Instructions: Mix margarita mix, lime juice, and garlic in re-sealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade.

Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with reserved marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of the thickest pieces are cut.

Yield: 6 servings.

McDONALDS FRENCH FRIES

Theyre the worlds most famous French fries, responsible for one-third of all U.S. French fry sales; and many would say theyre the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with secret formula from Mickey Ds (although reviews on those crispy new B.K. fries came up mostly soggy). One quarter of all meals served today in American restaurants come with fries; a fact which thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonalds to minimize in-store preparation time, while producing a fry that is soft on the inside, and crispy on the outside. To achieve this same level of texture and taste our clone requires a two-step frying technique: Once before the fries are frozen, and then once afterward before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4 inch is perfect) and for a cooking result that will make them just like the real thing.

2 large russet potatoes
1 (48-ounce) can shortening
salt
Recommended: 1/4 inch potato slicer

1. Peel the potatoes, dry them and slice using a mandolin or other slicer with a setting as close to 1/4 inch square strips as youve got. If your fries are a little thicker than 1/4 inch the recipe will still work, but it wont be an exact clone; and you definitely dont want super thick steak fries here.

2. Rinse the fries in a large bowl filled with around 8 cups of cold water.

The water should become milky. Dump the water out and add another 8 cups of cold water plus some ice and let the fries sit for an hour.

3. Spoon the shortening into your deep fryer and set it to 375 degrees. On many fryers this is the highest setting.

4. Remove the fries from the water and spread them out on a towel to dry for 10-15 minutes. Dont let them sit much longer then this or they will begin to turn brown.

5. The oil should now be hot enough for the blanching stage. Split up the fries and add them to the oil for 1 1/2 minutes at a time. Watch them carefully to be sure they dont begin to brown. If they start to brown on the edges, take em out. Remove the fries to paper towels to drain and cool. When the fries have cooled, put them into a resealable bag or covered container and freeze for 4 to 5 hours or until the potatoes are completely frozen. As the fries freeze you can turn off the fryer, but turn it back on and give it plenty of time to heat up before the final frying stage for your fries.

6. Split up the frozen fries and add one half at a time to the hot oil. Fry for 4 1/2 to 6 minutes or until the fries have become a golden brown color and are crispy on the outside when cool. The second batch may take a tad longer than the first, since the oil may have cooled. Drain the fries to paper towels and salt generously.

Makes 4 servings.

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