Prep time: 10 minutes
Grilling time: 30-35 minutes
Makes 2 dozen pieces
Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.
Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.
Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.
In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon
Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.
A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.
Monday, August 4, 2008
Cold Summer Cucumber and Avocado Soup
This chilled soup is nice for a girlie lunch, served in pretty coffee cups or wine glasses... but rich and manly enough for a guy on a hot summer night. Use vegetable broth for a vegetarian soup.
20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings
In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)
1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.
In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.
After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.
Chill at least four hours, overnight is best.
20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings
In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)
1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.
In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.
After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.
Chill at least four hours, overnight is best.
Subscribe to:
Posts (Atom)
Posts
