tsp black pepper, 1/2 tsp cumin, 1/4 tsp cayenne, 1/2 tsp smoked paprika, 1 tsp sugar, 3 tbsp vegetable oil. Wipe off marinade and seat on one side in non stick skillet for 5 minutes then flip over and put in 200 degree oven for 7 minutes . Let rest 5 minutes then slice into fajita strips. Vegetables- put 1 pound of de seeded and de ribbed poblanos under broiler for 6 minutes and then put in mixing bowl with plastic wrap so steams for 10 minutes and then remove the skin. Cut into 1/4 inch strips. slice one white onion thinly and saunter in non stick skillet 10 minutes then add the poblano peppers and 1 minced garlic clove for 2 minutes and then 1/4 tsp dried oregano and 1/4 tsp dried thyme then 1/2 cup heavy cream and cook for 30 seconds then add 2 tbsp lime juice and salt and pepper. Heat tortillas on stove top burners. Serve with cilantro, pickled radishes and sour cream...adapted season 13 ATK
Willett
Post Still
​Reserve
Straight Kentucky Bourbon Whiskey
94 Proof
Color: Light Macore
Nose: Oak, Vanilla, and Citrus
Taste: Leather, Oak, and Touch of Berries in the Background after a splash of branch water
Finish: Only an ephemeral burn that fades quickly
Body: Thin
Personality: Steve Buscemi
Impression: This is one of our daily drinkers. Not only does it shine and standout among some of the best bourbons that come out of Kentucky, but the price point makes it accessible. We recommend that your buy the 1.75L bottle. Trust us, you'll drink it.