Saturday, July 3, 2010

Pool Party Eats Saturday-Triple Taste Temptations

I'm posting 3 recipes here to close the week out. I found these through my email subscriptions and added them to my cookout menu for the summer. These sound so delicious, I really can't wait to try them! (and I really need to start writing down my own marinades and stuff too).

Grilled Chicken with Watermelon Glaze
(as found on BHG)

1 12 oz. jar apple jelly 
1 small watermelon 
1 small lime 
2 tsp red chili flakes 
1 tsp jalapeno hot sauce 
pinch of salt
1  whole chicken or 3-1/2 lbs. meaty chicken pieces 
1/2  tsp. kosher salt
Snipped fresh herbs (optional) 

1. Prepare Watermelon Glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; blend until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
In small saucepan melt 1, 12-oz. jar apple jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, the juice and zest of one small lime. Add 2 tsp. red chile flakes, 1 tsp. jalapeƱo hot sauce, and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days. 
2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it (see "butterflying chicken," below). Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book, and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
3. Prepare grill for indirect grilling (see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze 2 more times.
5. Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs. Makes 6 servings.

Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
Indirect Grilling:This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.
Cowboy Steak and Whiskey Butter
(as found on BHG)

1  Tbsp. New Mexican chile powder or chile powder
1  Tbsp. chipotle chile powder
1/2  Tbsp. smoked paprika
1/2  Tbsp. white pepper
1  tsp. freshly ground black pepper
1  Tbsp. Sugar-in-the-Raw
2  1-inch-thick bone-in ribeye steaks, (about 1 lb. each)
2  slices Whiskey Butter
  Whiskey Butter
2  sticks unsalted butter, softened
2  shallots minced, soaked in whiskey (Elizabeth prefers Jack Daniel's)
3  tsp. minced parsley
1/2  tsp. Dijon mustard
1/2  tsp. Worcestershire sauce
3  tsp. Jack Daniel's
1/2  tsp. sea salt or salt
  White pepper to taste

1. For rub, in bowl combine chile powders, paprika, peppers, and sugar.*
2. Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 Tbsp. of rub and a little salt on steaks; pat in with fingers.
3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
4. Top hot steaks with Whiskey Butter. To serve, slice steaks. Makes 4 servings.

Whiskey Butter: Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
*Store rub, covered, up to 3 months.

Direct Grilling: For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
Sweet Restaurant Slaw
(as found on All Recipes) 

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
1. Combine the coleslaw mix and onion in a large bowl. 
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. 
Have a happy 4th everyone, stay safe, and please maintain grill safety at all times. 
How did your cookout go? What was your favorite dish?

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