I put it out there for suggestions of what you would like to see me make and several requests came back for Chicken Wings. This version is pretty simple but still full of flavor. I made a quick rub of garlic salt and pepper, then seasoned the wings. This is the most basic of seasonings, but once you get a basic recipe down the seasoning options are limitless.
My charcoal grill was setup for low and slow at about 225 degrees. You could also use a gas grill with a smoker box, or even bake them in the oven. Since I was already grilling some ribs I used the charcoal grill.
After 30-40 minutes (it will depend on your grill), I took the wings off and served some tossed in my BBQ Sauce and some with sauce on the side. The next time you fire up your grill, try grilling some chicken wings.
2-3 lbs chicken wings, clip the wing tips and save in the freezer to make chicken stock
1/4 cup Garlic Salt
1/4 cup black pepper
Instructions
1
Pre-heat your grill to 225 degrees
2
If you haven't already, clip the wing tips from the wings
3
Separate the drumette from the wingette
4
Season the chicken (both sides) with the dry rub - be careful how much you put on as garlic salt is mostly salt. You can always add but you can't take away, just sayin'
5
Put the wings on the grill over indirect heat and close the lid to let the wings get a little smokey
Who doesn’t love BBQ Baby Back Ribs? With that sweet, sticky, sauce and that smokey, fall of the bone tender meat? YES PLEASE!
I started this morning, at 7am, by preparing the meat. After removing it from the wrapping, it was rinsed and dried. Then, I removed the membrane on the underside of the ribs. Afterward, the ribs got a generous amount of my BBQ Rub and mustard applied to both sides, then back to the fridge overnight.
Since I have to wait until tomorrow to start cooking the ribs, I started work on the side dishes – mac and cheese and Broccoli Salad.
Today, I fired up the grill and set up my work station. Only 5 hours to go!
My workstation for the day
After two hours, I put a coating of my BBQ sauce and adjusted the coals and I made a few other dishes. I made some broccoli salad (mentioned earlier), grilled some mahi mahi, hot dogs, and Impossible burgers.
Ribs
It took another three hours to get to the finish line but here it is.
The finished product
I hope you try this recipe. The ribs were DELICIOUS!
Take ribs from packaging, rinse, dry, and remove the back membrane. You can use your fingernail or a butter knife to get it started and then carefully peel the membrane off
2
Liberally season the ribs with your dry rub, then coat with mustard and rub the mixture into the meat
3
Wrap the ribs in plastic wrap and put back in the refrigerator for at least 8 hours, 12 - 24 hours is better if you can wait
4
When you are ready to cook, take the ribs from the refrigerator and let them come to room temperature (30-60 minutes) and light your grill. You want 225 degrees. Set up the coals on one side of the grill so you have somewhere to put the ribs without being directly over the coals
5
Put the ribs on the grill, meat side up, for 2 hours. Once the ribs are on the grill, you have time to work on your sauce and side dishes
6
After two hours, put the ribs on a piece of aluminum foil, add about 2 oz of grape juice to the foil packet, and mop the ribs with your bbq sauce. Seal the ribs in the foil packet tightly so the moisture can't escape, then put back on the grill for another 2 hours
7
Adjust the grill temperature to 250 degrees
8
After two hours, test the ribs for tenderness. If they aren't tender enough, put them back on for another 20-30 minutes
9
At this point, drain the liquid from the foil packet, roll the ribs over - bone side up and mop with sauce.
10
Remove the ribs from the foil packet and put them back on the grill - meat side up, mop the top side of the ribs with sauce and let them cook another 15 minutes
11
Take the ribs from the grill, put one more coating of bbq sauce, and let them rest 5-10 minutes
12
Portion the ribs and serve
Notes
Don't skip the steps putting the ribs in the foil packet. This will help the ribs get that tender, fall off the bone consistency you want.
I wanted something decadent to go with my BBQ Baby Back Ribs and Mac and Cheese was the obvious choice. To make my Mac and Cheese a little more decadent, I used Smoked Gruyere cheese and good quality bacon.
There are a few things going at a time on this dish. You have the bacon going, the pasta, the milk, and the bread crumbs. The trick is low heat. Cook the bacon on low heat while the water is coming to a boil, while you are prepping the bread crumbs and the milk. The milk is heating slowly, while you are cooking the bacon, while making sure the milk doesn’t scald. Once the pasta is done, drain it. Now it’s time for assembly.
Pour in the cooked pasta to the cheese sauce, add the cooked, chopped bacon, (if you don’t eat meat, omit the bacon) and season with salt and pepper.
Pour mixture in to baking dish(es) and bake for about 30 minutes until brown on top and bubbly.
The temperature dropped in the last couple of days which means one thing in my house – CHILI! I’ve been trying to use up some things in the freezer and fridge lately and chili is the perfect dish to use things up. This version has ground turkey, some onion, garlic, bell peppers, and a pepperoncini pepper (I got one last pepper from my plant this week).
Usually, I’ll let the chili cook a long time but this one was done in about 30 minutes. Of course, the longer you let it simmer the deeper the flavor will get. Even in the relatively short time this cooked, the flavors were great. If you want a little something to warm you up as the temperatures drop, make a batch of this chili!
1 Pepperoncini Pepper (can subtsitute any other pepper you like. Go habanero if you want to burn your face off, or jalapeno for a little heat)
4 cloves garlic, finely chopped or minced
2 Tbsp grill seasoning, any brand (I used Montreal Chicken Seasoning)
4 Tbsp chili powder
1 Tbsp cumin
2 Tbsp Worcestershire sauce
1-3 Tbsp hot sauce, any brand
1 14oz can tomato sauce
1/2 bottle of beer, any beer you like (I used an IPA)
1/2 cup BBQ sauce, any brand (I used up the last of one in my fridge door)
Tortilla strips, either home made or pre-packaged type for salads
Instructions
1
Heat the olive oil in a large dutch oven over medium heat
2
Add the ground turkey meat with the chili powder, cumin, grill seasoning, Worcestershire sauce, and hot sauce
3
Brown the meat for about 5 minutes, then add the onions, bell pepper, and garlic
4
Deglaze the pot with the beer, while scraping any bits from the bottom
5
Add the tomato sauce and BBQ sauce and bring to a simmer
6
Let the chili simmer at least 10 minutes
7
Check your seasoning and heat level
8
Serve immediately garnishing with your favorite toppings (see below for suggestions)
Notes
Garnish your chili with your favorite toppings. Some suggestions include:
shredded cheddar cheese
chopped green onions
finely diced vidalia onions
tortilla strips
sour cream
This is another one of those dishes that I’ve eaten many times but never made. After a friend suggested I make it, I decided to try it and I’m glad that I did! Making my own spring rolls was so much fun and SO delicious.
There are definitely a few steps to making the rolls. The shrimp need to be cooked first, then shocked to stop cooking and set aside while you prepare the rest of the components. The veggies need to be julienned, a cooking technique cutting something in fine strips. The rice noodles need to be cooked, and the dipping sauce needs to be made. Luckily, the timing of all the components is forgiving, so you have time to take care of each component without fear of another component of overcooking.
Once you get all the components ready, you are ready to assemble the rolls! If you’ve rolled a burrito, you will do fine. These rolls are rolled like burritos but smaller. One thing though, the wrappers can get sticky, so this is where your preparation pays off. Get each of the components ready and close before you soak your first wrapper. Also, have a large platter or each of the plates you intend to serve ready to place the rolls as you make them. The wrapper is delicate, so the less you have to move them after assembly, the better.
So, the next time you’re craving some spring rolls, try making them yourself! They are SO delicious!
On the menu tonight – Miso Soup with Shiitake mushrooms and Bok Choy!
I recently put it out there to let me know what you wanted to see me make. A couple of my friends wanted to see me cook something with mushrooms. After looking at a BUNCH of recipes, I decided to make miso soup with Shiitake mushrooms and bok choy. Whenever I go out for sushi, miso soup is the first thing that gets ordered – but I’ve never made it. The time has come.
This soup isn’t difficult to make and really doesn’t take too much time. Some of the ingredients may not be in your pantry, I’m looking at you bonita flakes and kombu, but don’t worry they are easy to get in most supermarkets. You can go from start to eating in under an hour.
The next time you want something on the lighter side, I hope that you’ll make this dish!
On the menu tonight – Grilled Honey Garlic Chicken Thighs!
Honey Glazed Grilled Chicken
After being on vacation last week, it was time to get back in the kitchen. Summer is coming to an end, so I wanted to make sure I grilled out this weekend. Chicken is one of my go-to grill items, but I wanted to do something a little different.
I went slightly Asian this time. The marinade is soy sauce, honey, apple cider vinegar, some thyme, and a little salt and pepper.
After grilling the chicken, I took the marinade and made a nice sauce. It was SO GOOD! You know that sauce your chicken has from the Chinese restaurant? This was that only BETTER!
I hope you’ll try this dish and let me know what you think.
In a 2 cup or more glass measuring cup, mix the soy sauce, honey, apple cider vinegar, red pepper flakes, salt and pepper. (you can add the garlic now or wait to use it in the sauce. I prefer to wait and use it in the sauce)
2
Rinse your chicken and put it in a one gallon zip lock bag. Put the bag in a bowl in case it leaks and then in the fridge for 2-3 hours (more is ok)
3
When it's time to cook, pull the chicken from the fridge and let it start coming to room temperature
4
Pre-heat the grill as hot as you can get it
5
Once the grill is to temperature, put on the chicken, skin-side down and let it cook about 15 minutes. DON'T TOUCH IT! Let it get those beautiful grill marks
6
After about 15 minutes, give the chicken a quarter turn and let it cook another 12-15 minutes
7
Flip the chicken and let it cook another 12-15 minutes
8
While the chicken is finishing up on the grill, start your sauce. Put a medium sauce pan on medium heat and put in your marinade (add the garlic if you didn't add it in the beginning)
9
Let the marinade reduce about 5 minutes
10
In a measuring cup add your cornstarch and water, mix well, and add a little to the marinade (about 2-3 tablespoons)
11
The sauce needs to come to at least a gentle boil for the cornstarch to do its thing
12
Once it's to the consistency you want, cut the heat and move to another burner
13
Take the chicken off the grill and let it rest about 5 minutes
14
Serve with the sauce on the side
Notes
I think the next time I make this, I'll include a little lime on the side too for some acid.
On the menu tonight – Oxtail with Parsnip and Carrot over Cilantro Lime Rice!
Recently, I reached out on Facebook to see what you all wanted to see me make. Oxtail was one of the suggestions and since I’d never made it, decided I would give it a try. It turned out FANTASTIC!
Even after trimming the fat on the oxtail, this is still a pretty rich dish. The lime in the rice helps cut through the richness and really brightens up the dish. This one takes some time to make. You can make it all in one day or do the prep on the oxtail and then cook the following day.
I got started early by searing the meat, then started cooking the veggies. By the time I had it on the oven an hour, the house smelled amazing. I checked it out after an hour and a half and it was tough not to just start plating right then.
Oxtail with Parsnip, Carrot, and Bell Peppers
After taking a peek, I put it back in the oven. After an hour passed, I added the parsnip and carrot, then let it go for the last half hour. While the meat was resting, I started cooking the Cilantro Lime Rice.
When it was time to plate, I wanted it look as special as it tasted. I started by putting down a pretty dome of rice, then arranged the oxtail around the rice. The plate wouldn’t be complete without some vegetables, so I carefully arranged the parsnip, carrot, and some bell pepper.
The sauce in the pot is gold. I put some of it along with some veggies in the blender to make a sauce to cover the meat and rice. Aesthetically, it looks better without the sauce, but it is SO good it had to go on the plate.
I couldn’t be happier with the way the dish turned out. If you haven’t made this, I hope you will give it a try, it isn’t complicated. If you have made this before, I hope you try my version and see what you think.
This recipe was inspired by Pasquale Sciarappa. I love watching him cook. When I saw him make this, I knew I was going to make it.
This is a great vegetarian dish that doesn’t feel… vegetarian. There isn’t a long laundry list of ingredients but what is there is fresh. Start with a nice eggplant, two different types of onion, some garlic and add in a little parsley – YUM! Serve this dish on its own with some marinara sauce as an appetizer, over spaghetti, or make a “meatball” sub with mozzarella on top, then toasted in the oven.
The next time you are wondering what to do with eggplant, consider making this dish. As always, let me know if you make it and how it turns out.
Pre-heat about a tablespoon of olive oil in a large pan or Dutch oven over medium-high heat.
2
Add the onions to the pan and cook until translucent, about 3-4 minutes.
3
Add the garlic and cook another minute.
4
Add the eggplant to the pan, add another 2 tablespoons of olive oil and stir together.
5
Season the mixture with salt, pepper, and red pepper flakes.
6
Once the eggplant has softened, about 8 minutes, remove from the heat and put in a colander or strainer over a bowl to let any liquid drain. Let the mixture cool enough to work with your hands.
7
Mix in eggs, pecorino cheese, bread crumbs, and parsley.
8
Add some bread crumbs to a pie pan, plate, or baking dish to roll and coat the balls.
9
Take enough mixture to form a large golf ball / small baseball size ball. Begin to form the ball and put a cube or two of the mozzarella in the middle.
10
Roll the finished ball in the seasoned bread crumbs and set aside.
11
Repeat the steps to make the rest of the balls.
12
Put about two to three inches of oil in a cast iron pan or Dutch oven over medium heat.
13
Once the oil is at temperature, add some of the eggplant balls. You can use a cooking spider to lower the balls into the oil and take them out.
14
Fry the balls for about 8 minutes, turning as they cook so each side gets nice and brown.
15
Once done, put them on a platter with paper towels to soak up excess oil. (Depending on your oil temp and the size of the balls, the inside may need some extra time to cook. I put the finished product in the oven at 350 degrees for 20 minutes)
16
Serve them with marina sauce, over spaghetti, or in a sub.
17
Mangia!
Notes
If your oil is too hot or the balls are a little too big, you may want to put them in the oven at 350 degrees for about 20 minutes to ensure the inside is cooked as well.
I’ve been feeling like going to the beach lately but haven’t been able to go. The next best thing to being there is eat something that I’d have at the beach – Fish Tacos! This version of fish tacos is made with Cod. Since it’s summertime, I wanted something cool to go with it – Watermelon Salad.
This dish couldn’t be easier to make. Season the fish how you like along with some lime, then grill it. Fish grills really quickly, so it isn’t a meal that is going to take all day to make. Tip when grilling fish. If your grill grates aren’t really close together, consider getting a grill pan for fish, using some tin foil underneath (but you won’t get the lovely char marks), or a flat/skillet type pan to set on the grill grates.
The watermelon salsa is crazy easy to make as well. Check out the recipe and you’ll be having fish tacos the next time you fire up the grill.
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