Ok Please remember that my good camera has been Filming in Klamath Falls Oregon the past two week. (More on that story in a bit) The camera I have here now, although is a nice one, it is just a Point and Shoot and I can’t really get the look I want. So in short this photo of my Chicken Legs and Veggie Fries does not look that Ooh La La, take my word for it they are Tres Magnifique!!
Now as for the afore mentioned filming project, my Husband Steve is starting a Webisode TV show about Micro Brews and Craft Brewing. His project is called American Brewed and as soon as it is ready to go I will let you all know!
Now on to the recipe!
For the rub for the Chicken Legs
1 tsp of each: coriander, white pepper, black pepper, salt, cumin, smoked spanish paprika
2 tbs of chili powder
dash of cloves and a dash of red pepper flakes
For the BBQ Sauce
1/2 cup cider vinegar
1/3 cup prepared mustard(yellow)
1/4 cup sugar
1 tbs chili powder
1/2 tsp white pepper
1/2 tsp black pepper
dash red pepper flakes
1-2 tbs butter
1/4 tsp soy sauce
Now you have to know that I grew up in Memphis, TN and that I like my sauce thin and sweet and “if it aint pig in aint Q” (I don’t talk like that I was born in Chicago, IL but it is a funny and a TRUE saying) so to my BBQ purist friends I am SORRY about the Mustard!!!! I have to confess I like North Carolina BBQ sauce also…….
Combine all the rub ingredients in a mixing bowl and coat chicken legs completely
Set Chicken aside, and make the Sauce by combining all the ingredients except the butter and soy sauce in a sauce pan over medium heat. Bring to a boil and reduce to a simmer for 10 min. Remove from heat and stir in butter and soy sauce.
The butter will add a richness and give it a little body. Chill until ready to use it can be kept for up to two weeks in an air tight container. This will make aprox 1 1/2 cups.
Rub a little oil on the drumsticks and grill on direct medium high heat. Baste the legs halfway through grilling with the Sauce. Don’t put the sauce on right away or it will burn. Grill them with just the rub first to lock in that rub’s flavor.
When juices run clear the legs are done. Baste with the sauce once more before serving and make sure that you have the sauce on the table because everyone will want some more!
Enjoy these with the Veggie Fries (Post on Wednesday, you will just have to come back and check them out!)
These burgers are stuffed full of great Greek flavor that they are fit for the Greek God Zeus Himself!!! I made these on a whim and holey moley they were good! (Says the non red meat eater) So please make these, enjoy them, and pass them along!
1 pound leanest ground beef
1/2 cup feta cheese
1 garlic clove thinly sliced
salt and pepper to taste
1 tsp ground rosemary
1 tomato diced
green olives for garnish
In a mixing bowl mix beef, cheese, garlic, salt and pepper, and rosemary. Form into patties and grill on medium heat 8 min each side. Only flip once to keep the patties together. Butter and lightly grill your buns. I always do this as I just love the way it tastes! Spread a little or a lot of the the spinach dip on the grilled buns, place burger, and garnish with the olives and diced tomatoes.
Too Good to describe! You just need to make these for yourself!
I know, I know….. I keep saying I am not a big red meat eater and then I post two red meat recipes back to back! Steve has been on vacation this week and both boys have been with us all week; so I am a little out numbered…… Now mind you Steve has been on vacation, I have not. So I am still working full time, running to soccer practice everyday, keeping up with housework (not so much), and still trying to devote some time to the Blog. Needless to say I needed a little extra iron in my blood this week. So here is my recipe for probably one of the tastiest burgers and super easy you will ever try!
1 pound of leanest ground beef
1package dry onion soup mix
2 tbs Worcestershire sauce
fresh ground pepper
1 sweet onion sliced in 1/2″ thick slices
sliced blue cheese ( if you can’t find sliced you can use crumbled)
4 Kaiser rolls
Mix soup mix and Worcestershire sacuse with the ground beef and form into 4 patties grind fresh cracked pepper on both sides of burgers.
Grill burgers and onion slices over medium high direct heat for 6 to 7 minutes each side till meat is done to medium rare to medium doneness. If you push on the pad of your thumb the resistance you feel should match the resistance when you push on the burger, for a touch test. Only flip the meat once and do not press down while the meat is cooking. You don’t want to push all the flavor out…… place a slice of blue cheese on each burger and let melt.
Butter both insides of the buns and place just off the heat to get a nice toast on them.
Serve the grilled buns, burgers, and onions with sliced tomatoes, arugula and a dab of Dijon mustard. You will think that you are in a Gastro Pub in NYC!
This was the Vegetarian dish that made my red meat crazed husband say these exact words,”I could give up meat if all veggie dishes taste like this. You have outdone yourself babe!” A compliment like this is better than receiving a Micheline Star!
1/4 cup olive oil
2 garlic cloves coarsely chopped
salt and pepper
1 red bell pepper
1 yellow bell pepper
1 bunch baby spinach washed drained and pat dried
1 cucumber sliced
2 tomatoes quartered
for the dressing
1/4 cup olive oil
1 large shallot or 1/8 red onion minced. (on this occasion I did not have a shallot so I used the red onion)
1 tbs champagne vinegar
1 tbs balsamic vinegar
1 tbs Dijon mustard
salt and pepper
12 kalmata olives chopped
1/8 c sliced pepperoncini’s chopped
Peel the eggplant and cut into 1/2″ slices. Place on paper towels and sprinkle a little salt on both sides. This will remove moisture and any bitter taste. Let sit for 30 min. Flip half way through.
To make grilling the peppers easier, slice off the top and make one slice down the middle. Open like a book and remove the seeds and veins.
In a mixing bowl whisk 1/4 cup olive oil, chopped garlic, pinch of salt and dash of pepper. Add eggplant and peppers and toss till coated. Grill on low heat with cover closed approx 5-7 minuets each side. Watch to make sure eggplant does not burn. Remove from grill and let cool to room temperature.
To make the dressing whisk together the remaining 1/4 cup olive oil, shallot/red onion, both vinegars,Dijon mustard, olives, pepperoncini, and salt and pepper,(1 tsp each). Slice the cooled eggplant and peppers. On a large serving platter plate up the spinach and add a dash of each salt and pepper. Layer the sliced grilled veggies across the top. Arrange the sliced cucumbers and quarterd tomatoes around the edge of the platter. Pour dressing evenly over entire salad!
A perfect Summer Vegetarian (even vegan) meal!!!!
There comes a point when my blood thirsty carnivore boys say they want red meat or there will be mutiny! So I capitulate and give in to the demands. I do so with a very lean cut of meat and cook it quick and hot on the grill for great flavor and fast and healthy Chimichuri sauce top it off.
2 lean cuts of Flank steak
3 whole garlic cloves
1 bunch of fresh parsley
1/3 cup olive oil
salt and pepper and onion and garlic powder
Season the meat with salt and pepper and both garlic and onion powders.
In a food processor put in parsley, garlic cloves and salt and pepper to taste. (Aprox 1 tsp of each) Pulse while drizzling in olive oil.
Pulse until all ingredients are combined and make a paste like consistency.
Grill steak, on grill or use a grill pan, on medium high heat for 4 minutes each side. This will bring the meat to medium rare. All meat should be cook to medium rare for the best flavor. If you cook the steak any longer it will lose all it’s flavor. Let the meat rest 5 minutes and then cut on the diagonal.
Plate on a serving platter and spread the chimichuri sauce on top. This is a great fresh approach to grilling out. Quick, tasty and lighter than a heavy steak.