• Ingredients: 25
  • Serves: 4

Achiote chicken skewers with guava sauce with jalapeño chilies, syrup reserved, shells pureed, chopped fresh cilantro.

Ingredients

  • 2 jalapeño chilies
  • 1 20-ounce jar guava shells in syrup,* strained, 5 tbsps. syrup reserved, shells pureed
  • 1 tbsp. chopped fresh cilantro

Sauce

  • 2 cups dry red wine
  • 1 14-ounce can low-salt chicken broth
  • 1 14-ounce can low-salt beef broth
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 1 1/2 tsps. butter, room temperature
  • 1 1/2 tsps. all purpose flour
  • 1/2 cup lingonberry preserves

Polenta

For thickening the sauce

  • 2 tbsps. butter
  • 2 tbsps. flour

THIRD LAYER OF ROCKWEED

  • 12 live 1-pound chicken lobsters
  • 16 ears sweet corn
  • 12 extra-large eggs

LAST LAYER OF ROCKWEED

Equipment

  • You will need a shovel, a broom, a large canvas tarp that is at least 8 x 6 feet, a couple of big buckets, a few pairs of tongs, two pairs of gloves to protect hands from the steam, a pot to melt butter, a ladle, cheesecloth for wrapping the small food items , twine for tying the cheesecloth bundles and platters for the cooked food. A picnic table is terrific for serving the platters of food but is not absolutely necessary. You will also need plates, cups, bowls for melted butter, eating utensils, lobster crackers, plenty of napkins and several large garbage bags.

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper.
  2. Step 2 Preheat oven to 400°F. Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies.

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  3. Step 3 Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice.

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  4. Step 4 Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead.

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  5. Step 5 Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers.

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  6. Step 6 Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

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