1Mix beer, lime-ade, and tequila together and pour half into a heavy-duty ziplock bag or a large, flat sealable container. (note: drink the other half!). Add the cumin, oregano, olive oil, chili powder, salt/pepper, and chicken strips. Marinate the chicken strips for at least 30 min (up to overnight) in the refrigerator, then remove chicken. .
2In a large, heavy skillet, saute one medium onion and one diced garlic clove in 1-2 T olive oil until transparent, then add the chicken strips. Cook chicken until done/nicely browned. Set aside to cool.
3Toss red & green peppers, red onion, and lettuce in a large salad bowl. Top with the avocado, tomato wedges & cooked chicken strips.
4Mix sour cream, salsa, and cilantro together, then pour over chicken strips/lettuce salad. Top with shredded cheddar cheese, sliced jalapenos (if you like some heat), and sliced black olives.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.