Tag: American
Grilled Butterflied Drumsticks in White BBQ Sauce
Grilled Butterflied Drumsticks in White BBQ Sauce
Regardless of how you season your chicken, butterflying them is the best way to grill drumsticks. This technique gives the drumsticks a wider flat surface area; allowing them to cook through more evenly and taking less time.White bbq sauce is indigenous to Alabama. The tangy mayo-based sauce was invented in 1925 by Bob Gibson of Big Bob Gibson’s Bar-B-Q. This sauce is great on chicken, pork, fish, and smoked meats.
Equipment
- chimney starter
- charcoal
- charcoal grill
- basting brush
Ingredients
- 3 lbs chicken drumsticks
- creole seasoning
- 2 tbsp olive oil
White BBQ Sauce
- 1 cup mayonnaise
- 1/3 cup apple cider vinegar
- 1 lemon juiced
- 2 tbsp horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp cayenne pepper
Instructions
- Mix all of the white bbq sauce in a bowl and set aside in the refrigerator.
- With a sharp knife, cut straight down the center bone of the drumstick. Carefully cut the meat away from the sides until it lays out flat.
- Rib the drumsticks with olive oil and season with your favorite creole seasoning.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the drumsticks skin side down with. Grill for 5-6 minutes until you get a nice sear.
- Flip over and grill for another 5-6 minutes.
- Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip the drumsticks over. Brush on a layer of the white bbq sauce. Grill for 2-3 more minutes.
- Flip over one more time. Brush on another layer of the white bbq sauce. Place on the grill cover and grill for 2 minutes
Alex’s Homemade Creole Seasoning
This is my personal recipe for my salt-free creole seasoning. I never really add salt to my spice mixes; mostly because if I want more of the spice flavor, it will increase the salt intake. Salt to me should be used separately. This creole seasoning is great on chicken, pork, beef, turkey, shrimp, and fish of all types. The main difference between creole and cajun seasoning is that Cajun is usually just paprika, cayenne, salt, pepper, and sometimes oregano. Creole seasoning will have garlic, onion, basil, and thyme in addition.
Equipment
- measuring spoon
- funnel
- 4 oz spice bottle
Ingredients
- 3 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp black pepper
- 1 tbsp white pepper
Instructions
- Mix all of the seasonings together and funnel into a 4oz spice shaker bottle.
3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
