Cajun Firesticks with Fire and Ice Dipping Sauce
Saturdays are reserved for "date day" with the hubby. We do a bike ride, go shopping at our upscale market for something to barbecue for dinner and finish off the evening enjoying the lovely weather on the back deck.
This Saturday however Andy had "fun day" with his rock crawling buddies and I did a solo bike ride. But the barbecue is still on! As I write this he is on his way home and the chicken is marinating, the sauce is made and the flavors are melding.
Andy's toys.
This recipe is listed under the chapter Hot Beginnings (appetizer). I chose to serve it as a main course. Instead of buying chicken breasts and cutting them up I purchased one package of chicken tenders just under a pound and this turned out to be the perfect amount for the two of us.
The Fire & Ice Dipping Sauce lives up to its name! It was really spicy, but cool at the same time. Loved it! The recipe calls for two jalapeño peppers; which I recently read about here, that the older, wrinkled ones I would pass up in the store for the "fresher" smooth skinned ones are actually hotter. I used one wrinkled jalapeño and half of a serrano pepper that I had in the fridge; this added some heat to the sauce, where the coolness came from the yogurt and mint.
This is my favorite Cajun spice blend.
It has no added salt. The others I have had
in the past were way too salty for my taste.
Spiced up and ready to marinate for a couple of hours.
The beginnings of a wonderful sauce.
I kept thinking of this as green goddess dressing though
I have never made or had it.
Ready for the grill.
Make sure to soak your wooden skewers in water
beforehand so they do not burn.
Beautiful evening sky.
