Monday, July 5, 2010

Honey-Glazed Chicken Drumsticks, Baked Beans, Baby Red Potato Salad


Honey-Glazed Chicken Drumsticks
adapted from Food and Wine, The Complete Book of Grilling

10 chicken drumsticks
2-1/4 teaspoons salt
2-1/2 teaspoons freshly ground pepper
2-1/4 teaspoons Chinese five-spice powder
4 garlic cloves, minced
1/4 cup chopped cilantro
3 Tablespoons Asian sesame oil
Vegetable oil, for the grill
6 Tablespoons honey

Make 3 crosswise slashes down to the bone on the meaty part of each drumstick and transfer to a large baking dish.  In a bowl, mix the salt, pepper, five-spice powder, garlic and cilantro.  Add the sesame oil; stir into a paste.  Rub the paste in the slashes in chicken and spread any remaining paste over the skin.  Cover and refrigerate for 2 hours.  Light a grill.  Lightly oil the grate.  Grill the chicken over a moderately hot fire, turning occasionally, for 35 minutes, or until cooked through.  Brush the chicken with the honey and grill until golden, about 1 minute per side.



Baked Beans

1 Large can of pork and beans, drained
1 yellow onion, diced
1 green bell pepper, diced
1/4 cup brown sugar
BBQ sauce to taste
1/2 pound lean ground beef, cooked and crumbled
14 slices pre-cooked bacon, diced
4 Tablespoons of Texas Pete
*Spiced up one end with 4 cayenne peppers

Mix and bake on 350 degrees until bubbly.



Baby Red Potato Salad
SkinnyTaste

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approximately 10 minutes.  Drain and let cool.  While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.  Mix well and let the flavors marinade while the potatoes cook.  Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste.  Serve room temperature or refrigerate until ready to serve.

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