BBQ’D Sweet and Sour Chicken

BBQ'd chicken

BBQ'D Sweet and Sour Chicken

  • Servings: 4-6
  • Difficulty: Easy
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Learning to cook for me has been a long but fascinating journey and I am happy to say that I am still learning which means that cooking still holds my interest and still has mysteries to figure out.

One of the mysteries it has taken me a while to figure out is how to BBQ chicken without burning the hell out of it and quite simply the solution to the “mystery” is to simply par boil the chicken to reduce the amount of grease the skin will produce thereby reducing the flair ups and the burnt chicken.

Here’s how we do this one.

Shopping list:

  • 4 Chicken legs
  • 4 Boneless Skinless Chicken Thighs
  • 1/2 cup Rice Vinegar
  • 3 tablespoons Soy sauce
  • 1/3 cup Honey
  • 1/4 cup Ketchup
  • 3 tablespoons Granulate Garlic

Putting it all together:

  1. Par boil the chicken legs in a large pot for 7 minutes.
  2. Remove the legs to a sheet pan and dispose of the water.
  3. Heat the BBQ to 400° and place the legs bone side down for 10 minutes then turn over for another 10.
  4. While the chicken is cooking mix all the other ingredients together in a sauce pan and bring to a boil. Reduce the heat and simmer for 6 minutes or until thickened.
  5. Brush the chicken with the sauce and turn over once the sauce has “glazed” the chicken and repeat.
  6. Remove and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………

                            Bon Appetit 

Sweet Potato Pie

Sweet potato pie

  • Servings: 2 nine inch pies
  • Difficulty: easy
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For this recipe I decided to go back to the beginning and make the very first thing I ever learned to bake —- the iconic and oh so good sweet potato pie!

Now when I first heard about this dessert some 20 something years ago I thought “man people were nuts”… I mean really…. potatoes in a dessert? Well I tell you the very first bite had me hooked and the only sad part is I don’t make it nearly enough.

As you can see in the photo (Note to self: Get a different camera) the pie is lacking the one element my family and friends missed and that is whipped cream but seeing as how it was Thanksgiving and I was in the middle of doing about 18 other things I was forgiven. Maybe the next time.

Here’s how we do this one.

Shopping list:

  • 4 Large sweet potatoes – peeled and diced
  • 1 1/4 cups white sugar
  • 3/4 stick of melted butter
  • 2 eggs
  • 1 teaspoon real vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4  teaspoon ground ginger
  • 1 cup whole milk
  • 2 nine inch ready to bake pie crusts

Putting it all together:

  1. Boil the sweet potatoes until fork tender
  2. When cooled place the potatoes in a large mixing bowl
  3. Add the remaining ingredients except the milk
  4. Using a hand blender mix all the ingredients until smooth
  5. Add the milk and mix until incorporated
  6. Pour equal amounts of the sweet potato mix in the pie crusts
  7. Place in a 350 degree convection oven and bake for approximately 20 minutes or until a toothpick comes out of the middle clean
  8. Let cool and dig in

So there you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                              Bon Appetit

 

Margherita Penne with sweet Chorizo

  • Servings: ”4-6″
  • Difficulty: ”easy”
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Margherita Penne with sweet Chorizo

I was watching Beat Bobby Flay on the Food Network earlier in the week and the phrase “signature dish” kept getting bandied about and this got me started thinking about my signature dish and how, being somewhat eclectic, I don’t really have one so I guess I will continue to change and warp recipes until such time that I come across one that is me.

This particular recipe comes to us courtesy of our annual Milk Calendar where the recipes contain Canadian dairy products but, as usual, I have twisted it a bit by adding some things and subtracting others until it is one that suits me much to the chagrin of my lovely wife who looked at me and stated “… you simply can’t use 100% of someone else’s recipe can you”…. and you know she’s right.

Here’s how we do this one….

Shopping List:

  • 12 ounces Penne pasta
  • 2 tbsp butter
  • 2 tsp Canola oil
  • 4 cloves garlic, minced
  • 1 1/2 – 2 tsp dried thyme
  • 1/4 tsp red chili flakes (optional)
  • 1/2 tsp salt
  • 3 tbsp all purpose flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 8-10 ounces of diced Sweet Chorizo
  • 2 cups cherry tomatoes— cut in half
  • 1/2 cup grated Canadian Parmesan
  • 12 1 inch mini Canadian Bocconcini (or any other kind you like)
  • 1/2 cup fresh Basil leaves- chiffonade
  • Romano and Parsley for dusting

Putting it all together:

  1.  In a large pot of salted water cook the pasta until al dente
  2. In a second large pot heat the Canola oil and saute the Chorizo for about three minutes then remove from pot
  3. Melt the butter over medium heat and add the garlic,thyme,salt and chili flakes if using them and cook for a minute
  4. Sprinkle in the flour and whisk for about one minute
  5. Gradually whisk in the milk
  6. Bring to a boil and reduce heat and whisk for between 3 and 5 minutes or until smooth
  7. Add the heavy cream and whisk until it starts to thicken
  8. Stir in the tomatoes, Chorizo and Parmesan
  9. Drain the pasta and return it to the pot
  10. Pour in the sauce and toss, stirring for about two minutes over medium heat ensuring pasta is coated
  11. Stir in the Bocconcini and basil
  12. Serve with a dusting of Romano and parsley

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                  Bon Appetit