Pollo Negro

Well, for last night's dinner I was dreaming of recreating the best grilled chicken from my favorite restaurant chain in California. Don't be fooled by the humble surroundings, Pollo Norteno, grills up the best chicken you've ever had. I found a close competitor's marinade recipe online since theirs is obviously Top Secret. Preparation began early. In the morning I started boiling pinto beans and got the meat marinating. In the afternoon made spanish rice, and tortillas. We even had fresh home-made salsa. Everything was ready for my pollo dreams to come true.
I guess I was over-confident in my cooking abilities, or just impatient, and decided to work the gas grill for the first time by myself. Brian would be home soon to finish things off. I knew from FoodTV to grill the chicken on low heat for a long time since it takes a while to cook and you don't want grease-induced flames burning the outside before the inside is cooked. I tried adjusting temperatures and moving the meat to the top rack. Apparently traffic was bad and Brian didn't get home until the chicken was black-the skin that is, but I was still sad since that's my favorite part.
Despite it's color, dinner was a hit. Eli was a maniac about all of it, especially the beans (here he is stealing some from my plate). The boys left to hang out with the Young Men from church and I planned to redeem myself by making tart to use up some of the raspberries (which Brian LOVES) that were on super-sale for $1/pack. I made a ground almond crust since it is easier to press a crumble into the tart pan rather than having to roll out finicky dough and filled it with a sinful concoction of raspberry, heavy cream, melted chocolate, and butter. Too bad everyone I know is trying to eat healthier, but if you have an anniversary, birthday, or change your ways, this is a luscious, simple dessert good enough to make anyone cheat on their diet. It took overnight to set, so it was actually breakfast. Poor me.