While on vacation in northern California, we drove from Santa Clara (just outside of San Francisco, in Silicon Valley) to Mammoth Lakes, which is in the eastern Sierra Mountains. This route took us straight through the San Joaquin valley. This valley is saturated with orchards - grove upon grove of peaches, plums, olives, and almonds, to name a few. Where there are orchards, there are farm stands. However, in order to have prolific orchards, one also must have persistent heat. I'm not talking about the kind of warm summer day that urges you to take a walk to the park or have a picnic in the backyard. Nope. I'm talking about scorching, floating-down-the River Hades kind of heat. It was 113 degrees F when we passed through. Anybody that knows me well knows that I wilt in heat over 90 degrees F. I was always the kid that came back from gym class with bright red cheeks that didn't subside for at least an hour. However, my love of fresh fruits and veggies trumped the heat and I actually agreed to get out of the car to visit the farm stands.We picked up a bag of the sweetest summer corn, along with a bushel of large, juicy plums, and an incredible cherry pie. It was well worth the sacrifice!
Season well with kosher salt and freshly ground black pepper.
Place the chicken on the grill and cook for about 20 minutes, turning occasionally, until the chicken is browned and cooked through.
While the chicken is grilling, prepare the plum sauce.
Melt 2 tbsp butter in a medium saucepan over moderately low heat. Seed and mince half of a jalapeno pepper. Add the pepper and 1/4 cup minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes.
Cut 2 medium-sized plums (about 4 oz) each into 1/2-inch pieces and add it to the onion mixture.
Cook until the plums are soft and broken down. Add 1/4 cup mango fruit spread and 1 tsp Dijon mustard.
Cook on high heat until the mango spread melts.
Carefully pour the mixture into a food processor or blender.
Puree until the mixture is smooth.
Baste the chicken drumsticks with the plum puree.
Cook until the sauce is caramelized, about 5 minutes. Serve the chicken with the extra sauce.
Grilled Chicken with Plum-Jalapeno Sauce
While the chicken is grilling, prepare the plum sauce.
Melt 2 tbsp butter in a medium saucepan over moderately low heat. Add the jalapeno pepper and minced red onion to the saucepan and cook until the onion and pepper are soft, about 5 minutes. Add the chopped plums to the onion mixture. Cook until the plums are soft and broken down. Add the mango fruit spread and Dijon mustard. Cook on high heat until the mango spread melts. Carefully pour the mixture into a food processor or blender and puree until smooth.
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Related Videos :below I show related videos and not so related to this article.
These grilled Chicken Legs, hot or sweet, are the way we like to eat 'em. With these few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.
Chef Jason Hill of http://www.CookingSessions.com shows you make a delicious and easy BBQ chicken recipe in this episode of "Chef Tips."
After visiting the North Shore's roadside huli huli chicken stands, Jason heads home to the chicken to share his version of Hawaiian BBQ chicken.
First, prepare your BBQ chicken marinade the day before you plan to grill.
Though you can prepare this as a BBQ rotisserie chicken, the results are more flavorful when you cut chicken into pieces.
This recipe for BBQ chicken uses a flavorful marinade that includes brown sugar, honey, pineapple juice, sesame oil, fresh grated ginger and crushed garlic.
When cooking BBQ chicken, consider using a smoker box. For authentic Hawaiian BBQ, use kiawe wood (known in America as mesquite chips).
Once the honey BBQ chicken sauce has soaked into the meat overnight, remove from the refrigerator and cook over high heat, skin side down, turning a couple times. Then, move to the low burner and shut the lid, where it will slowly cook and smoke for about 30 minutes, or until the internal temperature reaches 165 F. The smaller pieces will cook more quickly than the larger breast pieces.
Serve this with your favorite mac salad, cole slaw and white rice.
Go to http://www.CookingSessions.com for the full printed recipe.
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