A Classic Chicken Kebab

I checked out a few cookbooks from the library looking for inspiration and landed on this recipe from the Cooks Illustrated Meat book.  It seemed too easy and yet perfect.  Pairing boneless, skinless chicken thighs with a spice blend, homemade barbecue sauce and a bacon paste to keep the meat moist. I was intrigued, bacon paste, how does one come up with this idea?   I will tell you;  I made this recipe twice, once to practice before my show and once when we shot the segment and it's perfection.  I didn't change a thing originally however I will add pineapple and red onion chunks to the kebabs next time I make this.  I would also serve with jasmine rice on the side.  In a pinch I would just cut the bacon in 1 in pieces and thread on the kebabs between the chicken pieces.  Also, I love chicken thighs in the recipe but they do require a lot of work to cut the fat off.  Try boneless breasts if you prefer....they are leaner and quicker and the bacon will keep them from drying out.  

As always, you can watch the 3 minute video or click to print the recipe, 
or watch and read the recipe! 

Follow along below or click here to print

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Tailgating Tidbits 

Barbecued Chicken Kebabs

Recipe courtesy of Cooks Illustrated Meat book, 

page 421

c/o Celeste Podojil 

Sauce:

1/2 cup Ketchup

1/4 cup Molasses 

2 Tablespoons Grated Onion (use box grater) 

2 Tablespoons Worcestershire 

2 Tablespoons Dijon mustard 

2 Tablespoons Cider vinegar 

1 Tablespoon Packed Light Brown Sugar 

Chicken: 

2 Tablespoons Paprika 

4 teaspoons turbinado sugar 

2 teaspoons kosher salt 

2 teaspoons smoked paprika 

2 slices bacon, cut into 1/2 pieces 

2 pounds boneless skinless thighs or breasts cut into 1 in cubes 

For the Sauce: 

Bring all ingredients to simmer in small saucepan over medium heat and cook, 

stirring occasionally, until reduced to about 1 cup. This will take about 5-7 minutes. 

Transfer 1/2 cup sauce to small bowl and set remaining sauce aside for serving. 

 

For the Chicken: 

Combine paprika, sugar, salt and smoked paprika in large bowl.  Process bacon in food processor until smooth paste forms, 30-45 seconds, scraping down sides of bowl as needed.  Add bacon paste and chicken to spice mixture and mix with hands until chicken is completely coated.  Cover with plastic wrap and refrigerate for 1 hour.  Thread chicken tightly onto four 12-inch metal skewers.  

Preheat charcoal or gas grill 10 minutes, oil grates 

Place kebabs on hottest part of grill and grill 2-3 minutes, turn and cook until browned and slightly charred.  Brush top surface of skewers with 1/4 cup sauce, flip and cook until sauce is sizzling and browning in spots, about 1 minute. Brush second side with remaining 1/4 of sauce, flip and continue to cook 1 minute until sizzling and browning.  

Remove from heat, transfer to platter, tent with foil and let rest 5 to 10 minutes.  Serve with reserved sauce. 

Nothing but a chicken wing

Growing up in South Florida there was a great wing place my good friend, Tara, and I used to frequent at least once a month.  I like to think we had pretty distinguished pallets at a young age because Chez Porkys was very sophisticated for a couple of high school kids!  We always split our wings and ordered them over rice with a side of curly fries (in high school, calories don't count), our favorite sauces were Asian, Lemon Garlic and Butter and the sweetest most delicious Raspberry wings I have ever tasted.   Living in Atlanta I miss Tara and I miss Chez Porkys...I also miss eating curly fries without thinking about how I shouldn't be eating curly fries, ugh.

This recipe pays tribute to my high school days....I give you grilled coconut curry wings with fresh cilantro!  They make great wings on game day!!!  You can also try boneless skinless breasts (dredge in flour first) sauté in a little olive oil and serve with the sauce over jasmine rice.

Yellow Curry Coconut Chicken Wings

Ingredients:

2 pounds of chicken wings 
    and/or drumettes 2 T olive oil

Pinch red pepper flakes

Zest and juice of one lime

Small Red Thai Chilies 
  (as many or few as you want)

2 T curry powder
1 can coconut milk

1 T soy sauce

1 T brown sugar

3 T chopped fresh cilantro

salt and pepper

Make marinade first

In a small sauce pan heat olive oil, red pepper flakes and curry powder over medium heat for 1-2 minutes (do not let burn). 

Add your whole chilis (just slice them open)

Add coconut milk and rest of the ingredients except cilantro

Bring to a simmer over med high heat, stirring constantly.

Taste sauce and adjust seasoning accordingly.

In last minute add cilantro

Take off heat and cool.

Store in a mason jar or air tight container.

Note….you will need to allow to come to room temperature if putting in fridge prior to making wings. 

Grill wings for about 15 minutes on each side, turn often.

Remove wings from grill and place in large storage container with a tight fitting lid. 

Pour yellow curry sauce over wings, cover, shake until coated.

Place on serving dish and sprinkle with fresh chopped cilantro.

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Burrata for Life...Seriously

I have yet to meet someone who doesn't love fresh mozzarella....now, imagine your favorite mozzeralla has a much prettier, sexier, funnier, all around better cousin and her name is Burrata.  I don't know where burrata has been all my life but I've fallen in love.  Burrata is fresh mozzarella stuffed with more mozzarella and cream.  It is like eating a cloud of cheese.  It is perfect and it is now my life.  Ok, back to the recipe.  If you can combine summer and Atlanta, GA into a dish, here it is.  Grilled peaches, grilled bread, a few tomatoes, a light vinaigrette, one large bowl for tossing, sweet burrata and local GA honey, yes please!!!!

As always, you can watch the 3 minute video (I forgot the olive oil in the vinaigrette b/c I was sidetracked by my love of burrata) or click to print the recipe, or watch and read the recipe!

Follow along below or Click Here To Print

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Tailgating Tidbits Grilled Peach Panzanella 

With Creamy Burrata

Recipe courtesy of Celeste

Ingredients:

3 peaches, sliced in half, pit removed 

½ loaf good bread:  sourdough, roasted garlic, etc. 

2 Balls of Burrata

1/2 small red onion, sliced thinly 

1 cup cherry tomatoes, sliced in half  

Handful of basil leaves, torn or sliced 

Olive oil 

2 Tablespoons White Balsamic vinegar 

2 Tablespoons Dijon mustard 

2 Tablespoons honey

Salt

Pepper 

Herbs de Provence 

Directions: 

In a large bowl toss bread (cut in think slices) in about 

1/4 cup olive oil and a pinch of salt and pepper 

Add to grill, indirect heat 

In same bowl, add peach halves and coat in a little more olive oil, 

salt and pepper (use less oil since still some in bowl)  

Add to grill, indirect heat 

In same bowl, add Dijon, white balsamic, 1 teaspoon each, salt, pepper 

and Herbs de Provence with about 1/4 cup olive oil. 

Wisk until combined (taste and adjust seasoning, vinegar, etc) 

  

 

                                                                                                 

Add tomatoes and red onions to bowl, toss to coat 

Remove peaches from grill once they are soft with grill marks

Cut into bite size pieces and add to bowl, toss to coat 

Remove grilled bread, cut into bit size pieces, add to bowl, toss, add basil, toss to coat

Place panzanella on serving place or large bowl

Add sliced burrata and drizzle with honey (about 2 Tablespoons)