Justin Garza
The singer/songwriter for The Season Premiere plays with the band at the Desert Sound Music Festival in Yuma September 25. The band recently released a new single on i-Tunes, entitled "She Doesn't Know".
What'd you eat for dinner last night? A 6-ounce sirloin steak with mashed potatoes and green beans, compliments of Outback Steakhouse.
Favorite food: Anything authentic--mainly authentic Italian or Mexican food!
Least favorite food: I haven't quite exactly acquired a taste for Persian food.
Favorite dessert: A warm slice of apple pie served with some vanilla bean ice cream--yum!
Favorite local restaurant and meal to order there: Pita Jungle. No matter what mood or occasion, I always start off with an ice cold lemonade, followed up with a little bell pepper hummus, then, depending on my appetite, I finish the meal off with a pita pizza!
Favorite local bar and cocktail to order there: Mill Cue Club in Tempe, and nothing beats their Long Island's. They taste great and get straight to the point. Ha.
Favorite thing to cook at home: Grilled chicken served with capers, with a side of fresh seasoned vegetables.
Favorite memory involving food: The first day I discovered a fifty-fifty orange cream popsicle. I remember being fascinated as a child that someone could make a popsicle that tasted exactly like the soda. They are still, to do this day, one of my favorite after-meal indulgences.
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Recipe or food tip to share: I got this recipe from a friend, who found it online. It's absolutely delicious.
Cajun Chicken Sandwich
1 boneless, chicken breast half
1 teaspoon Cajun seasoning, or 1/2 teaspoon Chinese five-spice powder
Salt and ground pepper
Juice of 1/2 lemon
1/2 cup mild blue cheese
1 tablespoon mayonnaise
4 cherry tomatoes, halved
1 salad onion, sliced
Handful of salad greens
2 slices of bread
Flatten chicken to 1/2-inch thickness. Combine the seasonings and lemon juice and rub over both sides of chicken. Cover and refrigerate for at least 2 hours. Coat grill rack with nonstick cooking spray before starting the grill. Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear. Serve on bread with cheese, onion, mayonnaise, lettuce, tomatoes and greens.