Tuesday, August 24, 2010

Cannon Pub - fajita recipe

My wife and I have eaten at the Cannon pub once before, she loved it, but I thought it was only OK.  We went back for dinner yesterday and now I know why she loved it.  The first time we went she ordered a burger and I had a chicken dish that was recommended by the waiter.  The chicken was dry and salty, but everything else was good.  Well this time I ordered one of their burgers, the Tiger Burger (mushroom, bacon, and Swiss), and it was awesome.  It is definitely the best restaurant burger I have had in Columbus.  As a side I got their sunspots a sweet potato chip that comes with a raspberry dipping sauce. My wife had the french dip sandwich with beer battered french fries and thought it was great too.  Since the last time I was there the redesigned their menus.  Maybe they fixed or replaced the salty chicken dish.  This is also a brew bub, and they make some great brews.  We will definitely be back, and I will recommend them to my friends too. 

Recipe for you. 
Fajitas for 2

1 chicken breast
3-6 garlic cloves
1 large onion
2 bell peppers (yellow, red, or orange)
2 Tbsp oil (if you use medium low heat olive oil will work, otherwise use canola)
fajita spice

Fajita Spice for the above recipe
1 1/2 tsp cumin ground
1/2 tsp dried Oregano
1/4 tsp salt
1/4 tsp red pepper
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder

Cook the chicken breast. For less calories boil it. For more flavor use an additional 1 tbsp of oil and saute the breast till caramelized. then set the breast aside.  Place a large saute pan on the stove on medium low heat and add oil. Crush the garlic and give it a rough chop. Cut the onion in half and slice in 1/4"-3/8" thick slices. When the oil is hot add the garlic and onion. Cut the bell peppers along the seams and remove the seeds and pith. Slice bell peppers in 1/4" slices. Once the onions start to get soft add the bell peppers. You do not want to caramelize the onions and garlic. Now slice the chicken breast to halve the thickness. Then slice the breast across the grain of the muscle in 1/4" slices. Add the chicken to the pan and then add the spice mixture and mix everything well. Once everything is evenly coated remove from heat and serve.
Serve with fresh made corn tortillas. http://www.myhomecooking.net/mexican...lla-recipe.htm
If you want salsa just dice 2 tomatoes and 1/2 an onion with 2 tbsp cilantro 1 tsp olive oil and 2 tbsp white wine vinegar. Depending on the heat you like you can dice Serrano, jalapeno, or Anaheim peppers into it 1-2 peppers is usually enough. Let it sit for an hour for better flavor then salt and pepper to taste. You can add other stuff to your salsa to make it yours or use up leftovers. Some of my favorites are: Mango, Peach, Corn, black beans, minced garlic, bell peppers, etc.