Do you supersize your thunder thighs at the drive up?

[koalabear]

Tipsy Grilled Chicken with Bourbon Maple Glaze

An easy recipe that will impress dinner guests because the chicken grills up so juicy and delicious.

For the glaze:

1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon Dijon country-style mustard

1 roaster chicken, 6 to 7 pounds
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon cracked black pepper


To make the glaze: In a small bowl, combine all glaze ingredients. Set aside.

Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthwise along one side of backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken; skewers should run perpendicular to thigh bones, through the breasts, and through the middle of the large wing joints.

Combine oil, garlic, salt, and pepper; brush evenly on both sides of chicken. Place chicken, skin side up, in center of cooking grate. Grill 1-1/2 to 1-3/4 hours or until meat thermometer inserted into center of thigh meat (but not touching bone) reaches 180°F/82°C (170°F/77°C for breast) or until juices run clear and skin is well-browned, brushing occasionally with glaze during last 20 minutes. Let stand 10 minutes before carving.

Makes 6 servings.

 

[koalabear]

I didn't know she'd agreed ... but I'm game to help her out.

she gets shy when you mention sex....strange for such a vert......

 

[koalabear]

Thai Cilantro Chicken

The dark meat and dark green herbs and fruit in this dish will conspire to capture your heart…or at least your taste buds.

For the marinade:

1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup finely sliced green onions
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon hot bean paste
1/2 teaspoon salt

6 whole chicken legs (drumsticks with thigh attached)
Vegetable oil for brushing chicken


Combine all marinade ingredients. Place chicken legs in a resealable plastic bag set in a shallow dish. Pour marinade mixture over chicken legs; close bag. Marinate in refrigerator 2 to 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken legs with oil. Place chicken in center of cooking grate. Grill 30 minutes or until juices run clear, turning once halfway through grilling time.

Makes 6 servings.

 

[koalabear]

Greek Garlic Chicken

From: Weber's Big Book of Grilling

A tapenade is a thick paste typically made from olives, anchovies, capers, garlic, lemon juice, olive oil, and seasonings. Here it adds deep flavor to the chicken. Look for it in stores with a good olive selection.

For the marinade:

1/2 cup finely chopped fresh Italian parsley
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces


To make the marinade: In a medium bowl whisk together the marinade ingredients.

Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.

Grill the chicken, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 180°F in the thickest part of the thighs and 170°F in the breasts. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Baste with the marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm.

Makes 4 servings.

 

[koalabear]

Brined Whole Turkey Breast


For the brine:

2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick

1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted


To prepare the brine: In a large, 8-quart stockpot, dissolve the salt in 2 cups of very hot water. Add the rest of the brine ingredients and stir to combine. Cool to room temperature.

Rinse the turkey breast under cold water, drain, and place the turkey in the brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and refrigerate 12 hours or overnight.

Remove the turkey breast from the pot and discard the brine. Pat turkey dry with paper towels.

Place the turkey, skin side up, in a roasting pan set in a disposable aluminum pan. Brush the skin with the melted butter. Grill over Indirect Medium heat until the skin is golden and the internal temperature reaches 170° F, about 1-1/2 hours. Transfer the turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices.

Makes 6 servings.

 

[Gypsybyrd]

she gets shy when you mention sex....strange for such a vert......

LOL ... true.

Speaking of verts ... where's your AV?

 

[koalabear]

Mashed Sweet Potatoes with Grilled Onions

From: Weber's Big Book of Grilling

How sweet it is! This easy recipe uses the grill to reinvent a traditional holiday side dish. Choose similar-sized potatoes for even cooking. Note: The sweet potatoes are grilled over Indirect Medium heat and the onion slices over Direct Medium heat.



4 pounds sweet potatoes, scrubbed

1 large yellow onion, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

3/4 cup unsalted butter, softened


Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.

When cool enough to handle, cut the potatoes in half lengthwise. Remove and discard the skins. Place the potatoes in a medium bowl and cover with aluminum foil.

Brush or spray the onion slices with olive oil and season with salt and pepper. Grill over Direct Medium heat for 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool, then cut into 1/4-inch dice.

Using a heavy-duty mixer or potato masher, mash the potatoes with the butter until smooth. Add the diced onions and mix well. Season with more salt and pepper, if desired.

Serve warm.

Makes 8 to 10 servings.

 

[koalabear]

Papaya Slaw

Blend a cool, sweet tropical fruit with the fire of red chiles and what do you get? A side dish you can’t stop devouring. We warned you!



1 to 2 tablespoons lime juice
2 teaspoons hot bean paste
1 teaspoon sugar
1/2 teaspoon salt
2 papayas, peeled and julienned
1 red finger chile pepper, seeded, veined, and finely chopped
1 tablespoon chopped cilantro
1 clove garlic, minced


In a medium bowl combine lime juice, bean paste, sugar, and salt; mix well. Add papaya, chile pepper, cilantro, and garlic; toss to combine. Cover and refrigerate for 2 to 4 hours. Serve cold.

Makes 4 servings.

 

[Gypsybyrd]

Sweet potatoes

Have you seen yellow sweet potatoes? I know there is a difference between yams & sweet potatoes but the grocery stores sell orange sweet potatoes and orange yams. I can't find the yellow sweet potatoes - and they are yummy.

 

[koalabear]

LOL ... true.

Speaking of verts ... where's your AV?

ggeeeesh can't even let my meat rest........I'll put it back up.....

 

[Gypsybyrd]

ggeeeesh can't even let my meat rest........I'll put it back up.....

Just checking ... making sure you're not hiding ... like me

 

[koalabear]

Have you seen yellow sweet potatoes? I know there is a difference between yams & sweet potatoes but the grocery stores sell orange sweet potatoes and orange yams. I can't find the yellow sweet potatoes - and they are yummy.

never have seen yellow....must be a hybrid of foreign....lol

 

[Gypsybyrd]

never have seen yellow....must be a hybrid of foreign....lol

Was in Cali that I had them ... *that* explains everything huh?

 

[koalabear]

Roasted Red Peppers

Grill-roasted peppers are great for use in numerous recipes, atop grilled chicken breasts, or on their own drizzled with olive oil and sprinkled with balsamic vinegar and salt.



2 medium sweet red or green peppers, rinsed


Place whole peppers in center of cooking grate. Grill peppers, turning every 5 minutes, until charred evenly on all sides. Remove peppers from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off skins. Remove peppers from bag; peel away charred skins. Cut off tops and remove seeds. Slice, chop, or use as needed.

Makes 4 servings.

 

[Gypsybyrd]

...............................................................
Aaaaaaaaahhhhhhh ... que muy bueno!! AV
...............................................................

 

[koalabear]

Smashed Sweet Potatoes with Maple-Glazed Walnuts

Long, narrow sweet potatoes will cook faster than round, thick ones, so check them for doneness the last time you turn them. These maple-glazed walnuts are so addictive you may want to make extra to serve as a snack.



4 large sweet potatoes

1/2 cup walnut halves
6 tablespoons maple syrup, divided

3 tablespoons butter, melted
Kosher salt


Grill the sweet potatoes over Indirect Medium heat until tender when pierced with a fork, about 1 hour, turning 3 or 4 times. Remove from grill. Let cool and peel.

In a medium skillet toast the walnuts over medium heat until golden. Drizzle 3 tablespoons of the maple syrup over the walnuts. Reduce heat to low and stir constantly until walnuts are glazed and there is no maple syrup left in bottom of the skillet, about 3 minutes. Transfer the glazed walnuts to a plate to cool.

In a mixing bowl, place sweet potatoes, the remaining 3 tablespoons of maple syrup, and butter. Mash with a potato masher or hand mixer to combine. Season with salt to taste. Transfer to a serving bowl and top with the glazed walnuts.

Makes 4 to 6 servings.

 

[koalabear]

Thai Cucumber Salad

Hot and cool, crisp and saucy, this side dish captures the intrigue of Thai cuisine.



1/4 cup white vinegar
3 tablespoons lime juice
1 red finger chile pepper, seeded, veined, and finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/4 cup diced onion
1 medium cucumber, peeled and diced


In a small saucepan combine vinegar, lime juice, chile pepper, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Add onion; simmer 30 seconds. Cool slightly.

Place cucumber pieces in a medium bowl. Pour cooled marinade over cucumber pieces. Marinate in refrigerator for 1 hour. Serve cold.

Makes 4 servings.

 

[koalabear]

Aaaaaaaaahhhhhhh ... que muy bueno!! AV

.....lower please......

 

[koalabear]

Stuffed Grilled Onions

Serve with plenty of fresh crusty bread to sop up the savory juices.



6 large Spanish onions (about 8 ounces each)
2 cups bread cubes, two days old (about 4 slices)
2/3 cup chicken broth
1/4 pound fresh Italian sausage


To prepare onions for stuffing, leave outer skin on onions and rinse. Trim root end off onions to make a flat bottom. Cut tops off; reserve. Hollow centers of onions, leaving two or three outer layers intact; save centers for another use.

In a medium mixing bowl, soak bread cubes in chicken broth, turning to coat. When broth is completely absorbed, add sausage. Toss gently to mix well. Fill onions with equal amounts of sausage mixture. Place tops on onions. Place each onion upright in center of a piece of heavy-duty aluminum foil; bring up edges and seal, leaving a little space for expansion of steam.

Place foil onion packets upright in center of cooking grate; cook 2 hours or until very tender. Remove onions from foil and remove outer-most skin. Reserve cooking juices and serve stuffed onions with juices.

Makes 6 servings.

 

[koalabear]

Three-Potato Grill

Forget the run-of-the-mill baked potato—mix it up!



2 medium Idaho potatoes, scrubbed, cut lengthwise in half
2 medium Yukon Gold potatoes, scrubbed, cut lengthwise in half
2 medium sweet potatoes, scrubbed, cut lengthwise in half
1 tablespoon olive oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground black pepper


Lightly brush potatoes with oil. Grill the potatoes, cut side down, over Indirect Medium heat until tender, 28 to 30 minutes, turning once.

In a small bowl, combine seasoned salt, garlic powder, and pepper; sprinkle evenly over potatoes.

Makes 6 servings.

 

[koalabear]

Warm Beet and Onion Salad

From: Weber's Big Book of Grilling

The grill intensifies the sweetness and flavor of beets for a result you just can’t get from a can. If the beet tops are tender and unblemished, use them as part of the greens in the salad. Otherwise, use three romaine hearts. If you can’t find golden beets, all red beets will do. Great served as a light lunch or a first course to a special dinner.



2 medium golden beets with leafy tops, about 2-1/2 inches in diameter each
2 medium red beets with leafy tops, about 2-1/2 inches in diameter each
Extra-virgin olive oil

For the dressing:

1 medium orange
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely sliced fresh basil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper

1 large red onion, cut into four 1/2-inch slices
2 hearts romaine lettuce


Trim the leafy tops from the beets, leaving about 1/2 inch attached; reserve the tops. Leave the root ends intact. Scrub the beets under cold water. Lightly spray or brush with olive oil. Grill over Indirect Medium heat until tender when pierced with the tip of a knife, 1 to 1-1/2 hours depending on size, turning once halfway through grilling time. Remove from the grill and allow to stand until cool enough to handle. Trim the ends from the beets and discard. Rub off the skins. Cut the beets into 1/4 to 1/2-inch slices and place the red beets and the golden beets in separate bowls (to keep the red beets from dying the golden beets red).

To make the dressing: Wash the dry the orange. With a zester, scrape off 1 tablespoon of zest. Alternatively, use a vegetable peeler to remove enough strips of zest to total 1 tablespoon when finely chopped. Reserve the zest.

Cut the remaining skin and white pith from the orange and, working over a separate medium bowl, separate the orange into sections, letting the sections and any juice fall into the bowl. Add the reserved zest and the remaining dressing ingredients to the orange sections, including pepper to taste. Gently stir to combine.

Lightly brush the onion slices with some of the dressing and grill over Direct Medium heat until tender, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to cool slightly, then separate into rings.

Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place with the romaine lettuce in a large bowl. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.

Makes 4 servings.

 

[Gypsybyrd]

.....lower please......

...............................................................
Aaaaaaaaahhhhhhh ... que muy bueno!! AV
...............................................................

 

[koalabear]

...............................................................
Aaaaaaaaahhhhhhh ... que muy bueno!! AV
...............................................................

*better check her green card*

 

[koalabear]

Anzac Biscuits

Try these tasty cookies at home or on your next camping trip.



1 cup quick-cooking oats, uncooked
1 cup coconut
1 cup self-rising flour
1 cup sugar
1/4 cup butter, melted
1/4 cup very hot water
1 tablespoon dark corn syrup
1 teaspoon baking soda


In a large bowl combine oats, coconut, flour, and sugar.

In a small saucepan combine butter, water, corn syrup, and baking soda; bring to a boil. Remove from heat and mix with dry ingredients. Mixture will be crumbly.

Form mixture into 1-inch balls, adding more water if necessary. Place onto a greased baking sheet. Place baking sheet in center of cooking grate and cook 10 to 12 minutes. Cool slightly on the sheet and remove.

Makes 6 servings.

 

[koalabear]

Fresh Figs with Honey Sauce

There are many varieties of fresh figs. Mission figs are small and black. The large Brown Turkey figs are green with a purple blush. Calimyrna are large and yellow-green, related to the similar Smyrna. Kadota are also yellow-green but smaller. All are luscious, with a soft, sweet center.



1/2 cup honey
3 tablespoons fresh lemon juice

1 pint fresh figs (about 8 to 12), stems trimmed, halved lengthwise


In a small saucepan combine the honey and lemon juice and stir until blended.

Lightly brush the cut sides of the figs with some of the honey mixture. Leave the remaining honey mixture in the pan. Grill figs, cut-side-down, over Direct High heat until golden, 2 to 3 minutes, turning once halfway through grilling time. Use a spatula to lift figs from the grate and transfer to a plate to cool slightly. If the figs are large, cut them into 1/2-inch wedges.

Add the figs to the remaining honey mixture in the saucepan. Heat gently over low heat. Serve over ice cream, yogurt, or angel food cake.

Makes 6 to 8 servings.