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Sweet and Sticky Southern Hot Wings
Customize the heat quotient of these sweet and sticky hot wings by choosing your hot sauce marinade. Think of jalapeno hot sauce as a lite heat, cayenne pepper as hot, hot! and habanera as a 3-alarm hot sauce!
Grilling Method: Indirect/Medium Heat
1 cup Weber® Original Molasses BBQ Sauce or homemade (see recipe)
1 cup honey
10 ounces hot sauce; jalapeno, cayenne pepper or habanera pepper
4 pounds chicken wings and/or drummettes
Fine-grain sea salt
2 gallon-size heavy-duty re-closable bags
Mix BBQ sauce and honey together. Let sit at least 10 minutes or almost indefinitely in the refrigerator. Set aside until ready to use.
Empty half of hot sauce into each of the re-closeable plastic bags. Divide chicken equally between the two bags. Seal bags. Turn chicken occasionally to make sure all surface areas are wet and covered with hot sauce. Marinate for 2 hours covered in the refrigerator or as long as overnight.
When ready to cook, pour marinade out of the bag and add olive oil. Re-seal bag and massage chicken to coat the wings. Repeat with second bag. Sprinkle with a pinch of salt. Place wings in the center of the cooking grate over indirect heat. Discard marinade. Close the lid to the grill and let grill for 40 minutes or until beginning to brown. Remove from grill, place in a clean bowl and pour the honey-sauce mixture on the wings, Toss the wings to coat well.
Place wings back on the grill for 15-20 more minutes or so to set the sticky glaze. Remove from grill, let rest for 5 minutes and enjoy!!
Note: If you find yourself in a place without a grill and want to make these, preheat your oven to 400˚F (if your oven runs hot, reduce the temperature to 375˚F) and place the wings on a sheet pan fitted with a rack. Roast the wings in the oven for 30 minutes, take them out, and toss with sauce place them back on the rack with a pair of tongs. Place the pan back in the oven and continue cooking for 20-25 more minutes or until glaze sets and cooked through.
Sassy Bourbon and Black Strap Molasses Barbecue Sauce
MAKES about 4 CUPS
1 28-ounce can crushed tomatoes
1 cup packed brown sugar
½ cup bourbon
½ cup ketchup
¼ cup apple cider vinegar
¼ cup black strap molasses
2 tablespoons red wine vinegar
¼ cup Worcestershire sauce
2 teaspoons chili powder
Freshly ground pepper
1 tablespoon unsweetened cocoa
1. In a large saucepan combine the tomatoes, sugar, bourbon, ketchup, vinegars, Worcestershire sauce, and molasses, stirring after each additional ingredient to combine. Add the chili powder and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
2. Let the sauce cool for about 10 minutes, or until it is warm but no longer “boiling” hot. Puree using an immersion or traditional blender. Taste and adjust the seasonings with about ½ teaspoon salt and pepper. Remember, not to over-season the sauce because everything you put it on will already have a layer of seasoning. Add the cocoa powder and mix well to combine.
3. Let the sauce sit for 5 minutes and stir again to make sure the cocoa powder is well distributed. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator. Brush it on meat 10-20 minutes before the cooking time is finished. If desired, serve extra on the side.
Very Berry Pizza
1/4 cup uncooked cornmeal, grits or polenta [for rolling dough]
1 4-inch ball of prepared dough, at room temperature
2 olive oil
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1 tablespoon of fig jam (you can pick your favorite jam)
2 tablespoons crystallized ginger, chopped finely
Zest of 1/2 lemon
1/2 pint blackberries, washed and dried
1/2 pint raspberries, washed and dried
1/2 pint strawberries, washed, dried and cut into slices
1/4 cup of your favorite honey
Optional toppings include:
Chocolate sauce made from melted chocolate chips
Gas grill: preheat to high
Charcoal grill: build fire
For the base: Mix ricotta cheese with vanilla, jam and lemon zest.
Sprinkle work surface with grits or polenta. Place dough directly in the middle of the work surface. Gently roll or stretch out dough into a 12-inch rectangle or circle, about 1/4-inch thick. Brush both sides generously oil and set aside. When ready to grill:
Gas grill: reduce heat to medium
Charcoal grill: move all of the gray-ashed briquettes to one side
Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the heat source—onto the cooking grate from back to front. Immediately close lid and grill for 3 minutes (no peeking!), check crust, and if necessary, continue grilling until the bottom of the crust is well marked and nicely browned.
Use tongs to transfer crust from grill to peel and close lid. Flip crust and grill until second side is well browned. (Since we are not melting cheese or warming any toppings, you do not need to switch to indirect heat). Remove crust from grill and immediately, spread it evenly with ricotta cheese spread.
Let your inner artist dictate how you arrange the blueberries, raspberries and strawberry slices overtop the pizza. Finish with a generous drizzle of honey and sprinkle lemon zest. Slice and serve immediately.
Use the vegetables that I have listed here as a guide line but feel free to substitute your favorite seasonal vegetables. I think of this as my excuse to grill up a Farmer’s Market Extravaganza!
Grilling Method: Combo/Medium Heat
1 fennel bulb, trimmed cut into ¼-inch slices
2 sweet potatoes, peeled and each cut into 8 long slices*
4 medium zucchini, each cut into long slices
2 small radicchio, cut into quarters
2 medium eggplants, cut into rounds
3 fennel bulbs, trimmed and quartered
1 pound asparagus, trimmed
3 small bunches green onions, trimmed
1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
1 red, orange, and yellow bell peppers
1 package Weber® Just Add Juice Lemon Pepper Marinade Mix (reminder – please let us know what ingredients are in this spice package because we’ll need to describe and display them – we can not have Weber packaging out on the table)
½ cup fresh lemon juice
4 lemons, cut into wedges
In a glass 9x13 casserole or re-closeable plastic bag, mix Weber® JustAddJuice Lemon Pepper Marinade and lemon juice. Add vegetables, cover and marinate for 30minutes-1 hour, turning occasionally. Note: I like to marinate in a re-closable plastic bag.
Remove vegetables from marinade and lightly coat cut vegetables with olive oil. Season lightly with salt.
One by one lay the vegetable slices and green onions on the cooking grate over Direct/Medium heat. (Do this in batches if necessary so the grill is not crowded.) Cook about 5 minutes. Turn the vegetables over. Cook 3 or 4 minutes longer. As soon as the vegetables are marked and tender, remove from grill and transfer to a platter or a sheet tray. The zucchini, radicchio, asparagus and green onions should be done first; the eggplant will take a little longer and the fennel and the sweet potatoes will need to be moved to indirect heat as soon as they are marked and will be the last to cook through.
As soon as the vegetables are placed on the platter, brush generously with the Champagne Vinaigrette. You will need to grill the vegetables in batches.
When all the other vegetables are done, place the tomatoes on the cooking grate to mark and warm through, about 2 minutes. Place onto the platter with the other vegetables. Brush with the vinaigrette. Let cool to room temperature. Just before serving decorate with lemon wedges and serve with extra Black Olive Vinaigrette on the side.
Champagne and Black Olive Vinaigrette
This vinaigrette is right out of Restaurant Tricks 101! It dresses up the simplest of foods with pizzazz. Black olive puree or “tapenade” can be found in a jar in the imported-food (French or Italian) section of the grocery store. You can use this same basic recipe and substitute pesto for a fresh, herby dressing for corn, tomatoes, pasta salad, or fish.
Makes 1 cup
1 heaping teaspoon strong Dijon mustard
¼ cup Champagne vinegar
2/3 cup extra-virgin olive oil
2 to 3 tablespoons black olive puree
Combine mustard and vinegar in a bowl or mason jar. Mix well. Slowly add in the oil and whisk until combined and emulsified. Add in the olive puree and mix together until well blended.
Season to taste with salt (although it probably won’t be needed, as several of the ingredients are naturally salty).
Use immediately, or store in the refrigerator in an airtight container for up to 5 days.