• 1 chicken (quartered or 8 pieces of chicken of your choice)

MARINADE:

• 3 cloves garlic (pressed)
• 1 Tbsp. JAVA RUB GREEK ISLE
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1/3 cup pitted prunes (cut in half)
• ¼ cup chopped Greek olives (Kalamata and green)
• ¼ capers with juice
• 2 bay leaves

TOPPING:

• 1/3 cup brown sugar
• 1/3 cup white wine (we suggest Hunt Country’s Seyval Blanc)
• 2 Tbsp. fresh chopped parsley

DIRECTIONS:

Combine all marinade ingredients.

Place chicken pieces in a Ziploc bag and pour marinade inside.

Place bag in refrigerator overnight and turn occasionally.

When you are ready to assemble and cook the chicken, preheat your oven to 350 degrees Arrange chicken in a 13 X 9 pan and spoon marinade over the chicken pieces.

Then, sprinkle the top with the brown sugar and parsley. Finally, drizzle over the brown sugar with the white wine. Bake one hour basting frequently.

This is a delicious and flavorful chicken recipe that will impress family and guests alike.  We suggest serving the chicken with couscous and a Greek salad. Enjoy!

**Corfu is one of the most beautiful and popular islands in Greece.  Interestingly, the only other Corfu is a small village not too far west of Keuka Lake in upstate New York.

INGREDIENTS:

• 8 oz. cream cheese (softened)
• ¼ cup butter (softened)
• ¾ tsp. JAVA RUB FRENCH COUNTRYSIDE
• 1 clove garlic (pressed)
• 1 ½ tsp. finely minced fresh parsley
• 1 tsp. red wine vinegar
• ¼ tsp. Worcestershire sauce

DIRECTIONS:

Place cream cheese and butter in food processor or mixing bowl and beat until smooth and fluffy.  Add remaining ingredients and beat until well combined. Pack mixture into airtight containers and allow to rest for at least 12 hours in the refrigerator before serving. If kept in an airtight container, this can be stored for up to one month in the refrigerator. Do Not Freeze.

Enjoy this spread at room temperature on sliced baguettes or water crackers.

*For a change of pace try using JAVA RUB Tuscan Seaside or Sicilian Citrus.  They both work well.

MARINADE:

• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp fresh mint leaves, chopped

TACOS:

1 Tbsp JAVA RUB Mojito

• 1 pound firm white fish cut into finger shaped pieces (we suggest cod or halibut)
• 8 corn tortillas (warmed on the grill before serving)

LIME SLAW

• 1 ½ cups shredded cabbage
• 1/3 cup mayonnaise
• 2 Tbsp fresh lime juice
• 2 Tbsp fresh mint leaves, chopped

Combine marinade ingredients in a Ziploc bag.  Add fish to the bag and refrigerate up to two hours (no less than 30 minutes). Remove fish from marinade.

Mix together all the Lime Slaw ingredients except the cabbage. Once the dressing is mixed add in the cabbage.

Prepare the fish by rubbing the JAVA RUB Mojito onto both sides. Place fish directly over high heat and grill until opaque and slightly browned, turning once, 3-4 minutes per side.

Assemble the tacos by warming the corn tortilla directly on the grill and fold over.

Place a piece of grilled fish and a scoop of Lime Slaw over the fish and ENJOY!

*This recipe was inspired by my years in California where the grilled fish taco is a staple for a quick, healthy and delicious meal. Since moving east, I have found the fish taco to be much maligned…once you try the fresh, truly Californian flavors you will be a believer.  Easy to make and good for you! Try these tacos with white sangria, a mojito or the traditional cerveza-Corona with lime!